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Co-ordinates all hot and cold food preparation including banquets when necessary

協調熱菜冷菜的出品包括宴會廚房的

Prepares sauces, soups and hot entrees for service and special functions ensuring that all stations are set for forecasted covers根據預算人數做好備餐工作
Demonstrates recipe knowledge for all soups, sauces and entrees making suggestions to improve quality and eliminate waste展示所有菜品的配方，關于如何提高菜品質量給予意見
Assures that all kitchen personnel and servers are aware of specials, plate presentations and prices保證廚房的人員和服務員清楚的指導所出菜品的特色、出品的展示以及價格
Assist personnel in checking all coolers and storage areas for cleanliness, quantity and quality of food products and to assure proper plate presentation and requisitioning procedures are followed.
協助檢查工作區域的衛生、食品的質量
Prepares work checklist and organises workstations for each shift, maintaining high levels of productivity and sanitation at all times.為每個班次準備工作清單，保證出菜的效率性
Consults with Supervisor regarding menus, controls the portioning and rotation of foods to contain food costs while maintaining the standards of Brand Hotels.與主管討論菜單以及食品的成本，保證出品的質量以及成本達到集團品牌的標準?

Works with other departments to efficiently operate restaurant kitchen

與其他部門合作并保證餐廳廚房的有序運行

Maintains current and seasonal recipes for menu items保證餐廳的菜品具有時令性
Aware and informed about hotel events which impact restaurant and food inventory知曉酒店的生意情況從而安排廚房的運行情況
Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events出席宴會溝通會
Responds quickly and accurately to requests for special accommodations (allergies, non-menu dishes) for guests, groups, and events對于敏感的客人的需求有快速準確的回應，以達到滿足客人需求。