Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure that the guest is always offered a variety of food items.
购买当地新鲜产品，以保证频繁更换的菜单的正常供应，总是能为客人提供花样繁多的菜肴。
Oversees the planning of menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
考虑到正确的就餐人数及市场条件，菜肴的受欢迎程度及菜单不断更新的因素，监督菜单的设计及利用剩余的食品原料，
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
回顾菜单，分析烹饪配方，确定选材，进行人员分配，计算管理费用的成本及菜式定价。
Directs food apportionment policy to control costs.
指导食物订购的方向，以控制成本。
Introduces and tests the market with new products which are market-orientated in terms of price and product.
根据市场导向的价格及产品，引进及尝试市场中出现的新产品。
Frequently verifies that only fresh products are used in Food & Beverage preparation.
经常核实餐饮准备中的必备的新鲜食物。
Serves fresh food to guests, which is prepared a la minute which is consistently of high quality, and which reflects the style of the outlet concept.
为客人提供新鲜食物，即使是最后一分钟准备，都要保证食物的高质量，并持之以恒，充分体现餐厅的风格及经营概念。
Supervises Outlet Chefs and Commissary Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
监督各厨房厨师及中央厨房人员，协调他们的工作任务，确保经济省时的食物生产。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
观察食物准备及烹饪的方法，食物的大小及分量，以及食物的装饰，确保食物按照所规定的方式去准备。
Frequently tastes food and beverage in all outlets and is demanding and critical in standards and quality.
经常到各厨房及餐厅进行食物和饮料品尝测试，并严格要求达到质量标准。
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
对食物的消费，采购，食物原材料及供应进行评估。
Devises special dishes and develops innovative recipes.
设计特殊菜肴，以及发展革新的烹饪处方。
Establishes and enforces nutrition and sanitation standards for all restaurants.
建立及加强食品营养以及各餐厅的卫生环境。
