1. Take full charge of the production of food in the western restaurant and control the production of western kitchen;
2. Develop new dishes and products, and participate in the formulation of new menus;
3. Assist in organizing special events and some promotional activities;
4. Be responsible for operating cost control, including meal cost, labor cost, etc;
5. As the first responsible person for food safety, ensure food hygiene and safety;
6. Be responsible for the operation of the whole kitchen and lead the whole kitchen team to grow together;
7. Keep a comprehensive knowledge of dishes, including ingredients, equipment, suppliers, market and current trends