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? Participate in the planning and costing of menus ? 參與菜單的計劃和成本核算工作。 ? Develop and write standard recipes ? 制訂并編寫標準菜譜。 ? Develop new dishes and products ? 開發(fā)新菜和新產品。 ? Ensure that outstanding culinary technical skills are maintained ? 確保優(yōu)秀的餐飲技巧得以保持。 ? Assist with organizing special events and special food promotions ? 協助組織特別活動和特別食品促銷活動。 ? Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly ? 保持對產品的綜合性知識的了解，包括配料、設備、供應商、市場和當前趨勢，并相應的建議廚房運作部進行適當調整。 ? Maintain a hygienic kitchen ? 保持廚房的衛(wèi)生。 ? Clean the kitchen and equipment ? 清潔廚房和設備。 ? Maintain personal hygiene ? 保持個人衛(wèi)生。 ? Supervise and Training of assigned employees ? 管理和培訓屬下員工。 ? Works with Executive Chef in manpower planning and management needs ? 和行政總廚一起進行人力規(guī)劃和管理需求。 ? Works with Executive Chef in the preparation and management of the Department’s budget ? 和行政總廚一起編制和管理部門預算。