?Prepares food for guests and associatesefficiently, economically, and hygienically as per the standard recipesfollowing the standards and procedures.
? 為客人和員工高效率的提供食物，做到物有所值, 并要按照標(biāo)準(zhǔn)配方制作并且要符合食品衛(wèi)生。
?Hands on supervision of work operations.
? 監(jiān)督參與廚房的健康正常運(yùn)作。
?Support the Sous Chef in the overall smoothoperation of the kitchen ensuring prompt service at all times.
? 在廚房運(yùn)作方面支持廚師長(zhǎng)工作，保證提供高效率的服務(wù)。
?Works in all areas of food preparation asand when directed.
? 管理并參與本部門的生產(chǎn)制作工作 。
?Assists with special decoration items andshow pieces.
? 協(xié)助特別的裝飾和展示食品。
?Develops recipe cards and products.
? 發(fā)展制作配方表和新產(chǎn)品 。
?Participates in development of dishes formenu designs.
? 參與菜單的制作研發(fā) 。
?Comply with all hotel and corporateguidelines.
? 遵守酒店和公司的所有工作方針 。
?Abide by the code of conduct.
? 遵守的管理制度 。
?Abide by the employee handbook.
? 遵守員工手冊(cè)。
?Abide by both the hotel and policies andprocedures.
? 遵守酒店規(guī)章制度和工作程序。
?Ensures hygiene, cleanliness and tidinessin all areas of the kitchen, storage areas, cool rooms, Freezers.
? 保證工作區(qū)域和存儲(chǔ)區(qū)域的衛(wèi)生、干凈整潔。
?Ensures safe and correct use of theequipment, tools and machinery.
? 保證安全和正確的使用設(shè)備、工具和機(jī)器。
?Responsible for the hygiene, sanitation,tidiness of the working and Storage areas.
? 負(fù)責(zé) 工作區(qū)域和存儲(chǔ)區(qū)域的衛(wèi)生、防疫、整潔。
?Ensures that the standards of uniformgrooming and personal hygiene are maintained.
? 保持儀容儀表和個(gè)人衛(wèi)生。
?Maintain a safe and a secure workingenvironment.
? 保持安全和可靠的工作環(huán)境。
?Initiate action to correct a hazardoussituation and notify supervises/ mangers of potential danger.
? 采取行動(dòng)排出危險(xiǎn)、向上級(jí)或經(jīng)理報(bào)告危險(xiǎn)隱患。
?Adhere to the hotel’s security andemergency policies and procedures.
? 堅(jiān)持酒店安全制度、緊急情況處理規(guī)定和程序。
?Be familiar with property safety, currentfirst aid and fire emergency procedures.
? 熟悉對(duì)財(cái)產(chǎn)安全、緊急救護(hù)和火警等處理程序。
?Participates in making food requisitionsand daily market lists.
? 參與制定食品需求和當(dāng)天市場(chǎng)采購(gòu)單。
?Orders food from stores.
? 制定提貨單。
?Monitor and control the quality andquantity of Food Stock.
? 監(jiān)督和控制存貨的質(zhì)量和數(shù)量。
?Implement & Monitor purchasingprocedures.
? 監(jiān)督采購(gòu)程序的執(zhí)行。
?Implement & Monitor stock controlprocedures.
? 監(jiān)督存貨控制程序的執(zhí)行。
?Participates in the training anddevelopment of associates.
? 參與員工的培訓(xùn)和發(fā)展。
?Takes part in all scheduled training athis/her level.
? 參加所有相應(yīng)級(jí)別的培訓(xùn)。
?Instruct staff, provide one on oneinstruction to staff members as and when required.
? 在需要時(shí)對(duì)員工進(jìn)行面對(duì)面的個(gè)別指導(dǎo)。
?Coordinate operations between otherdepartments/units.
? 以和諧的關(guān)系與各部門進(jìn)行溝通。
?Demonstrate and Maintain at all times aprofessional behavior and positive attitude.
? 隨時(shí)表現(xiàn)出積極的職業(yè)態(tài)度和行為。
?Interact with department and hotelassociates in a professional and positive manner to foster good rapport,promote team spirit and ensure effective two-way communication.
? 以職業(yè)的、肯定的方式與部門和酒店員工交往，以培養(yǎng)和諧的關(guān)系，處境團(tuán)隊(duì)精神和確保有效的雙向溝通。
?Maintain and implement and superviseeffective interpersonal relationships and skill.
? 維持和實(shí)施有效的人際交流技巧。
?Deal effectively with guests and associatesfrom a variety of cultures.
? 與具有不同文化背景的客人和同事有效溝通。
?Work together effectively and efficientlyas part of a team.
? 在團(tuán)隊(duì)內(nèi)有效工作。
?Train the subordinate(s) on the newjob/tasks.
? 針對(duì)新的工作任務(wù)給員工作及時(shí)的培訓(xùn)。
?Make sure that all main job/tasks ofsubordinate can be performed at an acceptable level certification scale.
? 確保下屬所有主要的工作任務(wù)能夠接受并執(zhí)行。
?Provide coaching and reinforcement.
? 提供及強(qiáng)化培訓(xùn)。
?Delegate the new job/tasks.
? 分派新的工作任務(wù)。
?Monitor and evaluate/coach.
? 監(jiān)督評(píng)估/訓(xùn)練。
?Evaluate performance.
? 對(duì)下屬的表現(xiàn)進(jìn)行評(píng)估。
?Retrain if necessary.
? 如有必要進(jìn)行再培訓(xùn)。
