岗位职责
Responsibility
1.在行政总厨的总指导监督下制定酒店的政策和规章,监督指导管事部运营。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,有益于整间酒店。
Under the general guidance & supervision of the Executive Chef within the established policies & procedures of Boyue, 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.
2.按要求准备和领取化学物品和设备。
Prepares and monitors the requisitions of all chemicals and equipment.
3.根据库存量准备清洁物资和运营设备的采购申请。
Prepares purchase requisition for operating equipment and cleaning supplies, below the par level.
4.检查所有区域包括厨房,员工餐厅,库房等的卫生标准。
Checks all areas of the kitchen, canteen, store rooms are up to the level of sanitation standard.
5.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。
Knowledgeable of all job description in stewarding section, capable of performing the tasks as required.
6.管理及控制营运物品在规定的破损和丢失范围内,每个月进行至少一次盘点。
Control and manage OE to be within targeted loss and breakage boundaries and conduct inventory checks at least once a month.
岗位要求
Position Requirements
1.两至三年四/五星级酒店管事部经理经验,具有厨房食品安全卫生检查工作经验,持有行业卫生资格证书或食品安全证书者优先。
2-3 years as Chief Steward in 4/5 Star category Hotel,Having experience in kitchen food safety and hygiene inspection, holding an industry hygiene qualification certificate or video safety certificate is preferred.
2.具有解决问题、组织和培训能力。
Problem solving, reasoning, motivating, organizational and training abilities.