1、根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。
Uses fresh products wheneverpossible to ensure guests are always offered a variety of food items.
2、利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
Ensures food surpluses andleftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
Cooks and ensures foods areprepared according to the menus and a recipe, ensuring the quality of foodmeets the Hyatt International standards.
3、烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
Strictly adheres to foodapportionment policy to effectively control costs.
4、严格执行食品分摊政策以便能有效的控制成本。
Takes interest in learning andpreparing new products as directed by the Outlet Chef de Cuisine.
5、在厨师长的指导下，乐于学习及制作新的菜肴。
Serves fresh food to guestswhich is prepared a la minute, is consistent in quality, and reflects the styleof the outlet concept.
6、确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
Supervises cooking and otherkitchen personnel and coordinates their assignments to ensure economical andtimely food production.
Observes methods of foodpreparation and cooking, sizes of portions, and garnishing of foods to ensurefood is prepared in prescribed manner.
7、观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
Tests cooked food beforeplate-up and service.
8、在食物装盘及服务前，对食物进行检查。
Ensuresthe cleanliness of all kitchen equipment.
9、确保所有的厨房设备干净整洁。
Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
10、确保所有的厨师在操作中使用正确的工具。
Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
11、确保所有的厨师正确、安全地操作食品加工机器。
Ensures the cleanliness of thework areas at all time.
12、确保工作场所始终干净整洁。
No slacking off, or you'll be deemedincompetent for the job.
13、不可以消极怠工 否则会被认为不能胜任这项工作
