ain Duties
主要職責(zé)
Administration
行政
§? Maintains the DailyLog Book.
保管部門的日志。
§? Submitsall guest/ employee incident reports on a timely basis.
及時(shí)提交所有客人/員工的事故報(bào)告。
§? Handlesand reports “Lost and Found” items according to the Hotel “Lost and Found”procedures.
根據(jù)酒店的“失物招領(lǐng)”運(yùn)作的程序處理所有“失物招領(lǐng)”物品。
Operational
營(yíng)運(yùn)
§? Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
利用鮮活的產(chǎn)品, 以確保任何時(shí)候都能向客人提供花樣繁多的菜肴。
§? Ensures food surplusesand leftovers are used according to the set guidelines and policies.
確保根據(jù)所設(shè)定的確政策和方針, 盡量利用剩余的食品原料。
§? Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards.
烹制菜肴時(shí), 確保根據(jù)菜單和配方準(zhǔn)備食品, 以確保食品的質(zhì)量達(dá)到國(guó)際凱悅的標(biāo)準(zhǔn)。
§? Strictly adheres tofood apportionment policy to effectively control costs.
嚴(yán)格執(zhí)行食品分?jǐn)傉咭员隳苡行У目刂瞥杀尽?§? Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
在廚師長(zhǎng)的指導(dǎo)下，樂(lè)于學(xué)習(xí)及制作新的菜肴。
§? Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
確保向客人提供精心制作、高品質(zhì)以及展現(xiàn)我們餐廳理念的菜肴。
§? Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
緊密督導(dǎo)廚師和其他廚房的員工，并協(xié)調(diào)他們的工作，以確經(jīng)濟(jì)、及時(shí)的食品制作。
§? Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
觀察食物的準(zhǔn)備和制作方法、份量及食物的裝飾，以確保食品是按預(yù)先的設(shè)計(jì)制作的。
§? Tests cooked foodbefore plate-up and service.
在食物裝盤及服務(wù)前，對(duì)食物進(jìn)行檢查。
§? Ensuresthe cleanliness of all kitchen equipment.
確保所有的廚房設(shè)備干凈整潔。
§? Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
確保所有的廚師在操作中使用正確的工具。
§? Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
確保所有的廚師正確、安全地操作食品加工機(jī)器。
§? Ensures thecleanliness of the work areas at all time.
確保工作場(chǎng)所始終干凈整潔。
Payroll & Productivity Management
薪資及生產(chǎn)力管理
§? Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking.
通過(guò)在整個(gè)部門內(nèi)建立的員工編制，實(shí)施高效的薪資管理/資源分配。 這將依據(jù)一個(gè)靈活的員工基數(shù)（全職員工和臨時(shí)工）、多技能及多任務(wù)的原則。
§? Directs subordinatesto ensure productivity meets Hyatt International Food & Beverage OperationsManual requirements.
指導(dǎo)下屬以確保生產(chǎn)力管理能達(dá)到凱悅國(guó)際餐飲部營(yíng)運(yùn)手冊(cè)的要求。
§? Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment.
關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。
§? Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess.
通過(guò)“減少工作項(xiàng)目”（適當(dāng)情況下）以及安排合理的工作程序，來(lái)提高員工的生產(chǎn)力。
People Management
人員管理
§? Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring employees are multi skilled andperform multi tasks.
協(xié)助所有廚師的發(fā)展，在工作中遵循經(jīng)營(yíng)、財(cái)務(wù)及行政管理的理念，并確保員工具有多技能并完成多項(xiàng)工作。
§? Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties in accordance with Policies & Procedures and applicable laws.
通過(guò)參與管理，對(duì)所有廚師進(jìn)行緊密督導(dǎo)，使他們的表現(xiàn)符合政策、程序及有關(guān)法律。
§? Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained.
適當(dāng)分配職責(zé)和責(zé)任，以使員工掌握技能并獲得資源；在確保運(yùn)營(yíng)及安全標(biāo)準(zhǔn)的同時(shí)，關(guān)心并發(fā)展員工。
§? Embraces and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Departmental Trainers in the training and developmentof employees.
擁護(hù)并支持公司的培訓(xùn)理念，并與培訓(xùn)部經(jīng)理和部門培訓(xùn)員緊密合作，培訓(xùn)并發(fā)展員工。
§? Develops and assistswith training activities focused on improving skills and knowledge.
發(fā)展及協(xié)助針對(duì)提高技能和知識(shí)的培訓(xùn)活動(dòng)。
§? Ensures employees havea complete understanding of Rules & Regulations, and that behaviourcomplies.
確保員工完全理解酒店的規(guī)章制度并遵照?qǐng)?zhí)行。
§? Monitors employeemorale and provides mechanism for performance feedback and development.
關(guān)注員工士氣并對(duì)工作表現(xiàn)及發(fā)展提供反饋。
§? Conductsannual Performance Development, providing honest and appropriate feedback.
進(jìn)行年度表現(xiàn)評(píng)估，提供誠(chéng)實(shí)而適合的反饋。
§? Effectivelycommunicates guiding principles and core values to all levels of employees.
將指導(dǎo)原則和核心價(jià)值有效地傳達(dá)給所有員工。
General
總則
§? Attends andcontributes to all Meetings as required.
按要求出席所有的會(huì)議并對(duì)會(huì)議作出貢獻(xiàn)。
§? Ensures servicesprovided to guests are always available and are always carried out to definedStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual.
確保隨時(shí)能為客人提供服務(wù)，并按照部門營(yíng)運(yùn)手冊(cè)的要求提供快捷、持續(xù)、禮貌且符合標(biāo)準(zhǔn)的服務(wù)。
§? Provides courteous andprofessional service at all times.
始終提供禮貌、專業(yè)的服務(wù)。
§? Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
保持對(duì)酒店產(chǎn)品知識(shí)、當(dāng)前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。
§? Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge.
根據(jù)安排出席酒店及部門的培訓(xùn)，以提高技能和知識(shí)。
§? Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found.
用禮貌、高效的方式來(lái)滿足客人和員工的要求, 如果沒有立即解決的方式，則進(jìn)行匯報(bào)。
§? Familiar with andstrictly adheres to Rules & Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
熟悉并嚴(yán)格遵守員工手冊(cè)中的規(guī)章制度，以及和酒店政策相關(guān)的消防、衛(wèi)生、健康和安全的制度。
§? Maintainshigh standards of personal presentation & grooming.
保持高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表。
§? Maintainspositive guest and colleague interactions with good working relationships.
與客人和同事保持基于良好工作關(guān)系的接觸。
§? Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company.
根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。
§? Complies with allpolicies andprocedures related tohotel or Hyatt Group.
遵守并執(zhí)行酒店及凱悅集團(tuán)所有規(guī)章制度。
立即溝通
