打荷 Distributor

MAJOR RESPONSIBILIES 职责概要： 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 工作任务: 1.Strictly implement safe operation to prevent accidents 严格执行各项任务、确保安全操作，防止事故发生 2.Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 执行由他或她的上司所指示委派的所有任务。 3.Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott 激活你的热情，以服务精神为基础,随时适当地代表马万豪发挥自己的专长。 4.Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. 确保遵守食谱,烹饪程序和使用记录,以确保食物的鲜美,新鲜,安全。 5.Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes 部门服务员和厨师在执行委派的任务时要追求有质量的和精确的成果。 6.Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands 根据业务需求和上司的要求制作每日的准备工作,准备协定。 7.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。 8.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。 9.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。 <10.Be> able to work and assist in other areas of the culinary department when needed and take part in cross-training when required 能协助其他厨房部门工作,并参加交叉培训。 11.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,包括请求报废和维修。 12.Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found 按管理员指示进行体温的检查并记录，记录和报告任何不安全的温度。 <13.No> personal phone calls while on duty are allowed 上班时间不允许随意接听私人电话。 14.Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food” 确保酒店为客人提供“简单精美的食物” 15.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 16.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，以节约能源。 <17.At> end of service periods, have sections cleaned and ready for following 在工作前和结束时，始终保持干净有序，清理区域并准备好后续工作