?Ensure the highest food quality at all times.
在任何時候，確保最高質量的食物
?Adhere to Hotel standards of food quality, preparation, recipes, and presentation.
堅持酒店關于食品質量、食物準備、食譜和出品的標準
?Ensure proper staffing and adequate supplies for canteen kitchen.
確保員工食堂有適當的人員編制以及足夠的食物供應
?Prepare proper menu selection with respect to menu rotation, providing appropriate healthy and nutritious food choice with respect to local culture diversity of staff needs from cosmopolitan background.?
準備適當的菜單選擇以備輪流使用，根據當地文化，以及來自不同國家和地區背景的員工需求來提供適當的健康的營養的食物選擇
?Co-ordinate operation of staff canteen kitchen through Executive Chef and Executive Sous Chef.
在行政總廚和行政副總廚的指導下協調統籌員工餐廳廚房的營業
?Co-ordinate with Director of PS for all administrative, staff related issues and other duties not related to food preparation and hygiene.
與人力資源總監協調管理所有后勤工作，與員工相關的問題，除了食品準備和食品衛生以外地工作。
?Oversee the seasonings, portions, and appearance of food service in the operation.
監督管理在運營過程中的調味料、食物的分量及服務過程中的食物裝盤與操作
?Store unused food properly to minimize waste and maximize quality.
適當儲存備用食物以最小化防止浪費，而最大程度提高食品品質
?Ensure all food receiving meet hygiene regulation and specifications. Ensure proper control processes are followed in relation to physical, chemical or pest contamination, temperature control, quantity and quality control of received goods
確保所有的收到的食品都滿足衛生標準和規范。通過物理的、化學的以及蟲害、溫度控制、收貨數量和質量來控制并確保符合要求的食品衛生
?Ensure proper stock rotation system and timely reordering of goods.
確保適當的儲備并及時預定貨物
?Ensure timely food preparation with sufficient food quantity provided for each meal period.
確保每頓用餐期間，及時的食物準備以及充足的食物量
?Assist in budgetary and payroll expense control as required.
如有需要，協助預算以及工資支出和費用控制
?Work closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
跟廚師保持緊密的合作關系，以確保正確的食物準備，保證食物傳遞的及時性以及食品的高質量
?Ensure food is served at correct temperature at all times.
確保食品供應在任何時候都有適當的溫度
?Assure proper safety, hygiene, and sanitation practices are followed
確保遵循適當的安全、清潔和衛生習慣
?Assist Executive Sous Chef in checking and ordering fresh products and dry storage items required by kitchen.
協助行政副總廚檢查并訂購廚房要求的新鮮產品和干貨儲備
?Make sure that all machines, furniture (fridges, benches etc.) equipment and utensils are clean and in proper working condition at all times.
確保所有的器械、家具（冰箱、長凳等）設備以及炊具在任何時候都保持在清潔和適當的工作狀態
?Attend department related meetings when required.
若需要，參與部門相關的會議
?Responsible for the duty roster, staff leaves and attendance record of is outlet.
負責所管轄范圍內員工的排班，假期以及出勤記錄
?Encourage increased communication between kitchen production internal customers and other departments.
鼓勵廚房內部員工與其他部門的多交流溝通
?Ensure readiness and makes priorities in case of last minute changes.
確保工作準備就緒并使其優先，以免最后一分鐘更改
?Ensure adequate training is provided to canteen kitchen staff, communicate any training needs in timely manner to supervisor/manager, support Executive Chef and Executive Sous Chef in conduction department related training whenever required.
確保員工餐廳廚房員工能有足夠的培訓，同時及時告知主管或經理任何培訓需要，在任何時候如有需要，積極配合行政總廚和行政副總廚部門相關培訓
?Work closely with canteen supervisor and Chief Stewarding ensuring appropriate cleaning and sanitation practices are in place in all staff canteen areas.
與餐廳主管和管事部經理密切合作，確保員工餐廳的所有區域的清潔和衛生
?Help employees to achieve optimum quality while minimizing cost. To ensure the food cost is under control?
幫助員工以最低的成本做到最佳品質的食物, 并保證食品的成本在控制范圍之內。
?Adhere to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
遵循并確保所有員工遵循有關健康、衛生和食品安全的所有規定
?Ensure that all potential and real hazards are reported and reduced immediately.?
確保所有潛在的以及已存在的災害能夠及時匯報并減輕
?Fully understand the hotel’s fire, emergency, and bomb procedures.
完全理解酒店應對火警、緊急事件以及爆炸事件的程序
?Assure proper safety, hygiene, and sanitation practices are followed.
確保遵循適當的安全、衛生和消毒的操作程序
?Ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
確保操作練習緊急事件應對程序，并為了確保客人和員工的人身以及財產安全而強制性實施
?Ensure that employees work in a safe manner that does not harm or injure self or others.
確保員工以一種不會傷害自己或他人的安全的方式工作
?Anticipate possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
預計可能發生的危險情況，并糾正此情況或者采取行動以避免該情況的發生
?Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct are maintained by all employees in the department.
檢查確保各部門所有員工都遵循最高標準的個人衛生、儀容儀表、制服穿著以及行為準則
?Manage all food production staff, and co-ordinates outsource steward function.
負責管理員工餐廳所有有關食物生產的員工，同時協調管理外包管事人員的工作
?Utilize leadership skills and motivation to maximize employee productivity and satisfaction.
運用領導技能和激勵方法，最大程度提高員工生產力和員工滿意度
