1.Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 确保食谱卡、生产流程、摆放标准及图片正确无误并公布
2. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift. 检查Micros打印机联网；确保打印机工作正常并且纸张充足
3. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. 确保所有员工依据部门标准，按照食谱及收益指导制作菜品
4. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 督导员工的工作表现，确保所有工作流程按照部门标准完成；和相关人员一起纠正不足
5. Work on line during service and assist wherever needed. 在服务有需要时于一线工作
6. Be aware of any shortages and make arrangements before the item runs out. 意识到物品短缺并在物品用完之前做相应安排
7. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. 在用餐时段确保餐饮部员工得知菜牌上的可供应及不可供应菜品
8. Observe guest reactions and confer with service staff to ensure guest satisfaction. 观察客人的反应并与服务人员交流以确保客人满意
9. Promote positive guest relations at all times. 在任何时刻倡导积极的客户关系
10.Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 熟知酒店所有的服务/设施及当地的旅游景点/活动以便能准确回复客人的问询
11.  Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 监督和处理客人投诉时全程跟进，确保客人满意
12. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies.  Ensure that quality and details are being maintained. 时常巡视每个厨房区域并指示相关人员改进不足。确保保持产品品质及细节
13. Inspect the cleanliness of the line, floor, all kitchen stations.  Direct staff to rectify any deficiencies. 检查一线，楼层以及所有厨房区域的清洁卫生。指导员工纠正不足
14. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. 确保员工严格遵守卫生/健康相关规定及酒店要求
15. Maintain proper storage procedures as specified by Health Department and hotel requirements. 依据卫生部门和酒店要求保持适宜的仓储程序
16. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. 引导员工正确使用和保养厨房的设备，强调安全
17. Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs. 下发维修保养的工程单并递送到工程部。紧急维修直接联系工程部
18. Develop new menu items, test and write recipes. 开发新菜品，试味及写食谱
19.Review sales and food cost daily; resolve any discrepancies with the Controller. 回顾日常销售和食品成本；和成本控制一起解决差异

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