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Position Summary職位概述:

1. To professionally and productively carry out duties assisting in designated areas as assigned.

負(fù)責(zé)廚房的出品,，確保食品的高質(zhì)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.

正確操作廚房設(shè)備,，確保設(shè)備正常運(yùn)轉(zhuǎn)和操作安全。

3. Set up the tools and clean the environment after working.

在工作結(jié)束后,，進(jìn)行廚房的工具整理和衛(wèi)生清潔,。

4. Store raw materials, semis, food correctly, use reasonably, save cost.

正確的儲(chǔ)存原材料、半成品,、成品,，合理使用，避免浪費(fèi),。

5. Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision

確保工作達(dá)到規(guī)定的標(biāo)準(zhǔn)并在規(guī)定的時(shí)間內(nèi)完成,。

6. Good cooperate with colleague.

與部門同事良好的合作,。

7. Understands the hotel’s facilities, products and services.

了解酒店的設(shè)施、產(chǎn)品和服務(wù),。

8. Assist Pastry Chef to manage ambassadors who are on the related duties.

協(xié)助廚師長(zhǎng)對(duì)當(dāng)班員工進(jìn)行指導(dǎo)和管理,。

Training and Human Resources: 培訓(xùn)和人事責(zé)任

9. Attend all kinds of hotel training.

參加酒店的各種培訓(xùn)。

10. Obey hotel’s Policy & Procedures.

遵守酒店各項(xiàng)規(guī)章制度,。

11. Demonstrate a proactive approach towards the training and development of culinary ambassadors within the area of supervision.

對(duì)所在區(qū)域內(nèi)員工進(jìn)行有益的培訓(xùn),，促使員工得到發(fā)展。

12. Assist in recruitment according to departmental manning guide.

根據(jù)部門員工情況,，協(xié)助進(jìn)行招聘,。

13. Assess ambassador’s work

對(duì)員工工作進(jìn)行評(píng)估。

Guest Service Responsibilities: 對(duì)客服務(wù)責(zé)任

14. Be responsible for updating food and ensuring food quality to satisfy guests’ requirements.

菜品不斷推陳出新,，保證出品質(zhì)量,，達(dá)到客人的要求。

15. Communicate with guests to get guests’ preference, record suggestion about food and make necessary adjustment.

與客人溝通,，了解客人的喜好,，記錄對(duì)菜品的意見(jiàn)，并及時(shí)進(jìn)行必要的調(diào)整,。

16. Take appropriate action to resolve guest complaints when guests are not satisfied with the food.

當(dāng)客人對(duì)出品不滿意時(shí),，應(yīng)盡可能減少客人的不滿，解決客人對(duì)菜品的投訴,。

17. Assist outlet managers in food promotion and sales

協(xié)助餐廳經(jīng)理進(jìn)行菜品的推廣和銷售,。

18. To ensure that ambassador who have direct contact with guests have full knowledge of all food items and methods of food preparation.

確保與客人直接接觸的員工對(duì)食品及加工方法具有豐富的知識(shí)。

Technical Responsibilities: 技術(shù)責(zé)任

19. Know all the product of pastry 熟知餅房出品

Baked pastries 烘烤類的

Handling and storage of commodities 處理和儲(chǔ)存商品

Chou pastry dishes 甜點(diǎn)菜品

Gateau pithiviers 食譜

Bake and fill a variety of sweet pate dishes 烘烤及填滿各種甜品

Savoury products from chou short and puff 開(kāi)胃的產(chǎn)品

20. Know all the product of bakery 熟知面包房出品

Croissants 牛角包

Brioche 牛油包

Kuchen 德國(guó)小餅

Danish pastries 丹麥包

Savarins and babas

21. Decorate, portion and present 裝飾,、分量和介紹

22. Abides by the team member handbook.

遵守酒店員工手冊(cè),。

23. Abides by hotel policies and procedures.

遵守酒店的政策及程序。

24. Abides by the hotel Code of Conduct.

遵守酒店的行為準(zhǔn)則,。

25. Demonstrate professional attitude and behavior at all times.

在任何時(shí)候表現(xiàn)專業(yè)態(tài)度和形為,。

26. Maintains personal presentation to hotel standards.

根據(jù)酒店標(biāo)準(zhǔn)保持個(gè)人形象。

27. The working shift will be adjusted according to hotel operation requirement.

根據(jù)酒店經(jīng)營(yíng)需要調(diào)整班次,，應(yīng)予以配合,。

28. Completes hotel seasonal sales target.

完成酒店季節(jié)性銷售任務(wù)。

29. 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,，該部門有權(quán)更改或補(bǔ)充該職位描述,。

30. Carries out any other reasonable duties and responsibilities as assigned.

完成任何其他合理的職責(zé)和被指派的職責(zé)。

Position Summary職位概述:

1. To professionally and productively carry out duties assisting in designated areas as assigned.

負(fù)責(zé)廚房的出品,，確保食品的高質(zhì)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.

正確操作廚房設(shè)備,，確保設(shè)備正常運(yùn)轉(zhuǎn)和操作安全,。

3. Set up the tools and clean the environment after working.

在工作結(jié)束后,，進(jìn)行廚房的工具整理和衛(wèi)生清潔。

4. Store raw materials, semis, food correctly, use reasonably, save cost.

正確的儲(chǔ)存原材料,、半成品,、成品，合理使用,，避免浪費(fèi),。

5. Ensure that your work quality meets the standards required and complete tasks in a timely and thorough manner with minimum supervision

確保工作達(dá)到規(guī)定的標(biāo)準(zhǔn)并在規(guī)定的時(shí)間內(nèi)完成。

6. Good cooperate with colleague.

與部門同事良好的合作,。

7. Understands the hotel’s facilities, products and services.

了解酒店的設(shè)施、產(chǎn)品和服務(wù),。

8. Assist Pastry Chef to manage ambassadors who are on the related duties.

協(xié)助廚師長(zhǎng)對(duì)當(dāng)班員工進(jìn)行指導(dǎo)和管理,。

Training and Human Resources: 培訓(xùn)和人事責(zé)任

9. Attend all kinds of hotel training.

參加酒店的各種培訓(xùn)。

10. Obey hotel’s Policy & Procedures.

遵守酒店各項(xiàng)規(guī)章制度,。

11. Demonstrate a proactive approach towards the training and development of culinary ambassadors within the area of supervision.

對(duì)所在區(qū)域內(nèi)員工進(jìn)行有益的培訓(xùn),，促使員工得到發(fā)展。

12. Assist in recruitment according to departmental manning guide.

根據(jù)部門員工情況,，協(xié)助進(jìn)行招聘,。

13. Assess ambassador’s work

對(duì)員工工作進(jìn)行評(píng)估。

Guest Service Responsibilities: 對(duì)客服務(wù)責(zé)任

14. Be responsible for updating food and ensuring food quality to satisfy guests’ requirements.

菜品不斷推陳出新,，保證出品質(zhì)量,，達(dá)到客人的要求。

15. Communicate with guests to get guests’ preference, record suggestion about food and make necessary adjustment.

與客人溝通,，了解客人的喜好,，記錄對(duì)菜品的意見(jiàn)，并及時(shí)進(jìn)行必要的調(diào)整,。

16. Take appropriate action to resolve guest complaints when guests are not satisfied with the food.

當(dāng)客人對(duì)出品不滿意時(shí),，應(yīng)盡可能減少客人的不滿，解決客人對(duì)菜品的投訴,。

17. Assist outlet managers in food promotion and sales

協(xié)助餐廳經(jīng)理進(jìn)行菜品的推廣和銷售,。

18. To ensure that ambassador who have direct contact with guests have full knowledge of all food items and methods of food preparation.

確保與客人直接接觸的員工對(duì)食品及加工方法具有豐富的知識(shí)。

Technical Responsibilities: 技術(shù)責(zé)任

19. Know all the product of pastry 熟知餅房出品

Baked pastries 烘烤類的

Handling and storage of commodities 處理和儲(chǔ)存商品

Chou pastry dishes 甜點(diǎn)菜品

Gateau pithiviers 食譜

Bake and fill a variety of sweet pate dishes 烘烤及填滿各種甜品

Savoury products from chou short and puff 開(kāi)胃的產(chǎn)品

20. Know all the product of bakery 熟知面包房出品

Croissants 牛角包

Brioche 牛油包

Kuchen 德國(guó)小餅

Danish pastries 丹麥包

Savarins and babas

21. Decorate, portion and present 裝飾,、分量和介紹

22. Abides by the team member handbook.

遵守酒店員工手冊(cè),。

23. Abides by hotel policies and procedures.

遵守酒店的政策及程序。

24. Abides by the hotel Code of Conduct.

遵守酒店的行為準(zhǔn)則,。

25. Demonstrate professional attitude and behavior at all times.

在任何時(shí)候表現(xiàn)專業(yè)態(tài)度和形為,。

26. Maintains personal presentation to hotel standards.

根據(jù)酒店標(biāo)準(zhǔn)保持個(gè)人形象。

27. The working shift will be adjusted according to hotel operation requirement.

根據(jù)酒店經(jīng)營(yíng)需要調(diào)整班次,，應(yīng)予以配合,。

28. Completes hotel seasonal sales target.

完成酒店季節(jié)性銷售任務(wù),。

29. 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，該部門有權(quán)更改或補(bǔ)充該職位描述,。

30. Carries out any other reasonable duties and responsibilities as assigned.

完成任何其他合理的職責(zé)和被指派的職責(zé),。