1.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.
为客人和员工高效率的提供食物，做到物美价廉，要按照标准食谱制作并且要符合食品卫生。
2.Support the Pastry Chef/ Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
在厨房运作方面支持厨师长工作，保证提供高效率的服务。
3.Planning, Preparation and Implementation of High-Quality Food& Beverage Products and Set-up in all Areas and Restaurants.
计划和准备执行高质量的食品和摆设在指定的餐厅。
4.Cooks, prepares and bakes food for guests and team members as per the standard recipes.
根据标准食谱卡、为客人及员工准备和制作食品。
5.Seamless working with Recipes, Standards and Plating Guides.
严格按照菜谱、标准和摆盘标准。
6.Maintenance of all BSA aspects within the hotel operation.
在酒店运营之中保持BSA各方面要求。
7.Correct usage of all equipment, tools and machines.
正确操作所有的设备、器具和机器。
8.Can be asked to work for off-site events.
可以被要求进行外卖工作。
9.Can be asked to complete tasks and jobs outside the kitchen areas.
可以被要求在厨房以外的地点完成工作。
10.Can be unlisted during inventories.
可以被要求进行盘存工作。
11.All team members have to be knowledgeable about occupancy, events, forecast and achievements.
所有员工都应知道关于住宿率，宴会，预测计划和收益。
12.Preparation of menus as per request, in timely fashion.
及时的按要求准备菜单。
13.Every guest request must be responded to complete satisfaction.
对于每位客人的要求要作出回应使客人满意。
14.Willingness to learn and adapt to changes.
积极的学习和适当的改变。
15.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.
时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。
16.Attend and actively participate in all training sessions.
参加并积极地参与所有的培训。
17.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
