Position Overview 岗位概述： Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with departmental quality standards, recipes and plating guide specifications. 按照部门质量标准、菜谱及摆盘规范，负责指定营业点常规菜品与特色菜品的规划、备料、摆盘，并在各食品制作环节提供高品质出品。 Maintain organization, cleanliness and sanitation of work areas and equipment. 保持工作区域与设备整洁有序、卫生合规。 Ensure staff are present & correct, Grooming and behaviour. 监督员工到岗情况、仪容仪表及言行举止符合规范。 Be a presence during receiving times, controlling quality of food delivered and monitoring vendors. 货品到货时现场验收，把控食材品质，并对供应商进行监督。 The Role 岗位职责： o Ability to perform job functions with attention to detail, speed and accuracy. o 工作细致高效，操作精准无误。 o Ability to prioritize, organize and follow through. o 合理划分工作优先级，统筹安排并落实各项工作。 o Ability to be a clear thinker, remain calm and resolve problems using good judgment. o 思路清晰，遇事沉着冷静，能凭借合理判断解决问题。 o Ability to work well under pressure of meeting production schedules and timelines for guests' food orders. o 能够承受工作压力，按时完成菜品制作，保障宾客出餐时效。 o Ability to maintain good coordination. o 具备良好的协作能力。 o Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line. o 可搬运整箱货品至工作岗位，将存放区、备餐区的锅具及食材运送至出餐线。 o Ability to work minimum an 8-hour shift in hot, noisy and sometimes close conditions. o 可在高温、嘈杂、空间相对密闭的环境中，完成至少 8 小时在岗工作。 o Ability to work with all products and ingredients involved. o 熟练处理各类食材与物料。 o Ability to use all senses to ensure quality standards are met. o 灵活运用感官判断，把控出品品质达标。 o Ability to differentiate dates. o 能够分辨食材效期。 o Ability to operate, clean and maintain all equipment required in job functions. o 熟练操作、清洁及保养岗位所用全部设备。 o Ability to comprehend and follow recipes. o 理解并严格按照食谱制作菜品。 o Ability to expand and condense recipes. o 可根据用量增减调整食谱配比。 o Ability to perform job functions with minimal supervision. o 无需过多监督，可独立完成本职工作。 o Ability to work cohesively with co-workers as part of a team. o 具备团队精神，与同事默契配合。 o Maintain and strictly abide by state sanitation/health regulations and hotel requirements. o 严格遵守当地卫生法规及酒店各项规定。 o Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. o 全面掌握设备保养与使用规范，合规、安全操作各类设备及工具。 o Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. o 熟知并遵守部门及酒店各项规章制度与操作流程。 o Meet with Executive Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. o 与行政副总厨对接工作安排、预估营业情况、临时变动及其他相关工作事项。 o Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys according to procedures. o 班前工作：开启烤箱、炸炉等指定设备，加满保温餐台，解锁立式冷藏柜、步入式冷库等上锁区域，并按规定保管钥匙。 o Complete opening duties: o 完成班前各项准备工作： o Set up workstation with required mis en place, tools, equipment and supplies according to standards. o 按照标准完成岗位备料、工具及物资摆放。 o Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards. o 检查工具、设备及物料的清洁度与运行状态，确保全部符合标准。 o Check production schedule and pars. o 核对生产计划与物料标准存量。 o Establish priority items for the day. o 确定当日优先制作的菜品。 o Inform the Purchasing dept of any supplies that need to be requisitioned for the day's tasks. o 如需申领物资，及时告知采购部。 o Transport supplies from the storeroom and stock in designated areas. o 从仓库领取物资，并摆放至指定区域。 o Inspect the cleanliness and organization of the line and work stations; rectify any deficiencies. Maintain throughout the shift. o 检查出餐线及各岗位的整洁与规整情况，及时整改问题，并在岗期间持续维护。 o Start prep work on items needed for the particular menu of the day. o 着手准备当日菜单所需食材。 o Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. o 统筹各区域备料，确保所有食材就位，随时可供出品。 o Continue prep work after the meal period for the next meal service. o 餐段结束后，为下一餐期提前备料。 o Check Micros printer at the work station; ensure that it is in working order and there is enough paper available for the shift. o 检查岗位收银订单打印机，确保设备正常、打印纸充足。 o Prepare all menu items following recipes and yield guides, according to department standards. o 依照食谱与出餐标准制作各类菜品，符合部门规范。 o Inform the Executive Chef of any shortages and ensure replenishment before the item runs out. o 食材即将短缺时及时告知行政总厨，确保及时补库。 o Inform F&B service staff of exhausted items and amount of available menu specials throughout the meal period. Act to rectify any exhausted items ASAP o 餐期内及时告知前厅服务人员售罄菜品及特色菜品余量，尽快补充断供菜品。 o Communicate any assistance needed during busy periods to the Executive Chef to ensure optimum service to guests. o 营业高峰期及时向行政总厨反馈支援需求，保障服务品质。 o Inform chefs & service staff of any excess items that can be used in daily specials or elsewhere. o 告知后厨及前厅人员富余食材，用于当日特色菜品或其他用途。 o Maintain proper storage procedures as specified by Hygiene Department and hotel requirements. o 按照卫生部及酒店规定执行食材存放规范。 o Minimize waste and maintain controls to attain forecasted food cost. o 减少食材损耗，把控成本，达成预估食品成本指标。 o Ensure outlet chefs Disinfect and sanitize cutting boards and worktables. o 督促各档厨师对砧板、工作台进行消毒杀菌。 o Transport empty, dirty pots and pans to the pot wash station. o 将空置、使用后的锅具运送至洗锅区。 o Direct and assist Stewards in order to make clean up a more efficient process. o 指导并配合管事部人员，提升清洁工作效率。 o Breakdown workstation and complete closing duties according to department standards: o 按照部门标准收岗，完成班后收尾工作： o Return all food items to the proper storage areas. o 将所有食材归置到对应储存区域。 o Rotate all returned product. o 遵循先进先出原则整理归库食材。 o Wrap, cover, label and date all items being put away. o 食材密封加盖，张贴标签并标注日期。 o Straighten up and organize all storage areas. o 整理各类储存区域。 o Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves. o 清洁擦拭备餐区、冷藏柜、冷库及置物架。 o Return all unused and clean utensils/equipment to the specified locations. o 将未使用且清洁完毕的厨具、设备放回指定位置。 o Ice down hot items from the steam table, so they cool quickly. o 将保温餐台内的热食做降温处理，加速冷却。 o Turn off all equipment not needed for the next shift. o 关闭下一餐段无需使用的设备。 o Restock items that were depleted during the shift. o 补充当班消耗的物资。 o Review status of work and follow-up actions required with the section chefs before leaving. o 下班前与各档厨师核对工作完成情况及后续待办事项。 o Successful completion of the Capella Hotel Group training/certification process. o 顺利完成嘉佩乐酒店集团相关培训及考核认证。 Talent Profile 能力&技能需求： ­ Knowledge of and ability to produce many different types of Pastries and Bakery products ­ 精通各类面点及烘焙产品制作技艺，可独立完成出品。 ­ Exquisite presentation of all items for all areas, especially plated desserts ­ 所有出品造型精致，尤其擅长盘饰甜点的摆盘呈现。 ­ Amazingly creative buffet presentations and set ups ­ 富有创意，擅长自助餐甜品区的造型设计与场景布置。 ­ Dedicated to staff training and excellent training skills, hands on. ­ 重视员工培训，实操能力突出，擅长实操教学。 ­ Ability to solve problems and provide alternatives as and when required ­ 具备问题处理能力，可按需提供备选方案。 ­ Able to sustain long working hours and high-pressure environment ­ 能够适应长时间工作及高压工作环境。 ­ Pleasant, calm and composed at all times 始终态度亲和，处事沉稳冷静。

工作职责： 领导和监督技能 为烹饪团队提供指导和支持，确保所有厨房操作顺利进行。营造积极高效的工作环境，激励和鼓舞团队成员。 烹饪技巧 拥有高级烹饪知识和技能，包括菜单开发、摆盘技术和食材采购。负责监督厨房准备的所有食物的质量和一致性。 解决问题 快速识别并解决厨房中出现的问题，如设备故障或配料短缺。实施解决方案以防止将来出现问题并提高厨房效率。 沟通技巧 与主厨、厨房工作人员和其他部门进行有效沟通，确保无缝用餐体验。向团队成员提供清晰简洁的反馈，鼓励成长和发展。 时间管理 有效管理时间，按时完成任务，尤其是在繁忙的服务时段。确定任务的优先顺序，确保优先完成关键和紧急任务，同时保持工作质量。 注重细节 确保所有食物都符合最高的质量、外观和摆盘标准。保持厨房整洁有序，遵守健康和安全标准。 任职资格： • 优先考虑酒店或烹饪学校的技术教育背景 • 有 5 年在国际品牌/宴会/主厨/糕点厨房担任厨师的经历，或有高标准的独立餐厅工作的经历 • 至少 3 年在国际品牌酒店担任厨师长或 1 年同等职位的经历 • 能够设定优先事项并及时完成任务 • 能够在压力环境下很好地工作，在压力下保持冷静并能够解决问题 • 熟悉 HACCP • 有在国际连锁酒店担任类似职位的工作经验者优先考虑

[岗位职责】 全面负责饼房的日常运营并领导整个饼房的运作； 制订西饼房生产计划，全面负责西饼房的餐食准备与烹制； 拟定点心成本及控制毛利率； 遵守当地的卫生和安全法规，及品牌规范，确保客人饮食安全； 按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰； 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。 [任职资格】 烹饪专业院校以上学历； 具有西饼房相关管理工作经验5年以上，同等岗位经验2年以上； 熟练的专业英语交流能力； 有优秀的创新能力； 具备与各级团队成员的沟通能力，监督和激励员工。

岗位职责 1负责饼房日常运营管理，包括产品研发生产计划及质量控制 2监督糕点面包及甜点的制作流程，确保符合食品安全标准 3根据季节和市场需求调整产品结构，创新产品配方 4管理饼房团队，包括排班培训及绩效考核 5控制原材料采购及库存管理，优化成本控制 6维护饼房设备，确保生产环境整洁及设备正常运行 岗位要求 1具备扎实的西点制作技能，熟悉各类糕点面包及甜点的制作工艺 2有饼房管理经验者优先，能够高效管理团队及生产流程 3具备良好的创新意识，能够根据市场趋势开发新产品 4熟悉食品安全及卫生管理规范，持有相关证书者优先 5具备较强的沟通协调能力，能够与其他部门有效配合 6工作细致认真，责任心强，能够承受一定的工作压力

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 4、下达备餐任务、数量、规格 5、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 6、定期更新饼房糕点出品 岗位要求 1、中专学历以上，较为熟练的专业英语交流能力 2、具有西饼房相关同岗位管理工作经验3年以上 3、熟悉西式面包制作，有一定的创新意识 

1.保持与行政总厨的良好沟通，包括相关的内部沟通， 及时汇报客人的意见和建议, 传达必要的信息给厨师团队 2.管理厨师团队以确保烹饪符合酒店标准的高质量的食物并良好的摆放在所在餐厅和酒店 3.培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准，并保留相应的文件 4.遵守酒店各项规章制度及程序 5.计划、统筹和督促菜单及时的执行， 并保证菜单在执行前已具备必要的摆盘指南、食谱、食物的照片和成本核算等信息 6.负责维持所在厨房的食品成本、工作所需的材料、厨房能量消耗和预算一致

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Nestled on a private island in Jinji Lake, Four Seasons Hotel Suzhou emerges as a tranquil oasis embraced by lush gardens and sparkling waters. As an urban resort, it stands just steps from the city’s core—yet within its bounds lies a tranquil sanctuary, where the hustle of downtown softens into serene privacy. The Hotel features 199 guest rooms and suites complemented by 11 standalone villas, providing an idyllic sanctuary for family gatherings, romantic getaways, or business stays. About the role: This role is responsible for all pastry and bakery production operations, delivering consistent, high-quality desserts, breads and customized pastry products for all hotel outlets, banquets and amenities. It follows standard recipes and hygiene regulations, maintains kitchen equipment and a safe working environment, collaborates closely with cross-functional teams to fulfill guest special requests, and keeps updated with global pastry trends to optimize product quality and innovation. What you will do: - Execute daily pastry and bakery production, ensure consistent premium quality, standard presentation and adequate supply of desserts, breads, chocolates and other pastry products for hotel outlets, banquets and in-room amenities. - Follow standardized recipes and purchasing specifications, strictly comply with Four Seasons and local food hygiene standards, maintain kitchen cleanliness, stable equipment operation and qualified cold storage temperature. - Coordinate with the Executive Chef, bakers and cross-department teams to complete daily production, special customized pastries, display cakes and 3D cake productions as required. - Maintain a safe and tidy working environment, conduct daily equipment maintenance, and properly respond to hotel safety emergencies and operational arrangements. - Keep abreast of international pastry techniques and industry trends, assist in product upgrading and innovation, and complete ad-hoc tasks assigned by management. What you bring: - College degree in pastry, hotel catering management or equivalent working experience. - Solid working experience as a Pastry Chef in luxury international hotels. - Basic English reading, writing and speaking skills. - Fluent Mandarin speaker with valid working authorization in China. What we offer: • Competitive Salary, wages, and a comprehensive benefits package • Excellent Training and Development opportunities • Complimentary Accommodation at other Four Seasons Hotels and Resort • Complimentary Dry Cleaning for Employee Uniforms • Complimentary Employee Meals • An opportunity to build a life-long career with global potential and a real sense of pride in work well done Schedule & Hours: • This is a full time position • The schedule depends on operations need

岗位职责 1. Ensure dim sum production meets the standard of quality.    确保点心出品符合质量标准。 2. Assist Executive Chinese Chef and Chinese Sous Chef at all time.    协助行政总厨和副厨师长。 3. Have general good knowledge of food techniques.    有丰富的食物知识。 4. Report any complaints or problems to Executive Chinese Chef or Chinese Sous Chef.    向总厨和副厨师长汇报任何投诉或问题。 5. Be familiar with kitchen equipments.    熟悉厨房的设备。 6. Complete other duties as assigned.    完成其他指派的工作。 岗位要求 Education:             Secondary school and professional Chinese cooking school 文化程度:               高中毕业和专业烹饪学校   Certification:         Culinary Mastery Certification. 文凭证书:               厨师证   Experience:           Minimum five or six years hotel experience as Dim Sum Che 工作经验:               至少5-6年的酒店点心师傅工作经验   Other:                   Have good understanding of people and general knowledge of food 其它要求:              有良好的食物知识及与人沟通的能力

岗位职责 1、全面负责包饼房的全面运作； 2、计划，组织，配合及安排包饼房员工的所有工作，并且负责员工岗上培训与发展； 3、有效管理和负责 包括西餐厅, 宴会厅, 客房送餐, 精灵饼屋, 大堂吧及行政酒廊等面包和甜品的所有出品； 4、除出品，厨师长须要参与并负责精灵饼屋及下午茶等的宣传与销售； 5、厨师长必须遵守集团的食品卫生标准，并对食品和酒水营运方面标准和原则有全面的了解。 岗位要求 1、国际联号5星级酒店的饼房管理经验3年及以上； 2、优秀的创新及沟通能力； 3、国际品牌酒店筹开经验优先考虑；

【岗位职责】 1、制订饼房生产计划，全面负责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。 4、下达备餐任务、数量、规格。 5、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、具有饼房相关管理工作经验2-3年。 2、熟悉面包和甜品制作，有一定的创新意识 。

岗位职责 1.Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序 2.Performs all duties of kitchen associates as required. 履行厨房员工的责任 3.Purchases appropriate supplies and manage inventories according to budget. 按预算购买适当的供货及管理存货 4.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 5.Trains associate in safety procedures and supervise 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 岗位要求 1.Possesses the ability to perform all functions in the pastry operation 在饼房的运营中履行职责 2.Food and Beverage culinary management experience with demonstrated leadership 餐饮管理经验 3.Extensive knowledge of food handling and sanitation standards 全面的食品加工及卫生标准知识

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。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，持续提升客人满意度。 You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.  The Sous Chef is responsible 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，国际性豪华酒店品牌优先；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、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4年以上。 3、熟悉西式面包制作，有一定的创新意识 。

具备同岗位工作经验。 【岗位职责】 1、负责酒店饼房日常运营管理，包括甜品、面包、蛋糕等产品的研发、制作及质量控制 2、根据酒店需求设计季节性菜单及特色产品，确保出品符合酒店标准 3、控制饼房成本，合理规划原材料采购及库存管理 4、培训并指导饼房员工，提升团队专业技能和工作效率 5、维护饼房设备，确保工作环境符合卫生安全标准

工作地点： 深圳 charmi 烘焙店 主要岗位职责： 1. 跟进烘焙市场趋势，独立完成欧包、酥皮面包等新品研发、试样测试，输出完整产品方案； 2. 根据门店反馈优化现有产品工艺、口感，开发季节限定款，兼顾出品效率与成本； 3. 制定烘焙SOP、原料配比标准，巡店把控全门店出品品质，减少物料损耗； 4. 新品上线前开展实操培训、现场带教，输出教学资料，确保员工熟练操作； 5. 统筹烘焙班组岗位分工、日常生产管理，规范后厨操作与卫生秩序； 6. 核算产品成本，把控原料品质，落实食品安全规范。 职位要求： 1.3 年以上连锁烘焙研发 / 主厨经验，有 连锁烘焙品牌等同类型品牌经历优先，精通各类烘焙全流程制作； 2.可独立调试配方、编写标准化文件，能快速处理门店各类产品技术问题； 3.具备班组管理及实操培训能力，擅长现场教学，沟通表达清晰； 4.审美佳，紧跟烘焙流行风向，创新落地能力强； 5.熟悉食品安全规范，有门店品控、后厨管理经验。

工作职责： 1. 全面负责饼房日常生产管理，包括面点、烘焙类产品的制作流程优化、出品质量把控及食品安全执行； 2. 制定并落实每日/每周生产计划，统筹原料领用、损耗控制及库存管理，确保成本合理、供应稳定； 3. 主导新品研发与口味迭代，结合市场反馈及季节特点设计符合客群需求的中式/西式糕点、面包、饼类等产品； 4. 带教与管理饼房团队，组织岗位技能培训、操作规范考核及绩效辅导，提升整体作业效率与专业水平； 5. 严格执行后厨卫生标准与食品操作规范，配合完成各项内外部食品安全检查。 任职资格： 1. 中技（中专/技校/职高）及以上学历，烹饪工艺与营养、中西面点工艺、食品加工技术等相关专业优先； 2. 具备5年以上饼房或烘焙厨房实操经验，其中至少2年厨师长管理岗位，有连锁餐饮、星级酒店或知名烘焙品牌工作经验者优先； 3. 熟练掌握中式酥点、广式茶点、欧包、吐司、甜咸面包等主流品类的配方配比、发酵控制、成型烘烤及装饰工艺； 4. 具备基础成本核算能力，熟悉面粉、油脂、酵母等原辅料特性及供应商管理要点； 5.具备食品安全管理员证书或中级中式面点师/西式面点师职业资格证书者优先。

工作职责： • 协助行政总厨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并通知行政副总厨和行政总厨。 • 协助行政副总厨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。 • 当行政总厨不在时，及时与行政副总厨和管理层沟通。 • 保证食品、机器不断更新并指导饼房员工如何正确使用。 • 同行政副总厨共同研究如何发展饼房食品控制程序。 • 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。 • 同行政副总厨和行政总厨共同监测饼房食品成本并及时纠正其中出现的问题。 • 同时也要同宴会厅及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。 任职资格： 希尔顿饼房总厨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: • 三至五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。 • 更新的卫生课程。 • 健康证。 • 在食品安全体系方面的知识。 • 具有在国际连锁酒店的相关经验。

【岗位职责】 1. 全面负责饼房日常生产管理 ， 包括面点、烘焙类产品的制作流程优化、出品质量把控及食品安全执行。 2. 生产计划与库存管理 ，制定并落实每日/每周生产计划，统筹原料领用、损耗控制及库存管理；具备基础成本核算能力，确保成本合理、供应稳定，。 3. 新品研发， 主导新品研发与口味迭代，结合市场反馈及季节特点设计符合客群需求的中式/西式糕点、面包、饼类等产品。 4. 团队管理与培训， 带教与管理饼房团队，组织岗位技能培训、操作规范考核及绩效辅导，提升整体作业效率与专业水平。 5. 卫生与食品安全执行 ，严格执行后厨卫生标准与食品操作规范，配合完成各项内外部食品安全检查。 6. 质量标准建立，建立并维护饼房产品的质量标准，确保所有出品符合酒店品牌定位 【 任职要求】 1. 5年以上饼房或烘焙厨房实操经验。备连锁餐饮、星级酒店或知名烘焙品牌工作经验者优先。 2. 熟练掌握欧包、吐司、甜咸面包、巧克力等主流品类的配方配比、发酵控制、成型烘烤及装饰工艺；对中式酥点或广式茶点有个人涉猎。 3. 对市场变化和趋势有高度敏感。

工作职责： 1. 全面负责西饼房日常生产管理，包括面点、烘焙类产品的研发、标准化制作及出品质量把控； 2. 制定并优化饼房各岗位作业流程、操作规范及食品安全执行标准，确保符合希尔顿食品卫生与安全要求； 3. 统筹原料采购计划、库存管理及成本控制，合理降低损耗率，提升出品毛利率； 4. 负责饼房团队的排班调度、技能培训、绩效辅导与梯队建设，持续提升团队专业能力与协作效率； 5. 根据季节变化、市场需求及品牌定位，主导新品研发与菜单更新，协同营销部门完成产品推广落地。 任职资格： 1. 中专/技校/职高及以上学历，烹饪工艺与营养、中西面点工艺、食品科学与工程等相关专业优先； 2. 具备10年及以上连锁餐饮或星级酒店饼房工作经验，其中至少5年担任饼房主管或厨师长岗位； 3. 精通中式面点、西式烘焙、甜品制作全流程，熟练掌握面包、蛋糕、酥点、月饼等主流品类工艺及设备操作； 4. 具备较强的菜品研发能力、标准化文档编写能力及成本核算意识，能独立完成SOP制定与培训落地； 5. 具备良好的团队管理能力、跨部门沟通协调能力及抗压能力，认同餐饮行业服务文化与工作节奏。