管理员工所有方面包括雇佣和训练按照厨房运营总监和行政副总厨的要求。

To supervise all aspects of Staff management including hiring and discipline in conjunction with the Director of Culinary Operations and Executive Sous Chef.

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检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政副总厨汇报所有问题。

Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive Sous Chef for any faults and problems to be solved.

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监督餐厅的服务和餐饮标准。在必要时，与餐厅副理、行政副总厨和厨师长一起实施正确的措施。

Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef DE Cuisines to take corrective actions where necessary.

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