冷菜主管

Responsible for the preparation of menus under the direct supervision of the Sous chef, taking into consideration of the following: -
在西餐副厨的指导下，负责菜单的准备工作，并考虑以下各项：
Potential costs潜在成本
Inspects, when requested by Sous chef, perishable food items received for quality control.
根据西餐副厨的要求，检查购入易损货物的品质。
Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
Check fridge and products thoroughly to avoid spoilage.
为避免食品变质，要彻底检查冰箱。
To have a complete understanding and to follow up on policies relating to fire, hygiene,
health and safety.
对的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进
To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.
确保并维持质量标准，如卫生及清洁标准
To conduct section briefing in the absence of section chef在厨师长缺席时负责部门例会To assist the Sous Chef in whole section organization.帮助厨师长管理该部门的运作To monitor the quality and quantity of all food items being served.控制好产品的质量和数量To monitor correct quality and quantity of all foods received for kitchen.控制厨房收货的质量和数量
To keep Sous Chef aware of all items of interest.协助厨师长了解所有工作项目