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§ Ensure that production is done according to the standard recipes at all times.

確保所有出品按照標準的烹飪方法制作。

§ Delegate work to the Chef De Partie and Commis assigned to him.

帶領副主廚和幫廚工作。

§ Check fridge and Products thoroughly to avoid spoilage.

為防止食品變質，要徹底檢查冰箱。

§ Has knowledge of all food items concerning ingredients, cooking techniques and preparation.

熟悉所有菜的配料烹飪方法及準備工作。

§ Is alert in energy saving.

注意節省原料。

§ Ensure production and quality meets hotel standards.

確保出品達到飯店的標準。

§ Hire, develop and retain quality chefs.

招聘，發展維持有能力的廚師

§ Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.

表揚鼓勵行為優秀的下屬廚師，并有效的指導積極的改進

§ Conduct annual performance appraisals for subordinate chef

為下屬廚師做年度評估

§ Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.

為下屬廚師的培訓項目提供有效的支持，使之達到其職位的期望和相應

§ Establish and maintains good relationships in his section.

建立和保持良好的工作關系。

§ Follow hotel policies at all times.

遵守飯店的規章制度。

§ Keep good relationships with all his colleagues especially within his department.

和其它員工保持良好的關系，尤其在本部門。