面点主管

1. Assists Chinese KitchenExecutive Chef and Chef de Partie-Dim Sum with kitchen operations as necessary.Carry out precise and clear direction from Chinese Executive Chef from recipes,systems, general standards and quality control in order to ensure best guestsatisfaction.
协助中厨行政总厨及点心主管维持厨房的运营。执行中厨行政总厨精确及明确的指示，从配方系统到整体标准和质量控制，来确保顾客满意度。
2. Performs all duties ofkitchen colleagues as required.
履行厨房同事的职责。
3. Follow direction ofHygiene Officer and local Hygiene Bureau as well as HACCP in order to ensurebest production and high level of hygiene in order to avoiding cross infectionat all times. Recognizes superior quality products, presentations and flavor.
根据卫生局及 HACCP 的指示，确保高标准的清洁卫生，以避免交叉感染。注重并确保食品的质量、摆盘及风味达到优良的水准。
4. Maintains foodpreparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
5. Maintains purchasing,receiving and food storage standards.
坚持执行采购，收货及食品贮藏的标准。
6. Ensures compliance withall local and national (Health Department) regulations.
确保遵守当地政府及国家（卫生部门）的规定。
7. Supports procedures forfood & beverage portion and waste controls.
协助对食品及饮料份量及浪费的控制。
8. Follows proper handlingand right temperature of all food products.
遵循食品的适当处理及正确的保存温度的原则。
9. To implement and followa departmental daily Briefing / Show time.
贯彻执行每天的例会。
10. Operates and maintainsall department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障。
11. Effectively investigatesreports and follows-up on colleagues accidents.
有效的调查，报告及跟进同事事故。
12. To be responsible forasset management of all outlet property and facilities.
负责所有部门的财产和设备的管理。
13. Reviews Homm-Mateinglevels to ensure that guest service, operational needs and financial objectivesare met.
复核同事的工作表现，以确保宾客服务,业务需要和财务目标达到标准。
14. Enforce The Banyan Groupfood preparation and presentation guidelines to ensure consistent qualityculinary offerings to our guests.
执行悦榕集团的食物制作准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 guestinquires or concerns within 24 hours in what is deemed the appropriate manner.
以确定认为适当的方式对客人的疑问 24 小时内做出回应。
16. Maintain F&Bconcepts and Mission standards fro preparation & presentation.
保持餐饮部关于备菜和摆盘的概念及使命。
17. Promote positiveinter-departmental relations through candid communication and cooperation. Makeultimate use of time and resources through good planning as well as team goalsetting.
通过坦诚的沟通合作，积极推动跨部门的合作。通过计划及团队目标的设定，充分利用时间及资源。
18. Follow and implementPrime times during operation hours.
贯彻和落实黄金时段的营业时间。