亚洲欧美自偷自拍视频图片,伊人久久精品亚洲午夜,亚洲精品一区二区三区四区高清,荫蒂添的好舒服视频 ,最近免费中文字幕大全免费版视频

Delight Guest和悅賓客 1.Practice the service culture SHINE with Service Essence Training 對客服務(wù)中踐行《服務(wù)精髓》中SHINE的服務(wù)文化要求 2.Solve the guest complaints with service culture E-Leap within Service Recovery Training 當客人向我們表達不滿情緒時及時擔負責任，并踐行《服務(wù)補救》中的E-LEAP服務(wù)文化原則 3.Personal grooming, hygiene and courtesy are in line with hotel and brand standards 個人儀容儀表、衛(wèi)生及禮貌禮節(jié)符合酒店和品牌標準 4.Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception 嚴格遵守服務(wù)流程和品牌標準，向我們的客人傳遞品牌精髓的信息以提高客人體驗感和品牌感知度 5.Provide good service, knowledge of facilities etc 擁有良好服務(wù)意識及廚房設(shè)備基本知識等 6.Contributes and works as a team, Maintains a professional and friendly attitude 具有奉獻精神及團隊合作精神，保持專業(yè)級友好的態(tài)度 7.Ensures a clean, professional appearance according to hotel grooming standards 根據(jù)酒店儀容儀表標準，保持干凈專業(yè)的儀容儀表 8.Familiars with the use of equipment in kitchen, practices the hygiene and sanitation procedures. 熟悉廚房設(shè)備的用法，實行衛(wèi)生安全規(guī)程 9.Ensures proper use and cleaning of equipment, practices economy, maintains strict control on food wastage 確保清潔用具的正當使用，嚴格控制食品浪費 10. Ensure all staff have training, good skill and briefed on the hotel rules and regulations 確保所有員工得到培訓(xùn)，擁有好的技能并向員工傳達酒店的規(guī)章制度 11.To greet with a smile at all times to colleagues or guests anywhere in the hotel (front or back of the house) 以微笑問候同事及客人 12.To take pride in personal appearance for personal hygiene and uniform 保持個人衛(wèi)生干凈整潔 13.To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to employees under his supervision 給員工說明餐廳，宴會，食品出品及其他職責 14.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 檢查所有餐廳及宴會活動的準備項目，負責把握出品時間以保證優(yōu)質(zhì)地食品服務(wù) 15.To constantly check the quality of food prepared with regard to taste and temperature 根據(jù)味道及溫度不斷檢查食品的質(zhì)量 16.To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards 菜品出品要視覺上統(tǒng)一，根據(jù)標準菜品裝飾是必備的 17.To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage 為了減少浪費，根據(jù)料單控制菜品分量 18.To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers 檢查倉庫及凍庫，負責庫存的補充及合理的回收利用 19.Ensures smooth and effective communication among the kitchens and with other departments 保證廚房與其他部門的順利有效的溝通 20.To constantly be alert on freshness, presentations and temperature of food served 出菜時，注意食品的新鮮度，溫度及出品樣式 21.Ensures food portioning, serving, requisitions / receiving from stores are properly controlled 保證食品的分量，很好的控制食品的出入庫 22.Liaise and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment 工作上保持與管事部經(jīng)理緊密聯(lián)系以獲得清潔用具 23.To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with engineering on work order forms. 檢查所有機器，以保證正常運作及使用，并根據(jù)工程部正在維修的項目 24.Misuse of equipment should be reported and disciplinary action should be taken 不可濫用設(shè)備，一經(jīng)發(fā)現(xiàn)立即匯報并受到相應(yīng)處分 25.Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils 確保所有員工遵守衛(wèi)生安全程序 26.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 SFSMS policy 確保工作區(qū)域，工作臺，工作用具如刻板，片刀，攪拌機，刀具，鍋，鏟等消毒干凈 27.To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times 保證凍庫，天花板，墻體，地板及架子等干凈 28.To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are always fresh and dated 檢查抽屜，柜式冰箱及步入凍庫，以保證干凈以及食品的新鮮度 29.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 與管事部保持緊密聯(lián)系，以確保排煙機，爐灶，烤箱，凍庫，蒸爐，等設(shè)備保持干凈 30.To ensure that all kitchen adhere to the hotel grooming standards 保證廚房所有員工擁有酒店標準的儀容儀表 31.To report to the Executive / Head Chef on all staff and operation matters 向上級匯報運作出現(xiàn)的問題 32.To monitor staff schedules and ensure punctuality at work 監(jiān)督員工以保證員工準時上下班 33.To conduct training classes for staff to develop their skills / new menu items 為員工開展培訓(xùn)課程以增加技能及熟悉新菜單 34.To guide the employee orientation for new hires 培訓(xùn)新員工 35.To ensure that staff are aware of hotel rules and regulations 保證所有員工熟悉酒店規(guī)章制度 36.To ensure that staff are trained on fire and safety and emergency procedures 保證所有員工接受消防培訓(xùn)及急救操作程序培訓(xùn) 37.To provide the necessary assistance / support to staff and Executive / Head Chef to achieve their goals 給予員工及上級幫助以使他們達標 任職要求Good health 身體健康 Good communication 良好的溝通技能 Pleasant looking 五官端正 Fluent in both verbal & written English & Mandarin 出色的普通話及英語的口語和寫作能力 8years Kitchen experience. Knowledge in food material’s English, can understand the menu and write the menu. 有八年的廚房工作經(jīng)驗. 了解食品原材料的英文, 能看懂菜單和寫菜單。 2 year of experience in the same position of similar field 2年的相關(guān)工作經(jīng)驗 Positive attitude/role model Initiative 態(tài)度端正/有以身作則的意識