隨時檢查已準備好的食品的味道與溫度。
To constantly check the quality of food prepared with regard to taste and temperature.???
保持各類菜肴整體外觀配套一致，且外觀和修飾要符合酒店標準。To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
監督并全面實施根據配料卡和分肉試驗而進行分量控制，使浪費和變質最小化。
To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
檢查庫房和冰箱，做好正確儲備和廢物利用。
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.????????????????????????
確保廚房和其他部門之間的交流暢通而有效。????????????????????
Ensure smooth and effective communication among the kitchens and with other departments.
與收貨部和庫房密切合作，確保所收貨物符合酒店規定的質量標準。To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
特別注意為客人提供的食品的新鮮度，外觀和溫度。?????????????????
To constantly be alert on freshness, presentations and temperature of food served.
確保食物的分量，服務，訂貨和收貨正確進行。????
To ensure food portioning, serving, requisitions / receiving from stores are properly controlled.
