全权负责酒店厨房的凉菜制作工作。熟练制作各类凉菜，包括开胃菜、沙拉和卤味等，注重口味平衡、色彩搭配和摆盘艺术。挑选优质食材，在制作过程中严格遵守食品安全与卫生标准，确保每道凉菜的新鲜度和口感。监督并培训初级凉菜厨师，在食材选择、调味技巧和摆盘技能方面给予指导。定期评估和更新凉菜菜单，以紧跟市场趋势和顾客喜好。同时，根据实际业务量和厨房工作安排，积极协助其他任务，如厨房库存检查和餐具消毒，为整个厨房的高效运作贡献力量。
监督并协调厨师和工作人员的活动。决定食物的呈现方式，并打造富有装饰性的食物摆盘。确保上菜时分量恰当、摆放整齐且配有合适的装饰。监控准备的食物数量。告知餐饮服务人员特色菜品和缺货菜品。准备特殊餐食或替代菜品。协助厨师和厨房工作人员完成各项任务。为厨师提供所需物品。监控厨房用品和食材库存。维护食品安全计划和食品的厨房日志。确保食品质量，若产品不符合规格，及时通知经理。
Safety and Security
安全与安保
l Report work related accidents, or otherinjuries immediately upon occurrence to manager/supervisor.
工作中一旦发生事故或其他伤害，立即向经理 / 主管报告。
l Identify and correct unsafe work proceduresor conditions and/or report them to management and security/safety personnel.
识别并纠正不安全的工作程序或状况，或将其报告给管理层以及安保 / 安全人员。
l Follow company and department safety andsecurity policies and procedures to ensure a clean, safe, and secure environment.
遵守公司和部门的安全与安保政策及程序，以确保环境清洁、安全且有保障。
l Follow policies and procedures for the safeoperation and storage of tools, equipment, and machines.
遵循工具、设备和机器的安全操作及存储政策与程序。
l Use proper equipment, wear appropriatepersonal protective clothing (PPE), and employ correct lifting procedures, asnecessary, to avoid injury.
必要时，使用合适的设备，穿戴恰当的个人防护装备（PPE），并采用正确的搬运程序，以避免受伤。
l Complete appropriate safety training andcertifications to perform work tasks.
完成适当的安全培训并获得相关认证，以执行工作任务。
l Follow property specific procedures forhandling emergency situations (e.g., evacuations, medical emergencies, naturaldisasters).
遵循酒店特定的应急处理程序（如疏散、医疗紧急情况、自然灾害应对）。
Policies and Procedures
政策与程序
l Follow company and department policies andprocedures.
遵守公司和部门的政策与程序。
l Protect company tools, equipment, machines,or other assets in accordance with company policies and procedures.
依照公司政策与程序保护公司的工具、设备、机器或其他资产。
l Ensure uniform, nametags, and personalappearance are clean, hygienic, professional and in compliance with companypolicies and procedures.
确保制服、名牌以及个人形象干净、卫生、专业，且符合公司的政策与程序。
l Protect the privacy and security of guestsand coworkers.
保护客人和同事的隐私与安全。
l Maintain confidentiality of proprietarymaterials and information.
对专有材料和信息予以保密。
l Perform other reasonable job duties asrequested by Supervisors.
按主管要求履行其他合理的工作职责。
Guest Relations
宾客关系
l Assist other employees to ensure propercoverage and prompt guest service.
协助其他员工，确保服务全面且能及时为客人提供服务。
l Address guests' service needs in aprofessional, positive, and timely manner.
以专业、积极且及时的方式处理客人的服务需求。
Communication
沟通
l Provide assistance to coworkers, ensuringthey understand their tasks.
为同事提供帮助，确保他们理解自己的任务。
l Speak to guests and co - workers using clear,appropriate and professional language.
使用清晰、恰当且专业的语言与客人和同事交流。
l Talk with and listen to other employees toeffectively exchange information.
与其他员工交谈并倾听，以有效交换信息。
l Discuss work topics, activities, or problemswith coworkers, supervisors, or managers discreetly and quietly, avoidingpublic areas of the property.
谨慎且轻声地与同事、主管或经理讨论工作主题、活动或问题，避免在酒店公共区域进行。
l Answer telephones using appropriate etiquetteincluding answering the phone within 3 rings, answering with a smile in one'svoice, using the callers' name, transferring calls to appropriateperson/department, requesting permission before placing the caller on hold,taking and relaying messages, and allowing the caller to end the call.
使用恰当的礼仪接听电话，包括在三声内接听，接听时声音带笑，称呼来电者姓名，将电话转接给合适的人 / 部门，在让来电者等待前请求许可，记录并转达信息，以及让来电者结束通话。
Assists Management
协助管理
l Serve as a departmental role model or mentorby working alongside employees to perform technical or functional job duties.
通过与员工一起执行技术或职能工作任务，担任部门榜样或导师。
l Assign and ensure work tasks are completed ontime and that they meet appropriate quality standards.
分配工作任务并确保按时完成，且符合适当的质量标准。
l Ensure that hourly employees are trained oncompany core values, job roles, responsibilities, and technical and serviceaspects of the job.
确保小时工接受公司核心价值观、工作职责、责任以及工作技术和服务方面的培训。
l Encourage and motivate employees to performtheir best, take responsibility for tasks and assignments, make decisions andprovide input on possible improvements.
鼓励和激励员工发挥最佳水平，对任务和工作负责，做出决策并为可能的改进提供建议。
l Assist management in establishing andcommunicating goals, performance expectations, timetables and deadlines forshift or departmental operations to hourly employees and ensure that they areunderstood.
协助管理层为小时工制定并传达班次或部门运营的目标、绩效期望、时间表和截止日期，并确保他们理解这些内容。
l Ensure employee compliance with companystandards and policies and external regulations (e.g., safety, OSHA, department- specific procedures such as food standards).
确保员工遵守公司标准、政策以及外部法规（如安全、职业安全与健康管理局规定、部门特定程序，如食品标准）。
Working with Others
团队协作
l Support all co - workers and treat them withdignity and respect.
支持所有同事，给予他们尊严和尊重。
l Handle sensitive issues with employees and/orguests with tact, respect, diplomacy, and confidentiality.
以机智、尊重、圆滑的方式处理与员工和 / 或客人相关的敏感问题，并注意保密。
l Partner with and assist others to promote anenvironment of teamwork and achieve common goals.
与他人合作并提供协助，营造团队合作氛围，实现共同目标。
l Develop and maintain positive and productiveworking relationships with other employees and departments.
与其他员工和部门建立并保持积极、高效的工作关系。
l Actively listen to and consider the concernsof other employees, responding appropriately and effectively.
积极倾听并考虑其他员工的关切，做出适当且有效的回应。
QualityAssurance/Quality Improvement
质量保证 / 质量提升
l Comply with quality assurance expectationsand standards.
遵守质量保证的期望和标准。
l Monitor the performance of others to ensureadherence to quality expectations and standards.
监督他人的表现，确保其符合质量期望和标准。
Physical Tasks
体力任务
l Stand, sit, or walk for an extended period oftime or for an entire work shift.
长时间站立、就坐或行走，甚至贯穿整个工作班次。
l Reach overhead and below the knees, includingbending, twisting, pulling, and stooping.
能够伸展到头顶上方及膝盖以下，包括弯腰、扭转、拉拽和俯身。
l Move, lift, carry, push, pull, and placeobjects weighing less than or equal to 25 pounds without assistance.
无需他人协助，移动、抬起、搬运、推拉及放置重量小于或等于 25 磅的物品。
General Kitchen
厨房综合事务
l Ensure the quality of the food items andnotify manager if a product does not meet specifications.
确保食品质量，若产品不符合规格，通知经理。
l Follow appropriate personal hygieneprocedures to ensure food served to guests is safe for consumption, includingdisinfecting hands prior to handling food and wearing a hat/hairnet and properfootwear.
遵循适当的个人卫生程序，确保提供给客人的食物可安全食用，包括在处理食物前对手部进行消毒，佩戴帽子 / 发网和合适的鞋子。
l Follow and ensure compliance with food safetyand handling policies and procedures, such as product rotation, First In -First Out (FIFO); dating, labeling, cleaning, and organizingcoolers/freezers/storage areas; and Cold Chain compliance, across all food -related departments and areas.
在所有与食品相关的部门和区域，遵循并确保遵守食品安全与处理政策和程序，如产品周转、先进先出（FIFO）原则；对冷藏柜 / 冷冻柜 / 存储区域进行日期标注、标签张贴、清洁和整理；以及冷链合规。
l Prepare all potentially hazardous foods atthe correct temperature according to the HACCP guidelines.
根据危害分析与关键控制点（HACCP）指南，在正确的温度下准备所有可能有危害的食品。
l Communicate any assistance needed during busyperiods to the Chef to ensure optimum service to guests.
在繁忙时段，向厨师说明所需的任何协助，以确保为客人提供最佳服务。
l Monitor the quantity of food that is preparedand the portions that are served in to control food waste and ensure that goodfood is not thrown away.
监控准备的食物数量和供应的分量，以控制食物浪费，确保优质食物不被丢弃。
l Check and ensure the correctness of thetemperature of appliances and food using thermostats and thermometers,including monitoring freezer systems, such as fans, drains, and doors, forproper operation, and report issues or problems to facility management.
使用恒温器和温度计检查并确保电器和食物的温度正确，包括监控冷冻系统（如风扇、排水口和门）的正常运行情况，并将问题报告给设施管理部门。
l Operate ovens, stoves, grills, microwaves,and fryers to prepare foods.
操作烤箱、炉灶、烤架、微波炉和油炸锅来准备食物。
l Maintain kitchen logs for food safety programcompliance (e.g., A1, A2, QA).
维护厨房日志，以符合食品安全计划要求（如 A1、A2、质量保证相关记录）。
l Report maintenance issues immediately toappropriate personnel (i.e., management or maintenance).
立即将维护问题报告给相关人员（即管理层或维护人员）。
l Maintain up - to - date knowledge of companyFood Safety Programs within assigned area of responsibility, as well as alllocal, state, and federal regulations.
在指定的职责范围内，随时掌握公司食品安全计划以及所有当地、州和联邦法规的最新情况。
l Inform Chef of any excess food items that canbe used in daily specials or elsewhere.
告知厨师任何可用于每日特色菜或其他用途的多余食品。
l Maintain food logs for all food products(e.g., production charts).
维护所有食品的记录（如生产图表）。
Sanitation andMaintenance
卫生与维护
l Wash and disinfect kitchen area includingtables, tools, knives, and equipment to ensure sanitary conditions and meet thedepartmental standards, including using sanitizers required by healthdepartment.
清洗并消毒厨房区域，包括桌子、工具、刀具和设备，以确保卫生条件符合部门标准，包括使用卫生部门要求的消毒剂。
l Set - up and break down work station withrequired mise en place, tools, equipment and supplies, ensuring items are toestablished specs, ensuring adequate fill of containers, storing itemsappropriately, and cleaning station as appropriate.
设置和拆除工作区域，配备所需的准备工作、工具、设备和用品，确保物品符合既定规格，确保容器填充适量，物品存放得当，并对工作区域进行适当清洁。
l Follow and ensure compliance with sanitationand cleaning procedures and pest control guidelines, reporting pest controlissues to appropriate personnel.
遵循并确保遵守卫生清洁程序和虫害控制指南，将虫害控制问题报告给相关人员。
Stocking/Receiving
库存管理 / 收货
l Monitor stock of kitchen supplies and food toidentify needed items and ensure neat and orderly storage, and communicatepotential product shortages, or price changes, to supervisor/manager.
监控厨房用品和食品库存，确定所需物品，确保储存整齐有序，并将潜在的产品短缺或价格变化告知主管 / 经理。
Kitchen Tools &Equipment
厨房工具与设备
l Use kitchen tools safely and appropriately,including using appropriate tools to open cartons, boxes, and cans; keepingknives sharpened; using proper knife handling procedures; using correct knivesfor particular food item or specific task; using dry pads when moving hotmaterial; and engaging all appropriate safety devices prior to operatingequipment.
安全且恰当地使用厨房工具，包括使用合适的工具打开纸箱、盒子和罐头；保持刀具锋利；采用正确的刀具使用程序；针对特定食物或任务使用正确的刀具；搬运热的材料时使用隔热垫；在操作设备前启动所有适当的安全装置。
l Use measuring tools (for example, scale,measuring cups, measuring spoons) to precisely measure ingredients and portionsizes.
使用测量工具（如秤、量杯、量勺）精确测量食材和分量大小。
Food Preparation
食物准备
l Prepare and cook food according to recipes,quality standards, presentation standards, and food preparation checklist,establishing priority items.
根据食谱、质量标准、呈现标准和食物准备清单准备和烹饪食物，确定优先处理的项目。
l Test foods to determine if they have beencooked sufficiently, using methods such as tasting, smelling, or piercing themwith utensils.
通过品尝、闻味或用器具穿刺等方法，测试食物是否煮熟。
l Weigh, measure, and mix ingredients accordingto recipes or personal judgment, using various kitchen utensils and equipment.
根据食谱或个人判断，使用各种厨房用具和设备称量、测量和混合食材。
l Prepare ingredients for cooking, includingportioning, chopping, and storing food before use.
为烹饪准备食材，包括在使用前进行分量划分、切碎和储存。
l Monitor food quality while preparing food andthroughout the day utilizing the HACCP forms and production charts.
在准备食物过程中和全天，利用 HACCP 表格和生产图表监控食品质量。
l Wash and peel (if required) fresh fruits andvegetables to prepare them for cooking or consumption.
清洗并（如有需要）去皮新鲜水果和蔬菜，为烹饪或食用做准备。
l Assist cooks and kitchen staff with varioustasks as needed and provide cooks with needed items.
根据需要协助厨师和厨房工作人员完成各种任务，并为厨师提供所需物品。
l Prepare special meals or substitute items,where possible, to satisfy guest requests.
如有可能，准备特殊餐食或替代菜品，以满足客人的要求。
l Supervise and coordinate activities of cooksand workers engaged in food preparation.
监督并协调从事食物准备工作的厨师和员工的活动。
l Determine how food should be presented andcreate decorative food displays.
确定食物的呈现方式，并制作装饰性的食物摆盘。
Set - up
布置
l Ensure proper portion, arrangement, and foodgarnish to be served to waiters or patrons, according to standards.
按照标准，确保提供给服务员或顾客的食物分量、摆放和装饰恰当。
l Inform Food & Beverage service staff ofmenu specials and out of stock menu items throughout the meal period.
在用餐期间，告知餐饮服务人员菜单上的特色菜和缺货菜品。
l Serve food (for example, soup, desserts,sides, entrees) in proper portions onto dishes, plates, mugs, and bowls,ensuring proper plate appearance.
将食物（如汤、甜点、配菜、主菜）以适当的分量盛放在盘子、碟子、杯子和碗中，确保餐盘外观合适。
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