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1. To work as directed from their
supervisors. 完成主管交辦的工作。
2.
Make sure that food is tasty, attempting presented, fresh,
correct portioned and safe.確保食品新鮮、配料恰當、色香味俱全、安全食用。
3.
Buffet food is delivered on time, 15 minutes, before opening the
restaurant or banquet function. 餐廳營業(yè)或者宴會開始前15分鐘確保自助餐一切就緒。
4.
That mise en place is fresh, correct size, portioned and
according to business. 新鮮、配料比例適當，并且符合客人口味。
5.
Will learn and execute the 46 point hygiene standards at all times.
隨時學習并且貫徹執(zhí)行衛(wèi)生標準46條。
6.
Wash hands before entering the kitchen or returning to work
station. 進入廚房及回到操作臺前先洗手。
7.
Train subordinates with Marriott standards and assures that it
meet all times. 向員工培訓萬豪的標準，確保隨時達到標準。
8. Ensure that Marriott International
documents are filled in correctly and necessary changes are done. 確保正確補充萬豪國際所發(fā)的文件并做相應的改變。
9.
A la carte food is cooked perfectly right, hot and in the
stipulated time. 確保單點食品完全按食譜規(guī)定的時間和配方制作。
10.
Proper handling of equipment. 正確使用設備。
11.
Take temperature checks as required and keep record. 檢查溫度情況，并且做好記錄。
12. Follow “Clean as you go” policy and
keep work area clean at all times. 遵守“走到哪里都干凈”的原則，隨時保持工作區(qū)域干凈整潔。
13. 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。
14. If sick, report immediately to your
supervisor. 一旦生病，立即告知主管。
15. Make sure production charts are
closely followed and adhered to. 嚴格按照生產(chǎn)操作流程制作食品。
16. 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。
17.
Usage of right chopping boards is maintained at all times.一貫正確使用砧板。
18. Time card must be punched in and out. 出入酒店必須拉考勤卡。
19. No associate to be on the property
after working hours without authorization. 未經(jīng)許可，任何員工下班后不得在酒店逗留。
20. Attends the daily 15 minute training
session. 參加每天的15分鐘培訓。
21. Set up station properly and on time
for each service period. 每次上菜前，及時清理工作臺。
22. Make sure all food is prepared by
recipes designated by supervisor. 嚴格按照主管開出的食譜制作食品。
23. Inform supervisor of any problems or
complaints when they arise. 遇有問題或投訴，立即告知主管。
24. Be able to work in another area when
needed and take part in cross-training when directed. 按要求，參加崗位交叉培訓，需要時能調(diào)至其他部門協(xié)助工作。
25. Food in fridges to be checked on the
beginning of every shift and container be changed. 在每次交班前檢查冰箱內(nèi)的食品，并且更換盛器。
26.
Proper requisitioning to be done as per requirement. 根據(jù)需要，填好進料單。
27. Attend and conduct training sessions
as required. 根據(jù)需要參加并且開展培訓。
28. Coordinate with concerned departments
for any issues which may arise. 與有關部門合作解決問題。
29.
All meetings to be attended as required. 根據(jù)需要，參加所有的會議。
30. Get involved in buffet set ups and
decorations. 參與自助餐的布置工作。
31. Follow hotel policy as laid out in
associate hand book. 根據(jù)員工手冊貫徹酒店政策。
1. To work as directed from their
supervisors. 完成主管交辦的工作。
2.
Make sure that food is tasty, attempting presented, fresh,
correct portioned and safe.確保食品新鮮、配料恰當、色香味俱全、安全食用。
3.
Buffet food is delivered on time, 15 minutes, before opening the
restaurant or banquet function. 餐廳營業(yè)或者宴會開始前15分鐘確保自助餐一切就緒。
4.
That mise en place is fresh, correct size, portioned and
according to business. 新鮮、配料比例適當，并且符合客人口味。
5.
Will learn and execute the 46 point hygiene standards at all times.
隨時學習并且貫徹執(zhí)行衛(wèi)生標準46條。
6.
Wash hands before entering the kitchen or returning to work
station. 進入廚房及回到操作臺前先洗手。
7.
Train subordinates with Marriott standards and assures that it
meet all times. 向員工培訓萬豪的標準，確保隨時達到標準。
8. Ensure that Marriott International
documents are filled in correctly and necessary changes are done. 確保正確補充萬豪國際所發(fā)的文件并做相應的改變。
9.
A la carte food is cooked perfectly right, hot and in the
stipulated time. 確保單點食品完全按食譜規(guī)定的時間和配方制作。
10.
Proper handling of equipment. 正確使用設備。
11.
Take temperature checks as required and keep record. 檢查溫度情況，并且做好記錄。
12. Follow “Clean as you go” policy and
keep work area clean at all times. 遵守“走到哪里都干凈”的原則，隨時保持工作區(qū)域干凈整潔。
13. 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。
14. If sick, report immediately to your
supervisor. 一旦生病，立即告知主管。
15. Make sure production charts are
closely followed and adhered to. 嚴格按照生產(chǎn)操作流程制作食品。
16. 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。
17.
Usage of right chopping boards is maintained at all times.一貫正確使用砧板。
18. Time card must be punched in and out. 出入酒店必須拉考勤卡。
19. No associate to be on the property
after working hours without authorization. 未經(jīng)許可，任何員工下班后不得在酒店逗留。
20. Attends the daily 15 minute training
session. 參加每天的15分鐘培訓。
21. Set up station properly and on time
for each service period. 每次上菜前，及時清理工作臺。
22. Make sure all food is prepared by
recipes designated by supervisor. 嚴格按照主管開出的食譜制作食品。
23. Inform supervisor of any problems or
complaints when they arise. 遇有問題或投訴，立即告知主管。
24. Be able to work in another area when
needed and take part in cross-training when directed. 按要求，參加崗位交叉培訓，需要時能調(diào)至其他部門協(xié)助工作。
25. Food in fridges to be checked on the
beginning of every shift and container be changed. 在每次交班前檢查冰箱內(nèi)的食品，并且更換盛器。
26.
Proper requisitioning to be done as per requirement. 根據(jù)需要，填好進料單。
27. Attend and conduct training sessions
as required. 根據(jù)需要參加并且開展培訓。
28. Coordinate with concerned departments
for any issues which may arise. 與有關部門合作解決問題。
29.
All meetings to be attended as required. 根據(jù)需要，參加所有的會議。
30. Get involved in buffet set ups and
decorations. 參與自助餐的布置工作。
31. Follow hotel policy as laid out in
associate hand book. 根據(jù)員工手冊貫徹酒店政策。