1、Carries outand coordinates the organization, preparation, production, presentation andassures the high standard of culinary services offered to guests.执行并协调组织、准备、生产、展示和确保为客人提供的高标准的烹饪服务。2、Manages allkitchen personnel and adapts management practices to the brand culture, workingmethods, communications, recruitment etc. 管理所有厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。3、Is responsiblefor food hygiene, safety and quality in the hotel.对酒店食品卫生、安全及食品质量负责。4、Has aninnovative and creative approach to producing and decorating dishes.对于菜品的出品和装饰，具有创意以不断的创新。5、Develops teamspirit and motivation by creating a good working atmosphere.通过营造良好的工作氛围，以提高成员的团队意识和积极性。6、Ensures thathygiene checks are carried out by an external laboratory in order to assess theresults of his/her actions, and implements any corrective actions as necessary.