Cold Dish No.1头凉菜

1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager
执行由他或她的上司所指示委派的所有任务。
2. Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott
激活你的热情，以服务精神为基础,随时适当地代表马里奥特发挥自己的专长。
3. Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.
确保遵守食谱,烹饪程序和使用记录,以确保食物的鲜美,新鲜,安全。
4. Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes
部门服务员和厨师在执行委派的任务时要追求有质量的和精确的成果。
5. Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands
根据业务需求和上司每日制作的图表设立计划,准备就绪。
6. Knows and implements Marriott's 49 Points of Hygiene and Safety Standards
了解并执行万豪49项卫生及安全标准
7. Adhere to safety guidelines at all times and report any unsafe work conditions and practices
遵守安全准则,对于任何潜在危险请立即通知相关部门。
8. Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty
干净整洁的制服，仪容仪表，积极的态度会给人良好的第一印象,
9. Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card
遵循和执行统一的制服标准,包括员工名牌,员工卡,温度计和必不可少的健康证。
10. Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required
能协助其他厨房部门工作,并参加交叉培训。
11. Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests
妥当处理设备, 在维修问题上告知您的上司,包括请求报废和维修。
12. Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found
按管理员指示进行体温的检查并记录，记录和报告任何不安全的温度。
13. Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty)
对于迟到或生病等情况要及时报告你的直属上司, (在恢复健康上班时需递交医生证明)
14. No personal phone calls while on duty are allowed
上班时间不允许随意接听私人电话。
15. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”
确保酒店为客人提供“简单精美的食物”
16. Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary
在交班时，检查所有冰箱的食物，协助实习生和厨房员工完成工作并给于他们必要的培训
17. Preserve and enforce preserving of energy by switching off all equipment after work or if not needed
在工作结束后或不需要时关掉所有设备，以节约能源。
18. At end of service periods, have sections cleaned and ready for following service periods
在服务时间结束时进行部门打扫，并为接下来的服务做准备。
19. Follow the posted schedule and report at workstation on time
遵循岗位时刻表并及时汇报工作情况。
20. Perform all other reasonable tasks as requested by management
执行所有管理层指定分配的任务
21. Understand the relevant laws and regulations stipulated in the Food Hygiene Safety Law.
了解《食品卫生安全法》规定的相关法律法规。