1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and? Restaurants.
計劃和準備執(zhí)行高質量的食品和擺設在指定的餐廳。
2.????????Seamless working with Recipes,Standards and Plating Guides.
嚴格按照菜譜、標準和擺盤標準。
3.????????Maintenance of all HACCP aspects withinthe hotel operation.
在酒店運營之中保持HACCP各方面要求。
4.????????Correct usage of all equipment, toolsand machines.
正確操作所有的設備、器具和機器。
5.????????Must focus on constant improvement ofTraining Manuals and SOP’s.
必須對具有持續(xù)性的人員培訓和標準與程序的提高和改善保持關注。
6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing.
必須積極主動參加每日質量會議（每日廚師晨會、團隊會議），以保持廚房運營持續(xù)地提高，達到目標和保持順暢地交流。
7.????????Can be asked to work for off siteevents.
可以被要求進行外賣工作。
8.????????Can be asked to complete tasks and jobsoutside the kitchen areas.
可以被要求在廚房以外的地點完成工作。
9.????????Can be utilised during inventories.
可以被要求進行盤存工作。
10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應知道關于住宿率,宴會,預測計劃和收益。
11.???? Preperationof menus as per request, in timely fashion.
及時的按要求準備菜單。
12.???? Workingon new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結合數(shù)碼照片。
13.???? Controlof stations within the kitchen.
調節(jié)廚房內部的崗位。
14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages.
與管事部緊密的工作關系確保高質量的清潔和最低程度的破損。
15.???? Everyguest request must be responded to complete satisfaction.
對于每位客人的要求要作出回應使客人滿意。
16.???? Havinga open-minded approach to constructive feedback.
用虛心的態(tài)度去接受有建設性的意見。
17.???? Purchaseand control of produce.
采購和控制產(chǎn)品。
18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department.
時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行???? 為舉止，確保部門的良好運營。
19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times.
協(xié)調、組織和參與和廚房有關的所有產(chǎn)品的制作，檢查并依照零點菜單和每日菜單，季節(jié)特供菜單。時刻保持預先設置菜單的標準，份量和成本。
20.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions.
時刻保持自己和所管轄的員工的紀律性和適當?shù)牟僮?。并且檢查個人衛(wèi)生、整潔的工服、操作臺的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需要。向行政總廚匯報所有的問題并采取適當?shù)男袆印?21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef.
遵照行政總廚要求的任何新菜單的改動和對于新菜單、每日特供菜單、促銷活動所采取的任何 工作方法。
22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability.
緊密配合行政總廚對于當天食品數(shù)量的定購。最大限度的杜絕浪費已獲得最佳的收益率。
23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department.
檢查所有歸屬于該部門的設備，確保所有設備正常運轉，如果需要向行政總廚匯報所有問題。準備遞送工程部門的維修單。
24.???? Ensuresthat recipes and costing are established and updated.
確保菜譜和成本的存在和更新。
25.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients.
監(jiān)控食品的質量和數(shù)量是確保最大限度的節(jié)約原材料。
26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef.
在行政總廚缺席的情況下出席每月管理者會議、運營部會議以及組織部門會議。
27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef.
協(xié)助行政總廚廚師對新菜單提出建議和改變季節(jié)性食品的觀念。
28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill experience no delays during the service period.
組織廚師日常基本的挑戰(zhàn)，令客人感受無任何延誤的服務。
29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary adjustments.
檢查員工準備的食品質量按需求標準和做出必要的調整。
30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards.
選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標準。
31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility.
管理培訓和確保所有員工在他上任他的崗位之前具有該崗位合格的資質。
32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner.
監(jiān)控整個食品操作并確保食品按時和正確地操作。
33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea.
負責察看清潔、衛(wèi)生和廚房維護，并采取必須的步驟保持區(qū)域最高的標準。
34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication.
參加交流會議并負責確保所有的員工獲得此交流信息以確保員工的高度滿意。
35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction.
控制、監(jiān)控和負責獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。
36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet.
與廚師緊密合作，常規(guī)會面決定菜單的選擇，以同時讓客人滿意和獲得各部分滿意的收益。
37.???? Reviewsall time sheets to ensure that team member working times and meal breaks are accurate.檢查所有的時間表以確保所有員工的工作時間和用飯時間準確。
38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards.
時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。
39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays.
當有宴會或其他特殊活動時同宴會廳經(jīng)理共同協(xié)商菜單并定價。
40.???? To ensure that allteam members have a complete understanding of and adhere to the Hotel’s Teammember Rules and Regulations.確保員工充分的理解并遵守員工手冊內容。
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