1.Establish food safety culture, and to ensure the foodsafety standards are executed;
在各个部门的协作下建立良好的食品安全文化，确保食品安全标准得以执行；
2. Implements and follow HACCP system and implement correct Hygiene andSafety Standards especially in Hazardous and first risk area such as: Coldkitchen, fruit room, commissary kitchen, receiving area.
实施及遵照HACCP系统执行正确的卫生和安全标准，特备是以下区域：冷菜厨房，水果 储存区域，厨房库房，收货区域
3. set up a food safetystandards According to the national regulation, FDA for Shanghai municipality
按照上海食品安全管理局规定设立食品安全标准；
4.To ensure the foodhygiene standards executed ，Especiallyfood temperature control, personal hygiene, the storage of raw materials andfood production process;
确保食品卫生标准在酒店得以执行，尤其是食品温度的控制，个人卫生，原材料的储存及食品的制作过程；
5.To superviseinsecticidal services;
监督和建议杀虫服务公司的服务；
6.Ensure that all securitypolicies are enforced, formulate and supervise safety inspection, minimize thepossibility of accidental injury;
确保所有的安全政策得以执行，制定并监督安全检查，将意外伤害的可能性降到最低；
7.Assists with thestrategic direction for the departments of responsibility and proactivelyconveys guidelines for staff that shapes the unparalleled standards expected;
善于给予员工正确的指导，以达到酒店或者部门的标准；
8.Ensures all functionareas are kept clean and in proper condition to provide a safe workingenvironment for employees;
确保所有厨房区域的清洁卫生，给员工提供一个舒适的工作环境；
9.Provide food safetytraining, Let the employees understand the danger in the present work;
组织经理和员工进行安全培训，让员工了解工作中存在的危险；
10.Creates an encouragingatmosphere that stimulates and motivates employees to acceptable levels ofturnover, absenteeism, and promotions;
营造良好的氛围鼓励员工积极努力工作；
11.Good communication withgovernment departments, finish the work in accordance with the requirements ofthe government;
与政府部门有良好的沟通，按照政府的要求完成工作；
12.Food safety standardwork;
食品安全工作达标；
13.To coordinate withrelated departments;
做好与相关部门配合工作；
14.Assist the chef to dofood safety work and procedures;
协助总厨做好食品安全工作；
15.To complete the foodsafety work in accordance with the requirements of the government;
按照政府的相关要求完成食品安全工作；
16.To develop and formulatefood safety policy and procedures, will be issued to the relevant departmentsunder the specific requirements;
制定和履行食品安全政策，将具体要求下达到相关部门；
17.To develop food safetyinspection and self-audits system to ensure maxim assurance
制定食品安全自我检查制度；
18.To conduct food safetytraining for all new associates as well as daily checks and reminders.
为新员工及涉及日常工作的员工进行食品安全培训；
19.Daily spot checks onfood, kitchen and all related food areas
落实食品和厨房区域每日抽查；
20.Major parties and important guests food monitoring;
重大宴会及重要客人食品监控；
21.Pay attention to theInternet or the news gathering food safety incident, the important content ofthe hotel main leadership.
注意上网或新闻收集食品安全事件，重要内容通报给酒店主要领导.
