§??協(xié)助行政總廚提供創(chuàng)新的藝術性的超前食品。成本效益的餐飲產(chǎn)品提高了餐飲餐廳的聲譽，同時在預算范圍內(nèi)滿足了質(zhì)量和出品標準
Assist Executive Chef in providing innovative and artisticallysuperior， Cost efficient food and beverage products thatenhance the reputation of the outlets, while meeting quality and presentationstandards in respect with budget department cost.
§??在行政總廚不在或是下班后，確保指揮所有運營操作，使其滿足酒店標準，及最高質(zhì)量和衛(wèi)生標準
Represent Executive Chef in his absence or when off duty,ensuring that all operations are conducted in respect of hotel standards,within the highest quality and hygiene standards.
§??與行政總廚密切合作以便創(chuàng)新菜單、食譜、主題自助餐以及部門要求的其他相關食物產(chǎn)品
Work closely with Executive Chef in order to create new menus,recipes standards, themed buffet and any other food production related to thedepartment needs.
§??管理并最大效率化廚房運轉(zhuǎn)
Monitor and maximize efficiency in kitchen operation.
§??協(xié)助行政總廚為餐廳廚房規(guī)劃預算食物成本，控制成本減少損耗，有效利用過剩食品
Assist Executive Chef in planning and budgeting the food costfor the kitchen outlets, control cost by minimizing spoilage, utilizing foodsurpluses and portion control.
§??協(xié)助行政總廚實施標準操作流程
Assist Executive Chef in implementing standards operatingprocedures in the department
