Assistant Stewarding Manager 管事部副经理

【岗位职责】
•Conduct frequent and thorough inspections on cleanliness and food safety together with the Head Chef and Restaurant Manager and report back to the Head Chef.
与总厨师长和餐厅经理一起，按清洁和食品安全的标准进行频繁和彻底的检查，并向总厨师长报告。
•Have a full working knowledge of all hygiene and occupational health & safety regulations and ensure full compliance with food and hygiene regulations, licensing conditions and codes of practice relating to food businesses.
充分了解所有食品卫生和职业健康与安全法规，并确保完全符合食品卫生法规、许可条件和与食品业务有关的行为守则。
•Work on food safety and HACCP (or local equivalent) requirements.
按照食品安全和食品安全管理体系（或当地法规）要求工作。
•Play an active role in the implementation of HACCP (or local equivalent) and to comply and follow at all times the HACCP processes put into place.
在执行食品安全管理体系（或当地法规）方面发挥积极作用，并遵守并遵循食品安全管理体系流程实施。
•Act as a focal point of contact with the Beijing Food and Drug Administration (BFDA).
担任与北京市食品药品监督管理局联络的联络人。
•Conduct daily kitchen inspections on the personal, environmental and food hygiene conditions and provides a corrective action plan and keeps records on the findings.
对个人、环境和食品卫生状况进行日常厨房检查，并提供纠正措施计划并记录调查结果。
•Utilise technology available in the hotel and department to optimise productivity, improve service delivery and facilitate internal communication.
利用酒店和部门提供的技术来优化生产力，改进服务提供并促进内部沟通。
•Support the Head Chef and Restaurant Managers in establishing cleaning schedules to ensure all areas both FOH & BOH are in optimal condition.
支持总厨师长和餐厅副经理制定清洁计划，以确保对客区和后区的所有区域都处于优质状态。
•Ensure that garbage is disposed to the standards agreed and that recycling requirements are strictly adhered to.
确保垃圾符合规定的标准，并严格遵守回收要求。
•Ensure the condition, sanitation and appearance of all china, glass, silver, service ware and equipment is according to the standards set.
确保所有瓷器、玻璃器皿、银器、服务器具和设备的状况、卫生和外观均符合标准。
•Ensure that each outlet is supplied with clean and dry operating equipment based on expected business levels.
根据预期的业务水平，确保每个餐厅都提供干净、干燥的运营设备。
•Ensure that the food production areas are supplied with clean and dry kitchen utensils.
确保食品制作区域配有干净、干燥的厨房用具。
•Assist in the regular inventory check for all operating equipment; glassware; plate ware; flat ware; chinaware; kitchen small ware and stewarding heavy cleaning equipment.
协助对所有运营设备进行定期库存检查；玻璃器皿、金属器皿、碗碟、餐具、厨房小件用品和管事部重型清洁设备。
•Set together with the Head Chef to determine par stock levels for all operating equipment, supplies, inventoried items, and ensure that the outlet is adequately equipped.
与总厨师长一起确定所有运营设备、耗材、库存物品的标准库存水平，并确保餐厅设备齐全。
•Ensure that breakages are administrated in order to provide constant feedback to the operation as a tool to reduce breakages and losses. Provide on-going training to the Stewarding Staff how to handle the equipment, chemicals and cost of the individual highly priced OS&E items.
确保破损的管理，以便为运营提供不间断的反馈，作为减少破损和损失的一种方法。为管事部员工提供持续的培训，例如如何处理各种高价位运营系统、设备、化学品和成本。
•Ensure that back-of-house cleaning schedules and garbage runs are strictly adhered to and areas are cleaned according to the established standards.
确保后区的清洁计划和垃圾运输是严格遵守标准的，并按照既定标准对区域进行清洁。
•Submit to Head Chef the following: Monthly Outlet Report, Monthly Breakage and Loss Report, Chemical Consumption Report, Trainer's Report.
向总厨师长提交以下内容：月度餐厅报告、月度损失报告、化学品消耗报告、培训员报告。
【岗位要求】
•More than 2 years of working experience in the same position.
2年以上同岗位工作经验。
•Be familiar with the characteristics of various tableware and utensils, understand the classification and storage methods of tableware, and assist in the annual budget.
熟悉各种餐具用具的特性，懂得餐具的分类和保管方法，协助年度预算。
•Have cost awareness, be able to assist in controlling the cost of daily necessities and tableware, analyze the reasons for loss, and propose suggestions to reduce loss.
具备成本意识，能够协助控制日常用品及餐具成本，分析损耗原因，提出降低损耗的建议。
•Good communication and coordination skills as well as team management ability.
良好的沟通协调和团队管理能力。
•Convey a high level of understanding of the importance of attention to details. Ability to work independentlyand as a team.
重视细节，具有独立和团队工作的能力。