1、In the management of the day to day operation of the Food Production and Stewarding sections.管理食品生产和管事部的日常工作。
2、Controls and analyzes, on an on-going basis, the level of the following:对以下各项的水平进行持续性的控制和分析：
o Issuing of food食物发放
o Quality and presentation of food and beverage products.食品的质量和外观
o Condition and cleanliness of facilities and equipment.设施和设备的条件和清洁
o Guest satisfaction客人满意度
3、 Directs and controls all subordinate staff to ensure that all day-to-day operational matters are handled on time and guest’s expectations are met.领导和控制下属员工保证日常事务准时处理和保证达到客人的期望。
4、To liaise with the DOFB& GM on special guest requirements, outlet decorations and new recipe formulas for ongoing improvement.将客人的特别要求报告给餐饮总监和总经理，并制定针对性的菜单来满足客人的需求。
5、To be responsible for your designated work area mis-en-place (preparation) of hot sauce, vegetables, appetizer and soups and including seafood Noodles, meat, poultry, vegetarian, dairy requirements, garnishes, and decoration and any decorative work.监督并作好开餐前的一切准备。
6、To check refrigerators and storeroom areas for sufficient food item quantities for quality and freshness.检查冰箱和仓库内所有食品的数量，质量及新鲜度。
7、Check club kitchen work area for all small utensils and equipment ready for service.检查厨房工作区域内所厨具及设备。
8、Check kitchen work area for all garnishes.检查菜品所需的装饰。
9、To follow trends in bakery and pastry techniques through trade publications.报告各种设备的故障并跟进维修。
10、Prepare mis-en-place (preparation) and recipe and work methods as instructed by DOFB.按照集团出品标准及高效的出品，菜品的准备及出品应按餐饮总监的标准。
11、To follow plated service and dish presentation as instruct by Sous-chefs and as per hot kitchen photos dish descriptions.按照制定的厨房标准菜点图及菜点制作标准做好食品烹饪 。
12、Order all food items and general store items to ensure efficient running of the department.确保申领足够的原料，以确保本部门的日常运作式高效率正常的。
13、To supervise cleaning of pastry and bakery equipment and refrigerators to ensure continuing required levels of hygiene and safety as set by local health and sanitation law.监督本部门的环境及设备的卫生，确保本部门的卫生状况符合当地食品卫生监督部门的标准。
14、Maintains an efficient administration within the point kitchen preparing and submitting operational reports on time.在本厨房保持有效的管理按时准备和提交营运报告
15、Control of inventory and maximization of yield.盘点控制和效益最大化。
16、Check all storeroom requisitions for correct quantities and quality.按订单的要求检查所有库房内食品原料的质量和数量。
17、To be responsible for respecting proper use of small and large equipment according to normal function.按设备安全操作程序操作设备。
18、To report any malfunction of equipment to immediate supervisors.及时向上级汇报有故障的设备。
19、Prepares daily Market and Grocery List, issues maintenance and follow-up.准备每日市场采购单和食品单并跟进
20、Ensures that the point kitchen associates are selected, trained, evaluated and rewarded in compliance with the hotel’s Associates Management System.确保本厨房员工在酒店员工管理体系下培训、评估和奖励。
21、Takes personal interest in coaching, counseling, imparting discipline and developing subordinate associates.对个人进行兴趣辅导，咨询服务，给予训练和发展下属员工.
22、To train and guide staff showing leadership and authority, hold regular communication meeting and pass on all relevant information.在培训和指导上表现出领导和权威，召开定期的会议，传达与本部门有关的信息。
23、To behave at all times in a manner which projects a good company image to staff and guests alike, and ensure a safe hygienic working environment.举止文明，给同事及客人以良好的公司形象，保持一个安全卫生的工作环境。
24、Is polite and professional in any situation where the image or reputation of the hotel is represented作为酒店名誉与形象的代表，在任何环境下时刻保持礼貌、专业的个人素质.
25、Is fully conversant with all health, safety, fire and emergency procedures.全面熟悉健康、安全、火警和紧急事务的处理程序。
26、Ensure that all activities are carried out honestly, ethically, and within the parameters of local Law.确保自己行为活动的诚实性，遵守当地的法律和维护社会道德行为.
27、Conducts frequent front and back of house checks ensuring mise-en-place, service procedures, standards of cleanliness and hygiene, repair and maintenance, employee grooming and manning levels are in order and takes appropriate action where necessary.彻底并反复检查以确保运营的准备工作，服务程序，卫生情况，设备的维修及保养，员工形象及礼貌等就绪无误，若有缺失则立即采取行动.
28、Performs additional duties as directed by supervisors.完成上级领导安排的其它工作。