员工餐厅炒锅

· To reflect the Shangri-Laphilosophy by providing the highest quality of service to our employees. Byalways adopting a positive attitude and keeping the team spirit at the highestlevel. 通过为员工提供最优质的服务来体现香格里拉的经营理念，永远保持积极向上的态度使团队保持凝力。
· To greet with a smile at alltimes to colleagues anywhere in the hotel。
无论何时，总是要微笑和同事问候
· To take pride in personalappearance for personal hygiene and uniform.
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
· To co-ordinate, in detail onthe Restaurant operation, and all specific duties to supervise Sous Chefs andemployees.
具体协调餐厅的工作，并且有责任监督厨师长和厨房员工的工作。
· To check all set-ups forrestaurant and to make sure to timelyprovide high standard service and food to employees..
检查所有餐厅情况，确保按时为员工提供高标准的服务与食品。
· To constantly check the qualityof food prepared with regard to tasteand temperature. 随时检查已准备好的食品的味道与温度。
· To insist on a uniform visualappearance of all dishes prepared. Presentation and garnish must be preparedaccording to standards.
保持各类菜肴整体外观配套一致，且外观和修饰要符合酒店标准。
· To monitor and fully implementthe portion control established with the recipe cards and the butcher test. Tominimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
· To check stores andrefrigerators and be responsible for the proper storing and recycling ofleftovers. 检查库房和冰箱，做好正确储备和废物利用。
· Ensuresmooth and effective communication among the kitchens and with otherdepartments.
确保厨房和其他部门之间的交流畅通而有效。
· To work closely with receivingand storeroom. To make sure that received goods are of the standard quality andaccording to hotel’s specifications.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。
· To constantly be alert onfreshness, presentations and temperature of food served to employees.
特别注意为员工提供的食品的新鲜度，外观和温度。
· To ensure food portioning,serving, requisitions / receiving from stores are properly controlled.确保食物的分量，服务，订货和收货正确进行。
· To achieve the highest standardthrough strict adherence to the hygiene and sanitation rules. 严格按照卫生管理条例，达到最高标准。
· To ensure that working areas,working tables, working utensils such as carving boards, slicer, mixers,blenders, cutters, woks, pots, pans etc. are cleaned and sanitized as per SFSMSpolicy.
确保工作区域，工作台，厨房用具，包括雕刻板，切片机，搅拌器，混合器，刀具，炒锅，水壶，平底锅等用具的清洁卫生，符合SFSMS 标准。
· To ensure that therefrigerators and deep freezers, ceiling, walls, floors and shelving etc. areclean at all times.
检查抽屉，迷你冰箱和Reach-in 冰箱，确保其干净整洁，内部食品在保质期内。
· Liaise and work closely withthe Chief Steward for pre-planning and execution of delivery and cleanliness ofequipment.
与管事部密切合作，提前计划并进行设备的交接和清洁工作。
· To check all machinery, ensureproper maintenance and usage of the equipment, and follow up with Engineeringon work order forms. Misuse of equipment should be taken.
检查所有设备，确保所有设备正确保养和使用，与工程部共同跟踪设备的维修情况。要汇报设备使用不当情况，并给予相应的纪律处罚。
To work closely with the Service Manager of EmployeeRestaurant and monitors that exhaust hoods, stoves, ovens, salamanders, deepfreezers, steamers, filters, boiling pans, bainmarie, hot and cold cabinetsetc. are spotless and cleaned on a daily basis
与员工餐厅经理密切合作，监督排烟罩，烤炉，烤箱，锔锅，冰柜，蒸气机，过滤器，煮锅，自助餐炉，冷柜和热柜等没有污点，保持每天清洁一次。
· Ensure that staffs follow thehygiene and sanitation procedures when handling food / equipment / utensils.确保员工在生产食品，操作设备和使用餐具时遵守安全卫生程序。
· To ensure that all kitchen and the restaurant employees adhere to the hotel groomingstandards. 确保厨房和员工餐厅的所有员工遵守酒店的着装标准。
· Report to the EmployeeRestaurant Service Manager on all operation matters.
向厨师长及时汇报运营中出现的问题。
· To monitor staff schedules andensure punctuality at work.
监督员工工作表，确保员工按时工作。
To report all complainsto the Employee Restaurant Service Manager
向厨师长及时汇报所有投诉。
· To conduct training classes forstaff to develop their skills / new menu items.
为员工组织培训课程，培养他们的技能，新菜品。
· To guide the employeeorientation for new hires. 指导员工的入职培训。
· To ensure that staff are awareof hotel rules and regulations.
确保员工了解酒店的规章制度。
· To ensure that staff aretrained on fire and safety and emergency procedures.
确保员工受过消防安全和紧急疏散程序的培训。
· To provide the necessaryassistance / support to staff and Employee Restaurant Service Manager toachieve their goals. 为厨师长提供必要的协助，帮助他们实现工作目标。