1.?????? 所附的關(guān)鍵區(qū)域的工作內(nèi)容及職責(zé)有必要闡述其主要職能而不是每天所有固有的詳細(xì)工作要求
The attached key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.
2.?????? 為客人和員工提供高水平的服務(wù)反映了酒店經(jīng)營(yíng)理念的要求。時(shí)刻擁有積極的工作態(tài)度和很強(qiáng)的團(tuán)隊(duì)合作精神
To reflect the Hotel philosophy by providing the highest quality of service to our customers and employees. By always adopting a positive attitude and keeping the team spirit at the highest level
To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house)
任何時(shí)候在酒店的任何地方碰到同事或 客人都需要微笑著表示歡迎（酒店前臺(tái)和后勤）
3.?????? 對(duì)個(gè)人的儀容儀表及衛(wèi)生和制服感到驕傲
To take pride in personal appearance for personal hygiene and uniform
4.?????? 同餐廳/宴會(huì)/食物生產(chǎn)協(xié)調(diào)詳細(xì)情況，行政副總廚和員工必須在他的管理下履行具體職責(zé)
To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision
5.?????? 檢查所有餐廳的建立和宴會(huì)功能。對(duì)正確的服務(wù)時(shí)間負(fù)責(zé)以確?？偸悄芄?yīng)高水平的食物
To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards
6.?????? 通過經(jīng)常嘗食和測(cè)溫來確保食品的質(zhì)量
To constantly check the quality of food prepared with regard to taste and temperature
7.?????? 堅(jiān)持所有準(zhǔn)備食物外觀的統(tǒng)一。外觀和裝飾一定要根據(jù)標(biāo)準(zhǔn)進(jìn)行準(zhǔn)備。
To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards
8.?????? 監(jiān)測(cè)和充分執(zhí)行部分控制已建立的食譜卡和屠宰測(cè)試。以減少浪費(fèi)和腐敗
To monitor and fully implement the portion control established with the recipe cards and the butcher test to minimize waste and spoilage
9.?????? 檢查庫房和電冰箱以對(duì)妥善儲(chǔ)存和回收的剩菜負(fù)責(zé)
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers
10.??? 確保廚房和其他部門順利有效地溝通
Ensures smooth and effective communication among the kitchens and with other departments
11.??? 同收貨部和儲(chǔ)存室密切合作。確保收到的貨是標(biāo)準(zhǔn)的質(zhì)量并符合酒店的規(guī)格
To constantly be alert on freshness, presentations and temperature of food served
12.??? 保證從酒店獲得的部分食物、服務(wù)、申請(qǐng)/接收是正當(dāng)控制的
Ensures food portioning, serving, requisitions / receiving from stores are properly controlled
13.??? 為規(guī)劃和執(zhí)行交付以及清潔設(shè)備同管事部經(jīng)理密切合作
Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment
14.??? 檢查所有機(jī)器確保設(shè)備是經(jīng)過正當(dāng)維修和使用，跟進(jìn)工程部的維修單。錯(cuò)誤使用設(shè)備需要報(bào)關(guān)并采取紀(jì)律處分。
To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken
15.??? 當(dāng)處理食物/設(shè)備/器具時(shí)要確保員工遵循衛(wèi)生流程
Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils
16.??? 確保工作領(lǐng)域、工作桌、工作用具如雕刻板、切片機(jī)、攪拌機(jī)、刀具、炒鍋、鍋、平底鍋等的清洗和消毒按照政策執(zhí)行。
To ensure that working areas, working tables, working utensils such as carving boards, slicer, mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as per FSMS policy
17.??? 確保了冰箱、冰柜、天花板、墻壁、地板和貨架等隨時(shí)保持干凈
To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times
18.??? 檢查抽屜、臺(tái)面下冰箱和大型冷柜以確保它們是干凈的，且內(nèi)容是進(jìn)行更新并注有日期的。
To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated
19.??? 配合管事經(jīng)理，監(jiān)視排氣罩、爐灶、烤箱、冰柜、蒸汽機(jī)、過濾器、蒸煮鍋、冷熱柜等干凈和清潔
To work closely with the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned on a daily basis
20.??? 確保廚房所有員工和管事員遵循酒店的儀容儀表
To ensure that all kitchen and stewarding employees adhere to the hotel grooming standards
21.??? 向行政總廚或廚師長(zhǎng)匯報(bào)所有員工和運(yùn)作的問題
To report to the Executive / Head Chef on all staff and operation matters
22.??? 監(jiān)督員工日程表以確保其按時(shí)上班
To monitor staff schedules and ensure punctuality at work
23.??? 確保所有投訴都報(bào)告給了行政總廚/廚師長(zhǎng)
To report all complains to the Executive / Head Chef
24.??? 為員工開設(shè)培訓(xùn)課程以提高他們的技能/新菜單
To conduct training classes for staff to develop their skills / new menu items
25.??? 為新入職員工進(jìn)行入職培訓(xùn)
To guide the employee orientation for new hires
26.??? 確保員工知道酒店的規(guī)章制度
To ensure that staff are aware of hotel rules and regulations
27.??? 確保員工進(jìn)行了消防和生命安全以及應(yīng)急程序培訓(xùn)
To ensure that staff are trained on fire and safety and emergency procedures
28.??? 為員工和行政總廚提供支持以完成他們的目標(biāo)
To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals
