[quot;1.#160;planning, preparation and implementation of high quality foodamp; beverage products and set-up’s in all areas and#160;restaurants. 计划和准备执行高质量的食品和摆设在指定的餐厅。 , 2.seamless working with recipes, standards and plating guides. 严格按照菜谱、标准和摆盘标准。 , 3.maintenance of all aspects within the hotel operation.#160; 在酒店运营之中保持各方面要求。 , 4.correct usage of all equipment, tools and machines. 正确操作所有的设备、器具和机器。 , 5.must focus on constant improvement of training manuals and sop’s. 必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。 , 6.must participate actively in daily quality initiatives (daily chef briefings, monthly team meetings) in order to constantly improve the culinary operation, meet targets and keep communication flowing. 必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。 , 7.can be asked to work for off site events. 可以被要求进行外卖工作。 , 8.can be asked to complete tasks and jobs outside the kitchen areas. 可以被要求在厨房以外的地点完成工作。 , 9.can be utilised during inventories. 可以被要求进行盘存工作。 , 10.all team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。 , 11.preperation of menus as per request, in timely fashion. 及时的按要求准备菜单。 , 12.working on new dishes for food tastings in combination of digital pictures. 新菜品的制作在品尝上要结合数码照片。 , 13.control of stations within the kitchen. 调节厨房内部的岗位。 , 14.close working relationship with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. 与管事部紧密的工作关系确保高质量的清洁和*低程度的破损。quot;]