Responsiblefor supervising the activities of the Demi Chef and Commis Chef in theperformance of their jobs, during the shift. 在工作期间负责管理厨师副主管和厨师的工作。 Responsiblefor following consistently the quality standard of food preparation andpresentation established for the outlets and banquet. 负责其部门的食品质量，自助餐摆设和宴会部的食品预备和摆设。 Responsiblefor proper utilization of energy, fuel, water, gas and other supplies inrelation to operation. 负责控制能量消耗，特别是燃料，水，燃气和其他与厨房操作相关的供应品。 Responsiblefor following cleaning schedule to maintain sanitation and hygiene in his/hersection. 负责厨房的设备和卫生清洁达到高水准。 Responsiblefor ensuring sufficient man power to suit volume of business during the shift. 负责保证上班时有充足的人力。 Responsiblefor ensuring availability of fresh food supplies and other operating suppliesto operate his/her section in the kitchen, during a shift. 确保在轮班时，厨房在运作过程中有足够的新鲜食品和供应品。 Responsiblefor proper handling, maintenance and working condition of all equipment inhis/her section. 负责本部门所有厨房设备的正确操作，维护且有良好的工作状况。 Performsother related duties & special assignments as required by immediatesuperior. 执行相关的职责和上级下达的工作和任务。 Attendsall scheduled meetings, briefings and training sessions required of theposition. 参加每日简单会议和有关工作培训。 Tobe aware of functions, new promotions or any other relevant information andinform the kitchen team as required. 了解工作职责，新的促销及相关信息，并及时传达员工。 Ensuresthat all team are at work on time according to the roster. 根据排班表确保所有员工准时上班。 Maintainspersonal grooming and hygiene of his/her team during a shift. 确保员工仪容仪表整洁及个人清洁卫生。 Checkthat all team have completed their time sheets/cards. 检查所有员工是否按时完成其工作任务。 Accomplishesrequisition for food and operating supplies for his/her section. 完成食品订单和运营耗材的申请单。 Accomplishestransfer forms, spoilage report, etc. 完成转单报表和损坏报告。 Preparesdaily inventory for food supplies for his/her section. 准备好本部门每天的食物供货单。 Storesall perishable food supplies and grocery supplies in appropriate condition. 每日检查易腐坏食物并确保正确的储存。 Checksquality standard of each plate & buffet platter before dispatching from thekitchen. 检查所有从厨房上给客人的食物包括自助餐, 并确保达到质量标准。 Preparesand presentation food items in his section according the standard. 根据本部门所有食品项目的质量标准, 准备和摆放食物。 Controlsspoilage and food waste, keeping it to a minimum level. 控制食物的浪费和保持损坏较低化。 Inspectsall fridges, storage areas and work areas in his section at the start of theshift, during the shift and at the end of shift, to ensure all items are ingood condition. 工作期间应不断的检查本部门所有冰柜，储藏区和工作区域，确保有序的工作环境和所有食物的正确储存。 Preparesmice-en-place according to production forecast at the exact time and ensuresavailability throughout the shift. 根据实际情况及时完成准备工作及准备足够的数量。 InformsSous Chef at the start of the shift for any Out of Stock items. 在开始上班时, 如发现有库存食品短缺应及时通知厨师长。 Knowledgeableof all menus and recipes in his section including the ingredients, method of cookingor preparation, and the presentation of the dishes. 具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴。 Knowledgeableon the basic principles of cooking for both International and local cuisine. 具备国际的和当地的食品烹饪的基本知识。 Maintainscleanliness in work areas and storage areas in his/her section, during theshift assigned. 在工作期间保持厨房工作区域和食物储存区的清洁卫生。 Readsand understands standard recipe cards. 能够阅读和理解标准食谱。 Interacts withindividuals outside the hotel including, but not limited to, clients,suppliers, government officials, competitors & other members of the localcommunity. 同客户，供应商，政府官员，竞争者和其它社团成员(但不仅于此)保持良好沟通。 Attends to specific guests’needs and requirements of guests in the outlets and banquet functions. 留意客人的特殊要求和需要。 Motivatesthe kitchen team assigned in his/her sections during the shift. 调动本部门员工工作积积性。 Recommendsdisciplinary action and commendation to the Sous Chef for deserving employees. 向厨师长推荐遵守纪律和应得奖励的员工。 Maintainsdiscipline amongst the Kitchen team in his/her section in the shift assigned. 确保工作期间所辖员工遵守纪律，服从指挥。