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崗位職責/職位描述

1.????????
Always
provides courteous and exceptional guest service.

時刻為客人提供禮貌和超越期望的服務。

2.????????
Handles
all guest and internal customer complaints and inquiries in a courteous and
efficient manner, following through to make sure problems are resolved
satisfactorily.

禮貌而有效地處理外部和內部客人的需求，全程跟進確保問題得到圓滿解決。

3.????????
Follow
up all Touches of Hyatt and the Food and Beverage Top 20 fundamentals are
implemented.

充分落實凱悅溫情和餐飲部經典20條。

4.????????
Works
closely with other employees in a supportive and flexible manner, focusing on
the overall success of the hotel and the satisfaction of hotel guests.

主動靈活地與其他員工緊密合作，專注于酒店的整體成就和酒店客人的滿意度。

5.????????
Washes,
peels, cuts, and seeds vegetables and fruits.

清洗蔬菜和水果，去皮并切配。

6.????????
Cleans,
cuts, and grinds meats, poultry, and seafood.

清洗、切配、和絞碎各種肉類、家禽和海鮮。

7.????????
Dips
food items in crumbs, flour, and batter to bread them.

給配菜裹面包屑、面粉和面糊。

8.????????
Stirs
and strains soups and sauces.

調制醬料。

9.????????
Weights
and measures designated ingredients.

確定配料的份量。

10.????? Carries pans, kettles,
and trays of food to and from workstations, stove, and refrigerator.

在操作間、爐灶、冰箱/冷庫間傳遞各件器皿盛放的食物。

11.????? Stores foods in designated
areas.

在規定地點存放食物。

12.????? Cleans work areas,
equipment and utensils, segregates and removes garbage

清潔工作間、儀器和餐具，隔離并及時轉移垃圾。

13.????? Distributes supplies,
utensils, and portable equipment.

為廚師傳遞所需品、器具和一些輕便的儀器。

14.????? Carves various cooked
meats.

切配各種肉類。

15.????? Assists in quality
control of items.

協助保證食品的質量。

16.????? Sets up buffet
presentations.

放置自助餐的出品。

17.????? Make sure the food
preparation is in place on time

確保食物準備按時到位

18.????? Follow up instructions from chef supervisor

主廚主管的后續指示

19.????? Setup stations according to the operation manual

根據操作手冊設置站點

20.????? Transportation of goods from the receiving area to
the designated chillers or freezers on time

按時將貨物從接收區運輸到指定的冷藏箱或冰

21.?????
Follow up recipes up to
standards

根據標準跟蹤配方

22.????? Works in any sections of
kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

必要時按副廚師長和廚師長的要求去廚房任何區域工作。

23.?????
Ensures
the sanitation standards for kitchen are being met.

保證廚房的衛生符合衛生部門和酒店的標準。

24.????? Follow up the hotel
hygiene and sanitation / HACCP, ISO22000 standards

跟進酒店衛生和衛生 / HACCP、ISO22000 標準

25.????? Ensures that operating
and kitchen equipment us according to the training instruction, avoid damage
kitchen equipment

確保我們按照培訓指導操作和廚房設備，避免損壞廚房設備