1.Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。

2.Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。

3.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 。

4. Establishes and maintains effective employee working relationships与员工建立并保持良好的工作关系 。

5.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。

6. Cleans and re-sets his/her working area清洁并整理工作区域。