1. Assist the Chef de cuisine and SousChef to ensure sufficient and high quality food is prepared and displayed as mandated by the Executive Chef in order toacquire maximum customer satisfaction and profitability. 协助副厨师长和厨师长以确保有足够的食物和高品质的食品已预备好,以及陈列的摆放,执行行政总厨师长命令以获取客户最大的满意度和盈利能力。 2. Complete all work assigned by themanagement in any section of the kitchen, restaurant, or banqueting. 完成所有的分配的工作任务管理厨房,餐厅,或宴会。 3. Maintain thehigh standards of the days operations when the sous chef is absent. 保持高水平的运作当副厨师不在的时候。 4. Able to demonstrate a positive attitude and take pride inone’s work. This must be reflectedin the productproduced for our guests to consume. 能够显示出积极的态度,在工作中感到自豪。这样的表现能带来客人的消费。 5. Monitor the production of food items to ensure they are in compliancewith the prescribed recipes andspecifications. 监控食品的生产项目,以确保他们有按照原定的配方及规格制作产品。 6. Determine the required mise-en-place according tomenu orders and check the store requisitions prepared bysubordinates. Ensure the receivedproducts meet the predetermined quality and purchase specifications. 根据菜单要求，确定工作前所需准备的，检查下属的领货单，确保收货质量符合采购要求 7. Maintain high standards ofappearance and good personal hygiene. 维持高标准的个人形象和良好的个人卫生。 8. Ensure that you report to work on timeas per culinary department schedules 根据厨房排班表，按时打卡。 9. Reportany sickness or absence from work using the correct procedures. 使用正确的程序报告任何病假或旷工。 10. Maintaina high standard of cleanliness and sanitation in and around all culinary workareas .and ensure that all colleagues clean their stations after every service. 确保员工保持高标准的清洁和卫生设施在所有的烹饪工作区域。并确保所有同事工作结束后打扫他们的服务区域。 11. Reportto culinary management any maintenance defects using the correct and properprocedures . 根据正确合适的程序报告任何厨房区域的工程缺陷给厨房管理层。 12. Adhereto all the standards of food presentation, production, and portioning controls. 遵守所有的食品的摆盘,生产、分量控制标准。 Hygiene and Sanitation/ Maintenance卫生和卫生设施/维护 1. Be aware of and adhere to companypolicies and statutory requirements with regards to health and safety,sanitation, and fire procedures 注意并遵守公司政策和法规要求关于健康和安全、卫生、消防程序。 2. Ensure safe and proper use ofequipment at all times and to instruct this to all culinary colleagues 指导所有的厨房的同事时刻安全、合理使用设备。 3. Ensure all food products are storedproperly in their appropriate fridges and storage containers throughout shift 确保所有的食品在有效期内用适当的贮存容器正确存放在库房与冰箱。 4. Ensure all fridges and food storageareas are impeccably maintained during service and that allproducts are properly rotated, dated, and stored at end of your shift. 确保所有的冰箱的食物储存区域和使用期是一样的,所有的产品适当循环运用,注明日期, 并储存在保质期里。 5. Check all machinery, ensure proper maintenance andusage of the equipment, and follow up with Engineering on work order forms 检查所有的机器，确定正确的维护和使用设备，和工程部跟进没有完成的维修单。 6. Ensureproper storage and rotation of all food items relating to your work area. 在你的工作区域确保适当的存储和循环使用所有食品。 Human Resources and Training人际关系和培训 1. Work calmly and efficiently whilepromoting good working relations in the culinary department. 在厨房部门冷静和有效地工作,促进良好的工作关系 2. Co-operate and enhance relationshipswith all other hotel departments at all times 在任何时候合作及加强与所有其他饭店部门之间的关系 3. Able demonstratea professional attitude when dealing with all associates and train them toconsistently adhere to the quality standards of the Culinary department at alltimes. 处理所有同事日常事宜和训练他们时显示出专业的态度并一贯坚持质量标准。 4. Coordinate Restaurant/Banquet/food production, and allspecific duties to junior staff 协调餐厅/宴会/食品制作，和所有详尽的任务给初级员工。 5. Ensure good customer relations aremaintained at all times, in particular when workinginthe public areas of the hotel. 尤其当工作在酒店公众区域所有的时间里,维护良好的客户关系。 Others其他 1. Be willing to undertake additionalduties and responsibilities of work outside the normal daily/weekly routine butwithin the overall scope of the position. 愿意承担额外的工作职责以及常规每日/每周例行的工作职责。 2. Report anyquestionable product concerns to the Chef de Cuisine immediately to maximize productutilization and minimize wastage. 报告任何可疑的产品联系厨师长立即使用和降低产品损耗最大化。 3. Check that all stations are properlyset prior to service to ensure a smooth service period (and make the necessarycorrections if needed) 检查所有的设置正确为顾客提供服务之前,以确保顺利服务(如果需要进行必要的修正)。 4. Ensure thatyou and your culinary associates are properly attired and presentable when incontact with guests. 当与客人接触的时候保证你和你的厨房员工衣着端正。 5. Notifythe Culinary Management immediately of any production problems or productshortages before the problem can affect our guests experience. 任何生产问题或产品短缺问题之前立即通知厨房管理人员不能够影响我们的客人。 6. Ensure that there is sufficient supplyof high quality mis enplace for next shift 保证有充足供应高品质的产品和产品的信息给下一个班次。 7. Ableto empower oneself with other associates when an issue of poor quality productcould affect our guests’ dining experience. Must take appropriate and immediate action to ensure guest satisfaction. 当因产品质量低劣的问题影响我们的客人的用餐体验。必须能够让自己与其他同事采取适当的行动,保证客人的满意。 8. Able todemonstrate positive attitude and take pride in one’s work.This must be reflected in the productproduced for our guests to consume 能够显示出积极的态度,在工作中感到自豪。这样的表现能带来客人的消费。