管事 经理 Commissaire en chef

Supervise day-to-day operation of stewarding department. Responsible for total maintenance and sanitation in all food production service areas. Control storeroom orders and issue all china, silver and glass. Ensure all food and beverage outlets have sufficient equipment to perform adequately.

Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

 · Oversees the preparation of kitchen equipment for use

 · Manage the receive and storage of kitchen goods

 Oversees the cleaning and storage of kitchen equipment 

Oversee the cleaning of the premises

 Oversee the removal of waste 

Oversee the handling of kitchen linen

 Maintains a hygienic kitchen 

 Cleans the kitchen and equipment 

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

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

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

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

o Costs  o Breakage  

o Quality of support provided to other sections 

 o Condition and cleanliness of facilities and equipment