1.Prepares food for guests and enthusiasts efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生 。
2.Hands on supervision of work operations.
监督厨房的正常运作。
3.Assist the Asst Chef De Cuisine in the day-to-day operation of the kitchen and to help maintain a high Standard of food preparation and presentation.
协助副主厨管理厨房的正常运作，保证食品的高质量 。
4.Support the Asst Chef De Cuisine in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长/副厨师长工作，保证提供高效率的服务。
5.Planning, Preparation and Implementation of High Quality Food& Drink Products and Set-ups in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
6.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
7.Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.
继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。
8.Maintenance of all HACCP aspects within the hotel operation.
在酒店运营之中保持HACCP各方面要求。
9.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
10.Can be asked to work for offsite events.
可以被要求进行外卖工作。
11.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
12.Can be utilized during inventories.
可以被要求进行盘存工作。
13.All enthusiasts have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。
14.Preparation of Foods as per request, in timely fashion.
及时的按要求准备菜品。
15.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
16.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
17.Willingness to learn and adapt to changes.
积极的学习和适当的改变。
18.Maintain at all times a professional and positive attitude towards his enthusiasts, and supervisors alike, and behave in accordance to the established hotel rules and enthusiasts handbook for him and enthusiasts under his supervision. To ensure smooth operation of the department.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行 为举止，确保部门的良好运营。
19.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。
20.Monitor food quality and quantity to ensure the most economical usage of ingredients.
监控食品的质量和数量是确保最大限度的节约原材料。
21.Check the quality of food prepared by enthusiasts to the required standard and make necessary adjustments.
检查员工准备的食品质量按需求标准和做出必要的调整。
22.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
监控整个食品操作并确保食品按时和正确地操作。
23.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
