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崗位職責/職位描述

· To clean, maintain and sanitize food & beverage flatware, hollow ware, glassware, cutlery, silverware, stainless steel ware, and all equipment used in the kitchen area. To clean, maintain and sanitise all food preparation, storage and service areas.
· Stewards will be required to conduct their duties in a courteous, safe and efficient manner, in accordance with the hotel’s policies and procedures, ensuring that a high level of service is maintained.
· 對餐飲部餐具，凹形器皿，玻璃器皿，餐具，銀器，不銹鋼制品，及廚房所使用的一切設備進行清潔，維護、消毒。同時，還要為食材準備、儲存和服務進行清潔，維護和消毒。
· 管事員需禮貌，安全，高效地履行職責，遵守酒店的政策和程序，保持一個高水平服務
· Clearing, cleaning, sanitizing and maintaining stocks of cutlery, hollow ware, flatware, silverware and glassware.
· 對餐具、凹形器皿，銀器和玻璃器皿，進行清潔、消毒和保養。
· Maintaining dishwasher and burnishing machine to perform the above tasks
· 保持洗碗機和拋光機正常工作。
· Correct storage of all cleaned articles.
· 正確存儲所有清理品。
· De-staining of china and cutlery.
· 對瓷器和餐具進行脫色
· Help prepare buffet in restaurant, before food is set up and clear after service.
· 在食物出品之前幫助餐廳準備自助餐，且注意餐后服務
· Prepare chaffing dishes for Banquet buffet and functions. Prepare carving station as required.
· 準備宴會自助餐的擺放。
· Clearing of oval trays at bussing areas as required.
· 在工作區域按要求清潔橢圓形托盤。
· Cleaning and sanitizing of all kitchen equipment, including all pots, pans, boilers, brat pans, steamers, salamanders, stoves, grills, ovens and deep fryers.
· 清洗和消毒所有廚房設備，包括所有的鍋，平底鍋，鍋爐，小鍋，爐灶，烤架，微波爐和油炸鍋。
· Clearing and cleaning of all equipment and utensils used in the Pastry and Butcher sections as required.
· 按要求清潔所有設備和冷菜間及二次加工間使用的器皿
· Cleaning and sanitizing of all food storage areas, walk in fridges and freezers, free standing hot and cold boxes, bain-marie, dry store cupboards and food preparation equipment as needed.
· 清洗、消毒所有的食物儲存區、走廊冰箱和冰柜、立式冷暖機、水浴器、干燥存儲柜，并根據需要配制設備。
· Cleaning of hoods and filters in designated areas.
· 清洗指定地方的煙罩和過濾器。
· Cleaning of all floors, drains, walls, ceilings and benches in kitchen and food areas
· 清潔所有地板，排水渠，墻壁，天花、廚房的長椅和食物區
· Clean and sanities the loading dock, rubbish containers, and all rubbish bins from kitchen and food service areas.
· 清潔所有廚房和食品服務區域的的垃圾中轉站，垃圾箱。
· 熟悉正確的存儲和使用化學品的衛生與安全標準。
· Report all breakages and accidents to the Chief Steward / Shift Leader.
· 向管事部主管、上司報告一切破損率和事故率。
· Conducts on the job training for all kitchen and hygiene related supervisors and HEARTIST.
· 為所有廚房和與衛生管理相關主管和人才進行在職培訓。
· Coordinates and trains all department FSMS/HACCP champions.
· 配合和培訓所有部門FSMS / HACCP負責人。
· Conducts basic personal and F&B hygiene to all new HEARTISTs.
· 為所有新人才進行基本的個人和餐飲衛生培訓。