员工餐厅主管 Chef De Partie-Associate Restaurant

1. Providing the highest quality of service to employees. By always adopting a positive attitude and keeping
the team spirit at the highest level;
为员工提供最优秀的服务。总是以积极的态度保持团队的士气高昂;
2. To greet with a smile at all times to colleagues anywhere in the hotel (front or back of the house);
不论在酒店的任何地方(前台和后台区域)，都要微笑着向同事致以问候;
3. To take pride in personal appearance for personal hygiene and uniform;
为良好的个人卫生和统一制服而感到自豪;
4. Ensures food portioning, serving, requisitions / receiving from stores are properly controlled;
确保正确地控制食品的份量，服务，以及从库房申领货物;
5. To co-ordinate, in detail on the EDR / food production, and all specific duties to employees under his
supervision;
具体协调员工餐厅/食品卫生，以及其它由其主管的各项工作;
6. Ensure that food served is always of the highest standards;
确保总是为员工提供高标准的食品;
7. To constantly check the quality of food prepared with regard to taste and temperature;
经常检查食品质量，尤其是味道和温度;
8. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers;
检查库房和冰箱，负责正确的贮备和剩余物品的再利用;
9. Ensures smooth and effective communication among the kitchens and with other departments;
确保厨房员工和其他部门员工之间的交流畅通而有效;
10. To check all machinery, ensure proper maintenance and usage of the equipment, and follow up with
Engineering on work order forms. Misuse of equipment should be reported and disciplinary action should be taken;
检查所有的机器，确保正确地维修保养和使用设备，并与工程部一起跟踪可放维修情况。对使用设备不正确的行为应当报告，并对其采取惩罚措施;
11. Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils;
确保员工在操作食品/设备/工具的过程中遵守卫生程序;
12. To monitor staff schedules and ensure punctuality at work;
监督员工工作表，确保员工按时工作;
13. To conduct training classes for staff to develop their skills;
为员工组织培训课程，培养他们的技能;
14. To guide the employee orientation for new hires;
指导新员工的入职培训;
15. To ensure that staff are aware of hotel rules and regulations;
确保员工了解酒店的规章制度;
16. To ensure that staff are trained on fire and safety and emergency procedures;
确保员工受过消防安全和紧急疏散程序的培训;
17. To provide the necessary assistance / support to Head Chef to achieve their goals.
为厨师长提供必要的协助/支持，以实现他们的工作目标。