• 五险一金
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 包吃包住

1.    To workas directed from their supervisors. 
 听从他上级的指示。
2.    Makesure that food is tasty, attempting presented, fresh, correct portioned andsafe.
 确保食物是美味的,新鲜的、并做好食物正确的储存。
3.    Buffetfood is delivered on time, 15 minutes, before opening the restaurant or banquetfunction.
 每餐餐的食物必须在开餐前15分钟准备完毕。
4.    Thatmise en place is fresh, correct size, portioned and according to business. 
 确保要用的东西都是新鲜的,食材大小形状符合标准。
5.    Willlearn and execute the 43 point hygiene standards at all times. 
任何时候都要学习和执行43条卫生标准。
6.    Washhands before entering the kitchen or returning to work station. 
 在进入厨房或返回工作岗位前必须洗手。
7.    Trainsubordinates with Marriott standards and assures that it meet all times. 
任何时候都要以万豪标准要求员工。
8.    Ensurethat Marriott International documents are filled in correctly and necessarychanges are done.
 确保按时正确填写万豪表格。
9.    A lacarte food is cooked perfectly right, hot and in the stipulated time. 
在规定的时间， 正确制作每餐食品。
10.  Proper handling of equipment. 
 妥善维护设备。
11.  Take temperature checks as required and keep record. 
 检查并记录冰箱表格。
12.  Follow “Clean as you go” policy and keep work area clean atall times. 
 遵循“干净”的政策,保持工作区域的清洁。
13.  All food items must be covered with cling film (or properlid), dated, labeled and initialed by person who made it or used it first. 
 所有食品必须覆盖保鲜膜(或适当的盖子),正确填写食品标签，（注明日期，由谁制作和使用期限）。
14.  If sick, report immediately to your supervisor. 
 如果生病,必须立即报告当班主管。
15.  Make sure production charts are closely followed and adheredto. 
 确保食品制作严格按照标准。
16.  Cold food for straight consumption is handled with gloves atall times. 
 接触直接食用的食物必须戴好手套。
17.  Usage of right chopping boards is maintained at all times. 
 正确使用菜板。
18.  Time card must be punched in and out. 
上下班必须打卡。
19.  No associates to be on the property after working hourswithout authorization.
 不能将酒店财产擅自带出酒店。
20.  Attends the daily 15 minute training session. 
每天参加15分钟的部门例会。
21.  Set up station properly and on time for each service period. 
 及时适当的在每个服务阶段安排人手。
22.  Make sure all food is prepared by recipes designated bysupervisor.
 确保所有食物制作都是主管指定的配方。
23.  Inform supervisor of any problems or complaints when theyarise. 
投诉时出现的任何问题及时 通知当班主管。
24.  Be able to work in another area when needed and take part incross-training when directed. 
 在需要的时候能够出差并参加交叉培训。
25.  Food in fridges to be checked on the beginning of every shiftand container be changed. 
 每天做好冰箱的食品检查，防止变质。
26.  Proper requisitioning to be done as per requirement. 
严格按要求做。
27.  Attend and conduct training sessions as required. 
 根据需要参加各种培训。
28.  Coordinate with concerned departments for any issues which mayarise. 
 积极配合其他部门的工作。
29.  All meetings to be attended as required. 
参加所有要参加的会议。 
30.  Get involved in buffet set ups and decorations. 
 参与制作自助餐布置和装饰。
31.  Follow hotel policy as laid out in associate hand book. 
        遵守酒店员工手册。

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