全權(quán)負(fù)責(zé)酒店廚房的涼菜制作工作。熟練制作各類涼菜，包括開(kāi)胃菜、沙拉和鹵味等，注重口味平衡、色彩搭配和擺盤藝術(shù)。挑選優(yōu)質(zhì)食材，在制作過(guò)程中嚴(yán)格遵守食品安全與衛(wèi)生標(biāo)準(zhǔn)，確保每道涼菜的新鮮度和口感。監(jiān)督并培訓(xùn)初級(jí)涼菜廚師，在食材選擇、調(diào)味技巧和擺盤技能方面給予指導(dǎo)。定期評(píng)估和更新涼菜菜單，以緊跟市場(chǎng)趨勢(shì)和顧客喜好。同時(shí)，根據(jù)實(shí)際業(yè)務(wù)量和廚房工作安排，積極協(xié)助其他任務(wù)，如廚房庫(kù)存檢查和餐具消毒，為整個(gè)廚房的高效運(yùn)作貢獻(xiàn)力量。
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(kù)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。
Safety and Security
安全與安保
l??Report work related accidents, or otherinjuries immediately upon occurrence to manager/supervisor.
工作中一旦發(fā)生事故或其他傷害，立即向經(jīng)理 / 主管報(bào)告。
l??Identify and correct unsafe work proceduresor conditions and/or report them to management and security/safety personnel.
識(shí)別并糾正不安全的工作程序或狀況，或?qū)⑵鋱?bào)告給管理層以及安保 / 安全人員。
l??Follow company and department safety andsecurity policies and procedures to ensure a clean, safe, and secure environment.
遵守公司和部門的安全與安保政策及程序，以確保環(huán)境清潔、安全且有保障。
l??Follow policies and procedures for the safeoperation and storage of tools, equipment, and machines.
遵循工具、設(shè)備和機(jī)器的安全操作及存儲(chǔ)政策與程序。
l??Use proper equipment, wear appropriatepersonal protective clothing (PPE), and employ correct lifting procedures, asnecessary, to avoid injury.
必要時(shí)，使用合適的設(shè)備，穿戴恰當(dāng)?shù)膫€(gè)人防護(hù)裝備（PPE），并采用正確的搬運(yùn)程序，以避免受傷。
l??Complete appropriate safety training andcertifications to perform work tasks.
完成適當(dāng)?shù)陌踩嘤?xùn)并獲得相關(guān)認(rèn)證，以執(zhí)行工作任務(wù)。
l??Follow property specific procedures forhandling emergency situations (e.g., evacuations, medical emergencies, naturaldisasters).
遵循酒店特定的應(yīng)急處理程序（如疏散、醫(yī)療緊急情況、自然災(zāi)害應(yīng)對(duì)）。
Policies and Procedures
政策與程序
l??Follow company and department policies andprocedures.
遵守公司和部門的政策與程序。
l??Protect company tools, equipment, machines,or other assets in accordance with company policies and procedures.
依照公司政策與程序保護(hù)公司的工具、設(shè)備、機(jī)器或其他資產(chǎn)。
l??Ensure uniform, nametags, and personalappearance are clean, hygienic, professional and in compliance with companypolicies and procedures.
確保制服、名牌以及個(gè)人形象干凈、衛(wèi)生、專業(yè)，且符合公司的政策與程序。
l??Protect the privacy and security of guestsand coworkers.
保護(hù)客人和同事的隱私與安全。
l??Maintain confidentiality of proprietarymaterials and information.
對(duì)專有材料和信息予以保密。
l??Perform other reasonable job duties asrequested by Supervisors.
按主管要求履行其他合理的工作職責(zé)。
Guest Relations
賓客關(guān)系
l??Assist other employees to ensure propercoverage and prompt guest service.
協(xié)助其他員工，確保服務(wù)全面且能及時(shí)為客人提供服務(wù)。
l??Address guests' service needs in aprofessional, positive, and timely manner.
以專業(yè)、積極且及時(shí)的方式處理客人的服務(wù)需求。
Communication
溝通
l??Provide assistance to coworkers, ensuringthey understand their tasks.
為同事提供幫助，確保他們理解自己的任務(wù)。
l??Speak to guests and co - workers using clear,appropriate and professional language.
使用清晰、恰當(dāng)且專業(yè)的語(yǔ)言與客人和同事交流。
l??Talk with and listen to other employees toeffectively exchange information.
與其他員工交談并傾聽(tīng)，以有效交換信息。
l??Discuss work topics, activities, or problemswith coworkers, supervisors, or managers discreetly and quietly, avoidingpublic areas of the property.
謹(jǐn)慎且輕聲地與同事、主管或經(jīng)理討論工作主題、活動(dòng)或問(wèn)題，避免在酒店公共區(qū)域進(jìn)行。
l??Answer telephones using appropriate etiquetteincluding answering the phone within 3 rings, answering with a smile in one'svoice, using the callers' name, transferring calls to appropriateperson/department, requesting permission before placing the caller on hold,taking and relaying messages, and allowing the caller to end the call.
使用恰當(dāng)?shù)亩Y儀接聽(tīng)電話，包括在三聲內(nèi)接聽(tīng)，接聽(tīng)時(shí)聲音帶笑，稱呼來(lái)電者姓名，將電話轉(zhuǎn)接給合適的人 / 部門，在讓來(lái)電者等待前請(qǐng)求許可，記錄并轉(zhuǎn)達(dá)信息，以及讓來(lái)電者結(jié)束通話。
Assists Management
協(xié)助管理
l??Serve as a departmental role model or mentorby working alongside employees to perform technical or functional job duties.
通過(guò)與員工一起執(zhí)行技術(shù)或職能工作任務(wù)，擔(dān)任部門榜樣或?qū)煛?l??Assign and ensure work tasks are completed ontime and that they meet appropriate quality standards.
分配工作任務(wù)并確保按時(shí)完成，且符合適當(dāng)?shù)馁|(zhì)量標(biāo)準(zhǔn)。
l??Ensure that hourly employees are trained oncompany core values, job roles, responsibilities, and technical and serviceaspects of the job.
確保小時(shí)工接受公司核心價(jià)值觀、工作職責(zé)、責(zé)任以及工作技術(shù)和服務(wù)方面的培訓(xùn)。
l??Encourage and motivate employees to performtheir best, take responsibility for tasks and assignments, make decisions andprovide input on possible improvements.
鼓勵(lì)和激勵(lì)員工發(fā)揮最佳水平，對(duì)任務(wù)和工作負(fù)責(zé)，做出決策并為可能的改進(jìn)提供建議。
l??Assist management in establishing andcommunicating goals, performance expectations, timetables and deadlines forshift or departmental operations to hourly employees and ensure that they areunderstood.
協(xié)助管理層為小時(shí)工制定并傳達(dá)班次或部門運(yùn)營(yíng)的目標(biāo)、績(jī)效期望、時(shí)間表和截止日期，并確保他們理解這些內(nèi)容。
l??Ensure employee compliance with companystandards and policies and external regulations (e.g., safety, OSHA, department- specific procedures such as food standards).
確保員工遵守公司標(biāo)準(zhǔn)、政策以及外部法規(guī)（如安全、職業(yè)安全與健康管理局規(guī)定、部門特定程序，如食品標(biāo)準(zhǔn)）。
Working with Others
團(tuán)隊(duì)協(xié)作
l??Support all co - workers and treat them withdignity and respect.
支持所有同事，給予他們尊嚴(yán)和尊重。
l??Handle sensitive issues with employees and/orguests with tact, respect, diplomacy, and confidentiality.
以機(jī)智、尊重、圓滑的方式處理與員工和 / 或客人相關(guān)的敏感問(wèn)題，并注意保密。
l??Partner with and assist others to promote anenvironment of teamwork and achieve common goals.
與他人合作并提供協(xié)助，營(yíng)造團(tuán)隊(duì)合作氛圍，實(shí)現(xiàn)共同目標(biāo)。
l??Develop and maintain positive and productiveworking relationships with other employees and departments.
與其他員工和部門建立并保持積極、高效的工作關(guān)系。
l??Actively listen to and consider the concernsof other employees, responding appropriately and effectively.
積極傾聽(tīng)并考慮其他員工的關(guān)切，做出適當(dāng)且有效的回應(yīng)。
QualityAssurance/Quality Improvement
質(zhì)量保證 / 質(zhì)量提升
l??Comply with quality assurance expectationsand standards.
遵守質(zhì)量保證的期望和標(biāo)準(zhǔn)。
l??Monitor the performance of others to ensureadherence to quality expectations and standards.
監(jiān)督他人的表現(xiàn)，確保其符合質(zhì)量期望和標(biāo)準(zhǔn)。
Physical Tasks
體力任務(wù)
l??Stand, sit, or walk for an extended period oftime or for an entire work shift.
長(zhǎng)時(shí)間站立、就坐或行走，甚至貫穿整個(gè)工作班次。
l??Reach overhead and below the knees, includingbending, twisting, pulling, and stooping.
能夠伸展到頭頂上方及膝蓋以下，包括彎腰、扭轉(zhuǎn)、拉拽和俯身。
l??Move, lift, carry, push, pull, and placeobjects weighing less than or equal to 25 pounds without assistance.
無(wú)需他人協(xié)助，移動(dòng)、抬起、搬運(yùn)、推拉及放置重量小于或等于 25 磅的物品。
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(shuō)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(wèn)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(lái)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(wèn)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(chóng)害控制指南，將蟲(chóng)害控制問(wèn)題報(bào)告給相關(guān)人員。
Stocking/Receiving
庫(kù)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(kù)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,including using appropriate tools to open cartons, boxes, and cans; keepingknives sharpened; using proper knife handling procedures; using correct knivesfor particular food item or specific task; using dry pads when moving hotmaterial; and engaging all appropriate safety devices prior to operatingequipment.
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(kāi)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(guò)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(guò)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。
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