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列表 明细
薪资: 5千-6千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:浙江-宁波 食宿:提供食宿

·Directly responsible for the Sanitation of all Culinary & back of  House operational areas.直接管理厨房的卫生和操作区域.·Maintain China, Glass & Silver inventory, labour & supplies costs within Budgeted guidelines.维持瓷器,银器,分析供应品成本.·Maintain clean and sanitized food preparation areas, to include all production equipment.保持食品准备区域的清洁包括所有设备.·Assist in keeping a proper cleaning & storage of all dishes & serving equipment.协助保持仓库所有器具和设备彻底的清洁.·Assist for the supervision of all trash removal to be disposed in garbage rooms.协助监督把所有废弃物放进垃圾房.·Responsible for maintaining the cleanliness of floor, wall, ceiling and exhaust hood for all food preparation areas, with a proper schedule.负责维持食品操作区域地面,墙壁,天花板和排气孔的清洁,按照时间表严格执行.·Responsible for the weekly cleaning & dish room supplies order.负责每周大扫除和领货单.·Maintain China and silver level accordance with guidelines set by Director of Food & Beverage & Chief Steward.  Participate in quarterly China Inventory.按照酒店的最高标准维持瓷器和银器的清洁,参与每季的盘点.

薪资: 面议 经验:5年以上 企业类型:国际高端酒店/5星级
地区:浙江-宁波 食宿:提供食宿

    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,有益于整间酒店。     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.      The management reserves the right to change / extend this job  description if necessary at any point of time during her / his employment.  如有必要 ,该部门有权更改或补充该职位描述。  50.     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。     

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