行政
Administration
§? 保管部門的日志。
Maintains the Daily Log Book.
§? 及時提交所有客人/員工的事故報告。
Submits all guest/ associate incident reports on a timely basis.
§? 根據(jù)酒店的“失物招領(lǐng)”運作的程序處理所有“失物招領(lǐng)”物品。
Handles and reports “Lost and Found” items according to the Hotel “Lostand Found” procedures.
營運
Operational
§? 利用鮮活的產(chǎn)品, 以確保任何時候都能向客人提供花樣繁多的菜肴。
Uses fresh products whenever possible to ensure guests are alwaysoffered a variety of food items.
§? 確保根據(jù)所設(shè)定的確政策和方針, 盡量利用剩余的食品原料。
Ensures food surpluses and leftovers are used according to the setguidelines and policies.
§? 烹制菜肴時, 確保根據(jù)菜單和配方準備食品, 以確保食品的質(zhì)量達到凱悅的標準。
Cooks and ensures foods are prepared according to the menus and arecipe, ensuring the quality of food meets the Hyatt Hotels Corporation standards.
§? 嚴格執(zhí)行食品分攤政策以便能有效的控制成本。
Strictly adheres to food apportionment policy to effectively controlcosts.
§? 在廚師長的指導(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 theOutlet Chef de Cuisine.
§? 確保向客人提供精心制作、高品質(zhì)以及展現(xiàn)我們餐廳理念的菜肴。
Serves fresh food to guests which is prepared a la minute, is consistentin quality, and reflects the style of the outlet concept.
§? 緊密督導(dǎo)廚師和其他廚房的員工，并協(xié)調(diào)他們的工作，以確經(jīng)濟、及時的食品制作。
Supervises cooking and other kitchen personnel and coordinates theirassignments to ensure economical and timely food production.
§? 觀察食物的準備和制作方法、份量及食物的裝飾，以確保食品是按預(yù)先的設(shè)計制作的。
Observes methods of food preparation and cooking, sizes of portions, andgarnishing of foods to ensure food is prepared in prescribed manner.
§? 在食物裝盤及服務(wù)前，對食物進行檢查。
Tests cooked food before plate-up and service
§? 確保所有的廚房設(shè)備干凈整潔。
Ensures the cleanliness of all kitchen equipment.
§? 確保所有的廚師在操作中使用正確的工具。
Ensures all Commis Chefs and Kitchen Apprentices use the right tool forthe right job.
§? 確保所有的廚師正確、安全地操作食品加工機器。
Ensures all Commis Chefs and Kitchen Apprentices handle thefood-preparing machine in a proper and safe manner
§? 確保工作場所始終干凈整潔。
Ensures the cleanliness of the work areas at all time.
§? 嚴格遵守與執(zhí)行酒店食品安全管理體系的要求，日常操作符合酒店以及當(dāng)?shù)卣囊蟆?Strictly adheres to the food safety management system requirements,accord with the hotel and local government requirements in daily operations.
人員管理
People Management
?
§? 協(xié)助引導(dǎo)員工在工作中遵循經(jīng)營、財務(wù)及行政管理的理念，確保員工掌握多項技能并承擔(dān)多項工作。
Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring associates are multi skilled andperform 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，對所有廚師進行緊密督導(dǎo)。
Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties 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)展員工的同時確保營運標準和安全。
Delegatesappropriately duties and responsibilities to equipped and resourceful associates,nurturing and developing them whilst ensuring standards of operation and safetyare maintained.
§? 擁護和支持酒店的培訓(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 andsupports the Training initiatives and philosophies of the company and worksclosely with the Learning and Development Manager and Departmental Trainers inthe training and development of associates.
§? 發(fā)展及協(xié)助針對提高技能和知識的培訓(xùn)活動。
Develops and assistswith training activities focused on improving skills and knowledge.
§? 確保員工完全理解酒店的規(guī)章制度并遵照執(zhí)行。
Ensures associateshave a complete understanding of Rules & Regulations, and that behaviourcomplies.
§? 監(jiān)督員工士氣并提供工作表現(xiàn)及發(fā)展的反饋。
Monitors associatemorale and provides mechanism for performance feedback and development.
§? 進行員工年度表現(xiàn)發(fā)展評估，提供真實和準確的回饋。
Conducts annual PerformanceDevelopment, providing honest and appropriate feedback.
§? 將指導(dǎo)原則及核心價值有效地傳達給所有層級的員工。
Effectivelycommunicates guiding principles and core values to all levels of associates.
總則
General
?
§? 按要求出席所有會議并作出貢獻。
Attends andcontributes to all Meetings as required.
§? 確保部門的服務(wù)一貫按照部門營運手冊的標準，高效、一致和禮貌的完成。
Ensures servicesprovided to guests are always available and are always carried out to defineStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual.
§? 始終提供禮貌、專業(yè)的服務(wù)。
Provides courteousand professional service at all times.
§? 保持對酒店產(chǎn)品知識、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 anup-to-date awareness of hotel product knowledge, current promotion, policychanges 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。
Attends all hoteland departmental training sessions as scheduled to improve skills andknowledge.
§? 禮貌而高效的處理客人和員工詢問，對不能立即解決的投訴和問題進行匯報。
Handles guest andassociate enquiries in a courteous and efficient manner, reporting complaintsor problems if no immediate solution can be found.
§? 理解并嚴格遵守員工手冊中的規(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 andstrictly adheres to Rules & Regulations established in the AssociateHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
§? 確保高標準的個人形象和儀容儀表。
Maintains highstandards 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 positiveguest 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 requeststo undertake any reasonable tasks and secondary duties and to changes asdictated by the Hotel, industry and company.
