微信公眾號
同城小程序
房產小程序
商城小程序
Hygiene Manager 衛生經理頂薦急
面議部門經理3年以上經驗學歷本科本科以上學歷
信息未審核或下架中，當前頁面為預覽效果，僅管理員可見
崗位描述
1.Lead, managed, training, appraise, control and ensure hotel foods, Public Area, environments hygiene. Supervise the manufacture of VIP activity.
對酒店食品衛生、公告場所衛生、環境衛生進行監督、管理、指導、培訓、評價、控制、預防。留樣及VIP活動監制。
2.Check up the animalcule of Hotel foods, Public Area, environments hygiene; make the supporting for the hygiene management work.
對酒店食品衛生、公告場所衛生、環境衛生進行有針對性、有條件的微生物細菌指標檢測，為衛生監督管理工作提供依據。
3.Conduct Hotel Hygiene knowledge training
負責酒店衛生知識的培訓。
4.Handle all communication concerning government hygiene departments; ensure the government’s instruction put into effect. Changed Hygiene related license.
負責與政府衛生部門保持工作聯系，落實政府衛生部門工作指導精神。辦理衛生許可與衛生有關證件的更換。
5.Ensure hotel check up hygiene equipments purchasing and maintenance.
負責酒店檢驗設備、易耗品的采購及維護工作。
6.Make sure every substrate and reagent has register and keeping the check records for future reference.
負責配置各種培養基及試劑，做好樣品登記及檢查記錄，并保存以備參考。
7.Participate in hotel relate hygiene equipments updating and rebuild, report to the government approve.
參與酒店與衛生相關的設備設施布局更新改造，報衛生部門審批。
8.Maintain the staff locker and dormitory equipments work smoothly and handle the problem whenever needs.
維護設施設備正常工作，發現問題及時處理。
Key Responsibilities 主要職責
1.Review, to facilitate improvement of the system.
審查以促進系統的提高
2.Organize and coordinate the work of the SoFSMS team.
組織并協調與食品安全管理系統團隊的工作
3.Ensure that the SoFSMS is implemented and maintained according to the established procedures, operational policies and controls.
保證根據建立的程序與政策來實施并維持食品安全管理系統
4. Identify and record any issues / problems with regards to food products or the processes in SoFSMS.
對食品的或者食品安全管理系統的的程序中的問題進行識別與記錄
5.Initiate corrections and control on non-conforming products until the deviation or the undesirable situation has been corrected.
對不合標準的產品進行糾正和控制，直至無偏差或者不良情況得到糾正
6.Initiate investigation for the root cause and corrective actions to prevent the recurrence of non-conformity on food products or the processes in SoFSMS.
進行調查以找到根源和糾正方案，避免不符合食品安全質量管理系統的產品和程序出現
7.Be updated on food safety legislation and food safety technical information. Provide guidance, information, training to all food handling employees.
在食品安全法規和食品安全信息方面保持更新。并且對所有接觸食品的員工提供指導，信息和培訓
8.Coordinate and conduct investigation on food borne illness or food safety complaint.
對于食品引起疾病和食品安全投訴進行協調和調查
9.Schedule, coordinates and chairs the SoFSMS meetings as necessary to assure smooth and effective implementation of the system along with Department Heads.
安排并負責食品質量安全管理系統會議，以保證部門經理能夠配合系統順利有效的實施
10.Ensure that minutes are circulated to the team, and follow-up on actions to be carried out from the meeting.
將會議記錄發給團隊，并且根據會議上提供的方案跟進
11.Schedule, coordinates and lead the internal audit.
計劃，協調并領導內部審計活動
12.Ensure that all documents and records that are essential to the proper functioning of the SoFSMS are controlled and up-dated.
保證食品安全管理系統必需的所有文件和記錄都得到控制和更新
13. In the absence of the Hygiene Leader, the Executive Chef /& Director of F&B will chair the meeting.
衛生負責領導不在期間，行政總廚或餐飲總監主持會議
14.Set high performance standards and pursue agreed goals (with your Manager)
與駐店經理一起按高標準設定績效考核指標并說服被考核者接受考核目標
15.Strive for constant improvements and takes responsibility for achieving business results and persevere despite obstacle
始終努力地進步，以達到工作目標為己任，盡管遇到障礙也堅持不懈
16.Report problems to Management with suggestions for resolution
報告問題給管理層，并提供解決方案建議
17.Demonstrate an interest in and an understanding of issues relevant to your department and hotel and keep your knowledge up to date, including legislative information
對與部門/酒店相關的發行資料感興趣和了解，并更新吸收的信息（含法律信息）
18.Understands the hotel’s business priorities, products and services and has a good grasp how the department is run
了解酒店經營的主營業務，產品和服務，清晰地掌握各部門運作情況
19.Brings best practice to the attention of department, shares new ideas that have been read about or discovered
密切關注各部門情況，與其他部門分享新的想法和新發現
20.Clearly understands how their own role and the role of others impact employee satisfaction, guests and department performance
清晰地了解各自的崗位
21.Diagnose problems and thoroughly analyse information to guide decision making
找出問題癥結所在并徹底進行分析以便引導決策
22.Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions
評估和吸收分析的信息，將得出結論和做出符合邏輯的，正確的決定
23.Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
同內部所有的消費者和客人建立和保持積極的關系以便預測他們的需要
24.Take action to address these needs in order to exceed their expectations
對客人的要求做出超越其期望值的反應
25. Create a positive hotel image in every interaction with internal and external customers
在內部和外部的消費者交流中創造一個積極的酒店形象
26.Adhere to hotel brand standards
堅持酒店品牌標準
27.Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
保持對產品和服務知識的高度了解，以便向客人解釋和出售服務和產品
28.Assist guests and escort them to locations within the hotel at their request
給客人提供幫助并將客人送到他所要求的位置
29.Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
保持對酒店特別節目和實踐的了解以便認識和處理客人的需要
30.Maintain current Hotel information to be able to provide information to guests
保持對酒店當前信息的了解，可以向客人提供（正確的）信息
31.Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
注重合作，信任同事，上級，團隊和其他部門的同事
31.Communicate well to ensure effective shift hand-over
良好的溝通，保證工作有效地移交
Actively participate in and conduct organized meeting
活躍地參與組織的聚會
32.Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
部門和酒店員工之間的積極和專業的交流形成友好的關系/互相促進的精神，并保證有效地雙向溝通
33.Be open to new ideas and make changes in the job and routine as required
保持對新鮮事物的適應，在有需要時對例行事務進行變更
34.Work in line with business requirements in a flexible and optimistic manner
在有運作需要的情況下積極靈活地參與工作
35.Complete tasks as directed by Management
完成上級分派的任務
36.Deputize in the absence of your Manager
在上級休假期間代理其工作
37.Establish action plans and schedules for meeting
departmental priorities.
建立行動計劃使計劃安排符合部門優先順序
38.Assign responsibilities, allocate resources and co-ordinate the activities of yourself and others to meet objectives effectively and efficiently
分派任務，分配資源并協助他人高效地達成目標
39.Promote your ideas persuasively, and shape the opinion of subordinates and overcome resistance
有說服力地提出意見，形成下屬意見，并克服抵抗
40.Build consensus for action and negotiate mutually beneficial solutions達成行為共識，商談相互有利的解決方法
41.Work with your Manager to ensure you have a clear view of what is required to achieve results, and take action and responsibility to deliver it. Ensure your team meet deadlines and quality standards an tasks and projects are completed as required
協同經理確保清晰了解達到目標所需條件并執行。確保團隊按照時間期限和質量標準完成工作。
42.Adheres to and enforces the Hotels Group Code of Conduct, Hotel Policy and Departmental Procedures
堅持以集團的標準執行酒店政策和部門流程
43.Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required
通過對清晰的部門交流，階段性工作目標和優先工作順序，良好的績效和提供管理支持等來鼓舞員工
44.Develop potential of others through training, coaching and development opportunities
通過培訓和發展機會，激發員工的潛能。
45.Work effectively with customers and colleagues from different viewpoints, cultures and countries
與不同世界觀/文化文明/國家的客人和同事有效地合作
46.Work to understand and consider the global nature of the business
了解全球商業環境
Other Responsibilities 其他職責
1.Occupational Health and Safety Responsibilities職業健康和安全職責
2.Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
了解《職業健康與安全職責》的政策及程序，并保證所有的程序都確實地按照《職業健康與安全職責》運行著。
3. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
知道自己的職責，并嚴格執行職業的，健康和安全立法，政策和程序。
4.Be familiar with property safety, first aid and fire andemergency procedures and operate equipment safely and sensibly
熟悉財物保管，急救，火警和緊急突發事故處理程序，安全熟練的操作設備/器材
5. Initiate action to correct a hazardous situation and notify supervisors of potential dangers
對危險情況作出最初步的反應，并通知管理者潛在的危險。
6.Log security incidents and accidents in accordance withhotel requirements
按照酒店要求實事求是地填寫安全事故日志
對酒店食品衛生、公告場所衛生、環境衛生進行監督、管理、指導、培訓、評價、控制、預防。留樣及VIP活動監制。
2.Check up the animalcule of Hotel foods, Public Area, environments hygiene; make the supporting for the hygiene management work.
對酒店食品衛生、公告場所衛生、環境衛生進行有針對性、有條件的微生物細菌指標檢測，為衛生監督管理工作提供依據。
3.Conduct Hotel Hygiene knowledge training
負責酒店衛生知識的培訓。
4.Handle all communication concerning government hygiene departments; ensure the government’s instruction put into effect. Changed Hygiene related license.
負責與政府衛生部門保持工作聯系，落實政府衛生部門工作指導精神。辦理衛生許可與衛生有關證件的更換。
5.Ensure hotel check up hygiene equipments purchasing and maintenance.
負責酒店檢驗設備、易耗品的采購及維護工作。
6.Make sure every substrate and reagent has register and keeping the check records for future reference.
負責配置各種培養基及試劑，做好樣品登記及檢查記錄，并保存以備參考。
7.Participate in hotel relate hygiene equipments updating and rebuild, report to the government approve.
參與酒店與衛生相關的設備設施布局更新改造，報衛生部門審批。
8.Maintain the staff locker and dormitory equipments work smoothly and handle the problem whenever needs.
維護設施設備正常工作，發現問題及時處理。
Key Responsibilities 主要職責
1.Review, to facilitate improvement of the system.
審查以促進系統的提高
2.Organize and coordinate the work of the SoFSMS team.
組織并協調與食品安全管理系統團隊的工作
3.Ensure that the SoFSMS is implemented and maintained according to the established procedures, operational policies and controls.
保證根據建立的程序與政策來實施并維持食品安全管理系統
4. Identify and record any issues / problems with regards to food products or the processes in SoFSMS.
對食品的或者食品安全管理系統的的程序中的問題進行識別與記錄
5.Initiate corrections and control on non-conforming products until the deviation or the undesirable situation has been corrected.
對不合標準的產品進行糾正和控制，直至無偏差或者不良情況得到糾正
6.Initiate investigation for the root cause and corrective actions to prevent the recurrence of non-conformity on food products or the processes in SoFSMS.
進行調查以找到根源和糾正方案，避免不符合食品安全質量管理系統的產品和程序出現
7.Be updated on food safety legislation and food safety technical information. Provide guidance, information, training to all food handling employees.
在食品安全法規和食品安全信息方面保持更新。并且對所有接觸食品的員工提供指導，信息和培訓
8.Coordinate and conduct investigation on food borne illness or food safety complaint.
對于食品引起疾病和食品安全投訴進行協調和調查
9.Schedule, coordinates and chairs the SoFSMS meetings as necessary to assure smooth and effective implementation of the system along with Department Heads.
安排并負責食品質量安全管理系統會議，以保證部門經理能夠配合系統順利有效的實施
10.Ensure that minutes are circulated to the team, and follow-up on actions to be carried out from the meeting.
將會議記錄發給團隊，并且根據會議上提供的方案跟進
11.Schedule, coordinates and lead the internal audit.
計劃，協調并領導內部審計活動
12.Ensure that all documents and records that are essential to the proper functioning of the SoFSMS are controlled and up-dated.
保證食品安全管理系統必需的所有文件和記錄都得到控制和更新
13. In the absence of the Hygiene Leader, the Executive Chef /& Director of F&B will chair the meeting.
衛生負責領導不在期間，行政總廚或餐飲總監主持會議
14.Set high performance standards and pursue agreed goals (with your Manager)
與駐店經理一起按高標準設定績效考核指標并說服被考核者接受考核目標
15.Strive for constant improvements and takes responsibility for achieving business results and persevere despite obstacle
始終努力地進步，以達到工作目標為己任，盡管遇到障礙也堅持不懈
16.Report problems to Management with suggestions for resolution
報告問題給管理層，并提供解決方案建議
17.Demonstrate an interest in and an understanding of issues relevant to your department and hotel and keep your knowledge up to date, including legislative information
對與部門/酒店相關的發行資料感興趣和了解，并更新吸收的信息（含法律信息）
18.Understands the hotel’s business priorities, products and services and has a good grasp how the department is run
了解酒店經營的主營業務，產品和服務，清晰地掌握各部門運作情況
19.Brings best practice to the attention of department, shares new ideas that have been read about or discovered
密切關注各部門情況，與其他部門分享新的想法和新發現
20.Clearly understands how their own role and the role of others impact employee satisfaction, guests and department performance
清晰地了解各自的崗位
21.Diagnose problems and thoroughly analyse information to guide decision making
找出問題癥結所在并徹底進行分析以便引導決策
22.Evaluate and assimilate critical information when reaching conclusions and make logical, competent decisions
評估和吸收分析的信息，將得出結論和做出符合邏輯的，正確的決定
23.Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs
同內部所有的消費者和客人建立和保持積極的關系以便預測他們的需要
24.Take action to address these needs in order to exceed their expectations
對客人的要求做出超越其期望值的反應
25. Create a positive hotel image in every interaction with internal and external customers
在內部和外部的消費者交流中創造一個積極的酒店形象
26.Adhere to hotel brand standards
堅持酒店品牌標準
27.Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
保持對產品和服務知識的高度了解，以便向客人解釋和出售服務和產品
28.Assist guests and escort them to locations within the hotel at their request
給客人提供幫助并將客人送到他所要求的位置
29.Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs
保持對酒店特別節目和實踐的了解以便認識和處理客人的需要
30.Maintain current Hotel information to be able to provide information to guests
保持對酒店當前信息的了解，可以向客人提供（正確的）信息
31.Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments
注重合作，信任同事，上級，團隊和其他部門的同事
31.Communicate well to ensure effective shift hand-over
良好的溝通，保證工作有效地移交
Actively participate in and conduct organized meeting
活躍地參與組織的聚會
32.Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication
部門和酒店員工之間的積極和專業的交流形成友好的關系/互相促進的精神，并保證有效地雙向溝通
33.Be open to new ideas and make changes in the job and routine as required
保持對新鮮事物的適應，在有需要時對例行事務進行變更
34.Work in line with business requirements in a flexible and optimistic manner
在有運作需要的情況下積極靈活地參與工作
35.Complete tasks as directed by Management
完成上級分派的任務
36.Deputize in the absence of your Manager
在上級休假期間代理其工作
37.Establish action plans and schedules for meeting
departmental priorities.
建立行動計劃使計劃安排符合部門優先順序
38.Assign responsibilities, allocate resources and co-ordinate the activities of yourself and others to meet objectives effectively and efficiently
分派任務，分配資源并協助他人高效地達成目標
39.Promote your ideas persuasively, and shape the opinion of subordinates and overcome resistance
有說服力地提出意見，形成下屬意見，并克服抵抗
40.Build consensus for action and negotiate mutually beneficial solutions達成行為共識，商談相互有利的解決方法
41.Work with your Manager to ensure you have a clear view of what is required to achieve results, and take action and responsibility to deliver it. Ensure your team meet deadlines and quality standards an tasks and projects are completed as required
協同經理確保清晰了解達到目標所需條件并執行。確保團隊按照時間期限和質量標準完成工作。
42.Adheres to and enforces the Hotels Group Code of Conduct, Hotel Policy and Departmental Procedures
堅持以集團的標準執行酒店政策和部門流程
43.Inspire others to excel by clearly communicating department and section goals and priorities, recognizing good performance and supporting employees when required
通過對清晰的部門交流，階段性工作目標和優先工作順序，良好的績效和提供管理支持等來鼓舞員工
44.Develop potential of others through training, coaching and development opportunities
通過培訓和發展機會，激發員工的潛能。
45.Work effectively with customers and colleagues from different viewpoints, cultures and countries
與不同世界觀/文化文明/國家的客人和同事有效地合作
46.Work to understand and consider the global nature of the business
了解全球商業環境
Other Responsibilities 其他職責
1.Occupational Health and Safety Responsibilities職業健康和安全職責
2.Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines
了解《職業健康與安全職責》的政策及程序，并保證所有的程序都確實地按照《職業健康與安全職責》運行著。
3. Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
知道自己的職責，并嚴格執行職業的，健康和安全立法，政策和程序。
4.Be familiar with property safety, first aid and fire andemergency procedures and operate equipment safely and sensibly
熟悉財物保管，急救，火警和緊急突發事故處理程序，安全熟練的操作設備/器材
5. Initiate action to correct a hazardous situation and notify supervisors of potential dangers
對危險情況作出最初步的反應，并通知管理者潛在的危險。
6.Log security incidents and accidents in accordance withhotel requirements
按照酒店要求實事求是地填寫安全事故日志
用人單位
廣州圣豐索菲特酒店 名企 已認證
股份制企業 · 100人以上 · 賓館酒店
工作地址
天河不限 廣州市天河區廣州大道中988號
該單位其他職位(48)
-
全職All-day Dinning Kitchen Commis I 全日制廚房一級廚師
兼職All-day Dinning Kitchen Commis I 全日制廚房一級廚師
面議廚師/配菜
0元/月面議廚師/配菜