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崗位職責/職位描述

負責廚房指定區域內人員工作的組織和食物擺設，盡可能有效地增加效率，使生產力最大化。
Organizes and sets up the assigned section of the food and beverage kitchen as efficiently as possible to increase the speed and maximize productivity.

確保營運及廚房設備保持良好的衛生標準。
Ensures that operating and kitchen equipment is maintained to a good Hygienic standard.

根據副廚師長或領班的要求到其它的廚房區域工作，確保按廚房的衛生標準工作。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Partie; ensures that the hygiene standards for kitchen are met.