Chief Steward 管事部经理

Oversees the preparation of kitchen equipment foruse
管理厨房设备使用前的准备工作。
Manage the receiving and storage of kitchen goods
负责接收和存储厨房物品的管理工作。
Oversees the cleaning and storage of kitchenequipment
监督厨房设备的清洁和存放。
Oversee the cleaning of the premises
监督厨房的清洁工作。
Oversee the removal of waste
管理废品的清除。
Oversee the handling of kitchen linen
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 and equipment
清洁厨房和设备。
Maintains high levels of personal hygiene for selfand 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：
Costs
成本
Breakage
破损量
Quality of support provided toother sections
为其它部门提供我支持工作的质量
Condition and cleanliness offacilities and equipment
设施设备的状况和清洁度
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。
Finance
财务
Standards
标准
Training
培训
Outlets
餐厅
Meetings
会议
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,hotel show 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 in manpower planning andmanagement needs
和行政总厨一起进行人力规划和管理需求。
Works with Executive Chef in the preparation andmanagement of the Department’s budget
和行政总厨一起编制和管理部门预算。
Required Skills –
技能要求
Demonstrated ability to interact with customers,employees and third parties that reflects highly on the hotel, the brand andthe 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 valid health/food handlercard 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 Vocational Certificate in CulinarySkills 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 experience including at least 1year in supervisory capacity or an equivalent combination of education andexperience.
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。