ID14979 Chief Steward 管事部经理

• 和行政总厨一起编制和管理部门预算。
• 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。
• 持续行的控制和分析以下各方面：
成本
*破损量
*为其它部门提供支持工作的质量
*设施设备的状况和清洁度
*宾客满意
• 和行政总厨一起进行人力规划和管理需求。
• 与员工和酒店其它部门建立并保持积极的工作关系。
• 随时保证厨房卫生达到最高的标准,了解、执行并遵守酒店食品安全系统和国家安全食品处理条例。
• 了解职业卫生及安全政策和程序，建立意识并确保所有程序运作遵循此指导方针来安全进行。
• Works with Executive Chef in the preparation and management of the Department’s budget.
• Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies.
• Controls and analyzes, on an on-going basis, the level of the following:
*Costs
*Breakage
*Quality of support provided to other sections
*Condition and cleanliness of facilities and equipment
*Guest satisfaction
• Works with Executive Chef in manpower planning and management needs.
• Establishes and maintains effective employee and inter-departmental working relationships.
• Ensure the kitchen is maintained and meeting the hygiene standard at all times and safe food handling practices and hotel food safety system are followed.
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same.