? Ensure compliance with all local (Health Department) regulations.
確保遵守當地政府（衛生部門）的規定。
? Set up working station properly and on time before each service period.?
每次營業前，妥善地設置好制作臺。
? Pay attention to the quality, presentation and flavour.?
注重食品的質量，擺盤呈現方式及味道。
? Make sure that food is tasty, tempting presentation, fresh and safe.?
確保食品新鮮美味，可口誘人，衛生安全。
? Make sure all food is prepared by recipes.
確保所有食品嚴格按照配方制作。
? Cold food for straight consumption is handled with gloves at all times.?
取用直接食用的冷凍食品時必須戴手套。
? Implement proper food preparation procedures and storage standards.
履行正確的備菜程序與貯藏標準。
? Follow the principle of food use-First in first out.
遵循先進先出的食品使用原則。
? Maintain purchasing, receiving and food storage standards.
維持采購，收貨及食品貯藏標準。
? Apply for proper materials according to needs and instructions.?
根據需要和指示，做好適當的物料申請。
? All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.?
所有食品必須用保鮮膜（或大小適當的蓋子）封好保存，由制作者或最初使用者制作標簽、標明日期。
? Support the Food and Beverage department's procedures for waste control.
支持餐飲部的各項程序對浪費的控制。
? Conduct reasonable control of raw materials.
進行合理的原料控制。
? Follow proper handling and right temperature of all food products.
遵循食品的適當處理及正確的保存溫度。
? Take temperature checks as required and keep record on the company standards sheets.?
按要求檢查溫度并做好相關記錄。
? Ensure that Hygiene documents are filed in correctly and updated as necessary.
確保正確分類保存衛生方面的文件，并作必要的更新。
? Use the cutting board correctly according to HACCP instructions at all times.
根據HACCP的指示，正確使用砧板。
? Implement and follow HACCP system and correct Hygiene and Safety Standards.
實施及遵照HACCP系統執行正確的衛生和安全標準。
? Ensure all employees follow all job safety regulations and all hazards are reported to the Security and Engineering.
確保所有的員工遵循工作安全規則，所有的危險都要報告給保安部及工程部。
? Effectively report, investigate and follow up on employee accidents.?
有效的報告、調查及跟進員工事故。
? Ensure that employees' uniforms are clean and tidy, especially in public areas and guest services.
確保員工的制服干凈整潔，特別是在公共區域及對客服務時。
? Hold periodically class room style training for new employees in order to increase professional knowledge skills.
定期對新進員工進行課堂式培訓，幫助其增加相關職業知識技能。
? Maintain a daily emphasis on food cost control and train employees to enhance their awareness.
堅持每天強調食品成本控制，并培訓員工增強該方面意識。
? Check the refrigerator food before each shift and replace the container in time if necessary.
每次交班前需檢查冰箱食物，如有需要，及時更換盛器。
? Implement and follow the daily departmental training program.
執行并遵循每日部門培訓計劃。
? Participate in the training of employees according to the menu, including ingredients, preparation methods and unique tastes.
按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味。
? Regularly develop employee activity plan to promote teamwork.
定期制定員工活動計劃以促進團隊合作。
? Proper handling, maintaining and cleaning of equipment.?
正確合理使用設備，及時維修保養。
? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客戶，團體，公司代表，銷售商及當地教育體制的需要。參與銷售菜單，貴賓菜單及任何宴會的需求。
? Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work.?
按要求，參加崗位交叉培訓，需要時能調至其他部門協助工作。
? Train, coach, and counsel employees in order to reach a satisfactory level of productivity.
培訓，指導并給員工提出一定的建議以達到令人滿意的生產水平。
? Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.?
與有關部門合作，旨在快速地找到令顧客滿意的解決方案。?
? Actively promote cross-sectoral cooperation through frank communication.
通過坦誠的溝通，積極推動跨部門的合作。
? Respond to guest questions in a correct and appropriate manner within 24 hours.
以正確且適當的方式24小時內回應客人的疑問。?
? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.
實行每月自我檢查，確保廚房符合朗廷品牌標準。?
? Attend all meetings as required.?
根據需要，參加所有的會議。
? Perform any duties assigned by the Management.?
執行任何管理層委托的工作。
