1.Receiving food materials in accordance with standards and requirements, and refuse to accept it that don not meet the requirements.按照标准和要求对食材进行收货,不符合要求的拒绝接收。2.Professional processing of food materials according to hygiene requirement to avoid waste.按卫生要求,对食材进行专业加工,避免浪费。3.Cooks, prepares and bakes food for team members efficiently and hygienically as per the recipes.根据菜单,为员工准备和制作食品,并且符合食品卫生 。4.Preparation of menus as per request, in timely fashion.及时按要求准备菜单。5.Place the prepared dishes in a suitable container.将制作好的菜肴放在合适的盛器内。6.Planning, Preparation and Implementation of food products and Set up in the designated position.计划、准备的食品,摆放在指定的位置。7.Maintenance of all HACCP aspects within the hotel operation. 在员工餐厅运营之中保持HACCP各方面要求。8.Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。9.Maintain personal hygiene.保持个人卫生。10.Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。11.Can be utilized during inventories.配合做好物资盘存工作。12.Every employee request must be responded and provide good service to them.对于每位员工的要求作出回应,为员工提供良好服务。13.Willingness to learn and adapt to changes.积极的学习和适当的改变。14.Attend and actively participate in all training sessions.积极参与所有的培训。15.At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。16.Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责。