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1. Organise Equipment for Food Preparation 作好餐前準備和食品的準備工作 2. Oversee the preparation of kitchen equipment for use 監督管理廚房使用設備的準備工作 3. Manage the receiving and storage of kitchen goods 管理廚房物品的收貨和儲藏 4. Keep control of all china, glassware, flatware and hollowware, and conduct regular quantity stock take 控制所有的瓷器、玻璃器具、餐具及不銹鋼用品并建立庫存量 5. Clean and Maintain Equipment and Premises 清潔并管理設備及工作區 6. Oversee the cleaning and storage of kitchen equipment 負責廚房設備的清潔和保管 7. Oversee the cleaning of the premises 負責廚房工作區的衛生 8. Oversee the removal of waste 負責垃圾的清理 9. Maintain superior conditions of all equipments in the department ensuring that silverware is polished / burnished on a regular basis. 確保所有銀器保持標準的光澤度 10. Ensure all the staff to carry out tasks according to the S&P 確保員工按照標準與程序完成任務 11. Liaise with the Local Hygiene authorities and be up-to-date with the Hygiene laws 同本地防疫機構保持良好聯系 12. Conduct Hygiene and chemical usage training 進行清潔和藥物使用培訓 13. Maintain hygienic kitchen and outlet areas 維持廚房和餐廳區域的清潔 14. Clean the kitchen and service equipment 清潔廚房和設備 15. Focus on energy conservation in the kitchen 注意廚房能源節省 16. Introduce and monitor Control procedures for reducing breakage’s and loss of equipment 控制餐具破損及設備遺失 17. Monitor the monthly stocktaking in stores and outlets 協助負責庫房及餐廳進行盤點 18. Ensure using correct quantities of chemicals 監督正確節約使用藥物