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崗位職責/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.熟悉各類菜品的構成，包括基本食材、制作方法及出品風格。保持廚房衛生與整潔，并負責日常備料工作。?
2. Set up section as required by Sous Chef and be checked before service. Taste and examine food to ensure freshness and required quality.根據廚師長要求完成本檔口開餐準備，由其檢查后方可服務。品嘗并檢查食品，確保新鮮度與質量達標。
3. Be responsible for minimising food wastage. Attend and comprehend all information discussed at pre-function service briefings.負責盡量減少食品浪費。參加餐前服務例會，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.注重個人儀容儀表，穿著制服時展現出健康、專業、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.準時、高效、禮貌，對每位客人保持友善、樂于幫助的態度。與其他同事交流時切勿大聲喧嘩。
6. Serve all food in a friendly and professional manner. Be proactively involved in hotel operations and stay up-to-date with hotel events.以親切專業的方式服務客人。積極參與酒店運營，及時了解酒店內各項活動與最新動態。
7. Complete timesheet at the end of each shift, ensuring accurate reflection of hours worked and compliance with labour regulations.每班次結束時按時填寫工時表，確保準確記錄工作時長并符合勞動法規。
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.通過觀察預判客人需求，親自或與同事有效溝通，提供及時、高效的服務。時刻踐行集團關懷文化，以星級標準對待客人及同事。
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、職業健康與安全規則，以及酒店和集團的各項政策。使自身行為符合酒店愿景、企業價值觀及集團行為準則。
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定的照管義務并保持高度熟悉。
11. Assist the Chef in performing his/her role and undertake any additional duties as requested by Supervisor or Hotel Management.協助廚師長履行其工作職責，并承擔上級或酒店管理層要求的任何額外工作。
12. Follow food safety program.遵守食品安全方案。