工作职责： Job Responsibilities: 1.To be responsible for the day to day mise-en place, for the kitchen and as requested by Sous Chef. 负责每天的准备工作按照副厨师长的要求。 2.Takes Asst. Chef Responsibilities on his day off. 在助理厨师休息的时候，承担起他的责任。 3.To check storeroom items missing and report to the supervisors for ordering. 检查库房物品是否丢失并报告给管理者。 4.To distribute the mise-en-place work and service position to the subordinates. 给下属分配工作职责和工作区域。 5.To check all fridge items quality and quantity. 检查冰箱里所有物品的数量和质量。 6.If any problems, straight report to the supervisors. 如有任何问题，直接报告管理者。 7.To be responsible for assuring the service according to the kitchen rule. 根据厨房的规定，负责确保服务质量。 8.Understand dietary requirements and offer appropriate suggestions. 了解健康食品的要求，并可以给出适当的建议。 9.Necessary corporeal hygiene is essential. 必要的环境卫生是基本的要求。 10.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。 岗位要求： Position Qualifications: 1.Good cooking skills,  working experience in well known hotels or restaurants at least 3-4 years. 精湛的厨艺，在知名的酒店或者饭店有至少3至4年的工作经验。 2.Up to the new hospitality trends, special in the food area. 能够胜任新的服务趋势，特别是餐饮方面。 3.Good Team leader and motivation. 做一个好的团队领导者和推动者。 4.Hand’s on personality. 有动手能力的。 5.Must have excellent interpersonal skills，ability to work under pressure . 优秀的人际关系能力，良好的抗压能力。