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1. Responsible for the daily work of the Chinese kitchen, guarantee product quality in accordance with hotel standards;
負責中餐廚房的日常工作，保證出品質量符合酒店標準；
2. Organization and supervision of various hot and cold kitchen food processing activities to achieve high efficiency and ensure the quality of food;
組織和督導各種熱廚食品加工達到高效率，保證食品質量；
3. Check that the hot kitchen product processing method, the quality of finished product, and decoration of conform to the requirements of the Executive Chinese Chef and Director of Culinary Operations;
檢查熱廚出品的加工制作方法、成品質量及裝飾符合中餐行政總廚和廚房運營總監要求；
4. Implements and follow HACCP system and implement correct Hygiene and Safety Standards especially in Hazardous and first risk area such as: Chinese Kitchen. ；
實施及遵照HACCP系統執行正確的衛生和安全標準，特備是以下區域：中餐廚房；
5. Make or assist to make some a-la-carte menus for some specific business staff and ensure the whole quality of employees;
制作或指導制作一些零點菜單，對一些員工進行具體業務指導，保證員工的整體素質；
6. Communicate frequently with the staff, ensuring consistent product;
經常與本部門的員工保持溝通，確保本部門產品保持一致；
7. Check the inventory and the usage of raw material, material shortage, to purchase in a timely manner;
檢查庫存及原料的使用情況，材料不足時，要及時采購；
8. Check the equipment, proper operation, prevent accidents;
檢查設備情況，保證正常運作，防止事故發生；
9. Check that the Chinese kitchen operations according to health and safety rules;
檢查熱廚操作間的衛生和員工的衛生；
10. Ensure that Chinese kitchen equipment and utensils are handled and used properly;
保證廚房設備和用具正確操作；
11. Ensure that hotel cost control policies and procedures are followed;
確保落實酒店的成本控制政策和程序；
12. Understand the method of making the hot and cold Chinese kitchen dishes and be able to prepare them;
了解中餐熱廚菜品和涼菜的制作方法，并且能熟練的完成；
13. Strictly follow food safety regulations and requirements;
嚴格遵循食品安全規定和要求；
14. Other tasks as required.
完成上級交代的其他事務。

1. Ability to handle personnel essential;
有能力進行人員管理；
2. Cost oriented;
懂得成本控制；
3. Good organization skills;
良好的組織能力；
4. Vocational School background;
中專學歷；
5. 3 years experience in a hotel of international standards.
3年星級酒店工作經驗。