请各位学长帮忙翻译西餐总厨师长职责英文。非常感谢200706

Work authority:
1, be responsible for test of each head of department frequently a year-end review work.
2, processing each kitchen of daily business work and work well a before the event work arrangement.
3, reasonable transfer, arrangement each head of department, headwaiter, the personnel of the cook, kitchen work allocation.
4, the spot check, councilor's kitchen of various preparation work.
Work job:
1, basis star class the characteristics of the cabaret and request, establishment zero:00 meal and party menu.
2, establishment kitchen of operation regulations and post job, insure a kitchen work normal carry on.
3, tour check kitchen work circumstance, reasonable arrangement manpower and technique strength, orchestration each work link.
4, check kitchen equipment operation circumstance and kitchen, tools and implements of usage circumstance, establishment year order plan.
5, according to dissimilarity season and graveness festival organization special features food stanza, release a season vegetables type, increment assortment species with promote sale.
6, everyday check kitchen hygiene, pair of good food hygiene pass, carry through performance laws and kitchen health of the food health system.
7, periodical implement cook technique training, organization cook study new technique and advanced experience.Periodical or uncertain period carry on investigate to cook's technique, establishment on duty form, valuation cook, to promote of cook transfer put forward an opinion through batch implement.
8, be responsible for assurance combine continuously exaltation food quality and dining special features, conductor large with importance party of cook work, establishment menu, to the vegetables amount of quality carry on the spot guard a pass, importance guest personally operation.
9, be responsible for a control food with relevant labor force cost, accurate control raw material stock quantity, understanding market supply circumstance and price.According to the raw material supply and the guest of dissimilarity taste request, establish menu and specification and examine the purchase requisition form of kitchen, be responsible for every month kitchen stocktaking work, usually check and control stock food of quality and amount, prevent°from change in character, missing, reasonable arrangement usage food raw material.Enter of upscale raw material goods and get to use have to by cook long examine or give itemized bill then can get hair, good the cost check pass.
10, be responsible for instruction the daily pursuit of the chef, according to guest taste request, continuously improvement vegetables quality quantity, combine help general manager design, improvement menu, make it have an attraction more, continuously collections, develop new of vegetables point species, and keep special features taste in the place.11, usually with each section contact moderate, combine hear a guest opinion, continuously improvement work.