厨师领班（主管级别）-冷厨

Operational
营运
§ Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
§ Ensures food surplusesand leftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
§ Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
§ Strictly adheres tofood apportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
§ Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
§ Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
§ Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
§ Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
§ Tests cooked foodbefore plate-up and service.
在食物装盘及服务前，对食物进行检查。
§ Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨房设备干净整洁。
§ Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师在操作中使用正确的工具。
§ Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
确保所有的厨师正确、安全地操作食品加工机器。
§ Ensures thecleanliness of the work areas at all time.
确保工作场所始终干净整洁。
General
总则
§ Attends andcontributes to all Meetings as required.
按要求出席所有的会议并对会议作出贡献。
§ Ensures servicesprovided to guests are always available and are always carried out to definedStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual.
确保随时能为客人提供服务，并按照部门营运手册的要求提供快捷、持续、礼貌且符合标准的服务。
§ Provides courteous andprofessional service at all times.
始终提供礼貌、专业的服务。
§ Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
保持对酒店产品知识、当前推广、政策改变的了解及保持高效的内部沟通。
§ Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge.
根据安排出席酒店及部门的培训，以提高技能和知识。
§ Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found.
用礼貌、高效的方式来满足客人和员工的要求, 如果没有立即解决的方式，则进行汇报。
§ Familiar with andstrictly adheres to Rules & Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
熟悉并严格遵守员工手册中的规章制度，以及和酒店政策相关的消防、卫生、健康和安全的制度。
§ Maintainshigh standards of personal presentation & grooming.
保持高标准的个人形象和仪容仪表。
§ Maintainspositive guest and colleague interactions with good working relationships.
与客人和同事保持基于良好工作关系的接触。
§ Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company.
根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。