中厨房主厨 Sum Chef

1.To ensure that mise-en-place is completed prior to service.
做好提供服务前的准备工作（凉菜、烧腊）。
2.To ensure that all the food items are prepared according to standard set by the Executive Chinese Chef.
根据中餐行政总厨的标准准备食物。
3.To keep working areas,stove and equipment clean and in good condition.
保证工作区、用具以及设备的清洁并使其处于良好状态。
4.Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
保持对产品全面知识的了解包括配料，设备、供应商、市场和发展趋势并就厨房合适的调整给出建议。
5.Participate in the planning and costing of menus
参与菜单及其成本的设计。
6.Ensure that outstanding culinary technical skills are maintained
确保出色的技能得以维持。
7.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
8.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。