1.       To maintain a high customer Safety service focus by approaching your job with the customers always in mind.在工作的整个过程中，时刻保持高度的食品安全客户服务意识2.       Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据饭店的规则和员工手册的要求行  为举止，确保部门的良好运营。3.       Coordinate, organize, follow-up and participate in all FSMS / HACCP administration pertaining to the kitchen.协调，组织，落实和参与对厨房所有FSMS / HACCP相关的管理.4.       Keeps discipline and proper work practices for her at all times. Also checks on personal hygiene and clean uniforms. Reports to the Chef on any hygiene related problems to take appropriate actions.时刻保持自己纪律性和适当的操作。并且检查个人卫生、整洁的工服操作台的整洁和卫生。向Chef汇报任何的卫生问题并采取适当的行动。5.       Does any special assignment as assigned by the Executive Chef.任何其行政总厨指派的工作。6.       To contribute ideas and suggestions to enhance operational/environmental procedures in the Hotel.能够提出对酒店的运作及环境有益的意见或建议。7.       To perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace.在工作过程中能够做好本职工作，保证自己及其他人的安全。8.       Handle all daily FSMS / HACCP matters relating to the department.     处理所有与部门相关联的FSMS / HACCP事情9.       To perform trice daily walkabouts in all back-of-house areas and respective outlets.       履行每日查看后厨区域和各自的部门10.   Weekly FSMS Walkabout – to be performed with Executive Chef / Sous Chef, thereafter submit a report on follow-up actions与Executive Chef / Outlet Chef进行每周的FSMS检查，然后提交报告-落实行动11.   Monthly FSMS records – to collate and submit for Chef Signatory.   每月的FSMS记录-整理并提交个厨师长签字12.   As and when organize FSMS / HACCP trainings and seminars at stipulated meeting room.    组织FSMS / HACCP的培训和讨论13.   This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, or any other factors when duties might have to be re-defined according to the business pattern.这决不是一个无任何遗漏的职责明细单，它将根据运营的实际情况进行调整，菜单内容或其他任何因素将根据生意的模式进行调整,客人的要求。14.   Managing the delivery of Service Standards 保证服务标准的实施15.   To ensure all standards for Service Delivery as identified in the Guest Satisfaction Manual and the Standard Operating and Procedures Manual are consistently delivered throughout the department.确保在对客服务指南，标准服务手册中的所有标准都能够在整个部门持续有效的贯彻。16.   Having detailed knowledge of Departmental Standards熟悉部门服务标准。17.   Being able to explain the Standards to the team可以清楚的向其他员工解释服务标准。18.   Assessing staff performance against Standards能够按照服务标准对 其他员工的表现进行评估。19.   Monitoring Standards through regular Standards Review checks通过反复检查，督导服务标准的实施工作。20.   Developing action plans to address shortfalls in Standards and identifying shortfalls before they affect customer service针对工作中的不足制定计划，以避免影响对客服务质量。21.   Implementing and following though improvements identified针对于工作中的不足采取必要的行动。22.    Managing the Operation 运营管理23.   To plan, priorities organize and control the day-to-day operation.计划，确定优先次序，组织及控制每日餐厅的运营。24.   Understanding what’s going on in other departments and implications for your own department了解饭店其他部门的经营活动及其与自己部门的影响。25.   Planning ahead and ensuring adequate resources are available预先准备并确保各种经营设施设备的充足。26.   Managing the departmental operation and taking action where necessary to ensure smooth running and participating in service duties during service periods, where necessary.有效管理部门运作，为保证服务及食品卫生的正常运营采取必要的措施。27.   To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.与客房部及工程部通力合作，保证部门设施的完好及清洁。28.    Ensuring the shift is reviewed and handovers and briefings are carried out确认每个班次之间做好总结，并与下个班次进行工作交接。29.   Maintaining in-depth technical knowledge and skills required for the job确保岗位所需知识的更新。30.   To establish good communication with the Kitchen team与厨房的员工建立良好的沟通渠道。31.   To attend & participate in regular Kitchen meetings.参加厨房例会32.   Managing the Team 团队管理33.   To provide and communicate clear direction to the team.为团队提供正确的信息渠道34.   Understanding the aims of the hotel and the department’s role in achieving it理解酒店的目标，清楚部门在完成目标过程中所扮演的角色。35.   Communicating aims to the team与团队沟通要达到的目标。36.   Setting and agreeing to departmental objectives for self and team制定团队及成员的目标。37.   Representing the needs of the team to others in the hotel代表团队与酒店的其他部门沟通。38.   Managing Financial Performance 财务管理39.   Forecasting HACCP expenses and  costs能够做出卫生支出费用预算和成本控制。40.   Following company control procedures遵守酒店的各项财务制度。41.   Controlling costs without compromising standards坚决执行各种成本制度。42.   Managing People Development 人员发展的管理43.   To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。44.   Ensuring Standards Training and assessment is carried out确定标准培训及评估的实施。45.   Reviewing and evaluating all training activities回顾并评估所有培训活动。46.   Managing Health and Safety 卫生安全管理47.   To ensure the health, safety and well being of customers and all team members.确保客人及员工的健康及安全。48.   Understanding relevant FSMS legislation & the implications on the operation of the department了解 FSMS的各项规定，并熟悉其与日常经营中的关系。49.   Communicating to the team their responsibilities within FSMS通过与员工交流使其了解 FSMS规定的责任及义务。50.   Ensuring that safe and healthy working practices are implemented at all times确保所有安全及卫生程序的执行。