员工 餐厅 厨师

1. Appetizers, Savories, Salads and Sandwiches

      进行以下饭菜的制作、烹饪、上餐和存储工作

热的和冷的

1. Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes

       蛋、蔬菜、水果、米饭和谷粉制品

1. Meat dishes
   1. meat marinades

       荤菜

             腌肉

1. carve meats

             割肉

1. Fish and shell fish
   1. sauces for fish and shell fish

       水产品

             水产品用酱

1. garnishing  techniques and methods of service for fish

      对鱼进行装饰的技巧和方法

1.  
2. Prepares a range of vegetable dishes

   制作多种蔬菜菜肴

1. Prepares braised dishes

              制作炖菜

1. Prepares hot and cold noodle dishes

              制作冷、热面条

1. Prepares braised dishes according to regional style

              按照地方风味制作炖菜

1. Prepares noodle dishes 

              制作面条 

1. Prepares soups

            做汤

1. Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards

指导厨房帮手，包括厨师、厨房服务员和管事的工作。

1. Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information 

与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。

1. Establishes and maintains effective employee working relationships

与员工建立并保持良好的工作关系 。

1. 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。

1. Attends and participates in training sessions as scheduled

按计划参加培训活动 。

1. 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。

1. Cleans and re-sets his/her working area

清洁并整理工作区域。

1. Implements the hotel and department regulations, policies and procedures including but not limited to:
   1. House Rules and Regulation

实施酒店和部门的规定、政策和工作程序，包括但不限于： 

       酒店的规则和规定

1. Health and Safety

       健康和安全

1. Grooming

       仪表仪容

1. Quality 

       质量

1. Hygiene and Cleanliness 

       卫生和清洁

1. Performs related duties and special projects as assigned

执行被分派的相关任务和特殊项目