Chopper 砧板厨师

Operational 营运
Ensure
that minimum brand standards have been implemented.
确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。
Ensure
consistent check and supervision on food and beverage items during operation,
making feedback as appropriate.
在营运过程中将对于餐饮产品的检验和监督贯穿始终，并在适当的情况下作出反馈。
Cooks,
prepares and bakes food for guests and associates as per the standard recipes
根据标准食谱卡、为客人及员工准备和制作食品。
Follows
the outlined standard and procedures precisely
遵守本部门的标准及程序。
Maintain
high standards of personal hygiene, grooming and presentation
保持高标准的个人卫生及形象。
Ensures
correct and safe use of all equipment, machinery and tools
确保正确安全的使用所有装备、机器和工具。
Always
maintains high standards of food hygiene, cleanliness and tidiness in the
kitchen, storage, fridge’s and freezers
高标准的保持工作区域、存储区域、保鲜及冷冻冰箱的卫生、干净整洁。
Ensures
that all the kitchen equipment is in good working order and reports any faults
or damage.
保证所有的厨房设备正常工作如有问题马上报告。
Participates
in training of subordinates
积极参与培训。
Other
Duties 其他职责
Exercise
responsible management and behaviour at all times and positively representing
the hotel management team.
在任何时间表现负责的管理和行为，并以积极的形象代表酒店管理团队。
Understand
and strictly adhere to Rules and Regulations established in the Colleague
Handbook and the hotel’s policies concerning fire, hygiene, health and safety.
理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。
Ensure
high standards of personal presentation and grooming.
确保高标准的个人形象和仪容仪表。
Respond
to changes in the Food and Beverage function as dictated by the industry,
company and hotel.
根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。
Carry
out any other reasonable duties and responsibilities as assigned.
执行分派的任何合理任务和额外职责。