Responsible for the preparation of menus under the direct supervision of the Sous chef, taking into consideration of the following: -
在西餐副廚的指導下，負責菜單的準備工作，并考慮以下各項：
Potential costs潛在成本
Inspects, when requested by Sous chef, perishable food items received for quality control.
根據西餐副廚的要求，檢查購入易損貨物的品質。
Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
負責本部所有食品的準備、烹飪、裝飾，達到質量標準。
Check fridge and products thoroughly to avoid spoilage.
為避免食品變質，要徹底檢查冰箱。
To have a complete understanding and to follow up on policies relating to fire, hygiene,
health?and safety.
對的防火措施，衛生管理，健康安全方面理解正確全面并致力去推進
To ensure the attractiveness and maintain quality standards as the relate sanitation and?cleanliness.
確保并維持質量標準，如衛生及清潔標準
To conduct section briefing in the absence of section chef在廚師長缺席時負責部門例會To assist the Sous Chef in whole section organization.幫助廚師長管理該部門的運作To monitor the quality and quantity of all food items being served.控制好產品的質量和數量To monitor correct quality and quantity of all foods received for kitchen.控制廚房收貨的質量和數量
To keep Sous Chef aware of all items of interest.協助廚師長了解所有工作項目
