1.To assist in the production of and maintenance of ahigh standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the W Standards.
協(xié)助高質(zhì)量生產(chǎn)和維持高標準的食品成果，并根據(jù)W標準持續(xù)不斷的改進人員、產(chǎn)品和利潤。
2.Very advanced courses or experience in the administration side of the kitchen.
在廚房管理方面有非常高標準的課程和經(jīng)驗。
3.To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
協(xié)助同事，以支持廚房團隊，同時，以增強團隊合作精神，培養(yǎng)誠信，尊重，開放和信任。
4.To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, gallop guest index- “Comment Cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
積極的支持培訓和培養(yǎng)廚房的員工， 根據(jù)每月的培訓計劃， “客人評價”的蓋勒普分數(shù)，衛(wèi)生質(zhì)檢報告，與其他的重要的部分。
5.Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
對同事進行績效評估，以評估同事的總體表現(xiàn)，并討論任何可進行微調(diào)/發(fā)展的領域——并突出優(yōu)勢領域。
6.To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices， Food hygiene and Safe Food Handling practices ，the Culinary standards relating to recipes ，preparation methods and plating standards in your outlets.
全面理解和遵守公司的規(guī)章制度符合安全條例和規(guī)范，食物的衛(wèi)生與安全食品的操作，廚房的食譜標準，制備方法和操作標準的政策。
7.To assist inwriting and updating the relevant section of the Departmental Operations Manual.
要協(xié)助編寫和更新的相關部分部門操作手冊。
8.To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
對來貨產(chǎn)品的質(zhì)量有專業(yè)的認識和責任，確保所有食品符合訂單，記錄和采購的規(guī)格。
9.Perform daily storeroom inspections of all walk-in refrigerators, reach ins, to ensure that proper rotation of food is adhered to.
對所有的步入式冰庫，冰箱進行日常檢查，確保在交接班之前和交接班接受后正確輪換食物。
10.To assume a professional interest for the quality of food prepared and presented in the employee dining room and the consistent – continuous improvement of related teams and product
對員工準備和展示的食物質(zhì)量以及相關團隊和產(chǎn)品的持續(xù)改進表現(xiàn)出專業(yè)的興趣。
11.To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison? in an accurate and punctual manner
確保所有餐廳報告、時間表、標準食譜、菜單、食品展示照片和通信以準確、準時的方式完成。
12.To ensure all quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
確保所有“優(yōu)質(zhì)原料”，在準確訂購、接收和存儲之后保持遵循先進先出的原則。
13.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, Food Cost.
確保所有“優(yōu)質(zhì)原料''按照食譜，操作指南和自助餐的設置進行專業(yè)準備，最大限度的利用生產(chǎn)時間和減少浪費，以支持烹飪團隊實現(xiàn)其財務目標，食物成本。
14.To understand, prepare and post employee work schedules to reflect operating forecasts and to keep within budgeted figures.
要了解，準備和發(fā)布員工的工作計劃表，以反映經(jīng)營預測，并保持在預算的數(shù)字。
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