·?Oversees the preparation of kitchen equipment for use
·?管理廚房設備使用前的準備工作;
·?Manage the receiving and storage of kitchen goods
·?負責接收和存儲廚房物品的管理工作；
·?Oversees the cleaning and storage of kitchen equipment
·?監(jiān)督廚房設備的清潔和存放;
·?Oversee the cleaning of the premises
·?監(jiān)督廚房的清潔工作;
·?Oversee the removal of waste
·?管理廢品的清除;
·?Oversee the handling of kitchen linen
·?管理廚房布巾的處理工作;
·?Maintains a hygienic kitchen
·?保持廚房的衛(wèi)生;
·?Cleans the kitchen and equipment
·?清潔廚房和設備;
·?Maintains high levels of personal hygiene for self and enforces hygiene standards for team?
·?保持高度的個人衛(wèi)生并在小組中執(zhí)行衛(wèi)生標準;
·?Manages all functions of the Stewarding operation to achieve the optimum departmental costs
·?管理管事部的各項職責，使部門成本控制到最低;
·?Manages all functions of the Stewarding operation to achieve the optimum quality level of sanitation
·?管理管事部的各方面職責，使?jié)M意度達到最高水平;
·?Controls and analyzes, on an on-going basis, the level of the following:
·?持續(xù)行的控制和分析以下各方面：
o?Costs
o?成本
o?Breakage
o?破損量
o?Quality of support provided to other sections
o?為其它部門提供我支持工作的質量
o?Condition and cleanliness of facilities and equipment
o?設施設備的狀況和清潔度
o?Guest satisfaction
o?賓客滿意度
·?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;
·?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.?
·?協(xié)助餐飲總監(jiān)和行政總廚制定培訓方案，按照洲際酒店集團的綱要制定培訓材料，為管事部員工和餐飲部其它員工執(zhí)行培訓;
·?Conducts daily briefings and other meetings as needed to obtain optimal results
·?必要時主持每體例會和其它會議，獲得最佳的效果;
·?Handles administrative works and keeps up-dated files on the following Stewarding matters:
·?處理行政工作，并更新與以下管事部相關事宜的文件;
o?Finance
o?財務
o?Standards
o?標準
o?Training
o?培訓
o?Outlets
o?餐廳
o?Meetings
o?會議
o?Miscellaneous
o?其它
·?Assists the Director of Food and Beverage and the Executive Chef in settings Stewarding goals and developing strategies, procedures and policies?
·?協(xié)助餐飲總監(jiān)和行政總廚設定管事部的目標和制定策略，程序和規(guī)定;
·?Determines the minimum and maximum stocks and controls the par-stocks of all material and equipment
·?確定庫存的最多和最少量，控制所有材料和設備的標準存貨量;
·?Liaise with the Purchasing Manager and suppliers for any purchase needed for the stewarding operation
·?聯(lián)絡采購經(jīng)理和供應商有關管事部運營所需的采購物品;
·?Conducts inventories in coordination with employees of the accounting division
·?配合會計部門員工進行盤點庫存;
·?Liaise with employees of the Engineering Division to schedule preventive maintenance and repairs?
·?聯(lián)系工程部員工安排預防性的維護維修;
·?Monitors local competitors and compare their operation with his operation
·?監(jiān)測本地競爭對手，與他們的運營進行比較;
·?Keeps aware of trends, systems, practices and equipment in food and beverage through trade literature, hotel show and site visits
·?不斷通過貿易宣傳品，酒店展和現(xiàn)場參觀了解餐飲的趨勢，系統(tǒng)，操作和設備;
·?Works with Executive Chef in manpower planning and management needs
·?和行政總廚一起進行人力規(guī)劃和管理需求;
·?Works with Executive Chef in the preparation and management of the Department’s budget
·?和行政總廚一起編制和管理部門預算;
