1. Review the sales of BBQ items and suggest changing items on the special BBQ menu according to Members’ demand and the availability of seasonal ingredients.  根据客户的要求以及当季的时鲜食材，烧腊厨师回顾过去所售的菜品建议适当更换菜单上的某些项目 2. Assist in creating new BBQ items and prepare sample tasting for management.  协助制作新菜品，准备试食所需的样品 3. Check the store and market requisitions prepared by subordinates. And ensure that the received goods meet the predetermined quality and purchasing specifications.  检查下属厨师准备的库存材料和预采购单，并确保收到的食材符合标准和采购规格 4. Ensure the proper handling and storage of raw and cooked food products so as to keep spoilage to a minimum.  确保正当搬运和储存生熟食物，把浪费率减至最低 5. Prepare the framework of training programs for new staff and cook trainees and review the training progress and schedule.  准备新员工以及厨房实习生的培训课程框架，参考过去的培训程序和时间安排 6. Direct and supervise the preparation and production of all dishes and ensure that they are in strict compliance with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.  指导并监督所有菜式的出品，确保其严格按照菜式的菜谱和标准出品，检查所有食物的质量并在有需要之时推荐适当的菜式改进 7. Understand the basic philosophy of the company and implement the Gold Standards, three Steps of Service and the 12 service values in his daily work.  每天工作中，认知并履行丽思卡尔顿酒店的哲学内涵，黄金标准，优质服务三步骤和12条服务信念 8. Determine the required mise-en-place in each section and check the store requisitions prepared by subordinates. 检查属下厨师准备的食材。确保收到的食材符合规定的质量和采购标准 9. Ensure that the workstations are clean and hygiene and the proper safety procedures are observed by cooks at all times.  确保在准备食物过程中工作台面干净卫生，每时每刻均有厨师在旁操作监控 10. Prepare recipes of new items for costing and verify cost analysis of each dish.  准备新菜式的菜谱并对每个菜式进行成本计算分析