·Prepares kitchen equipment for use ?準備廚房設備以便使用 ·Assembles and prepare ingredients for menu items ?為菜單上的項目安排準備原料 ·Prepares simple food items ?準備簡單的食品 ·Prepares food for service ?準備食品為客人服務 ·Portions and plates food ?將食品切片并置于盤子上 ·Assists with checking and receiving goods ?協助檢查和接收貨物 ·Store goods ?儲存貨物 ·Maintain storage areas ?管理儲存區 ·Clean and store equipment ?清潔和儲存設備 ·Clean premises ?清潔房屋 ·Handle waste and linen ?處理垃圾和布草 ·Maintain a hygienic kitchen ?保持廚房衛生 ·Cleans kitchen and equipment ?清潔廚房和設備 ·Maintain high standards of personal hygiene ?保持高度的個人衛生 ·Attends to all briefings? ?參加所有說明會 ·Participates in training ?參加培訓活動

準備廚房設備以便使用 為菜單上的項目安排準備原料 準備簡單的食品 準備食品為客人服務 將食品切片并置于盤子上 協助檢查和接收貨物 儲存貨物 管理儲存區 清潔和儲存設備 清潔房屋 處理垃圾和布草 保持廚房衛生 清潔廚房和設備 保持高度的個人衛生 參加所有說明會 參加培訓活動

ain Duties 主要職責 Administration 行政 §? Maintains the DailyLog Book. 保管部門的日志。 §? Submitsall guest/ employee incident reports on a timely basis. 及時提交所有客人/員工的事故報告。 §? Handlesand reports “Lost and Found” items according to the Hotel “Lost and Found”procedures. 根據酒店的“失物招領”運作的程序處理所有“失物招領”物品。 Operational 營運 §? Uses fresh productswhenever possible to ensure guests are always offered a variety of food items. 利用鮮活的產品, 以確保任何時候都能向客人提供花樣繁多的菜肴。 §? Ensures food surplusesand leftovers are used according to the set guidelines and policies. 確保根據所設定的確政策和方針, 盡量利用剩余的食品原料。 §? Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards. 烹制菜肴時, 確保根據菜單和配方準備食品, 以確保食品的質量達到國際凱悅的標準。 §? Strictly adheres tofood apportionment policy to effectively control costs. 嚴格執行食品分攤政策以便能有效的控制成本。 §? Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine. 在廚師長的指導下，樂于學習及制作新的菜肴。 §? Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept. 確保向客人提供精心制作、高品質以及展現我們餐廳理念的菜肴。 §? Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production. 緊密督導廚師和其他廚房的員工，并協調他們的工作，以確經濟、及時的食品制作。 §? Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner. 觀察食物的準備和制作方法、份量及食物的裝飾，以確保食品是按預先的設計制作的。 §? Tests cooked foodbefore plate-up and service. 在食物裝盤及服務前，對食物進行檢查。 §? Ensuresthe cleanliness of all kitchen equipment. 確保所有的廚房設備干凈整潔。 §? Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job. 確保所有的廚師在操作中使用正確的工具。 §? Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner. 確保所有的廚師正確、安全地操作食品加工機器。 §? Ensures thecleanliness of the work areas at all time. 確保工作場所始終干凈整潔。 Payroll & Productivity Management 薪資及生產力管理 §? Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking. 通過在整個部門內建立的員工編制，實施高效的薪資管理/資源分配。 這將依據一個靈活的員工基數（全職員工和臨時工）、多技能及多任務的原則。 §? Directs subordinatesto ensure productivity meets Hyatt International Food & Beverage OperationsManual requirements. 指導下屬以確保生產力管理能達到凱悅國際餐飲部營運手冊的要求。 §? Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment. 關注改進生產力水平及在可接受的指引下謹慎管理用品/薪資，確保所有設備的優化部署和高效能。 §? Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess. 通過“減少工作項目”（適當情況下）以及安排合理的工作程序，來提高員工的生產力。 People Management 人員管理 §? Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring employees are multi skilled andperform multi tasks. 協助所有廚師的發展，在工作中遵循經營、財務及行政管理的理念，并確保員工具有多技能并完成多項工作。 §? Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties in accordance with Policies & Procedures and applicable laws. 通過參與管理，對所有廚師進行緊密督導，使他們的表現符合政策、程序及有關法律。 §? Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained. 適當分配職責和責任，以使員工掌握技能并獲得資源；在確保運營及安全標準的同時，關心并發展員工。 §? Embraces and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Departmental Trainers in the training and developmentof employees. 擁護并支持公司的培訓理念，并與培訓部經理和部門培訓員緊密合作，培訓并發展員工。 §? Develops and assistswith training activities focused on improving skills and knowledge. 發展及協助針對提高技能和知識的培訓活動。 §? Ensures employees havea complete understanding of Rules & Regulations, and that behaviourcomplies. 確保員工完全理解酒店的規章制度并遵照執行。 §? Monitors employeemorale and provides mechanism for performance feedback and development. 關注員工士氣并對工作表現及發展提供反饋。 §? Conductsannual Performance Development, providing honest and appropriate feedback. 進行年度表現評估，提供誠實而適合的反饋。 §? Effectivelycommunicates guiding principles and core values to all levels of employees. 將指導原則和核心價值有效地傳達給所有員工。 General 總則 §? Attends andcontributes to all Meetings as required. 按要求出席所有的會議并對會議作出貢獻。 §? Ensures servicesprovided to guests are always available and are always carried out to definedStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual. 確保隨時能為客人提供服務，并按照部門營運手冊的要求提供快捷、持續、禮貌且符合標準的服務。 §? Provides courteous andprofessional service at all times. 始終提供禮貌、專業的服務。 §? Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication. 保持對酒店產品知識、當前推廣、政策改變的最新了解及保持高效的內部溝通。 §? Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge. 根據安排出席酒店及部門的培訓，以提高技能和知識。 §? Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found. 用禮貌、高效的方式來滿足客人和員工的要求, 如果沒有立即解決的方式，則進行匯報。 §? Familiar with andstrictly adheres to Rules & Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health &safety. 熟悉并嚴格遵守員工手冊中的規章制度，以及和酒店政策相關的消防、衛生、健康和安全的制度。 §? Maintainshigh standards of personal presentation & grooming. 保持高標準的個人形象和儀容儀表。 §? Maintainspositive guest and colleague interactions with good working relationships. 與客人和同事保持基于良好工作關系的接觸。 §? Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company. 根據酒店、行業和公司的指引，回應需求、改變，執行任何合理的任務及額外職責。 §? Complies with allpolicies andprocedures related tohotel or Hyatt Group. 遵守并執行酒店及凱悅集團所有規章制度。

·Japanese Cuisine Chef De Partie experience preferred. ?同等職位日料經驗者優先 ·Proficient in knowledge and skills related to Japanese?Cuisine?Grilling, Sushi and Sashimi. ?熟練掌握日料扒板、壽司及刺身等相關知識及技能。 ·Regularly change varieties, constantly reform and update, and meet guest requirements. ?定期更換品種，不斷改革更新，滿足客人要求。 ·Responsible for the procurement of raw materials for daily internal use and assisting in the development of procurement plans. ?負責內部日常所用原料的領用，協助制定采購計劃。 ·Strictly implement food hygiene regulations, ensure quality control, maintain good hygiene in this area, require tools to be clean and neatly arranged. ?嚴格執行食品衛生法則，把好質量關，搞好本區域衛生，要求工具清潔，擺放整齊。 ·Master the cost accounting of food. ?掌握食品成本核算。 ·Reasonably use raw materials to reduce costs and achieve optimal benefits for the hotel. ?合理使用原材料，降低成本以便酒店獲得最佳效益。