1.Supervise the function of all kitchen employees,facilities and costs, hence contributes to maximizing the overall Food &Beverage department profit.
监督厨房所有员工的工作、控制设施及成本，以尽可能增加效益。
2.Control and analyse on a on-going basis the following:
控制并分析以下各项:
Quality levels of production andpresentation.饭菜质量及外观
Guest satisfaction.客人满意
Cleanliness, sanitation, hygiene.干净、卫生、清洁。
3.Inspects, when requested by BBQ Chef, perishable fooditems received for quality control.
根据烧味厨师长的要求，检查购入易损货物的品质。
4.Passes on to the BBQ Chef his daily market listrequirements.
将每天的购货单上交宴会厨师长。
5.Responsible for the production, preparation andpresentation of all food items, in area concerned, to ensure the highestquality at all times.
负责本部所有食品的准备、烹饪、装饰，达到质量标准。
6.Assist or executes inspections of physical aspect thefood preparation areas.
协助并监督厨房的卫生情况。
7.Attend to specific guests as required.
关注重要客人。