Be fully responsible for the daily operation andmanagement of the chinese kitchen, including but notlimited to the procurement of food materials,inventory management, and various cost controls, toensure that all operations comply with food safetystandards and internal hotel regulations.
全面负责中厨房日常运营管理工作，包括但不限于食材采购、库存管理、各项成本控制等，确保所有操作符合食品安全标准及酒店内部规定
Design reasonable and efficient working proceduresand operation standards for each department, jobtype and position under the chinese kitchen, andsupervise their correct operation.
对中厨房所属各部门、各工种、各岗位设计出合理的，高效率的工作程序和操作标准，并监督其正确的运行。
Manages chinese kitchen operations with an emphasison maintaininghygienic standards and practices, stafftraining,and overseeing the preparation andpresentation of a consistent food product whichmeetscustomer's expectations.
管理中厨房工作，重点是保持卫生标准和习惯，员工培训，以及监督食品的制作和外观，确保风格的一致性和符合顾客的要求。
Adhere to local regulations concerning health, safety,or other compliance requirements, as well as brandstandards and local policies and procedures.
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。
Manages chinese kitchen all functions of the FoodProduction to achieve the optimum departmentalprofit.
管理所在食品生产部所有工作，获得最佳部门效益。
Manages chinese kitchen all functions of the foodproduction to achieve the optimum quality level offood production and sanitation.
管理所在食品生产部所有工作，获得最佳的食品质量水平和实现最高的卫生标准，指导特别活动和特殊的食品销售工作。
Makesrecipes and maintains up-dated and accuratecosting of all dishes prepared and sold in the Foodand Beverage operation.
编制菜谱，并准确记录餐饮部制作和售出的所有菜肴的成本并予以更新。
Develops and writes standard recipes.
开发和编写标准菜谱。
Develops new dishes and products.
开发新的菜着和产品。
Takessteps to ensure that outstanding culinarytechnical skills are maintained.采取相应措施确保优秀餐饮技巧得以保持。
Maintains comprehensive productknowledgeincluding ingredients, equipment, suppliers,marketsand current trends and make appropriate adjustmentsto kitchen operations accordingly.
拥有综合性的产品知识，包括配料、设备、供应商、市场和最新趋势，并对厨房运作进行适当调整
Attends and participates to other meetings as requiredby the administrative calendar.
按照行政管理日历的要求，参加并参与其它会议。
Sets chinese kitchen food production goals anddevelops strategies, procedures andpolicies.制走所在食品生产部的工作目标，以及战略策略，工作程序和制度。
Sets standards of all food and equipment purchases inaccordance with lCHG guidelines.
按照洲际酒店集团指导方针制定所有食品和设备的采购标准。
Monitors localcompetitors andcompare theiroperation with the hotel Food and Beverage
operation.
监督本地竟争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。
