负责厨房指定区域内人员工作的组织和食物摆设，尽可能有效地增加效率，使生产力最大化。

Organizes and sets up the assigned section of the food and beverage kitchen as efficiently as possible to increase the speed and maximize productivity.

团队协作，主动灵活待客，顾客至上，酒店的大局为重。

Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

根据技能需求培训厨房工作区域内的员工，使他们更好地履行自己的职责。

Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function.

确保营运及厨房设备保持良好的卫生标准。

Ensures that operating and kitchen equipment is maintained to a good Hygienic standard.

根据副厨师长或主管的要求到其它的厨房区域工作，确保按厨房的卫生标准工作。

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.

掌握基本烹饪技能，良好的卫生知识

understand basic cooking skills and hygiene knowledge.