• Understand the （local） food concept and directions of the assigned outlet kitchen.
了解所在厨房的（当地的）食品概念和指示。
• Assist in the preparation and service of all food items for a la carte and / or buffet menus according to hotel recipes and standards.
根据酒店的食谱和标准，协助准备和服务所有食品零点和/或自助。
• Ensure the highest standards and consistent quality in the daily preparation.
在每天备餐时确保最高标准和始终如一的质量。
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
确保所有工作区域、器具和设备的清洁和维护。
• Follow proper handling and right temperature of all food products.
遵守所有食品的正确处理和正确的温度。
• Demonstrate proper and safe usage of all kitchen equipment.
确保所有厨房设备的正确的安全的使用。
• Have full knowledge of all dishes on the menu, signature dishes and seasonal promotions.
充分了解菜单上的所有菜肴、招牌菜和季节性促销活动。
• Follow kitchen policies, procedures and service standards.
遵循厨房政策、程序和服务标准。
• Follow all safety and sanitation policies when handling food and beverage.
处理食品和饮料时，遵守所有安全卫生政策。
• Perform the tasks requested in a timely manner.
按时完成所分配的工作。
• Contribute to the kitchen revenue through effective food cost control.
通过有效的食品成本控制，为厨房收益做出贡献。
• Be entirely flexible, able to rotate within the different sub departments/sections of the Kitchen.
完全灵活，能够在厨房的不同子部门/岗位内轮岗。
• Be present at daily pre-shift briefings on occupancy, preparation, service and menu.
参见每天班前例会了解入住率、准备事宜、服务和菜单。
• Actively share ideas and suggestions, opinions in the daily briefings.
在每日例会中积极分享意见和建议。
• Inform the Sous Chef/Chef de Partie of any maintenance issues.
向副厨师长/厨房主管汇报需要维修的问题。
• Be flexible and able to work in different roles and rotate with other departments.
能够在需要时完全灵活地在酒店各个部门的各个岗位上工作。
• Complete other tasks that assigned by Management.
完成管理人员安排的其他工作。