Chinese Restaurant Chef中厨厨师长

1.Supervise the work of the Chinese kitchen staff, control all facilities and costs, and increase the profit of the catering department.
1.监督中厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。
2.Responsible for all the preparation, cooking and decoration of Chinese food to achieve the highest quality standards.
2.负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。
3.Check inventory and finished products
3.检查存货及成品
4.Check the preparation of all food.
4.检查所有食品的准备情况。
5.Clear knowledge of all food ingredients, techniques, cooking methods and equipment.
5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。
6.Research the local catering market and actively create new dishes.
6.研究当地餐饮市场，积极开创新菜品。