PRIME OBJECTIVES主要任务Implements the company regulations, policies and procedures执行公司的规章制度与程序Monitors local competitors and compare their operation with ours监控当地竞争对手,并比较他们与我们的营运情况Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits通过贸易作品、酒店展出及参观跟进餐饮发展的趋势、规律、及配备等Prepares, cooks, serves and stores dishes准备、烹调、供应、储存菜品MAIN DUTIES AND RESPONSIBILITIES:工作内容和责任In absence of Sous Chef, conducts shift briefings to ensure hotel activities and operational requirements are known副厨师长不在时,组织班前会确保了解酒店的活动和运作要求Prepares in advance food, beverage, material and equipment needed for the service提前准备食物、酒水和其他服务所需的用具Applies organization skills for mise en place掌握摆设的技能Communicates politely and display courtesy to guests and internal customers与客人和内部顾客交流时应有礼貌Provides direction to the Kitchen helpers, including Chef de Parties, Commis, Cooks, Kitchen Attendants and Stewards指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information与他们的上级交流意见,如顾客的评论和其他有关的信息Establishes and maintains effective employee working relationships建立和保持有效的员工工作关系Attends and participates in daily briefings and other meetings as scheduled参加每日的晨会和其他会议Attends and participates in training sessions as scheduled根据安排参加培训课程Cleans and re-sets his/her working area 清洁及重新安排他们的工作范围Implements the company and departmental regulations, policies and procedures including but not limited to:执行公司和部门的规章制度,现仅提供以下几条:- Departmental Rules and Regulation部门的规章制度- Health and Safety健康与安全- Grooming 着装- Quality质量- Hygiene and Cleanliness卫生Performs related duties and special projects as assigned履行相关的职责和完成布置的特殊工作