二锅

1. Execute allassigned tasks as directed and delegated from his or her Supervisors or
Manager
执行其主管或经理所指示委派的所有任务。
2. Assists ChineseExecutive Chef and Chinese Kitchen Head Chef with kitchen operations as necessary. Carry out precise and clear directionfrom Chinese Executive Chef from recipes, systems, general standards and qualitycontrol in order to ensure best guest satisfaction.
协助行政总厨及中厨房厨师长维持厨房的运营。执行行政总厨精确及明确的指示，从配方、系统到整体标准和质量控制，来确保最高的顾客满意度。
3. Performs allduties of kitchen colleagues as required.
履行厨房同事的职责。
4.Followdirection of Hygiene Officer and local Hygiene Bureau as well as HACCP in
order to ensure best production and high level of hygiene in order toavoiding cross
infection at all times. Recognizes superior quality products, presentationsand flavor.
根据卫生主任，卫生局及 HACCP 的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
5.Maintains foodpreparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
6.Maintainspurchasing, receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
7.Ensures compliance with all local and national (Health Department)regulations.
确保遵守当地政府及国家（卫生部门）的规定。
8.Supports procedures for food & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
9.Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
10.To implement and follow a departmental daily Briefing / Show time.
贯彻执行每天的例会。
11.Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
12.Effectively investigates reports and follows-up on colleaguesaccidents.
有效的调查，报告及跟进同事事故。
13.To be responsible for asset management of all outlet property andfacilities.
负责所有部门的财产和设备的管理。
14.Reviews staffing levels to ensure that guest service, operational needsand financial
objectives are met.
复核同事的工作表现，以确保宾客服务,业务需要和财务目标达到标准。
15.Enforce The CORDIS food preparation and presentation guidelines toensure consistent
quality culinary offerings to our guests.
执行康得思集团的食物制作准备及呈现方式的指南,以确保提供给客人品质如一的美食。
16.Responds to guest inquires or concerns within 24 hours in what isdeemed the
appropriate manner.
以确定认为适当的方式对客人的疑问 24 小时内做出回应。
17.Maintain F&B concepts and Mission standards fro preparation &presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
18.Promote positive inter-departmental relations through candidcommunication and
cooperation. Make ultimate use of time andresources through good planning as well
as team goal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
19.Follow and implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
20.Above all. To lead by example through a “hands on” approach to motivateour
colleagues to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。
21.Perform other duties assigned by themanagement.
履行管理层安排的其他工作职责。