控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品,贯彻并执行先进先出原则及贮藏制度。
Provide consistentquality of hot & coldfood and services to internal and external customers, by adhering to andenforcing all The LHI Brand Standards and Policies; training and guidance oftrainees and attendants.
通过坚持和执行各种符合朗廷标准各项政策；培训和指导其部门其他同事和实习生，为所有顾客提供始终如一的，高质量保证的食品和服务。
PRINCIPAL RESPONSIBILITIES 主要职责
1. Execute all assignedtasks as directed and delegated from his or her Supervisors or Manager
执行其主管或经理所指示委派的所有任务。
2. AssistsChineseExecutive Chef and Chopper-NO.1 with kitchen operations as necessary. Carry outprecise and clear direction from Chinese Executive Chef from recipes, systems,general standards and quality control in order to ensure best guestsatisfaction.
协助行政总厨及砧板-NO.1维持厨房的运营。执行行政总厨精确及明确的指示，从配方、系统到整体标准和质量控制，来确保最高的顾客满意度。
3. Performsall duties of kitchen colleagues as required.
履行厨房同事的职责。
4. Follow direction of Hygiene Officer and localHygiene Bureau as well as HACCP in order to ensure best production and highlevel of hygiene in order to avoiding cross infection at all times. Recognizes superior quality products, presentations andflavor.
根据卫生主任，卫生局及HACCP的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
5. Maintainsfood preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
6. Maintainspurchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
7. Ensures compliancewith all local and national (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
8. Supportsprocedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
9. Followsproper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
10. Toimplement andfollow a departmental daily Briefing / Show time.
贯彻执行每天的例会。
11. Operatesand maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
12. Effectivelyinvestigates reports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
13. To beresponsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
14. Periodicallyplan outside colleague’s activity to promote teamwork. To be able to coordinateeffectively with colleagues also in other departments and be flexible onoperation needs. Supporting management in driving vision and priorities.
定期举行同事联谊活动以促进团队合作。能够与同事及其他部门协作，并能灵活满足运营需要。通过建立形象与注意缓轻急重来加强管理。
15. Reviewsstaffing levels to ensure that guest service, operational needs and financialobjectives are met.
复核同事的工作表现，以确保宾客服务,业务需要和财务目标达到标准。
16. EnforceThe LHI food preparation and presentation guidelines to ensure consistentquality culinary offerings to our guests.
执行朗廷集团的食物制作准备及呈现方式的指南,以确保提供给客人品质如一的美食。
17. Respondsto guest inquires or concerns within 24 hours in what is deemed the appropriatemanner.
以确定认为适当的方式对客人的疑问24小时内做出回应。
18. MaintainF&B concepts and Mission standards forpreparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
19. Promotepositive inter-departmental relations through candid communication andcooperation. Makeultimate use of time and resources throughgood planning as well as team goalsetting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利
用时间及资源。
20. Followand implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
21. Aboveall. To lead by example through a “hands on” approach to motivate ourcolleagues to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。
22. All details regulatory framework refer to colleagueHandbook.
所有规章制度请参照员工手册。
23. Be aware of accident prevention and help enforce safeworking conditions. Zero accidents are our goal.
了解事故预防并加强工作安全，目标是零事故。
24. Perform any dutiesassigned by the Management deemed necessary.
执行任何管理层委托的工作。
REQUIREMENTS职位要求
1. Education 教育学历
High School Diploma or equivalent required
高中或相关文凭
Culinary Education preferred
烹饪教育毕业的优先
