Stewarding Manager 管事经理

1.Oversees the preparationof kitchen equipment for use;
管理厨房设备使用前的准备工作；
2.Manage the receiving andstorage of kitchen goods;
负责接收和存储厨房物品的管理工作；
3.Oversees the cleaningand storage of kitchen equipment;
监督厨房设备的清洁和存放；
4.Oversee the cleaning ofthe premises;
监督厨房的清洁工作；
5.Oversee the removal ofwaste;
管理废品的清除；
6.Maintains a hygienickitchen;
保持厨房的卫生；
7.Cleans the kitchen andequipment;
清洁厨房和设备；
8.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；
9.Implements and followHACCP system and implement correct Hygiene and Safety Standards especially inHazardous and first risk in Stewarding and Kitchen.
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是 管事部和厨房区域；
10.Manages all functions ofthe Stewarding 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；
11.Manages all functions ofthe Stewarding 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；