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崗位職責/職位描述

1.Assumes total responsibility, controls, and checks and supervises the Western kitchen as designated by the Executive Chef / Executive Sous Chef.

協助行政總廚 / 行政副總廚完成所有與西餐廚房相關的工作，控制、監測并領導整個西餐廚房的運作

2. To control standards of food production and presentation throughout the hotel
把控西餐廚房出品的標準

3.To provide the necessary assistance / support to host and Executive Chef to achieve their goals.
對員工及行政總廚提供必要的輔助和支持，以期共同完成和實現工作目標

4. Controls and ensures that expenses / purchases / requisitions are within budget limits.
管理并確保花費/采購/提貨在預算限定范圍內

5. Maintains established food cost as per the department budget And Ensures do not waste food materials while using them.

維持部門規定的食品毛利并確保食品在使用時不被浪費

6. To liaise with the restaurant department on daily operations and quality control
在每天的運作及質量管理中與餐廳建立聯系

7.To undertake any reasonable tasks and secondary duties as assigned by the Head Chef
承擔由行政總廚/副總廚指派的任何合理的任務和第二職責