To monitor and implement for all F&B Hygiene related SOP & P&P
监督和实施关于所有餐饮部的卫生相关的标准操作程序政策制度。
Prepare and monitors the requisition, storing of all chemicals and equipment.
准备和监视征用,存储的化学品和设备。
Attends all scheduled meetings and training sessions required for the position.
参加所有预约的会议和职位要求的培训会议。
Reports all accidents and issues within his department to executive chef.
报告他部门所有的事故和问题给行政总厨。
Monitors daily all aspects of F&B related Hygiene in line with FSMS/HACCP and department standards.
监控日常餐饮相关卫生的各个方面符合危害分析和关键环节控制点程序和部门标准。
Coordinate with engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment as well as all records.
配合工程部做好对排气,排水、燃烧器、煎锅、冰箱、冰柜等主要设备预防性维修系统以及所有记录。
Communicates effectively with superior, staff, other F&B department heads & other department heads.
有效地与主管、员工、其他餐饮部门领导与其他部门领导沟通。
Responsible for controlling & analysing an on-going basis the following :
负责在持续发展的基础上控制和分析,以下内容：
Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils.
厨房区域，宴会房间(房子的后面)，设备和器具的清洁标准
All Kitchen & F&B Daily and weekly Hygiene related records.
所有厨房及餐饮每天和每周的卫生相关记录。
The filing and record keeping of all Hygiene related documents.
所有卫生相关文档的归档和记录。
Through walk through of all F&B Areas and weekly reports
巡视所有餐饮区域和每周报告
Coordinate with all FSMS/HACCP related departments and monitor weekly all records and documentation.
配合所有危害分析和关键环节控制点程序相关部门和监控每周所有记录和文档。
Conduct documented Supplier Hygiene Audits Together with Purchasing.
与采购部一起对供应商进行卫生审核。
Liaises and conducts quarterly F&B / Hotel, food and water sample testing with third party hotel designated laboratory.
负责在指定的实验室与第三方酒店进行季度性餐饮/酒店,食物和水样品测试。
Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
负责如期实施详细的清洁计划，监控每个操作的结果。
To be fully aware and implements all of local and government hygiene regulations.
清楚了解并实现所有的地方和政府卫生法规。
Responsible for providing functional assistance to the stewards during operation.
负责在管理员操作过程提供功能帮助
Inspects all stewarding supplies and equipment received is according to the established specification.
根据建立的规范，检查所有接收的管事用品和设备。
Checks all areas of the kitchen, canteen, storeroom, fridges are up to the level of sanitation standard.
检查所有厨房区域、员工餐厅、储藏室、冰箱达到卫生标准的水平。
Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition.
每日检查所有厨房设备和清洗设备是安全、良好的工作状态。
Conducts weekly sanitation inspections with the Executive chef and F&B Manager.
每周和行政总厨与餐饮部经理进行一次卫生检查。
Updates & reviews cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times in line with the FSMS/HACCP and department regulations.
更新和审核清洁产品、采购规格和清洗方法，确保在任何时候符合危害分析和关键环节控制点程序和部门规定，做到最高标准。
Checks and audits regularly the process of "Sorting" garbage.
定期检查和审核垃圾“分类”的过程。
