• Responsible for all duties within the Food and beverage department relating to hygiene and sanitation in a confidential and professional manner.
以保密和专业的方式负责餐饮部所有与个人卫生和环境卫生有关的工作。
• Maintains Hygiene Inspection Log Book.
维护卫生检查记录簿。
• Submits all guest/ employee incident reports in a timely manner.
及时提交所有客人/员工事件报告。
• Uphold clear and concise communication with the Executive Chef and Stewarding leader at all times.
始终与行政总厨和管事部主管保持清晰简洁的沟通。
• Liaise with and respond to the appropriate government departments to ensure that the governing food hygiene laws are strictly adhered too.
与相关的政府部门保持联系并作出回应，以确保严格遵守有关的食品卫生法。
• Carry out daily and random inspections of all food and beverage handling areas to ensure that correct hygiene standards are being correctly followed.
对所有食品和饮料处理区域进行每日和随机检查，以确保正确遵循正确的卫生标准。
• Maintain accurate records of all kitchen and bar inspections with appropriate follow up actions and corrective measures if required, to ensure that the highest hygiene standards are maintained.
保持所有厨房和酒吧检查的准确记录，并采取适当的跟进行动和纠正措施，以确保保持最高的卫生标准。
• Organise monthly food samples to be tested at a licensed food laboratory.
每月安排食物样本在持牌食物化验所进行化验。
• Conduct hygiene training with food and beverage associates as per an agreed training plan.
按照商定的培训计划对餐饮员工进行卫生培训。
• Prepare and submit monthly reports to the Executive Chef summarizing monthly activities, food test results and detailing areas of concern with suggestions for improvement.
准备并提交月度报告给行政总厨，总结月度活动、食品测试结果和详细的改进建议。
• Assist the hotel management in applying and renewal of hygiene licenses.
协助酒店管理层申请和更新卫生许可证。
• Attends chefs meeting and updates team on random hygiene test results and best hygiene practices.
参加厨师会议，向团队汇报随机卫生测试结果和最佳卫生习惯。
• Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.
理解并严格遵守员工手册中的规章制度和酒店有关防火、卫生、健康和安全的政策。
• Ensures high standards of personal presentation and grooming.
确保高标准的个人形象和仪容仪表。
• Attends training sessions and meetings as and when required.
根据需要参加培训和会议。
• Carries out any other reasonable duties and responsibilities as assigned.
完成分配的其他合理职责。
• Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
确保采用新技术和设备，提高生产效率，同时减少系统工作量。
• Must work within a budget but at the same time should insure no shortcuts are taken.
必须在预算范围内工作，但同时应确保没有走捷径。
• Adhere to the established operating expenses and ensure that all costs are controlled.
坚持既定运营费用，确保所有成本得到控制。
• Maximize productivity and morale with the Stewarding team and consistently maintain discipline following Hotel Policies & Procedures and local legislation.
通过管理团队最大限度地提高生产力和士气，并不断根据酒店政策和程序以及当地法规维持工作纪律。
• Assist the Executive Chef in the formulation of the Annual Operating Budget operating cost。
协助行政总厨根据年度业务计划的编制制定年度运营预算的运营成本。
