1. Knowledge of the individual menu items including basic ingredients, methods of preparation, and presentation style.
知识的个人菜单项包括基本要素、方法的准备,风格。
2. Maintain kitchen hygiene and cleanliness.
保持厨房的卫生和清洁。
3. Gain basic knowledge of all outlets in hotel.
在酒店获得所有基本知识。
4. Responsible for mis en place
负责管理信息系统在的地方
5. Taste and examine food prepared for freshness and required quality.
检查食物的品质并在必要时进行必要的调整保证食品质量
6. Set up section as required by Sous Chef and to be checked by Sous Chef before service.
设置部分根据副厨师长和由前副厨师长检查服务。
7. Be responsible for minimising food wastage.
负责减少食品浪费
8. Attend and comprehend all information discussed at the pre-function service briefing sessions.
参加和理解在服务简报会议讨论的所有信息。
9. Personal appearance is an important requirement. Grooming for food & beverage attendants should be fastidious. The goal is to present a healthy, professional and natural appearance in both uniform and personal appearance.
个人形象是一个重要的要求。以应该专业的仪容仪表为标准。我们的目标是提供一个健康、专业和自然出现在制服和个人形象
10. Be punctual, efficient and above all, courteous. Assume at all times a pleasing and helpful attitude towards each guest. Never speak in a loud voice to other talents.
准时、高效、最重要的是,彬彬有礼。假设在任何时候一个令人愉快的和有用的对每个客户的态度。其他人才从不大声说话。
11. Serve all food in a friendly and professional manner.
要用亲切的和专业的方式服务客人食品
12. Be pro-actively involved in the hotel’s operation keeping up-to-date with events within the hotel.
积极主动参与酒店内的运作，保持最新的事件
13. Complete time sheet at the conclusion of each shift according to standard and procedures, ensuring accurate reflection of hours worked, and compliance with the Labour
完成时间表在每个转变的结论根据标准和程序,确保准确反映工作时间,和遵守劳动法
14. Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other talents.
预见客人的需要通过观察和提供及时、高效的服务亲自或通过有效的沟通与其他人才。
15. Uphold the Corporate Cares culture by demonstrating the Star Service Standards at all times to guests and fellow talents.
维护集团心文化通过展示明星服务标准在任何时候服务客人和其他同事。
16. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety rules and related hotel and Corporate Policies.
本人保证遵守所有相关工作场所健康与安全、职业健康与安全规则和相关酒店和集团政策。
17. Align management style, working practices and conduct with hotel vision, corporate values and policies. To comply with Corporate’s Code of Conduct at all times.
遵循酒店的管理风格、工作实践和行为,企业价值和政策。遵守集团的行为准则
18. Be well versed and knowledgeable of hotel Fire and Evacuation procedures as well as health and safety requirements in the workplace. Ensure talents are aware of their duty of care as determined by legislation and that they maintain complete familiarity.
贯通执行消防和疏散程序以及工作场所的健康和安全要
求。确保员工意识到自己的义务,法律责任，他们保持完整的熟悉
19. Assist the Chef in the performance of his/her role.
帮助厨师长完成他的工作职责
20. Undertake any additional duties as requested by your Supervisor or Hotel Management.
承担任何上司额外的职责要求你的去做的,包括你的上级和酒店管理层
21. Follow food safety program
贯彻食品安全条例