?Ensure the highest food quality at all times.
在任何時(shí)候，確保最高質(zhì)量的食物
?Adhere to Hotel standards of food quality, preparation, recipes, and presentation.
堅(jiān)持酒店關(guān)于食品質(zhì)量、食物準(zhǔn)備、食譜和出品的標(biāo)準(zhǔn)
?Ensure proper staffing and adequate supplies for canteen kitchen.
確保員工食堂有適當(dāng)?shù)娜藛T編制以及足夠的食物供應(yīng)
?Prepare proper menu selection with respect to menu rotation, providing appropriate healthy and nutritious food choice with respect to local culture diversity of staff needs from cosmopolitan background.?
準(zhǔn)備適當(dāng)?shù)牟藛芜x擇以備輪流使用，根據(jù)當(dāng)?shù)匚幕?，以及?lái)自不同國(guó)家和地區(qū)背景的員工需求來(lái)提供適當(dāng)?shù)慕】档臓I(yíng)養(yǎng)的食物選擇
?Co-ordinate operation of staff canteen kitchen through Executive Chef and Executive Sous Chef.
在行政總廚和行政副總廚的指導(dǎo)下協(xié)調(diào)統(tǒng)籌員工餐廳廚房的營(yíng)業(yè)
?Co-ordinate with Director of PS for all administrative, staff related issues and other duties not related to food preparation and hygiene.
與人力資源總監(jiān)協(xié)調(diào)管理所有后勤工作，與員工相關(guān)的問(wèn)題，除了食品準(zhǔn)備和食品衛(wèi)生以外地工作。
?Oversee the seasonings, portions, and appearance of food service in the operation.
監(jiān)督管理在運(yùn)營(yíng)過(guò)程中的調(diào)味料、食物的分量及服務(wù)過(guò)程中的食物裝盤與操作
?Store unused food properly to minimize waste and maximize quality.
適當(dāng)儲(chǔ)存?zhèn)溆檬澄镆宰钚』乐估速M(fèi)，而最大程度提高食品品質(zhì)
?Ensure all food receiving meet hygiene regulation and specifications. Ensure proper control processes are followed in relation to physical, chemical or pest contamination, temperature control, quantity and quality control of received goods
確保所有的收到的食品都滿足衛(wèi)生標(biāo)準(zhǔn)和規(guī)范。通過(guò)物理的、化學(xué)的以及蟲害、溫度控制、收貨數(shù)量和質(zhì)量來(lái)控制并確保符合要求的食品衛(wèi)生
?Ensure proper stock rotation system and timely reordering of goods.
確保適當(dāng)?shù)膬?chǔ)備并及時(shí)預(yù)定貨物
?Ensure timely food preparation with sufficient food quantity provided for each meal period.
確保每頓用餐期間，及時(shí)的食物準(zhǔn)備以及充足的食物量
?Assist in budgetary and payroll expense control as required.
如有需要，協(xié)助預(yù)算以及工資支出和費(fèi)用控制
?Work closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.
跟廚師保持緊密的合作關(guān)系，以確保正確的食物準(zhǔn)備，保證食物傳遞的及時(shí)性以及食品的高質(zhì)量
?Ensure food is served at correct temperature at all times.
確保食品供應(yīng)在任何時(shí)候都有適當(dāng)?shù)臏囟??Assure proper safety, hygiene, and sanitation practices are followed
確保遵循適當(dāng)?shù)陌踩?、清潔和衛(wèi)生習(xí)慣
?Assist Executive Sous Chef in checking and ordering fresh products and dry storage items required by kitchen.
協(xié)助行政副總廚檢查并訂購(gòu)廚房要求的新鮮產(chǎn)品和干貨儲(chǔ)備
?Make sure that all machines, furniture (fridges, benches etc.) equipment and utensils are clean and in proper working condition at all times.
確保所有的器械、家具（冰箱、長(zhǎng)凳等）設(shè)備以及炊具在任何時(shí)候都保持在清潔和適當(dāng)?shù)墓ぷ鳡顟B(tài)
?Attend department related meetings when required.
若需要，參與部門相關(guān)的會(huì)議
?Responsible for the duty roster, staff leaves and attendance record of is outlet.
負(fù)責(zé)所管轄范圍內(nèi)員工的排班，假期以及出勤記錄
?Encourage increased communication between kitchen production internal customers and other departments.
鼓勵(lì)廚房?jī)?nèi)部員工與其他部門的多交流溝通
?Ensure readiness and makes priorities in case of last minute changes.
確保工作準(zhǔn)備就緒并使其優(yōu)先，以免最后一分鐘更改
?Ensure adequate training is provided to canteen kitchen staff, communicate any training needs in timely manner to supervisor/manager, support Executive Chef and Executive Sous Chef in conduction department related training whenever required.
確保員工餐廳廚房員工能有足夠的培訓(xùn)，同時(shí)及時(shí)告知主管或經(jīng)理任何培訓(xùn)需要，在任何時(shí)候如有需要，積極配合行政總廚和行政副總廚部門相關(guān)培訓(xùn)
?Work closely with canteen supervisor and Chief Stewarding ensuring appropriate cleaning and sanitation practices are in place in all staff canteen areas.
與餐廳主管和管事部經(jīng)理密切合作，確保員工餐廳的所有區(qū)域的清潔和衛(wèi)生
?Help employees to achieve optimum quality while minimizing cost. To ensure the food cost is under control?
幫助員工以最低的成本做到最佳品質(zhì)的食物, 并保證食品的成本在控制范圍之內(nèi)。
?Adhere to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these.
遵循并確保所有員工遵循有關(guān)健康、衛(wèi)生和食品安全的所有規(guī)定
?Ensure that all potential and real hazards are reported and reduced immediately.?
確保所有潛在的以及已存在的災(zāi)害能夠及時(shí)匯報(bào)并減輕
?Fully understand the hotel’s fire, emergency, and bomb procedures.
完全理解酒店應(yīng)對(duì)火警、緊急事件以及爆炸事件的程序
?Assure proper safety, hygiene, and sanitation practices are followed.
確保遵循適當(dāng)?shù)陌踩⑿l(wèi)生和消毒的操作程序
?Ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
確保操作練習(xí)緊急事件應(yīng)對(duì)程序，并為了確?？腿撕蛦T工的人身以及財(cái)產(chǎn)安全而強(qiáng)制性實(shí)施
?Ensure that employees work in a safe manner that does not harm or injure self or others.
確保員工以一種不會(huì)傷害自己或他人的安全的方式工作
?Anticipate possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
預(yù)計(jì)可能發(fā)生的危險(xiǎn)情況，并糾正此情況或者采取行動(dòng)以避免該情況的發(fā)生
?Check that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct are maintained by all employees in the department.
檢查確保各部門所有員工都遵循最高標(biāo)準(zhǔn)的個(gè)人衛(wèi)生、儀容儀表、制服穿著以及行為準(zhǔn)則
?Manage all food production staff, and co-ordinates outsource steward function.
負(fù)責(zé)管理員工餐廳所有有關(guān)食物生產(chǎn)的員工，同時(shí)協(xié)調(diào)管理外包管事人員的工作
?Utilize leadership skills and motivation to maximize employee productivity and satisfaction.
運(yùn)用領(lǐng)導(dǎo)技能和激勵(lì)方法，最大程度提高員工生產(chǎn)力和員工滿意度
