1.???? Assists Chinese KitchenExecutive Chef and Chef de Partie-Dim Sum with kitchen operations as necessary.Carry out precise and clear direction from Chinese Executive Chef from recipes,systems, general standards and quality control in order to ensure best guestsatisfaction. 協助中廚行政總廚及點心主管維持廚房的運營。執行中廚行政總廚精確及明確的指示，從配方系統到整體標準和質量控制，來確保顧客滿意度。 2.???? Performs all duties ofkitchen colleagues as required. 履行廚房同事的職責。 3.???? Follow direction ofHygiene Officer and local Hygiene Bureau as well as HACCP in order to ensurebest production and high level of hygiene in order to avoiding cross infectionat all times. Recognizes superior quality products, presentations and flavor. 根據衛生局及 HACCP 的指示，確保高標準的清潔衛生，以避免交叉感染。注重并確保食品的質量、擺盤及風味達到優良的水準。 4.???? Maintains foodpreparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準。 5.???? Maintains purchasing,receiving and food storage standards. 堅持執行采購，收貨及食品貯藏的標準。 6.???? Ensures compliance withall local and national (Health Department) regulations. 確保遵守當地政府及國家（衛生部門）的規定。 7.???? Supports procedures forfood & beverage portion and waste controls. 協助對食品及飲料份量及浪費的控制。 8.???? Follows proper handlingand right temperature of all food products. 遵循食品的適當處理及正確的保存溫度的原則。 9.???? To implement and followa departmental daily Briefing / Show time. 貫徹執行每天的例會。 10.? Operates and maintainsall department equipment and reports malfunctions. 操作及維護所有部門的設備，并匯報設備故障。 11.? Effectively investigatesreports and follows-up on colleagues accidents. 有效的調查，報告及跟進同事事故。 12.? To be responsible forasset management of all outlet property and facilities. 負責所有部門的財產和設備的管理。 13.? Reviews Homm-Mateinglevels to ensure that guest service, operational needs and financial objectivesare met. 復核同事的工作表現，以確保賓客服務,業務需要和財務目標達到標準。 14.? Enforce The Banyan Groupfood preparation and presentation guidelines to ensure consistent qualityculinary offerings to our guests. 執行悅榕集團的食物制作準備及呈現方式的指南,以確保提供給客人品質如一的美食。 15.? Responds to guestinquires or concerns within 24 hours in what is deemed the appropriate manner. 以確定認為適當的方式對客人的疑問 24 小時內做出回應。 16.? Maintain F&Bconcepts and Mission standards fro preparation & presentation. 保持餐飲部關于備菜和擺盤的概念及使命。 17.? Promote positiveinter-departmental relations through candid communication and cooperation. Makeultimate use of time and resources through good planning as well as team goalsetting. 通過坦誠的溝通合作，積極推動跨部門的合作。通過計劃及團隊目標的設定，充分利用時間及資源。 18.? Follow and implementPrime times during operation hours. 貫徹和落實黃金時段的營業時間。