-In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。
-Prepares, cooks, serves and stores the following dishes:
进行以下菜肴的制作、烹饪、上餐和存储工作：
-Appetizers, Savories, Salads and Sandwiches
开胃菜、小菜、沙拉和三明治
-Applies organization skills for mise en place
在开餐准备工作中发挥组织能力
-Prepares specialty menu items using specialized and preserved commodities
使用特别的腌制材料制作特色菜肴
-Prepares specialty chicken and duck dishes
制作特色鸡肉和鸭肉菜
-Prepares specialty seafood dishes
制作特色海鲜菜
-Prepares a range of vegetable dishes
制作多种蔬菜菜肴
-Prepares braised dishes according to regional style
按照地方风味制作炖菜
-Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings
制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品
-Prepares regional appetizers
制作地方口味的开胃菜
-Prepares and presents food for buffets
制作和摆放自助餐
-Establishes and maintains effective employee working relationships
与员工建立并保持良好的工作关系 。
-Attends and participates in daily briefings and other meetings as scheduled
按计划参加并参与每日例会及其它会议。
-Attends and participates in training sessions as scheduled
按计划参加培训活动 。
-Prepares in advance food, beverage, material and equipment needed for the service
事先准备服务所需的食品、饮料、材料和设备。
-Cleans and re-sets his/her working area
清洁并整理工作区域。
-Implements the hotel and department regulations, policies and procedures including but not limited to:
实施酒店和部门的规定、政策和工作程序，包括但不限于：
-House Rules and Regulation
酒店的规则和规定
-Health and Safety
健康和安全
-Grooming
仪表仪容
-Quality
质量
-Hygiene and Cleanliness
卫生和清洁
-Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
-Other reasonable Ad hoc tasks assigned by supervisor
-其他由主管分配的合理任务
