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  主要職責(zé) Main Duties     營運(yùn) Operational   § 根據(jù)不同的要求，切配各種肉類和蔬菜。 Cuts various meats and vegetables as per established specification. § 根據(jù)菜單和客人的數(shù)量來烹制食品。 Cooks foodstuff in quantities according to menu and number of persons to be served. § 從倉庫領(lǐng)取原料并保存好記錄。 Collects supplies from stores and keeps records and accounts. § 組織干貨及蔬菜的儲(chǔ)存。 Organises the storage of dry goods and vegetables. § 一貫向客人提供高品質(zhì)并展現(xiàn)餐廳理念的食物。 Prepares food that is consistent in quality, and reflects the style of the outlet concept. § 嚴(yán)格執(zhí)行食品分?jǐn)傉咭钥刂瞥杀尽?Strictly adheres to the food apportionment policy to control costs. § 嚴(yán)格遵照食品準(zhǔn)備及烹飪的方法、食物的分量規(guī)格及食物的裝飾要求，確保食物按照規(guī)定標(biāo)準(zhǔn)準(zhǔn)備。 Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. § 保持廚房的干凈整潔并嚴(yán)格遵守酒店的衛(wèi)生標(biāo)準(zhǔn)。 Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy. § 始終保持廚房所有設(shè)備的干凈整潔。 Maintains the cleanliness of all kitchen equipment at all times. § 及時(shí)報(bào)告任何食品加工設(shè)備的故障。 Reports any malfunction or breakdown of food production machine in a timely manner.     總則 General   § 按要求出席所有會(huì)議并作出貢獻(xiàn)。 Attends and contributes to all Meetings as required. § 確保部門的服務(wù)一貫按照部門營運(yùn)手冊的標(biāo)準(zhǔn)，高效、一致和禮貌的完成。 Ensures services provided to guests are always available and are always carried out to define Standard with the utmost efficiency, consistency and courtesy as detailed in the Department Operations Manual. § 始終提供禮貌和專業(yè)的服務(wù)。 Provides courteous and professional service at all times. § 保持對(duì)酒店產(chǎn)品知識(shí)、當(dāng)前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。 Maintains and updates awareness of hotel product knowledge, current promotion, policy changes and appropriate internal communication. § 根據(jù)安排出席酒店及部門的培訓(xùn)，以提高技能和知識(shí)。 Attends hotel and departmental training sessions as scheduled to improve skills and knowledge. § 禮貌而高效的處理客人和員工詢問，對(duì)不能立即解決的投訴和問題進(jìn)行匯報(bào)。 Handles guest and associate enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found. § 理解并嚴(yán)格遵守員工手冊中的規(guī)章制度，及酒店關(guān)于防火、衛(wèi)生、健康和安全的制度。 Familiar with and strictly adheres to Rules & Regulations established in the Associate Handbook and the Hotel’s policies concerning fire, hygiene and health & safety. § 確保高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表。 Maintains high standards of personal presentation & grooming. § 與客人和同事保持基于良好工作關(guān)系的接觸。 Maintains positive guest and colleague interactions with good working relationships. § 根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。 Responds to requests to undertake any reasonable tasks and secondary duties and to changes as dictated by the Hotel, industry and company.