主要職責(zé)
Main Duties
?procedures.
營(yíng)運(yùn)
Operational
§? 使用新鮮產(chǎn)品，以確保始終向客人提供花樣繁多的菜肴。
Uses fresh products
whenever possible to ensure guests are always offered a variety of food items.
§? 確保根據(jù)所設(shè)定的政策和方針，盡量利用剩余的食品原料。
Ensures food
surpluses and leftovers are used according to the set guidelines and policies.
§? 烹制并確保根據(jù)菜單和配方準(zhǔn)備食品，以確保食品質(zhì)量達(dá)到凱悅酒店集團(tuán)標(biāo)準(zhǔn)。
Cooks and ensures
foods are prepared according to the menus and a recipe, ensuring the quality of
food meets the Hyatt Hotels Corporation standards.
§? 嚴(yán)格執(zhí)行食品分?jǐn)傉咭员隳苡行У目刂瞥杀尽?Strictly adheres to
food apportionment policy to effectively control costs.
§? 在廚師長(zhǎng)的指導(dǎo)下，樂于學(xué)習(xí)及制作新的菜肴。
Takes interest in
learning and preparing new products as directed by the Outlet Chef de Cuisine.
§? 為客人提供新鮮食物，即使是最后一分鐘準(zhǔn)備，也要堅(jiān)持保證食物的高品質(zhì)，充分體現(xiàn)餐廳風(fēng)格及經(jīng)營(yíng)理念。
Serves fresh food to
guests which is prepared a la minute, is consistent in quality, and reflects
the style of the outlet concept.
§? 密切監(jiān)督烹飪及員工工作，協(xié)調(diào)他們的工作任務(wù)，確保經(jīng)濟(jì)省時(shí)的出品。
Supervises cooking
and other kitchen personnel and coordinates their assignments to ensure
economical and timely food production.
§? 觀察食物準(zhǔn)備及烹飪的方法、食物的分量規(guī)格及食物的裝飾，確保食物按照規(guī)定標(biāo)準(zhǔn)準(zhǔn)備。
Observes methods of
food preparation and cooking, sizes of portions, and garnishing of foods to
ensure food is prepared in prescribed manner.
§? 在食物裝盤及服務(wù)前，對(duì)食物進(jìn)行檢查。
Tests cooked food
before plate-up and service.
§? 確保所有廚房設(shè)備的干凈整潔。
Ensures the
cleanliness of all kitchen equipment.
§? 確保所有廚師在操作中使用正確的工具。
Ensures all Commis
Chefs and Kitchen Apprentices use the right tool for the right job.
§? 確保所有廚師正確、安全地操作食品加工機(jī)器。
Ensures all Commis
Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and
safe manner.
§? 確保工作場(chǎng)所始終干凈整潔。
Ensures the
cleanliness of the work areas at all time.
薪資及生產(chǎn)力管理
Payroll & Productivity
Management
§? 通過在整個(gè)部門內(nèi)建立靈活的員工編制，實(shí)施高效的薪資管理/資源分配。 這基于一個(gè)靈活的員工基數(shù)（全職員工和臨時(shí)工）、多技能及多任務(wù)的原則。
Exercises efficient
Payroll Management/ Resources allocation through the establishment of a
flexible workforce throughout the Department. This will be based on the
principles of a flexible associate base (Full Time & Part Time associates),
multi-skilling and multi-tasking.
§? 指導(dǎo)下屬確保生產(chǎn)力水平滿足凱悅酒店集團(tuán)餐飲部營(yíng)運(yùn)手冊(cè)的要求。
Directs subordinates
to ensure productivity meets Hyatt Hotels Corporation Food & Beverage
Operations Manual requirements.
§? 關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。
Focuses attention on
improving productivity levels and the need to prudently manage utility/ payroll
costs within acceptable guidelines, ensuring optimum deployment and energy
efficiency of all equipment.
§? 通過“靈活處理工作”（適當(dāng)情況下）和簡(jiǎn)化工作流程，來回顧和不斷探索所有員工的生產(chǎn)力水平改善。
Reviews and
constantly seeks productivity level improvements of all associates through the
process of “taking work out of the system” (when appropriate) and through
streamlining of work process.
人員管理
People Management
§? 協(xié)助引導(dǎo)員工在工作中遵循經(jīng)營(yíng)、財(cái)務(wù)及行政管理的理念，確保員工掌握多項(xiàng)技能并承擔(dān)多項(xiàng)工作。
Assists with the
development of all Commis Chefs to work following the operational, financial,
administrative philosophies and ensuring associates are multi skilled and
perform multi tasks.
§? 通過參與管理，根據(jù)酒店制度和程序以及相關(guān)適用法律，對(duì)所有廚師進(jìn)行緊密督導(dǎo)。
Through hands-on
management, supervises closely all Commis Chef in the performance of their
duties in accordance with Policies & Procedures and applicable laws.
§? 給具備能力和資源的員工委派適當(dāng)?shù)墓ぷ骱拓?zé)任，在培養(yǎng)和發(fā)展員工的同時(shí)確保營(yíng)運(yùn)標(biāo)準(zhǔn)和安全。
Delegates
appropriately duties and responsibilities to equipped and resourceful
associates, nurturing and developing them whilst ensuring standards of
operation and safety are maintained.
§? 擁護(hù)和支持酒店的培訓(xùn)精神和以人為本的管理哲學(xué)，并和進(jìn)修及培訓(xùn)發(fā)展部經(jīng)理、部門培訓(xùn)員密切合作培養(yǎng)和發(fā)展員工。
Embraces and
supports the Training initiatives and philosophies of the company and works
closely with the Learning and Development Manager and Departmental Trainers in
the training and development of associates.
§? 發(fā)展及協(xié)助針對(duì)提高技能和知識(shí)的培訓(xùn)活動(dòng)。
Develops and assists
with training activities focused on improving skills and knowledge.
§? 確保員工完全理解酒店的規(guī)章制度并遵照?qǐng)?zhí)行。
Ensures associates
have a complete understanding of Rules & Regulations, and that behaviour
complies.
§? 監(jiān)督員工士氣并提供工作表現(xiàn)及發(fā)展的反饋。
Monitors associate
morale and provides mechanism for performance feedback and development.
§? 進(jìn)行員工年度表現(xiàn)發(fā)展評(píng)估，提供真實(shí)和準(zhǔn)確的回饋。
Conducts annual
Performance Development, providing honest and appropriate feedback.
§? 將指導(dǎo)原則及核心價(jià)值有效地傳達(dá)給所有層級(jí)的員工。
Effectively
communicates guiding principles and core values to all levels of associates.
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(yíng)運(yùn)手冊(cè)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、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 an
up-to-date 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 all 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(cè)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.
