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1. To maintain a high customer service focus by approaching your job with the customers always in mind.
在服务工作的整个过程中,时刻保持高度的客户服务意识。
2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
保持积极的工作态度,做好本职工作,并且主动解决问题,能够始终清晰的与客人或同事进行交流.
3. Responsible for guiding the stewards in the performance of their jobs.
负责在工作中指导管理管事部员工的工作执行力。
4. Assists the Assistant Chef de Cuisine in controlling & analyzing on an on-going basis the following: Cleanliness standard for kitchen areas, (back of the house), equipment & utensils, Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs, Breakage and Loss.
协助管副主厨负责工作中控制和分析以下:厨房区域的清洁标准,(后区)、设备和厨房用具、客人和团队的满意度、运营物资,清洁物品,相关的费用控制、破损和丢失。
5. Responsible for providing sufficient equipment which are in accordance to sanitation standards and in good condition, to the outlets and kitchen sections.
负责提供足够的设备无论是卫生标准还是好的条件。
6. Responsible for ensuring sufficient cleaning supplies and equipment to operate the stewarding section, during a shift.
负责确保充足的清洁剂和设备在当班的时候。
7. Responsible for the results in the implementation of the cleaning schedule.
负责按照清洁时间表执行。
8. Takes the daily inventory and requisition of cleaning supplies.
预备每天清洁用品的申请和盘点。
9. Responsible for the proper handling and maintenance of all equipment in the Kitchen.
负责厨房所有设备的维护。
10. Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
负责所有库房物品的安全。
11. Responsible for the sufficiency of cleaning supplies and equipment.
负责清洁物品和设备的充足。
12. Assigns specific tasks among the stewarding team.
安排细节的工作内容。
13. Maintains and updates the steward Operating manual, chemical charts and cleaning chart for team guidance.
按照管事部的操作手册更新维护化学物品和清洁用品。
14. Prepares and monitors the requisitions of all chemicals and equipment.
按要求准备和领取化学物品和设备。
15. Reports all accidents and incidents.
事故报告。
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