海鲜厨房主管 Fresh Kitchen-Chef de partie

To produce a consistent, high-quality product and provide a courteous,
professional, efficient and flexible service at all times, following company
Standards of Performance.
出品一致的高质量菜品，礼貌，专业，高效和灵活的服务，遵守酒店标准和行为准则。
To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.
清楚并严格遵守员工守则的条款和酒店在消防，卫生，健康，安全方面的规定。
To respond to any changes in the restaurant function as dictated by the hotel.
根据酒店所通知的有关餐厅的变更做出相对的相应的措施。
To perform all duties and tasks when rotated or assigned to another Department as per Master Task List for that Department.
如因工作需要做出岗位调整，则要执行被安排部门及岗位的工作职责和任务。
To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
确保所有工作区域整洁有序。
To monitor operating supplies and reduce spoilage and wastage.
安排协调工作所需，减少破损及浪费。
To handle guest enquiries in a courteous and efficient manner and report guest
complaints or problems to supervisors if no immediate solution can be found and
assure follow up with guests.
礼貌的回答客人的询问，高效快捷地向上级汇报客人的投诉，跟办没有及时回复的客人投诉并即刻给予答复。
To maintain a high standard of personal appearance and hygiene at all times.
任何时候都要保持良好的个人形象及卫生面貌。
To maintain a good rapport and working relationship with staff in the outlet and
all other departments.
和本部门及其它部门的员工保持亲切友好的工作关系。
To attend and contribute to all staff meetings Departmental and Hotel trainings
scheduled and other related activities.
参加部门员工会议，酒店培训计划和其它相关的活动。
To undertake any reasonable tasks and secondary duties as assigned by the Sous
Chef.
接受厨师长分配的合理的工作及代理工作。
To have a complete understanding of the Income Audit Section in the Operations
Manual and Policies & Procedures.
清晰明了酒店审计部门在运作手册及酒店规章制度中的意义。