Duties and Responsibilities工作职责
In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
Participate in the planning and costing of menus
参与菜单的计划编制及成本计算
Develop and write standard recipes
积极发展于手写菜单配方的标准
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
确保全面了解的产品知识，不仅包括食品成分、设备、供应商、市场、当前动向，提出一些适当的建议，并对厨房的运作作出相应的调整
Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。
Control of food purchases levels in line with business volume and liaise with the store person
与库管人员一起控制食品采购水平。
Maintain personal hygiene
保证个人卫生
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
Establishes and maintains ...