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崗位職責/職位描述

To maintain high standards of food preparation and

service in the appointed kitchen(s), according to the standards set by the Hotel.

按照酒店的標準在指定的廚房里對食品準備和服務維持高標準。

KEY ROLES & RESPONSIBILITIES主要任務&責任

General
Knowledge 總體的知識

1.??????
Thorough knowledge of the establishment’s facilities and
personnel involved

全面的了解已建立安裝設備和與之有關的人員。

2.??????
Good
knowledge of food service techniques and menu contents

???? 對食品服務技能和菜單內容有好的了解。

3.??????
Aware
of the hotel’s fire and safety and emergency procedures

???? 知道酒店的安全消防和緊急事件的處理程序。

Communications交流

1.??????
Contributes and works as a team in the general
operations of the kitchens, assisting
colleagues
when required

??? 在廚房的日常運作中，如同團隊般協同工作，當他們有需求時幫助同事。

2.??????
Maintains
a professional and friendly
attitude towards guests during contact

??? 在和客人接觸時維持一個專業的和友好的態度。

Grooming 整潔?

1.??????
Ensure
a clean, professional appearance according to hotel’s grooming standards

??? 按照酒店的整潔標準確認一個清潔的，專業的外表 。

2.??????
Maintain
high standards of appearance and good personal hygiene. Be
aware of and adhere to company policies and statutory requirements with regards
to health and safety, sanitation, and fire procedures

? 維持高標準的外觀和良好的個人衛生，對于健康和安全，衛生，消防程序注意并遵守公司政策和法規的要求。

3.??????
Maintain a high standard of cleanliness and
sanitation in and around all culinary work ???areas
.and ensure that all colleagues clean their stations after every service.

?
確保員工保持高標準的清潔和衛生設施和在所有的烹飪工作區域。并確保所有同事工作

?
結束后打掃他們的服務區域。

Hygiene and Food Safety Management衛生和食品安全管理

1.??????
Acquainted and familiar with the use of all electrical
and mechanical equipment in the kitchen and observes the safety
precautions when handling them

了解和熟悉廚房里的所有電氣和機器設備的使用，操作時遵守安全措施。

2.??????
Practice
the hygiene and sanitation procedures set by the hotel when handling food

按酒店的實施衛生和衛生設備程序處理食物。

3.??????
Ensure
proper use and cleaning of equipment to prolong use and prevent damage

確保適當的使用和對設備的清潔延長使用壽命，和預防毀壞。

Cost Control成本控制

1.??????
Practice
economy where food, paper supplies, electricity and water are concerned

節約食品，紙張，電力及水。

2.??????
Maintain
strict control on food portioning and wastage, ensuring gross food
profitability

嚴格控制食品份量，控制食品浪費，保證總體的餐飲收益。