岗位职责： 1.负责编制餐饮部所需餐具和用具的年度预算。 2.根据各餐厅餐具的盘点情况，负责于采购部门沟通，提出器具购置计划，保证及时补充餐具用具。 3.检查和管理各点餐具的使用情况，分析造成损耗的原因，提出降低损耗的建议。 4.负责安排管事部员工的工作班次。 5.负责做好餐具用具的保管、发放、回收工作，负责厨房区域的环境卫生。 6.负责对下属员工的考勤考核工作，督导员工做好安全工作。 岗位要求： 1.有较强的责任心,工作认真踏实。 2.熟悉各种餐具用具的牌号、产地、特性及价格，懂得餐具用具的分类和保管方法。 3.熟悉各种洗涤剂和清洁剂的使用方法，熟悉常用的餐具洗涤设备及其操作方法，了解它们的维修保养方法。 4.受过健康和安全控制的基本课程教育。 5.身体健康，精力充沛。 Key Responsibilities: 1. Responsible for the preparation of the annual budget for tableware and utensils required by the catering department.  2. According to the inventory of tableware in each restaurant, be responsible for communicating with the purchasing department, put forward the equipment purchase plan, and ensure timely replenishment of tableware and utensils.  3. Check and manage the use of tableware at each point, analyze the causes of loss, and put forward suggestions for reducing loss. 4. Responsible for arranging the work shifts of the staff of the management department.  5. Responsible for the storage, distribution and recycling of tableware and utensils, and responsible for the environmental sanitation of the kitchen area.  6. Responsible for the attendance and assessment of subordinate employees, and supervise employees to do safety work. Required Skills: 1. Have a strong sense of responsibility, work conscientiously and practically.  2. Familiar with the grades, origin, characteristics and prices of various tableware and utensils, and understand the classification and storage methods of tableware and utensils. 3. Familiar with the use of various detergents and cleaning agents, familiar with the commonly used dishwashing equipment and its operation methods, and understand their maintenance methods.  4. Educated in basic curriculum of health and safety control.  5. Be healthy and energetic.

1. 食品安全培训协调与实施和新员工入职培训讲课 Food Safety Training coordination and implementation and new staff induction training lectures 2. 文档资料管理 Charge the document management 3.食品留样 Take food sample       4.食品卫生安全培训材料有关标志的制作 Making the training materials and labels 5. 检查工作场地及厨房设备的清洁、卫生  Inspect cleanliness of operating and kitchen equipment for banquets 6. 监督检查餐饮部食品安全标准执行情况，并定期发布检查报告 Supervise the implementation of food safety standards in the catering department and regularly issue inspection reports 7. 在餐饮部人员紧缺时帮忙 Help the F&B operation when staff short

1.负责准备管事部所有工作计划 2.起草所有的清洁设备及去污品的采购单，并提交行政总厨 3.尽量减少破损，并且负责配合审计员完成正确损耗记录 4.配合工程部，负责所有的洗碗机的保养工作，并且周期性的检查所有设备的运转情况 5.负责宴会和特殊自助餐台的准备工作 6.负责清理餐饮部所有的垃圾，并且要和清运商保持好联系 7.保持工作场地及厨房设备的清洁、卫生 1.Prepare work schedules for all stewards in all work areas 2.Initiate and submit to Ex Chef all purchase requests for cleaning equipment and detergent for all stewarding 3.Minimize breakage, responsible for correct documentation of losses in operation equipment in conjunction with the controller 4.Responsible for the maintenance all dish washing machines, take regular inspection to ensure all equipment is in good working condition, interfaces with Engineering Dept on a daily basis and ensures the maintenance of all kitchen equipment 5.Set up for Banquet functions and special buffet layouts in the restaurant 6.Responsible for the coordination of all garbage removal from all areas of FB and keep good contact with contractor 7.Maintain cleanliness of operating and kitchen equipment for banquets

【职位描述】 A Hygiene Manager supervises and manages The HFSMS (Hilton Food Safety Management System) for the entire F&B culinary operation in the company. A Hygiene Manager directs, coaches and trains team members to enhance the team’s skills. He or she works with the Production, Housekeeping and Engineering teams on a daily basis to ensure HACCP and HFSMS standards are adhered to and Food Safety production remains consistent. What will I be doing? As the Hygiene Manager, you will be responsible for performing the following tasks to the highest standards: -Responsible for the Entire HACCP & HFSMS program. -Attend meetings and trainings as directed by the Director of Operations. -Responsible for the daily F&B audit, action plans and reports. -Train all culinary and F&B team members. -Maintain good communication with internal, external guests and team members. -Supervise daily and point out malpractices, recording it in a logbook for further action. -Knowledgeable of fire control and safety procedures. -Check and ensure that garbage room hygiene is up to standard and method of garbage classification is approved. -Maintain contact with customers, suppliers, government, competitors and the other league members. -Motivate all culinary members, building strong teamwork. -Organize and assist the Finance team with the monthly inventory. -Mentor all Kitchen, Food & Beverage team members in ensuring food safety standards. -Act as a liaison with other departments and external agencies including high-level public and private contacts. -Schedule, conduct and follow up on HACCP and HFSMS meetings. -Attend designated meetings and deal with a diverse group of important external callers and visitors. -Possess a high level of interpersonal skills to handle sensitive and confidential situations. -Able to interact and communicate with individuals at all levels of public and private entities. -Drive the Continuous Improvement Programme with an established and dedicated team that has assisted in the company achieving HFSMS and focusing on HACCP accreditation. -Communicate with the Executive Chef and Executive Sous Chef on all aspects of the HFSMS & HACCP, to ensure proper co-ordination of instructions and directives. -Streamline all training requirements with HFSMS and HACCP team members and ensure they are adhered to. -Supervise hygiene procedures, monitor logbooks, hot and cold service holding units to ensure proper food turnover and cleanliness. -Implement corrective actions when food does not comply with HACCP standards. -Emphasize on the importance of our FIFO (First in, first out) and date labelling systems. -Maintain a good working relationship with other departments and employees to ensure full co-operation and commitment from all. -Perform other duties related to operations in order to maintain the food safety management system of the hotel. -Carry out any other reasonable duties and responsibilities as assigned. 职位陈述(如有) 此职务的职责是监督和管理餐饮、厨房乃至整个酒店运营过程，确保符合希尔顿食品安全管理体系的要求。同时，还需要向团队提供方向指引、培训等，确保各生产部门、客房、工程团队每日执行希尔顿食品安全系统标准。 我的具体职责是什么? 职位概述(要点) 作为食品安全经理，您将应以最高标准完成以下任务: - 负责整个酒店的食品安全管理体系。 -· 出席必要的会议并且按照营运总监的指示进行培训。 -· 负责餐饮部每天的审计和行动方案和报告。 -· 负责培训厨房和餐饮的所有员工。 -· 与内外客人和团队成员保持良好的沟通。 -· 每天进行联系，报告记录在日志本上以便做进一步的改正和培训。 -· 需要掌握火灾控制和安全方面的知识。 -· 按照标准检查和维持垃圾房的卫生。 -· 审阅垃圾分类方法。 -· 与客人、供应商、政府、竞争者和其他团员保持联系。 -· 鼓励所有的厨房成员，使团队工作变得强大。 -· 与财务一起组织和协调每月的存货。 -· 指导所有厨房和餐饮团队成员的食品安全标准。 【任职要求】 What are we looking for? A Hygiene Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -At least 6 years of working experience in the Industrial Hygiene field. -Certified Safety Professional (CSP). -Good command in English, both verbal and written to meet business needs. -Proficient in Microsoft Word and Excel. -Good team player. -Capable of accomplishing assignments. -Able to operate all cleaning equipment. 我们寻找什么样的人才? 希尔顿食品安全经理职位始终要以宾客的利益为重并与其他团队成员密切合作。若要成功地应聘这一职位，您的态度、行为、技能和价值观应符合下列标准: -· 很好的英文掌握能力(口语和书写)。 -· 必须精通大多数的电脑程序，比如微软办公软件、文档和表格。 -· 良好的适应能力，与同事和睦相处。 -· 能够完成分配的任务。 -· 能够操作所有的清洁设备。 -· 在劳动卫生领域工作最少6年。 - 持有职业安全证书。