Operational
营运
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Uses fresh productswhenever possible to ensure guests are always offered a variety of food items.
利用鲜活的产品, 以确保任何时候都能向客人提供花样繁多的菜肴。
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Ensures food surplusesand leftovers are used according to the set guidelines and policies.
确保根据所设定的确政策和方针, 尽量利用剩余的食品原料。
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Cooks and ensuresfoods are prepared according to the menus and a recipe, ensuring the quality offood meets the Hyatt International standards.
烹制菜肴时, 确保根据菜单和配方准备食品, 以确保食品的质量达到国际凯悦的标准。
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Strictly adheres tofood apportionment policy to effectively control costs.
严格执行食品分摊政策以便能有效的控制成本。
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Takes interest inlearning and preparing new products as directed by the Outlet Chef de Cuisine.
在厨师长的指导下，乐于学习及制作新的菜肴。
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Serves fresh food toguests which is prepared a la minute, is consistent in quality, and reflectsthe style of the outlet concept.
确保向客人提供精心制作、高品质以及展现我们餐厅理念的菜肴。
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Supervises cooking andother kitchen personnel and coordinates their assignments to ensure economicaland timely food production.
紧密督导厨师和其他厨房的员工，并协调他们的工作，以确经济、及时的食品制作。
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Observes methods offood preparation and cooking, sizes of portions, and garnishing of foods toensure food is prepared in prescribed manner.
观察食物的准备和制作方法、份量及食物的装饰，以确保食品是按预先的设计制作的。
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Tests cooked foodbefore plate-up and service.
在食物装盘及服务前，对食物进行检查。
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Ensuresthe cleanliness of all kitchen equipment.
确保所有的厨房设备干净整洁。
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Ensuresall Commis Chefs and Kitchen Apprentices use the right tool for the right job.
确保所有的厨师在操作中使用正确的工具。
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Ensuresall Commis Chefs and Kitchen Apprentices handle the food-preparing machine in aproper and safe manner.
确保所有的厨师正确、安全地操作食品加工机器。
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Ensures thecleanliness of the work areas at all time.
确保工作场所始终干净整洁。
Payroll & Productivity Management
薪资及生产力管理
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Exercisesefficient Payroll Management/ Resources allocation through the establishment ofa flexible workforce throughout the Department. This will be based on theprinciples of a flexible employee base (Full Time & Part Time employees),multi-skilling and multi-tasking.
通过在整个部门内建立的员工编制，实施高效的薪资管理/资源分配。 这将依据一个灵活的员工基数（全职员工和临时工）、多技能及多任务的原则。
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Directs subordinatesto ensure productivity meets Hyatt International Food & Beverage OperationsManual requirements.
指导下属以确保生产力管理能达到凯悦国际餐饮部营运手册的要求。
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Focusesattention on improving productivity levels and the need to prudently manageutility/ payroll costs within acceptable guidelines, ensuring optimumdeployment and energy efficiency of all equipment.
关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
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Reviews and constantlyseeks productivity level improvements of all employees through the process of “takingwork out of the system” (when appropriate) and through streamlining of workprocess.
通过“减少工作项目”（适当情况下）以及安排合理的工作程序，来提高员工的生产力。
People Management
人员管理
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Assists with thedevelopment of all Commis Chefs to work following the operational, financial,administrative philosophies and ensuring employees are multi skilled andperform multi tasks.
协助所有厨师的发展，在工作中遵循经营、财务及行政管理的理念，并确保员工具有多技能并完成多项工作。
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Through hands-onmanagement, supervises closely all Commis Chef in the performance of theirduties in accordance with Policies & Procedures and applicable laws.
通过参与管理，对所有厨师进行紧密督导，使他们的表现符合政策、程序及有关法律。
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Delegatesappropriately duties and responsibilities to equipped and resourcefulemployees, nurturing and developing them whilst ensuring standards of operationand safety are maintained.
适当分配职责和责任，以使员工掌握技能并获得资源；在确保运营及安全标准的同时，关心并发展员工。
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Embraces and supportsthe Training initiatives and philosophies of the company and works closely withthe Training Manager and Departmental Trainers in the training and developmentof employees.
拥护并支持公司的培训理念，并与培训部经理和部门培训员紧密合作，培训并发展员工。
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Develops and assistswith training activities focused on improving skills and knowledge.
发展及协助针对提高技能和知识的培训活动。
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Ensures employees havea complete understanding of Rules & Regulations, and that behaviourcomplies.
确保员工完全理解酒店的规章制度并遵照执行。
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Monitors employeemorale and provides mechanism for performance feedback and development.
关注员工士气并对工作表现及发展提供反馈。
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Conductsannual Performance Development, providing honest and appropriate feedback.
进行年度表现评估，提供诚实而适合的反馈。
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Effectivelycommunicates guiding principles and core values to all levels of employees.
将指导原则和核心价值有效地传达给所有员工。
General
总则
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Attends andcontributes to all Meetings as required.
按要求出席所有的会议并对会议作出贡献。
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Ensures servicesprovided to guests are always available and are always carried out to definedStandard with the utmost efficiency, consistency and courtesy as detailed inthe Department Operations Manual.
确保随时能为客人提供服务，并按照部门营运手册的要求提供快捷、持续、礼貌且符合标准的服务。
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Provides courteous andprofessional service at all times.
始终提供礼貌、专业的服务。
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Maintainsan up-to-date awareness of hotel product knowledge, current promotion, policychanges and appropriate internal communication.
保持对酒店产品知识、当前推广、政策改变的最新了解及保持高效的内部沟通。
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Attendsall hotel and departmental training sessions as scheduled to improve skills andknowledge.
根据安排出席酒店及部门的培训，以提高技能和知识。
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Handles guest andemployee enquiries in a courteous and efficient manner, reporting complaints orproblems if no immediate solution can be found.
用礼貌、高效的方式来满足客人和员工的要求, 如果没有立即解决的方式，则进行汇报。
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Familiar with andstrictly adheres to Rules & Regulations established in the EmployeeHandbook and the Hotel’s policies concerning fire, hygiene and health &safety.
熟悉并严格遵守员工手册中的规章制度，以及和酒店政策相关的消防、卫生、健康和安全的制度。
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Maintainshigh standards of personal presentation & grooming.
保持高标准的个人形象和仪容仪表。
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Maintainspositive guest and colleague interactions with good working relationships.
与客人和同事保持基于良好工作关系的接触。
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Respondsto requests to undertake any reasonable tasks and secondary duties and tochanges as dictated by the Hotel, industry and company.
根据酒店、行业和公司的指引，回应需求、改变，执行任何合理的任务及额外职责。
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Complies with allpolicies andprocedures related tohotel or Hyatt Group.
遵守并执行酒店及凯悦集团所有规章制度。
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