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主要職責(zé)
Administration
行政
§ Maintains the DailyLog Book.
保管部門(mén)的日志。
§ Submitsall guest/ employee incident reports on a timely basis.
及時(shí)提交所有客人/員工的事故報(bào)告。
§ Handlesand reports “Lost and Found” items according to the Hotel “Lost and Found”procedures.
根據(jù)酒店的“失物招領(lǐng)”運(yùn)作的程序處理所有“失物招領(lǐng)”物品。
Operational
營(yíng)運(yùn)
§ Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
利用鮮活的產(chǎn)品, 以確保任何時(shí)候都能向客人提供花樣繁多的菜肴。
§ Ensures food surplusesand leftovers are used according to the set guidelines and policies.
確保根據(jù)所設(shè)定的確政策和方針, 盡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.
烹制菜肴時(shí), 確保根據(jù)菜單和配方準(zhǔn)備食品, 以確保食品的質(zhì)量達(dá)到國(guó)際凱悅的標(biāo)準(zhǔn)。
§ Strictly adheres tofood apportionment policy to effectively control costs.
嚴(yán)格執(zhí)行食品分?jǐn)傉咭员隳苡行У目刂瞥杀尽?br>§ Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
在廚師長(zhǎng)的指導(dǎo)下，樂(lè)于學(xué)習(xí)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.
確保向客人提供精心制作、高品質(zhì)以及展現(xiàn)我們餐廳理念的菜肴。
§ Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
緊密督導(dǎo)廚師和其他廚房的員工，并協(xié)調(diào)他們的工作，以確經(jīng)濟(jì)、及時(shí)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.
觀察食物的準(zhǔn)備和制作方法、份量及食物的裝飾，以確保食品是按預(yù)先的設(shè)計(jì)制作的。
§ Tests cooked foodbefore plate-up and service.
在食物裝盤(pán)及服務(wù)前，對(duì)食物進(jìn)行檢查。
§ Ensuresthe cleanliness of all kitchen equipment.
確保所有的廚房設(shè)備干凈整潔。
§ Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
確保所有的廚師在操作中使用正確的工具。
§ Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
確保所有的廚師正確、安全地操作食品加工機(jī)器。
§ Ensures thecleanliness of the work areas at all time.
確保工作場(chǎng)所始終干凈整潔。
Payroll & Productivity Management
薪資及生產(chǎn)力管理
§ Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking.
通過(guò)在整個(gè)部門(mén)內(nèi)建立的員工編制，實(shí)施高效的薪資管理/資源分配。 這將依據(jù)一個(gè)靈活的員工基數(shù)（全職員工和臨時(shí)工）、多技能及多任務(wù)的原則。
§ Directs subordinatesto ensure productivity meets Hyatt International Food & Beverage OperationsManual requirements.
指導(dǎo)下屬以確保生產(chǎn)力管理能達(dá)到凱悅國(guó)際餐飲部營(yíng)運(yùn)手冊(cè)的要求。
§ Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment.
關(guān)注改進(jìn)生產(chǎn)力水平及在可接受的指引下謹(jǐn)慎管理用品/薪資，確保所有設(shè)備的優(yōu)化部署和高效能。
§ Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess.
通過(guò)“減少工作項(xiàng)目”（適當(dāng)情況下）以及安排合理的工作程序，來(lái)提高員工的生產(chǎn)力。
People Management
總則
§ Attends andcontributes to all Meetings as required.
按要求出席所有的會(huì)議并對(duì)會(huì)議作出貢獻(xiàn)。
§ 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.
確保隨時(shí)能為客人提供服務(wù)，并按照部門(mén)營(yíng)運(yùn)手冊(cè)的要求提供快捷、持續(xù)、禮貌且符合標(biāo)準(zhǔn)的服務(wù)。
§ Provides courteous andprofessional service at all times.
始終提供禮貌、專業(yè)的服務(wù)。
§ Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
保持對(duì)酒店產(chǎn)品知識(shí)、當(dāng)前推廣、政策改變的最新了解及保持高效的內(nèi)部溝通。
§ Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge.
根據(jù)安排出席酒店及部門(mén)的培訓(xùn)，以提高技能和知識(shí)。
§ Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found.
用禮貌、高效的方式來(lái)滿足客人和員工的要求, 如果沒(méi)有立即解決的方式，則進(jìn)行匯報(bào)。
§ Familiar with andstrictly adheres to Rules & Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
熟悉并嚴(yán)格遵守員工手冊(cè)中的規(guī)章制度，以及和酒店政策相關(guān)的消防、衛(wèi)生、健康和安全的制度。
§ Maintainshigh standards of personal presentation & grooming.
保持高標(biāo)準(zhǔn)的個(gè)人形象和儀容儀表。
§ Maintainspositive guest and colleague interactions with good working relationships.
與客人和同事保持基于良好工作關(guān)系的接觸。
§ Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company.
根據(jù)酒店、行業(yè)和公司的指引，回應(yīng)需求、改變，執(zhí)行任何合理的任務(wù)及額外職責(zé)。
§ Complies with allpolicies andprocedures related tohotel or Hyatt Group.
遵守并執(zhí)行酒店及凱悅集團(tuán)所有規(guī)章制度。