1. Prepares
food for guests and team members efficiently, economically, and hygienically
as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生
。
2. Hands on
supervision of work operations.
监督厨房的正常运作。
3. Assist the
Sous Chef/Junior Sous Chef in the
day-to-day operation of the kitchen and to help maintain a high Standard of
food preparation and presentation.
协助厨师长/副厨师长管理厨房的正常运作，保证食品的高质量。
4. Support
the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen
ensuring prompt service at all times.
在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。
5. Planning,
Preparation and Implementation of High Quality Food& Beverage Products
and Set-up’s in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
6. Seamless
working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
7. Continuous
Organization of Maintenance, Cleanliness and Hygiene according to Safe &
Sound Procedures as well the established FSMS Standards.
继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
8. Maintenance
of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
9. Correct
usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
10. Can be
asked to work for off site events.
可以被要求进行外卖工作。
11. Can be
asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
12. Can be
utilised during inventories.
可以被要求进行盘存工作。
13. All team
members have to be knowledgeable about occupancy, events, forecast and
achievements.
所有员工都应知道关于住宿率,宴会,预测计划和收益。
14. Preperation
of menus as per request, in timely fashion.
及时的按要求准备菜单。
15. Close
working relationship with the Stewarding Department to ensure high levels of
cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
16. Every
guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
17. Willingness
to learn and adapt to changes.
愿意学习和适应变化。
18.
Maintain at all times a professional and positive
attitude towards his team members, and supervisors alike, and behave in
accordance to the established hotel rules and team member handbook for him
and team member under his supervision. To ensure smooth operation of the
department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行 为举止，确保部门的良好运营。
19.
Coordinate, organize and participate in all
production pertaining to the kitchen. Checks and follow-up on the
mise-en-place of the ala carte menu and daily menus, seasonal specials.
Maintains the standards of preset recipes, portion control and costing at all
times.
协调、组织和参与所有厨房相关的生产。检查并跟进单点菜单、每日菜单、时令特色菜的摆放情况。保持标准的食谱，份额控制和成本在任何时候。
20. Monitor
food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
21. Check the
quality of food prepared by team member to the required standard and make
necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
22. Monitors
the overall food operation and ensures that food items are being prepared in
a timely and correct manner.
监督整个食品的运作，确保食品的准备是及时和正确的。
23. At all
times understand, practice and promote the teamwork approach to achieve
missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
24. Carries
out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
