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行政 Administration §  時刻為客人提供親切專業(yè)的服務(wù)。 Provides a courteous and professional service at all times. §  對酒店其他部門的同事也就是我們酒店的內(nèi)部客人也要保證始終如一的高品質(zhì)服務(wù)。 Ensures that associates also provide excellent service to internal customers in other departments as appropriate. §  禮貌高效地處理外部和內(nèi)部客人的問題，積極跟進，確保問題獲得滿意的解決。 Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. §  與同事保持良好的溝通和工作關(guān)系。 Maintains positive guest and colleague interactions with good working relationships.   營運 Operational §  有效的協(xié)調(diào)組織廚房內(nèi)部的工作，最大的提高工作效率。 Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity. 營運 Operational (continued) §  確保所有的菜肴符合菜譜的標(biāo)準(zhǔn)并保持一致性。 Ensures that all dishes from that section are prepared consistently and according to standard recipes. §  協(xié)助廚師長和副廚師長充分落實酒店的標(biāo)準(zhǔn)。 Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. §  監(jiān)督食品準(zhǔn)備和烹制的過程防止浪費。 Monitors food and operating costs and controls these by reducing waste. §  給員工做適當(dāng)?shù)呐嘤?xùn)，提高工作效率。 Trains the culinary associates in that section of kitchen in the skills necessary for them to perform their function. §  必要時或根據(jù)廚師長、副廚師長的要求，需到廚房任何區(qū)域提供協(xié)助。 Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine. §  保證廚房的衛(wèi)生符合衛(wèi)生部門和酒店的標(biāo)準(zhǔn)。 Ensures the sanitation standards for kitchen are being met. §  了解廚房各區(qū)域，靈活安排員工工作。 Be familiar with all sections of the kitchen to facilitate the flexible use of associates. §  維護廚房內(nèi)的各種儀器，將破損降到最低。 Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. §  熟悉緊急事件處理程序。 Familiar with all Fire and Emergency Procedure.   人事 Personnel §  保證廚房內(nèi)所有員工的出勤，制服，儀表和個人衛(wèi)生也需要符合標(biāo)準(zhǔn)。 Assists to oversee the punctuality and appearance of all Kitchen associates, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. §  給員工安排適當(dāng)?shù)呐嘤?xùn)，提高廚房的工作效率。 Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency. §  監(jiān)督廚房的工作，確保工作符合營運手冊的標(biāo)準(zhǔn)。 Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual. §  給員工安排適當(dāng)?shù)呐嘤?xùn)和輔導(dǎo)，完善員工的技能。 Develops the skills and effectiveness of all Kitchen associates through the appropriate training, coaching, and/or mentoring. §  支持落實人本品牌，示范并加強凱悅價值觀和文化特性。 Supports the implementation of The People Brand, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics. §  保證所有的員工熟悉我們的員工守則和規(guī)定。 Ensures that associates have a complete understanding of and adhere to associate rules and regulations. §  保證所有的員工遵守酒店有關(guān)于火災(zāi)，危險物品的使用和安全方面的規(guī)定。 Ensures that associates follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.   其他 Other Duties §  熟悉并嚴(yán)格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Understands and strictly adheres to Rules and Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health and safety. §  始終對管理和個人行為負責(zé)， 并且積極展現(xiàn)酒店管理層和凱悅的形象。 Exercises responsible management and behaviour at all times, positively representing the hotel management team and Hyatt. §  保證高標(biāo)準(zhǔn)的個人儀表。 Ensures high standards of personal presentation and grooming. §  根據(jù)安排出席酒店和部門的培訓(xùn)和會議。 Attends training sessions and meetings as and when required. §  響應(yīng)安排，根據(jù)酒店、行業(yè)和公司的指令做調(diào)整，執(zhí)行其他餐廳 和部門的合理的任務(wù)及職責(zé)。 Respond to requests to undertake any reasonable tasks and secondary duties also in other outlets and departments as normal assigned, and adjust to changes as dictated by hotel, industry and company.