食品卫生专员 Hygiene Officer

Complete responsibility for the highest level of sanitation and hygiene standards in the hotel.
To ensure all food served to guests and employees are free of microbiological, chemical and
physical contamination, and all work areas conform to minimum requirements set by local
health authorities.
全面负责酒店内高水平的卫生设施和卫生标准。确保所有服务客人的食品没有生物的、化学的和
物理的污染， 并确保所有工作区域达到当地健康权威的最低标准。
Access to the kitchen is limited as far as possible to kitchen employees.
出入口应尽量远离厨房及厨房员工。
Areas used to prepare raw food are separated from cooked food.
生食品加工区域必须与熟食分开。
Waste containers are covered, kept clean and emptied regularly.
垃圾箱必须盖严，并保持其清洁剂有规律的清除。
Floor, ceiling, drainage, chiller, dishwashing machine and kitchen equipment must be kept in
good working conditions.
必须确保地面、屋顶、排水道、冻库、洗碗机和厨房设施的良好工作状态。
No wooden surface in the kitchen.
没有木制表面的物品出现在厨房。
No trace of pests or pets in the kitchen.
确保在厨房内没有有害物或宠物的痕迹。
Organised system of pest control prevention.
预防及管理害虫控制系统。
To maintain staff washrooms in good hygiene condition.
确保员工洗手间的卫生环境。
Effective cleaning schedule in all areas.
有效的清洁时间表。
Specification / quality / delivery records for perishable food items.
容易腐烂食物要有明确的说明书/品质/交付记录。
Items to be removed from delivery packaging and transferred in washable containers.
所有需要运输或打包的食物必须使用可洗的容器。
Assists the Executive Chef in developing and maintaining up-dated operations manuals for all
Food Production and Stewarding sections.
协助行政总厨为食品部和管事部发展和维持更新运作标准。
Assists the Executive Chef in planning and organizing successful Food and Beverage.
activities. 协助行政总厨计划和组织成功的餐饮活动。
Conducts daily briefings and other meetings as needed to obtain optimal results.
为得到最佳的结果执行每日简报和其他会议。