1. Supervises Kitchen preparation shift operations in the absence of the sous chef or outlet chef and ensures compliance with all Food & Beverage policies, standards and procedures.
监督厨房生产运营在副厨师或部门厨师不当班时，确保执行所有相关的餐饮的政策，标准及程序。
2. Assist sous chef and outlet Chef, and Western Executive Sous Chef with kitchen operations as necessary.
协助副主厨,部门主厨,及行政副总厨维持厨房的运营。
3. To supervise and coach the chef de parties / demi chefs and commis.
监督和指导下级主管/领班和厨工.
4. Performs all duties of kitchen colleagues as required.
根据要求履行厨房同事的责任。
5. Recognizes superior quality products, presentations and flavor.
注重确保食品的质量、摆盘及风味达到优良的水准。
6. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
7. Maintains purchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
8. Ensures compliance with all local and national （Health Department） regulations.
确保遵守当地政府及国家（卫生部门）的规定。
9. Supports procedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
10. Calculates accurate theoretical and weighted food costs.
准确计算食品的理论加权成本。
11. Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则
12. Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
13. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
14. Effectively investigates reports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事
15. Actively involved in training the colleagues on the fundamentals of cooking Techniques and excellent plate presentations.
积极参加凯旋同事烹饪技巧和出色的摆盘的培训。
16. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
按照菜谱参与同事的培训，包括配料，备菜及独特的口味。
17. Trains colleagues in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
培训同事安全程序，监督其遵循预防损失政策的能力，以防止意外的发生，控制成本。
18. Enforce The LHI food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
执行朗廷酒店集团对于食物制作及其摆盘的指南,以确保提供给客人品质如一的美食。
19. Trains, coaches, and counsels colleagues in order to reach a satisfactory level of productivity.
培训，指导并给同事提出一定的建议以达到一个另人满意的生产水平。
20. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
以确定认为适当的方式对客人的疑问24小时内做出回应。
21. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“新鲜、简单的厨师精心制作的食物”。
22. Maintain F&B concepts and Mission standards concerning preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
23. Practice “open door” policy at all times.
任何时候都实行“开放”政策
24. Promote positive inter-departmental relations through candid communication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作
25. Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。