PRINCIPALRESPONSIBILITIES 主要职责
OPERATIONS运营
1. Execute all assigned tasks asdirected 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.Assists Chinese Executive Chef withkitchen operations as necessary. Carry out
preciseand clear direction from Chinese Executive Chef from recipes, systems,
generalstandards and quality control in order to ensure best guest satisfaction.
协助行政总厨维持厨房的运营。执行行政总厨精确及明确的指示，从配
方、系统到整体标准和质量控制，来确保达到顾客满意度。
3.Performs all duties of kitchencolleagues as required.
履行厨房同事的职责。
4.Follow direction of Hygiene Officerand local Hygiene Bureau as well as HACCP in
order toensure best production and high level of hygiene in order to avoiding cross
infectionat all times. Recognizes superior quality products, presentations and flavor.
根据卫生主任，卫生局及 HACCP 的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
5.Maintains food preparation handlingand correct storage standards.
做好备菜及履行正确的贮藏标准。
6.Maintains purchasing, receiving andfood storage standards.
坚持执行采购，收货及食品贮藏的标准。
7. Ensures compliance with all localand national (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
8.Supports procedures for food &beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
9.Follows proper handling and righttemperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
10.To implement and follow adepartmental daily Briefing / Show time.
贯彻执行每天的例会。
11.Operates and maintains alldepartment equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
12.Effectively investigates reports andfollows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
13.To be responsible for assetmanagement of all outlet property and facilities.
负责所有部门的财产和设备的管理。
14.Reviews staffing levels to ensure thatguest service, operational needs and financial
objectivesare met.
复核同事的工作表现，以确保宾客服务,业务需要和财务目标达到标准。
15.Enforce The CORDIS food preparationand presentation guidelines to ensure consistent
qualityculinary offerings to our guests.
执行康得思集团的食物制作准备及呈现方式的指南,以确保提供给客人品质如一的美食。
16.Responds to guest inquires orconcerns within 24 hours in what is deemed the
appropriatemanner.
以确定认为适当的方式对客人的疑问 24 小时内做出回应。
17. Maintain F&B concepts andMission standards fro preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
18.Promote positive inter-departmentalrelations through candid communication and
cooperation.Make ultimate use of time and resources through good planning as well
as teamgoal setting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
19. Follow and implement Prime timesduring operation hours.
贯彻和落实黄金时段的营业时间。
20. Above all. To lead by examplethrough a “hands on” approach to motivate our
colleaguesto excel.
总之，通过“传递”的方式激励我们的伙伴，精益求精。
21.Perform other duties assigned by themanagement.
履行管理层安排的其他工作职责。
