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Assist the Sous Chef in being responsible for the Culinary Kitchenarea, ensuring a smooth running, profitable operation within the framework ofthe Hotel.? 協(xié)助廚師長管理廚房，確保運作順利。 Maintain the Hotels cuisine culinary concepts and standards for foodpreparation and presentation. 保持酒店的烹飪理念和出品標準。 Maintain food cost by ensuring that proper preparation, inventory,requisition, food pars and control systems are in place in all food operationsareas.?? 在保證質量的前提下控制食品成本和庫存量。 Maintains and responsible for the completion of the control report(i.e.) temperature checklist, cleaning schedule, work order, Brand Standardform (A1,A2,A3) etc.負責完成并保存相關報告，如溫度檢查表、清潔表、品牌檢查的相關表格等。 Maintains food safety & protection, to include dating, properstorage and rotation, etc.負責食品安全衛(wèi)生和保管，包括打日期標簽，存放等。 Assists associates to complete the job assignment in a safe andprofessional manner.協(xié)助員工安全、專業(yè)的完成工作任務。 Maintain the basic food safety & sanitation in accordance with thecompany policies.根據(jù)酒店的政策，保持基本的食品安全和衛(wèi)生。 Enforce Marriott’s 30 point Sanitation Checklist by ensuring allKitchen areas are inspected on a monthly basis.執(zhí)行萬豪的30點衛(wèi)生檢查表，確保廚房內所有區(qū)域每月都會徹底檢查一次。 Achieve departmental Budget goals by maintaining efficient costexpenditure.有效控制成本，完成部門預算目標。 Accurately forecast business demands on a weekly basis to ensureefficient staffing & food production.準確預計用餐人數(shù)，合理安排員工出勤。? Specific Duties工作任務: Ensure the awareness & enforcement of all Marriott S.O.P.’s &Property L.S.O.P.’s.確保廚房員工都知曉并執(zhí)行萬豪集團和酒店的操作規(guī)程。 Enforce operational Standards that are reviewed periodically, updatedand improved.所有的操作規(guī)程都要定期回顧、更新并改進。 Responsible to maintain the overall welfare of our Associates byproviding them with the training and resources.為員工提供培訓和工作資源。 To assist the Sous Chef in supporting Supervisor & Associatetraining plans on a quarterly basis in conjunction with HRD.協(xié)助廚師長完成培訓計劃，每季度與人力資源總監(jiān)聯(lián)絡一次。 To implement a departmental daily “15 Minute” training program.落實部門的15分鐘培訓計劃。 To be responsible for maintaining outlet safety at all times.要時刻廚房的安全負責。 To be responsible for asset management of all outlet property andfacilities.負責管理廚房的財產(chǎn)和器具。 Conduct a preventative maintenance inspection on a monthly basis.每月進行一次預防性的維護檢查。 Promote positive inter-departmental relations through candidcommunication & cooperation.在部門內營造積極的溝通和合作氣氛。 Ensure all Associates follow all job safety regulations and all hazardsare reported to Loss Prevention and Engineering.確保所有員工都遵守安全規(guī)定工作且所有危險事故或隱患都報告給保安部和工程部。 Perform any reasonable request made of management which is not lifethreatening or against the law. 在沒有生命危險和不違法的情況下，執(zhí)行管理層下達的指示。