Major Functions责任概要 : l  Tocomplete the assigned culinary task in a safe and professional manner.  Responsible for the daily production of highquality food for a given station or outlet. 安全并专业的完成指派的工作, 保证日常出品的质量。 l  Maintainsanitation standards to optimum conditions. Utilize at all times Marriottrecipes, use records and production charts. 坚持卫生标准并遵守万豪集团标准(包括配方等)。 MAJORRESPONSIBILITIES主要职责: 1.     Follow the posted schedule and report at workstation on time. 按照张贴的排班工作并准时到岗工作 2.     Follow set up and break down procedure that was set by the kitchenmanagement. 根据厨房管理要求进行摆台 3.     Maintains good quality and presentations by follow the use record andrecipes. 根据配方保证食品质量和摆盘 4.     Follow safety and energy conservation procedure. 遵守安全和节能程序 5.     Report any hazard condition to supervisor or manager. 向主管或经理报告任何问题状况 6.     Follow food protection techniques, to include keep hot food at 60 C,cold food at 4 C or below, cover, dating and rotation. 遵循食品安全要求， 包括热食保持在60度以上， 冷食保持在4度以下， 盖好并 贴上标签 7.     Assists attendant to complete the assigned tasks. 员工要按时完成所指派的工作 8.     To be able to operate kitchen equipment and tools. 合理使用厨房设备和工具 9.     Perform any reasonable request made of management which is not lifethreatening or against the law 根据管理需要, 在保证人身安全和合法的前提下可适当做修改 Specific Duties工作任务: 1.     Maintain food quality and service in accordance with standardizedcompany recipes and procedures. 依照酒店的标准和程序，保持高质量的食品和优质的服务。 2.     Keep the Executive Chef informed of all pertinent information regardingthe preparation kitchen, through the Sous Chef or Chef de Partie. 通过厨师长或厨师领班向总厨汇报相关厨房工作。 3.     Keep all production charts properly filled out and use all charts asper SOP. 根据运作标准，确保所有相关记录表格都填写无误。 4.     Conduct daily taste panel with the first cook 每天第一件事就是组织试菜。 5.     Attend all associate Meeting, and come up with suggestion for solvingproblems 出席所有的员工会议，并为解决问题提出建议。 6.     Strictly practices and enforces the “clean as you go” policy. 严格遵守并执行“及时清理”政策。