Prepare the standard operation procedure of kitchen, the policy of food safety and sanitation, etc. Supervise all kitchen personnel to implement strictly.
制定人才厨房的操作规程、安全及食品卫生管理等制度，并督促人才严格执行。
Setting canteen weekly menu with varieties.
制定人才餐厅每周的菜单，品种要多样。
In control of number for each meal and ensure the food quantity.
掌握每餐的用餐人数，确保菜肴的数量。
Control monthly cost effectively including food and other expenses.
控制好每月餐厅的各项成本，包括食品和其他费用支出。
Effectively monitor the quality of food, and make sure the food served is always up to standard.
对菜肴质量进行有效监督，确保菜肴的质量。
Responsible for the hygiene and cleanliness of both kitchen and restaurant, and provide a clean environment for talent to have meals.
抓好厨房和餐厅的卫生工作，为人才提供一个洁静的用餐环境。
Supervise subordinates and bring their initiative into play, so as to make sure the normal operation of the canteen, and its quality and efficiency.
管理好下属人才，充分发挥人才的积极性，确保餐厅的正常运营及工作质量和效率。
Conduct necessary departmental training to improve talent cooking skills and service skills.
组织安排部门内的人才培训，提高他们的烹饪和服务技能。
Keep good communication with talent of each department, try to listen and find out talent’s comments and suggestions on canteen food.
保持与人才的良好沟通，经常了解及听取人才对菜肴的意见和建议。
Complete other tasks assigned.
完成其他交给的工作。
