1.Maintaining quality, hygiene and consistency standards of the kitchen
确保菜肴的高品质, 卫生以及始终如一的厨房标准
2.Hiring, training and professional development of all kitchen staff
招募,培训和管理厨房所有工作人员的职业发展
3.Menu engineering
菜单的设计
4.Costing and pricing food menu items
成本核算和菜单的定价
5.Maintaining or exceeding food cost and operational costs, while keeping the highest standards
注意保持或控制食品成本和运营成本,同时保持最高标准
6.Ordering all kitchen equipment and food ingredients, using the most reputable suppliers at competitive prices
采购所有厨房设备及食品原料,以最具竞争力的价格使用国内最有信誉的供应商