1. Develop the menu, timely introduction of seasonal dishes, specially selected dishes.

2. Responsible for the technical training of chefs.

3. Responsible for the quality management of dishes and cost control.

4. Personally for the important guests banquet chef.

5. According to the guest and inventory status of the food ingredients procurement plan.

6. Establishment of standardized menu.

7. Coordinate the relationship between the kitchen and the restaurant.

8. Handle guest complaints about dishes.

9. Acceptance of food ingredients and quality control.

10. Reasonable deployment of staff.

11. Responsible for the evaluation of the chef at each point.

12. Attend the regular meetings of the department. 1．Preparation work before the start of the meal.

2. Directing the operation of the kitchen.

3. Arranging work shifts for kitchen staff and taking attendance.

4. Ensure food quality and control cost consumption.

5. Organize technical exchanges and business competitions.

6. Apply for material supplies.

7. Randomly check the personal hygiene of subordinates, food hygiene and environmental hygiene in the kitchen daily.

8. Assessment and evaluation of subordinates.

9. Attend regular departmental meetings.

10. Assist the executive chef to continuously increase the new varieties of dishes and change the menu work.

11. Prepare cost card and control gross margin. 1．Responsible for the cleaning, slaughtering and processing of food materials to ensure the normal supply of guests.

2. Act as an assistant to the cutlery chef.

3. Processing according to specifications.

4. Pay attention to the comprehensive utilization of raw materials to ensure that the net rate, to avoid waste.

5. Do a good job of finishing.

6. In accordance with the provisions and procedures of the rise of the kitchen needs of various types of dried food, such as sea cucumbers, shark fins, abalone, squid, etc..

7. Responsible for the processing of raw materials in the head of the material, such as removing garlic skin, onion skin root, etc.. The Responsible for the knife processing of all dishes, so that the raw materials in line with the cooking requirements.

． Responsible for all the high-level banquets, cocktail parties and other raw materials such as the head and dried food preparation.

． According to the requirements of the order menu, strictly in accordance with the standard recipes in a timely and accurate food preparation.

． If the guests order the menu does not have the dishes, as far as possible to meet the requirements. 1．In accordance with the head chef's work instructions, make the cold food varieties needed for banquets, teams and snacks.

2. Assist in drawing up cost cards to control gross margins.

3. Safe use and maintenance of all equipment in this position.

4. Check the quality of cold food ingredients and the quantity of cold food against the menu and guest.

5. Check the temperature of the work box frequently to prevent mold and mildew of the stored food. 1. Cook dishes according to the menu and cost card, strictly operate the program and keep the quality control.

2. Understand the flow of the day guests, requirements, characteristics, prepared for the day the use of seasonings and condiments.

3. Familiarize yourself with the name, origin, flavor, characteristics, net material rate, use and production methods of various raw materials.

4. Coordinate with the head chef in the development of new menu items and seasonal food marketing.

5. Correctly use and maintain various equipment in this position. 1．Make all kinds of snacks needed for banquets, teams and snacks.

2. Frequently update the varieties of colors and colors to improve competitiveness.

3. Maintaining the quality of snacks.

4. Responsible for the mixing of all kinds of raw and cooked fillings.

5. Familiar with cost accounting, grasp the selling price of dim sum, control the cost of finished products.