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1. To organize and supervise the staff in the food preparation of all the sections of the kitchen. 组织并监督员工进行厨房各部位食物的准备工作 2. To prepare working schedules for the staff. 为员工制定工作计划 3. To initiate and control purchases, store room requisitions and inter-kitchen transfers with the Chef’s approval. 控制采购、库存申请和厨师长批准下的内部调岗 4. To maintain a strict control of portions and wastage. 严格控制食物的客重和耗损 5. To check the mise-en-place of various sections completed prior to service. 检查各部位在提供服务前的准备工作 6. To ensure that staff had stored food items properly before leaving stations. 确保员工在离岗前储存好食物 7. To build an efficient team of staff and ensure a continuous improvement by taking an active interest in the welfare, safety, development and motivation of the staff. 建立高效团队并通过良好的福利待遇激发员工工作积极性 8. To ensure the kitchen areas are clean and hygienic. 保证厨房区域的卫生 9. To report complaints or problems to the Chinese Chef. 向厨师长报告客人的投诉和问题 10. To perform any other duties assigned by the Chinese Chef. 履行厨师长所分配的任务
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