西厨房主管

依照菜谱中份量和质量的标准烹调食品,依照菜谱中份量和质量的标准烹调食品。
Prepare food in accordance with portion and quality standards specified in recipes.
全权负责酒店最高级别的清洁和卫生标准。确保为客人和员工提供的所有食物均没有任何微生物、化学和物理污染，并且所有工作区域符合地方卫生当局的要求。
Responsibility for the highest level of sanitation and hygiene standards in the hotel. To ensure all food served to guests and employees are free of microbiological, chemical and physical contamination, and all work areas conform to minimum requirements set by local health authorities.     
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.