• Oversees the preparation of kitchen equipment for use

  管理厨房设备使用前的准备工作。




• Manage the receiving and storage of kitchen goods

  负责接收和存储厨房物品的管理工作。




• Oversees the cleaning and storage of kitchen equipment

  监督厨房设备的清洁和存放。

  
  

• Oversee the cleaning of the premises

  监督厨房的清洁工作。




• Oversee the removal of waste

  管理废品的清除。




• Oversee the handling of kitchen linen

  管理厨房布巾的处理工作。

  
  

• Maintains a hygienic kitchen

  保持厨房的卫生。

  
  

• Cleans the kitchen and equipment

  清洁厨房和设备。




• Maintains high levels of personal hygiene for self and enforces hygiene standards for team

  保持高度的个人卫生并在小组中执行卫生标准。

• Manages all functions of the Stewarding operation to achieve the optimum departmental costs

  管理管事部的各项职责，使部门成本控制到最低。




• Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation

  管理管事部的各方面职责，使满意度达到最高水平。

  
  

• Controls and analyzes, on an on-going basis, the level of the following:

  持续行的控制和分析以下各方面：

  
  

  • Costs

    成本

  • Breakage

    破损量

  • Quality of support provided to other sections

    为其它部门提供我支持工作的质量

  • Condition and cleanliness of facilities and equipment

    设施设备的状况和清洁度

  • Guest satisfaction

    宾客满意度




• Establishes and maintains effective employee and inter-departmental working relationships

  与员工和酒店其它部门建立并保持积极的工作关系。




• Assists the Director of Food and Beverage and the Executive Chef in developing training plans, develops training material in accordance with ICHG guidelines and implements training plans for the Stewarding employees and other Food and Beverage employees.

  协助餐饮总监和行政总厨制定培训方案，按照洲际酒店集团的纲要制定培训材料，为管事部员工和餐饮部其它员工执行培训。




• Conducts daily briefings and other meetings as needed to obtain optimal results

  必要时主持每体例会和其它会议，获得***的效果。




• Handles administrative works and keeps up-dated files on the following Stewarding matters:

  处理行政工作，并更新与以下管事部相关事宜的文件。

  • Finance

    财务

  • Standards

    标准

  • Training

    培训

  • Outlets

    餐厅

  • Meetings

    会议

  • Miscellaneous

    其它

    
    

• Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies

  协助餐饮总监和行政总厨设定管事部的目标和制定策略，程序和规定。

  
  

• Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment

  确定库存的最多和最少量，控制所有材料和设备的标准存货量。




• Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation

  联络采购经理和供应商有关管事部运营所需的采购物品。




• Conducts inventories in coordination with employees of the accounting division

  配合会计部门员工进行盘点库存。

  
  

• Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs

  联系工程部员工安排预防性的维护维修。




• Monitors local competitors and compare their operation with his operation

  监测本地竞争对手，与他们的运营进行比较。




• Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits

  不断通过贸易宣传品，酒店展和现场参观了解餐饮的趋势，系统，操作和设备。

  
  

• Works with Executive Chef in manpower planning and management needs

  和行政总厨一起进行人力规划和管理需求。

  
  

• Works with Executive Chef in the preparation and management of the Department’s budget

和行政总厨一起编制和管理部门预算。

aCCOUNTABILITY责任范围

Number of employees supervised –

管理的员工

Direct Stewarding Supervisor

直接 管事部主管

Indirect NA

间接 无

Annual Operating Profit/Payroll Budget –

年度经营利润和薪金预算

• Department Budget and Headcounts

  部门预算和雇用员工

  
  

  Key Metrics –

  主要绩效指标

• Department Budget

  部门预算

• Breakage Cost

  破损成本

• Employee Satisfaction Survey

  员工满意度调查

  
  

  Decision Making Responsibilities (Decision Rights) –

  决策职责(决策权)﹣

• Department Budget

部门预算

• Breakage Cost

破损成本

4. KEY RELATIONSHIPS

主要关系

Key Internal Relationships –

主要内部关系﹣

• Hotel Employees

  酒店员工

  
  

  Key External Relationships –

  主要外部关系﹣

• Interacts with guests and individuals outside the hotel including, but not limited to, current and potential clients, owning company representatives, suppliers, competitors and other members of the local community.

  与酒店外的顾客和个人交往，包括但不限于：目前和可能的客户，业主公司代表，供应商，竞争对手和所在地社区成员。

  
  

REQUIREMENTS任职要求

Required Skills –

技能要求

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

  完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。

• Food service permit or valid health/food handler card as required by local government agency.

  食品服务许可或当地政府规定的有效的卫生或健康上岗证。

• Problem solving, reasoning, motivating, organizational and training abilities.

  具有解决问题，推理，号召，组织和培训能力。

  
  

Qualifications –

学历

• Diploma or Vocational Certificate in Culinary Skills or related field.

  具有烹调技能或相关领域的大专学历或职业证书。

  
  

  Experience –

  经验

• 2 years related experience including at least 1 year in supervisory capacity or an equivalent combination of education and experience.

  2年相关经验包括至少1年的管理经验或与此相当的教育和相关工作经验结合的背景。

上班地址：浦东新区雪野路1188号