渝悦轩厨房副领班（凉菜）

Operational
营运
§ Usesfresh products whenever possible to ensure guests are always offered a varietyof food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
§ Ensuresfood surpluses and leftovers are used according to the set guidelines andpolicies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
§ Cooksand ensures foods are prepared according to the menus and a recipe, ensuringthe quality of food meets the Hyatt International standards.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
§ Strictlyadheres to food apportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
§ Takesinterest in learning and preparing new products as directed by the Outlet Chefde Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
§ Servesfresh food to guests which is prepared a la minute, is consistent in quality,and reflects the style of the outlet concept.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
§ Supervisescooking and other kitchen personnel and coordinates their assignments to ensureeconomical and timely food production.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
§ Observesmethods of food preparation and cooking, sizes of portions, and garnishing offoods to ensure food is prepared in prescribed manner.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
§ Testscooked food before plate-up and service.
在食物装盘及服务前，对食物进行检查。
§ Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨房设备干净整洁。
§ Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师在操作中使用正确的工具。
§ Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
确保所有的厨师正确、安全地操作食品加工机器。
§ Ensuresthe cleanliness of the work areas at all time.
确保工作场所始终干净整洁。
Payroll & ProductivityManagement
薪资及生产力管理
§ Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking.
通过在整个部门内建立的员工编制，实施高效的薪资管理/资源分配。 这将依据一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
§ Directssubordinates to ensure productivity meets Hyatt International Food &Beverage Operations Manual requirements.
指导下属以确保生产力管理能达到凯悦国际餐饮部营运手册的要求。
§ Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment.
关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
§ Reviewsand constantly seeks productivity level improvements of all employees throughthe process of “taking work out of the system” (when appropriate) and throughstreamlining of work process.
通过“减少工作项目”（适当情况下）以及安排合理的工作程序，来提高员工的生产力。
People Management
人员管理
§ Assistswith the development of all Commis Chefs to work following the operational,financial, administrative philosophies and ensuring employees are multi skilledand perform multi tasks.
协助所有厨师的发展，在工作中遵循经营、财务及行政管理的理念，并确保员工具有多技能并完成多项工作。
§ Throughhands-on management, supervises closely all Commis Chef in the performance oftheir duties in accordance with Policies & Procedures and applicable laws.
通过参与管理，对所有厨师进行紧密督导，使他们的表现符合政策、程序及有关法律。
§ Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained.
适当分配职责和责任，以使员工掌握技能并获得资源；在确保运营及安全标准的同时，关心并发展员工。
§ Embracesand supports the Training initiatives and philosophies of the company and worksclosely with the Training Manager and Departmental Trainers in the training anddevelopment of employees.
拥护并支持公司的培训理念，并与培训部经理和部门培训员紧密合作，培训并发展员工。
§ Developsand assists with training activities focused on improving skills and knowledge.
发展及协助针对提高技能和知识的培训活动。
§ Ensuresemployees have a complete understanding of Rules & Regulations, and thatbehaviour complies.
确保员工完全理解酒店的规章制度并遵照执行。
§ Monitorsemployee morale and provides mechanism for performance feedback anddevelopment.
关注员工士气并对工作表现及发展提供反馈。
§ Conductsannual Performance Development, providing honest and appropriate feedback.
进行年度表现评估，提供诚实而适合的反馈。
§ Effectivelycommunicates guiding principles and core values to all levels of employees.
将指导原则和核心价值有效地传达给所有员工。
General
总则
§ Attendsand contributes to all Meetings as required.
按要求出席所有的会议并对会议作出贡献。
§ Ensuresservices provided to guests are always available and are always carried out todefined Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operations Manual.
确保随时能为客人提供服务，并按照部门营运手册的要求提供快捷、持续、礼貌且符合标准的服务。
§ Providescourteous and professional service at all times.
始终提供礼貌、专业的服务。
§ Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
保持对酒店产品知识、当前推广、政策改变的最新了解及保持高效的内部沟通。
§ Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge.
根据安排出席酒店及部门的培训，以提高技能和知识。
§ Handlesguest and employee enquiries in a courteous and efficient manner, reportingcomplaints or problems if no immediate solution can be found.
用礼貌、高效的方式来满足客人和员工的要求, 如果没有立即解决的方式，则进行汇报。
§ Familiarwith and strictly adheres to Rules & Regulations established in theEmployee Handbook and the Hotel’s policies concerning fire, hygiene and health& safety.
熟悉并严格遵守员工手册中的规章制度，以及和酒店政策相关的消防、卫生、健康和安全的制度。
§ Maintainshigh standards of personal presentation & grooming.
保持高标准的个人形象和仪容仪表。
§ Maintainspositive guest and colleague interactions with good working relationships.
与客人和同事保持基于良好工作关系的接触。
§ Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company.
根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
§ Complies with allpolicies andprocedures related tohotel or Hyatt Group.
遵守并执行酒店及凯悦集团所有规章制度。