Job Summary岗位概述：
Main responsibilities include supervising and
managing the hygiene conditions of food production, processing, and serving,
to ensure food safety.
The position requires relevant professional
knowledge and skills, such as food safety regulations, food hygiene
standards, and food inspection methods, to effectively prevent and control
food safety accidents.
During the operation of the hotel's kitchen
department, safety and hygiene are monitored, and local requirements and
regulations regarding hygiene and safety, as well as relevant hotel
standards, local policies, or laws and regulations are followed.
主要负责监督和管理食品生产、加工、出品等环节的卫生状况，确保食品安全。需要具备相关的专业知识和技能，如食品安全法规、食品卫生标准、食品检验方法等，能够有效地预防和控制食品安全事故的发生。
在酒店厨房部运营过程中监控安全和卫生，遵守当地关于卫生、安全相关要求与规定，以及相关酒店标准、当地政策或法律法规。
Major Duties & Responsibilities职责义务
1. GENERAL RESPONSIBILITIES 一般职责
a)
Oversees the preparation of kitchen utensils
and service equipment for use.
监管厨房器具和服务设备的准备工作。
b)
Manage the receivable and storage of
kitchen utensil and service equipment.
管理厨房器具和服务设备的收取和存储工作。
c)
Oversees the cleaning and storage of
kitchen equipment.
监管厨房和服务设备的清洁和存储工作。
d)
Oversee the cleaning of the F&B back
of the house and kitchen area.
监管餐饮后区和厨房区域的清洁工作。
e)
Oversee the removal of waste.
监管垃圾清扫工作。
f)
Oversee the handling of kitchen linen.
监管厨房布草的处理工作。
g)
Maintains a hygienic kitchen.
保持厨房清洁卫生。
h)
Cleans the kitchen utensil and service
equipment.
清洁厨房器具和设备。
i)
Maintains high levels of personal hygiene
for self and enforces hygiene standards for team.
保持高度的个人卫生，并在团队内实行卫生标准。
j) Participate in the food
safety training of food processing personnel.
参与食品加工人员的食品安全培训;
k)
Strictly follow all the procedures for
separating raw and cooked foods.
严格遵守所有生食和熟食分离的程序;
l)
Implement the disinfection/sterilization
procedures
执行消毒/杀菌程序;
m)
Implement temperature and time control to
ensure that all cooking is thoroughly and correctly carried out
落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施;
n)
Weekly checklists for food preparation /
warehouse administrators / cost control / housekeeping / food processing.
食品制备/仓库管理员/成本控制/管事/食品加工的每周检查清单;
o)
Monthly report on food safety training.
p)
食品安全培训月度报告。relationshipMaintain the safety of
food and storage in the hotel according to local regulations and food safety
system standards.
按照当地法规和食品安全体系标准来保持酒店的食品和储存的安全。
q) Improve the hotel quality
management system, and maintain a good working relationship with the local
food supervision institute under whose jurisdiction.
完善酒店质量管理体系，和当地所属的食品监督所保持良好的工作关系
r) Go to the hotel service work
site for supervision and inspection, and organize hotel quality and safety
meetings, and propose handling.
到酒店服务工作现场监督检查，并组织酒店质量安全会议，提出处理。
2. CONDUCT AND INVENTORY 管理和盘点
a)
Conducts inventories in coordination with
personnel of the Finance division, and outlet managers.
配合财务部人员和餐厅经理开展库存盘点。
b)
All item names and code numbers must match
with Finance Department and Costing Department.
所有物品的品名和编码必须与财务部和成本核算部门的记录保持一致。
c)
All items must take by digital image with
detailed specifications, size, material and color, quantity etc.
所有物品须具备数码图片、详细规格、尺寸、材质和颜色、数量等等。
d)
Each outlet must have its own completed
inventory list.
每家餐厅均须具备各自的完整盘存清单。
e)
Inventory list mush up-dated monthly or if
there is a change.
盘存清单须进行月度更新或在有任何变化时进行更新。
f)
Ensure cleanliness of the restaurant.
确保餐厅干净整洁。
g)
Ensure sufficient operation equipment
before the shift.
班前确保充足的运营商设备。
