MAJOR FUNCTION 主要功能 :
To control level of stock of food in house and whatneed to be ordered, receive perishable items according to standards, apply andfollow F. I. F.O. and storage system as per guidelines.
控制食品的存货量及何种食品需要被订购，按照标准接收易腐物品, 贯彻并执行F. I.F.O.原则及贮藏制度。
MAJOR RESPONSIBILIES 責任概要 :
To provide consistent quality of food and servicesto internal and external customers, by adhering to and enforcing all MarriottStandards and Policies; training and guidance of trainees and attendants.
通过坚持和执行各种万豪标准政策；培训和指导其部门其他员工和实习生，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.Executeall assigned tasks as directed and delegated from his or her Supervisors orManager
执行其主管或经理所指示委派的所有任务。
2.Supervises pastry preparation shift operations andensures compliance with all Food & Beverage policies, standards andprocedures. 协助行政总厨及行政副总厨维持厨房的运营。
3.Performs all duties of kitchen associates asrequired. 履行厨房员工的职责。
4.Recognizes superior quality products, presentationsand flavor. 注重食品的质量，呈现方式及风味。
5.Maintains food preparation handling and correctstorage standards. 做好备菜及履行正确的贮藏标准。
6.Maintains purchasing, receiving and food storagestandards. 维持采购，收货及食品贮藏标准。
7.Ensures compliance with all local, state andfederal (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定。
8.Supports procedures for food & beverage portionand waste controls.
支持餐饮部的各项程序及对浪费的控制。
9.Follows proper handling andright temperature of all food products.
遵循食品的适当处理及正确的保存温度。
10.Knowsand makes sense Marriott's 43 Points of Hygiene and Safety Standards isimplemented and followed.
了解并执行万豪43项卫生及安全标准。
11.Operatesand maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
12.Effectivelyinvestigates, reports and follows-up on associate accidents.
有效的调查，报告及跟进员工事故。
13.Tobe responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
14.Periodicallyplan outside Associates activity to promote teamwork.
定期制定员工活动计划以促进团队合作。
15.Toimplement a departmental daily “15 Minute” training program.
执行并遵循每日部门15分钟培训计划。
16.Reviewsstaffing levels to ensure that guest service, operational needs and financialobjectives are met.
确保宾客服务,业务需要和财务目标的实现。
17.Enforcethe Marriott food preparation and presentation guidelines to ensure consistentquality culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。
18.Respondsto guest inquires or concerns within 24 hours in what is deemed the appropriatemanner.
对客人的疑问24小时内做出回应，以确定认为适当的方式。
19.Ensuresthe 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。
20.MaintainF&B concepts and Mission standards fro preparation & presentation.
保持餐饮的概念及使命，关于备菜和呈送。
21.Promotepositive inter-departmental relations through candid communication andcooperation.
通过坦诚的沟通合作，积极推动跨部门的合作。
22.Followand implement Prime times during operation hours.
贯彻和落实黄金时段的营业时间。
23.Performany reasonable request made by the management which is not life threatening oragainst the law.
履行由管理层做出的任何合理的要求，不危及生命或违反法律。
24.Aboveall. To lead by example through a “hands on” approach to motivate ourassociates to excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。
