• 五险一金
• 管理规范
• 带薪年假
• 帅哥多
• 美女多
• 工作日两餐
• 个人发展计划
• 晋升靠实力
• 活力团队精神
• 人性化管理

主要职责MAIN RESPONSIBILITIES
确保所有食物的质量能最大限度地达到公司的标准
Ensures the quality and cleanliness of all food displays to the minimum standards of the Company
确保员工间危害分析和关键点控制点顺利有效的沟通
Responsible for ensuring smooth and effective HACCP communication among the staff
紧密配合管事部经理监督所有清洁是按时刻表正确地完成的。
Liases and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule
定期对前方运作部和后勤部所有设备进行巡回检查以确保其按照标准有序运行。
Conducts regular tour of the front and back of the house to check that all equipment are in working order and standards are adhered to
确保厨房所有人都遵循公司的仪容仪表标准。
Ensures that all kitchen personnel follow the company’s grooming standards
对卫生采购单和要求进行合适和足够的控制
Maintains proper and adequate controls over hygiene purchase orders and requisitions
每月监督库存食物的需要量和运转慢的食物。
Monitors on monthly food inventory turnover and slow moving items
确保有效处理采购、接收所有存货并按照酒店的规格处理采购的食物。
Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification
每月进行供应商市场调查
Conduct monthly market suppliers survey
检查仓库和冰消所有的库存，负责设立适合的库存并循环使用剩余物。时刻遵循“先进先出”的原则
To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers. To practice “FIFO” system at all times
任何建议/机构的措施，要控制在偏差±5%以内
Recommends / institutes measures for control for any deviation of plus or minus 5%
审核来年新设备的要求计划初步的预算，以确保最高的质量和生产力

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