Position Summary职位概述
1.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。
2.Responsible for controlling & an alyzing 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。
3.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。
4.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。
5.Responsible for providing functional assistance to the stewards during operations.
负责在运营期间对宴会提供协助。
6.Responsible for the proper handling and maintenance of all equipment in the Kitchen.
负责厨房所有设备的维护。
7.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。
8.Responsible for the sufficiency of cleaning supplies and equipment.
负责清洁物品和设备的充足。
9.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。
10.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。
11.Conducts and prepares monthly operating equipment inventory.
准备每月的盘点。
12.Reports and monitors the Breakage and Loss report for operating equipment.
报告和监督破损丢失。
13.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。
14.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。
Specific Job Knowledge, Skill and Ability 工作技能技巧要求:
1.Knowledge of team member training and motivation procedures.
员工知识的培训和激励程序。
2.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。
3.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。
4.Up to date Sanitation Classes.
更新的卫生课程。
5.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。
6.Knowledge in HACCP.
在食品安全体系方面的知识。