管事兼食品卫生经理/副经理

1、Helps manage stocks of crockery and appliances, by informing his/her superior of any
abnormal losses or breakages.
帮助管理库存的瓷器和设备,如有任何非正常损失或损坏及时通知直属上级。
2、Respects recommended doses of cleaning products, thereby helping keep costs under
control.
按照清洁剂推荐使用剂量来使用，以帮助控制成本。
3、Ensures that the workplace remains clean and tidy, and the safety ofconsumable goods by always respecting HACCP regulations.
确保工作场所保持清洁和安全,遵守HACCP法规。
4、To monitor and implement for all F&B Hygiene relatedSOP & P&P.
监督和实施关于所有餐饮部的卫生相关的标准操作程序政策制度。
5、To be fully aware and implements all of local andgovernment hygiene regulations.
清楚了解并实现所有的地方和政府卫生法规。
6、Checks all areas of the kitchen, canteen, storeroom, fridgesare up to the level of sanitation standard.
检查所有厨房区域、人才餐厅、储藏室、冰箱达到卫生标准的水平。
7、 Lead, managed, training, appraise, control and ensurehotel foods, Public Area, environments hygiene.
领导、管理、培训、评估、控制和确保酒店食品、公共区域、环境的卫生。
8、Conduct Hotel Hygiene knowledge training.
开展酒店卫生知识培训。