· Estimate current and daily requirements of hotel for food consumption based on event orders, daily menus, forecasts, etc.

· 在活动安排单，每日菜单，预测的基础上估计当前和每日酒店食品消耗要求

· Check physical aspect of all kitchen areas, cold rooms, equipment and tools.

· 检查厨房各个地方，冷藏间，设备和工具的状况

· Ensure that:

· 确保：

· -there is an adequate supply of food at all times

· 随时备有充足的食品供应

· -hygiene and sanitation are observed in the kitchen area

· 厨房遵守卫生规定

· -tools and equipment are handled, maintained and used properly

· 工具和设备正确的处理，维戏和使用

· Ensure that Hotel’s cost control policies and procedures are followed.

· 确保遵守酒店成本用管理规章制度

· Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the local Health Board inspection and hotel requirements.

· 保持厨房卫生整洁，达到或超过地方卫生局的检查标准和酒店的要求

· Report all unsafe or malfunctioning equipment to supervisor.

· 向上级领导报告所有不安全或故障的设备

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