Main Responsibilities 主要责任
1. Supply enough mise-en-place and ensure smooth operation.
准备充足的原料以确保工作正常进行。

2. Has knowledge of all preparation concerning ingredients, cooking techniques and presentation.
熟悉所有出品的原料，烹饪技术及装饰。

3. Ensures quality and freshness of all food preparation.
确保所有配料的质量。

4. Ensure that production is done according to the standard recipes at all times.
确保所有出品按照标准的烹饪方法制作。

5. Delegate work to the Demi Chef and Commis assigned to him.
带领副厨师长和帮厨工作。

6. Check fridge and Products thoroughly to avoid spoilage.
为防止食品变质，要彻底检查冰箱。

7. Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
熟悉所有菜的配料烹饪方法及准备工作。

8. Is alert in energy saving.
注意节省原料。

9. Ensure production and quality meets hotel standards.
确保出品达到酒店的标准。