组织厨房凉菜房的运营，制作各种菜肴，监管厨房团队中的下级员工。Organization kitchen operations, making all kinds of dishes, supervision of the team kitchen junior staff.一 菜单及成本控制Menu and cost control1. 协助编制中厨房菜谱，并对食品成本进行控制及管理。Assist in preparation of the kitchen in the menu, and the food cost control and management.2. 确保中厨房食品质量、成本，满足客人需要。Ensure that the kitchen in food quality, cost, and meet the guest needs.二 推广及销售The promotion and sales of food1. 执行中厨房特别活动和特殊食品的销售工作。Implement the kitchen in special activities and special food sales work.三设备及食品原材料管理The management of food raw material and equipment执行中厨房培训计划，为员工配备工作所需的工具和设备。Implement training plan, in the kitchen for the employees to work with the tools and equipment.2. 执行中厨房食品、原材料的库存量标准。The execution of the kitchen food, raw material inventory standard.3. 按酒店程序及标准，进行中厨房的食品、设备的采购。According to hotel procedures and standards, the kitchen food, the purchase of equipment.