1. Direct and supervise the preparation and production of all dishes and ensure that they are in compliance with the prescribed recipes and specifications. Undertake regular checks on the preparation,taste, quality and quantity of all food items and advise supervisor for any improvement when necessary.
统筹监督所有菜品的备料与出品制作，确保严格按照既定配方及标准执行；定期检查所有食品的备料流程、口味、品质与分量，必要时向上级提出优化建议。
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his daily work.
理解企业核心经营理念，并在日常工作中贯彻落实、积极践行。
3. Determine the pre-service preparation requirements for each position. and check the store requisitions. Sign off on prepared requisitions by subordinates.
确定各岗位所需的餐前备料工作，核查物料申领单；审核下属提交的申领单据并签字.
4. Review the sale of dishes. Suggest changes to the menu items according to customer's special demand and the availability of seasonal ingredients for supervisor's approval.
复盘菜品销售情况，结合顾客特殊需求与应季食材供应情况，提出菜品调整建议，报请上级审 批。
5. Monitor the proper handling and storage of all produce so as to keep spoilage to a minimum.
监督所有食材的规范处理与储存，大限度降低食材损耗。
6. Inspect and ensure that all operating equipment is maintained in good working conditions and raise repair and maintenance request when necessary.
检查并确保所有运营设备保持良好运行状态，必要时提交维修保养申请。
7. Ensure that the work stations are clean and sanitized and the proper safety procedures are observed by cooks at all times.
保证操作台清洁消毒到位，督促厨师全程遵守安全操作规范。
8. Ensure adequate staffing for functions to ensure smooth operations. Approve weekly staff rosters prepared by subordinates and advice supervisor on recruitment and promotion of subordinates when appropriate.
保障宴会活动人员配置充足，确保运营顺畅；审批下属制定的每周排班表，适时向上级建议下属人员的招聘与晋升事宜。
9. Take ownership and accountability for the profitability of his outlet.
对所辖区域的盈利情况全权负责。
10. Prepare recipes of new items for costing and verify cost analysis of each dish.
编制新品菜品配方用于成本核算，核对每道菜品的成本分析。
11. Prepare daily market list after receiving the requisition orders from each section of the kitchen.
接收厨房各岗位申领需求后，制定每日采购清单。
12. Supervise the monthly stock taking activities.
监督月度库存盘点工作。
13. Liaise with the Stewarding section (or outsourced company) to arrange schedule of cleaning, Pest control and training.
对接管事部（或外包服务商），统筹安排清洁消杀、虫害防治及相关培训计划。
14. Set up with the help of the hygiene company the form and sheet of hygiene and temperature control.
联合卫生服务公司，制定卫生管控与温度管控相关表单。
15. Maintain H.A.C.C.P program where implemented.
严格执行已落地的危害分析与关键控制点（HACCP）食品安全管理体系。
16. Prepare the framework of training programs for all subordinates and review the progress and schedule.
为全体下属制定培训方案框架，跟进核查培训进度与计划执行情况
17. Perform any other related duties as and when assigned by supervisor.
完成上级交办的其他相关工作。

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