1.Supervises the receiving and storage of kitchen goods. 負責接收和存儲廚房物品的管理工作。 2.Supervises the cleaning and storage of kitchen equipment. 監督廚房設備的清潔和存放。 3.Supervises the cleaning of the premises. 監督廚房的清潔工作。 4.Engages in and supervises the cleaning of kitchen and equipment. 參與監督清潔廚房和設備的工作。 5.Maintains high levels of personal hygiene for self and enforces hygiene standards for team. 保持高度的個人衛生并在小組中執行衛生標準。 6.Making sure the cleanness level is compliant with the brand standard guidelines. 確保清潔標準符合酒店品牌標準。 7.Ensure utility staff is properly trained regarding sanitation, equipment handling and chemical usage. 確保給與部門員工關于衛生,設備操作及化學品的使用相關的培訓。 8.Supervises dish room shift operations and ensures compliance with all food and beverage policies, standard and procedures. 監督管理盤碟存放間的輪班運轉操作并確保與餐飲部的相關政策,標準,程序相一致。 9.Manages all equipment, China, glass and silver and ensures adequate clean supplies of each 管理所有設備,瓷器,玻璃器皿,鍍銀器皿并確保有其負責清潔的供應商。 10.Knows and enforces proper cleaning routines for service ware, equipment, floors, etc. 熟知并對所有服務器皿,設備,地板等清潔程序嚴格正確執行。 11. Supervises all functions of the Stewarding operation to achieve the optimum departmental costs. 監督管事部的各項職責,使部門成本控制到最低。 12.Establishes and maintains effective employee and inter-departmental working relationships. 與員工和酒店其它部門建立并保持積極的工作關系。