1.協(xié)助行政總廚全面管理中廚房和宴會廚房，參與酒店政策、理念、方向、目標和目標相關的決策，并按指示執(zhí)行。
Assists the Executive Chef in the overall operation of the Fortune Chinese kitchen and Banquet Kitchen by participating in decisions relating to hotel policy, philosophy, direction, goals and objectives and action their implementation as directed.
2.協(xié)助行政總廚管理正在進行的烹飪業(yè)務，以確保達到質量和安全標準，提升服務的獨特性，并利用可用資源來提高最大的盈利能力和質量形象。
Assist the Executive Chef on manages ongoing culinary operations to ensure that quality and safety standards are met, service distinctiveness promoted and available resources are utilized to promote maximum profitability and a quality image.
3. 優(yōu)化高效的計劃、調度、訂購和庫存控制。
Optimizes efficient and effective planning, scheduling, ordering and inventory control.
4.指導和控制中餐副廚 / 廚師長和所有下屬廚房員工，確保所有日常操作事務都能按時處理，滿足或超過客人的期望。
Directs and controls Assistant Chinese Chef / Sous chef and below kitchen employees to ensure that all day to day operational matters are handled on time and guest expectations are met or exceeded.
5.確保廚房政策和程序的持續(xù)改進。確保各部門遵守批準的政策。
Ensure continuous improvement of Kitchen Policies and Procedures. Ensure compliance of departments with approved policies.
6.監(jiān)督所有中餐廚房和宴會廚房區(qū)域的清潔衛(wèi)生標準，必要時采取適當措施。
Oversees the standards of cleanliness and hygiene in Chinese kitchen and Banquet Kitchen areas and takes appropriate action where necessary.
7.與餐飲部門一起為所有餐廳制定、溝通和實施年度餐飲推廣計劃。
Prepares, communicates and implements in conjunction with the Food and Beverages Department on all Food and Beverage promotion plan for all restaurants.
8.協(xié)助行政總廚通過了解和應用適用的健康和安全/HACCP標準，最大限度地減少不安全行為造成的事故數(shù)量。
Assist the Executive Chef on minimizes the number of accidents occurring from unsafe practices by ensuring applicable health and safety / HACCP standards are understood and applied.
9.協(xié)助行政總廚所有食品和飲料的定價，在保持物有所值的原則下最大限度地提高門店的盈利能力。
Assist the Executive Chef on all Food and Beverage pricing, maximizing outlets profitability while maintaining value for money principles.
10.協(xié)助行政總廚執(zhí)行酒店年度預算，更具體地根據(jù)總體目標和目標編制、監(jiān)控和控制酒店餐飲相關收入和支出。
Assist the Executive Chef on executing on the of the hotel’s annual budget, and more specifically prepares, monitors and controls the hotel’s Food & Beverage related revenue and expenses based on overall goals and objectives.
11.確保中餐廳和宴會廚房的供應標準庫存的實施和維護，并監(jiān)督庫存盤點和控制。
Ensures the implementation and maintenance of supply par stocks in Fortune Chinese Kitchen, Banquet kitchen and oversees inventory taking and control
12.協(xié)助行政總廚保持高效的管理組織，按時提交報告。
Assist the Executive Chef on maintaining efficient administration organization and submit reports on time.
13.協(xié)助行政總廚確保根據(jù)現(xiàn)有員工管理系統(tǒng)對員工進行挑選、培訓、評估和獎勵。
Assist the Executive Chef on ensuring that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems.
14.不斷尋求提高客人滿意度和財務效益的方法。
Continuously seeks way to improve guest satisfaction as well as financial results.
15.對下屬員工進行培訓、輔導、紀律培訓和發(fā)展，并協(xié)助其他部門進行培訓。
Caches, counsels, disciplines and develops subordinate employees and assists other departments in this process.
