l?? To have a completeunderstanding of and adhere to the company’s policy.
完全理解和完成公司的條例。
l?? To assistcolleagues, in supporting culinary teams, if required, to enhance team spirit,develop credibility, respect, openness and trust.
支持廚房部門時協助同事，同時加強團隊精神，發展信任，尊重與開放。
l?? To activelyparticipate in the training, development the culinary colleagues, according tothe monthly training plan, hygiene reportsand any other highlighted areas for fine tuning/development that would benefitthe team and guests.
積極的支持培訓和培養廚房的員工， 根據每月的培訓計劃，衛生質檢報告，與其他的重要的部分。
l?? Conducts colleagueperformance appraisals to review colleagues’ general performance and discussany areas for fine tuning/development – and highlight areas of strength.
完成并評價員工的工作評估和討論任何的優缺點，同時強調優點。
l?? Maximizemotivation, morale and consistently maintain discipline and discipline relateddocumentation following hotel guidelines and local legislation.
最大化積極性，道德和持續良好的解決問題的能力，解決與酒店文件相關的指導方針和當地的法律。
l?? To reportaccidents and sickness in the logbook and to report any such incidentsimmediately to the Executive Chef, with clear and concise updates if required,and follow up completed.
報告任何事故和疾病在值班日記里并且及時報告所有的事件給總廚，加上簡單有序的更新與完結。
l?? To attend meetingsand briefings as instructed by the Executive Chef, and clearly and conciselydisseminates relevant information to related teams, within pre-determined timeframes.
To conduct regular meetings with the culinarycolleagues to assist, provide support, build morale and enhance credibility.
舉行廚房例會， 與廚房的員工一起去協助，提供支持，建立道德和加強可信性。
l?? To inform and keepthe Executive Chef up to date on challenges and irregularities and recommendcourses of action.
通知并給總廚保持部門的變化，不好的行為和推薦的更新。
l?? To respond tochange positively, in the departmental function as dictated by the industry,company or hotel.
對變化作出積極的反應，在部門相對酒店，公司和整個產業的反應。
l?? Interacts withcolleagues of other departments within areas of responsibility and developssolid working relationships with them.
參與其他部門員工的內部責任并與他們建立可靠的關系。
l?? To have a completeunderstanding of and adhere to the company’s policy on Safety Procedures and Practices Food?hygiene and Safe Food handlingpractices， the culinary standards relating to recipes preparation?methods and plating standardsin your outlets.
有完整的理解和堅持公司的規章制度符合安全條例和執行，食物的質檢與安全操作，廚房的食譜標準，食物質檢與安全， 準備和這些標準在所有的酒店里。
l?? To assist inwriting and updating the relevant section of the Departmental OperationsManual.
幫助書寫與更新在部門運營手冊里的相關信息。
l?? To liaise with theStewarding Manager in order to ensure high standards of cleanliness aremaintained in all areas of the kitchen, such as machinery, small Kitchenequipment, floors and fridges
與管事部經理保持聯系，以確保在廚房的高水平的清潔得以保持，例如工具，小的廚房用品，地面和冰箱。
l?? To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.
確保運營與廚房用具持續保持的很好，又很小的損害。
To ensure that proper work orders arecompleted to repair culinary equipment and solid follow up to ensure maximumoperating equipment.
為了確保適當的工作訂單完成修復烹飪設備和切實的跟進，以確保最佳的操作設備。
l?? To takeresponsibility for the quality of incoming produce, ensuring that all foodmerchandise is in accordance with order sheets, receiving records andpurchasing specifications.
傳入的農產品的質量承擔責任，確保所有食品類商品是按照順序表，記錄和采購規格..
l?? Perform dailystoreroom inspections of all walk-in refrigerators, reach ins, to ensure thatproper rotation of food is adhered to
執行每天在步入式的冰箱的儲藏室檢查，達到插件，以確保食品的堅持是正確的。
l?? To assist theExecutive Chef, communicate and delegate the production schedule for the day,collating quantities to be produced from the forecast and for the next day'soperation, to the team with clear and concise details, and follow up
協助行政總廚，溝通和委托新的一天的工作進度，整理數量的預測，并為第二天的操作，團隊，清晰，簡明的細節，并跟進。
l?? To coordinate withthe Executive Chef, the Executive Assistant Manager and the Director ofCatering any special functions regarding food preparation and presentation,including additional costs and staffing requirements
為配合行政總廚，餐飲任何關于食物的準備和演示的特殊功能，包括額外的費用和人員編制規定的行政助理經理及董事。
l?? To identify andrequest assistance if required, prior to any breakdowns occurring.
如果發生任何故障請求援助和識別，如果需要的話。
l?? To supervise allcolleagues during the set-up, service and breakdown for each meal period-event
監督所有的同事在擺臺，服務和收每餐期事件。
l?? To follow allcontrol and key procedures
要遵循所有的控制和關鍵程序。
l?? To ensure that alloutlet reports, schedules, standard recipes, menus,? ?food presentation photographs andcorrespondence are completed in liaison with the Executive Chef and ExecutiveSous Chefs in an accurate and punctual manner
為了確保所有的媒體報道，日程安排，標準菜譜，菜單，食品介紹照片和信件的準確，準時地完成聯絡的行政總廚及行政副總廚師。
l?? To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
為了確保所有“優質的原料”是準確而有序的，接收和存儲之后按（先進的先出）的順序。
l?? To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes, plating guides, buffet set ups, with an emphasis on maximizing productiontime and minimizing waste, to support the Culinary Team achieve its financialgoals-targets, Food Cost.
為了確保所有“優質的原料”專業的按照食譜，電鍍，自助設置窗口的準備，最大限度地提高生產時間和減少浪費為重點，支持的廚師團隊實現其財務目標的目標，食物成本。
l?? To understand,prepare and post employee work schedules to reflect operating forecasts and tokeep within budgeted figures.
了解，準備和發布員工的工作時間表，以反映經營預測，并保持在預算的數字。
l?? To verify that allscheduled staff is present and signed in.
要確認所有計劃的工作人員，并被簽署了。
l?? Plans andimplements effective food promotions in co-ordination with the Food &Beverage Promotion Calendar 。
規劃和實施有效的食品促銷活動，協調的食品和飲料推廣日歷。
l?? To develop “Chef’sCreations" which meet the needs of the target market and are in line withthe operating concept for the restaurant-hotel.
制定“廚師的創作”，滿足目標市場的需求，并討論經營理念的餐廳酒店。
l?? To communicate anddelegate the production schedule for the day, collating quantities to beproduced from the forecast and for the next day's operation.
這一天的溝通和委托生產進度，整理數量的預測，并為第二天的操作。
l?? The ability to setup control systems, which will assure quality and portion consistency.
設置控制系統，這將保證質量和部分一致性的能力。
l?? To monitor theoutlets operating costs and takes corrective pro-active action where necessaryto reduce expenses.
為了監測網點的經營成本，減少開支在必要時采取糾正積極主動的行動。
l?? Identify Marketneeds and trends in terms of food for both hotel guests and local market and monitors and analyses the menus and products of competitive restaurants.
在食物方面為酒店客人和本地市場，以及顯示器和餐廳的菜單和產品的競爭力進行了分析，確定市場需求和發展趨勢。
l?? Perform otherreasonable job duties as requested by Supervisors, include similar job dutiesas decided by their supervisor, possibly in other departments, however at thesame level.
履行上級安排的其他工作，包括被安排到其他部門協助工作，但職位級別不改變
·??????????Actively forwarding and sharing social?media information of hotel, including WeChat,?Weibo and so on.
積極轉發和分享酒店社交媒體的內容，包括微信微博等。
