西厨房副厨师长 1.协助在坚持卫生标准和遵守规章的基础上管理所有食品和厨房事务的运营，协助员工培训，监督食品的准备和外观的一致性，从而满足顾客的期望。 assists in managing all food production and stewarding operations with an emphasis Ｏn maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food product which meets customer’s expectations. 2. 协助厨师长制定菜谱，并对餐饮部制作和售出的所有菜肴的成本保持最新的准确记录。 assists the head chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the food and beverage operation. 3. 协助厨师长按照朗廷酒店集团指导方针制定所有食品和设备采购的标准。 assists the head chef in setting standards of all food and equipment purchases in accordance with lhg guidelines. 4.和厨师长一起进行人力规划和管理需求。 works with head chef in manpower planning and management needs. 5. 和厨师长一起编制和管理部门预算。 works with head chef in the preparation and management of the department’s budget.