1.清洗、消毒所有的餐具、厨具。
2.分类摆放所有的餐具、用具。
3.做好厨房日常卫生及计划卫生。
4.安全清洗、消毒厨房的所有设施设备。
5.随时保持所在区域干净整洁。
6.合理有效的使用各种清洁用品。
7.及时处理餐厨垃圾。
1. Clean and disinfect all tableware and kitchen utensils.
2. Classify all tableware and utensils.
3. Do a good job of kitchen daily hygiene and plan hygiene.
4. Clean and disinfect all facilities and equipment in the kitchen safely.
5. Keep the area clean and tidy at all times.
6. Reasonable and effective use of various cleaning supplies.
7. Dispose of kitchen waste in time.
He/she will work on the floor according to
standards and best practice, ensure that the environment is safe and clean.
He/she will abide with the instructions and laws issued by the Chinese
authorities, HACCP requirement and company’s set standards whichever is higher
in connection to food handling, hygiene and food storage.
按照相关标准程序完成日常工作,确保工作环境的安全与卫生。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品卫生安全要求及酒店相关规定。
The Steward attendant is to
assist the Steward Captain and Supervisor in the efficient operation of
designated kitchen stalls. He/she must at all times ensure that hygiene and
other working standards in all kitchen back areas meet or exceed hotel
standards.
管事员的工作职责是协助管事部领班和主管高效运营指定厨房档口,他/她必须时刻确保各厨房后区的卫生状况及其他工作标准达到或超过酒店标准规定。
工作职责/职位描述
配合管事部内部培训以达成部门目标和标准。
及时参加与本职位相关的培训。
及时汇报并跟进设备用具的维护状况,及时报损及跟进维护和维修。
指导外包员工的日常工作。
职位要求
积极主动,有团队精神。
有较强的有效沟通能力。
思维开放并乐于接受新事物。