l Formulated various staff management and rules and regulations, and supervised their implementation.
制定员工各项管理和规章制度，并督促落实实施。
l Develop the work process of employees.
制定员工岗位工作流程。
l Prepare all kinds of food according to the requirements of each department.
根据各部门要求，准备各项相关食品。
l Supervise employees' professional level and often train employees' professional and technical level.
督导员工专业水平并经常培训员工专业技术水平。
l Complete all work tasks assigned by superiors.
完成上司下达的各项工作任务。
l Regularly train employees on their professional skills and provide information on the purchase and purchase of appliances.
经常培训员工专业技术水平，提供选购用具的情况。
l Check employee grooming.
检查员工的仪容仪表。
l Communicate direct supervisor's instructions to subordinates in a timely manner.
将直属上司的指示，及时地传达给下属员工。
l Provide food promotion advice.
提供食品推广建议。
l Assisted the chef in formulating various management and rules and regulations, and supervised their implementation.
协助厨师长制定各项管理和规章制度，并督促落实实施。
l The right of approval for bakery articles.
饼房用品的领用审批权。
l Supervise staff to produce high quality finished goods and maintain standards.
督导员工制作高质量制成品及保持水准。
l Be on time for work and check your work.
准时上班、作好工作检查。
l Check the goods provided by suppliers and ensure the quality.
验收供应商提供货品、确保质量。
l Ensure production, quality and guide chef working procedures.
确保出品、质量、指导厨师工作程序。
l Check the appearance and appearance of kitchen staff.
检查厨房员工仪容、仪表。
l Check and follow up kitchen hygiene.
检查跟进厨房卫生工作。
l Control food and raw material costs.
控制食品及原料成本。
l Create a dessert menu for the buffet.
制定自助餐甜品菜单。
l Arrange and supervise the staff to clean the kitchen.
安排和督促员工大扫除厨房卫生。
l Check all kitchen allotments to ensure cost control.
检查所有厨房的调拨单，确保控制成本。
l Participate in internal training of hotel and department.
参加酒店、部门内部培训。
l Presided over the weekly meeting of the department and responded the guest's opinions to the superior.
主持部门每周例会，将客人意见向上级反应。
l Hold a bakery training course.
召开饼房培训课程。
l Organize a health inspection.
组织卫生大检查。
l Organize monthly training and assessment of the department.
组织部门每月培训考核。
l Attend the monthly work summary meeting of the department and report the opinions to the superior.
参加部门每月工作总结会议将意见反应给上级。
l How to effectively control the raw materials and costs of the bakery?
如何有效控制饼房原料、成本。
l Strictly control the quality and price of goods.
严格控制货品质量、价格。
l Make a plan to avoid waste.
有计划进行制作，避免浪费。
l Pay attention to the recycling of various items.
注意对各种物品的循环再用。
AS THE STANDARD任职标准
l Basic requirements:
基本要求：
l 1. No limitation for men or women, age 28 or above, height of male is 1.65 meters or above, and height of female is 1.60 meters or above. Personality: Mature and steady
1、男女不限，年龄28岁以上，男身高1.65米以上，女1.60米以上。性格：成熟、稳重
l 2. Good ideological and moral quality, psychological quality and physical fitness, able to handle the pressure of tedious work
2、良好的思想道德品质、心理素质和健康体能，能承受处理繁琐事务的工作压力
l 3. Consciously abide by the rules and regulations of Novotel Changsha Exhibition Hotel, and accept the edification of accor hotel management corporate culture.
3、自觉遵守长沙会展诺富特酒店的规章制度，接受雅高酒店管理企业文化的熏陶。
l Education background: High school or above
教育背景: 高中以上学历
l Training experience: relevant professional training.
培训经历: 受过相关专业培训。
l Experience: at least 2 years working experience in the same position in the same star hotel.
经 验: 具有2年以上同星级酒店同职位工作经验。
l Skills: Have a systematic understanding and practical accumulation of modern hotel and kitchen bakery management mode. Familiar with kitchen work flow.
技能技巧: 对现代酒店、厨房饼房管理模式有系统的了解和实践的积累。熟悉厨房工作流程。
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