1.Cleans and tidies crockery and kitchen equipment.
清洗和维护厨房设备。
2.Ensures the kitchens are kept clean.
确保厨房整洁。
3.Checks the washing equipment is in good working order and informs his/her superior of any problems or anomalies.
检查清洗设备是否正常工作，如有损坏，及时报告给上级领导。
4.Respects the supplier's instructions for use of washing-up products.
按照说明书上的方法来使用设备。
5.Manages the inventory of washing-up products and lets the Stewarding Manager know when stocks are expected to run out.
管理库存的洗涤产品，当产品快要用尽的时候及时报告给上级领导。
6.Organizes the washing-up area and tidies crockery and equipment in the storage area to avoid breakages.
规划好清洗区域，整理厨房设备防止损坏。
7.Helps manage stocks of crockery and appliances, by informing his/her superior of any abnormal losses or breakages.
帮助管理库存的瓷器和设备,如有任何非正常损失或损坏及时通知直属上级。
8.Ensures that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
确保对破损进行高效管理，向运作部门提供不断的反馈，作为减少破损及丢失的工具。
9.Strictly adheres to the established operating expenses and ensures that all costs are controlled.
确保所有成本被控制在已制定的部门运营预算内。
10.Participates in the formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
协助制定年度运营预算，确定预期的运营费用、运营设备及固定资产需求，以配合年度业务计划的完成。
11.Ensures that minimum brand standards have been implemented.
全面落实酒店餐饮部的各项标准。
12.Establish a good food safety culture through the collaboration of all departments to ensure the implementation of food safety standards.
在各个部门的协作下建立良好的食品安全文化，确保食品安全标准得以执行。
13.Establish food safety standards in accordance with national regulations.
按照国家规定设立食品安全标准。
14.Train all employees who come into contact with food and enforce food hygiene standards.
培训所有与食品接触的员工并执行食品卫生标准。
15.Ensure that food hygiene standards are implemented in the hotel, supervise the procurement of raw materials, the control of food temperature, personal hygiene, the storage of raw materials and the food production process.
确保食品卫生标准在酒店得以执行，监督原材料采购，食品温度的控制，个人卫生、原材料的储存及食品的制作过程。
16.The organization conducts safety training to enable employees to understand the dangers existing in their work.
组织进行安全培训，让员工了解工作中存在的危险。
17.Ensure that all safety policies are implemented, formulate and supervise safety inspections, and minimize the possibility of accidental injuries.
确保所有的安全政策得以执行，制定并监督安全检查，将意外伤害的可能性降到最低。
