Banquet Kitchen Commis II 宴会厨房二级厨师

1. Recognizes superior quality products, presentations and flavor.
注重食品的质量，呈现方式及风味
2. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准
3. Maintains purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准
4. Ensures compliance with all local, state and federal (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定
5. Supports procedures for food & beverage portion and waste controls.
支持餐饮部的各项程序及对浪费的控制
6. Follows proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度
7. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed.
了解并执行万豪70项卫生及安全标准
8. Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障
9. Effectively investigates, reports and follows-up on associate accidents.
有效的调查，报告及跟进员工事故
10. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理
11. Periodically plan outside Associates activity to promote teamwork.
定期制定员工活动计划以促进团队合作
12. To implement a departmental daily “15 Minute” training program.
执行并遵循每日部门15分钟培训计划
13. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
确保宾客服务,业务需要和财务目标的实现.
14. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食
15. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
对客人的疑问24小时内做出回应，以确定认为适当的方式
16. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“简单但是厨师精心制作的食物
17. Maintain F&B concepts and Mission standards fro preparation & presentation.
保持餐饮的概念及使命，关于备菜和呈送