1. Function sheets to beprocessed by typing the portions, quantities and special service instructionsfor respective departments to carry out. Distribution of function sheets torespective section of the kitchen. Translatingof menus to the Chinese Kitchen.
负责关于各部位需要实行的工作和服务等方面功能表的建立并将其功能表分发到厨房的各部位；中餐菜单的翻译
2. Preparing the supervisors file with daily functionsheets and other food and beverage activities held in the hotel for the daily10am briefing.
协助主管做日常功能表和酒店餐饮部门每日十点例会内容的存档
3. Handle staffparticulars such as inquiries of public holidays, vacation days due to staffand recording of medical records.
根据员工需要和医检结果处理员工公休和节假日的请求
4. Arranges staffuniform request and accident reports. Translating to Chinese, Chefs instructions.
建立员工制服请购和损坏的报告。按照厨师的指示进行中文翻译
5. Types monthly staffattendance list and mark their attendance, split shift and transportallowance. After completion with Chefssignature to pass to Accounts office for processing.
负责员工的考勤并记录他们的出勤情况，完成后由厨师签字送到财务部
6. New staff - tointroduce to chef de partie concerned. Arrange their Orientation meeting and the fire training session. Keep personnel record of all staff, personnelrecord compose of address, salary, status, birthdays and identity card numberplus date of commencement.
负责向主管介绍新员工。安排入职培训和防火培训课程。记录所有员工的个人信息：地址、薪金、级别、生日、身份证号码以及入店日期
7. Typing ofproductivity form, pertaining to the number of staff strength in respectivesection, overtime and numbers of extra labors involved.
建立人员编制表，其内容包括各部位人员的数量以及超出编制人员的数量
8. Checking if weeklyduty roster, keeping track of any changes involved with regard to change ofshift or personnel on emergency leave such as medical leave or compassionateleave. After this marking the attendancereport, total of split shift and transportation claims.
检查每周的排班表并记录员工班次变化和请假（如:病假和丧假）并对其进行汇总
9. Writes work ordersfor all section of the kitchen, delivers to Engineering department stamps time)and follow up with the completion of work orders.
负责书写厨房各部位的维修单并将其送至工程部，跟进维修工作的完成
10. Keep track ofstaffs’ probation report, to contact Chefs concerned for the appropriatemarking and grading staff. With Chefssignature, then pass to the human resources office.
攥写员工的实习报告，并与厨师沟通对员工实习期的评定，经厨师签字后送予人力资源部
11. Arranges Chefsoffice requisitions such as office materials, food requests, market lists,beverage requests, as also on general Storeroom request such as doily papers,silver foils, Deli Shop cake boxes etc. to ensure a sufficient stock.
负责办公室的请购比如办公用品、食品请购、饮料请购、一般库存请购包括餐巾纸、银箔和蛋糕盒等方面的用品以确保有充足的库存
12. Writes letters andmemorandums, follow up on memos. Distributes latest food and beverage activities / to concerneddepartments.
通过写备忘录跟进留言。将最新的食品分发到相关部门
13. Attends SupervisorsMeeting, keep attendance and write minutes and distribution of minutes to allconcerned.
参加主管会记录主管出勤并作会议摘要并将其发放到相关部位
14. Keep recipe file upto date together with Executive Sous Chef.
与行政副总厨一起更新食谱的存档
15. Handles requestsbrought up by other department concerning food and beverage kitchen, handlingof cake orders, like gathering detailed particulars for cake preparation on caketypes, forms, shapes etc.
处理厨房各部门的请购需要，处理蛋糕订单如蛋糕类型、大小、形状等方面的细节
16. Prepares generalstoreroom requisitions for Chefs signature.
准备仓库请购单并让厨师签字确认
17. Type and follow upon six months objectives. Arrange forstaff and Chefs discussion on the Employee’s Progress Report. Also does translation to staff.
建立并根据近6个月的目标。安排员工和厨师进行员工进步报告的讨论并进行翻译
18. Check time cards -listing the number of days, lateness, absence without permission, medical leavereports etc.
检查出勤卡－列出出勤天数、迟到、未经允许缺勤和病假报告等
19. Receives functionsheets from banquet department and prepares Chefs instructions on service andfood set up.
接收宴会单并按照厨师的指示进行食物和服务的安排
20. Collection of mails.
收集邮件
21. Takes charge of thefiling system at the F&B office and keeps all the files in a good system.
负责餐饮部的文档管理并保持文档的条理性。
22. To assist F&Bmanager in scheduling meetings with clients.
协助餐饮部经理安排客户的会见。
23. Perform any otherduties assigned by the Food & Beverage manager.
执行餐饮部经理分配的任何其他工作任务。
24. Food & Beveragemission is established and instilled in all team members.
餐饮部的工作使命在所有员工当中被建立并贯彻。
