• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 人性化管理

1.    To work as directed from their supervisors.
完成主管交办的工作。
2.    Make sure that food is tasty, presented according to Chef’s guidelines, fresh and cook no more than 8 portions at the time. 8 portions rule, refill policy to increase only when large group comes to eat all together.
确保食物美味可口，根据主厨的指示摆盘，保持食物的新鲜，每个时间段制作最多不超过八份。只有当有大型团队客户时，才可以根据实际情况制作多于八份的量。
3.    Live stations, coffee breaks or a la carte set up are fully ready, 15 minutes before Banquet Event Order Time.
宴会开始前15分钟确保现场制作台、茶歇台、单点制作的准备一切就绪。
4.    All day dining live station food is delivered 15 minutes before opening Cachet. All a la carte food is prepared a la minute.
凯旋餐厅营业开始前15分钟确保材料已送达制作台。所有点餐的材料现场准备和制作。
 
5.    Check the mise en place and make sure is according to forecasted level of business, fresh, portioned and correctly stored according to HACCP guidelines.
      检查所有食物，确保其达到预计的水准，新鲜，分盘，根据HACCP的指示正确储存。   6.  Wash hands before entering the kitchen or returning to work station.
进入厨房及回到操作台前先洗手。
7.    Train colleagues according to LHI Brand Standards, HACCP and local Hygiene guidelines and assures that they are met at all times.
向同事培训朗廷的标准，HACCP以及当地的卫生标准，并确保其时刻达到标准。
8.    Ensure that LHI & Hygiene documents are filed in correctly and necessary updates are carried out.
 确保正确分类保存朗廷集团及卫生的文件，并作必要的更新。
9.    Food cooked in lives stations in front of the guests or for special a la carte events is cooked perfectly in the stipulated time.
确保现场制作的食物和单点的食物完全按食谱规定的时间和配方制作。
10.  Equipment to be handled with care and according to safety instructions at all times.
根据安全指示小心使用所有的设备。
11.  Take food temperature checks as per guidelines and keep record.
根据指示检查温度情况，并且做好记录。
12.  Follow “Clean as you go” policy and keep work area clean at all times.
遵守“走到哪里都干净”的原则，随时保持工作区域干净整洁。
13.  Be aware of accident prevention and help enforce safe work conditions. Zero accidents are our goal.
 知道如何预防工作事故，确保安全工作生产，以实现零事故之目标。
14.  All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.
所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。
15.  If sick, report immediately to your supervisor.
一旦生病，立即告知主管。
16.  Make sure production charts are closely followed and adhered to.
严格按照生产操作流程制作食品。
17.  Cold food for straight consumption is handled with gloves at all times.
取用直接食用的冷冻食品时必须戴手套。
18.  Usage of right chopping boards according to HACCP guidelines is followed at all times.
根据HACCP的指示，一贯正确使用砧板。
19.  Attends the daily Briefing/Showtime training session.
参加每天的例会。
20.  Set up working station properly and on time before each service period.
每次营业前，妥善地设置好制作台。
21.  Make sure all food is prepared according to recipes prepared by the department Chef.
严格按照厨房主厨开出的食谱制作食品。
22.  Inform supervisor of any problems or complaints when they arise.
遇有问题或投诉，立即告知主管。
23.  Be able to work in another area when needed and take part in cross-training when directed.
按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。
24.  Food in fridges to be checked before starting a shift and containers are changed periodically.
在每次交班前检查冰箱内的食品，并且定期更换盛器。
 
25.  Proper requisitioning to be done as per requirement and usage of Material Control to be followed as per guidelines.
根据需要和指示，做好适当的物料申请。
26.  Attend and conduct training sessions as required.
根据需要参加并且开展培训。
27.  Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.
与有关部门合作，旨在快速地找到另顾客满意的解决方案。
28.  All meetings to be attended as required.
根据需要，参加所有的会议。
29.  Help whenever necessary in all day dining stations set up.
必要时，参与帮助任何时刻自助餐的布置工作。
30.  Follow hotel policy as laid out in colleagues hand book.
根据员工手册贯彻酒店政策。
31.  Perform any duties assigned by the Management deemed necessary.
执行任何管理层委托的工作。

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