•Maintain adequate food stock and control food costs. Rational use of raw materials and prepare staff meals combined with seasonal materials.
保持足够的食物库存并控制食物成本，合理利用原料并结合季节性原料准备员工餐食。
•Arrange work for the kitchen staff.
完成厨房员工的工作安排。
•Train new members to do kitchen operation.
培训新的小组成员进行厨房运作。
•Train Chef De Partie to perform the basic task of the team leader when you are not.
培训厨房主管当你不在时如何完成小组领导的基本任务。
•Guide chef to prepare food in order to achieve a consistent standard according to the basic recipe.
指导厨师按照基本的菜谱准备食物以达到一致的标准要求。
•Set seasonal recipes for employee's menu.
制定并编写员工菜单中的季节性食物菜谱。
•With a comprehensive product knowledge, including ingredients, equipment, suppliers, markets and trends, put forward reasonable suggestions for the operations of the kitchen.
具有全面的产品知识，包括配料，设备，供应商，市场和潮流，为厨房的运营工作提出合理的调整建议。
•Prepare equipment and utensils for the kitchen.
准备厨房所需的设备和用具。
•Prepare simple food service according to the standard menu.
根据标准的菜谱准...