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1·Serena: Look at you. Quite the chipper Sous chef.

看看你，简直是个欢快的副大厨。

2·To assist the Sous Chef in whole section organization.

帮助厨师长管理该部门的运作。

3·Cooperation all work with Sous Chef of Associate Canteen.

配合好餐厅厨师长的所有工作。

4·To assist the Sous Chef in the daily operation to produce high quality products to their best knowledge.

协助副厨师长管理日常工作，使员工能运用他们的知识生产出高质量的产品。

5·At least has 5 years kitchen experience in 5 StarHotel at supervisory level, with a minimum of 3 yrs as sous chef.

至少有5年以上五星酒店厨房管理工作经验并有3年厨师长经历。

6·March 13, 2009-bangkok cook Witaya Rakswong, 37, makes less than half of what he made two years ago as a sous chef at a luxury hotel.

2009年3月13日—作为一家豪华饭店的副主厨，37岁的曼谷厨师Witaya Rakswong目前的收入还不到两年前的一半。

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。

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。

9·To supervise all aspects of Staff management including hiring and discipline in conjunction with the Director of Culinary Operations and Executive Sous Chef.

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。

10·Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef 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。