岗位职责：
Under the general guidance & supervision of the Executive Chef within the established policies & procedures of Hilton, oversees & directs all aspects of stewarding operation. Directs the efforts and activities in the stewarding section to ensure quality standard of cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained at the all times, leading to guest satisfaction, employee satisfaction and profit for the hotel.
在行政总厨的总指导监督下制定希尔顿的政策和规章，监督指导管事部运营。管事部确保整个厨房区域的设备和用具清洁卫生达到品质标准，从而使客人满意，员工满意，有益于整个酒店。
1. To maintain a high customer service focus by approaching your job with the customers always in mind.
在整个的工作过程中，时刻保持高度的客户服务意识。
2. To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.
保持积极的工作态度, 做好本职工作，并且主动解决问题，能够始终清晰的与客人或同事进行交流。
3. Responsible for guiding the steward supervisors and stewards in the performance of their jobs..
负责在工作中指导管理管事部主管和员工的工作执行力。
4. Responsible for controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils,Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs,Breakage and Loss.
负责工作中控制和分析以下：厨房区域的清洁标准，宴会厨房（后区）、设备和厨房用具、客人和团队的满意度、运营物资，清洁物品，相关的费用控制、破损和丢失。
5. Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
负责按照清洁时间表执行，检查执行结果。
6. Responsible for keeping up to date with new cleaning supplies, equipment, trends and systems in stewarding.
负责随时更换管事部的清洁物品，设备。
7. Responsible for providing functional assistance to the stewards during operations.
负责在运营期间对宴会提供协助。
8. Responsible for the proper handling and maintenance of all equipment in the Kitchen.
负责厨房所有设备的维护。
9. Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
负责所有库房物品的安全。
10. Responsible for the sufficiency of cleaning supplies and equipment.
负责清洁物品和设备的充足。
11. Assigns specific tasks among the stewarding team .
安排细节的工作内容。
12. Maintains and updates the steward Operating manual, chemical charts and cleaning chart for team guidance.
按照管事部的操作手册更新维护化学物品和清洁用品。
13. Prepares and monitors the requisitions of all chemicals and equipment.
按要求准备和领取化学物品和设备。
14. Reports all accidents and incidents.
事故报告。
15. Conducts and prepares monthly operating equipment inventory.
准备每月的盘点。
16. Reports and monitors the Breakage and Loss report for operating equipment.
报告和监督破损丢失。
17. Prepares purchase requisition for operating equipment and cleaning supplies, below the par level.
根据库存量准备清洁物资和运营设备的采购申请。
18. Coordinates with the Executive Chef and F&B Manager in establishing minimum and maximum par stocks of all flatware, glassware, chinaware, utensils and related equipment.
协助总厨和餐饮部经理制定所有用具的最小库存量。
19. Coordinate with Engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment.
协助工程部定期维修厨房所有设备及排风，排水，煎锅，冰箱等。
20. Inspects all stewarding supplies and equipment received is according to the established specification.
根据已建立好的守则检查所有管事部物品和设备。
21.Checks all areas of the kitchen, canteen, store rooms are up to the level of sanitation standard.
检查所有区域包括厨房，员工餐厅，库房等的卫生标准。
22. Checks daily that all kitchen equipment and cleaning equipment are in safe and good working condition..
每天检查所有厨房设备和清洁设备的运转情况是否安全和正常。
23. Coordinates the implementation of cleaning schedule with the Executive Chef in specific areas of the kitchen.
协助总厨关于厨房区域的细节卫生需严格按照清洁表贯彻执行。
24. Conducts weekly sanitation inspections with the Executive chef and F&B Manager.
随同总厨和餐饮部经理对每周的卫生进行检查。
25. Updates & reviews cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times.
更新清洁产品，购买的规格和清洁方法以确保高标准。
26. Gives direction and checks set-up of buffet set in the outlet and banquet functions.
给出指导说明和检查餐厅自助餐台的摆设和宴会功能厅的计划安排。
27. Provides active supervision during the implementation of cleaning schedules.
在执行清洁计划表期间主动的提供指导。
28. Monitors the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower.
检查每天，每星期，每月的宴会情况，餐厅的促销活动以便计划设备的供应情况和人员的安排。
29. Acquires contact from various hotels in the City, to secure additional equipment for big functions and events.
如有大型宴会，联系不同的酒店获得一些辅助设备。
30. Knowledgeable on fire safety and security procedures in relation to stewarding operation.
消防培训和安全细节的知识与管事部的运营密不可分。
31. Knowledgeable of all job description in stewarding section, capable of performing the tasks as required.
了解管事部各级别的工作职责，有能力去分配各项工作任务。
32. Checks and maintains the sanitation level of the garbage room (wet and dry).
检查和维护垃圾房的卫生标准（湿和干）。
33. Coordinates with Finance and security in processing the disposal sale of pigslops.
在处理垃圾的过程中协助财务和安保部门。
34. Coordinates with finance in processing the disposal sale for non-performing assets like unused equipment, chipped glassware, chinaware, etc.,
协助财务处理破损物品或是不再使用的设备。
35. Actively seeking verbal feedback from customers and team member at each service period.
在服务期间积极收集客人及服务人员的反馈。
36. Be available to assist on duty in the Restaurant & Bars during any busy days or special events.
确认当餐厅或酒吧繁忙或有特殊活动的时间能够提供必要的协助。
37. Having detailed knowledge of Departmental Standards
熟悉部门服务标准。
38. Being able to explain the Standards to the team members.
可以清楚的向其他员工解释服务标准。
39. Assessing team member performance against Standards.
能够按照服务标准对 其他员工的表现进行评估。
40. To describe, assign and delegate duties and authority for the operation of the Stewarding Team at all times.
分配，指派，组织授权管事部日常的经营工作。
41. Planning ahead and ensuring adequate resources are available.
预先准备并确保各种经营设施设备的充足。
42. To co-ordinate with Engineering and Housekeeping Departments to ensure maintenance and cleanliness. Ensure follow-up procedures are maintained.
与客房部及工程部通力合作，保证部门设施的完好及清洁。
43. Ensuring the shift is reviewed and handovers and briefings are carried out.
确认每个班次之间做好总结，并与下个班次进行工作交接。
44. To establish good communication with the Kitchen team.
与厨房的员工建立良好的沟通渠道。
45. Getting members of the team to work co-operatively with others.
促使团队中的成员竭诚合作。
46. Keeping the team up-to-date about departmental, hotel and company activities through regular communication meetings & memos. This includes special events and promotions in the restaurant.
随时更新团队成员与酒店其他部门的交流，了解酒店其他部门的活动，包括特殊活动，餐厅促销等等。
47. To assist with selecting, training, coaching and developing people to meet current and future needs of the department and the hotel.
根据酒店现状及发展趋势，选择，培训，发展员工的技能以满足酒店需要。
48. To ensure the health, safety and well being of customers and all team members.
确保客人及员工的健康及安全。
49. Carries out any other reasonable duties and responsibilities as assigned.
完成任何其他合理的职责和被指派的职责。
岗位要求
1. High School Diploma or equivalent.
高中或相等的学历。
2. 2-3 years as Chief Steward in 4/5 Star category Hotel.
在四/五星级酒店两至三年管事部经理经验。
3. Health Certificate.
健康证。
4. PC and basic software knowledge.
计算机基本的软件知识。
5. Knowledge in HACCP.
在食品安全体系方面的知识。
6. Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
7. Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作，保持冷静解决问题。
8. Able to work in an moist, hot and sometimes loud environment.
能够在潮湿，热和不时吵闹的环境中工作。
9. Up to date Sanitation Classes.
更新的卫生课程。
10. Guides and directs the Stewarding Team to perform at the best level in terms of quality, hygiene and profitability.
引领和指导厨房团队达到高质量和高收益率的表现。
