岗位职责 ·Provides a courteous and professional service at all times. 始终提供礼貌和专业的服务。 ·Ensures that your reporting employees also provide excellent service to internal customers at other departments as appropriate. 确保向你报告的员工同样提供卓越的服务给其他部门的内部客户。 ·Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. 使用礼貌和有效的方法处理所有客人和内部顾客的投诉和询问，确保后续问题被圆满解决。 ·Organises and sets up the assigned section of the respective Kitchen as efficiently as possible to increase speed and maximise productivity. 组织和建立餐饮厨房内分配好的部分，尽可能有效的加速和生产力最大化。 ·Ensures that all dishes from that section are prepared consistently and according to standard recipes. 确保所有菜肴是根据标准菜谱一直准备的。 ·Assists the Junior Sous-Chef, Sous-Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards. 协助副厨师长，厨师长和高级厨师长确保所在区域内的所有厨房标准均符合酒店政策，程序和标准。 ·Monitors all food preparation procedures as to control unnecessary waste. 监控所有食物准备过程，从而控制不必要浪费。 ·Trains culinary junior employees in their section of the kitchen in supporting them to perform their functions. 培训厨房初级员工，在他们厨房所在的区域内帮助发挥他们的作用。 ·Works in any sections of kitchen when necessary or as requested by the Junior Sous-Chef, Sous-Chef or Chef de Cuisine. 当有必要时副厨师长，厨师长或者高级厨师长要求时，在所有厨房区域工作。 ·Ensures the sanitation standards for kitchen are being met. 确保达到厨房的卫生标准。 ·Be familiar with all sections of the kitchen to facilitate the flexible use of employees. 熟悉所有厨房区域以帮助灵活安排员工。 ·Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. 确保厨房设备被保持一个最低破损标准的情况下正常运营。 ·Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. 协助监督所有厨房员工的守时状况与个人仪表，确保他们根据酒店和部门的仪容仪表标准穿着正确的制服和保持高水准的个人仪表和卫生。 ·Assists in the training of the employees ensuring that they have the necessary skills to perform their duties 协助培训员工以确保他们有必须的技能来执行他们的职责。 岗位要求 ·Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual or food standards are met. 监督并确保部门内的员工保持正确的服务标准和方式以达到部门操作手册或食品标准。 ·Develops the skills and effectiveness of all Kitchen employees through the appropriate training, coaching, and/or mentoring. 通过适当的培训，指导和监控拓展厨房员工的技能和效力。 ·Ensures that employees have a complete understanding of and adhere to employee rules and regulations. 确保员工完全理解并且遵守员工规章制度。 ·Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. 确保员工遵守建立在员工手册和酒店相关消防，卫生，健康和安全上的规章制度。 ·Ensures high standards of personal presentation and grooming. 确保高标准的个人形象和仪表。 ·Responds to changes in the Food and Beverage function as demanded by the industry, company and hotel. 按照产业，公司和酒店的需求对餐饮的运行作出相应改变。 ·Attends training sessions and meetings as and when required. 在需要时参加培训课程和会议。 ·Carries out any other reasonable duties and responsibilities as assigned. 执行任何其他合理的职务和分配的责任。