Under the general guidance & supervision of the Executive Chef within the established policies & procedures of Hilton, oversees & directs all aspects of stewarding operation. Directs the efforts and activities in the stewarding section to ensure quality standard of
cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are
maintained at the all times, leading to guest satisfaction, employee satisfaction and profit for the hotel.
在行政总厨的总指导监督下制定希尔顿的政策和规章,监督指导管事部运营。管事部确保整个厨房区域的设备和用具清洁卫生达到品质标准,从而使客人满意,员工满意,有益于整间酒店。