食品卫生经理

1. 监督餐务部和厨房部的所有员工，确保他们遵守卫生条例。任何员工违反了卫生条例，应该向行政总厨汇报，之后落实总厨提出的改正建议。
Supervise stewards and kitchen staff and ensures they are following all hygiene standards and practises. Any staff found to be working in an unhygienic manner should be reported to the Executive Chef who will advise action to be taken.
2. 团队协作，主动灵活待客，顾客至上，酒店的大局为重。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
3. 定期检查厨房和各餐厅的卫生，发现问题及时向行政副总厨汇报（由行政副厨决定解决办法）。
Performs regular hygiene inspections in all areas of the Kitchen and food service areas and reports any wrong doings or areas of concern directly to the Executive Chef (It is up to the Executive Chef to take further action on any particular matter which may be of concern)
4. 确保餐饮部食品生产和服务的卫生。
Ensures the hygiene standard of Food and Beverage production and service within the Hotel.
与当地的卫生和健康机构紧密合作并协调与酒店和政府机构的相关事宜。
5. Works closely with the local Hygiene and Health authorities/ agencies and coordinates with all related matters that involve the Hotel and the authorities.
6. 提供卫生管理建议，保持并不断完善酒店餐饮部的卫生标准。
Provides advice to the Management to ensure the environmental hygiene.