1.監(jiān)督并協(xié)調(diào)廚師和工作人員的活動(dòng)。決定食物的呈現(xiàn)方式，并打造富有裝飾性的食物擺盤。確保上菜時(shí)分量恰當(dāng)、擺放整齊且配有合適的裝飾。監(jiān)控準(zhǔn)備的食物數(shù)量。告知餐飲服務(wù)人員特色菜品和缺貨菜品。準(zhǔn)備特殊餐食或替代菜品。協(xié)助廚師和廚房工作人員完成各項(xiàng)任務(wù)。為廚師提供所需物品。監(jiān)控廚房用品和食材庫存。維護(hù)食品安全計(jì)劃和食品的廚房日志。確保食品質(zhì)量，若產(chǎn)品不符合規(guī)格，及時(shí)通知經(jīng)理。
2.協(xié)助管理層進(jìn)行招聘、培訓(xùn)、排班、評(píng)估、輔導(dǎo)、紀(jì)律管理以及激勵(lì)和指導(dǎo)員工。遵守公司所有安全與安保政策及程序；向經(jīng)理報(bào)告維護(hù)需求、事故、受傷情況和不安全的工作條件；完成安全培訓(xùn)及相關(guān)認(rèn)證。確保制服及個(gè)人形象整潔、專業(yè)；對(duì)專有信息保密；保護(hù)公司資產(chǎn)。滿足客人的服務(wù)需求。使用清晰、專業(yè)的語言與他人交流。與他人建立并維持積極的工作關(guān)系；支持團(tuán)隊(duì)達(dá)成共同目標(biāo)；傾聽并妥善回應(yīng)其他員工的關(guān)切。確保符合質(zhì)量期望和標(biāo)準(zhǔn)。能夠長(zhǎng)時(shí)間站立、就座或行走。能夠舉高手臂及彎腰至膝蓋以下，包括彎曲、扭轉(zhuǎn)、拉扯和俯身等動(dòng)作。無需他人協(xié)助，即可移動(dòng)、搬運(yùn)、攜帶、推動(dòng)、拉動(dòng)及放置重量小于或等于 25 磅的物品。按主管要求履行其他合理的工作職責(zé)。
General Kitchen
廚房綜合事務(wù)
l??Ensure the quality of the food items andnotify manager if a product does not meet specifications.
確保食品質(zhì)量，若產(chǎn)品不符合規(guī)格，通知經(jīng)理。
l??Follow appropriate personal hygieneprocedures to ensure food served to guests is safe for consumption, includingdisinfecting hands prior to handling food and wearing a hat/hairnet and properfootwear.
遵循適當(dāng)?shù)膫€(gè)人衛(wèi)生程序，確保提供給客人的食物可安全食用，包括在處理食物前對(duì)手部進(jìn)行消毒，佩戴帽子 / 發(fā)網(wǎng)和合適的鞋子。
l??Follow and ensure compliance with food safetyand handling policies and procedures, such as product rotation, First In -First Out (FIFO); dating, labeling, cleaning, and organizingcoolers/freezers/storage areas; and Cold Chain compliance, across all food -related departments and areas.
在所有與食品相關(guān)的部門和區(qū)域，遵循并確保遵守食品安全與處理政策和程序，如產(chǎn)品周轉(zhuǎn)、先進(jìn)先出（FIFO）原則；對(duì)冷藏柜 / 冷凍柜 / 存儲(chǔ)區(qū)域進(jìn)行日期標(biāo)注、標(biāo)簽張貼、清潔和整理；以及冷鏈合規(guī)。
l??Prepare all potentially hazardous foods atthe correct temperature according to the HACCP guidelines.
根據(jù)危害分析與關(guān)鍵控制點(diǎn)（HACCP）指南，在正確的溫度下準(zhǔn)備所有可能有危害的食品。
l??Communicate any assistance needed during busyperiods to the Chef to ensure optimum service to guests.
在繁忙時(shí)段，向廚師說明所需的任何協(xié)助，以確保為客人提供最佳服務(wù)。
l??Monitor the quantity of food that is preparedand the portions that are served in to control food waste and ensure that goodfood is not thrown away.
監(jiān)控準(zhǔn)備的食物數(shù)量和供應(yīng)的分量，以控制食物浪費(fèi)，確保優(yōu)質(zhì)食物不被丟棄。
l??Check and ensure the correctness of thetemperature of appliances and food using thermostats and thermometers,including monitoring freezer systems, such as fans, drains, and doors, forproper operation, and report issues or problems to facility management.
使用恒溫器和溫度計(jì)檢查并確保電器和食物的溫度正確，包括監(jiān)控冷凍系統(tǒng)（如風(fēng)扇、排水口和門）的正常運(yùn)行情況，并將問題報(bào)告給設(shè)施管理部門。
l??Operate ovens, stoves, grills, microwaves,and fryers to prepare foods.
操作烤箱、爐灶、烤架、微波爐和油炸鍋來準(zhǔn)備食物。
l??Maintain kitchen logs for food safety programcompliance (e.g., A1, A2, QA).
維護(hù)廚房日志，以符合食品安全計(jì)劃要求（如 A1、A2、質(zhì)量保證相關(guān)記錄）。
l??Report maintenance issues immediately toappropriate personnel (i.e., management or maintenance).
立即將維護(hù)問題報(bào)告給相關(guān)人員（即管理層或維護(hù)人員）。
l??Maintain up - to - date knowledge of companyFood Safety Programs within assigned area of responsibility, as well as alllocal, state, and federal regulations.
在指定的職責(zé)范圍內(nèi)，隨時(shí)掌握公司食品安全計(jì)劃以及所有當(dāng)?shù)?、州和?lián)邦法規(guī)的最新情況。
l??Inform Chef of any excess food items that canbe used in daily specials or elsewhere.
告知廚師任何可用于每日特色菜或其他用途的多余食品。
l??Maintain food logs for all food products(e.g., production charts).
維護(hù)所有食品的記錄（如生產(chǎn)圖表）。
Sanitation andMaintenance
衛(wèi)生與維護(hù)
l??Wash and disinfect kitchen area includingtables, tools, knives, and equipment to ensure sanitary conditions and meet thedepartmental standards, including using sanitizers required by healthdepartment.
清洗并消毒廚房區(qū)域，包括桌子、工具、刀具和設(shè)備，以確保衛(wèi)生條件符合部門標(biāo)準(zhǔn)，包括使用衛(wèi)生部門要求的消毒劑。
l??Set - up and break down work station withrequired mise en place, tools, equipment and supplies, ensuring items are toestablished specs, ensuring adequate fill of containers, storing itemsappropriately, and cleaning station as appropriate.
設(shè)置和拆除工作區(qū)域，配備所需的準(zhǔn)備工作、工具、設(shè)備和用品，確保物品符合既定規(guī)格，確保容器填充適量，物品存放得當(dāng)，并對(duì)工作區(qū)域進(jìn)行適當(dāng)清潔。
l??Follow and ensure compliance with sanitationand cleaning procedures and pest control guidelines, reporting pest controlissues to appropriate personnel.
遵循并確保遵守衛(wèi)生清潔程序和蟲害控制指南，將蟲害控制問題報(bào)告給相關(guān)人員。
Stocking/Receiving
庫存管理 / 收貨
l??Monitor stock of kitchen supplies and food toidentify needed items and ensure neat and orderly storage, and communicatepotential product shortages, or price changes, to supervisor/manager.
監(jiān)控廚房用品和食品庫存，確定所需物品，確保儲(chǔ)存整齊有序，并將潛在的產(chǎn)品短缺或價(jià)格變化告知主管 / 經(jīng)理。
Kitchen Tools &Equipment
廚房工具與設(shè)備
l??Use kitchen tools safely and appropriately, includingusing appropriate tools to open cartons, boxes, and cans; keeping knivessharpened; using proper knife handling procedures; using correct knives forparticular food item or specific task; using dry pads when moving hot material;and engaging all appropriate safety devices prior to operating equipment.
安全且恰當(dāng)?shù)厥褂脧N房工具，包括使用合適的工具打開紙箱、盒子和罐頭；保持刀具鋒利；采用正確的刀具使用程序；針對(duì)特定食物或任務(wù)使用正確的刀具；搬運(yùn)熱的材料時(shí)使用隔熱墊；在操作設(shè)備前啟動(dòng)所有適當(dāng)?shù)陌踩b置。
l??Use measuring tools (for example, scale,measuring cups, measuring spoons) to precisely measure ingredients and portionsizes.
使用測(cè)量工具（如秤、量杯、量勺）精確測(cè)量食材和分量大小。
Food Preparation
食物準(zhǔn)備
l??Prepare and cook food according to recipes,quality standards, presentation standards, and food preparation checklist,establishing priority items.
根據(jù)食譜、質(zhì)量標(biāo)準(zhǔn)、呈現(xiàn)標(biāo)準(zhǔn)和食物準(zhǔn)備清單準(zhǔn)備和烹飪食物，確定優(yōu)先處理的項(xiàng)目。
l??Test foods to determine if they have beencooked sufficiently, using methods such as tasting, smelling, or piercing themwith utensils.
通過品嘗、聞味或用器具穿刺等方法，測(cè)試食物是否煮熟。
l??Weigh, measure, and mix ingredients accordingto recipes or personal judgment, using various kitchen utensils and equipment.
根據(jù)食譜或個(gè)人判斷，使用各種廚房用具和設(shè)備稱量、測(cè)量和混合食材。
l??Prepare ingredients for cooking, includingportioning, chopping, and storing food before use.
為烹飪準(zhǔn)備食材，包括在使用前進(jìn)行分量劃分、切碎和儲(chǔ)存。
l??Monitor food quality while preparing food andthroughout the day utilizing the HACCP forms and production charts.
在準(zhǔn)備食物過程中和全天，利用 HACCP 表格和生產(chǎn)圖表監(jiān)控食品質(zhì)量。
l??Wash and peel (if required) fresh fruits andvegetables to prepare them for cooking or consumption.
清洗并（如有需要）去皮新鮮水果和蔬菜，為烹飪或食用做準(zhǔn)備。
l??Assist cooks and kitchen staff with varioustasks as needed and provide cooks with needed items.
根據(jù)需要協(xié)助廚師和廚房工作人員完成各種任務(wù)，并為廚師提供所需物品。
l??Prepare special meals or substitute items,where possible, to satisfy guest requests.
如有可能，準(zhǔn)備特殊餐食或替代菜品，以滿足客人的要求。
l??Supervise and coordinate activities of cooksand workers engaged in food preparation.
監(jiān)督并協(xié)調(diào)從事食物準(zhǔn)備工作的廚師和員工的活動(dòng)。
l??Determine how food should be presented andcreate decorative food displays.
確定食物的呈現(xiàn)方式，并制作裝飾性的食物擺盤。
Set - up
布置
l??Ensure proper portion, arrangement, and foodgarnish to be served to waiters or patrons, according to standards.
按照標(biāo)準(zhǔn)，確保提供給服務(wù)員或顧客的食物分量、擺放和裝飾恰當(dāng)。
l??Inform Food & Beverage service staff ofmenu specials and out of stock menu items throughout the meal period.
在用餐期間，告知餐飲服務(wù)人員菜單上的特色菜和缺貨菜品。
l??Serve food (for example, soup, desserts,sides, entrees) in proper portions onto dishes, plates, mugs, and bowls,ensuring proper plate appearance.
將食物（如湯、甜點(diǎn)、配菜、主菜）以適當(dāng)?shù)姆至渴⒎旁诒P子、碟子、杯子和碗中，確保餐盤外觀合適。
Maintenance, Sanitation,and Cleaning Activities
維護(hù)、衛(wèi)生與清潔活動(dòng)
l??Ensure food storage areas are clean.
確保食品儲(chǔ)存區(qū)域干凈整潔。
CRITICAL COMPETENCIES 關(guān)鍵能力
Analytical Skills
分析能力
l??Learning 學(xué)習(xí)能力
l??Decision - Making 決策能力
l??Arithmetic Computation 算術(shù)運(yùn)算能力
l??Problem Solving 問題解決能力
Interpersonal Skills
人際交往能力
l??Team Work 團(tuán)隊(duì)合作能力
l??Diversity Relations 多元化關(guān)系處理能力
l??Interpersonal Skills 人際交往技巧
l??Customer Service Orientation 客戶服務(wù)導(dǎo)向能力
Communications
溝通能力
l??Listening 傾聽能力
l??Communication 溝通能力
l??English Language Proficiency 英語語言能力
Personal Attributes
個(gè)人特質(zhì)
l??Dependability 可靠性
l??Safety Orientation 安全意識(shí)
l??Positive Demeanor 積極的態(tài)度
l??Adaptability/Flexibility 適應(yīng)性/ 靈活性
l??Presentation 形象展示能力
l??Initiative 主動(dòng)性
l??Integrity 正直
l??Stress Tolerance 抗壓能力
Organization
組織能力
l??Detail Orientation 注重細(xì)節(jié)能力
l??Multi - Tasking 多任務(wù)處理能力
l??Planning and Organizing 規(guī)劃與組織能力
l??Time Management 時(shí)間管理能力
Physical Abilities
身體能力
l??Stamina 耐力
l??Hand - Eye Coordination 手眼協(xié)調(diào)能力
l??Visual Acuity 視力
Stock and Inventory
庫存管理
l??Food Storage and Rotation 食品儲(chǔ)存與周轉(zhuǎn)能力
Equipment and Tools
設(shè)備與工具使用
l??Temperature Standards 溫度標(biāo)準(zhǔn)知識(shí)
l??Thermometer and Thermostat 溫度計(jì)與恒溫器使用
l??Kitchen Tools 廚房工具使用
l??Kitchen Equipment 廚房設(shè)備使用
l??Cleaning Kitchen Tools/Equipment 廚房工具/ 設(shè)備清潔
l??Kitchen Wares 廚房器具知識(shí)
l??Kitchen Measurement Tools 廚房測(cè)量工具使用
Basic Cookery 基礎(chǔ)烹飪能力
l??Recipe 食譜運(yùn)用能力
l??Information Retention 信息記憶能力
l??Cooking Standards 烹飪標(biāo)準(zhǔn)掌握
l??Thawing Food 食物解凍知識(shí)
l??Measurement 測(cè)量能力
Set - up 布置能力
l??Station Setup 工作區(qū)域設(shè)置能力
Bussing 餐飲服務(wù)輔助
l??Food Handling 食品處理能力
Cleaning and Sanitation 清潔與衛(wèi)生能力
l??Sanitation Systems 衛(wèi)生系統(tǒng)知識(shí)
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