• 五险一金
• 管理规范
• 带薪年假
• 帅哥多
• 美女多
• 工作日两餐
• 个人发展计划
• 晋升靠实力
• 活力团队精神
• 人性化管理

Specific Duties
具体职责
 
Execute all assigned task as directed and delegated from his or her   Supervisors or Manager

由直属主管或经理指派工作任务
Enliven the spirit to serve basics and conduct yourself   professionally at all times to appropriately represent Marriott

秉承万豪服务精神，努力让自己成为一名专业合格的万豪员工
Follow and ensure compliance with recipes, cooking procedures and   use records to ensure food is tasty, well presented, fresh, correct   portioned and safe

遵循烹饪技术方法，确保食物美味、新鲜、食用安全
Delegate tasks to station attendants and cooks and follow up on   quality and accuracy of outcomes

委托其他厨师的工作，要持续跟进并确保工作结果的质量
Set up of stations and prepare mise-en- place as instructed by Supervisor, following daily   production charts according to business demands.

当主管委派准备操作台及备餐时，要根据运营需要遵循工作流程
Check stations set ups prepared by Station Attendants and assist in   compliance with Production chart

遵循操作流程，检查操作台
Place orders in M.I.T.S. according   to business forecast and production charts

根据运营预测率和工作流程下订单
Assist in orientation of kitchen trainees, student trainees, station   attendants and cooks and assist them in their tasks

给予厨房实习生、培训生工作指导和帮助
Follow, execute and enforce the 30 point hygiene   standards at all times

始终遵循，执行“30分卫生指标”标准
 
 
Great first impression of clean uniform, grooming and an overall   positive attitude displayed is a MUST during duty

在工作时必须时刻保持良好的个人行象，包括干净的工服、得当的仪容仪表等积极的工作态度
Handle equipment properly   and inform your supervisor on maintenance issue, break down and   maintenance requests

当操作设备损坏时，可以做适当修理并通知主管进行维修
Adhere to safety   guidelines at all times and report any unsafe work conditions and   practices – OUR GOAL IS “0” ACCIDENTS

安全工作，遇到危险情况及时汇报，做到零隐患
Follow and enforce uniform standards, including name tag, basic   card, calibrated thermometer and green hygiene essential card

遵守工服穿着标准，包括名牌、服务指南、温度计及绿色卫生标志
Follow and enforce F.I.F.O.   principle – first in, first out procedure at all   times and date and label food prepared in the operation, indicating   production date, person produced and content

遵守先入先出准则，始终执行先入先出的操作程序，并标出食品准备过程的时间，包括生产日期、生产者和内容。
Take temperature checks and record as assigned by supervisor; record   and report any unsafe temperatures found

正确使用温度计测温并记录，上报温度不安全记录
Follow and enforce “Clean as you go” policy and keep work area clean   at all times and fill in assigned cleaning charts daily and follow   cleaning schedule rigorously

时刻保持操作台干净整洁，严格遵守操作流程和清洁程序
Report to your immediate supervisor immediately if late for work or   sick (report back with doctors certificate when resuming duty)

迟到或生病要立即通知直属主管（返工时上交医生开具的病假条）
Do not loiter at the   property after work hours, leave property within 30 minutes

下班后不能在酒店逗留， 30分钟内离开酒店
No personal phone calls   while on duty are allowed

当班时不允许打私人电话
Attend and actively participate in the daily 15 minute pre-shift   trainings and taste panels and in trainings offered to increase skills and   knowledge about food production

积极参加部门15分钟交班培训，通过相关培训提高烹饪技法提高菜品质量
Be able to work and assist in other areas of the culinary department   when needed and take part in cross-training when required

当有需要时可以向本部门其他同事提供帮助或参加交叉培训
Check all food in fridges at the beginning and end of every shift;   assist trainees and station attendants in their areas and correct and   train them if necessary

检查冰箱里食物的有效期，正确指导或帮助实习厨师和同事
Reports to Supervisor before leaving the work station and/or before   leaving duty

离开操作台或者离岗前要告知主管
Preserve and enforce preserving of energy by switching off all   equipment after work or if not needed

节约能源，在不需要或者工作完成后关闭设备
Breaks and meal periods as hotel policy

遵守酒店用餐规定
Hand over section before leaving duty and have section checked by   supervisor

下班做交接并由主管检查
At end of service periods, have sections cleaned and ready for   following service periods

对可服务结束后，将操作台清理干净
Follow the posted schedule and report at workstation on time

遵守岗位排班准时到岗
Perform all other reasonable tasks as requested by management

执行上级分配的任务

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