西厨厨师领班 ADD Demi Chef

1.       Check your station, prior to opening, for cleanliness of tables and chairs, proper set-up of salt and pepper, sugar, ashtrays, flowers, lamp, clean cutlery and glassware.
营业前检查你的工作区域是否已经做好，包括桌椅的整洁、盐、胡椒粉、糖、烟灰缸、花、灯是否准备就绪，餐具和玻璃器皿是否干净。
2.       Do all necessary opening and closing side work according to the side work schedule.根据工作安排表做好开始和结束营业的相关工作。
3.       Have all necessary tools ready: tray, pen, bus towel, corkscrew, etc.
准备好必需的工具：盘子、笔、擦餐桌用的抹布和葡萄酒钻。
4.       Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
熟悉菜单的相关知识：饰边、配料及制作方法。能简明准确地回答顾客提出的问题。
5.       Operate the Point of Sale terminal correctly and follow all Marriott check-closing procedures。
遵循万豪关于结束营业的检查程序。
6.       Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.当顾客订餐时应主动热情的服务，并尝试提示性推销技巧。
7.       Develop a good knowledge of beverages, liquors, and wine service.
掌握酒水知识。
8.       Pick up and present food and beverages according to standard service procedures. Properly bus the table throughout the meal. By dessert, all condiments, dirty dishes and silverware should be cleared, except sugar and appropriate silverware and beverage glasses that are not empty. Pay special attention to finer points of service, i.e., replacing ashtrays, water glasses filled, checking back just after serving entrée, keeping proper posture and being personable, but limiting conversation.
服务食品和饮料时要遵循服务程序并贯穿始终；例如上甜品时，除糖缸、相应的银器和客人未用完的酒水外，所有的小料、用过的瓷器和银器都要撤走。关注服务细节，尤其注意更换烟灰缸、倒水、上菜后询问客人的反馈意见，注意保持适当得体的姿势，尽量减少互相交谈。
9.       Bus, clean and reset the table according to standard procedures.
根据标准和程序摆设桌子。
10.   Chewing gum or smoking is not allowed while on duty.
禁止工作时间吃口香糖、吸烟。
11.   Attend all meetings or training seminars as required.
参加相关会议及培训。
12.   Study and follow the Associate’s Training Manual.
学习并遵循员工培训手册
其他要求
国际联号工作经历：优先
语言能力：英语-一般
计算机能力：一般