1.     Ensures that allfood prepared and served during the shift is in accord with the standard set. 确保所有食物在准备和制作期间符合所定的标准。 2.     Checks dailymise-en-place, cooking, preparation of all food. 检查每日零点的所有食物。 3.     Prepares foodrequisitions, inter kitchen's transfers and checks the quality and quantity offood received from the food store and other sub-departments. 准备食物的申购单及检验货品的质量和数量。 4.     Makes sure that allmachines, furniture, equipment, and utensils are clean and in workingconditions. 确保所有的机器设备及器具的清洁，并能正常工作。 5.     Guides and trainsthe kitchen's personnel as instructed by Sous chef. 协助厨师长指导和培训厨房人员的工作。 6.     Uses standardrecipes and makes sure all staff are using them. 采用标准食谱，并确保所有工作人员正在使用。 7.     Provide a courteousand professional service at all times. 随时提供有礼貌的和专业的服务. 8.     Ensure uniform,nametags, and personal appearance are clean, hygienic, professional and incompliance with company policies and procedures. 确保制服、个人外表干净、卫生、专业，并符合酒店的政策和程序。 9.     Follow company,hotel and department safety and security policies and procedures to ensure aclean, safe, and secure environment. 遵守集团、酒店和部门的安全和安保政策和程序，以确保环境清洁、安全。 10.  Follow propertyspecific procedures for handling emergency situations (e.g., evacuations, medicalemergencies, natural disasters). 遵循酒店特定程序处理紧急情况（如疏散、医疗紧急情况、自然灾害）。