Prepare ingredients for cooking,portioning, chopping, and storing. Wash and peel fresh fruits & vegetables.
准备烹饪、分块、切碎和储存的材料。清洗及削皮新鲜水果及蔬菜。
Ensure proper portion, arrangement, andfood garnish to be served. Serve food in proper portions onto proper receptacleas per User Record.Set-up, clean and break down work station. Wash anddisinfect kitchen area including tables, tools, knives, and equipment. Notifymanager if a product does not meet specifications. Check and ensure thecorrectness of the temperature of appliances and food.
确保正确的份量、摆放和食物装饰。根据用户记录，将食物放入适当的容器中。建立、清洁和分解工作站。清洗和消毒厨房区域，包括桌子，工具，刀和设备。如果产品不符合规格，通知经理。检查并确保电器和食品的温度正确。
Follow all company and safety and securitypolicies and procedures; report maintenance needs, accidents, injuries, andunsafe work conditions to manager; complete safety training and certifications.Ensure uniform and personal appearance are clean and professional; maintainconfidentiality of proprietary information; protect company assets. Welcome andacknowledge all guests according to company standards. Speak with others usingclear and professional language. Develop and maintain positive workingrelationships with others; support team to reach common goals. Ensure adherenceto quality expectations and standards. Stand, sit, or walk for an extended periodof time. Reach overhead and below the knees, including bending, twisting,pulling, and stooping. Move, lift, carry, push, pull, and place objectsweighing less than or equal to 25 pounds without assistance. Perform otherreasonable job duties as requested by Supervisors
遵守公司所有安全和保安政策和程序;向经理报告维修需求、事故、伤害和不安全的工作条件;完成安全培训和认证。确保制服和个人形象整洁、专业;对专有信息保密;保护公司资产。根据公司标准欢迎和接待所有客人。用清晰专业的语言与他人交谈。与他人发展并保持积极的工作关系;支持团队达成共同目标。确保符合质量期望和标准。长时间站立、坐下或行走。伸展到膝盖上方和下方，包括弯曲、扭转、拉伸和弯腰。在没有帮助的情况下移动、举起、搬运、推、拉和放置重量小于或等于25磅的物体。完成上级交办的其他合理工作
Core Work Activities / Job Specific Tasks
Safety and Security
安全与保障
Follow company and department safety and security policies andprocedures to ensure a clean, safe, and secure environment.
遵守公司和部门的安全政策和程序，确保环境清洁、安全和安全。
Report work related accidents, or other injuries immediately uponoccurrence to manager/supervisor.
工作相关事故或其他伤害发生后立即向经理/主管报告。遵循安全操作和存放工具、设备和机器的政策和程序。
Follow policies and procedures for the safe operation and storage oftools, equipment, and machines.
遵循安全操作和存放工具、设备和机器的政策和程序。
Use proper equipment, wear appropriate personal protective clothing(PPE), and employ correct lifting procedures, as necessary, to avoid injury.
使用适当的设备，穿戴适当的个人防护服(PPE)，必要时采用正确的升降程序，以避免受伤。
Complete appropriate safety training and certifications to perform worktasks.
完成适当的安全培训和认证以完成工作任务。
Identify and correct unsafe work procedures or conditions and/or reportthem to management and security/safety personnel.
识别和纠正不安全的工作程序或条件，并/或向管理层和安全/安全人员报告。
Follow property specific procedures for handling emergency situations(e.g., evacuations, medical emergencies, natural disasters).
按照物业规定的程序处理紧急情况(如疏散、医疗紧急情况、自然灾害)。
Policies and Procedures
政策和程序
Follow company and department policies and procedures.
遵守公司和部门的政策和程序。
Protect company tools, equipment, machines, or other assets inaccordance with company policies and procedures.
根据公司政策和程序保护公司的工具、设备、机器或其他资产。
Ensure uniform, nametags, and personal appearance are clean, hygienic,professional and in compliance with company policies and procedures.
确保制服和个人形象干净、卫生、专业，符合公司政策和程序。
Protect the privacy and security of guests and coworkers.
保护客人和同事的隐私和安全。
Perform other reasonable job duties as requested by Supervisors.
Guest Relations
客户关系
Assist other employees to ensure proper coverage and prompt guestservice.
协助其他员工确保正确的服务范围和及时的客人服务。
Communication
沟通
Speak to guests and co-workers using clear, appropriate and professionallanguage.
用清晰、恰当和专业的语言与客人和同事交谈。
Working with Others
与他人合作
Support all co-workers and treat them with dignity and respect.
支持所有同事，尊重他们，尊重他们。
Develop and maintain positive and productive working relationships withother employees and departments.
与其他员工和部门建立并保持积极有效的工作关系。
Partner with and assist others to promote an environment of teamwork andachieve common goals.
与他人合作并协助他人促进团队合作环境，实现共同目标。
Quality Assurance/Quality Improvement
质量保证/质量改进
Comply with quality assurance expectations and standards. Physical Tasks
符合质量保证期望和标准。物理任务
Stand, sit, or walk for an extended period of time or for an entire workshift.
长时间站立、坐下或走路，或整个轮班。
Reach overhead and below the knees, including bending, twisting,pulling, and stooping.
到达膝盖上方和下方，包括弯曲、扭转、拉伸和弯腰。
Move, lift, carry, push, pull, and place objects weighing less than orequal to 25 pounds without assistance.
在没有帮助的情况下移动、举起、搬运、推、拉和放置重量小于或等于25磅的物体。
General Kitchen
厨房
Prepare all potentially hazardous foods at the correct temperatureaccording to the HACCP guidelines.
根据HACCP指南，在正确的温度下准备所有潜在的危险食品。
Follow appropriate personal hygiene procedures to ensure food served toguests is safe for consumption, including disinfecting hands prior to handlingfood and wearing a hat/hairnet and proper footwear.
遵循适当的个人卫生程序，确保提供给客人的食物是安全的，包括在处理食物前消毒双手，戴上帽子/发网，穿合适的鞋子。
Follow and ensure compliance with food safety and handling policies andprocedures, such as product rotation, First In-First Out (FIFO); dating,labeling, cleaning, and organizing coolers/freezers/storage areas; and ColdChain compliance, across all food-related departments and areas.
遵循并确保符合食品安全和处理政策和程序，如产品轮换、先进先出(FIFO);定年、贴标签、清洁、整理冷藏柜/冷藏柜/储存区;以及所有食品相关部门和领域的冷链合规。
Ensure the quality of the food items and notify manager if a productdoes not meet specifications.
确保食品的质量，如果产品不符合规格，通知经理。
Monitor the quantity of food that is prepared and the portions that areserved in to control food waste and ensure that good food is not thrown away.
监控准备食物的数量和份量，控制食物浪费，确保好食物不会被扔掉。
Communicate any assistance needed during busy periods to the Chef toensure optimum service to guests.
在繁忙的工作时间向厨师提供必要的协助，确保为客人提供服务。
Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
操作烤箱、炉子、烤架、微波炉和煎锅来准备食物。
Check and ensure the correctness of the temperature of appliances andfood using thermostats and thermometers, including monitoring freezer systems,such as fans, drains, and doors, for proper operation, and report issues orproblems to facility management.
使用恒温器和温度计检查并确保器具和食品的温度正确，包括监控冷冻系统，如风扇、排水管和门的正常运行，并向设施管理部门报告问题或问题。
Report maintenance issues immediately to appropriate personnel (i.e.,management or maintenance).
立即向相关人员报告维护问题(即、管理或维修)。
Maintain up-to-date knowledge of company Food Safety Programs withinassigned area of responsibility, as well as all local, state, and federalregulations.
保持公司食品安全项目的知识在指定的职责范围内，以及所有地方，州和联邦法规。
Sanitation and Maintenance
卫生和维护
Wash and disinfect kitchen area including tables, tools, knives, andequipment to ensure sanitary conditions and meet the departmental standards,including using sanitizers required by health department.
清洗和消毒厨房区域，包括桌子、工具、刀具和设备，确保卫生条件符合部门标准，包括使用卫生部门要求的消毒剂。
Set-up and break down work station with required mise en place, tools,equipment and supplies, ensuring items are to established specs, ensuringadequate fill of containers, storing items appropriately, and cleaning stationas appropriate.
根据所需的位置、工具、设备和用品，建立和分解工作站，确保项目符合既定的规格，确保足够的容器填充，适当地储存项目，并在适当的时候清理工作站。
Follow and ensure compliance with sanitation and cleaning procedures andpest control guidelines, reporting pest control issues to appropriatepersonnel.
遵循并确保符合卫生、清洁程序和虫害控制指南，向相关人员报告虫害控制问题。
Disassemble and assemble kitchen equipment following safety procedureswhen cleaning.
清洗时按照安全规程拆卸和组装厨房设备。
Kitchen Tools & Equipment
厨房工具和设备
Use kitchen tools safely and appropriately, including using appropriatetools to open cartons, boxes, and cans; keeping knives sharpened; using properknife handling procedures; using correct knives for particular food item orspecific task; using dry pads when moving hot material; and engaging allappropriate safety devices prior to operating equipment.
安全、恰当地使用厨房工具，包括使用合适的工具打开纸箱、盒子和罐头;把刀磨;使用正确的刀处理程序;对特定的食物或特定的任务使用正确的刀具;移动热材料时使用干垫;并在操作设备前安装所有适当的安全装置。
Use measuring tools (for example, scale, measuring cups, measuringspoons) to precisely measure ingredients and portion sizes.
使用测量工具(例如，磅秤、量杯、量勺)精确测量成分和分量大小。
Food Preparation
准备食物
Prepare and cook food according to recipes, quality standards,presentation standards, and food preparation checklist, establishing priorityitems.
根据菜谱、质量标准、演示标准和食物准备清单准备和烹饪食物，确定优先事项。
Prepare ingredients for cooking, including portioning, chopping, andstoring food before use.
烹饪前准备好材料，包括切块、切碎和储存食物。
Wash and peel (if required) fresh fruits and vegetables to prepare themfor cooking or consumption.
清洗和削皮(如果需要)新鲜的水果和蔬菜，准备烹饪或食用。
Test foods to determine if they have been cooked sufficiently, usingmethods such as tasting, smelling, or piercing them with utensils.
通过品尝、嗅味或用餐具刺穿食物，测试食物是否煮熟。
Weigh, measure, and mix ingredients according to recipes or personaljudgment, using various kitchen utensils and equipment.
根据菜谱或个人判断，使用各种厨房用具和设备来称重、测量和混合配料。
Monitor food quality while preparing food and throughout the dayutilizing the HACCP forms and production charts.
在准备食物的过程中监控食物质量，并在一天中使用HACCP表格和生产图表。
Prepare cold foods, including preparing salads, cold sandwiches,condiments, and dressings.
准备冷的食物，包括色拉、冷三明治、调味品和调味品。
Set-up
设置
Ensure proper portion, arrangement, and food garnish to be served towaiters or patrons, according to standards.
根据标准，确保正确的份量、摆放和食物配菜要提供给服务员或顾客。
Banquet/Buffet
宴会/自助餐
Breakdown work station and return and label back-up items according toproper food handling procedures. 根据正确的食品处理程序，对工作岗位进行分解，并对备份项目进行退回和标记。
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