Job Description

• Ensure compliance with all local (Health Department) regulations.

  确保遵守当地政府（卫生部门）的规定。

• Set up working station properly and on time before each service period.

每次营业前，妥善地设置好制作台。

• Pay attention to the quality, presentation and flavour.

  注重食品的质量，摆盘呈现方式及味道。

• Make sure that food is tasty, tempting presentation, fresh and safe.

  确保食品新鲜美味，可口诱人，卫生安全。

• Make sure all food is prepared by recipes.

  确保所有食品严格按照配方制作。

• Cold food for straight consumption is handled with gloves at all times.

  取用直接食用的冷冻食品时必须戴手套。

• Wash hands before entering the kitchen or returning to work station.

进入厨房及回到操作台前先洗手。

• Implement proper food preparation procedures and storage standards.

  履行正确的备菜程序与贮藏标准。

• Follow the principle of food use-First in first out.

  遵循先进先出的食品使用原则。

• Maintain purchasing, receiving and food storage standards.

  维持采购，收货及食品贮藏标准。

• Apply for proper materials according to needs and instructions.

根据需要和指示，做好适当的物料申请。

• All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first.

  所有食品必须用保鲜膜（或大小适当的盖子）封好保存，由制作者或最初使用者制作标签、标明日期。

• Support the Food and Beverage department's procedures for waste control.

  支持餐饮部的各项程序对浪费的控制。

• Conduct reasonable control of raw materials.

  进行合理的原料控制。

• Follow 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。

• Take temperature checks as required and keep record on the company standards sheets.

  按要求检查温度并做好相关记录。

• Ensure that Hygiene documents are filed in correctly and updated as necessary.

  确保正确分类保存卫生方面的文件，并作必要的更新。

• Use the cutting board correctly according to HACCP instructions at all times.

  根据HACCP的指示，正确使用砧板。

• Implement and follow HACCP system and correct Hygiene and Safety Standards.

  实施及遵照HACCP系统执行正确的卫生和安全标准。

• Ensure all colleagues follow all job safety regulations and all hazards are reported to the Security and Engineering.

  确保所有的同事遵循工作安全规则，所有的危险都要报告给保安部及工程部。

• Effectively report, investigate and follow up on colleague accidents.

  有效的报告、调查及跟进员工事故。

• Ensure that colleagues' uniforms are clean and tidy, especially in public areas and guest services.

  确保同事的制服干净整洁，特别是在公共区域及对客服务时。

• Hold periodically class room style training for new colleagues in order to increase professional knowledge skills.

  定期对新进同事进行课堂式培训，帮助其增加相关职业知识技能。

• Maintain a daily emphasis on food cost control and train colleagues to enhance their awareness.

  坚持每天强调食品成本控制，并培训同事增强该方面意识。

• Check the refrigerator food before each shift and replace the container in time if necessary.

  每次交班前需检查冰箱食物，如有需要，及时更换盛器。

• Attend the daily departmental training program.

  参加每日部门培训计划。

• Participate in the training of colleagues according to the menu, including ingredients, preparation methods and unique tastes.

  按照菜谱参与同事的培训，包括配料，备菜及独特的口味。

• Regularly develop colleague activity plan to promote teamwork.

  定期制定员工活动计划以促进团队合作。

• Proper handling, maintaining and cleaning of equipment.

  正确合理使用设备，及时维修保养。

• Participate in the arrangement of the buffet at any time when necessary.

  必要时，参与帮助自助餐的布置工作。

• Cooperate with guests, customers, groups, company representatives, vendors and local education system needs. Participate in the sales menu, VIP menu and any banquet requirements.

  配合客人，客户，团体，公司代表，销售商及当地教育体制的需要。参与销售菜单，贵宾菜单及任何宴会的需求。

• Be able to participate in the job cross-training when necessary and be transfer to other departments to assist the work.

按要求，参加岗位交叉培训，需要时能调至其他部门协助工作。

• Coordinate with concerned departments for any issues which may arise in order to find immediate solution in the best interest to guest satisfaction.

与有关部门合作，旨在快速地找到令顾客满意的解决方案。

• Actively promote cross-sectoral cooperation through frank communication.

  通过坦诚的沟通，积极推动跨部门的合作。

• Respond to guest questions in a correct and appropriate manner within 24 hours.

  以正确且适当的方式24小时内回应客人的疑问。

• Carry a monthly self-inspection and make sure kitchens are compliant with the Langham Brand Standard.

  实行每月自我检查，确保厨房符合朗廷品牌标准。

• Attend all meetings as required.

根据需要，参加所有的会议。

• Perform any duties assigned by the Management.

  执行任何管理层委托的工作。

• Use ingredient efficiently to minimize waste and maintain departmental food cost within budget.

  合理安排食材，避免不必要的浪费，保证部门成本率在预算内。

• Maintain highest fire safety standards with proper fire handling to eliminate fire risks.

  严守消防安全，安全用火，避免发生火灾。

• Comply with rules and regulations of the Colleague Handbook.

  遵守《员工手册》的各项规章制度。

• Ensure the timely completion of seasonal sales products for the hotel, including but not limited to New Year gift boxes, rice dumplings, and mooncakes.

  按时完成酒店季节性销售产品，不局限新年礼盒、粽子、月饼。

• Comply with attendance policies and follow management's shift arrangements regarding overtime work and leave.

  遵循考勤制度，服从管理人员安排的合理加班和休假。

• 100% Complete hotel and job-related training courses.

  100%完成酒店和岗位相关的培训课程。

• Employees are obligated to sell seasonal product.

  员工有义务售卖季节性产品
  
  For more information about the property, please visit: https://www.langhamhotels.com/en/the-langham/hefei/