1. Food safety and hygiene management: strictly prevent unqualified food from entering the kitchen, and often check the inventory to the first-in-first-out principle to prevent deterioration of the items and shortage of supplies.

2. Developing menus and dishes: Participate in the development of store business objectives, work plans and goals, and develop menus and dishes according to the actual situation in the kitchen.

3. Personnel management: Responsible for the organization and command of the kitchen production, deciding the staff arrangement and transferring work of each position according to the business ability and technical characteristics of the chef.

4. Training and assessment: regular organization of the chef on the technical class, the organization of the chef for business training and assessment.

5. Quality control of dishes: to ensure food quality, often check the specifications, quality and quantity, on time to complete the work.

6. Cost control: rational use of all kinds of raw materials, reduce waste, make the best use of things.

7. Equipment management: responsible for a variety of kitchen equipment, facilities, assets, items in charge, training staff to rationalize the deployment of the use.