§ 确保所有厨房员工遵守酒店程序与政策及最低标准
To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and Minimum Standards.
§ 确保所有厨师长准备并更新部门手册的相关部分
To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.
§ 监督各餐厅和宴会的食品标准，与厨师长紧密合作，采取适当的纠正措施
To monitor food standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
§ 协助管事部的工作
To coordinate the Stewarding requirements of the Kitchens.
§ 与厨师长协同更新当地市场上最新的季节性肉类、鱼类及其产品
To keep the Chefs de Cuisine up to date with seasonally available meats, fish and produce on the local market.
§ 协助物料部经理制定备餐厨房的收货标准
To assist the Materials Manager in setting performance standards for the commissary kitchen.
§ 协助制定所有菜单的产品规格
To assist in the development of product specifications for all menus.
§ 鼓励厨师长进行创新
To encourage Chefs de Cuisine to be innovative and creative.
§ 确保产品外观质量和口感保持一致
To ensure that product consistency in quality of appearance and taste.
§ 协助餐厅经理保持高水平的服务和清洁
To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
§ 协助物料部经理对原材料的成本进行有效控制
To assist the Materials Manager in the cost effective production of raw products.
§ 在新鲜产品的价格波动时，与物料部经理紧密合作
To liaize closely with the Materials Manager in the event of price fluctuation of fresh products.
§ 与厨师长协同不断尝试市场上出现的新产品
To continuously test, along with the Chefs de Cuisine, new products on the market.
§ 与行政总厨、餐饮部总监及餐厅管理团队开会
To conduct meetings with the Executive Chef and Director of Food and Beverage and the Outlet Management teams.
§ 与行政总厨协同负责以期获得最大的收入和利润
To share with the Executive Chef the responsibility to maximize revenue and profits.
§ 确保所有配方数据的有效维护及更新
To ensure the accurate maintenance of food recipe data.
§ 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.
§ 行政总厨不在时，负责厨房运营
In charge Culinary Operation during Executive Chef’s absence
§ 参加酒店相关运营会议以获取酒店最新信息，如市场会议
Attend related meeting of hotel’s operation such as marketing meeting to obtain hotel’s newest information
§ 确保所有厨房员工遵守酒店程序与政策及最低标准
To ensure that all outlet kitchens adhere to Company and Hotel Policies and Procedures and Minimum Standards.
§ 确保所有厨师长准备并更新部门手册的相关部分
To ensure that each Chef de Cuisine prepares and updates the relevant section of the Departmental Operations Manual.
§ 监督各餐厅和宴会的食品标准，与厨师长紧密合作，采取适当的纠正措施
To monitor food standards in each outlet and banquet. To work with the Outlet Chef de Cuisine to take corrective action where appropriate.
§ 协助管事部的工作
To coordinate the Stewarding requirements of the Kitchens.
§ 与厨师长协同更新当地市场上最新的季节性肉类、鱼类及其产品
To keep the Chefs de Cuisine up to date with seasonally available meats, fish and produce on the local market.
§ 协助物料部经理制定备餐厨房的收货标准
To assist the Materials Manager in setting performance standards for the commissary kitchen.
§ 协助制定所有菜单的产品规格
To assist in the development of product specifications for all menus.
§ 鼓励厨师长进行创新
To encourage Chefs de Cuisine to be innovative and creative.
§ 确保产品外观质量和口感保持一致
To ensure that product consistency in quality of appearance and taste.
§ 协助餐厅经理保持高水平的服务和清洁
To assist Outlet Managers in maintaining a high quality operation in service and cleanliness.
§ 协助物料部经理对原材料的成本进行有效控制
To assist the Materials Manager in the cost effective production of raw products.
§ 在新鲜产品的价格波动时，与物料部经理紧密合作
To liaize closely with the Materials Manager in the event of price fluctuation of fresh products.
§ 与厨师长协同不断尝试市场上出现的新产品
To continuously test, along with the Chefs de Cuisine, new products on the market.
§ 与行政总厨、餐饮部总监及餐厅管理团队开会
To conduct meetings with the Executive Chef and Director of Food and Beverage and the Outlet Management teams.
§ 与行政总厨协同负责以期获得最大的收入和利润
To share with the Executive Chef the responsibility to maximize revenue and profits.
§ 确保所有配方数据的有效维护及更新
To ensure the accurate maintenance of food recipe data.
§ 严格遵守与执行酒店食品安全管理体系的要求，日常操作符合酒店以及当地政府的要求。
Strictly adheres to the food safety management system requirements, accord with the hotel and local government requirements in daily operations.
§ 行政总厨不在时，负责厨房运营
In charge Culinary Operation during Executive Chef’s absence
§ 参加酒店相关运营会议以获取酒店最新信息，如市场会议
Attend related meeting of hotel’s operation such as marketing meeting to obtain hotel’s newest information