厨师主管

1. Make and supervise all production in all kitchen areas.制作，管理好所有厨房的出品。
2. Assigns,co-ordinates and supervises the duties and performances of CommisI、II、III.安排协调管理好员工的班次和工作表现。
3. Runs check on all food products in the kitchen to assure standards are being met.确保厨房所有出品严格符合标准
4. Assist in rating and handling personnel problems.协助处理员工的个人问题。
5. Assure that station guides are up-to-date, in good condition and being used.确保餐台更新保持好的状态。
6. Maintains good housekeeping procedures in preparation areas and stores.在备餐和仓库保持好卫生程序
7. Computes time cards daily and personally approves any overtime.每天准时打卡，控制加班
8. Communicate food production problems with respective affected department heads 和部门领导交流食品出品方面的问题
9. Food cost control: 成本控制：
10. Supervises food purchasing.管理食品采购
11. Assigns preparation levels based on projected business forecast. Indicates plan to work out any leftovers and dead items.按照预期的经营计划安排备货，计划使用完任何剩余物质。
12. Enforce Marriott International 30 points food Quantity & Safety check list. 严格执行万豪国际30条食品质素及安全标准。