1. Supervise the activities of employees and subordinates to make them comply with the hotel regulations.

2. Evaluate the cooked food by tasting and smelling, so as to ensure the consistency of satisfaction and taste.

3. Investigate and solve complaints about food quality, service and accommodation.

4. Plan the delivery time of food and beverage, and check the quantity and quality of delivered products.

5. Supervise the cooking method, serving size, side dishes and food placement of food to ensure customer acceptance.

6. Monitor the budget and salary records and evaluate the financial situation to ensure that the expenditure is within the budget and approved.

7. Plan employees' working hours and task allocation.

8. Ensure compliance with health and punishment laws and regulations related to food service, and supervise the storage and maintenance of cooking equipment.

9. Coordinate the assignment of cooks to ensure the economical use and timely preparation of food.

11. Make records on health and food subsidies as required by the government.