· Take fullresponsibility for the running of a particular section of the kitchen, ensuringan efficient and cost effective food service.
对厨房的指定部分的运营承担全部责任，确保提供有效和节省成本的食品服务。
· Conceptuallyaware and constantly contributing to the development of the product,understanding the (local) food concept and directions of the outlet.
在概念上意识到并不断促进产品开发，了解（本地）食品概念和餐厅理念。
· Be armed withknowledge on the product (location, history, concept story, etc.) and able touse this in different preparations.
掌握产品知识（地点，历史，概念来源等），并能够在不同的准备工作中用到。
· Ensure that alldishes are being prepared to the correct recipe and to the correct quantity andto the highest standards and consistent quality.
确保所有的菜肴都按正确的食谱和正确的数量准备好，并达到最高的标准和始终如一的品质。
· Ensure that alldishes to reach the hot plate or pass are correctly presented, the correctportion and size, presented on the prescribed serving dish in the agreedmanner.
确保所有菜肴通过正确的烹饪步骤呈现，正确的部分和大小，按规定方式呈现在规定的菜肴上。
· Spot-check all mice en place of thesection to ensure high quality, is always freshly prepared and ready on time.
抽查所有准备工作，以确保始终如一的高品质、新鲜和准时。
· Maintain cleanliness and properrotation of all products in the fridges, freezers and drawers.
保持所有产品在冰箱、冷柜和抽屉中的清洁和适当的轮换。
· Be entirelyflexible, able to rotate within the different sub departments of the Kitchen.
完全灵活，能够在厨房的不同子部门/岗位内轮岗。
· Conduct daily briefings to the kitchen colleagues in absence of the SousChef/Executive Chef.
在副厨师长或行政总厨不在时，负责主持部门日常例会。
· Ensure that storeroom requisitions are accurate to minimize repeatvisits.
确保仓库请购是准确的，以尽量减少重复访问。
· Develop standard recipes, which allowthe team to operate at an acceptable food cost and to ensure that the monthly forecaster Food Cost is achieved.
制定标准菜谱，使团队能够以合理的食品成本运营，并确保满足每月预测的食品成本。
· Minimize wastage/spoilage.
减少浪费和损坏。
· Supervise theday-to-day operation of sub-section food production and communicate to the SousChef / Executive Chef any relevant information.
监督每日各个餐厅的食品运营情况，并与副厨师长或行政总厨沟通相关事宜。
· Make sure on anon-going basis the level of the following:
确保下列几项的顺利进行：
• Issuing of food.
食品的出品。
• Quality and presentation of foodproducts.
食品呈现的质量。
• Condition and cleanliness offacilities and equipment.
工具和设备的状态和清洁度。
• Guest satisfaction.
客人满意度。
· Ensure thestock allocated to the section is kept under optimum conditions.
确保分配给该部分的库存保持在最佳条件下。
· Follow properhandling and right temperature of all food products.
遵循所有食品的正确处理和温度。
· Ensure that theassigned section is being kept clean and tidy at all times.
确保所分配的部分始终保持干净整洁。
· Ensure that Commis and trainees receive the righttraining and optimum guidance.
确保厨房助理和实习生得到正确的培训和最适宜的指导意见。
· Monitor stockmovement and be responsible for ordering of the designated section.
监控库房运转情况，并负责指定部分的采购工作。
· Ensure that anyanticipated shortages are communicated promptly to the Sous Chef or ExecutiveChef.
确保将任何预期的短缺信息及时传达给副厨师长或行政总厨。
· Be aware oftrends and propose ideas to build the range and quality of locally influencedF&B items.
意识到趋势，提出想法来构建当地流行的餐饮项目的范围和质量。
· Keep the KitchenStaff up to date with seasonallyavailable products and new products on the market.
让厨房人员随时了解市售季节性产品和新产品。
· Inform the SousChef/Executive Chef of all Repair and Maintenance needed to ensure the propermaintenance of the Kitchen and the Kitchen Equipment.
通知所有需要维修和保养部门的副厨师长或行政总厨，以确保正确维护厨房和厨房设备。
Respond to any changes in the restaurant function as dictated by the hotel.
根据酒店的要求对餐厅的任何变化作出反应。
Be flexible and able to work in different roles and rotate with other departments.
能够在需要时完全灵活地在酒店各个部门的各个岗位上工作。
Follow and complete the work that is arranged by supervisor. perform other duties as assigned by superior.
按照上级领导的工作安排，完成工作，履行上级分派的其它职责。
