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§ Ensure that production is done according to the standard recipes at all times.

確保所有出品按照標(biāo)準(zhǔn)的烹飪方法制作。

§ Delegate work to the Chef De Partie and Commis assigned to him.

帶領(lǐng)副主廚和幫廚工作。

§ Check fridge and Products thoroughly to avoid spoilage.

為防止食品變質(zhì)，要徹底檢查冰箱。

§ Has knowledge of all food items concerning ingredients, cooking techniques and preparation.

熟悉所有菜的配料烹飪方法及準(zhǔn)備工作。

§ Is alert in energy saving.

注意節(jié)省原料。

§ Ensure production and quality meets hotel standards.

確保出品達(dá)到飯店的標(biāo)準(zhǔn)。

§ Hire, develop and retain quality chefs.

招聘，發(fā)展維持有能力的廚師

§ Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.

表?yè)P(yáng)鼓勵(lì)行為優(yōu)秀的下屬?gòu)N師，并有效的指導(dǎo)積極的改進(jìn)

§ Conduct annual performance appraisals for subordinate chef

為下屬?gòu)N師做年度評(píng)估

§ Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.

為下屬?gòu)N師的培訓(xùn)項(xiàng)目提供有效的支持，使之達(dá)到其職位的期望和相應(yīng)

§ Establish and maintains good relationships in his section.

建立和保持良好的工作關(guān)系。

§ Follow hotel policies at all times.

遵守飯店的規(guī)章制度。

§ Keep good relationships with all his colleagues especially within his department.

和其它員工保持良好的關(guān)系，尤其在本部門(mén)。