SCOPE 范围
Provide all customers with consistent, high quality food and services through adherence to and implementation of all kinds of brand standard and policies.
通过坚持和执行各种朗廷标准和政策,为所有顾客提供始终如一的,高质量的食品和服务。
PRINCIPAL RESPONSIBILITIES 主要职责
· Execute all assigned tasks as directed and delegated from the superior. Carry out precise and clear direction from the superior from recipes, systems, general standards and quality control in order to ensure best guest satisfaction.
执行上级领导指示委派的所有任务。执行上级精确及清晰的指示,从配方、系统到整体标准和质量控制,来确保最高的顾客满意度。
· On the basis of enthusiasm and service spirit, make use of your expertise at any time to appropriately represent the hotel.
以热情,服务精神为基础,随时发挥自己的专长,展现酒店风采。
· Follow direction of Hygiene/HACCP Manager and local Hygiene Bureau as well as HACCP in order to ensure best production and high level of hygiene in order to avoid cross infection at all times. Pay attention to and ensure the quality of food, swinging and flavor to a good level.
根据卫生及食品安全经理,卫生局及HACCP的指示,确保高标准的清洁卫生,以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
· Make a product chart according to the business demands of the banquet activities.
根据宴会活动需求,制作产品图表 。
· Comply with the safety guidelines and notify the relevant departments immediately for any potential danger.
遵守安全准则,对于任何潜在危险请立即通知相关部门。
· Great first impression of clean uniform, grooming and an overall positive attitude displayed is a must during duty.
干净整洁的制服,仪容仪表,积极的态度会给人良好的第一印象,是每天的工作职责。
· Follow and enforce uniform standards, including name tag, employee card, calibrated thermometer and essential health certificate.
遵循和执行统一的制服标准,包括员工名牌,员工卡,温度计和必不可少的健康证。
· Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required. Be able to coordinate effectively with colleagues also in other departments and be flexible on operation needs.
协助其他厨房部门工作,并参加跨部门培训。能够与同事及其他部门协作,并能灵活满足运营需要。
· Attend departmental daily briefing.
参加每天的例会。
· Properly handle the equipment and inform your boss on the maintenance problem, including the application for scrap and maintenance.
妥当处理设备,在维修问题上告知您的上司,包括申请报废和维修。
· Check and record the temperature according to the administrator's instructions, record and report any unsafe temperature.
按管理员指示进行体温的检查并记录,记录和报告任何不安全的温度。
· Report to your direct superior in time for being late or ill (report back with doctors certificate when resuming duty).
对于迟到或生病等情况要及时报告你的直属上司(在恢复健康上班时需递交医生证明)。
· Check all food in fridges at the beginning and end of every shift, assist interns and kitchen colleagues to complete their work.
在交班时,检查所有冰箱的食物,协助实习生和厨房同事完成工作。
· Preserve and enforce preserving of energy by switching off all equipment after work or if not needed.
在工作结束后或不需要时关掉所有设备开关,做到节约能源。
· Do the department cleaning at end of service periods and ready for following service periods.在服务时间结束时进行部门打扫,并为接下来的服务做准备。
· Follow the posted schedule and report the work on time.
遵循岗位时刻表并及时汇报工作情况。
· All rules and regulations refer to colleague handbook.
所有规章制度请参照员工手册。
· Be aware of accident prevention and help enforce safe working conditions to achieve the goal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
· Perform any duties assigned by the Management.
执行任何管理层委托的工作。