砧板

MAJOR
RESPONSIBILIES责任概要：
To do whatever it takes to provide exceptional service for our external
and internal
customers and to strive for excellence to achieve customer
satisfaction.
尽可能为内部和外部客人提供优异的服务，以创造更加出色的客人满意度。
To
do whatever it takes to provide exceptional service for our customers and
strive for excellence to achieve satisfaction.
无论做什么都是为了向客人提供优质的服务，使客人满意。
To adhere to the three steps of service to all our
guests:
为顾客服务的三个步骤：
1.
A warm and sincere
greeting. Use the guest name, if and when possible.
真诚热情的问候，尽可能使用顾客的名字。
2.
Anticipation and
compliance with guest needs.
预计并满足顾客的需求。
3.
Fond farewell. Give them
a warm good-bye and use their name, if and when possible.
礼貌道别，尽可能使用顾客的名字。
To complete the assigned task for the daily
maintenance and keep professional manner.
完成上级每天安排的工作并保持良好的工作状态。
SPECIAL JOB DUTIES工作任务：
1.
Prepares market list,
indicating type of food items quality and quantity.
填写采购单，注明食物的名称质量和数量。
2.
Receives function sheet
from restaurant Manager and schedule
preparation of food.
根据餐厅经理的预订单及附表准备食品。
3.
Checks and approves time
schedules prepared by the different chefs.
根据时间和需求安排不同的厨师工作。
4.
Ensures that all foods
prepared are served according to international hotel standards.
按照国际饭店的标准准备所有的食品。
5.
Controls costs by:
控制成本：
*Minimising
spoilage.
*尽量减少腐败。
*Maintaining
adequate inventory of food.
*维持足够的库存食物。
*Utilising
food surpluses.
*利用剩余原料。
*Controlling
portion.
*控制份量。
6.
Educates the Chefs in
hygiene regulations, maintain hygiene control and standard.
教育厨师卫生法规，保持卫生管理和标准。
7.
Ensures l expatriate
staff is working within specified objectives.
确保外籍工作人员工作在指定的目标。
8.
Has the following
responsibilities regarding the Food Safety Program: HACCP
关于食品安全程序，有以下几个方面的责任：HACCP
9.
10.Supervision of
kitchen employees with regard to implementation of the Food Safety Program,
health and safety and hygiene standards as laid out in the Food Safety Program.
监督厨房员工有计划的进行食品加工并符合健康和安全和卫生标准的规定。
10. Complete
tasks delegated from the Executive Chef.
完成行政总厨安排的任务。
11. Be
very careful to prevent the use of spoiled or contaminated products in any
place of food preparation and prevent employees who are ill or suffering from
an infection from taking part in the preparation of food.
要小心防止在任何食物制备场所使用变质或受污染的产品，并防止生病或受感染的雇员参与食物制备。
12. Assist
other departments’ job when hotel needed.
在需要时，协助其他部门工作。
13. Every
associate has the role to serve guests.
每一位员工都有服务客人的职责。