• 五险一金
• 美味员工餐
• 员工折扣
• 员工答谢周
• 温馨宿舍
• 员工关爱
• 职业通道
• 先进管理
• 安全环境
• 发展平台

1. To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
   协助并支持厨房团队，以增强团队的合作精神，和培养团队诚信，尊重，开放和信任的团队精神。
2. Conducts colleague performance appraisals to review colleagues’ general performance and discuss any areas for fine tuning/development – and highlight areas of strength.
   进行员工绩效考核，并与员工进行必要的关于区域改变/发展的交谈—包括优势领域。
3.  Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
   遵守酒店规章制度和当地法规，积极地提高团队的士气。
4. To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
   要定期举行厨房会议以加强团队的相互协助，鼓舞团队士气和提高信誉
5. To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
  有责任积极的应对，行业，公司或酒店对部门功能改变的决定。
6. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
  要和其他责任区域部门的同事进行互动，并发展稳固的合作关系。
7. To be an ambassador of Lateral service for the team.
   要成为团队横向服务的领头人。
8. To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
  须完全理解并遵守公司有关安全规程和实践的政策。
9. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
   须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
10. To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
    须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
11. To assist in writing and updating the relevant section of the Departmental Operations Manual.
     要协助编写和更新的相关部门的操作手册
12. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges. 
     与管事部经理沟通，以确保厨房各个领域高标准的清洁度，如机械，小型厨房设备，地板和冰箱
13. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
    要确保经营及厨房设备保持一个良好的标准与最低破损。
14. To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.
    要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。

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