Essential Duties and Responsibilities  基本职责与责任  Prepares, cooks, serves and stores the following dishes: 准备、烹调、供应、储存下列菜品： Applies organization skills for mise en place 掌握摆设的技能 uces hot and cold sauces for menu items ensuring consistency 根据菜单配备冷菜和热菜调味料 按照地方的烹调方法和食物陈列方式准备多种蔬菜 Prepares braised dishes according to regional style 根据地方风格准备炖菜 Prepares noodle dishes 准备面条类 Buffet Food 自助餐 Prepares and presents food for buffets 准备自助餐食物  Prepares and presents desserts for buffets 准备自助餐甜品 Stores buffet items 储存自助餐食品 ·         Communicates politely and display courtesy to guests and internal customers 与客人和内部顾客交流时应有礼貌 ·         Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards 指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事 ·         Communicates 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 ·         Establishes and maintains effective employee working relationships 建立和保持有效的员工工作关系 ·         Attends and participates in daily briefings and other meetings as scheduled 参加每日的晨会和其他会议 ·         Attends and participates in training sessions as scheduled 根据安排参加培训课程 ·         Prepares 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 ·         Cleans and re-sets his/her working area 清洁及重新安排他们的工作范围 ·         Implements 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： House Rules and Regulation 房屋的规章制度  Health and Safety 健康与安全 Grooming 着装 Quality 质量  Hygiene and Cleanliness 卫生 ·         Performs related duties and special projects as assigned 履行相关的职责和完成布置的特殊工作