【岗位职责】 1、协助饼房行政总厨负责每天饼房的运作； 2、承担饼房行政总厨赋予的饼房的工作职责； 3、协助饼房行政总厨完成所有与饼房相关的工作； 4、控制、监测并领导整个饼房的运作； 5、当饼房行政总厨不在时要全权负责起饼房的运作； 6、负责饼房员工岗上培训。 【岗位要求】 1、大专学历，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验1年以上。 3、熟悉西式面包制作，有一定的创新意识。

【岗位职责】 1、控制、监测并领导整个饼房的运作； 2、负责饼房员工岗上培训。

  ·          Prepares and present baked pastries including the preparation of: 准备及摆设面点包括： o     Baked pastries 烘制包点 o     Handling and storage of commodities 领取及储存日用品 o     Chou pastry dishes 装饰包点摆设 o     Gateau pithiviers 奶油蛋糕的雕花 o     Bake and fill a variety of sweet pate dishes 烘制各式甜品 ·          Prepares and present yeast raised pastries including the preparation of: 准备及摆设发酵的面点包括： o     Croissants 牛角包 o     Brioche 奶油蛋卷 o     Kuchen 蛋糕 o     Danish pastries 丹麦包 o     Savarins and babas 松饼及兰姆糕 ·          Prepare and present afternoon tea items including: 准备及摆设下午茶项目包括： o     Those suitable to be served for afternoon tea in a hotel 酒店下午茶适合的产品 o     Flans and pies 饼类及派类 ·          Prepare and present desserts including: 准备及摆设甜品包括： o     Frozen desserts 冰冻甜品 o     Hot desserts 热甜品 o     Cold desserts 冻甜品 o     Specialty desserts 特色甜品 ·          Prepare and present gateaux, tortes and cakes including: 准备及摆设蛋糕包括： o     Traditional gateaux, tortes and cakes 传统蛋糕 o     Finish and decorate them 完成并对其进行装点 o     Prepare for service and serve them to guests 供应包点给客人 o     Design, prepare, cover and decorate cakes for festive occasions 为节庆日子设计，准备及装饰蛋糕 o     Prepare a range of cheesecakes 准备一系列的芝士蛋糕 ·          Prepare marzipan work 准备杏仁糖浆 o     Prepare a range of molded flowers and figures 准备各式花卉及其他造型的模型 o     Manipulate marzipan to cover cakes 运用杏仁糖浆覆盖蛋糕 ·          Prepare Petits Fours 准备法式小点： o     Prepare a range of petits fours secs   准备一系列干的法式小点 o     Prepare a range of petits fours glaces 准备一系列冻的法式小点 ·          Maintain hygienic standards and practices 维持卫生标准 ·          Maintain a hygienic kitchen 维持厨房的清洁卫生 ·          Clean the kitchen and equipment 清洁厨房及设备 Maintain personal hygiene 保持良好的个人卫生

带领饼房团队完成饼房的日常工作

计划和准备执行高质量的食品和摆台在指定的区域和餐厅。 严格按照菜谱、标准和摆盘标准。 在酒店运营之中保持FSAA各方面要求。 正确操作所有的设备、器具和机器。 必须关注持续性提高和改善培训手册和工作标准程序。 必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。 能够接受外场工作任务。 能够接受在厨房以外的地点完成工作。 可接受盘点库存的工作。 所有团队成员都应知道关于住宿率,宴会,预测计划和收益。 及时的按要求准备菜单。 结合数码照片制作试菜新菜品。 协助厨师长合理调节厨房内部的岗位。 与管事部紧密的工作关系确保高质量的清洁和最低程度的破损率。 对于每位客人的要求要及时作出回应使客人满意。 积极的学习和不断的创新菜肴。 用虚心的态度去接受有建设性的意见。 根据需求合理的采购食材和严格监督食材的质量标准进行收货。 时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。 协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。 时刻保持自己和所管辖的团队成员的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向厨师长汇报所有的问题并采取适当的行动。 遵照厨师长要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。 紧密配合厨师长对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。 检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向厨师长汇报所有问题。准备递送工程部门的维修单。 协助厨师长确保菜谱和成本的存在和更新。 监督食品的质量和数量是确保最大限度的节约原材料。 检查团队成员准备的食品质量按需求标准和做出必要的调整。 选择有良好表现和工作态度的团队成员作为部门标准。 管理培训和确保所有团队成员上岗之前具有该岗位合格的资质。 监控整个食品操作并确保食品按时和正确地操作。 负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。 控制、监督，负责协助厨师长获得最佳的成本控制以及获得最佳收益和最佳客人满意度。 检查所有的时间表以确保所有团队成员的工作时间和用餐时间准确。 确保团队成员充分的理解并遵守团队成员手册内容。

职责描述： - 协助饼房厨师长/饼房行政厨师长确保烹饪部门的日常运行和所有相关厨房的出品及质量保证 - 严格遵守所有规则和法规，包括酒店的防火和安全政策以及包括HACCP在内的卫生法规 - 确保整个厨房区域和周围区域始终保持清洁和井井有条。确保严格遵守中国主管部门发布的说明和法律以及食品危害分析及关键控制点要求中的所有卫生标准，并让团队成员熟悉并良好实施 - 准备和开发新菜单，并组织新菜单的品尝 - 协助负责包房的规划和执行菜品生产，食品成本控制，培训和团队建设，并与前厅团队共同努力以拥有最大的盈利能力 任职要求： - 至少2年奢华品牌酒店相关工作经验 - 熟知食品卫生安全政策和知识 - 具备良好的沟通能力和执行能力 - 熟悉厨房的职位和职责 - 具备开发新菜品的能力

岗位职责 1、负责全权管理整个厨房（只出早餐和下午茶、茶歇）的运作； 2、完成饼房的出品； 3、负责员工培训、成本把控、出品质量把关等。 岗位要求 1、具有西饼房管理工作经验5年以上。 2、擅长西式面包、蛋糕、甜品的制作，有一定的创新意识。 3、具备一定的成本控制能力。

【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function. What will I be doing? As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: -Assist the Master Pastry Chef with the planning of dessert menus and food promotions. -Control standards of food production and presentation throughout the hotel. -Examine goods and quality of received goods. -Ensure the Cooks follow standard recipes and methods of preparation. -Inform the Master Pastry Chef immediately of bad products. -Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. -Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. -Work closely with the Executive Chef in the absence of the Master Pastry Chef. -Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. -Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. -Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action. -Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. -The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. -Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. -Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. -Maintain all HACCP aspects within the hotel operation. -Train all staff on the correct usage of all equipment, tools and machines. -Focus on constant improvement of training manuals and SOPs. -Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. -Work on off-site events when tasked. -Complete tasks and jobs outside the kitchen areas when requested. -Assist with inventory taking. -Knowledgeable about hotel’s occupancy, events, forecasts and achievements. -Work on new dishes for food tastings and photo taking. -Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Learn and adapt to changes. -Be receptive to constructive feedback. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. -Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. -Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. -Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. -Prepare the necessary work orders for the Engineering department. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. -Select team members who display qualities and attributes that reflect the department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. -Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. -Attend communication meetings and ensure all assigned team members receive this communication. -Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. -Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. -Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned. 【任职要求】 What are we looking for? A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High School graduate. -2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. -Good command in English, both verbal and written to meet business needs. -Up to date with sanitation classes. -Possess a valid health certificate. -Knowledgeable in HACCP. -International work experience. -Work experience in similar capacity with international chain hotels. -Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

1.      Supervises Western Kitchen preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 监督西厨房的生产运营，确保执行所有有关厨房餐饮的政策，标准及程序 。 2.      Assists Western  Executive Chef with kitchen operations as necessary. 协助行政总厨维持厨房的运营。 3.      Performs all duties of kitchen associates as required. 履行厨房员工的职责。 4.      Recognizes superior quality products, presentations and flavor. 注重食品的质量，呈现方式及风味。 5.      Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。 6.      Maintains purchasing, receiving and food storage standards. 维持采购，收货及食品贮藏标准。 7.      Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府（卫生部门）的规定。 8.      Follows proper handling and right temperature of all food products. 支持餐饮部的各项程序及对浪费的控制。 9.      Knows and implements Marriott's 49 Points of Hygiene and Safety Standards 了解并执行万豪49项卫生及安全标准。 10.   Operates and maintains all department equipment and reports malfunctions. 操作及维护所有部门的设备，并汇报设备故障。 11.   Effectively investigates, reports and follows-up on associate accidents. 有效的调查，报告及跟进员工事故。 12.   To be responsible for asset management of all outlet property and facilities. 负责所有部门的财产和设备的管理。 13.   Understands and maintains all standard recipes on food standard card 了解并维护所有的标准食谱。 14.   Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations. 积极参与员工制作的培训，注重制作糕点技巧及完美的呈现。 15.   Participates in training staff on menu items including ingredients, preparation methods and unique tastes.   按照菜谱参与员工的培训，包括配料，备菜及独特的口味。 16.   Train all associates and prepare JSA for each one signed by individuals. 培训所有员工，并在工作安全分析上签字。 17. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. 培训员工安全程序，监督其遵循预防损失政策的能力，以防止以外的发生，控制成本。

1.Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager. 执行其主管或经理所指示委派的所有任务。 2.Assists Pastry Chef, Western Executive Chef and Western Executive Sous Chef with kitchen operations as necessary. 协助饼房总厨, 行政总厨及行政副总厨维持厨房的运营。 3.Helps Pastry Chef to research and test new food products in conjunction with Company initiatives. 结合公司的原创性，协助饼房主厨研究并品尝新产品。 4.Performs all duties of kitchen colleagues as required. 根据要求履行厨房同事的责任。 5.Recognizes superior quality products, presentations and flavor. 注重确保食品的质量、摆盘及风味达到优良的水准。 6.Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。 7.Maintains purchasing, receiving and food storage standards. 坚持执行采购，收货及食品贮藏的标准。 8.Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府及国家（卫生部门）的规定。 9.Supports procedures for food & beverage portion and waste controls. 协助对食品及饮料份量及浪费的控制。 10.Follows proper handling and right temperature of all food products. 遵循食品的适当处理及正确的保存温度的原则。 11.Operates and maintains all department equipment and reports malfunctions. 操作及维护所有部门的设备，并汇报设备故障。 13.Effectively investigates reports and follows-up on colleagues accidents. 有效的调查，报告及跟进同事事故。 14.To be responsible for asset management of all outlet property and facilities. 负责所有部门的财产和设备的管理。

【岗位职责】 1、制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。 2、严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。 3、拟定点心成本及控制毛利率。 5、下达备餐任务、数量、规格。 6、进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。 7、每两个月监督更新一次柜台的糕点陈列品。 【岗位要求】 1、大专学历以上，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验5年以上。 3、熟悉西式面包制作，有一定的创新意识 。

【岗位职责】 1、协助饼房厨师长负责饼房正常运作。 2、饼房厨师长不在时，控制、监测并领导整个饼房的运作；全权负责起饼房的运作。 3、负责部门培训。 4、结合顾客喜好，及时调整饼房出品。 【岗位要求】 1、中专以上学历，具有西饼房相关管理工作经验3年以上。 2、具备一定的英文阅读能力。 3、熟悉西式面包制作，有一定的创新意识。

【岗位职责】 1、制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。 2、严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。 3、拟定点心成本及控制毛利率。 5、下达备餐任务、数量、规格。 6、进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。 7、每两个月监督更新一次柜台的糕点陈列品。 【岗位要求】 1、大专学历以上，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验5年以上。 3、熟悉西式面包制作，有一定的创新意识 。

我的具体职责是什么? 职位概述(要点) 作为饼房厨师长，您将应以最高标准完成以下任务： · 制定甜品菜单及食品节。 · 控制饼房出产的标准。 · 监测收货的食品质量。 · 控制厨师要按照配料卡标准及程序准备食品。 · 及时将变质食品拿出 · 设计新的饼房计划并提出改进方案。 · 同行政总厨共同讨论如何精选饼房设备。 · 及时与行政总厨沟通。 · 保证食品、机器不断更新并指导饼房员工如何正确使用。 · 协助成本制定甜品菜单价钱，其他食品服务也要考虑到酒店预算的盈利差额。 · 要同各餐厅经理共同协助有关客人意见。 · 持续检查食品供应的质量确保食品质量达到希尔顿标准。 · 负责饼房食品采购，同采购部经理共同以最低的价钱买到最好的食品。 · 负责所有饼房食品质量的准备。要不断的检查食品的味道、温度、 外观视觉。 · 计划和准备执行高质量的食品和摆设在指定的餐厅。 · 在酒店运营之中保持HACCP各方面要求。 · 培训所以员工正确操作所有的设备、器具和机器。 · 必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。 · 必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。 · 可以被要求进行外卖工作。 · 可以被要求在厨房以外的地点完成工作。 · 可以被要求进行盘存工作。 · 所有员工都应知道关于住宿率, 宴会, 预测计划和收益。 · 新菜品的制作在品尝上要结合数码照片。 · 与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。 · 积极的学习和适当的改变。 · 用虚心的态度去接受有建设性的意见。 · 时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行为举止，确保部门的良好运营。 · 时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政副总厨汇报所有的问题并采取适当的行动。 · 检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政副总厨汇报所有问题。准备递送工程部门的维修单。 · 监控食品的质量和数量是确保最大限度的节约原材料。 · 检查员工准备的食品质量按需求标准和做出必要的调整。 · 选择有良好表现和工作态度的员工作为部门标准。 · 管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。 · 监控整个食品操作并确保食品按时和正确地操作。 · 负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。 · 参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。 · 控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。 · 时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。 · 确保员工充分的理解并遵守员工手册内容。 · 如有必要 ，该部门有权更改或补充该职位描述。 · 完成任何其他合理的职责和被指派的职责。 我们寻找什么样的人才? 希尔顿饼房厨师长职位始终要以宾客的利益为重并与其他团队成员密切合作。若要成功地应聘这一职位，您的态度、行为、技能和价值观应符合下列标准: · 二至三年饼房厨师长的经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。 · 高中毕业，最好是专业烹饪学校毕业。 · 很好的英文掌握能力(口语和书写)。 · 健康证。 · 在食品安全体系方面的知识。 · 国外工作经验。 · 具有在国际连锁酒店的相关经验。

岗位职责 1、协助饼房行政总厨负责每天饼房的运作； 2、承担饼房行政总厨赋予的餅房的工作职责； 3、协助饼房行政总厨完成所有与饼房相关的工作； 4、控制、监测并领导整个饼房的运作； 5、当饼房行政总厨不在时要全权负责起饼房的运作； 6、负责饼房员工岗上培训。 岗位要求 1、熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验8年以上。 3、熟悉西式面包制作，有一定的创新意识。

Job Summary 工作简述 He/she will lead, manage and organize all requirements for his/her respective kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Pastry Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of working materials, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times. He/she will abide with the instructions and laws issued by the Chinese authorities, HACCP requirement and company’s set standards whichever is higher in connection to food handling, hygiene and food storage. 根据饼房行政总厨批准的标准操作流程来领导、管理并组织本厨房的工作达到最高标准。管理本厨房员工严格遵守厨房食品安全卫生程序，确保布菲台上食物充足，务必做到能同部门内部高效沟通并参与培训。对本厨房的设施设备负有全部责任，包括对其的盘点。确保时刻控制食品成本，通过指导、监督和激励本厨房员工来将服务质量提升至最高水平。与客人交流并向当班厨房负责人及管理层反馈客人意见，该反馈意见会不断提高食品及服务质量和顾客满意度。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品卫生安全要求及酒店相关规定。

Job Responsibilities岗位职责 Planing, organizing, coordinating, staffing, controlling all Culinary operations in Pastry,Bakery. The Pastry Chef must develop long-range plans while resolving daily challenges across the entire spectrum of the department.  The Pastry Chef must thoroughly understand the basic management principles for each component of the Culinary operations.计划, 组织, 配合, 安排员工, 控制所有饼房营运. 糕点厨师长在每天处理日常工作时, 同样要有对所有分部门的长远发展计划. 厨师长必须对各分部门的食品和酒水营运方面的基本原则有全面的了解。 Responsible for the efficient operation of Bake Shop, to include the preparation of bake goods and desserts for Brasserie Café, Banquets, Room Service, Pastry Shop, Lobby Lounge, and Executive Lounge.有效管理糕点房, 包括西餐厅, 宴会厅, 客房送餐, 美食店, 大堂吧及行政酒廊的面包和甜品。 1.Responsible for: Pastry Sous Chef, Chef de Partie, Bakery Chef, Cooks and Attendants.管理饼房副厨师长, 领班, 厨师助理。 2.Directly responsible for Bake Shop, Kitchen area, ensuring a smooth running, profitable operation within the framework of the Hotel. 直接对饼房负责, 保证一切正常, 并有利酒店营运。 3.Develop and maintain the Hotels culinary concepts and standards for food preparation and presentation.发展并拥护酒店对厨房的食品准备和摆盘标准。 4.Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas. 在保证正确的出品, 盘点 和需求的前提下控制好食品成本。 5.Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.坚持万豪集团的领导方针和营运标准, 保证出品质量。 6.Maintain food safety & protection.  All food in working areas should be in compliance with food handling techniques including dating, proper storage, rotation, etc. in accordance with the company policies. Maintain Marriott Brand Standard (control form A1,A2,A3 are filled up on a daily basis).保证食品卫生并且安全, 在工作区域内所有食品使用和储藏都必须严格按照食品要求, 包括日期, 储藏. 每天基本食品安全卫生必须根据集团政策, 遵守万豪的品牌标准(每天必须填写A1, A2, A3表格)。 7.Enforce Marriott’s 30 point Sanitation Checklist by having all kitchens inspected on a monthly basis.每月对所有厨房区域进行执行万豪30点卫生检查。 8.Achieve departmental Budget goals by maintaining efficient cost expenditure.有效的控制开支以达到部门预算目标。 9.To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.以每周为一阶段真实的预测营运需求来保证有足够的员工和食品。 10.Assist the Executive Chef in food promotion, menus, pricing & associate scheduling.协助总厨进行食品推广, 菜单推广, 定价及员工排班。 11.Coordinate with purchasing agent to ensure that all pastry related products conformed to Food & Beverage Department.与采购部协调保证饼房相关产品符合部门要求。 12.Together with Executive Chef to create new dish and recipes, including picture taking which should be displayed in the respective kitchen.与总厨共同创造新菜和研究新配方, 包括对成品菜拍照并陈列到各个厨房。 Job Requirement岗位要求 1.Minimum 5 years kitchen experience and at least 2 years supervisory experience.至少5年西厨房工作经验及2年主管经验。 2.Demonstrated excellent communication and hospitality skills in Mandarin and English.很好的沟通能力, 精通英语。 3.High School and above with cook training.高中及以上学历并相关厨房培训。

【岗位职责】 1、协助厨师长管理饼房的正常运作，保证食物和产品的高质量。 2、时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。 3、协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。 4、根据需求合理的采购食材和严格监督食材的质量标准进行收货。 5、积极的学习和不断的创新菜肴。 6、保证饼房区域包括仓库、冷房、冷冻室、干库干净、整洁并做到卫生标准。 7、为员工提供高质量的培训指导，良好的电脑技能。 【岗位要求】 1、高中学历以上，良好的英语交流能力。 2、具有西饼房相关管理工作经验3年以上。 3、有一定的创新意识。

【岗位职责】 1、按照下达的任务单，组织面点师制作各种面点产品。 2、检查本组员工仪容仪表及个人卫生。 3、注重质量，严格把好面点制作质量关。 4、协助厨师长拟定点心成本及控制毛利率。 5、提出面点新品种及推销方案报厨师长审定。 6、负责本组员工的考勤工作。 7、根据员工特点搞好技术指导和业务培训。 【岗位要求】 1、中专学历以上，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验1年以上。 3、熟悉西式面包制作，有一定的创新意识 。

【岗位职责】 1、按照下达的任务单，组织面点师制作各种面点产品。 2、检查本组员工仪容仪表及个人卫生。 3、注重质量，严格把好面点制作质量关。 4、协助厨师长拟定点心成本及控制毛利率。 5、提出面点新品种及推销方案报厨师长审定。 6、负责本组员工的考勤工作。 7、根据员工特点搞好技术指导和业务培训。 【岗位要求】 1、高中学历以上。 2、具有西饼房相关管理工作经验3年以上。 3、熟悉西式面包制作，有一定的创新意识 。

您的职责是在遵循凯悦酒店集团的企业战略及品牌标准的前提下，协助保持所在部门的高效营运，并满足员工、客人及酒店业主的期望。 You will be responsible to assist with the efficient running of the department in line with Hyatt Hotels Corporation's Corporate Strategic Priorities, whilst meeting employee, guest and owner expectations.    通过对厨房运营和行政管理进行计划、组织、指导和控制协助厨师长管理指定厨房的营运，使之成为成功的独立利润中心，确保客人满意度最大化。 To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. 最少两年酒店或高级餐厅的副厨师长或四年主管厨师的工作经验，最好是国际性豪华酒店品牌；有厨房操作或管理资格证书者更佳；必须全面掌握厨房卫生实践及职业健康与安全标准知识；熟练掌握基本的 MS Office 和 菜品配方维护系统者优先。 Minimum 2 years work experience as Sous Chef  or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

【岗位职责】 1、按照下达的任务单，组织面点师制作各种面点产品。 2、检查本组员工仪容仪表及个人卫生。 3、注重质量，严格把好面点制作质量关。 4、协助厨师长拟定点心成本及控制毛利率。 5、提出面点新品种及推销方案报厨师长审定。 6、负责本部门员工的考勤工作。 7、根据员工特点搞好技术指导和业务培训。 【岗位要求】 1、具有西饼房相关管理工作经验3年以上。 2、熟悉西式面包制作，有一定的创新意识 。

岗位职责 1.制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。 2.严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。 3.拟定点心成本及控制毛利率。 5.下达备餐任务、数量、规格。 6.进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。 岗位要求 1.大专学历以上，优秀者可放宽条件。 2.具有西饼房相关管理工作经验3年以上。 3.熟悉西式面包制作，有一定的创新意识 。 请注意：你的简历信息将会被我们转发到我们的第三方招聘系统进行流程使用。我们会采用合理的安全措施来保护您的个人数据安全，如您继续申请该职位，即表示您已知晓并认可我们的操作。

Help to direct, control and co-ordinate the activities of all Chefs and pastry commis, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times. 帮助指导、控制和协调所有厨师和糕点专员在准备和烹饪食品方面的活动，以确保在任何时候都能提供高效、盈利和顺畅的食品服务。 In charge of all respective kitchen work. 负责厨房的各项工作。 Inspect storerooms, refrigerators and freezers daily, to prevent wastage. 每天检查库房、冰箱和冰柜，防止浪费。 Assist the Pastry Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control. 协助糕点副厨师长控制成本，尽量减少食品变质，充分利用剩余食品，控制食物分量。            Check the quality and quantity of food received from the markets and stores. 检查从市场和商店收到的食品的质量和数量。 Always look for cost saving and environmental ideas. 总是寻找节约成本和环保的想法。 Maximize employee’s productivity, in order to minimize payroll cost. 最大限度地提高员工的生产力，以减少工资成本。 Monitor pastry operating costs and take corrective action, when necessary to reduce expenses. 监控糕点运营成本，必要时采取纠正措施，降低成本。 Ensure that all food is prepared and served according to the standards set by the Pastry Chef. 确保所有的食物都按照糕点师制定的标准准备和供应。 Produce and check preparation and presentation of food. 生产和检查食品的准备和展示。 Make sure standard recipes are used, and food is presented according to pictorials. 确保使用标准的食谱，并按照图片展示食物。准备和展示食物。 Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind. 确保所有机器、家具(冰箱、长凳等)、设备和器具始终保持清洁和工作状态。检查所有指定区域的环境卫生，防止任何形式的污染。 Ensure the kitchen complies with health and safety standards as to prevent accidents. 确保厨房符合健康和安全标准，防止事故发生。 Ensure lines of communication within the outlet kitchen are effective. 确保出口厨房内的沟通渠道有效。 Maintain interdepartmental communication to avoid frictions of any kind. 保持部门间沟通，避免任何形式的摩擦。 Represent the culinary team in an absolute correct manner when in the public areas. 在公共场合以绝对正确的方式代表烹饪团队。 Assist in staff training in conjunction with the Training Department and Departmental Trainers. 与培训部门和部门培训师一起协助员工培训。 Maximize employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation. 最大限度地提高员工的工作效率和道德，并始终保持纪律，遵循酒店的指导方针和当地法律。 Motivate all staff to perform their duties by demonstrating professionalism, organizational skill and team spirit. 通过展示专业精神、组织能力和团队精神，激励所有员工履行职责。 Ensure all staff adheres to grooming and presentation standards. 确保所有员工遵守仪容仪表标准。 Report all accidents, health and safety hazards to Pastry Chef. 向糕点师报告所有事故、健康和安全隐患。 Follow up and keep a tidy control over function and event orders. 跟进并保持对宴会和活动订单的有序控制。 In charge of food requisitions, orders and inter-kitchen transfers. 负责食品的申请，订单和厨房间的转移。 Instigate maintenance requests if necessary, and check on completion. 必要时提出维修要求，并检查完成情况。 Responsible for the Duty Roster, Staff Leave and Attendance Record. 负责值班表、员工请假和考勤记录。 Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. 意识到注意义务，遵守职业、健康和安全法规、政策和程序。 Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. 熟悉财产安全、急救、消防和应急程序，安全、合理地操作设备。 Initiate action to correct a hazardous situation and notify supervisors of potential dangers. 主动采取措施纠正危险情况，并通知主管潜在的危险。 Log security incidents and accidents in accordance with hotel requirements. 按照酒店要求记录安全事件和事故。