1. To?ensure?the?good?co-ordinate?of?orders.
確保所有訂單食品質量的一致性
2.To?monitor?the?quality?and?quantity?of?all?food?items?being?served.
檢查所供應之食品的質量和數量
3.To?monitor?correct?quality?and?quantity?of?all?foods?received?for?kitchen.
檢查廚房已接收食品數量和質量
4. To?ensure?that?no?reusable?foods?are?not?wasted.
保證未變質的食物不被浪費
5.To?have?a?complete?understanding?and?to?follow?up?on?hotel?policies?relating?tofire,hygiene,health?and?safety.
正確理解對酒店的防火措施，衛生管理，健康安全方面的政策并致力去推進
6. To?attend?department?supervisor?briefings.
出席部門例會
7.To?ensure?the?attractiveness?and?maintain?quality?standards?as?the?relate?sanitation?and?cleanliness.
確保并維持質量標準，如衛生及清潔標準
8. To?keep?aware?of?all?items?of?interest.
了解所有工作項目
9.To?develop?and?complement?training?programs?and?conduct?training?sessions.
完善培訓計劃，開展培訓課程
10.To?complement?and?maintain?quality?standards?as?they?relate?to?sanitation?and?cleanliness.
完善和維持與衛生清潔有關的質量標準
11. To?ensure?the?detergents?are?rightly?used.
保證清潔劑的正確使用
12.To?check?all?employees?regularly?for?cleanliness?appearance?and?awareness?of?pride?in?their?personnel?hygiene?and?in?their?uniforms.
按時檢查員工外表清潔，個人衛生和制服
13. To?ensure?the?good?co-ordinate?of?orders.
保證與上級有良好的溝通
14. Helps?wherever?required?as?per?Staff.
在員工需要時提供幫助
15.Able?to?work?with?and?to?consume?all?products?and?ingredients.
能夠合理消耗所有產品和配料。
16. Can?convert?recipes?and?follow?them?through.
能夠設計菜譜并按照菜譜操作。
