Prepares, cooks, serves and stores the following dishes.
备食品备料、烹饪及服务和储存。
Do Opening and Prepare for utensils needed for dish up and the semi-finished
products.
打荷开档及准备炒锅所需要的家私和器皿,提前制作好炒锅加工半成品。
Produces hot and cold sauces for menu items ensuring consistency.
项目所需要的冷热汁酱并保持出品的一致性。
Cleans and re-sets working area.
清洁及重新布置工作区域。
Maintain a hygienic kitchen according to HACCP.
根据国际 HACCP 维护厨房的卫生标准。 Take personal responsibility for the service experience of all guests in your
designated area.
服务时对所有客人尽职责。
To facilitate all guest needs and expectations in the restaurant by providing
exceptional service.
尽力满足客人在餐厅里的需要和期望,并为其提供卓越的服务。
To administer the day to day operations of the
restaurant outlet in such a manner as to maximize revenues and minimize costs
with particular attention to complete guest satisfaction, associate welfare,
and profit margins.
管理餐厅部门的日常运作,秉持收益最大化,支出最小化的工作态度。满足顾客的需求,处理员工福利事宜,和完成利润指标。
1.To
ensure the awareness & enforcement of all Marriott S.O.P.’s & Property
L.S.O.P.’s.
熟知并执行所有万豪标准操作程序和当地酒店标准操作程序。
2. Accurately
forecast business demands to ensure efficient staffing & food production.
准确的预测未来的商业需求,保证充足的人员配备和食品配备。
3. Be aware of all
Marriott Guest Incentive programs and the correct accounting procedures
pertaining to them.
知道所有万豪客户激励项目并了解相关的顾客结账方式。
4. Develop
& execute plans and actions for the marketing of the outlet.
开展和完成该部门做出的市场计划。
5. Be
aware of competitors in the market & complete a competition analysis on a
quarterly basis.
了解市场中的竞争对手,并完成每季度的竞争对手分析数据。
6. To
ensure the efficient scheduling of management & associates.
合理的安排员工的工作时间表和管理计划表。
7. Be
responsible for maintaining outlet safety and sanitation standards at all
times.
保证部门的安全性,保持卫生设施的标准。
8. Enforce
Marriott’s 49-point sanitation checklist by having all outlets
inspected on a monthly basis.
执行万豪酒店的49点卫生标准,每月对所有的部门进行卫生检查。
9. Be
responsible for asset management of all outlet property & facilities.
负责所有部门的物品和设施的财产管理。