·        Oversees the preparation ofkitchen equipment for use 管理厨房设备使用前的准备工作。 ·        Manage the receiving andstorage of kitchen goods 负责接收和存储厨房物品的管理工作。 ·        Oversees the cleaning andstorage of kitchen equipment 监督厨房设备的清洁和存放。 ·        Oversee the cleaning of thepremises 监督厨房的清洁工作。 ·        Assist kitchen pass theinspection 协助厨房区域通过相关卫生安全检查。 ·        Oversee the removal of waste 管理废品的清除。 ·        Oversee the handling of kitchenlinen 管理厨房布巾的处理工作。 ·        Maintains a hygienic kitchen 保持厨房的卫生。 ·        Cleans the kitchen andequipment 清洁厨房和设备。 ·        Maintains high levels ofpersonal hygiene for self and enforces hygiene standards for team 保持高度的个人卫生并在小组中执行卫生标准。 ·        Manages all functions of theStewarding operation to achieve the optimum departmental costs 管理管事部的各项职责，使部门成本控制到最低。 ·        Manages all functions of theStewarding operation to achieve the optimum quality level of sanitation 管理管事部的各方面职责，使满意度达到最高水平。 ·        Controls and analyzes, on anon-going basis, the level of the following: 持续行的控制和分析以下各方面： o   Costs and Breakage 成本和破损量 o   Quality of support provided toother sections 为其它部门提供我支持工作的质量 o   Condition and cleanliness offacilities and equipment 设施设备的状况和清洁度 o   Guest satisfaction 宾客满意度 ·        Establishes and maintainseffective employee and inter-departmental working relationships 与员工和酒店其它部门建立并保持积极的工作关系。 ·        Assists the Director of Foodand Beverage and the Executive Chef in developing training plans, developstraining material in accordance with ICHG guidelines and implements trainingplans for the Stewarding employees and other Food and Beverage employees. 协助餐饮总监和行政总厨制定培训方案，按照洲际酒店集团的纲要制定培训材料，为管事部员工和餐饮部其它员工执行培训。 ·        Conducts daily briefings andother meetings as needed to obtain optimal results 必要时主持每体例会和其它会议，获得最佳的效果。 ·        Handles administrative worksand keeps up-dated files on the following Stewarding matters: 处理行政工作，并更新与以下管事部相关事宜的文件。 o   Finance 财务 o   Standards 标准 o   Training 培训 o   Outlets 餐厅 o   Meetings 会议 o   Miscellaneous 其它 ·        Assists the Director of Foodand Beverage and the Executive Chef in settings Stewarding goals and developingstrategies, procedures and policies 协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。 ·        Determines the minimum andmaximum stocks and controls the par-stocks of all material and equipment 确定库存的最多和最少量，控制所有材料和设备的标准存货量。 ·        Liaise with the PurchasingManager and suppliers for any purchase needed for the stewarding operation 联络采购经理和供应商有关管事部运营所需的采购物品。 ·        Conducts inventories incoordination with employees of the accounting division 配合会计部门员工进行盘点库存。 ·        Liaise with employees of theEngineering Division to schedule preventive maintenance and repairs 联系工程部员工安排预防性的维护维修。 ·        Monitors local competitors andcompare their operation with his operation 监测本地竞争对手，与他们的运营进行比较。 ·        Keeps aware of trends, systems,practices and equipment in food and beverage through trade literature, hotelshow and site visits 不断通过贸易宣传品，酒店展和现场参观了解餐饮的趋势，系统，操作和设备。 ·        Works with Executive Chef inmanpower planning and management needs 和行政总厨一起进行人力规划和管理需求。 ·        Works with Executive Chef inthe preparation and management of the Department’s budget 和行政总厨一起编制和管理部门预算。 aCCOUNTABILITY责任范围 Number of employees supervised  管理的员工 Direct    Stewarding Supervisor  直接         管事部主管       Indirect   NA 间接        无 Annual Operating Profit/Payroll Budget   年度经营利润和薪金预算 ·        Department Budget andHeadcounts 部门预算和雇用员工 Key Metrics   主要绩效指标 ·        Department Budget 部门预算 ·        Breakage Cost 破损成本 ·        Employee Satisfaction Survey 员工满意度调查 Decision Making Responsibilities (Decision Rights)  决策职责(决策权) ·        Department Budget 部门预算 ·        Breakage Cost 破损成本 QUALIFICATIONSAND REQUIREMENTS任职要求 RequiredSkills  技能要求 ·        Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company. 完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 ·        Food service permit or validhealth/food handler card as required by local government agency. 食品服务许可或当地政府规定的有效的卫生或健康上岗证。 ·        Problem solving, reasoning,motivating, organizational and training abilities. 具有解决问题，推理，号召，组织和培训能力。 Qualifications  学历 ·        Diploma or VocationalCertificate in Culinary Skills or related field. 具有烹调技能或相关领域的大专学历或职业证书。 Experience  经验 ·        2 years related experienceincluding at least 1 year in supervisory capacity or an equivalent combinationof education and experience. 2年相关经验包括至少1年的管理经验或与此相当的教育和相关工作经验结合的背景。