To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all SousChefs and employees under his supervision.
具体协调各餐厅/宴会部/食品生产部门之间的关系，并且有责任监督所有厨师长和厨房员工的工作。
2
Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive SousChefs and Chef DE Cuisines to take corrective actions where necessary.
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。
3
On a lengthy voyage, the chef and his catering team of two souschefs or "leading hands", four other chefs and three ship's stewards in the wardroom, may have to deliver more than 100, 000 meals.