?
To do whatever it takesto provide exceptional service for our customers and to strive for excellenceto achieve customer satisfaction.
無論怎樣做都是為了向顧客提供優(yōu)質(zhì)的服務(wù)，達(dá)到顧客的滿意。
?
A warm and sinceregreeting. Use the guest name, if and when possible.
真誠而親切的問候，盡可能的使用顧客的名字。
?
Anticipation andcompliance with guest needs.
預(yù)測并滿足顧客的需要。
?
Fond farewell. Givethem a warm good-bye and use their name, if and when possible.
禮貌的道別
,
盡可能的使用顧客的名字和他們說再見。
?
He is responsible forthe efficient and successful operation of the designated Kitchen. He controls,checks and supervises the kitchen operations and works hands on as and whenneeded. He assumes the responsibility for training related functions of all hisstaff
?
He assists theExecutive Chef in the day-to-day kitchen operations and represents him, in hisabsence, with all its responsibilities.
承擔(dān)起西餐行政總廚賦予的某一個廚房的工作職責(zé)。同時也要負(fù)責(zé)員工崗上培。協(xié)助行政總廚完成所有與廚房相關(guān)的工作。他控制、監(jiān)測并領(lǐng)導(dǎo)整個廚房的運作。當(dāng)西餐行政總廚不在時要全權(quán)負(fù)責(zé)起廚房的運作。
?
Supervise efficient,productive and profitable kitchen operations and ensure that high standards offood production and presentation are consistent throughout the hotel at alltimes.
提供高標(biāo)準(zhǔn)的服務(wù)并提出建議。保證高效率且有利潤的廚房運作。負(fù)責(zé)廚房的運作。
?
He is responsible forthe quality of all food prepared in the kitchen he supervises. He constantlyinspects taste, temperature and visual appeal. He makes sure that all dishesare uniform and that established portion sizes are adhered to standard.
負(fù)責(zé)監(jiān)督所有廚房食品質(zhì)量的準(zhǔn)備、要不斷的檢查食品的味道、溫度外觀。確保所有食品都按照標(biāo)準(zhǔn)達(dá)到每份的分量。
?
He is very careful toprevent the use of spoiled or contaminated products in any phase of foodpreparation and prevents associates who are ill or suffering from an infectionfrom taking part in the preparation or handling of food.
確保所有的食品沒有腐爛、變質(zhì)，時刻注意在提供食品時避免員工使用過期及污染食品。
?
Ensure that outstandingspecial events and special food promotions are carried out.
確保優(yōu)秀的烹飪技術(shù)向年輕同事傳授。
?
To control standards offood production and presentation throughout the hotel.
控制食品出產(chǎn)的標(biāo)準(zhǔn)。
?
To examine goods forquality and quantity.
監(jiān)測收貨的食品質(zhì)量和數(shù)量。
?
He controls the Chefsand Cooks to follow standard recipes and methods of preparation.
控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。
?
He informs the Western ExecutiveChef immediately of bad products.
及時將變質(zhì)食品拿出并通知西餐行政總廚。
?
Total knowledge &understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品準(zhǔn)備的標(biāo)準(zhǔn)和程序。
?
Ensure that all P&Pand S&P are carried out consistently.
保證所有的政策和程序和標(biāo)準(zhǔn)和程序是。
?
Take part in thesetting and evolving the standards and procedures.
參與制定和發(fā)展標(biāo)準(zhǔn)和程序。
?
Responsible for hygienestandards with the Steward Coordinators, in all kitchens, store room,refrigerators and work areas.
同管事部協(xié)調(diào)員按照衛(wèi)生標(biāo)準(zhǔn)共同管理好廚房、庫房、冰箱的衛(wèi)生。
?
Responsible for thepersonal hygiene and grooming standards of the kitchen staff.
監(jiān)督所有員工的個人衛(wèi)生和儀表儀容達(dá)到標(biāo)準(zhǔn)。
?
He ensures personalcleanliness and proper discipline of all associates under his supervision.
確保個人衛(wèi)生并對于員工過失作以相應(yīng)處罰。
?
He assures that soiledor damaged utensils are not put into use, watching for cracked and chippedchina and glassware and trains his staff to follow this rule.
確保不使用破損餐具及檢查瓷器、玻璃器皿是否有裂紋并嚴(yán)格執(zhí)行此項規(guī)則 。
?
To work closely withthe Western Executive Chef on the development of food cost and quality controlprocedures.
同西餐行政總廚共同研究如何發(fā)展食品質(zhì)量控制程序。
?
To ensure that thesecontrol procedures are carried out consistently.
保證按照成本和食品質(zhì)量控制程序進(jìn)行。
?
Assist with the costingand pricing of menus and other food services having taken into considerationthe profit margins lined out in the hotel budgets.
協(xié)助成本制定菜單價錢，其他食品及服務(wù)也要考慮到酒店預(yù)算的盈利差。
?
Together with the WesternExecutive Chef investigates food cost issues with a view to take whatevercorrective action may be necessary.
同西餐行政總廚共同監(jiān)測食品成本并及時糾正其中出現(xiàn)的問題。
?
Make sure that all theEquipment and fixtures are maintained well and reports any faults and damage.
保證所有的設(shè)備正常工作如有問題馬上報告。
?
Handle and store stockaccording to stock control procedures.
按照存貨控制程序處理和儲存存貨。
?
To constantly examinefood supplies to ensure that they conform to the quality standards stipulatedby the company are adhered to.
持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到標(biāo)準(zhǔn)。
?
The Sous Chef isresponsible for the purchase of food in absence of the Executive Chef. Incooperation with the Purchasing Manager, he assures the best quality for thebest price.
行政總廚缺席時要負(fù)責(zé)食品采購，同采購部經(jīng)理共同以最低價錢買到最好食品。
?
Be aware of duty ofcare, and adhere to occupational health and safety legislation, policies andprocedures.
強(qiáng)調(diào)保養(yǎng)職責(zé)
,
遵守工作區(qū)健康和安全法規(guī)
,
政策和程序。
?
Initiate action tocorrect a hazardous situation and notify supervisor’s managers of potentialhazards and dangers.
采取行動排除危險
,
向上級或經(jīng)理報告危險隱患。
?
Adhere to the hotel’ssecurity and emergency policies and procedures.
堅持酒店安全制度
,
緊急情況處理規(guī)定和程序。
?
Be familiar withproperty safety, current first aid fire emergency procedures.
熟悉對財產(chǎn)安全
,
緊急救護(hù)和火警等處理程序。
?
Comply with all hoteland corporate Safety and security guidelines.
遵守酒店和公司的所有工作指南。
?
Takes an active part inall facets of Training activities in the Food Preparation Department.
廚師長要在食品準(zhǔn)備部門的培訓(xùn)中起到重要作用。
?
On the job training.
在崗培訓(xùn)。
?
Training on New MenuItems.
新菜單種類的培訓(xùn)。
?
Conducting ClassroomStyle Training in all Food Preparation related subjects.
對于相關(guān)食品知識作課堂式培訓(xùn)。
?
Assist Chief Stewardwith Sanitation and Health Training.
協(xié)助管事部經(jīng)理作好衛(wèi)生及健康的培訓(xùn)。
?
To assist with thedevelopment and implementation of a training program for kitchen staff.
協(xié)助制作完整的廚房員工發(fā)展計劃。
?
To work closely withthe Western/Chinese Executive Chef, Human Resources, Personnel manager, andplan for future staffing needs.
同西餐行政總廚共同制定本部門各崗位所需人員的編制計劃。
?
Assist in Recruitingstaff and conduct interviews.
協(xié)助招聘員工和面談。
?
Maintain up-to-datestaff records.
維護(hù)現(xiàn)有員工記錄。
?
Hands on and takeactive part in day-to-day operations.
控制和參與每天的正常工作。
?
Manage staff trainingand development using Human Resources management system.
使用
2
人力資源管理系統(tǒng)
”
來管理員工培訓(xùn)和發(fā)展。
?
Implement staffperformance appraisals.
進(jìn)行員工表現(xiàn)評估。
?
Carry out exitinterviews. Supervise staff performance.
實施員工離職面談。
?
Provide ongoing adviceand support to staff under your supervision.
給予所管轄的員工以不斷的建議和支持。
?
Implement appropriatemanagement practices to foster a culture of open door approach and enhancestaff motivation.
實施合適的管理方式給予員工動力和溝通。
?
He also liaises withother outlets and Departments on guest comments and follows up with necessary action.
要和各餐廳及各餐廳經(jīng)理共同處理有關(guān)客人意見。
?
Deal effectively withguests and workplace colleagues from a variety cultures.
與具不同文化背景的客人和同事有效溝通。
?
Work effectively in ateam.
和團(tuán)隊一起有效工作。
?
To assist the executiveChef and Executive sous chef with the planning and design of new kitchens andkitchen improvement schemes.
協(xié)助行政總廚設(shè)計新的廚房計劃并提出改進(jìn)方案。
?
To discuss with theExecutive Chef on the maintain of kitchen equipment.
同行政總廚共同討論如何維護(hù)廚房設(shè)備。
?
To keep up to date withnew development techniques and equipment and instruct his staff on how to useit correctly.
保證食品、機(jī)器不斷更新并指導(dǎo)員工如何正確使用。
?
Abide by both the hoteland policies and procedures.
遵守和酒店的規(guī)章制度。
?
Prepare and maintainfiles, reports, letters, memorandums and other relevant business documentation.
準(zhǔn)備和維護(hù)文檔
,
報告
,
信函
,
備忘錄和其它相關(guān)業(yè)務(wù)資料。
?
Ensure all reportingand servicing deadlines are met on a timely basis.
保證所有報告和服務(wù)都能按時完成。
?
Must have a goodknowledge and understanding of Western and basic Asian cuisines.
必須具備良好的西餐烹飪知識和基礎(chǔ)的亞洲烹飪知識。
