1.        GENERAL DUTIES:              i.    Perform all types of food preparation asinstructed by the sous chef in a professional way to ensure quality andconsistency, is fully responsible for his assigned section, when sous chef isabsent.根据餐厅厨师长的要求作好各种食品的准备工作.要确保出品的质量.在餐厅厨师长不在时,要全面负责本部门的工作 2.        MAJOR RESPONSIBILITIES:              i.    Supply enough mise-en-place and ensure smoothoperation作好充足的准备以确保工作的顺利进行。            ii.    Assist Demi Chef de Partie to run his sectionefficiently帮助厨房领班有效的完成工作.           iii.    Delegate work to his subordinates and ensurethat his orders are carried out to hotel standards. 起到领导带头作用,并按照饭店的标准开展工作。           iv.    Check fridges and area thoroughly to avoidspoilage.为防止事物变质,要全面检查冰箱及工作场地。 3.        COMMERCIAL RESPONSIBILITIES:             i.    Delegates work to his subordinates in order torun uninterrupted.带领本部门员工工作,做好充足的准备,以便顺利完成工作.            ii.    Check preparation and work done to ensure quality检查准备工作,确保高质量. 4.        HUMAN RESOURCES RESPONSIBILITIES:              i.    Establish and maintains effective employeerelations in his section.建立并保持本部门良好的人事关系。            ii.    Follows hotel policies at all times遵守饭店的规章制度. Qualifications: l  Minimum of 3 years relevant experience in five starhotel, preferably in the luxury settingl  A strong understanding of kitchen dailyoperation and organizationl  Strong oral and written communication skillsl  Ability to work as a team across multiplecultures and manage changesl  Ability to work effectively in a teamenvironment and take initiativel  Computer skills (word processing andspreadsheet)