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SCOPE范圍 Assist the operationof the Chinese Kitchen and the preparation of the food. 協(xié)助中餐廚房營(yíng)運(yùn)工作和準(zhǔn)備食品流程的運(yùn)作。 PRINCIPAL RESPONSIBILITIES 主要職責(zé) ·????????Ensure that allF&B related products delivered are labeled correctly at any time. 確保餐飲部相關(guān)的貨物任何時(shí)候都有正確的標(biāo)簽說明。 ·????????When the food isready to be transported to the kitchen or the dining room, the corroded foodhas been treated. 當(dāng)在準(zhǔn)備將食物運(yùn)送到廚房或者餐廳前，確保腐蝕的食物已經(jīng)被處理掉。 ·????????Transport foodto the kitchen only in hotel color coded containers and not in supplier’sdelivery boxes 運(yùn)送食物到廚房時(shí)，只能使用酒店指定的周轉(zhuǎn)箱，不能使用供應(yīng)商的送貨箱。 ·????????Take temperaturechecks as required and keep record on the company standards sheets as required. 按要求檢查溫度，并記錄在公司標(biāo)準(zhǔn)表格上。 ·????????Store the dryfood according to First In First Out policy and rotation. 存放干貨時(shí)要遵循先進(jìn)先出的政策。 ·????????Wash handsbefore entering the kitchen and working area. 在進(jìn)入廚房和工作區(qū)域前洗手。 ·????????Keep workingarea clean at all times. 保持工作區(qū)域清潔。 ·????????Operate theequipment correctly, report damage or maintenance requirements. 正確操作設(shè)備，報(bào)告損壞或維修要求。 ·????????Ensure all foodis dated and labeled at all times. 確認(rèn)所有的食品總是有日期和標(biāo)簽。 ·????????Prepare thestorage space for the order on time. 為按時(shí)到的訂單準(zhǔn)備存儲(chǔ)空間。 ·????????Food forstraight consumption is handled with gloves at all times. 直接食用的食品在任何時(shí)候都要用手套處理。 ·????????Attend the dailybriefing. 參加每天的例會(huì)。 ·????????Notify the bossin time if there are any questions or complaints. 如有任何問題或投訴出現(xiàn)及時(shí)通知上司。 ·????????Beable to work in other departments or take part in interdepartmental trainingwhen required. 在需要時(shí)能在其他部門上班或參加跨部門培訓(xùn)。 ·????????Report to thesuperior before leaving the working area for any reason. 因任何原因離開工作區(qū)域時(shí)需報(bào)告上司。 ·????????If sick, reportimmediately to the superior. 如果生病， 及時(shí)通知上司。 ·????????Switch off allunnecessary equipment at the end of work. 結(jié)束工作時(shí)關(guān)閉所有不必要的設(shè)備。 ·????????Breaks and mealperiods should be in compliance with the hotel standards. 休息和用餐時(shí)間需遵從酒店標(biāo)準(zhǔn)。 ·????????Complywith all hotel rules and regulations. 遵從所有酒店規(guī)章制度。 ·????????All rules andregulations refer to colleague handbook. 所有規(guī)章制度請(qǐng)參照員工手冊(cè)。 ·????????Be aware ofaccident prevention and help enforce safe working conditions to achieve thegoal of zero accidents. 了解事故預(yù)防并加強(qiáng)工作安全以達(dá)到零事故的目標(biāo)。 ·????????Perform anyduties assigned by the Management. 執(zhí)行任何管理層委托的工作。 ·????????Use ingredientefficiently to minimize waste and maintain departmental food cost within budget. 合理安排食材，避免不必要的浪費(fèi)，保證部門成本率在預(yù)算內(nèi)。 ·????????Maintain highestfire safety standards with proper fire handling to eliminate fire risks. 嚴(yán)守消防安全，安全用火，避免發(fā)生火災(zāi)。 ·????????Comply withrules and regulations of the Colleague Handbook. 遵守《員工手冊(cè)》的各項(xiàng)規(guī)章制度。 ·????????Ensure thetimely completion of seasonal sales products for the hotel, including but notlimited to New Year gift boxes, rice dumplings, and mooncakes. 按時(shí)完成酒店季節(jié)性銷售產(chǎn)品，不局限新年禮盒、粽子、月餅。 ·????????Comply withattendance policies and follow management's shift arrangements regardingovertime work and leave. 遵循考勤制度，服從管理人員安排的合理加班和休假。 ·????????100% Completehotel and job-related training courses. 100%完成酒店和崗位相關(guān)的培訓(xùn)課程。 Marketing市場(chǎng)推廣 ·????????Employees are obligated to assist the hotel in selling seasonalproducts. 員工有義務(wù)協(xié)助酒店銷售季節(jié)性產(chǎn)品。