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? Participate in the planning and costing of menus ? 參與菜單的計(jì)劃和成本核算工作。 ? Develop and write standard recipes ? 制訂并編寫(xiě)標(biāo)準(zhǔn)菜譜。 ? Develop new dishes and products ? 開(kāi)發(fā)新菜和新產(chǎn)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(xié)助組織特別活動(dòng)和特別食品促銷(xiāo)活動(dòng)。 ? 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(duì)產(chǎn)品的綜合性知識(shí)的了解，包括配料、設(shè)備、供應(yīng)商、市場(chǎng)和當(dāng)前趨勢(shì)，并相應(yīng)的建議廚房運(yùn)作部進(jìn)行適當(dāng)調(diào)整。 ? Maintain a hygienic kitchen ? 保持廚房的衛(wèi)生。 ? Clean the kitchen and equipment ? 清潔廚房和設(shè)備。 ? Maintain personal hygiene ? 保持個(gè)人衛(wèi)生。 ? Supervise and Training of assigned employees ? 管理和培訓(xùn)屬下員工。 ? Works with Executive Chef in manpower planning and management needs ? 和行政總廚一起進(jìn)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(mén)預(yù)算。