西厨副厨师长(冷菜）Sous chef

He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that presentation and established portion sizes are adhered to.
1.负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度和外观。同时要确保所有的菜肴的分量都一致、外观及尺寸都符合相应的要求。
He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.
2.非常重要的是，任何食物不同程度的腐烂和变质都不能使用。同时不要让生病的、有疾病感染倾向的员工直接接触食物、或者准备做食物配制工作。
To assist with the planning of menus and food promotions together with the executive chef.
3.协助行政总厨制定菜单及食品节。
Develop and test new dishes and products.
4.发展新菜肴和产品。
Ensure that outstanding special events and special food promotions are carried out.
5.确保展开并推广优秀的、带有特色的食品节、食品活动。
To control standards of food production and presentation throughout the hotel
6.控制食品出产的标准
To examine goods for quality and quantity.
7.监测收货的食品质量和数量。
He controls the Chefs and Cooks to follow standard recipes and methods of preparation with minimal wastage.
8.控制厨师要按照配料卡标准及程序准备食品。将浪费程度减至最低。