1. 全面落实酒店餐饮部的各项标准。
Ensures that all Food & Beverage minimum brand standards have been implemented
2. 对于客户满意度调查的结果作出反馈并确保落实相应的改善措施。
Provides feedback on the results of the Hysat and ensures that the relevant changes are implemented.
3. 参与计划菜单的编写； 尽量使用多余的原材料防止浪费；估计客人的数量；预测市场情况；了解流行的菜肴并且勤更新菜单。
Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
4.多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助部门总监培训下属员工。
Spends time in kitchen areas observing associate-guest/associate-internal customer interaction, working through Division Heads to coach associates as necessary
5.审查菜单和分析菜谱，决定所需原材料，劳动力，成本和菜肴的价格。
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items
6.监督厨房的工作，并且与其他的厨房协调，为客人提供新鲜的菜肴同时控制原材料的浪费现象。
Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
7. 监督食品的准备和烹饪过程，配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
8.对菜肴进行创新，对菜谱进行改良。
Devises special dishes and develops innovative recipes.
9.保证各个厨房菜肴的营养价值和卫生。
Establishes and enforces nutrition and sanitation standards for restaurant.
