Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable.
在菜单销售的基础上，回顾菜品的利益性和流行度并作适当的调整。
Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.
为特别活动参与起草菜单内容，奖励积极提供创意的员工并鼓励付诸于实践。
Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.
在酒店餐饮等级和标准的指导下参与并监督食物在厨房的准备和展示。
Monitor standards of production to ensure quality.
监测食物的标准确保其品质。
Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards.
监督厨房的清洁度，有效的利用人员等级，确保厨房所有区域都保持清洁。
Control of food purchasing levels in liaison with the sous chef/chef de partie.
与副厨师长和主管联系控制食品的购买。
Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets.
制定排班表，确保每个区域都有效的被安置人手与此同时保持酒店的年度工资预算。
Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards.
明确购买食品的程序，对所有区域控制好购买的标准维持食品预算。
Purchase all food items from the hotel’s market list; this market list is generated by the Purchasing Dept.
购买所有食品要使用采购部制作的采购单。
Be actively involved in the hotel’s Total Quality Management program, having a sound knowledge and understanding of TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role.
积极参与总品质管理体系，有基本的知识和理解其原理确保有效的管理厨房，奖励积极分子。
Ensure all the staff to meet the highest standards of personal presentation, hygiene, guest contact and conduct in accordance with the hotel standards.
依据酒店标准确保所有员工都具备高水平的个人展示、卫生、客户关系。
To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.
Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department.
组织和监督厨房员工培训，激励员工增加食品知识。确保按照人力部的要求对员工使以培训。
Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed.
确保厨房运行在高个人卫生和安全处理食品的机制下。
Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded.
确保所有设备的维修和贮存，对破损要有明确的纪录。
Be fully conversant with the hotel’s fire, security and emergency procedures.
完全熟悉酒店的火警，安全和紧急情况的程序。
Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents.
正确纪录事故过程确保回顾所有危险的情况为将来做准备。
Be hands on cooking.
传授烹饪技巧。
Check & taste all products on the buffet.
检查和品尝自助餐的食品
