To have a complete understanding of, and adhere to the company’s policy relating to the Ritz Carlton Gold Standard.
·須完全理解并遵守公司有關麗思卡爾頓酒店黃金標準的政策。
·To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
·協助并支持廚房團隊，以增強團隊的合作精神，和培養團隊誠信，尊重，開放和信任的團隊精神。
·To report accidents and sickness immediately to the Chef De Cuisine, with clear and concise details as required.
·要清晰，簡明地向廚師長報告事故和疾病的細節。
·To identify and request assistance prior to any breakdowns.
·遇到任何故障之前，要確定并請求協助
·Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required.
·出席由廚師長主持的會議和簡報會，如果需要的話，要清楚，簡要地向團隊傳遞相關信息。
·To relay any breakdown related information to the Chef de Cuisine immediately, to enable root cause identification and eradicate re occurrences.
·應立即將事故的相關信息匯報給廚師長，找出事故原因和防止事故再發生。
·To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
·要積極應對變化，在行業，公司或酒店帶來的變化下讓部門的正常運作。
·To be an ambassador of Lateral service for the team.
·要成為團隊橫向服務的領頭人。
·To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
·須完全理解并遵守公司有關安全規程和實踐的政策。
·To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
·須完全理解并遵守公司有關食品衛生和食品安全操作規范的政策。
·To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
·須完全清楚所在廚房菜品的配方，制作方法和出菜標準。
·To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
·協助管事部經理，以確保廚房各個領域高標準的清潔度，如機械，小型廚房設備，地板和冰箱
·To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
·要確保廚房運營及廚房設備的保養有一個良好的標準與最低破損。
·To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
·要確保廚房任何操作設備的故障，須立即報告廚師長，并且讓工程部維修。
·To expedite orders on the line, if required.
·如果有需要，須在工作崗位讀單，和出菜
·To follow all control and key procedures.
·要遵循所有的控制程序和關鍵要點。
·To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
·要確保采購所有“優質的原料”，收貨和“先進先出”的存儲標準。
·To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
·確保所有“優質的原料''根據專業配方，制作方法，去準備，同時以提高生產時間和減少浪費為重點，支持的廚師團隊實現其營業目標，控制食物成本。
·To assist in the development of a safe and clean working environment.
協助創造一種安全、清潔的工作環境
·To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
·對接收的食品質量要承擔責任，確保所有食品類商品是按照順序表和采購規格來收貨。
·To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
如果需要,協助收貨員對貨物質量審核檢收。
·To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
進行冰箱日常檢查，是否運轉正常，并確保當天的食品能夠有合理的輪轉。
·To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
需根據酒店-餐廳的經營風格，同時滿足目標市場的需求的條件下，提高廚師的創作精神，并協助提高個人的烹飪風格。
