Job Duties (including but not limited to) 主要工作职责(包括但不限于以下内容):
1. Assisting the Director of Culinary Operations in
implementing and managing the hygiene management system (FSMS) and supporting a safe and efficient hotel operation and therefore
contribute to maximizing guest satisfaction consistent with hotel standards.
协助厨房运营总监管理和执行食品安全和卫生管理体系(FSMS),并支持酒店的高效、安全运营,以达到顾客满意度最大化并符合酒店标准。
2. To notify Safety Department and F&B office immediately of hazards,
injuries or equipment damage breakage assistance needed and has ability to
respond properly in any hotel emergency situation.
在发生危险、人员受伤或设备损坏时立即通知安全部门和餐饮部;具备对酒店发生的任何紧急情况作出适当的反应的能力。
3. Understand and strictly adheres to rules and regulations established in
the associates handbook and the hotel's policies concerning fire, hygiene,
health and safety.
理解并且严格遵守酒店规章制度以及员工手册上的所有条款,尤其是有关火警,卫生,健康安全等。
4. Establish good relationship with local FDA and hygiene bureau.
与当地食品药品监督管理局和卫生部门保持良好关系。
5. Tracking & filing of all food & fridge temperatures.
跟踪和归档所有食品和冰箱的温度记录。
6. Analyzing possible contamination points.
分析可能的污染环节。
7. Ensure that all food is handled, prepared, stored and transported in a
satisfactory manner.
确保所有食品的加工、准备、储存和运输都符合标准。
8. Provide in-house training in food safety and hygiene.
进行酒店内部食品安全培训和卫生培训。
Requirements 任职资格:
1. Strong interpersonal skills and attention to detail.
良好的人际交往能力,注重细节
2. Excellent reading, writing and oral proficiency in the Mandarin & English
language.
优秀的中英文书写和口语能力。
Experience 经验要求:
At least has 3 years F&B service or kitchen experience in 5 Star Hotel
at supervisory level, with a minimum of 3 years as Hygiene Manager.
至少有3年以上五星酒店餐饮或者厨房管理工作经验,并有3年食品安全经理的经验。