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隨時(shí)檢查已準(zhǔn)備好的食品的味道與溫度。 To constantly check the quality of food prepared with regard to taste and temperature. 保持各類(lèi)菜肴整體外觀配套一致，且外觀和修飾要符合酒店標(biāo)準(zhǔn)。 To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards. 監(jiān)督并全面實(shí)施根據(jù)配料卡和分肉試驗(yàn)而進(jìn)行分量控制，使浪費(fèi)和變質(zhì)最小化。 To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage. 檢查庫(kù)房和冰箱，做好正確儲(chǔ)備和廢物利用。 To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. 每日例會(huì)，廚房部會(huì)議以及為獲得最好成績(jī)所需的其它會(huì)議。 daily briefings, Food and Beverage Meetings and other meetings as needed to obtain optimal results 1. 了解職業(yè)健康及安全政策和程序，并確保所有的程序都是在職業(yè)健康與安全職責(zé)指導(dǎo)方針下安全的執(zhí)行。Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. 2. 了解應(yīng)注意的事項(xiàng)并堅(jiān)持職業(yè)、健康和安全法規(guī)、政策和程序。Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 3. 熟悉財(cái)產(chǎn)安全、急救和消防及應(yīng)急程序，加強(qiáng)在你管轄區(qū)域的所述事宜。 Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas. 4. 能對(duì)危險(xiǎn)情況采取行動(dòng)并就可能發(fā)生的危險(xiǎn)向經(jīng)理報(bào)告。 Initiate action to correct a hazardous situation and notify manager of potential dangers. 完成公司領(lǐng)導(dǎo)交辦的其他工作 To follow up other tasks which assigned by superior