7. The Chef/Sous Chef has the responsibility and the authority to rework, remark, replace or remove from the menu any item deemed unsatisfactory.
主厨和副主厨有责任并有权利去重做，评论，替换或从菜单上除掉不满意的菜品。
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8. Under the direction of Sous Chef, Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the kitchen.
在厨师长的指引下，组织厨房运营操作，为一系列的菜肴做准备及服务，同时管理厨房基层员工。
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9. To supervise all aspects of Staff management including hiring and discipline in conjunction with the Director of Culinary Operations and Executive SousChef.
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。
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10. Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the SousChef / Junior SousChef in training team members.
根据工作标准、备料单、照片及上级的指示准备食物，协助厨师长/初级厨师长培训员工。
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11. 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.
12. 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。
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13. Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive SousChef for any faults and problems to be solved.
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。
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14. Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive SousChef for any faults and problems to be solved.
