工作职责：
1. To work as directed from his or her Chef de Partie and supervisors
认真完成主管交办的工作。
2. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe
确保食品新鲜美味，可口诱人并且配料合理。
3. Wash hands before entering the kitchen or return to work place
进入厨房及回到操作台前先洗手。
4. Follow “Clean as you go” policy and keep work area clean at all times
遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁。
5. Buffet food is delivered on time
按时为客人准备好自助餐食品。
6. That mise en place is fresh, correct size, portioned and according to business
依照客人要求调配、摆放食品，大小适中，新鲜可口。
7. Will learn and execute the 30 point hygiene standards at all times
认真学习并积极贯彻执行卫生标准30条。
8. A la carte food is cooked perfectly right, and in the accurate time
完全按照食谱规定时间及配方制作单点食品，包括按时送递。
9. Proper handling of equipment and report break downs or maintenance requests
正确合理使用设备，及时维修保养，遇有损坏立即报告。
10. Take temperature checks as required and keep record
按要求检查温度并做好相关记录。
11. All food items must be covered with cling film （or proper lid）, dated, labeled and initialed by person who made it or used it first
所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期。12. If sick, report immediately to your supervisor
一旦生病，立即告知主管。
13. Make sure production charts are closely followed and adhered to.
严格按照生产操作流程制作食品。
14. Food for straight consumption is handled with gloves at all times.
取用直接食用之食品时须戴手套操作。
15. Usage of right chopping boards is maintained at all times as per Marriott standards.
按万豪的标准正确使用砧板。
16. Time card must be punched in and out.
出入酒店需拉考勤卡。
17. Set up station properly and on time for each service period
每次上菜前及时清理工作台。
18. Make sure all food is prepared by recipes designated by supervisor.
严格按照配方准备食品。
19. Inform supervisor of any problems or complaints when they arise.
遇有问题或投诉，立即告知主管。
20. Be able to work in another area when needed and take part in cross－training when directed.
按要求参加岗位交叉培训，需要时能调至其他部门协助工作。
21. Reports to supervisor before leaving the working station.
离开工作岗位前须向主管报告。
