1.\tDirectly responsible to produce the food items.
直接负责所有的食物。
2.\tAssist in developing and maintain the All Day Dinning restaurant’s cuisine concepts and standards for food preparation and presentation.
帮助发展和保持全日餐厅的美食理念、食品准备和展示的标准。
3.\tMaintain food cost by ensuring that proper preparation, inventory, requisition, food stocks and control systems are in place in all food preparations areas. Have all shelves and bins clearly labeled. Organize the section storeroom and refrigerated storage areas systematically with labels and store every item in the same place each time.
通过确保食品的准备工作、盘点、征用单、库存控制好食品开支。控制体系应在所有的食物准备区域是实行。所有的货架，箱子都应清晰的贴上标签。系统的管理货仓与冷藏室，为他们附上标签。每次储存的每样食品应在同一个地方。
4.\tRotate all goods to maintain freshness. To be aware of storage requirements for specific food types – shelf life, temperature etc. Be on the lookout for “dead” stock and take steps to use or sell it.
循环更换所有货品以保持新鲜，注意特别的食品类型的储存要求---保存日期、温度等。留意没有用的库存，设法使用或是出售他们。
5.\tTake physical inventory when required.
需要时应亲自盘点。
6.\tTo closely monitor the requirements in his section. Orders the food items at the right time and in the right quantity for the intended use.
在工作区域内检查必要用品，在适当的时候订购食物，并根据需要确定适当的数量。
7.\tTo enforce the hotels food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
贯彻酒店集团食品准备和展示的指导方针来确保提供给客人的食品的质量。
8.\tSupervises and prepares daily mise en place and assures that all sections are ready for service. During serving time, check every dish that is served to customers.
监督和准备每日的摆设，以确保所有服务区域都已准备就绪，在服务中检查每样提供给客人的每样菜品。
9.\tMaintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the company policies. To conduct daily checks all storage areas and maintain a high level of hygiene in all areas.
保证食物的安全、卫生。所有工作区域内的食物都应该与食物的操作技巧保持一致，包括日期、适当的储存、更换等。遵循酒店的政策保持基本食品德卫生。每日检查储存区域，保持所有区域高度的卫生。
10.\tCommunicates politely and display courtesy to guests and internal customers.
与客人和内部顾客交流时应有礼貌。
11.\tProvides direction to the Kitchen helpers, including Commits, Cooks, Kitchen Attendants and Stewards.
指导厨房的助手、包括厨房副手、厨师、厨房服务员和管事。
12.\tCommunicates to his/her superior any difficulties, guest or internal customer comment and other relevant information.
与他们的上级交流意见，如顾客的评论和其他有关的信息。
13.\tEstablishes and maintains effective employee working relationships.
建立和保持有效的员工工作关系。
14.\tAttends and participates in daily briefings and other meetings as scheduled.
参加每日的晨会和其他会议。
15.\tAttends and participates in training sessions as scheduled.
根据安排参加培训课程。
16.\tPrepares in advance food, beverage, material and equipment needed for the service.
提前准备食物、酒水和其他服务所需的用具。
17.\tCleans and re-sets his/her working area.
清洁及重新安排他们的工作范围。
18.\tImplements the hotel and department regulations, policies and procedures including but not limited to:
执行酒店和部门的规章制度，现仅提供以下几条：