北京興基鉑爾曼飯店| 招聘職位
- 職位性質(zhì)：全職
- 工作地區(qū)：北京市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語(yǔ)言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：9千-1萬(wàn)
- 職位有效期：2026-03-19至2026-06-17
職位：Stwarding&Food Hygiene Manager管事部兼食品衛(wèi)生經(jīng)理
崗位職責(zé)/職位描述
1.Cleans and tidies crockery and kitchen equipment.
清洗和維護(hù)廚房設(shè)備。
2.Ensures the kitchens are kept clean.?
確保廚房整潔。
3.Checks the washing equipment is in good working order and informs his/her superior of any problems or anomalies.? ?
檢查清洗設(shè)備是否正常工作，如有損壞，及時(shí)報(bào)告給上級(jí)領(lǐng)導(dǎo)。
4.Respects the supplier's instructions for use of washing-up products.??????????????????????????????????????????????????????????
按照說(shuō)明書(shū)上的方法來(lái)使用設(shè)備。
5.Manages the inventory of washing-up products and lets the Stewarding Manager know when stocks are expected to run out.?
管理庫(kù)存的洗滌產(chǎn)品，當(dāng)產(chǎn)品快要用盡的時(shí)候及時(shí)報(bào)告給上級(jí)領(lǐng)導(dǎo)。
6.Organizes the washing-up area and tidies crockery and equipment in the storage area to avoid breakages.??????
規(guī)劃好清洗區(qū)域，整理廚房設(shè)備防止損壞。
7.Helps manage stocks of crockery and appliances, by informing his/her superior of any abnormal losses or breakages.???
幫助管理庫(kù)存的瓷器和設(shè)備,如有任何非正常損失或損壞及時(shí)通知直屬上級(jí)。
8.Ensures that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.
確保對(duì)破損進(jìn)行高效管理，向運(yùn)作部門提供不斷的反饋，作為減少破損及丟失的工具。
9.Strictly adheres to the established operating expenses and ensures that all costs are controlled.
確保所有成本被控制在已制定的部門運(yùn)營(yíng)預(yù)算內(nèi)。
10.Participates in the formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
協(xié)助制定年度運(yùn)營(yíng)預(yù)算，確定預(yù)期的運(yùn)營(yíng)費(fèi)用、運(yùn)營(yíng)設(shè)備及固定資產(chǎn)需求，以配合年度業(yè)務(wù)計(jì)劃的完成。
11.Ensures that minimum brand standards have been implemented.
全面落實(shí)酒店餐飲部的各項(xiàng)標(biāo)準(zhǔn)。
12.Establish a good food safety culture through the collaboration of all departments to ensure the implementation of food safety standards.
在各個(gè)部門的協(xié)作下建立良好的食品安全文化，確保食品安全標(biāo)準(zhǔn)得以執(zhí)行。
13.Establish food safety standards in accordance with national regulations.
按照國(guó)家規(guī)定設(shè)立食品安全標(biāo)準(zhǔn)。
14.Train all employees who come into contact with food and enforce food hygiene standards.
培訓(xùn)所有與食品接觸的員工并執(zhí)行食品衛(wèi)生標(biāo)準(zhǔn)。
15.Ensure that food hygiene standards are implemented in the hotel, supervise the procurement of raw materials, the control of food temperature, personal hygiene, the storage of raw materials and the food production process.
確保食品衛(wèi)生標(biāo)準(zhǔn)在酒店得以執(zhí)行，監(jiān)督原材料采購(gòu)，食品溫度的控制，個(gè)人衛(wèi)生、原材料的儲(chǔ)存及食品的制作過(guò)程。
16.The organization conducts safety training to enable employees to understand the dangers existing in their work.
組織進(jìn)行安全培訓(xùn)，讓員工了解工作中存在的危險(xiǎn)。
17.Ensure that all safety policies are implemented, formulate and supervise safety inspections, and minimize the possibility of accidental injuries.
確保所有的安全政策得以執(zhí)行，制定并監(jiān)督安全檢查，將意外傷害的可能性降到低。
