食品卫生主管/经理

1. Implement the FSMS, HACCP program.
依照FSMS, HACCP程序工作。
2. Conduct monthly internal food hygiene concerned
inspection in F&B area and report writing.
完成餐饮部每月的食品安全内部审核
3. Accompany the auditor in the external audit.
陪同外部审查员完成审查任务。
4. Investigate of food safety incidents and submit
reports to GM.
调查食品安全事件，提交报告给总经理。
5. Conduct new employee Orientation safety training.
完成对厨房新员工的食品安全知识的培训。
6. Record keeping. Ensure all the temperature records
are filled out correctly.
保存相关文件。确保所有的温度记录表填写正确。
7. Arrange food samples for laboratory tests.
完成食品样本的实验室检验工作。
8. Point out the hygiene-related issues, give the
corrective actions.
提出与食品安全相关的问题，并给出改正意见。
9. Assist the relative outlets in corrective actions.
协助相关部门完成须执行的改正行动。
协助相关部门完成须执行的改正行动。