? Ensure compliance with all local (Health Department) regulations.
確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定。
? Set up working station properly and on time before each service period.?
每次營業(yè)前，妥善地設置好制作臺。
? Pay attention to the quality, presentation and flavour.?
注重食品的質量，擺盤呈現(xiàn)方式及味道。
? Make sure that food is tasty, tempting presentation, fresh and safe.?
確保食品新鮮美味，可口誘人，衛(wèi)生安全。
? Make sure all food is prepared by recipes.
確保所有食品嚴格按照配方制作。
? Cold food for straight consumption is handled with gloves at all times.?
取用直接食用的冷凍食品時必須戴手套。
? Implement proper food preparation procedures and storage standards.
履行正確的備菜程序與貯藏標準。
? Follow the principle of food use-First in first out.
遵循先進先出的食品使用原則。
? Maintain purchasing, receiving and food storage standards.
維持采購，收貨及食品貯藏標準。
? Apply for proper materials according to needs and instructions.?
根據(jù)需要和指示，做好適當?shù)奈锪仙暾垺?? All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.?
所有食品必須用保鮮膜（或大小適當?shù)纳w子）封好保存，由制作者或最初使用者制作標簽、標明日期。
? Support the Food and Beverage department's procedures for waste control.
支持餐飲部的各項程序對浪費的控制。
? Conduct reasonable control of raw materials.
進行合理的原料控制。
? Follow proper handling and right temperature of all food products.
遵循食品的適當處理及正確的保存溫度。
? Take temperature checks as required and keep record on the company standards sheets.?
按要求檢查溫度并做好相關記錄。
? Ensure that Hygiene documents are filed in correctly and updated as necessary.
確保正確分類保存衛(wèi)生方面的文件，并作必要的更新。
? Use the cutting board correctly according to HACCP instructions at all times.
根據(jù)HACCP的指示，正確使用砧板。
? Implement and follow HACCP system and correct Hygiene and Safety Standards.
實施及遵照HACCP系統(tǒng)執(zhí)行正確的衛(wèi)生和安全標準。
? Ensure all employees follow all job safety regulations and all hazards are reported to the Security and Engineering.
確保所有的員工遵循工作安全規(guī)則，所有的危險都要報告給保安部及工程部。
? Effectively report, investigate and follow up on employee accidents.?
有效的報告、調查及跟進員工事故。
? Ensure that employees' uniforms are clean and tidy, especially in public areas and guest services.
確保員工的制服干凈整潔，特別是在公共區(qū)域及對客服務時。
? Hold periodically class room style training for new employees in order to increase professional knowledge skills.
定期對新進員工進行課堂式培訓，幫助其增加相關職業(yè)知識技能。
? Maintain a daily emphasis on food cost control and train employees to enhance their awareness.
堅持每天強調食品成本控制，并培訓員工增強該方面意識。
? Check the refrigerator food before each shift and replace the container in time if necessary.
每次交班前需檢查冰箱食物，如有需要，及時更換盛器。
? Implement and follow the daily departmental training program.
執(zhí)行并遵循每日部門培訓計劃。
? Participate in the training of employees according to the menu, including ingredients, preparation methods and unique tastes.
按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味。
? Regularly develop employee activity plan to promote teamwork.
定期制定員工活動計劃以促進團隊合作。
? Proper handling, maintaining and cleaning of equipment.?
正確合理使用設備，及時維修保養(yǎng)。
? Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.
配合客人，客戶，團體，公司代表，銷售商及當?shù)亟逃w制的需要。參與銷售菜單，貴賓菜單及任何宴會的需求。
? Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work.?
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。
? Train, coach, and counsel employees in order to reach a satisfactory level of productivity.
培訓，指導并給員工提出一定的建議以達到令人滿意的生產(chǎn)水平。
? Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.?
與有關部門合作，旨在快速地找到令顧客滿意的解決方案。?
? Actively promote cross-sectoral cooperation through frank communication.
通過坦誠的溝通，積極推動跨部門的合作。
? Respond to guest questions in a correct and appropriate manner within 24 hours.
以正確且適當?shù)姆绞?4小時內回應客人的疑問。?
? Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.
實行每月自我檢查，確保廚房符合朗廷品牌標準。?
? Attend all meetings as required.?
根據(jù)需要，參加所有的會議。
? Perform any duties assigned by the Management.?
執(zhí)行任何管理層委托的工作。
