1.To have a complete understanding of and adhere to the company’s policy relating to the W Standard. 须完全理解并遵守公司有关W酒店标准的政策。 2.To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. 协助同事，支持厨房团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任。 3.To report accidents and sickness immediately to the Chef De Cuisine, with clear and concise details as required. 要立即向宴会副厨师长报告事故和疾病，并提供清晰，简明的细节要求。 4.To identify and request assistance prior to any breakdowns.任何事故发生前，要提前确认并请求协助。 5.Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required. 按照厨师长的指示出席会议和例会，如有需要，并同时清晰、简明的向团队传递相关信息。 6.To relay any breakdown related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re occurrences. 立即向厨师长汇报任何故障相关信息，以确定根本原因并防止再次发生。 7.To respond to change positively, in the departmental function as dictated by the industry, company or hotel. 要积极应对变化，在行业，公司或酒店带来的变化下让部门的正常运作。 8.To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices. 全面理解并遵守公司食品卫生政策和食品安全操作规范。 9.To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets. 全面了解并遵守餐厅的烹饪标准，包括食谱，制作方法和操作标准。 10.To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges 与管事部经理保持协作，以确保厨房所有区域保持高标准的清洁度，如机器，小型厨房设备，地板和冰箱。 11.To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage. 确保操作和厨房设备保持一个良好的标准和最低破损率。 12.To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response. 确保任何操作设备故障立即通知厨师长，以便工程部做出响应。 13.To ensure "all quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets. 确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，控制食物成本。 14.To assist in the development of a safe and clean working environment. 要协助建立发展，安全和清洁的工作环境。 15.To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications. 对来货产品的质量有专业的认识和责任，确保所有食品符合订单，记录和采购的规格。