1、Attend and conduct departmental, and Interdepartmentalmeetings

准时出席各种会议。

2、Aid and conductdaily section kitchen meeting with Dinning Room associates to keep theminformed of updates, new directions, policies and procedures and daily menuitems

协助组织召开分部厨房会议，传达信息。

3、Developappropriate administrative policies and procedures in accordance with hotelgoals and guidelines

配合酒店目标和方针建立合适的管理政策和程序。

4、Manage WorkingRelationships

管理工作关系。

5、To keep Chef dePartie aware of all items of interest.

协助主管了解所有工作项目。

6、To ensure theattractiveness of all display of foods on daily counter, buffets and banquetevent.

保证每日柜台、自助餐和宴会所展出菜品的质量。

7、Maintain andImplement Effective Interpersonal Skills

维持和实施有效的人际交流技巧。

8、Maintain personal presentation to hotel and Sofitel standards

使个人表现达到酒店和索菲特酒店标准。

9、Demonstrate professional attitude and behavior at alltimes

随时表现出职业态度和行为。

10、Analyze, evaluate and improve your personal performanceon a continual basis

以不断提高的标准分析、衡量、改善你的个人表现。