头锅

1. Execute all assigned tasks as directed and delegated from his or her
Supervisors or Manager.
执行其主管或经理所指示委派的所有任务。
2.
Supervises chef’s
preparation shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.
协助中餐厨师长及副厨师长维持厨房的运营。
3.
Performs all duties
of kitchen associates as required.
履行厨房员工的职责。
4.
Recognizes superior
quality products, presentations and flavor.
注重食品的质量，呈现方式及风味。
5.
Maintains food
preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
6.
Maintains
purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
7.
Ensures compliance
with all local, state and federal (Health Department) regulation. 确保遵守当地政府（卫生部门）的规定。
8.
Supports procedures
for food & beverage portion and waste controls.
支持餐饮部的各项程序及对浪费的控制。
9.
Follows proper
handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
10.
Knows and makes
sense Marriott's 70-Point of Hygiene and Safety Standards is implemented and
followed.
了解并执行万豪70项卫生及安全标准。
11.
Operates and
maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
12.
Effectively
investigates, reports and follows-up on associate accidents.
有效的调查，报告及跟进员工事故。
13.
To be responsible
for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
14.
Periodically plan
outside Associates activity to promote teamwork.
定期制定员工活动计划以促进团队合作。
15.
To implement a
departmental daily15-Minute training program.
执行并遵循每日部门15分钟培训计划。
16.
Reviews staffing
levels to ensure that guest service, operational needs and financial objectives
are met.
确保宾客服务,业务需要和财务目标的实现。
17.
Enforce the Marriott
food preparation and presentation guidelines to ensure consistent quality
culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。
18. Responds
to guest inquires or concerns within 24 hours in what is deemed the appropriate
manner.
对客人的疑问24小时内做出回应，以确定认为适当的方式。
19.
Ensures the Hotel
delivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“简单但是厨师精心制作的食物”。
20.
Maintain F&B
concepts and Mission standards for preparation & presentation.
保持餐饮的概念及使命，关于备菜和呈送。
21.
Promote positive
inter-departmental relations through candid communication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作。
22.
Follow and implement
Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
23.
Perform any
reasonable request made by the management which is not life threatening or
against the law.
履行由管理层做出的任何合理的要求，不危及生命或违反法律。
24.
Above all. To lead
by example through a"hands on"approach to motivate our associates to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。
25.
Assist other
departments’ job when hotel needed.
在需要时，协助其他部门工作。
26、Every associate has the role to serve guests.
每一位员工都有服务客人的职责。