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1. Ensure the quality of the food items and notify manager if a product does not meet specifications.
确保食品质量并且及时通知厨师长如果出品不符合要求。
2. Follow appropriate personal hygiene procedures to ensure food served to employees is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
遵守个人卫生标准以确保服务客人食品的安全，包括接触食物前先洗手消毒，戴帽子、发网和穿合适的鞋。
3. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
确保食品的安全及遵守食品处理的政策和程序，如食品的操作，先进先出，日期，标签，清洁和整理冰箱/冷藏室/库房，按照新鲜食品低温运输要求经过所有食品相关的部门和领域。
4. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
监督食品的质量和分量以控制食品的浪费并确保好的食品不被浪费。
5. Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
使用温控器和温度计检查并确保电器及食品温度的正确性，包括监测冷冻系统，如风扇、排水以确保正常运作，及时报告设施设备的相关问题。
6. Maintain kitchen logs for food safety program compliance.
将食品安全程序记录在厨房日志。
7. Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
及时向相关人员报告有关维修事宜（上司或工程维修部）。
8. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
保持在自己职责范围内的有关食品安全项目知识的不断更新，包括当地及国家的。
9. Maintain food logs for all food products (e.g., production charts).
保持所有食品的记录（如产品图表）。

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