Job Description 岗位职责： 1. Prepare food of consistent  quality following recipe cards.   按照配方准备食品以确保质量。 2. Date all food containers and rotate as per Standard Operating Procedures (SOP).   根据政策与程序所有盛装食品的容器都要标明日期并循环出品。 3. Practice safety standards at all times.   始终执行安全标准。 4. Cook orders as per chit from server.  Handle any special request of guests in a positive manner.   以积极的态度完成根据客人的特殊要求。   5. Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.   提前准备好食品，确保不要准备过多。 6. Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures.   始终执行清洁消毒标准，确保容易变质的食品都储藏于合适温度中。 7. Properly portion all items on your assigned station.   根据指定合理切配食品。 8. Control food waste, loss and  usage per SOP.  Assist in setting up plans and actions to correct any food cost problems.   根据政策与程序对食品的使用及浪费进行控制。协助制定行动计划与解决食品成本问题。 9. Check pars for shift use, determine necessary preparation, freezer pull and lin e set up.  Note any out-of-stock items or possible shortages.  Assist in keeping buffet stocked.   检查每个班次所需库存，对准备工作做出决定，保持冰箱与不绣钢保温发餐台的整洁与干净。标明无库存或快用完的项目。协助确保布菲的库存量。 10. Assist in prep work as required for the nex t shift.   协助准备下一班次所需要的项目。 11. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.   把下一班次不需要用的所有食品放到指定地方储存，易变质食品必须封上保鲜膜并标注日期 12. Each associate is expected to carry out all reasonable requests by management which the associate is capable of performing.   所有员工在能力范围内应完成管理层下达的任务。 Job Requirement岗位要求： 1. Culinary degree or equivalent experience 厨师专业或者同等的工作经验 2. Excellent oral and written communication skills 良好的沟通以及书写能力 3.Collaborate effectively with other hotel employees and managers to ensure teamwork   较好的团队协作能力 4.  Ability to multitask and work well under pressure 可以承担过错以及很好的抗压能力