1.Must have a soundknowledge of Chinese food decoration, OE Management preparation and foodsafety knowledge.必须具有丰富的中西式盘头、季度OE盘点、及食品安全知识2. Techniques suitablefor dishes decoration and OE management of Chinese and Western banquetingActivities.具有与中式、西式、宴会相关的摆盘技能及统筹餐具的相关技能3. To supervise andensure smooth and efficient operation of the operation station保持中厨房打荷出品部的日常操作正常。4. Establishesstandards of food quality and preparation and ensures they are strictly adheredto.保证食品 质与量的高水平供应。5. Supervises theissuance / receiving of requisitions, kitchen transfers, food costs, etc.监督厨房的进货、出货、转移单据，及食品成本等等6. Develops new menusfor promotions and restaurants to ensure continuous progression 创新出品，增加营业收入7. Supervisespreparation of daily market and grocery list, issues maintenance and follow-up监督每天的市场采购单和食品清单，发出及跟进。8. Inspects allstorerooms, refrigerators, freezers and receiving areas daily每天检查所有的冰箱、库房、及存放食品的地方。9. Enforces disciplineand hotel regulations严格遵守酒店的规章制度。10. Ensures all kitchenareas are always clean and up to standard确保厨房卫生时刻符合标准。11. Directs andcontrols all subordinate kitchen staff to ensure that all day to dayoperational matters are handled on time and guest expectations are met.