1. Execute allassigned tasks as directed and delegated from his or her Supervisors or Manager
执行由他或她的上司所指示委派的所有任务。
2. Enliven the spiritto serve basics and conduct yourself professionally at all times toappropriately represent Marriott
随时提供热情的服务以及发挥你的特长，从而适当的代表万豪集团。
3. Follow and ensurecompliance with recipes, cooking procedures and use records to ensure food istasty, well presented, fresh, correct portioned and safe.
遵守确保遵循的食谱,烹饪程序和使用记录,以确保食物的鲜美,新鲜,安全。
4. Delegate tasks tostation attendants and cooks and follow up on quality and accuracy of outcomes
委派任务给部门服务员和厨师，同时也要追求质量上和成果的精确度
5. Set up of stationsand prepare mise en place as instructed by Supervisor, following dailyproduction charts according to business demands
根据业务需求遵循每日产量图表，来设立工作台和准备由主管设定的餐前准备
6. Knows andimplements Marriott's 43 Points of Hygiene and Safety Standards
了解并执行万豪集团43项卫生及安全标准
7. Adhere to safetyguidelines at all times and report any unsafe work conditions and practices
随时遵守安全准则,对于任何潜在危险请立即通知相关部门。
8. Great firstimpression of clean uniform, grooming and an overall positive attitudedisplayed is necessary during duty
在工作中，必须保持干净整洁的制服，仪容仪表，积极的态度，这些会给人留下良好的第一印象
9. Follow and enforceuniform standards, including nametag, basic card, calibrated thermometer andgreen hygiene essential card
遵循和执行统一的制服标准,包括员工名牌,员工卡,校对温度计和必不可少的健康证。
10. Be able to work andassist in other areas of the culinary department when needed and take part incross training when required
在必要的时候，能执行和协助其他厨房部门区域的工作,并当要求的时候 参加交叉培训。
11. Handle equipmentproperly and inform your supervisor on maintenance issue, break down andmaintenance requests
妥当处理设备, 在维修问题上告知您的上司,包括请求报废和维修。
12. Take temperaturechecks and record as assigned by supervisor; record and report any unsafetemperatures found
按照上司指示进行体温的检查并记录，要发现记录和报告中的任何不安全的温度。
13. Report to yourimmediate supervisor immediately if late for work or sick (report back withdoctor’s certificate when resuming duty)
对于迟到或生病等情况要及时报告你的直属上司, (在恢复健康上班时需递交医生证明)
14. No personal phonecalls while on duty are allowed
上班时间不允许随意接听私人电话。
15. Ensures the Hoteldelivers to guests: “Simply Fresh Chef-crafted Food”
确保酒店为客人提供“厨师制作的简单精美的食物”
16. Check all food infridges at the beginning and end of every shift; assist trainees and stationattendants in their areas and correct and train them if necessary
在交班时，检查所有冰箱内的食物，协助实习生和厨房员工完成工作并纠正和给于他们必要的培训
17. Preserve andenforce preserving of energy by switching off all equipment after work or ifnot needed
在工作结束后或不需要时关掉所有设备，以节约能源。
18. At end of serviceperiods, have sections cleaned and ready for following service periods
在服务时间结束时进行部门打扫，并为接下来的服务做准备。
19. Follow the postedschedule and report at workstation on time
遵循岗位时刻表并及时汇报工作情况。
20. Perform all otherreasonable tasks as requested by management
执行所有管理层指定分配的任务
