職責義務：
Duties & Responsibilities:
1. 參與食品加工人員的食品安全培訓。
Participate in the food safety training for food processing personnel.
2. 嚴格遵守所有生食和熟食分離的程序。
?Strictly follow all procedures for separating raw and cooked food.
3. 執(zhí)行消毒/殺菌程序。
Carry out disinfection/sterilization procedures.
4. 落實溫度和時間控制，確保所有烹飪均得到徹底、正確的實施。
Implement temperature and time control to ensure that all cooking is carried out thoroughly and correctly.
5. 食品制備/倉庫管理員/成本控制/管事/食品加工的每周檢查清單。
Weekly checklist for food preparation/warehouse manager/cost control/steward/food processing.
6.食品安全培訓月度報告。
Monthly Report on Food Safety Training.
7. 按照當?shù)胤ㄒ?guī)和食品安全體系標準來保持酒店的食品和儲存的安全。
Maintain the safety of food and storage in the hotel in accordance with local regulations and food safety system standards.
8. 完善酒店質量管理體系，和當?shù)厮鶎俚氖称繁O(jiān)督所保持良好的工作關系。
Improve the hotel's quality management system and maintain a good working relationship with the local food supervision office.
9. 到酒店服務工作現(xiàn)場監(jiān)督檢查，并組織酒店質量安全會議，提出處理。
Conduct on-site supervision and inspection of hotel service work, organize hotel quality and safety meetings, and propose handling measures.
專業(yè)知識技能：
Job Knowledge / Skill:
1.食品衛(wèi)生類專業(yè)畢業(yè)，2年以上同崗位工作經驗。
Graduated from a food hygiene major with over 2 years of working experience in the same position.
2.熟練操作辦公軟件，英語良好。
Proficient in operating office software and have a good command of English.
3.有一定的寫作能力和應變處理問題的能力。
?Have certain writing skills and the ability to handle problems flexibly.
4.身體健康、精力充沛、五官端正。
Good health, abundant energy and regular features.
5.精通關于食品衛(wèi)生類的國家法律法規(guī)、當?shù)卣摺I(yè)知識等。
Proficient in national laws and regulations, local policies, professional knowledge, etc. related to food hygiene.
