· In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
· Prepares, cooks, serves and stores the following dishes:
进行以下菜肴的制作、烹饪、上餐和存储工作：
· Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
· Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
· Sauces
调味汁
· Produces hot and cold sauces for menu items ensuring consistency
制作菜单上的冷、热调味汁并保证风格一致
· Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
蛋、蔬菜、水果、米饭和谷粉制品
· Poultry and Game dishes禽类和野味
· Meat dishes荤菜
· Meat marinades 腌肉
· Carve meats 分割肉
· Fish and shell fish水产品
· Sauces for fish and shell fish水产品用酱
· Garnishing techniques and methods of service for fish
对鱼进行装饰的技巧和方法
· Pastry, cakes and yeast goods
面点、蛋糕和发酵食品
· petites fours法式小点心
· desserts甜点
· Hot and cold deserts
冷、热甜点
· Decorate, portion and present
装饰、切片和装盘
· Plates and Terrines
肝酱和肉酱
· Prepares pastries for pate en croute
准备法式糕点
· Chinese Regional Dishes
中国地方菜
· Prepares an extensive range of meat, vegetable, chicken and seafood dishes
制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴
· Prepares sauces, condiments, seasonings and flavoring agents
制作调味汁、调味品、调料和调味剂
· Prepares a range of specialty chicken and duck dishes
制作多种特色鸡肉和鸭肉菜
· Prepares a range of specialty seafood dishes
制作多种特色海鲜菜
· Prepares a range of vegetable dishes
制作多种蔬菜菜肴
· Prepares braised meat dishes
制作炖肉菜
· Prepares hot and cold noodle dishes
制作冷、热面条
· Prepares specialty seafood dishes
制作特色海鲜菜
· Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation
使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴
· Prepares braised dishes according to regional style
按照地方风味制作炖菜
· Prepares noodle dishes
制作面条
· Shanghai and East China dishes
上海菜和华东菜
· Prepares specialty menu items using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
· Prepares specialty chicken and duck dishes
制作特色鸡肉和鸭肉菜
· Prepares specialty seafood dishes
制作特色海鲜菜
· Prepares a range of vegetable dishes
制作多种蔬菜菜肴
· Prepares braised dishes according to regional style
按照地方风味制作炖菜
· Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
· Prepares regional appetizers
制作地方口味的开胃菜
· Prepares soups做汤
· Prepares regional curries制作地方口味的咖喱食品
· Prepares regional sauces, dips and dressings制作地方口味的调味汁、调味酱和调味品
· Asian Desserts亚洲甜点
· Produces a range of liquid and solid deserts
制作各种液体和固定甜点
· Produces and presents a range of steamed sweet rice based desserts
制作各种蒸甜米饭和甜点并装盘
· Produces baked desserts
制作烤制甜点
· Produces a range of baked desserts
制作各种烘烤甜点
· Buffet Food 自助餐
· Prepares and presents food for buffets
制作和摆放自助餐
· Prepares and presents desserts for buffets
制作和摆放自助餐甜品
· Stores buffet items
储存自助餐食品
· Communicates politely and display courtesy to guests and internal customers
与客人和内部客户礼貌、友好的交流 。
· Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
指导厨房帮手，包括厨师、厨房服务员和管事的工作。
· Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。
· Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
· Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
· Attends and participates in training sessions as scheduled
按计划参加培训活动 。
· Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
· Cleans and re-sets his/her working area
清洁并整理工作区域。
· Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
· House Rules and Regulation
酒店的规则和规定
· Health and Safety
健康和安全
· Grooming
仪表仪容
· Quality
质量
· Hygiene and Cleanliness
卫生和清洁
