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1. The attached key areas, responsibilities and
activities reflect the items considered

necessary to describe
the principal functions of the job identified and shall not be constructed as a
detailed description of all the work requirements that may be inherent in the
job.

所附的關(guān)鍵區(qū)域的工作內(nèi)容及職責有必要闡述其主要職能而不是每天所有固有的詳細工作要求

1.
To reflect the Mercure
philosophy by providing the highest quality of service to our customers and
employees. By always adopting a positive attitude and keeping the team spirit
at the highest level

為客人和員工提供高水平的服務(wù)反映了美居酒店經(jīng)營理念的要求。時刻擁有積極的工作態(tài)度和很強的團隊合作精神

2.
To greet with a smile
at all times to colleagues or guests anywhere in the hotel (front or back of
the house)

任何時候在酒店的任何地方碰到同事或 客人都需要微笑著表示歡迎（酒店前臺和后勤）

3.
To take pride in
personal appearance for personal hygiene and uniform

對個人的儀容儀表及衛(wèi)生和制服感到驕傲

4.
To co-ordinate, in detail on the Restaurant /
Banquet / food production, and all specific duties to employees under his
supervision

同餐廳/宴會/食物生產(chǎn)協(xié)調(diào)詳細情況，行政總廚和員工必須在他的管理下履行具體職責

5.
To check all set-ups
for restaurant and banquet functions. Responsible for the correct timing during
service and to ensure that food served is always of the highest standards

檢查所有餐廳的建立和宴會功能。對正確的服務(wù)時間負責以確保總是能供應(yīng)高水平的食物

6.
To constantly check
the quality of food prepared with regard to taste and temperature

通過經(jīng)常嘗食和測溫來確保食品的質(zhì)量

7.
To insist on a
uniform visual appearance of all dishes prepared. Presentation and garnish must
be prepared according to standards

堅持所有準備食物外觀的統(tǒng)一。外觀和裝飾一定要根據(jù)標準進行準備。

8.
To monitor and fully
implement the portion control established with the recipe cards and the butcher
test. To minimise waste and spoilage

監(jiān)測和充分執(zhí)行部分控制已建立的食譜卡和屠宰測試。以減少浪費和腐敗

9.
To check stores and
refrigerators and be responsible for the proper storing and recycling of
leftovers

檢查商店和電冰箱以對妥善儲存和回收的剩菜負責

10.
Ensures smooth and
effective communication among the kitchens and with other departments

確保廚房和其他部門順利有效地溝通

11.
To constantly be
alert on freshness, presentations and temperature of food served

同收貨部和儲存室密切合作。確保收到的貨是標準的質(zhì)量并符合酒店的規(guī)格

12.
Ensures food
portioning, serving, requisitions / receiving from stores are properly
controlled

保證從酒店獲得的部分食物、服務(wù)、申請/接收是正當控制的

13.
Liase and work
closely with the Chief Steward for pre-planning and execution of delivery and
cleanliness of equipment

為規(guī)劃和執(zhí)行交付以及清潔設(shè)備同管事部經(jīng)理密切合作

14.
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

檢查所有機器確保設(shè)備是經(jīng)過正當維修和使用，跟進工程部的維修單。錯誤使用設(shè)備需要報關(guān)并采取紀律處分。

15.
Ensures that staff
follow the hygiene and sanitation procedures when handling food / equipment /
utensils

當處理食物/設(shè)備/器具時要確保員工遵循衛(wèi)生流程

16.
To ensure that
working areas, working tables, working utensils such as carving boards, slicer,
mixers, blenders, cutters, woks, pots, pans etc. are cleaned and sanitised as
per FSMS policy

確保工作領(lǐng)域、工作桌、工作用具如雕刻板、切片機、攪拌機、刀具、炒鍋、鍋、平底鍋等的清洗和消毒按照政策執(zhí)行。

17.
To ensure that the
refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are
clean at all times

確保了冰箱、冰柜、天花板、墻壁、地板和貨架等隨時保持干凈

18.
To check drawers,
under-counter refrigerators and reach-in refrigerators to ensure that they are
clean, and the contents are always fresh and dated

檢查抽屜、臺面下冰箱和大型冷柜以確保它們是干凈的，且內(nèi)容是進行更新并注有日期的。

19.
To work closely with
the Chief Steward and monitors that exhaust hoods, stoves, ovens, salamanders,
deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets
etc. are spotless and cleaned on a daily basis

配合管事經(jīng)理，監(jiān)視排氣罩、爐灶、烤箱、冰柜、蒸汽機、過濾器、蒸煮鍋、冷熱柜等干凈和清潔

20.
To ensure that all
kitchen and stewarding employees adhere to the hotel grooming standards

確保廚房所有員工和管事員遵循酒店的儀容儀表

21.
To report to the
Executive / Head Chef on all staff and operation matters

向行政總廚或廚師長匯報所有員工和運作的問題

22.
To monitor staff
schedules and ensure punctuality at work

監(jiān)視員工日程表以確保其按時上班

23.
To report all
complains to the Executive / Head Chef

確保所有投訴都報告給了行政總廚/廚師長

24.
To conduct training
classes for staff to develop their skills / new menu items

為員工開設(shè)培訓課程以提高他們的技能/新菜單

25.
To guide the employee
orientation for new hires

為新入職員工進行入職培訓

26.
To ensure that staff
are aware of hotel rules and regulations

確保員工知道酒店的規(guī)章制度

27.
To ensure that staff
are trained on fire and safety and emergency procedures

確保員工進行了消防和生命安全以及應(yīng)急程序培訓

28.
To provide the
necessary assistance / support to staff and Executive / Head Chef to achieve
their goals

為員工和行政總廚提供支持以完成他們的目標

29. Carries out other tasks as directed by
supervisor

完成上級交代的其他任務(wù)。

完成/跟進領(lǐng)導指派的其他工作，參與酒店群內(nèi)的內(nèi)部支援。