1.?????? To work as directed from his or her Chef de Partie and supervisors.
認真完成主管交辦的工作。
2.?????? Make sure that food is tasty, attempting presented, fresh, correct portioned and safe
確保食品新鮮美味，可口誘人并且配料合理
3.?????? Wash hands before entering the kitchen or return to work place
進入廚房及回到操作臺前先洗手
4.?????? Follow “Clean as you go” policy and keep work area clean at all times
遵守“走到哪里都干凈”的準則，隨時保持工作區(qū)域干凈整潔.
5.?????? Buffet food is delivered on time
按時為客人準備好自助餐食品。
6.?????? That mise en place is fresh, correct size, portioned and according to business
依照客人要求調配、擺放食品，大小適中，新鮮可口
7.?????? Will learn and execute hygiene standards at all times
認真學習并積極貫徹執(zhí)行衛(wèi)生標準
8.?????? A la carte food is cooked perfectly right, and in the accurate time
完全按照食譜規(guī)定時間及配方制作單點食品，包括按時送遞
9.?????? Proper handling of equipment and report break downs or maintenance requests
正確合理使用設備，及時維修保養(yǎng)，遇有損壞立即報告
10.?? Take temperature checks as required and keep record
按要求檢查溫度并做好相關記錄
11.?? All food items must be covered with cling film (or proper lid), dated, labelled and initialled by person who made it or used it first
所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標簽，注明日期
12.?? If sick, report immediately to your supervisor
一旦生病，立即告知主管
13.?? Make sure production charts are closely followed and adhered to.
嚴格按照生產(chǎn)操作流程制作食品
14.?? Food for straight consumption is handled with gloves at all times.
取用直接食用之食品時須戴手套操作
15.?? Usage of right chopping boards is maintained at all times as per Marriott standards.
按萬豪的標準正確使用砧板
16.?? Time card must be punched in and out.
出入酒店需拉考勤卡
17.?? No associate to be on the property after working hours without authorization
未經(jīng)許可，任何員工下班后不在酒店逗留
18.?? Attends the daily 15-minute training session.
按要求參加每天15分鐘培訓
19.?? Set up station properly and on time for each service period.
每次上菜前及時清理工作臺
20.?? Make sure all food is prepared by recipes designated by supervisor.
嚴格按照配方準備食品
21.?? Inform supervisor of any problems or complaints when they arise.
遇有問題或投訴，立即告知主管
22.?? Be able to work in another area when needed and take part in cross-training when directed.
按要求參加崗位交叉培訓，需要時能調至其他部門協(xié)助工作
23.?? Food in fridges to be checked on the beginning of every shift and container be changed if necessary.
每次交班前需檢查冰箱食物，如有需要，及時更換盛器。
24.?? Reports to supervisor before leaving the working station.
?離開工作崗位前須向主管報告
25.?? After work switch off all unnecessary equipment.
下班前關閉所有不用的設備
26.?? Breaks and meal periods as per hotel standards.
?按酒店之標準安排休息及用餐時間
27.?? Be aware of accident prevention and help enforce safe work conditions ZERO ACCIDENT IS OUR GOAL.
知道如何預防工作事故，確保安全工作生產(chǎn)，以實現(xiàn)零事故之目標
28.?? Follow all hotel regulations as outlined and directed.
嚴格遵守酒店各項規(guī)章制度
