JOB FUNCTIONS:工作职责：To follow proper payroll & uniform procedures.遵守薪资&制服准则。To be able to perform requested FS standards at the action stations when facing guest and providing with FS hospitality, Service Culture and Smile在前场工作台面对客人时，遵守四季标准：服务理念和面带微笑。To set up and complete the mise en place for lunch/dinner according to schedule & roster根据计划&排班为午餐/晚餐做准备工作。To prepare and plate menu items accordingly to established FS guidelines and food standards.根据四季准则和标准准备出品的相关东西。To operate all equipment safely and properly in the kitchen and also ensuring they are kept clean after use.安全地、合理地使用厨房设备并在使用后清洁。To read all orders.查看所有点单。To prepare and present on a timely basis all foods for lunch/dinner service to established standard.及时为中餐/晚餐准备和摆放所有食物，以达到标准。To respect and accommodate server’s requests regarding guest’s personally, preference and request.针对客人个人喜好事宜时，请尊重并满足服务员的要求。To handle food and rotate it accordingly to established procedures.根据准则处理和贮藏食物。To make requisition, obtaining proper signature, submit, pick up of all items needed for the day and the next day with assistance of the Sous Chef on duty协助当班副厨师长申请、签字、上交和领取当日和次日所需原料。To work closely with standard recipes and plate presentations in order to maintain standard of quality in production and presentation.遵从食谱和摆盘，以确保出品质量。To clean all work areas & throughout at the end of the shift including own fridge, freezer, gasket, knifes and cutting board.下班时清洁工作区域，包括冰箱、冷库、刀具和砧板。To ensure a neat, clean, sanitized and organized work area保证工作区域整洁卫生。To maintain a positive attitude toward changes and high level of professionalism灵活应变、态度积极，保持专业水准。To handle and report any accident immediately, no matter how minor.处理和汇报突发事件，无论事情大小。To maintain a good working relationship with other employees, providing instruction and encouragement as needed.和同事相处融洽，必要时提供建议支持。To maintain a full line of communication with supervisors.和主管保持良好沟通。To respond properly in any hotel emergency or safety situation.合理回应酒店的紧急事件。To perform other tasks or projects assigned by hotel management and staff.执行酒店分配的其他任务。 FUNCTION SKILL REQUIREMENTS:工作技能：Check all necessary, relevant equipment, ensure safe and in operating order检查、确保所有应用设备准备就绪、运作良好。Switch on cooking stove, exhaust fan; vent wash and other equipment are in working order.打开炉灶、排烟设备、运水烟罩和其他设备，准备就绪。Report to department head immediately of any unsafe and broken equipment.设备出现故障时请立刻上报部门领导。Prepare foods as needed 根据需要准备食物。Prepare and cook food base on the orders for the day根据订单准备并烹制食物。While preparing food any food items, is important to follow all food handing guidelines for the safety of our guests.烹制食物时，遵守食物操作准则以确保顾客消费安全。Prepare food to order within the time stated in the core standard. Avoid long waiting time for guest on their foods.在规定时间内烹制好食物，以免顾客长时间等候。Guest with special dietary meal request will be served at the same time as all other guests at the table.有顾客特殊要求某些食物时，同时供应此顾客和与其一起就餐的顾客食物。Quality check on foods before direct to the pantry counter for pick up, ensure food quality, resentation are in compliance with all standards.在食物进入储藏室前，检查食物质量，使符合标准。Hot food should be servedhot on warmed plate.热菜需在热盘里供应。Chinaware should be clean and free of any chips. No fingerprints on the rim. Wipe clean any fingerprints with designated towel.瓷器干净，没有缺口，边缘无手印。Check equipment, switch at the end of shift to avoid wastage, ensure safety.检查设备，下班时关掉以避免浪费并确保安全。Switch off cooking stove, exhaust fan, vent wash until the next shift.关掉炉灶、排烟设备、运水烟罩直到下一班次上班。Report to department head immediately of any unsafe and broken equipment.设备出现故障时请立刻上报部门领导。 QUALIFICATION REQUIREMENTS:任职资格：Able to work under limited supervision in a fast paced work environment.能够在高压环境的管理下工作。Good basic knowledge of food safety, hygiene and sanitation良好的食品卫生安全基础知识。Good basic knowledge of Chinese Cuisine良好的中餐菜式基础知识。
