MAJOR RESPONSIBILIES 責任概要 :
To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies.
通过坚持和执行各种万豪标准政策，为所有顾客提供始终如一的，高质量保证的食品和服务。
SPECIFIC DUTIES 工作任務 :
1.Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager
执行其主管或经理所指示委派的所有任务。
2.Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott
以热情，服务精神为基础,随时发挥自己的专长。
3.Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe.
按照食谱配方,以正确的烹饪程序和精美的呈现方式，确保食物的鲜美,新鲜,安全.
4.Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands
根据宴会活动需求，制作产品图表
5.Knows and implements Marriott's 70 Points of Hygiene and Safety Standards
了解并执行万豪70项卫生及安全标准
6.Adhere to safety guidelines at all times and report any unsafe work conditions and practices
遵守安全准则,对于任何潜在危险请立即通知相关部门。
7.Follow and enforce F.I.F.O. principle – first in, first out procedure at all times and date and label food prepared in the operation, indicating production date, person produced and content
遵循和执行F.I.F.O.原则:随时遵循先进先出的程序,在操作过程中对已准备的食物进行标签, 标明生产日期,制作人及内容
8.Keep work area clean at all times and fill in assigned cleaning charts daily and follow cleaning schedule rigorously
随时保持工作区清洁,每日填写清洁分配图表,并严格遵循时间表
9.Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty
干净整洁的制服，仪容仪表，积极的态度会给人良好的第一印象,
10.Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card
遵循和执行统一的制服标准,包括员工名牌,员工卡,温度计和必不可少的健康证。
11.Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks
协助厨房的实习生，在校实习生，服务员进行入职培训,并协助他们完成任务。
12.Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required
被要求协助其他厨房部门工作,并参加跨部门培训。
13.When working on a food station or in direct contact with the guests, hygiene, smiling and service attitude has to be at the top level
当在食品加工过程中或直接面对客人时,必须保持食品的卫生，亲切的微笑，积极的服务态度。
14.Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests
妥当处理设备, 在维修问题上告知您的上司,包括申请报废和维修。
15.Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty)
对于迟到或生病等情况要及时报告你的直属上司, (在恢复健康上班时需递交医生证明)
16.No personal phone calls while on duty are allowed
上班时间不允许随意接听私人电话。
17.Smoking in the property or outside wearing uniform is an offence to the law
在工作区域吸烟或穿着制服在外面吸烟都是违反规章制度的。
18.Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”
确保酒店为客人提供“简单但是厨师精心制作的食物”
19.Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary
在交班时，检查所有冰箱的食物，协助实习生和厨房员工完成工作并给于他们必要的培训
20.Preserve and enforce preserving of energy by switching off all equipment after work or if not needed
在工作结束后或不需要时关掉所有设备开关，做到节约能源。
21.Breaks and meal periods as hotel policy
按酒店规定的时间休息和进餐。
22.At end of service periods, have sections cleaned and ready for following service periods
在服务时间结束时进行部门打扫，并为接下来的服务做准备。
23.Follow the posted schedule and report at workstation on time
遵循岗位时刻表并及时汇报工作情况。
24.Perform all other reasonable tasks as requested by management
执行所有管理层指定分配的任务
