1. Prepares, arranges and serves all food according to the standard set by Executive Chef
根据行政总厨设置的标准，准备，安排和服务所有食品
2. Does daily routine tasks by himself in conjunction with supervisors
和主管一起完成每日的日常任务
3. Makes use of standard recipes and presentation instructions whenever possible
确保菜谱都按标准完成
4. Handles machines, furniture, equipment and utensils in the proper way and cleans
them after use
以适当的方式处理各种机器设备和器具，并在使用后清洁干净
5. Cleans refrigerators and work tables and ensures that the working area is clean at all time
清洁冰箱及工作台，确保工作区域任何时候都干净
6. Attends training classes, staff meetings and makes suggestions for improvement
参加培训课程，员工会议，并提出建议
7. Follows established procedures and perform special duties as may be assigned by Supervisors
完成既定目标，执行主管分配的特殊任务
8. Is responsible that wastage, spoilage is kept at a minimum
把浪费破损维持在最低值
9. Ensure punctuality
确保准时
10. To attend any training sessions as directed by the Executive chef. To adapt to
the work of any kitchen for improve own skill. If any kitchen need assist,
should cooperate to make sure the operation smoothly.
参加由行政总厨直接进行的培训，可适应任何厨房的工作以便使自己更加进步. 如果有其他厨房需要协助，应当主动在适合的情况下积极配合以保证酒店运营
