1. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. 监督助理厨师，特色厨师，主厨和厨师的活动。
2. Sous-chefs, specialist chefs and chefs usually require several years of experience in commercial food preparation. 调味厨师，专业厨师和厨师通常要求多年的商业食品准备经验。
3. On a lengthy voyage, the chef and his catering team of two sous chefs or "leading hands", four other chefs and three ship's stewards in the wardroom, may have to deliver more than 100, 000 meals. 大厨的伙食团队包括两位副厨师长或“上手师傅”，四位厨师，三位在管事室里的船上管事。在一次远航中，这个团队可能要提供超过100 000份的饭菜。
4. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all Sous Chefs 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。
5. Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs 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。
