§ Preparework schedules for all stewards in all work areas.
负责准备管事部所有工作计划。
§ Interviewpotential candidates select and proposed for Ex Chef approval.
面试人员后，挑选合适人员让厨师长申请批准。
§ Conductwith Accounting Dept quarterly physical inventory.
每三个月，配合财务部共同统计库存。
§ Initiateand submit to Ex Chef all purchase requests for cleaning equipment anddetergent for all stewarding.
起草所有的清洁设备及去污品的采购单，并提交行政总厨。
§ Minimizebreakage, responsible for correct documentation of losses in operationequipment in conjunction with the controller.
尽量减少破损，并且负责配合审计员完成正确损耗记录。
§ Responsiblefor the maintenance all dish washing machines, take regular inspection toensure all equipment is in good working condition, interfaces with EngineeringDept on a daily basis and ensures the maintenance of all kitchen equipment.
配合工程部，负责所有的洗碗机的保养工作，并且周期性的检查所有设备的运转情况。
§ Responsible for maintenance of grease trap and drain related toF&B department.
负责餐饮部门相关隔油池以及下水道的维护工作.
§ Organize F&B stewarding storage area, maintain storage area andequipment in
Good condition.
管理组织好餐饮管事部的仓库区域,确保仓库及设备良好.
§ Enforcesanitary procedures that have been established by the management.
加强卫生管理制度。
§ Liaisewith the Chef regarding Buffet set up /Cleaning.
经常向厨师长汇报有关布菲台的准备及卫生情况。
§ Setup for Banquet functions and special buffet layouts in the restaurant.
负责宴会和特殊自助餐台的准备工作。
§ Responsiblefor the coordination of all garbage removal from all areas of FB and keep goodcontact with contractor.
负责清理餐饮部所有的垃圾，并且要和清运商保持好联系。
§ Maintaincleanliness of operating and kitchen equipment for banquets.
保持工作场地及厨房设备的清洁、卫生。
§ Meetchemical suppliers, work closely with the chemicals company that provide theHotel with detergents and cleaning chemicals to ensure hotel specifications arefollowed and training form chemicals suppliers to the stewards are conducted ona regular bases.
会见化学用品供应商，并且与厂家保持紧密的联系，以保证所提供的化学用品达到饭店的要求。同时请供货商周期性的培训管事工有关化学品的知识。
§ Hire, develop and retainquality dishwasher.
招聘，发展维持有能力的洗碗工
§ Appraise the performancesubordinate staff and use effective coaching and counseling for positive improvement.
表扬鼓励行为优秀的下属员工，并有效的指导积极的改进
§ Conduct annual performanceappraisals for subordinate Staff
为下属员工做年度评估
§ Support subordinate staffwith an effective training program to make them aware of the expectations andresponsibilities that their positions entail.
为下属员工的培训项目提供有效的支持，使之达到其职位的期望和相应
§ Establishand maintain effective employee relations in his section.
建立并保持部门内良好的人事关系。
§ Developformal training plans and conducts on-the-job training sessions for kitchenemployees.
制定正式的培训计划，并且参加员工的在职培训。
§ Conductunder the guidance of the Executive Chef, such functions as interviewing,hiring, employee orientation, performance appraisal, counseling anddisciplinary action if necessary to ensure appropriate standards.
在总厨的指导下，对人员进行面视、聘用、熟悉环境、表扬、劝告及警告等方面的工作。
§ Reportdirectly to Executive Chef.
直接向行政总厨汇报工作。
§ Coordinatefunctions and activities with other F/B Departments.
与其它餐饮部门协调好关系，办好各种活动。
§ Maintaininterdepartmental working relationships.
保持与各部门的工作关系。
