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  ·         Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards       指導廚房幫手，包括廚師、廚房服務員和管事的工作。 ·         Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information  與上級交流疑難問題，客人或內(nèi)部客戶的意見以及其它相關信息。 ·         Establishes and maintains effective employee working relationships 與員工建立并保持良好的工作關系。 ·         Attends and participates in daily briefings and other meetings as scheduled       按計劃參加并參與每日例會及其它會議。 ·         Attends and participates in training sessions as scheduled       按計劃參加培訓活動。 Guest Experience 賓客體驗 ·         Presents pates and terrines 裝飾肝醬和肉醬。 ·         Prepare and present dessert for buffets 制作和裝飾自助餐甜點。 ·         Prepare and presents cold items for buffet 為自助餐制作和裝飾冷品。 ·         Communicates politely and display courtesy to guests and internal customers       與客人和內(nèi)部客戶禮貌、友好的交流。 Responsible Business 企業(yè)責任 ·         Prepares hot and cold sauces for menu items ensuring quality and consistency 為菜單上的菜目制作冷、熱調(diào)味汁并確保質(zhì)量和風格上的一致性。 ·         Prepares and presents meat dishes, including meat marinades and carves meats 制作和裝飾肉類和魚類食品，包括腌肉和割肉。 ·         Prepares pastries for pate en croute 制作法式糕點。 ·         Prepares in advance food, beverage, material and equipment needed for the service       事先準備服務所需的食品、飲料、材料和設備。 ·         Cleans and re-sets his/her working area       清潔并整理工作區(qū)域。 ·         Implements the hotel and department regulations, policies and procedures including but not limited to: 實施酒店和部門的規(guī)定、政策和工作程序，包括但不限于：  o        House Rules and Regulation        酒店的規(guī)則和規(guī)定 o        Health and Safety        健康和安全 o        Grooming        儀表儀容 o        Quality        質(zhì)量 o        Hygiene and Cleanliness        衛(wèi)生和清潔 ·         Performs related duties and special projects as assigned 執(zhí)行被分派的相關任務和特殊項目。