• Establish culinary standards specific to banquets which meet the needs of the target market.•针对满足目标市场需求的宴会制定素食烹饪标准。 • Plan menus and recipes and test samples in conjunction with the Executive Sous Chef/chef de Cuisine•与行政副厨师长/厨师长一起规划菜单、食谱和测试样品 • Use, wherever possible, locally and seasonally available products in menus and "specials".•尽可能在菜单和“特色菜”中使用当地和季节性产品。 • Inspect daily, all fresh food received to ensure the quality is maintained.•每天检查收到的所有新鲜食品,以确保保持质量。 • Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive•每天两次检查所有食品店和冷藏区,必要时建议正确的储存方法,以符合健康和安全规定,避免变质,确保食品的正常周转,并向主管提供完整的检查表 • Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.•每天检查食品准备、个人成本、质量、数量库存和部分控制。 • In conjunction with the Executive Sous Chef/Chef de Cuisine, establish job methods and supervise on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.•与行政副厨师长/厨师长共同制定工作方法,定期监督并在必要时纠正烹饪标准,以保持高质量的食物和服务。 • During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.•在服务期间,亲自操作热板并在需要时提供协助,确保食品的呈现和质量符合既定标准。