打荷

SCOPE范围
Assist the operationof the Chinese Kitchen and the preparation of the food.
协助中餐厨房营运工作和准备食品流程的运作。
PRINCIPAL RESPONSIBILITIES 主要职责
· Ensure that allF&B related products delivered are labeled correctly at any time.
确保餐饮部相关的货物任何时候都有正确的标签说明。
· When the food isready to be transported to the kitchen or the dining room, the corroded foodhas been treated.
当在准备将食物运送到厨房或者餐厅前，确保腐蚀的食物已经被处理掉。
· Transport foodto the kitchen only in hotel color coded containers and not in supplier’sdelivery boxes
运送食物到厨房时，只能使用酒店指定的周转箱，不能使用供应商的送货箱。
· Take temperaturechecks as required and keep record on the company standards sheets as required.
按要求检查温度，并记录在公司标准表格上。
· Store the dryfood according to First In First Out policy and rotation.
存放干货时要遵循先进先出的政策。
· Wash handsbefore entering the kitchen and working area.
在进入厨房和工作区域前洗手。
· Keep workingarea clean at all times.
保持工作区域清洁。
· Operate theequipment correctly, report damage or maintenance requirements.
正确操作设备，报告损坏或维修要求。
· Ensure all foodis dated and labeled at all times.
确认所有的食品总是有日期和标签。
· Prepare thestorage space for the order on time.
为按时到的订单准备存储空间。
· Food forstraight consumption is handled with gloves at all times.
直接食用的食品在任何时候都要用手套处理。
· Attend the dailybriefing.
参加每天的例会。
· Notify the bossin time if there are any questions or complaints.
如有任何问题或投诉出现及时通知上司。
· Beable to work in other departments or take part in interdepartmental trainingwhen required.
在需要时能在其他部门上班或参加跨部门培训。
· Report to thesuperior before leaving the working area for any reason.
因任何原因离开工作区域时需报告上司。
· If sick, reportimmediately to the superior.
如果生病， 及时通知上司。
· Switch off allunnecessary equipment at the end of work.
结束工作时关闭所有不必要的设备。
· Breaks and mealperiods should be in compliance with the hotel standards.
休息和用餐时间需遵从酒店标准。
· Complywith all hotel rules and regulations.
遵从所有酒店规章制度。
· All rules andregulations refer to colleague handbook.
所有规章制度请参照员工手册。
· Be aware ofaccident prevention and help enforce safe working conditions to achieve thegoal of zero accidents.
了解事故预防并加强工作安全以达到零事故的目标。
· Perform anyduties assigned by the Management.
执行任何管理层委托的工作。
· Use ingredientefficiently to minimize waste and maintain departmental food cost within budget.
合理安排食材，避免不必要的浪费，保证部门成本率在预算内。
· Maintain highestfire safety standards with proper fire handling to eliminate fire risks.
严守消防安全，安全用火，避免发生火灾。
· Comply withrules and regulations of the Colleague Handbook.
遵守《员工手册》的各项规章制度。
· Ensure thetimely completion of seasonal sales products for the hotel, including but notlimited to New Year gift boxes, rice dumplings, and mooncakes.
按时完成酒店季节性销售产品，不局限新年礼盒、粽子、月饼。
· Comply withattendance policies and follow management's shift arrangements regardingovertime work and leave.
遵循考勤制度，服从管理人员安排的合理加班和休假。
· 100% Completehotel and job-related training courses.
100%完成酒店和岗位相关的培训课程。
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· Employees are obligated to assist the hotel in selling seasonalproducts.
员工有义务协助酒店销售季节性产品。