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1. 按照規(guī)范和包裝指導(dǎo)說明計(jì)劃，準(zhǔn)備并切分，訂購和存儲(chǔ)食材。 2. 保持工作區(qū)和設(shè)備的整潔和衛(wèi)生。 3. 協(xié)助上級領(lǐng)導(dǎo)完成分配的烹調(diào)工作。 4. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。

1.Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures. 為客人和員工高效率的提供食物，做到物美價(jià)廉，要按照標(biāo)準(zhǔn)食譜制作并且要符合食品衛(wèi)生。 2.Support the ADD Chef/Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 在廚房運(yùn)作方面支持廚師長工作，保證提供高效率的服務(wù)。 3.Planning, Preparation and Implementation of High-Quality Food&Beverage Products and Set-up in all Areas and Restaurants. 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 4.Cooks, prepares and bakes food for guests and team members as per the standard recipes. 根據(jù)標(biāo)準(zhǔn)食譜卡、為客人及員工準(zhǔn)備和制作食品。 5.Seamless working with Recipes, Standards and Plating Guides. 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。 6.Maintenance of all BSA aspects within the hotel operation. 在酒店運(yùn)營之中保持BSA各方面要求。 7.Correct usage of all equipment, tools and machines. 正確操作所有的設(shè)備、器具和機(jī)器。 8.Can be asked to work for offsite events. 可以被要求進(jìn)行外賣工作。 9.Can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在廚房以外的地點(diǎn)完成工作。 10.Can be unlisted during inventories. 可以被要求進(jìn)行盤存工作。 11. All team members have to be knowledgeable about occupancy, events, forecast and achievements. 所有員工都應(yīng)知道關(guān)于住宿率，宴會(huì)，預(yù)測計(jì)劃和收益。 12.Preparation of menus as per request, in timely fashion. 及時(shí)的按要求準(zhǔn)備菜單。 13.Every guest request must be responded to complete satisfaction. 對于每位客人的要求要作出回應(yīng)使客人滿意。 14.Willingness to learn and adapt to changes. 積極的學(xué)習(xí)和適當(dāng)?shù)母淖儭?15.Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department. 時(shí)刻保持對于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行為舉止，確保部門的良好運(yùn)營。 16.Attend and actively participate in all training sessions. 參加并積極地參與所有的培訓(xùn)。 17.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。 18.The management reserves the right to change / extend this job description, if necessary, at any point of time during her / his employment. 如有必要，該部門有權(quán)更改或補(bǔ)充該職位描述。 19.Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的職責(zé)和被指派的職責(zé)。