Duties And Responsibilities工作职责：
· Participate in the planning and costing of menus
参与菜单的计划和成本核算工作。
· Develop and write standard recipes
制订并编写标准菜谱。
· Develop new dishes and products
开发新菜和新产品。
· Ensure that outstanding culinary technical skills are maintained
确保优秀的餐饮技巧得以保持。
· Assist with organizing special events and special food promotions
协助组织特别活动和特别食品促销活动。
· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
· Maintain a hygienic kitchen
保持厨房的卫生。
· Clean the kitchen and equipment
清洁厨房和设备。
· Maintain personal hygiene
保持个人卫生。
· Supervise and Training of assigned employees
管理和培训属下员工。
· Works with Executive Chef in manpower planning and management needs
和行政总厨一起进行人力规划和管理需求。
· Works with Executive Chef in the preparation and management of the Department’s budget
和行政总厨一起编制和管理部门预算。
