Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions.Assists the Sous Chef/ Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen.Prepares and cooks food in all areas of the kitchen as and when directed.
根據工作標準、備料單、照片及上級的指示準備食物，協助廚師長/副廚師長培訓員工。參與提高食品質量，保證廚房運作的順利進行。當接到指示時廚房的所有區域都要進入工作狀態。
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1.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
為客人和員工高效率的提供食物，做到物美價廉，要按照標準食譜制作并且要符合食品衛生。
2.Hands on supervision of work operations.
監督廚房的正常運作。
3.Assist the Sous Chef/Junior Sous Chefin the day-to-day operation of the kitchen and to help maintain a highStandard of food preparation and presentation.
協助廚師長/副廚師長管理廚房的正常運作，保證食品的高質量。
4.Support the Sous Chef/Junior Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在廚房運作方面支持廚師長/副廚師長工作，保證提供高效率的服務。
5.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and? Restaurants.
計劃和準備執行高質量的食品和擺設在指定的餐廳。
6.Seamless working with Recipes, Standards and Plating Guides.
嚴格按照菜譜、標準和擺盤標準。
7.Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.
繼續保持清潔和衛生依照安全和可靠的程序制定的衛生標準。
8.Maintenance of all HACCP aspects within the hotel operation.
在酒店運營之中保持HACCP各方面要求。
9.Correct usage of all equipment, tools and machines.
正確操作所有的設備、器具和機器。
10.Can be asked to work for off site events.
可以被要求進行外賣工作。
11.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在廚房以外的地點完成工作。
12.Can be utilised during inventories.
可以被要求進行盤存工作。
13.All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應知道關于住宿率,宴會,預測計劃和收益。
14.Preperation of menus as per request, in timely fashion.
及時的按要求準備菜單。
15.Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.
與管事部緊密的工作關系確保高質量的清潔和最低程度的破損。
16.Every guest request must be responded to complete satisfaction.
對于每位客人的要求要作出回應使客人滿意。
17.Willingness to learn and adapt to changes.
積極的學習和適當的改變。
18.Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
時刻保持對于同事和主管等一個專業和積極的態度，依據酒店的規則和員工手冊的要求行為舉止，確保部門的良好運營。
19.Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節特供菜單。時刻保持預先設置菜單的標準，份量和成本。
20.Monitor food quality and quantity to ensure the most economical usage of ingredients.
監控食品的質量和數量是確保最大限度的節約原材料。
21.Check the quality of food prepared by team member to the required standard and make necessary adjustments.
檢查員工準備的食品質量按需求標準和做出必要的調整。
22.Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
監控整個食品操作并確保食品按時和正確地操作。
23.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。
24.The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
如有必要，該部門有權更改或補充該職位描述。
25.Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的職責和被指派的職責。
