中厨厨师长要负责中餐厨房的日常操作，确保店内食品，成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。

1. Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up's in all Areas and  Restaurants.

   计划和准备执行高质量的食品和摆设在指定的餐厅。

2. Seamless working with Recipes, Standards and Plating Guides.

   严格按照菜谱、标准和摆盘标准。

3. Maintenance of all HACCP aspects within the hotel operation.

   在酒店运营之中保持HACCP各方面要求。

4. Correct usage of all equipment, tools and machines.

   正确操作所有的设备、器具和机器。

5. Must focus on constant improvement of Training Manuals and SOP's.

   必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。

6. Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.

   必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。

7. Can be asked to work for off site events.

   可以被要求进行外卖工作。

8. Can be asked to complete tasks and jobs outside the kitchen areas.

   可以被要求在厨房以外的地点完成工作。

9. Can be utilised during inventories.

   可以被要求进行盘存工作。

10. All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。

11. Preperation of menus as per request, in timely fashion.

    及时的按要求准备菜单。

12. Working on new dishes for food tastings in combination of digital pictures.

    新菜品的制作在品尝上要结合数码照片。

13. Control of stations within the kitchen.

    调节厨房内部的岗位。

14. Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.

    与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。

15. Every guest request must be responded to complete satisfaction.

    对于每位客人的要求要作出回应使客人满意。

16. Having a open-minded approach to constructive feedback.

    用虚心的态度去接受有建设性的意见。

17. Purchase and control of produce.

    采购和控制产品。

18. Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.

    时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。

19. Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.

    协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。