a)? All Restaurant Kitchens, including Pastry , Main Kitchen, Team Restaurant Kitchen, Executive Club Lounge kitchen, Stewarding, Occasionally off-Site Events.
所有餐廳廚房，包括餅房、主廚房、員工餐廳廚房、行政酒廊廚房、管事部、外賣宴會。
b)????Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and??Restaurants.
計劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。
c)????To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
支持廚房部門時協(xié)助同事，同時加強(qiáng)團(tuán)隊精神，發(fā)展信任，尊重與開放。
d)????To actively participate in the training, development the Culinary colleagues.
積極的支持培訓(xùn)和培養(yǎng)廚房的員工。
e)????Conducts colleague performance appraisals to review colleagues’general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
完成并評價員工的工作評估和討論任何的優(yōu)缺點，同時強(qiáng)調(diào)優(yōu)點。
f)?????Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
最大化積極性，道德和持續(xù)良好的解決問題的能力，解決與酒店文件相關(guān)的指導(dǎo)方針和當(dāng)?shù)氐姆伞?g)????To report accidents and sickness in the log Book and to report any such incidents immediately, with? clear and concise updates if required, and follow up completed.
報告任何事故和疾病在值班日記里并且及時報告所有的事件，加上簡單有序的更新與完結(jié)。
h)????To attend meetings and briefings as instructed, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames.
舉行廚房例會， 與廚房的員工一起去協(xié)助，提供支持，建立道德和加強(qiáng)可信性。
i)??????To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibilit.
保持部門的變化，不好的行為和推薦的更新。
j)??????To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
對變化做出積極的反應(yīng)，在部門相對酒店，公司和，整個產(chǎn)業(yè)的反應(yīng)。
k)????Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
參與其他部門員工的內(nèi)部責(zé)任并與他們建立可靠的關(guān)系。
l)??????Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
必須積極主動參加每日質(zhì)量會議（每日廚師晨會、團(tuán)隊會議），以保持廚房運(yùn)營持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。
m)???Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.
提前審閱部門廚師長安排的排班表，以提前反映出生意和高出品率同時很大程度影響客人的滿意度。
n)????Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點菜單和每日菜單，季節(jié)特供菜單。時刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)、份量和成本。
o)????Works very closely with the Chef and meets regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet.
與廚師緊密合作，常規(guī)會面決定菜單的選擇，以同時讓客人滿意和獲得各部分滿意的收益。
p)????At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.
時刻理解、實踐和促進(jìn)團(tuán)隊的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。
q)????Check the quality of food prepared by team member to the required standard and make necessary adjustments.
檢查員工準(zhǔn)備的食品質(zhì)量按需求標(biāo)準(zhǔn)和做出必要的調(diào)整。
r)?????Advise new menus and seasonal food concept changes.
對新菜單提出建議和改變季節(jié)性食品的觀念。
s)????Liaise with the Chef’s on daily basis to advise of any challenges and that the guest will experience no delays during the service period.
組織廚師日常基本的挑戰(zhàn)，令客人感受無任何延誤的服務(wù)。
t)?????Check the quality of food prepared by team member to the required standard and make necessary adjustments.
負(fù)責(zé)察看清潔、衛(wèi)生和廚房維護(hù)，并采取必須的步驟保持區(qū)域最高的標(biāo)準(zhǔn)。
u)????Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.
監(jiān)控整個食品操作并確保食品按時和正確地操作。
v)????Neat in appearance and well groomed.
整潔的儀表。
w)???Able to work with little supervision.
較強(qiáng)的自我管理能力。
x)????Able to lift heavy objects.
能勝任體力工作。
y)????Your JD would be updated base on needs. We would acknowledge the latest JD signed.
根據(jù)工作需要或工作調(diào)動,您的崗位職責(zé)將會被調(diào)整，以最新版本為準(zhǔn)。
z)????The hotel business functions seven days a week, 24 hours a day.? All ambassadors must realize this fact and be aware that at all times it may be necessary to move ambassadors from their accustomed shift as business demands.
同事須明確知曉酒店是每周七天、每天二十四小時運(yùn)轉(zhuǎn)的行業(yè)。因工作需要，上班的班次會隨時相應(yīng)調(diào)動。
aa)?Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
