· To fully understand, implement and maintain the standard staff policies and procedures.充分理解、 执行和维持员工政策及程序的标准。· To perform all related job tasks as requested by the Executive Chef.执行行政总厨安排的所有相关工作任务。· Attend management meeting in absence of department.代表部门出席会议。· Record the employee attendance; And make record of late or absent employees.记录员工的出勤率;并做好迟到或旷工员工的记录。· Arranged, adjust the shift of time to rest.安排,调整当班员工的休息时间。· Staff on duty for the arrangement of the task; And check.对当班的员工进行工作任务的安排;并进行检查。·Ensure that the every shift staff have prepare work according to the policies.确保每个班次的员工按规定做好一定准备工作。· In accordance with the standards of division and specified recipe to make dishes on the menu.依照部门的标准及指定的配方制作菜单的上菜肴。· Observation, research new menu foods.观察,研究新的菜单食品。· Focus on unstable employee performance, ensure they follow department asked to finish the work, adjusting part of the shortage of staff.关注不稳定员工的表现,确保他们跟着部门的要求完成工作,调整部分不足的职员。· To ensure that the customer services, when employees have problem the chef should help them immediately.为确保对客的服务,当下属员工遇到困难时应当马上予以帮助。· To ensure the waiter knows the menu.确保餐厅的服务生知晓用餐时候的餐单。· Ensure that the customer services, in the busy time if the department need any help please told the executive chef.为确保对客的服务,在繁忙时间如需任何帮助应通知总厨。· According to the department stander and keep the products records.依照部门的标准保持食品加工表。· According to the requirement of the health department and the hotel to keep the right way to food storage.根据卫生部门的要求和酒店保持储存食物的正确方式。· Control and maintain the cost of food, and to reduce the waste to a minimum.控制并保持食品的成本,并将浪费减到最少。· Ensure that all employees in the pre-departure to complete the assigned work that day.确保所有员工在离岗前完成当日所分配的工作。· Communication with the executive chef of the daily work before finish on duty, and make the arrangements.