1. Oversees the preparation of kitchen equipment for use
监督厨房设备的使用准备情况。
2. Oversees the receive and storage of kitchen goods
负责监管厨房货物的验收与贮存。
3. Oversees the cleaning and storage of kitchen equipment
监督厨房设备的清洁和储存情况。
4. Oversee the cleaning of the kitchen
监督厨房的清洁。
5. Oversee the process of discharged food and beverage
监督餐饮厨余处理的程序。
6. Maintaining the entire food safety system within the hotel
负责维护整个酒店的食品卫生安全系统。
7. Organize food safety training to all related associates, also including food suppliers
组织酒店所有相关员工,以及食品供应商,定期对他们进行食品卫生安全培训。
8. Control and follow up all procedures such as purchase, receiving, storage, process etc., and pay attention to the feedback when guests are leaving restaurant.
负责对采购、收货、储存、加工等环节,以及客人离开餐厅后一系列反应的监督与跟踪。
9. Check all monitoring records to all of related department, see if write correctly and archived them as per required and standard
检查并监督相关部门是否按照要求,完成了所有记录的填写,并分类存档。
10. Ensure that appropriate food sampling followed the food safety manual standard, and check it on time.
要求厨房按食品安全手册标准要求的将食品留样,并定时检查。
11. Contact government department or The third party to finish food and utensil microbial testing as the required frequency
定期联系政府部门或第三方食品公司做食品及器皿微生物的检测。
12. Make rapid test for microbe as schedule
定期使用试剂做微生物的快速检测。
13. Check and Report the non-compliance finding on food safety every day, and then provide the follow up action and solution
每天监测及报告不符合标准的食品卫生安全问题,后与相关部门协调解决。
14. Monthly report to hotel Executive Committee, let them know that hygiene issue and progress at present
每月出报告,让酒店管理层知道,目前食品卫生安全存在的问题及进展。
15. Responsible for food safety chairing and meeting within the hotel
负责组织食品卫生安全讲座和会议。
16. Responsible for the development and the maintenance of the food safety noticeboard
负责更新、发展和维护食品安全板报。
17. Responsible for the calibration of all hotel probe thermometers
负责定期校准酒店所有温度计。