1.Produces and presentsthe dishes for the section in line with the cooking instructions and processesdefined by the hotel and brand. 根据酒店和品牌定义的烹饪方法和加工方式生产并呈现菜肴。
2.May be asked to carryout some food preparation in the dining room in front of guests, depending onevents or how the F&B offer is organized. 可以询问是否需要在客人面前准备食品，这将根据餐饮部的指示。
3.Ensures that dishesare well presented, of a high standard and at the right temperature.
保证食物是完美的，高标准及正确的温度下。
4.Delivers dishes ingood time to suit guests' wishes.
按照客人希望的事件送上菜品。
5.Depending on thehotel, may be asked to receive deliveries, check and store merchandise.
依照酒店规条，可能会被要求接受交货,检查和储存货物。
6.Organizes his/herwork and timing to suit fluctuations in guest numbers and special events.
安排员工的工作时间来配合一些特殊活动。
7.Evolves workingmethods in line with brand philosophy.
工作思想符合品牌理念。
8.Develops team spiritand motivation by creating a good working atmosphere.
发展团队精神和动力,创建一个良好的工作氛围。
9.Organizes andsupervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility. 组织和管理手下的助理厨师及厨师。
10.Informs the team about cost optimization and the reductionof raw material wastage; Tracks implementation.
通知团队关于节省成本和减少原材料的浪费,并跟踪实施。
11.Trains commis chefs, apprentices and interns to a high standard.
训练助理厨师，厨师及实习生到一个高的标准。
12.Attends meetings andbriefings for kitchen staff.
参加厨房的例会及做简报。
13.Have good working relationships with the other hoteldepartments.
建立与酒店其他部门的良好关系。
14.Is actively involved in meeting the department's targets:
积极参加部门会议并达到部门目标：
a)by following thecooking instructions to the letter. 遵照烹饪说明并写下准备过程
b)by avoiding waste andloss of food . 避免浪费和损失食品
c)by respecting theprocedures and internal audits applicable in the hotel 尊重酒店内部审计程序
15.Helps conduct inventories. 帮助进行库存盘点。
