西厨房领班

1.      The attached key areas, responsibilities and activities reflect the items considered necessary to describe and shall not be constructed as a detailed description of all the work requirements that may be inherent in the job.
所附的关键区域的工作内容及职责有必要阐述其主要职能而不是每天所有固有的详细工作要求
2.      Thorough knowledge of the establishment’s facilities and personnel involved
建立的设备和人事知识
3.      Good knowledge of food service techniques and menu contents
良好的食品服务技巧和菜谱内容知识
4.      Aware of the hotel fire and safety and emergency procedures
知道酒店消费和生命安全及应急程序
5.      Contributes and works as a team in the general operations of the kitchen(s), offering to assist fellow colleagues when required
厨房整体运作团队奉献精神，当同事需要帮助时能提供帮助
6.      Maintains a professional and friendly attitude towards guests during contact
与客人接触时保持一个专业和友好的态度
7.      Ensures a clean, professional appearance according to hotel grooming standards
根据酒店仪容仪表标准确保一个干净专业的形象
8.      Acquainted and familiar with the use of all electrical and mechanical equipment in the kitchen and observes the safety precautions when handling them
熟练掌握厨房所有电气设备的使用并观察安全谨慎地处理他们
9.      Practices the hygiene and sanitation procedures set by the hotel when handling food
处理食物时运用酒店的卫生和消毒程序
10.   Ensures proper use and cleaning of equipment in order to prolong the use and prevent damage
为了延长使用时间防止损坏确保适当的使用清洁设备
11.   Practices economy where food, paper supplies, electricity and water are concerned
经济地运用食物、纸、相关的电和水
12.   Maintains strict control on food portioning and wastage, ensuring gross food profitability
保持严格控制少量食物以免浪费以确保食物的毛利
13.   Ensures that all staff receive on the job training and have the necessary skills to carry out their duties with the maximum efficiency
确保所有员工接受了工作培训并有必要的技能去最好地执行他们的职责
14.   Builds an efficient team of staff and ensure a continued improvement by taking an active interest in the welfare, development and motivation of the staff
建立一个有效地员工团队确保实际行为提高的员工有相应的福利以发展和激励员工
15.   Ensures all staff have a clear understanding of the hotel fire and safety / emergency procedures
确保所有员工都清楚地了解酒店的消防和生命安全/应急程序
16.   Checks staff punctuality and grooming
检查员工的准时性和仪容仪表
17.   Ensures that staff are briefed on the hotel rules and regulations, which are to be strictly followed
晨会上讲解酒店规章制度以便于严格遵循
18.   Ensures that food quality and standards are maintained at all times when preparing for restaurant and banquet functions
确保准备给餐厅和宴会的食物质量和标准
19.   Assist in food stock taking as required
帮助设立要求的食物库存
20.   Adheres to all rules and regulations set by the management
管理层的所有规章制度要保持一致
21.   Ensures that mise-en-place is completed prior to service
服务优先
22.   Assist the Executive Chef as required
提供行政总厨需要的帮助
23.   Helps promote the hotel's range of services on offer (eg. the bar) by anticipating customer needs and responding to guests' requests.
通过推测客人的需求和为客人提供帮助来推销酒店的服务
24.   Helps gain guests' loyalty by being present, available and ready to listen.
通过人性化,有效地和聆听的方式获得客人的忠诚度
25.   To have a good working relationship with colleagues.
与同事维持一个良好的工作关系。
26.   To understand, support and encourage all colleagues.
理解、支持、鼓励所有同事。
27.   Ensures the quality and cleanliness of all food displays to the minimum standards of the Company
确保所有食物的展示质量和清洁度是最符合公司标准的
28.   Applies the hotel's safety regulations.
采用酒店的安全制度
29.   Ensures that staff are fully aware and complies with the FSMS guidelines set by Novotel
确保员工都知道并遵循诺富特酒店指南
30.   To be ready and responsible To perform any other duties as designated or required by Management from time To time.
应随时准备好酒店根据运行需要所分配的其他工作。
完成/跟进领导指派的其他工作，参与酒店群内的内部支援。