食品安全卫生经理Hygiene Manager

1.Complete responsibility for the highestlevel of sanitation and hygiene standards in the hotel. To ensure all foodserved to guests and employees are free of microbiological, chemical andphysical contamination, and all work areas conform to minimum requirements setby local health authorities. Training, development and continuous improvementof all related processes.
在酒店的卫生标准和卫生标准的最高级别的全部责任。要确保所有客人和英才提供的食物都是不受微生物，化学和物理污染，所有的工作区符合最低要求由当地卫生行政部门。同时，发展和不断的完善所有相关流程的培训。
2.To train, develop the culinarycolleagues, according to the monthly training plan, hygiene reports and anyother highlighted areas for fine tuning/development that would benefit thedepartment.
根据每月的培训计划、卫生报告和其他有利于部门的重点领域对厨房同事进行培训和发展。
3.To report accidents and sickness in thelog Book and to report any such incidents immediately to on a daily basis, withclear and concise updates if required
在日志中报告事故和疾病，并在每天的基础上立即报告任何此类事件，如有需要，应提供清晰和简明的更新。
4.Conducts colleague performanceappraisals to review colleagues’ general performance and discuss any areas forfine tuning/development – and highlight areas of strength
对同事进行绩效评估，以评估同事的总体表现，并讨论任何可进行调整/发展的领域，并突出优势
5.Attends meetings and briefings andclearly and concisely disseminates relevant information to related teams
参加会议和例会，清晰简洁的向相关团队发布相关信息。
6.Regular tour of the house with Director of Culinary / Chief Steward and DutyEngineer
定期与厨艺总监/总管事/值班工程师检查卫生。
7.Weekly Hygiene Committee to review minutes and outstanding issues
每周卫生委员会回顾会议记录和未解决的问题。