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Position Summary職位概述 1.Responsible for guiding the? steward supervisors and stewards in the performance of their jobs.. 負(fù)責(zé)在工作中指導(dǎo)管理管事部主管和員工的工作執(zhí)行力。 2.Responsible for controlling & an alyzing on an on-going basis the following: Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils, Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs, Breakage and Loss. 負(fù)責(zé)工作中控制和分析以下：廚房區(qū)域的清潔標(biāo)準(zhǔn)，宴會(huì)廚房（后區(qū)）、設(shè)備和廚房用具、 客人和團(tuán)隊(duì)的滿意度、運(yùn)營(yíng)物資，清潔物品，相關(guān)的費(fèi)用控制、破損和丟失。 3.Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action. 負(fù)責(zé)按照清潔時(shí)間表執(zhí)行，檢查執(zhí)行結(jié)果。 4.Responsible for keeping up to date with new cleaning supplies, equipment, trends and systems in stewarding. 負(fù)責(zé)隨時(shí)更換管事部的清潔物品，設(shè)備。 5.Responsible for providing functional assistance to the stewards during operations. 負(fù)責(zé)在運(yùn)營(yíng)期間對(duì)宴會(huì)提供協(xié)助。 6.Responsible for the proper handling and maintenance of all equipment in the Kitchen. 負(fù)責(zé)廚房所有設(shè)備的維護(hù)。 7.Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment. 負(fù)責(zé)所有庫(kù)房物品的安全。 8.Responsible for the sufficiency of cleaning supplies and equipment. 負(fù)責(zé)清潔物品和設(shè)備的充足。 9.Maintains and updates the steward Operating manual, chemical charts and cleaning chart for team guidance. 按照管事部的操作手冊(cè)更新維護(hù)化學(xué)物品和清潔用品。 10.Prepares and monitors the requisitions of all chemicals and equipment. 按要求準(zhǔn)備和領(lǐng)取化學(xué)物品和設(shè)備。 11.Conducts and prepares monthly operating equipment inventory. 準(zhǔn)備每月的盤(pán)點(diǎn)。 12.Reports and monitors the Breakage and Loss report for operating equipment. 報(bào)告和監(jiān)督破損丟失。 13.Prepares purchase requisition for operating equipment and cleaning supplies, below the par level. 根據(jù)庫(kù)存量準(zhǔn)備清潔物資和運(yùn)營(yíng)設(shè)備的采購(gòu)申請(qǐng)。 14.Checks all areas of the kitchen, canteen, store rooms are up to the level of sanitation standard. 檢查所有區(qū)域包括廚房，員工餐廳，庫(kù)房等的衛(wèi)生標(biāo)準(zhǔn)。 Specific Job Knowledge, Skill and Ability 工作技能技巧要求： 1.Knowledge of team member training and motivation procedures. 員工知識(shí)的培訓(xùn)和激勵(lì)程序。 2.Ability to set priorities and to complete tasks in timely manner. 有能力按照事情的優(yōu)先順序按時(shí)完成任務(wù)。 3.Working well in stress situations, remain calm under pressure and able to desolve problems. 在壓力下很好地完成工作，保持冷靜解決問(wèn)題。 4.Up to date Sanitation Classes. 更新的衛(wèi)生課程。 5.Guides and directs the Stewarding Team to perform at the best level in terms of quality, hygiene and profitability. 引領(lǐng)和指導(dǎo)廚房團(tuán)隊(duì)達(dá)到高質(zhì)量和高收益率的表現(xiàn)。 6.Knowledge in HACCP. 在食品安全體系方面的知識(shí)。