Main Responsibilities 主要责任
1.  Responsible for the production, preparation and presentation of all food items, to ensure highest quality at all times.
负责本部所有食品的准备、烹饪、装饰，并确保达到质量标准。

2. Executes inspections of physical aspect the food preparation areas.
检查工作区卫生情况。

3. Attends to specific guests as required.
关注客人的要求。

4. Interacts with individuals outside the hotel including but not limited to, clients, suppliers, government officials, competitors and other members of the local community.
根据厨师长的要求，会见酒店外的客人、供货商、政府官员、同行及其他人员。

5. Is responsible for the preparation of menus taking into consideration the following:
准备菜单时要考虑到以下各项：
Local requirements当地需求
Market needs市场需求
Competition竞争情况
Trends趋势
Potential costs潜在成本
Availability of food products货源情况
Merchandising and promotion销售及促销

6. Inspects perishable food items received for quality control.
检查所收货物的品质。

7. Passes onto the Purchasing Manager his daily market list requirements.
送交采购部每天所需的采购单。

8. Produces up-to-date standard recipe file for all food items listed on the menus, to include:
要不断更新菜单上所有菜品的烹饪存档：
Sales history销售记录
Actual cost实际成本
Production time出品时间
Picture of the finished product成品照片

9. Performs related duties and special projects as assigned.
完成布置的其它工作。