西厨房主管 1.为客人高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生。 prepares food for guests efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 2. 协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量 。 assist the sous chef/junior sous chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. 3.保证厨房区域包括仓库、冷房、冷冻室、干库干净、整洁并达到卫生标准。 ensures kitchen hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, freezers, dry stores. 4. 培训和发展员工。 trains and develops associates. 5.与其他部门员工及同事进行有效沟通，以促进团队合作。 interact with associates from different department in a professional and positive manner to work effectively in a team.