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崗位職責/職位描述

·????????In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown

·????????進行交接班說明，全面負責炒鍋和打荷日常營運工作，以及管理員工，確保了解酒店的活動和運營要求。

·????????Prepares, cooks, serves andstores the following dishes:

·????????進行以下菜肴的制作、烹飪、上餐和存儲工作：

o???Appetizers, Savories, Saladsand Sandwiches

o???開胃菜、小菜、沙拉和三明治

o???Applies organization skills formise en place

o???在開餐準備工作中發揮組織能力、

·????????Communicates politely anddisplay courtesy to guests and internal customers

·????????與客人和內部客戶禮貌、友好的交流 。

·????????Provides direction to theKitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

·????????指導廚房幫手，包括廚師、廚房服務員和管事的工作。

·????????Communicates to his/hersuperior any difficulties, guest or internal customer comment and otherrelevant information

·????????與上級交流疑難問題，客人或內部客戶的意見以及其它相關信息 。

·????????Establishes and maintainseffective employee working relationships

·????????與員工建立并保持良好的工作關系 。

·????????Attends and participates indaily briefings and other meetings as scheduled

·????????按計劃參加并參與每日例會及其它會議。

·????????Attends and participates intraining sessions as scheduled

·????????按計劃參加培訓活動 。

·????????Prepares in advance food,beverage, material and equipment needed for the service

·????????事先準備服務所需的食品、飲料、材料和設備。

·????????Cleans and re-sets his/herworking area

·????????清潔并整理工作區域。

·????????Implements the hotel anddepartment regulations, policies and procedures including but not limited to:

·????????實施酒店和部門的規定、政策和工作程序，包括但不限于：?

o???House Rules and Regulation

o???酒店的規則和規定

o???Health and Safety

o???健康和安全

o???Grooming

o???儀表儀容

o???Quality

o???質量

o???Hygiene and Cleanliness

o???衛生和清潔

·????????Workswith Supervisor in manpower planning and management needs

和上級領導一起進行人力規劃和管理需求。