1.????????Planning, Preparation andImplementation of High Quality Food& Beverage Products and Set-up’s in allAreas and? Restaurants.
計(jì)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。
2.????????Seamless working with Recipes,Standards and Plating Guides.
嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。
3.????????Maintenance of all HACCP aspects withinthe hotel operation.
在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。
4.????????Correct usage of all equipment, toolsand machines.
正確操作所有的設(shè)備、器具和機(jī)器。
5.????????Must focus on constant improvement ofTraining Manuals and SOP’s.
必須對(duì)具有持續(xù)性的人員培訓(xùn)和標(biāo)準(zhǔn)與程序的提高和改善保持關(guān)注。
6.????????Must participate actively in DailyQuality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order toconstantly improve the Culinary operation, meet targets and keep communicationflowing.
必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營(yíng)持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。
7.????????Can be asked to work for off siteevents.
可以被要求進(jìn)行外賣工作。
8.????????Can be asked to complete tasks and jobsoutside the kitchen areas.
可以被要求在廚房以外的地點(diǎn)完成工作。
9.????????Can be utilised during inventories.
可以被要求進(jìn)行盤存工作。
10.???? Allteam members have to be knowledgeable about occupancy, events, forecast andachievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。
11.???? Preparationof menus as per request, in timely fashion.
及時(shí)的按要求準(zhǔn)備菜單。
12.???? Workingon new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。
13.???? Controlof stations within the kitchen.
調(diào)節(jié)廚房?jī)?nèi)部的崗位。
14.???? Closeworking relationship with the Stewarding Department to ensure high levels ofcleanliness and low levels of lost and breakages.
與管事部緊密的工作關(guān)系確保高質(zhì)量的清潔和最低程度的破損。
15.???? Everyguest request must be responded to complete satisfaction.
對(duì)于每位客人的要求要作出回應(yīng)使客人滿意。
16.???? Havinga open-minded approach to constructive feedback.
用虛心的態(tài)度去接受有建設(shè)性的意見(jiàn)。
17.???? Purchaseand control of produce.
采購(gòu)和控制產(chǎn)品。
18.???? Maintainat all times a professional and positive attitude towards his team members, andsupervisors alike, and behave in accordance to the established hotel rules andteam member handbook for him and team member under his supervision. To ensuresmooth operation of the department.
時(shí)刻保持對(duì)于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行???? 為舉止，確保部門的良好運(yùn)營(yíng)。
19.???? Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland 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(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。
20.???? Keepsdiscipline and proper work practices for himself and the team members assignedto him at all times. Also checks on personal hygiene, clean uniforms,sanitation and cleanliness of the workstations, sanitation of the work tools.Be aware of the dangers of contaminated food and the needs to proper checkingand turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to takeappropriate actions.
時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的?? 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問(wèn)題并采取適當(dāng)?shù)男袆?dòng)。
21.???? Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, ?and promotional activities as perinstructions given by the ExecutiveChef.
遵照行政總廚要求的任何新菜單的改動(dòng)和對(duì)于新菜單、每日特供菜單、促銷活動(dòng)所采取的任何 工作方法。
22.???? Worksclosely with the ExecutiveChef on determining the quantity of food items and mise-en-place to beproduced, bought or prepared for that day. With a view to exercise the maximumcontrol on wastage and achieve optimum profitability.
緊密配合行政總廚對(duì)于當(dāng)天食品數(shù)量的定購(gòu)。最大限度的杜絕浪費(fèi)已獲得最佳的收益率。
23.???? Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Chef for any faults and problemsto be solved. Prepares the necessary work orders to the Engineering department.
檢查所有歸屬于該部門的設(shè)備，確保所有設(shè)備正常運(yùn)轉(zhuǎn)，如果需要向行政總廚匯報(bào)所有問(wèn)題。準(zhǔn)備遞送工程部門的維修單。
24.???? Ensuresthat recipes and costing are established and updated.
確保菜譜和成本的存在和更新。
25.???? Monitorfood quality and quantity to ensure the most economical usage of ingredients.
監(jiān)控食品的質(zhì)量和數(shù)量是確保最大限度的節(jié)約原材料。
26.???? Attendmonthly management meetings, operationsmeetings and hold daily briefings in the absence of the Executive Chef.
在行政總廚缺席的情況下出席每月管理者會(huì)議、運(yùn)營(yíng)部會(huì)議以及組織部門會(huì)議。
27.???? Advisenew menus and seasonal food concept changes with the help of the Executive Chef.
協(xié)助行政總廚廚師對(duì)新菜單提出建議和改變季節(jié)性食品的觀念。
28.???? Liaisewith the Chef on daily basis to advise of any challenges and that the guestwill 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(wú)任何延誤的服務(wù)。
29.???? Checkthe quality of food prepared by team member to the required standard and makenecessary 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。
30.???? Selectteam member that display qualities and attributes that reflect the departmentstandards.
選擇有良好表現(xiàn)和工作態(tài)度的員工作為部門標(biāo)準(zhǔn)。
31.???? Managesthe training function and ensures all team member certified in their positionbefore taking charge of an area of responsibility.
管理培訓(xùn)和確保所有員工在他上任他的崗位之前具有該崗位合格的資質(zhì)。
32.???? Monitorsthe overall food operation and ensures that food items are being prepared in atimely and correct manner.
監(jiān)控整個(gè)食品操作并確保食品按時(shí)和正確地操作。
33.???? Responsiblefor overseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea.
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)。
34.???? Attendscommunication meetings and is responsible for ensuring all team member in hisarea receives this communication.
參加交流會(huì)議并負(fù)責(zé)確保所有的員工獲得此交流信息以確保員工的高度滿意。
35.???? Controls,monitors and is responsible for the optimum food cost to yield the maximumamount of outlet profit and maximum guest satisfaction.
控制、監(jiān)控和負(fù)責(zé)獲得最佳的成本控制以獲得各部分的最佳收益和最佳客人滿意度。
36.???? Worksvery closely with the Chefand meets regularly to determine menu selections and specials that is bothsatisfying to guest and profitable to outlet.
與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿意和獲得各部分滿意的收益。
37.???? Reviewsall time sheets to ensure that team member working times and meal breaks areaccurate.檢查所有的時(shí)間表以確保所有員工的工作時(shí)間和用飯時(shí)間準(zhǔn)確。
38.???? Atall times understand, practice and promote the teamwork approach to achievemissions, goals, and overall departmental standards.
時(shí)刻理解、實(shí)踐和促進(jìn)團(tuán)隊(duì)的工作方法，達(dá)到使命和目標(biāo)和部門的總體標(biāo)準(zhǔn)。
39.????Preparing menus, considering number ofguests, market condition popularity of various dishes, recent menus andreligious or other holidays.
當(dāng)有宴會(huì)或其他特殊活動(dòng)時(shí)同宴會(huì)廳經(jīng)理共同協(xié)商菜單并定價(jià)。
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