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PRINCIPALRESPONSIBILITIES 主要職責(zé) OPERATIONS運(yùn)營 1.?Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager 執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù)。 2.Assists Chinese Executive Chef withkitchen operations as necessary. Carry out preciseand clear direction from Chinese Executive Chef from recipes, systems, generalstandards and quality control in order to ensure best guest satisfaction. 協(xié)助行政總廚維持廚房的運(yùn)營。執(zhí)行行政總廚精確及明確的指示，從配 方、系統(tǒng)到整體標(biāo)準(zhǔn)和質(zhì)量控制，來確保達(dá)到顧客滿意度。 3.Performs all duties of kitchencolleagues as required. 履行廚房同事的職責(zé)。 4.Follow direction of Hygiene Officerand local Hygiene Bureau as well as HACCP in order toensure best production and high level of hygiene in order to avoiding cross infectionat all times. Recognizes superior quality products, presentations and flavor. 根據(jù)衛(wèi)生主任，衛(wèi)生局及 HACCP 的指示，確保高標(biāo)準(zhǔn)的清潔衛(wèi)生，以避免交叉感染。注重并確保食品的質(zhì)量、擺盤及風(fēng)味達(dá)到優(yōu)良的水準(zhǔn)。 5.Maintains food preparation handlingand correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn)。 6.Maintains purchasing, receiving andfood storage standards. 堅(jiān)持執(zhí)行采購，收貨及食品貯藏的標(biāo)準(zhǔn)。 7.?Ensures compliance with all localand national (Health Department) regulations. 確保遵守當(dāng)?shù)卣皣遥ㄐl(wèi)生部門）的規(guī)定。 8.Supports procedures for food &beverage portion and waste controls. 協(xié)助對食品及飲料份量及浪費(fèi)的控制。 9.Follows proper handling and righttemperature of all food products. 遵循食品的適當(dāng)處理及正確的保存溫度的原則。 10.To implement and follow adepartmental daily Briefing / Show time. 貫徹執(zhí)行每天的例會。 11.Operates and maintains alldepartment equipment and reports malfunctions. 操作及維護(hù)所有部門的設(shè)備，并匯報(bào)設(shè)備故障。 12.Effectively investigates reports andfollows-up on colleagues accidents. 有效的調(diào)查，報(bào)告及跟進(jìn)同事事故。 13.To be responsible for assetmanagement of all outlet property and facilities. 負(fù)責(zé)所有部門的財(cái)產(chǎn)和設(shè)備的管理。 14.Reviews staffing levels to ensure thatguest service, operational needs and financial objectivesare met. 復(fù)核同事的工作表現(xiàn)，以確保賓客服務(wù),業(yè)務(wù)需要和財(cái)務(wù)目標(biāo)達(dá)到標(biāo)準(zhǔn)。 15.Enforce The CORDIS food preparationand presentation guidelines to ensure consistent qualityculinary offerings to our guests. 執(zhí)行康得思集團(tuán)的食物制作準(zhǔn)備及呈現(xiàn)方式的指南,以確保提供給客人品質(zhì)如一的美食。 16.Responds to guest inquires orconcerns within 24 hours in what is deemed the appropriatemanner. 以確定認(rèn)為適當(dāng)?shù)姆绞綄腿说囊蓡?24 小時內(nèi)做出回應(yīng)。 17.?Maintain F&B concepts andMission standards fro preparation & presentation. 保持餐飲部關(guān)于備菜和擺盤的概念及使命。 18.Promote positive inter-departmentalrelations through candid communication and cooperation.Make ultimate use of time and resources through good planning as well as teamgoal setting. 通過坦誠的溝通合作，積極推動跨部門的合作。通過計(jì)劃及團(tuán)隊(duì)目標(biāo)的設(shè)定，充分利用時間及資源。 19.?Follow and implement Prime timesduring operation hours. 貫徹和落實(shí)黃金時段的營業(yè)時間。 20.?Above all. To lead by examplethrough a “hands on” approach to motivate our colleaguesto excel. 總之，通過“傳遞”的方式激勵我們的伙伴，精益求精。 21.Perform other duties assigned by themanagement. 履行管理層安排的其他工作職責(zé)。