§ 有效的协调组织厨房内部工作，使生产力水平最大化。
Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
§ 确保所有菜肴的持续准备并符合菜谱标准。
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
§ 协助厨师长和副厨师长确保充分落实酒店政策和程序及基本标准。
Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
§ 监督食品准备和烹制的过程防止浪费。
Monitors food and operating costs and controls these by reducing waste.
§ 对员工进行必要的培训，以便员工更好的完成工作。
Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.
§ 在必要时或厨师长/副厨师长要求时，在厨房协助工作。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
§ 确保厨房卫生符合卫生部门和酒店的标准。
Ensures the sanitation standards for kitchen are being met.
§ 了解厨房各部门的工作，以便灵活的为员工安排工作。
Be familiar with all sections of the kitchen to facilitate the flexible use of associates.
§ 确保厨房内各种设备的良好维护。
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
§ 熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。
Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
§ 确保高标准的个人形象和仪容仪表。
Ensures high standards of personal presentation and grooming.
§ 根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.
§ 按要求出席所有培训和会议。
Attends training sessions and meetings as and when required.
§ 执行合理的额外任务和职责。
Carries out any other reasonable duties and responsibilities as assigned.
