·       Assumes the duties andresponsibilities of the Executive Chef in his absence 行政总厨不当班的时候有责任履行他的工作
·       Assiststhe Chef in the management of the day to day operation of the Food Productionand informs the Executive Chef of major decisions taken in his/her absence协助行政总厨对出品食品的出品监控及对食品提出意见，总厨不当班时要将信息转告
·       Controlsand analyses, on an on-going basis, the level of the following:控制和分析，根据以下的要求
o   Sales销售
o   Costs成本
o   Issuingof food可出品的食品
o   Qualityand presentation of food and beverage products食品酒水的质量和推广
o   Conditionand cleanliness of facilities and equipment干净整洁的设施设备环境
o   Guestsatisfaction客人的满意
o   Marketing市场
·       Assiststhe Executive Chef in developing training plans, develops training material inaccordance with IHC guidelines and implements training plans for the FoodProduction employees and other Food and Beverage employees协助行政总厨制作培训计划，培训计划根据IHC指引方针 ，厨师和酒水员需有实操培训
·       Assiststhe Executive Chef in developing and maintaining up-dated operations manualsfor all Food Production 协作行政总厨房定期更新菜牌
·       Assiststhe Executive Chef in developing popular menus offering guests value for moneyin accordance with ICHG guidelines为获得最佳的结果组织每日例会和需要的其他会议
·       Assiststhe Executive Chef in planning and organizing successful Food and Beverageactivities协助行政总厨计划和组织成功的餐饮活动
·       Conductsdaily briefings and other meetings as needed to obtain optimal results为获得最佳的结果组织每日例会和需要的其他会议
·       Attendsand participates to other meetings as required by the administrative calendar根据行政日历参加出席其他会议
·       Assiststhe Executive Chef in making recipes and maintaining up-dated and accuratecosting of all dishes prepared and sold in the Food and Beverage operation协助行政总厨制作所有菜式的处方并定期更新准确的成本支出和餐饮产品的销售
·       Assiststhe Executive Chef in setting Food Production and Stewardinggoals and developing strategies, procedures and policies协助行政总厨制作所有菜式的处方并定期更新准确的成本支出和餐饮产品的销售
·       Assiststhe Executive Chef in determining the minimum and maximum stocks of all food,material and equipment协助行政总厨决定食品，原料和设备的最大最小的存货量
·       Assiststhe Executive Chef in setting standards of all food and equipment purchases inaccordance with ICHG guidelines协助行政总厨确定食品和管事目标并开发战略，程序和政策
·       Participatesin the preparation of the hotel's revenue plan and marketing programs  协助行政总厨根据ICHG的指引设定食物和设备的购买标准
·       Monitorslocal competitors and compare their operation with the hotel Food and Beverageoperation监视并比较竞争对手在餐饮方面的运作
Keeps aware of trends, systems, practices andequipment in food and beverage through trade literature, hotel show and site visits通过商业文献，酒店展示和参观了解餐饮趋势，系统，实践和设备
·       Human Resource Responsibilities人力资源和培训责任
·       Works with Executive Chefand Human Resource Manager to ensure the departmental performance of staff isproductive. Duties include:与主管和人力资源经理一起工作去确保部门员工的成绩是多效的，主要包括
Assistsin planning for future staffing needs帮助计划未来员工的需要
Assistsin recruiting in line with company guidelines根据公司方针帮助招聘部门员工
Preparesdetailed induction program for new staff为新员工准备详细的引导资料
Assistsin maintaining a comprehensive, current and guest focused set of departmentalstandards and procedures and oversees their implementation帮助维持一整套综合的，合时的和以客人为中心的部门标准和程序，并监督它们的贯彻情况
Ensurestraining needs analysis of Kitchen staff is carried out and training programmesare designed and implemented to meet needs确保厨房员工的培训需要分析得到贯彻执行， 培训计划的设计和实施与需要相一致
o   Provides input forprobation and formal performance appraisal discussions in line with companyguidelines在公司政策方针指导下提供部门试用期员工和正式员工工作评估意见
Coaches,counsels and disciplines staff, providing constructive feedback to enhanceperformance指导，忠告和约束员工，提供有建设性的意见来提高工作成绩
Regularlycommunicates with staff and maintains good relations定期与员工进行交流，同员工之间保持良好的关系
o   Assists in developingwork efficient rosters in line with local labour codes
根据酒店情况安排员工休假

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