1. Responsible for guiding the steward supervisors and stewards in the performance of their jobs..
负责在工作中指导管理管事部员工的工作执行力。
2. Responsible for controlling & analyzing on an on-going basis the following : Cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment & utensils, Guests & team satisfaction, Operating supplies, cleaning supplies payroll and related costs ,Breakage and Loss.
负责工作中控制和分析以下：厨房区域的清洁标准，宴会厨房（后区）、设备和厨房用具、
客人和团队的满意度、运营物资，清洁物品，相关的费用控制、破损和丢失。
3. Responsible for implementing the detailed cleaning program as scheduled, monitoring the results of each action.
负责按照清洁时间表执行，检查执行结果。
4.Responsible for keeping up to date with new cleaning supplies, equipment, trends and systems in stewarding.
负责随时更换管事部的清洁物品，设备。
5. Responsible for providing functional assistance to the stewards during operations.
负责在运营期间对宴会提供协助。
6. Responsible for the proper handling and maintenance of all equipment in the Kitchen.
负责厨房所有设备的维护。
7. Responsible for the storage and safekeeping of all flatware, glassware, hollowware, utensils and related equipment.
负责所有库房物品的安全。
8. Responsible for the sufficiency of cleaning supplies and equipment.
负责清洁物品和设备的充足。
9.Assigns specific tasks among the stewarding team
安排细节的工作内容。
10.Maintains and updates the steward Operating manual, chemical charts and cleaning chart for team guidance.
按照管事部的操作手册更新维护化学物品和清洁用品。
11.Prepares and monitors the requisitions of all chemicals and equipment.
按要求准备和领取化学物品和设备。
12.Reports all accidents and incidents.
事故报告。
13.Conducts and prepares monthly operating equipment inventory.
准备每月的盘点。
14.Reports and monitors the Breakage and Loss report for operating equipment.
报告和监督破损丢失。
15.Prepares purchase requisition for operating equipment and cleaning supplies, below the par level.
根据库存量准备清洁物资和运营设备的采购申请。
16.Coordinates with the Executive Chef and F&B Manager in establishing minimum and maximum par stocks of all flatware, glassware, chinaware, utensils and related equipment.
协助总厨和餐饮部经理制定所有用具的最小库存量。
17.Coordinate with Engineering Dept. for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment.
协助工程部定期维修厨房所有设备及排风，排水，煎锅，冰箱等。
18.Inspects all stewarding supplies and equipment received is according to the established specification.
根据已建立好的守则检查所有管事部物品和设备。
19.Checks all areas of the kitchen, canteen, store rooms are up to the level of sanitation standard.
检查所有区域包括厨房，员工餐厅，库房等的卫生标准。
20.Checks daily that all kitchen equipment and cleaning equipment are in safe and good working condition..
每天检查所有厨房设备和清洁设备的运转情况是否安全和正常。
21.Coordinates the implementation of cleaning schedule with the Executive Chef in specific areas of the kitchen.
协助总厨关于厨房区域的细节卫生需严格按照清洁表贯彻执行。
22.Conducts weekly sanitation inspections with the Executive chef and F&B Manager.
随同总厨和餐饮部经理对每周的卫生进行检查。
23.Updates & reviews cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times.
更新清洁产品，购买的规格和清洁方法以确保高标准。
