Main Responsibilities 主要责任
1. Responsible for assigning daily employee work loads.
负责安排员工的日常工作。

2. Pick up and deliver all items needed for any banquet function, buffet or other.
领取在宴会、自助餐及其它活动中所需的物品，并送往所在地点。

3. Oversee overnight cleanliness of all Kitchens.
查看前一天厨师的卫生情况。

4. Set up and breakdown all buffet counters at assigned time.
在指定的时间，摆放和拆除所有的布菲台。

5. Responsible for the cleanliness of china, glassware, flatware and hollowware.
负责所有餐具的清洁、卫生。

6. Maintain and updates employee files and monitors attendance of staff.
监督员工考勤，保存员工档案，并将员工的表现记录在案。

7. Log operational incidents and concerns in the appropriate logbook.
在记事本上记录工作情况。

8. Report all equipment malfunctions to the Engineering Department and Chief Steward.
向工程部及经理汇报所有设备出现的问题。

9. Ensure proper maintenance of all dishwashing machines and Kitchen equipment.
确保正确保养洗碗机及其它厨房设备。

10. Follow sanitary procedures that have been established by the management.
按照工作程序来操作。

11. Alert in energy and chemicals saving.
注意节约。