1. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
2. To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
3. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
协助管事部经理，以确保厨房各个领域高标准的清洁度，如机械，小型厨房设备，地板和冰箱
4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。
5. To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.
要确保厨房任何操作设备的故障，须立即报告厨师长，并且让工程部维修。
6. To expedite orders on the line, if required.
如果有需要，须在工作岗位读单，和出菜
7. To follow all control and key procedures.
要遵循所有的控制程序和关键要点。
8. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
要确保采购所有“优质的原料”，收货和“先进先出”的存储标准。
9. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
确保所有“优质的原料''根据专业配方，制作方法，去准备，同时以提高生产时间和减少浪费为重点，支持的厨师团队实现其营业目标，控制食物成本。
10. To assist in the development of a safe and clean working environment.
协助创造一种安全、清洁的工作环境
11. To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对接收的食品质量要承担责任，确保所有食品类商品是按照顺序表和采购规格来收货。
12. To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,
如果需要,协助收货员对货物质量审核检收。
13. To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.
进行冰箱日常检查，是否运转正常，并确保当天的食品能够有合理的轮转。
14. To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪水平。

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