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隨時檢查已準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. 保持各類菜肴整體外觀配套一致，且外觀和修飾要符合酒店標準。 To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards. 監督并全面實施根據配料卡和分肉試驗而進行分量控制，使浪費和變質最小化。 To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage. 檢查庫房和冰箱，做好正確儲備和廢物利用。 To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. 每日例會，廚房部會議以及為獲得最好成績所需的其它會議。 daily briefings, Food and Beverage Meetings and other meetings as needed to obtain optimal results 1. 了解職業健康及安全政策和程序，并確保所有的程序都是在職業健康與安全職責指導方針下安全的執行。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. 了解應注意的事項并堅持職業、健康和安全法規、政策和程序。Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 3. 熟悉財產安全、急救和消防及應急程序，加強在你管轄區域的所述事宜。 Be familiar with property safety, first aid and fire and emergency procedures and enforce these in your areas. 4. 能對危險情況采取行動并就可能發生的危險向經理報告。 Initiate action to correct a hazardous situation and notify manager of potential dangers. 完成公司領導交辦的其他工作 To follow up other tasks which assigned by superior