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崗位職責(zé)/職位描述

1. Knowledge of individual menu items including ingredients, preparation methods and presentation style. Maintain kitchen hygiene and cleanliness, and be responsible for mis en place.熟悉各類菜品的構(gòu)成，包括基本食材、制作方法及出品風(fēng)格。保持廚房衛(wèi)生與整潔，并負(fù)責(zé)日常備料工作。
2. Set up section as required by Sous Chef and be checked before service. Taste and examine food to ensure freshness and required quality.根據(jù)廚師長要求完成本檔口開餐準(zhǔn)備，由其檢查后方可服務(wù)。品嘗并檢查食品，確保新鮮度與質(zhì)量達(dá)標(biāo)。
3. Be responsible for minimizing food wastage. Attend and comprehend all information discussed at pre-function service briefings.負(fù)責(zé)盡量減少食品浪費(fèi)。參加餐前服務(wù)例會(huì)，理解并掌握所有討論信息。
4. Maintain fastidious grooming and present a healthy, professional and natural appearance in uniform.注重個(gè)人儀容儀表，穿著制服時(shí)展現(xiàn)出健康、專業(yè)、自然的精神面貌。
5. Be punctual, efficient and courteous. Maintain a pleasant and helpful attitude toward every guest and avoid speaking loudly to other talents.準(zhǔn)時(shí)、高效、禮貌，對(duì)每位客人保持友善、樂于幫助的態(tài)度。與其他同事交流時(shí)切勿大聲喧嘩。
6. Serve all food in a friendly and professional manner. Be proactively involved in hotel operations and stay up-to-date with hotel events.以親切專業(yè)的方式服務(wù)客人。積極參與酒店運(yùn)營，及時(shí)了解酒店內(nèi)各項(xiàng)活動(dòng)與最新動(dòng)態(tài)。
7. Complete timesheet at the end of each shift, ensuring accurate reflection of hours worked and compliance with labour regulations.每班次結(jié)束時(shí)按時(shí)填寫工時(shí)表，確保準(zhǔn)確記錄工作時(shí)長并符合勞動(dòng)法規(guī)。
8. Anticipate guest needs through observation and offer prompt, efficient service personally or through effective communication. Uphold Corporate Cares culture and demonstrate Star Service Standards at all times.通過觀察預(yù)判客人需求，親自或與同事有效溝通，提供及時(shí)、高效的服務(wù)。時(shí)刻踐行集團(tuán)關(guān)懷文化，以星級(jí)標(biāo)準(zhǔn)對(duì)待客人及同事。
9. Comply with all Workplace Health & Safety and Occupational Health & Safety rules, and related hotel and corporate policies. Align conduct with hotel vision, corporate values and Code of Conduct.遵守所有工作場所健康與安全、職業(yè)健康與安全規(guī)則，以及酒店和集團(tuán)的各項(xiàng)政策。使自身行為符合酒店愿景、企業(yè)價(jià)值觀及集團(tuán)行為準(zhǔn)則。
10. Be knowledgeable of fire and evacuation procedures and workplace health and safety requirements. Ensure talents are aware of their duty of care as determined by legislation.全面掌握酒店消防、疏散程序及工作場所健康與安全要求。確保員工了解法律規(guī)定的照管義務(wù)并保持高度熟悉。
11. Assist the Chef in performing his/her role and undertake any additional duties as requested by Supervisor or Hotel Management.協(xié)助廚師長履行其工作職責(zé)，并承擔(dān)上級(jí)或酒店管理層要求的任何額外工作。
12. Follow food safety program.遵守食品安全標(biāo)準(zhǔn)。