1、负责所有菜品研发，编写菜单2、建立标准菜谱3、对员工进行岗位技术培训4、厨房日常运作管理5、出品监控6、分配日常工作

 planning menus, estimating food and labour costs, and ordering food supplies monitoring quality of dishes at all stages of preparation and presentation discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff demonstrating techniques and advising on cooking procedures preparing and cooking food explaining and enforcing hygiene regulations

 planning menus, estimating food and labour costs, and ordering food supplies monitoring quality of dishes at all stages of preparation and presentation discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff demonstrating techniques and advising on cooking procedures preparing and cooking food explaining and enforcing hygiene regulations translate the recipe(English to Chinese or Chinese to English)

 Do some preparation work before cooking, such as stewing, I instantly boiling materials. Responsible for cooking Chinese dishes, ensuring the quality of the dishes in terms of colour, smell, figure and tasting. Cook and complement various sauces, check the stocks and prepare the semi-finished food. Examine the hygienic situation of various positions, prepare some special dishes foe customer’s requiring.

 Responsible for cooking Chinese dishes, ensuring the quality of the dishes in terms of color, smell, figure and tasting delicious. Familiar with different using methods of different kinds of materials, flavors, ingredients, grasp the cooking skills such as frying, saucing, deep-frying, dip, braising, stewing, steaming, boiling, pickled. Grasping the characteristic of Yue Style that is salty, sweet, sour, spicy, or astringent.  Prepare cooking tools, flavors and materials before cooking  Completing the tasks given by the chef