1.To work absolute cleanliness.
整洁环境下工作。
2.To monitor the complete understanding order with other commis.
与其他厨师保持良好的沟通。
3.To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.
对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进。
4.To respect order asking.
尊重上级要求。
5.To respect the Sous Chef organization.
尊重厨师长的运作方式。
6.To do not waste the goods.
不浪费食物。
7.To keep Sous Chef aware of all items of interest.
协助厨师长了解所有工作项目。
8.To know perfectly all foods items and methods in which way they were prepared in direct guest contact.
确保与客人直接接触时，对食品及加工方法具有丰富的知识。
