西厨厨师长

1、Carries outand coordinates the organization, preparation, production, presentation andassures the high standard of culinary services offered to guests. Makes suggestions for improvement.
执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务，提出改进建议。
2、Manages allkitchen personnel and adapts management practices to the brand culture, workingmethods, communications, recruitment etc.
管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。
3、Isresponsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
4、Create newand innovative products, dishes, plate and buffet presentation.
有创意的创新食品、菜品、摆盘和自助餐台摆台。
5、Responsiblefor monitoring and controlling consumption of energy, fuel, water, gas andother supplies in relation to operation.
负责监督和控制能源、燃料、水、天然气和其他与运营相关物资的消耗。
6、Performsother related duties & special assignments as required by immediatesuperior.Performrelated duties and special projects as assigned.
执行直属上司要求的其他相关职责和特殊分配的工作。履行相关职责和被分配的特殊项目。