【职位描述】
1. To professionally and productively carry out duties assisting in designated areas as assigned.
负责厨房的出品，确保食品的高质量，完成所分配的工作。
2. Use the kitchen’s equipment correctly, make sure the equipment is operated well and safe.
正确操作厨房设备，确保设备正常运转和操作安全。
3. Set up the tools and clean the environment after working.
在工作结束后，进行厨房的工具整理和卫生清洁。
4. Store raw materials, semis, food correctly, use reasonably, save cost.
正确的储存原材料、半成品、成品，合理使用，避免浪费。
5. Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision
确保工作达到规定的标准并在规定的时间内完成。
6. Good cooperate with colleague.
与部门同事良好的合作。
7. Understands the hotel’s facilities, products and services.
了解酒店的设施、产品和服务。
8. Assist Pastry Chef to manage ambassadors who are on the related duties.
协助厨师长对当班员工进行指导和管理。
Training and Human Resources: 培训和人事责任
9. Attend all kinds of hotel training.
参加酒店的各种培训。
10. Obey hotel’s Policy & Procedures.
遵守酒店各项规章制度。
11. Demonstrate a proactive approach towards the training and development of culinary ambassadors within the area of supervision.
对所在区域内员工进行有益的培训，促使员工得到发展。
12. Assist in recruitment according to departmental manning guide.
根据部门员工情况，协助进行招聘。
13. Assess ambassador’s work
对员工工作进行评估。
Financial and Revenue Responsibilities财政职责
14. Plan daily market list with Sous Chef
与西餐厨师长一起计划日常采购单。
15. To be award of food cost control.
关注成本控制。
16. Plan daily market list with Sous Chef
与西餐厨师长一起计划日常采购单。
17. To monitor correct quality and quantity of all foods received for your outlet.
控制好厨房收货原料的质量和数量。
18. To ensure that no reusable foods are not wasted.
保证未变质食物不被浪费。
Guest Service Responsibilities: 对客服务责任
19. Be responsible for updating food and ensuring food quality to satisfy guests’ requirements.
菜品不断推陈出新，保证出品质量，达到客人的要求。
20. Communicate with guests to get guests’ preference, record suggestion about food and make necessary adjustment.
与客人沟通，了解客人的喜好，记录对菜品的意见，并及时进行必要的调整。
21. Take appropriate action to resolve guest complaints when guests are not satisfied with the food.
当客人对出品不满意时，应尽可能减少客人的不满，解决客人对菜品的投诉。
22. Assist outlet managers in food promotion and sales
协助餐厅经理进行菜品的推广和销售。
23. To ensure that ambassador who have direct contact with guests have full knowledge of all food items and methods of food preparation.
确保与客人直接接触的员工对食品及加工方法具有丰富的知识。
Technical Responsibilities: 技术责任
24.To make that the specialized food are its origin and in quality.
确定食物的产地和质量。
25. To supervise production of section kitchen items.
检查厨房的所有产品。
26. Test and develop new dish and items
尝试和开发新菜式和新的原材料。
27. Abides by the team member handbook.
遵守酒店员工手册。
28. Obey hotel policies and procedures.
遵守酒店的政策及程序。
29. Abides by the hotel Code of Conduct.
遵守酒店的行为准则。
30. Demonstrate professional attitude and behavior at all times.
在任何时候表现专业态度和形为。
31. Maintains personal presentation to hotel standards.
根据酒店标准保持个人形象。
32. The working shift will be adjusted according to hotel operation requirement.
根据酒店经营需要调整班次，应予以配合。
33. Completes hotel seasonal sales target.
完成酒店季节性销售任务。
34. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
如有必要，该部门有权更改或补充该职位描述。
35. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
【任职要求】
1. To professionally and productively carry out duties assisting in designated areas as assigned.
负责厨房的出品，确保食品的高质量，完成所分配的工作。
2. Use the kitchen’s equipment correctly, make sure the equipment is operated well and safe.
正确操作厨房设备，确保设备正常运转和操作安全。
3. Set up the tools and clean the environment after working.
在工作结束后，进行厨房的工具整理和卫生清洁。
4. Store raw materials, semis, food correctly, use reasonably, save cost.
正确的储存原材料、半成品、成品，合理使用，避免浪费。
5. Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision
确保工作达到规定的标准并在规定的时间内完成。
6. Good cooperate with colleague.
与部门同事良好的合作。
7. Understands the hotel’s facilities, products and services.
了解酒店的设施、产品和服务。
8. Assist Pastry Chef to manage ambassadors who are on the related duties.
协助厨师长对当班员工进行指导和管理。
Training and Human Resources: 培训和人事责任
9. Attend all kinds of hotel training.
参加酒店的各种培训。
10. Obey hotel’s Policy & Procedures.
遵守酒店各项规章制度。
11. Demonstrate a proactive approach towards the training and development of culinary ambassadors within the area of supervision.
对所在区域内员工进行有益的培训，促使员工得到发展。
12. Assist in recruitment according to departmental manning guide.
根据部门员工情况，协助进行招聘。
13. Assess ambassador’s work
对员工工作进行评估。
Financial and Revenue Responsibilities财政职责
14. Plan daily market list with Sous Chef
与西餐厨师长一起计划日常采购单。
15. To be award of food cost control.
关注成本控制。
16. Plan daily market list with Sous Chef
与西餐厨师长一起计划日常采购单。
17. To monitor correct quality and quantity of all foods received for your outlet.
控制好厨房收货原料的质量和数量。
18. To ensure that no reusable foods are not wasted.
保证未变质食物不被浪费。
Guest Service Responsibilities: 对客服务责任
19. Be responsible for updating food and ensuring food quality to satisfy guests’ requirements.
菜品不断推陈出新，保证出品质量，达到客人的要求。
20. Communicate with guests to get guests’ preference, record suggestion about food and make necessary adjustment.
与客人沟通，了解客人的喜好，记录对菜品的意见，并及时进行必要的调整。
21. Take appropriate action to resolve guest complaints when guests are not satisfied with the food.
当客人对出品不满意时，应尽可能减少客人的不满，解决客人对菜品的投诉。
22. Assist outlet managers in food promotion and sales
协助餐厅经理进行菜品的推广和销售。
23. To ensure that ambassador who have direct contact with guests have full knowledge of all food items and methods of food preparation.
确保与客人直接接触的员工对食品及加工方法具有丰富的知识。
Technical Responsibilities: 技术责任
24.To make that the specialized food are its origin and in quality.
确定食物的产地和质量。
25. To supervise production of section kitchen items.
检查厨房的所有产品。
26. Test and develop new dish and items
尝试和开发新菜式和新的原材料。
27. Abides by the team member handbook.
遵守酒店员工手册。
28. Obey hotel policies and procedures.
遵守酒店的政策及程序。
29. Abides by the hotel Code of Conduct.
遵守酒店的行为准则。
30. Demonstrate professional attitude and behavior at all times.
在任何时候表现专业态度和形为。
31. Maintains personal presentation to hotel standards.
根据酒店标准保持个人形象。
32. The working shift will be adjusted according to hotel operation requirement.
根据酒店经营需要调整班次，应予以配合。
33. Completes hotel seasonal sales target.
完成酒店季节性销售任务。
34. The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.
如有必要，该部门有权更改或补充该职位描述。
35. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
