ESSENTIAL FUNCTIONS核心职责
To follow proper payroll & uniform procedures.
遵守薪资&制服准则。
To manage the day to day operations of an area in the kitchen e.g. banquet, cold food & a la carte.
管理厨房日常运营，如：宴会、冷菜和零点等的管理。
To manage the day today operations of the butchery kitchen, cold pantry and WLB Buffet including the action stations.
管理初加工厨房、西厨早餐自助餐的日常运营。
To be able to assist when required for Buffet, special Menu, and any other specials generated by Banquet business
在需要时能够帮助出自助餐、特殊要求菜品和宴会出品。
To distribute work equally to employees.
合理分配员工工作。
To work closely with standard recipes and food cost calculation in order to maintain standards of quality in production.
成本计算，确保产品质量新鲜度，按照标准执行
To assume the responsibility for cleanliness, sanitation and neatness of the Butchery kitchen including cold and dry storage areas and designated freezers.
承担所有区域（水果加工房、海鲜肉类加工房、干货区和特定冰箱）的清洁、消毒工作。
To ensure safety at all time from equipment under his section like butcher Knife, freezer, Walk in Chiller butchery Kitchen, etc.
确保管辖区设备（刀具、冷库、冻库）安全运行
To supervise the preparation of assigned cook within his/her section and butchery kitchen
监管管辖区的备餐工作。
To maintain a good relationship with other employees, providing instruction and encouragement as needed and guide and coach the during busy a la carte time
和员工相处融洽，必要时给予员工意见和鼓励，在出菜高峰期做指导。
To fill store requisition & daily ordering for his/her area of the kitchen.
填写本部门领货单和叫货单。
To assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
保证厨房清洁、消毒和整洁。
To supervise the preparation of assigned Cook within, train them and question them on the food standards
监管分配的准备工作，包括培训和答疑食物标准等。
To assume the responsibility of the Sous Chef in his/her absence.
副厨不在时，承担其责任。
To aware of Local hygiene food & hygiene requirements including cold storage, cold and hot service temperature of food.
了解本地食品安全标准规范，包括冷藏、冷热菜供应温度等。
To ensure proper product storage, food rotation, labeling & following FIFO system.
确保食物合理贮藏，周转、标识，遵守先进先出原则。
To able to handle mise en place & hand over shifts.
能够处理备餐和交接事宜。
To respond properly in any hotel emergency or safety situation.
合理回应酒店的紧急事件。
To perform other tasks or projects assigned by hotel management and staff.
执行酒店分配的其他任务。
To able to create new dishes, salad, dressings, cold food, hot food presentations for a la carte, set menus, buffet and receptions and daily specials.
能不断为零点、套餐、自助、小吃和临时点餐设计新菜肴、沙拉、装饰、冷热菜摆盘等。
To constantly kept abreast with current trend in food presentations, new style of plating,presentation and train his / her staff to follow this sample
对菜品摆盘和新设计保持警觉度和风向标，并培训员工遵守。
To work closely with the butcher, Pastry kitchen, stewarding for other related food products and equipment needed in his/her daily operation
在日常运营中需要其他产品和器具时，请和肉房、饼房、管事部密切合作。
