1. Recipesare maintained up-dated and accurate costing of all dishes prepared and sold inthe Food and Beverage operation. New dishes and products are developed.
所有菜肴的制作和销售的成本都是最新和准确的。开发新的菜肴和产品。
2. Comprehensive product knowledge is fostered in regards toingredients, equipment, suppliers, markets and current trends and appropriateadjustments to kitchen operations are made accordingly.
培养全面的产品知识，包括原料、设备、供应商、市场和当前的趋势，并相应地对厨房操作进行适当的调整。
3. Excellent culinary technical skills are displayed andmaintained.
展示和保持优秀的烹饪技术技能。
4. Responsible for the quality of all food prepared in thekitchen he supervises. He constantly inspects taste, temperature and visualappeal. He makes sure that all dishes are uniform and that established portionsizes are adhered to.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。
5. Assist Chinese Executive Chef with the planning of menusand food promotions.
协助中厨行政总厨制定点心品种及食品推销。
6. Ensure that outstanding special events and special foodpromotions are carried out
确保优秀的烹饪技术不外传。
7. He informs the Chinese Executive Chef immediately of badproducts.
及时将变质食品拿出并通知中厨行政总厨。
8. Make sure that all the Equipment and fixtures aremaintained well and reports any faults and damage.
保证所有的设备正常工作如有问题马上报告。
9. Effectiveand positive employee working relationships are established and maintained.
建立并保持有效、积极的员工工作关系。
10. AllHACCP guidelines are achieved and maintained.
所有的HACCP指南都已达到并得到维护。
11. Ensuretraining needs analysis of Kitchen staff is carried out and training programmes are designed and implemented tomeet needs (in collaboration with the Training Manager where applicable).
确保对厨房员工的培训需求进行分析，设计和实施培训计划以满足需求(与培训经理合作)。
12. Coach,counsel and discipline staff, providing constructive feedback to enhance performance.
指导、建议和纪律员工，提供建设性的反馈以提高绩效。
