食品卫生经理 Hygiene Manager

岗位职责Job Overview:
在酒店的卫生标准和卫生标准的最高级别的全部责任。要确保所有客人和员工提供的食物都是免费的微生物，化学和物理污染，和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。Complete responsibility for the highest level of sanitationand hygiene standards in the hotel.
To ensure all food served 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.
1.要培养，发展的烹饪同事，根据每月的培训计划，卫生报告和任何其他突出显示的微调/地区，将有利于部门的发展。报告意外及疾病的日志簿中，并立即报告任何此类事件每天，清晰，简明的更新，如果需要的话。
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.
To report accidents and sicknessin the log Book and to report any such incidents immediately to on a dailybasis, with clear and concise updates if required
2.进行审查同事的总体性能，并讨论微调/发展的任何领域 - 突出优势领域的同事绩效考核
Conducts colleague performanceappraisals to review colleagues’ general performance and discuss any areas forfine tuning/development – and highlight areas of strength
3.出席会议和简报会，并明确和简洁的传播相关信息，相关团队为了应对变化的行业，公司或酒店部门的功能所决定的。
Attends meetings and briefings andclearly and concisely disseminates relevant information to related teams
To respond to change in thedepartmental function as dictated by the industry, company or hotel.
4.与其他部门的职责领域内的管理的交流，和发展稳固的合作关系。
酒店在任何紧急或安全情况作出适当反应
通知和保留的行政总厨最新的挑战和违规行为，并建议采取的行动。
Interacts with management of otherdepartments within areas of responsibility and develops solid workingrelationships with them.
To respond properly in any hotelemergency or safety situation
To inform and keep the ExecutiveChef up to date on challenges and irregularities and recommends courses ofaction.
5.要最大限度地提高同事的工作效率，激励，士气，始终保持纪律和纪律相关文件后，酒店。要成为一个横向服务大使
To maximize colleagueproductivity, motivation, morale and consistently maintain discipline anddiscipline related documentation following hotel
To be an ambassador of LateralService