概念设计阶段  

Conceptual design stage

乙方根据甲方已所定的厨房区域面积做服务动线规划及厨房功能区块图。提交水电风燃用量给一次机电。

The consultant shall make a logistic workflow plan and kitchen function demarcation plan after the architect determined the kitchen zone. Then, submit the water, electricity, ventilation, and gas consumption to the primary M&E engineer.

扩初设计阶段 

Preliminary design stage

与其他顾问讨论建筑条件，与做出有关厨房部位建筑与机电问题的解决方案。设备清单与平面细化是在这阶段提交给酒店管理/业主审批。

Coordinate with other consultants to discuss the building conditions and provide solutions to site issues. Then, submit the layout plan and equipment list to the hotel operator and owner for approval. 

深化设计阶段 

Design development design stage 

配合甲方进行食品安全审核。平面审批后开始做水电风燃机电点位图并提交给二次机电。同时，土建图的要求会提交给建筑工程师。

Cooperate with the owner to get preliminary layout plan approval from the Food and Drug Administration (FDA). The consultant will start to do kitchen MEP drawings and send them to Local Design Institution (LDI) after being approved by the FDA. 

施工管理及调试阶段 

Construction and commissioning phase

乙方经过与室内设计对接后提交展示厨房（见客区）立面图。制作整套标书，包括技术规范，材料要求，五金要求，定制产品，外购产品等质料。

To conduct technical handover meetings with the contractors and check contractor shop drawings.  

Consultant shall cooperate with the owner to attend testing and commissioning meetings, check the final product on site, and prepare verification documents, and acceptance reports.

招标文件与评标阶段 

Bidding documents and bid evaluation stage

对施工单位进行技术交底与核对施工单位的单件图。乙方需配合甲方出席工程验收，审核设备验收、调试文件，并做出验收报告。

The consultant submits the elevation drawings for the show kitchen after coordination with the interior designer. To implement a complete set of bidding documents, including technical specifications, product material requirements, hardware requirements, custom-made products, purchasing items, etc...