· To reflect the Shangri-Laphilosophy by providing the highest quality of service to our customers andemployees. By always adopting a positive attitude and keeping the team spirit atthe highest level. 通过为客人和员工提供最优质的服务来体现香格里拉的经营理念，永远保持积极向上的态度使团队保持凝力。
· To greet with a smile at alltimes to colleagues or guests anywhere in the hotel (front or back of thehouse).
无论何时，总是要微笑与客人和同事问候（无论前台或后台）。
· To take pride in personalappearance for personal hygiene and uniform.
时刻保持员工良好的个人卫生，整洁的衣着和良好的个人形象。
· Ensure that SLIM and Hotelstandards and policies are explained to staff, and are correctly applied. 确保总部与酒店所传达的标准和政策被员工理解和应用。
· To constantly check the dailyoperation of staff restaurant and thekitchen to make sure timely provide high quality service and food..
检查员工餐厅前厅和厨房的情况，确保按时为员工提供高标准的服务与食品。
· To constantly check the qualityof food prepared with regard to taste and temperature. 随时检查已准备好的食品的味道与温度。
· To monitor and fully implement the portion control established with therecipe cards and the butcher test. To minimize waste and spoilage.
监督并全面实施根据配料卡和分肉试验而进行分量控制，使浪费和变质最小化。
· To check stores and refrigerators and be responsible for the properstoring and recycling of leftovers. 检查库房和冰箱，做好正确储备和废物利用。
· Ensure smooth and effectivecommunication among the kitchens and with other departments.
确保厨房和其他部门之间的交流畅通而有效。
· To work closely with receiving and storeroom. To make sure that receivedgoods are of the standard quality and according to hotel’s specifications.
与收货部和库房密切合作，确保所收货物符合酒店规定的质量标准。
· To constantly be alert on freshness, presentations and temperature offood served.
特别注意为员工提供的食品的新鲜度，外观和温度。
· Organize a monthly Food CommitteeMeeting with the employee representatives to discuss current menu etc., reviewongoing action plan progress, and attend other departmental meetings asrequired.
组织每月召开员工代表参加的膻食委员会，讨论菜式等，评估当前行动的进展情况并且按照要求参加其他部门的会议。
· Update menu recipe cards andmenu planning for promotions.
更新配料卡和菜单，制定促销计划。
· Responsible for the hygiene andcleanliness of all kitchens including staff kitchen restaurant. 负责厨房的卫生。
· Liaise and work closely withthe Chief Steward for pre-planning and execution of delivery and cleanliness ofequipment.
与管事部密切合作，提前计划并进行设备的交接和清洁工作。
· To check all machinery, ensureproper maintenance and usage of the equipment, and follow up with engineeringwork order forms. Misuse of equipment should be taken.
检查所有设备，确保所有设备正确保养和使用，与工程部共同跟踪设备的维修情况。要汇报设备使用不当情况，并给予相应的纪律处罚。
· To ensure that all kitchen andstewarding employees adhere to the hotel grooming standards. 确保员工仪表着装符合酒店标准。
· Ensure that staff follow the hygiene and sanitation procedureswhen handling food /equipment / utensils.
确保员工在生产食品，操作设备和使用餐具时遵守安全卫生程序。
· To maximize productivity and maintainingharmony among all food production employees in a fair and impartial way.
最大化地提高生产效率，公平合理地处理员工之间的关系，使其在生产过程中通力合作。
· To work closely with the Chief Steward andmonitors that exhaust hoods, stoves, ovens, salamanders, deep freezers,steamers, filters, boiling pans, bainmarie, hot and cold cabinets etc. arespotless and cleaned on a daily basis.
· To achieve the highest standardthrough strict adherence to the hygiene and sanitation rules.
严格按照卫生管理条例，达到最高标准。
与管事部经理密切合作，监督排烟罩，烤炉，烤箱，锔锅，冰柜，蒸气机，过滤器，煮锅，自助餐炉，冷柜和热柜等没有污点，保持每天清洁一次。
· To report to Human Resources ServiceManager on all staff and operation matters.
向人力资源运营经理汇报所有有关员工和运营方面的问题。
· To recommend promotions,transfers of staff to various outlets for Human Resources Service Manager approval.
对员工的提升和内部调动提出意见，请示人力资源运营经理的批准。
· To monitor staff schedules forthe assigned outlets and counter-sign them weekly.
监督制定餐厅员工的工作日程，并为员工每周会签一次。
· Monitors / approves staffovertime, change of shifts, staff leave etc.
监督、批准员工的加班时间，倒班及休假。
· Responsible for staff dailybriefing. 负责员工的每日例会。
· Monitors annual leave andstatutory holiday. 监督员工年假和法定假日的休息时间。
· To report all complains to the HumanResources Service Manager
向人力资源运营经理汇报所有的投诉情况。
· To supervise staff appraisaland responsible for their correct and true content. 监督员工工作表现评估，并对评估的正确性和内容真实性负责。
· Commitment for the futurethrough objective guidance.确保员工受过消防和紧急事件处理培训。
· To help and support staff andHuman Resources Service Manager to achieve their job objectives. 为员工和人力资源运营经理提供帮助与支持，帮助他们实现工作目标。
· Responsible for properefficiency and profitable functioning of the assigned outlets or sections. 负责制定餐厅的运营，确保有效实施。
· To conduct training classes forstaff to develop their skills / new menu items. 为员工举行培训课，培养和发展他们的技能及新菜单培训。
· To guide the employee orientationfor new hires.
引导新员工对未来岗位的期望。
· Make sure that employees aresatisfied with food quality.
确保食品达到员工满意。
· Control and ensures thatexpenses / purchases / requisitions are within budget limits.
控制并确保开支、采购申请在预算范围内。
Ensure food portioning, serving, requisitions /receiving from stores are properly controlled. 控制食品的分量，服务，订货和收货。
