1、Attend and conduct departmental, and Interdepartmental meetings
准时出席各种会议。
2、Communicates with DFB on all aspects of the kitchen management, to ensure proper co-ordination of instructions and directives.
同DFB在厨房管理方面进行沟通以保证管理方针的协调一致性。
3、Follow up instructions given by GM&DFB and reports back any observations.
执行GM&DFB的指示并对跟进结果进行报告。
4、Is strongly involved in menu planning, and recommending new dishes. Gives instructions in all outlets concerned for both kitchen and service side (with help of outlet Managers)
负责制定菜单和新菜式推介并制定所有餐厅的操作规程包括厨房和服务台（在餐厅经理的帮助下）。
5、Infers with each section leader on work schedules, overtime requirements and duty roster.
在工作安排，加班需要和排班方面与各部位领导进行商讨。
6、Streamlines all training requirements between Sous Chef in charge of Training and all section leaders and co-ordinates all arrangements for proper execution of instructions.
根据培训需要安排培训，并协调所有安排以便合理执行上级的指示 。
7、Recommends to Executive Chef Changes in kitchen equipment and structure and transmits any recommendation from the rest of the kitchen brigade. Discusses future budget items and keeps track of requirement throughout the year.
在厨房设备和结构改变方面给予建议并传达其他厨房的建议，对未来预算进行讨论并关注全年部门的需要。
8、Is responsible to keep a record of all special promotions and activities, writing recipes and taking photographs.
负责记录所有特殊活动的宣传，撰写食谱和照相。
9、Ensures correct hygienic procedures, checks and controls refrigerators to ensure proper food turnovers and cleanliness.
保证正确的卫生操作流程，检查并控制冷库以保证食物周转和清洁。
10、Installs in the various kitchen departments the importance of food cost control and makes them familiar with our FBI system.
保证厨房各部位了解食品成本控制的重要性，并使各部位熟悉FBI系统。
11、Helps in the preparation of daily miss en place where necessary but keeps alert on other needs.
必要时对每天材料准备方面给予帮助并关注其他方面的需要。
12、Supervises any VIP parties and set ups, decorations and food displays. Liaison with other departments, include steward and service for proper co-ordination whenever needed.
监督VIP宴会，物品摆放和装饰以及食物的展览；与其他部门进行沟通包括管事部和服务方面以便有需要时进行合理的协调。
13、Spot checks before service hours and thereafter in regular intervals in all food producing outlets and buffets and gives immediate attention in case of any discrepancies.
在提供服务之前以及出菜之后进行检查，如发现问题及时解决。
14、Co-ordinates food orders from Storeroom and direct market and makes constant spot-check on their quality, gives special attention to all imported products.
协调并检查库存食品和采购食品的质量，对于所有进口产品的质量给予特别关注。
15、Keeps aware of trends, practices and equipment in the food service industry through trade magazines and other aids.
通过贸易方面杂志或其他渠道关注食品服务行业的发展趋势。
16、Evaluates the performance of the kitchen staff
评定厨房员工的工作表现并给予促进工作方面的建议。
17、Involved in the day to day monitoring of the food cost and responsible to keep it to the budget when the chef is absent.
当厨师长未在岗时负责每日食品成本的监控并维持预算。
18、Responsible for developing recipes and food presentation, implement standards
负责开发食谱。
19、Produces up to date standard recipe file for all food items listed on the menus, to include: Sales history, actual cost, production time, picture of the finished product, PPT menu slide.
按照标准食品及时更新菜单上的食品，包括：历史价格，实际成本，制作时间，完成的图片和幻灯片。
20、At all times he should keep a good working relationship with other departments and employees to ensure full co-operations and commitment from all.
与其他部门保持良好沟通并保证员工完成来自其他部门的工作。
Administration 管理职责:
Supervise production of all kitchen items, ensure production and consistent quality, within the limits of established policies, procedure of F/B recipes, oversee and direct all aspects of kitchen operation, delegate work to his subordinates, organize his work efficiently.
监督厨房所有出品，以确保出品达到酒店规定的标准。指厨房各方面的工作，为员工作好表率，并有效地组织好日常各项工作。
