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1. Check food quality and food label in kitchen.
檢查廚房食品質量和食品標簽。
2. Receive and store as required, FIFO.
按照要求收貨，儲存，先進先出。
3. Pay attention to the use of kitchen equipment, ensure the normal use of
equipment
關注廚房各項使用設備，保證設備正常使用。
4. Check the daily order requirements of the
kitchen.
檢查廚房每日訂貨需要。
5. Check kitchen daily meal preparation and daily meal closing procedures.
檢查廚房每日開餐準備，和每日關餐程序。
6. Complete the attendance training assigned by the hotel.
完成酒店指定各項簽到培訓。