• 岗位晋升
• 技能培训
• 职业规划
• 五险一金
• 带薪年假
• 包吃包住
• 年终奖金
• 节日礼物
• 员工生日礼物

1. Personal Hygiene 个人卫生
 
Implement:
实施：
·         Critical Control Points System
·         Control system procedures
·         Evaluation of corrective actions
·         Staff medical records updating system
·         关键点控制系统
·         控制系统程序
·         纠正措施的评估
·         员工医疗记录更新系统
 
Ensure:
确保：
·         Hand wash basins are available near each work area
·         Staff wash their hands thoroughly and as often as necessary
·         Staff report all illnesses and do visit the doctor
·         Excessive jewellery are not to be worn in the kitchen
·         Uniform to be changed at least on a daily basis
·         All infections on the hands of the employees are covered
·         Hair should always be clean and tidy and chefs to wear headgear
·         Smoking is prohibited in the kitchen
·         To keep changing rooms in clean and tidy condition
·         To carry out training in hygiene food preparation practices
·         每个工作区域附近都配备洗手盆
·         员工视必要性经常彻底清洗双手
·         员工报告所有疾病并的确去看医生
·         厨房员工不佩戴过多首饰
·         制服至少每天更换一次
·         员工手部的所有感染均应包扎
·         头发应始终保持干净整洁，厨师应佩戴帽子
·         厨房中禁止吸烟
·         保持更衣室干净和整洁
·         进行食品制备卫生规范的培训
 
Report to:
汇报关系：
·          Human Resources Director and Division
·         Heads for all matters related to the staff hygiene
·         向人力资源总监和部门汇报
·         向所有与员工卫生相关事务的负责人汇报
2. Premises 场地
 
Implement:
实施：
·         Critical control points
·         F&B and Engineering preventive maintenance list
·         Action plan rectification
·         All the locations related guest & colleagues’ hygiene safety, instead of food related location.
·         关键控制点
·         餐饮和工程部维修保养清单
·         行动计划整改
·         任何与客人和员工卫生安全相关的区域，而不仅仅局限于食品相关区域。
 
Ensure:
确保：
·         As per the IHG FSMS booklet
·         The related guest & colleague areas’ hygiene could meet the standard.
·         参照IHG食品安全管理系统手册
·         相关客人与员工区域的卫生安全达到标准。
 
 
Report to:
汇报关系：
·         Director of Engineering for all matters related to maintenance of equipment
·         Executive Chef for all matters related to kitchen bad practices
·         Chief Steward for all matters related to kitchen cleanliness
·         与设备维修保养相关的所有事务，向工程总监汇报
·         与厨房违规行为相关的所有事务，向行政总厨汇报
·         与厨房清洁相关的所有事务，向总管事汇报
 
3. Delivery and Storage 交货与货物存放
 
Implement:
实施：
·         Tracking system for control of supplier operating licenses
·         Daily checklist by shift for chiller temperature control
·         Control of dry store food rotation
·         控制供应商操作许可证的跟踪系统
·         冷库温度控制的每日轮班检查表
·         干货存储周转的控制
 
Ensure:
确保：
·         Specification / quality / delivery records for perishable food items
·         Items to be removed from delivery packaging and transferred in washable containers
·         Sufficient and well maintained refrigeration equipment functioning at correct temperatures
·         Daily spot check on storage conditions and holding temperatures
·         Food stock rotation practices are adhered to
·         易腐食品的规格/质量/交货记录
·         除去物品的交货包装，转移到可清洗的容器中
·         充足和妥善保养的冷冻设备，以正确的温度运作
·         每日抽查储存条件和保持的温度
·         遵守食品存货周转规范
 
Report to:
汇报关系：
·         Purchasing Manager for all matters related to suppliers storage and receiving
·         Executive Chef for all matters related to quality of food items received
·         Director of Engineering for all matters related to refrigeration system
·         与供应商存储和收货相关的所有事务，向采购经理汇报
·         与收到食品的质量相关的所有事务，向行政总厨汇报
与制冷系统相关的所有事务，向工程总监汇报
4. Preparation and storage 食品的制备和储藏
 
Implement:
实施：
·         Cooking control points
·         Storage control points
·         Serving control points
·         烹饪控制点
·         储藏控制点
·         供应控制点
 
Ensure:
确保：
·         Segregation of all raw and cooked food procedures are strictly observed
·         To carry out sanitizing / disinfection procedures
·         Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
·         To ensure rapid chilling after cooking
·         Appropriate holding for at hot temperatures until serving
·         Food not consumed must be disposed of immediately
·         严格遵守所有生食和熟食分离的程序
·         执行消毒/杀菌程序
·         落实温度和时间控制，确保所有烹饪均得到彻底、正确的实施
·         确保烹饪后的迅速冷却
·         在供应前适当的高温保温
·         残余食物必须被立即处理
 
Report to:
汇报关系：
·         Executive Chef for all matters related to food preparation
·         Chief Steward for all matters related to cleanliness and sanitation of equipment and utensils
·         与食品制备相关的所有事务，向行政总厨汇报
·         与设备和器具的清洁和卫生相关的所有事务，向总管事汇报
 
5. Cleaning 清洁
 
Implement:
实施：
·         Regular tour of the house with Executive Chef / Chief Steward and Duty Engineer
·         Monthly Hygiene Committee to review minutes and outstanding issues
·         Dishwashing control points
·         Has to attend any hygiene inspections with local authorities who come to inspect hotel
·         必须与前来检查酒店的地方当局进行任何卫生检查
·         与行政总厨/总管事和值班工程师定期巡视酒店
·         每月一次卫生委员会回顾会议记录和未解决的问题
·         洗碗控制点
 
Ensure:
确保：
·         Sanitation / Disinfection of all critical surfaces and utensils
·         Correct concentration for chemical products
·         Application of correct chemical for correct use
·         Items protected from contamination after disinfection
·         Suitable methods are used to make sure that cleaning is effective
·         To check the temperature of wash and rinse
·         All equipment used for cleaning are to be hygienically stored
·         Cleaning products are to be safely stored away from food
·         Cleaning products must be properly labeled and identified
·         所有关键的表面和器具的消毒/杀菌
·         化学品的正确浓度
·         正确使用正确的化学品
·         物品杀菌后避免污染
·         使用适当的方法确保清洁有效
·         检查清洗和冲洗的温度
·         所有用于清洁的设备应卫生地存放
·         清洗产品应远离食品安全存放
·         清洗产品必须有正确的标签能被适当识别
 
Report to:
汇报关系：
·         Chief Steward for all matters related to cleanliness of the food production
·         Chemical Supplier for all matters related to chemical handling
·         与食品加工的清洁有关的所有事务，向总管事汇报
·         与化学品处理有关的所有事务，向化学品供应商汇报
 
 
6. Training 培训
 
Implement:
实施：
·         Involvement in Food Safety training for food handlers
·         Evaluation of efficiency of training from chemical supplier
·         New associates’ basic hygiene training
·         参与食品加工人员的食品安全培训
·         评估化学品供应商所提供培训的效果
·         新员工入职基础卫生培训
 
Ensure:
确保：
·         Participation of all staff to the Food Safety training
·         Full respect of Food Handling best practices
·         All associates understand the basic knowledge of hygiene
·         所有员工参加食品安全培训
·         全面遵守食品加工的最佳实践
·         所有员工了解基础卫生安全知识
 
Report to:
汇报关系：
·         Training Manager for all matters related to the content of the training
·         Executive Chef for all matters related to non-participation of food production staff
·         Chief Steward for all matters related to Chemical Supplier training
·         与培训内容有关的所有事务，向培训经理汇报
·         与不参加培训的食品加工员工有关的所有事务，向行政总厨汇报
·         与化学品供应商培训有关的所有事务，向总管事汇报
 
7. Document and Control 文档和控制
 
Implement:
实施：
·         Weekly checklist for Food Preparation / Storekeeper / Cost Control / Stewarding / Food Production
·         Monthly Food Safety Training report
·         Monthly Food Lab Test report
·         Chemical Supplier Group Audit report
·         食品制备/仓库管理员/成本控制/管事/食品加工的每周检查清单
·         食品安全培训月度报告
·         食品实验室检测月度报告
·         化学品供应商集团审计报告
 
Ensure:
确保：
·         Top management is fully aware of high risk areas for food-borne illnesses
·         Recommendation for future improvement
·         High confidentiality from internal results
·         Full integrity in carrying the Audits
·         最高管理层充分意识到可能引发食源性疾病的高风险领域
·         今后改进的建议
·         内部结果的高度机密性
·         实施审计过程中的充分诚信
 
Report to:
汇报关系：
·         Monthly, summary of Food Safety Management Program Checklist to / GM/ RM / DOFB / Executive Chef)
·         Monthly, Minute of the Food Hygiene Committee Meeting to Resident Manager (copy RM / DFB / Executive Chef / DOE / DOHR/ Director of Finance
·         每月将食品安全管理计划检查清单总结报告给总经理/驻店经理/餐饮总监/行政总厨
·         每月将食品卫生委员会会议记录报告给驻店经理（抄送驻店经理/餐饮总监/行政总总厨/工程总监/人力资源总监/财务总监）

InterContinental Guangzhou Exhibition Center is InterContinental’s first hotel in Guangzhou, adjacent to the landmark China Import and Export Fair Complex and faces the beautiful Pearl River. It is a top business hotel, featuring pillarless grand ballrooms with a 180-degree view over the river. It has a great number of multi-function rooms, with 350 spacious, elegantly-furnished guestrooms and suites, restaurants, bars, a Spa and Fitness Center. Inspired by the China Maritime Silk Road, the hotel\'s interior design provides insight into the local culture and history and makes the hotel an important part of its guests\' global travel experience.   广州保利洲际酒店坐拥得天独厚的地理优势，毗连中国进出口商品交易会展馆，黄埔古港、琶洲塔和琶醍等景点约10分钟车程。酒店距离广州白云国际机场约45分钟车程，宾客可乘地铁或有轨电车往返珠江新城和广州塔。 酒店的室内设计以中国海上丝绸之路为灵感，设计细节巧妙融合，优雅地呈现历史古港口风貌和羊城风土人情。 酒店拥有350间宽敞的江景或城景客房，4间餐厅和酒吧，其中包括出品上等牛排的恰餐厅、地道粤菜的御公馆中餐厅以及顶楼景观餐厅和酒吧。 酒店设有洲际水疗、健身中心、室内恒温泳池以及可览珠江风景的户外池畔平台。同时拥有多个活动面积不等的会议场地，无柱水晶宴会厅面积达1,800平方米，并配有高科技的全息投影设备，180度透明玻璃景观宴会长廊可览珠江美景。