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崗位職責/職位描述

1. Check and control daily mis en place according to Sous Chef.按照廚師長的要求控制好當天的成本
2. Ensure smooth, prompt and top class service to guests.確保正確及時的服務客人。
3. Assist in making food requisitions幫助員工完成食品制作。
4. Report any pending problems.報告不能解決的問題
5. Responsible for basic on the job training with Commis.給予廚師基礎的工作培訓
6. Be multi-skilled with thorough knowledge of all hotel food venues and menus.多元化的了解酒店餐廳的知識和菜單
7. Taste and examine food prepared and make necessary adjustments and replenish food when necessary.檢查食物的品質并在必要時進行必要的調整和補充食物。
8. Be responsible for minimising food wastage.負責減少食品浪費。
9. Anticipate guest's needs through observation and offer prompt, efficient service either personally or through effective communication with other talents.通過觀察預見客人的需要，親自或通過有效的溝通，提供及時、高效的服務。
10. Follow food safety program and ensure all associate have working knowledge of the program.貫徹食品安全條例，確保所有人員知道。
11. Assist the Sous Chef in the performance of his/her duties.幫助廚師長完成他的工作職責
12. Uphold the Corporate Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents.維護集團關心文化通過展示明星服務標準在任何時候服務客人和其他同事。
13. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related hotel and Corporate Policies.本人保證遵守所有相關工作場所健康與安全、職業健康與安全規則和相關酒店和集團政策。
14. Align management style, working practices and conduct with hotel Vision, Corporate Values and policies. To comply with Corporate's Code of Conduct at all times.遵循酒店的管理風格、工作實踐和行為，企業價值和政策。遵守集團的行為準則
15. Be well versed and knowledgeable of hotel fire and Evacuation procedures as well as health and safety requirements in the workplace. Ensure talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.遵守消防和疏散程序以及工作場所的健康和安全要求。確保員工意識到自己的義務，法律責任，他們保持完整的熟悉。
16. Undertake any additional duties as requested by the Sous Chef, or Hotel Management.承擔任何額外的職責無論是廚師長，或酒店管理層提出的。