工作职责： 1. 协助厨师长统筹厨房日常运营，包括菜品研发、标准制定、成本控制及人员排班管理； 2. 负责中餐热菜/冷菜/面点等至少两个功能区的现场指导与出品质量把控，确保菜品口味、摆盘及出品时效符合餐厅标准； 3. 组织并落实员工技能培训、岗位带教及食品安全规范执行，监督后厨卫生、设备使用及操作安全； 4. 参与菜单更新、食材验收与库存管理，配合采购部门优化原料使用效率，降低损耗率； 5. 在厨师长授权下处理突发运营问题，协调前厅后厨衔接，保障高峰时段出品稳定与服务协同。 任职资格： 1. 中等职业教育（中专/技校/职高）及以上学历，烹饪工艺与营养、餐饮管理或相关专业优先； 2. 具备4年以上正规餐饮企业后厨工作经验，其中至少2年担任主厨助理、厨师主管或同等管理岗位； 3. 熟练掌握中餐主流菜系制作技艺，具备独立完成宴席菜单设计与批量出品能力； 4. 持有有效《健康证》及中级（含）以上中式烹调师职业资格证书； 5. 熟悉厨房6S管理、HACCP食品安全体系及成本核算基本方法，能熟练使用常用厨房管理工具； 6. 具备良好的团队协作意识、抗压能力与跨岗位沟通协调能力，无不良从业记录。

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

[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。

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.协助西厨房行政总厨拟定点心成本及控制毛利率。 5.协助西厨房行政总厨提出面点新品种及推销方案。 6.负责西饼房员工的考勤工作。 7.根据员工特点搞好技术指导和业务培训。 8.完成西厨房行政总厨交派的其他工作。 岗位要求 1. 五年以上西饼房工作经验，三年以上西饼房相关管理工作经验。 2 .熟悉西式面包制作，有一定的创新意识 。

• 协助行政总厨制定甜品菜单及食品节。 To assist the Executive Chef with the planning of dessert menus and food promotions. • 控制饼房出品的标准。 Control standards of food production and presentation throughout the village. • 监测收货的食品质量。 To examine goods and quality of received goods. • 控制厨师要按照配料卡标准及程序准备食品。 Controls the Cooks to follow over standard recipes and methods of preparation. • 及时将变质食品拿出并通知行政总厨。 Informs the Executive Chef immediately of bad products. • 协助行政总厨设计新的饼房计划并提出改进方案。 To assist Executive Chef with the planning and design of new Pastry and Bakery Kitchens and improvement schemes. • 同行政总厨共同讨论如何精选饼房设备。 To discuss with the Executive Chef on the choice of Pastry/Bakery Kitchen equipment.• 同行政总厨共同研究如何发展饼房食品控制程序。 To work closely with the Executive Chef on the development of food control procedures. • 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。 To assist with the costing and pricing of dessert menus and other food services having taken into consideration the profit margins lined out in the hotel budgets. • 同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。 Together with the Executive Chef investigates pastry food cost problem with a view to take whatever corrective action may be necessary.

【岗位职责】 1、按照下达的任务单，组织西点师制作各种产品。 2、检查本组员工仪容仪表及个人卫生。 3、注重质量，严格把好西点制作质量关。 4、协助厨师长拟定点心成本及控制毛利率。 5、提出西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5年以上。 3、熟悉西点制作，有一定的创新意识 。

Salary: Negotiable 此岗位薪资：面议。 【Job Summary】 The Executive Pastry Chef supports the management of the pastry section of the kitchen in the hotel. The individual assists in the development of creative pastry and bakery recipes to highest quality of selection for the guests. 【岗位概述】 行政饼房厨师长全面统筹酒店饼房厨房各项运营工作。主导研发创意甜品及烘焙配方，为宾客提供高品质出品。 【The Role】 o Provides inspirational leadership, clear vision and direction to team members to ensure delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members. o Communicates expectations, recognises performance, and produces consistent desired business results. o Ensures and provides flawless, upscale, professional and high-class guest service experiences as a role model and expertise in all pastry/kitchen related matters. o Be an exemplary role model in inspiriting team members through strong demonstration of the Capella Culture and Service Philosophy. o Oversees and manages the daily operations of the Pastry Kitchen and ensures that all team members comply with service standards, departmental policies and operating procedures set by the hotel. o To ensure that the Department Operational Budget is strictly adhered to. o Independently coordinates and prepares the schedule for F&B functions and activities with other F&B heads and sections as assigned to ensure smooth operation. o Provide the highest level of guest comfort and ensures the delivery of the Capella brand, values and vision, to create an amazing experience for our guests and team members. o Oversees and manages the daily operation of the pastry section, ensuring highest standard of quality of service and food production. o Ensure that the Pastry kitchen is managed efficiently, that team members comply with the food hygiene, and safety standard procedures set by the hotel. o Monitor the cost and inventory control while ensuring an optimal level of business returns. o Review monthly budget, business forecasts and ensures accurate financial reporting. o Assigns and delegate tasks to subordinates and monitors their performance periodically. o Establishes and implement performance standards for the Bakery and Pastry Kitchen to establish and maintain a streamlined and efficient operation within the Commissary Kitchen. o To encourage the Bakery and Pastry Team to be creative and support the Food & Beverage Division’s marketing and upsell activities. o To ensure quantities prepared are according to recipes and plating specifications. o To prepare and supervise daily mis-en-place and assures that all sections are ready supplied with fresh and high quality products based on anticipated business levels. o Monitor and maintain procedures to ensure the security, proper storage of inventory supplies in a timely manner to minimise wastage and pilferage. o Initiates and implement innovative pastry concepts and menu updates periodically following seasonal festivities etc. o Proactively seek ways to maximize revenues and profits through Pastry and Bakery products. o Ensures accurate maintenance of recipes, conversion recipes and product specifications. o Effectively coordinate Kitchen meetings to achieve highest level of efficiency and make sure the kitchen team is informed about daily and upcoming events. o Ensures that the daily order list will be on time, purchased the best possible food and prepared according to the needs of the individual Kitchen. o Monitors and evaluate the activities and trends of competitive restaurants, bars and other hotel's banqueting departments. o Ensures that all colleagues adhere to the Health, Hygiene and Safety guidelines in accordance with the Food, Health, Hygiene and Safety manuals. o Establishes and implement operating standards for the Kitchen, establish and maintain a streamlined and efficient operation. o Conducts theoretical, formal and practical (on the job) training for all kitchen staff. o Responsible for ensuring that all kitchen staff adhere to the proper use and maintenance of the kitchen machines and equipment used in the operation. Ensures correct handling, basic maintenance of machinery and tools in the preparation kitchen. o Ensures to control food stock effectively in all kitchen operation by monitoring and managing inventory on a timely basis. o Attends and proactively contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities. o Coordinates with the Executive Chef to implement training plans for Chefs to maximize productivity and that all training records are updated and recorded correctly. o Handling complaints and resolving service ‘Glitches’, keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests’ satisfaction. o Assists the higher management in updating the Standard Operating Procedures in accordance to the hotel standards and business level by suggesting improvements to improve efficiency of work and performance. o Report any issue or damages and breakdowns within working areas and the hotel to ensure a defect-free facilities and service amenities provided. o Ensure all team members recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance. o Analyze guest feedback from direct feedback, comment card or any online reviews and providing strategic direction to continuously improve overall rating. o Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support o Empower team members to take ownership and responsibility in going beyond to exceed guest expectations. Delegate responsibility and expect accountability and regular feedback. o Monitor performances team members and provide effective performance feedback for improvements, recognition and performance appraisal as due. o Mentor and guide individual team members’ growth and identify short to long-term goals to achieve and ensure high colleague engagement and welfare. o Participate in recruitment activities such as interviewing new talents for the departments and succession planning. o Take ownership of individual’s growth and be involved in career progression and succession planning of team members. o Proactively identify training needs of team members to ensure enhancement and performance improvement. o Maintain an image of professional senior management to all guests, team members and the hotel. o Protect the privacy and security of guests and coworkers. o Plan and schedule roster according to business level to optimize resources. o Be able to perform all tasks within the department and assist in shift coverage when necessary. 【岗位职责】 为团队成员提供富有感召力的管理、清晰的发展愿景与工作指引，贯彻嘉佩乐品牌理念、核心价值，为宾客与内部员工打造卓越体验。 明确团队工作要求，表彰优秀工作表现，稳定达成各项经营指标。 作为饼房及厨房相关事务的专家与行为标杆，提供无可挑剔、精致专业的奢华宾客服务。 以身作则践行嘉佩乐企业文化与服务理念，带动团队共同提升服务标准。 全面管理饼房日常运营工作，确保全体员工严格遵守酒店服务标准、部门规章制度及操作流程。 严格把控部门年度运营预算，各项支出不超预算标准。 独立统筹、制定餐饮各类宴会活动排班计划，与其他餐饮部门负责人协同配合，保障活动顺畅落地。 以宾客极致舒适体验为核心，传递嘉佩乐品牌内核，为宾客与内部团队打造难忘的服务体验。 统筹饼房全线日常运营，坚守出品与服务最高品质标准。 高效运营饼房，监督全体员工严格执行酒店食品卫生与安全操作规范。 管控成本与库存，最大化部门经营收益。 审核月度预算、经营预测数据，按时提交精准财务报表。 为下属分配、指派工作任务，定期监督跟进工作完成情况。 制定并落地饼房、面包房统一出品标准，优化中央厨房工作流程，提升整体运营效率。 鼓励饼房团队创新研发，全力配合餐饮部所有市场推广、产品推销活动。 所有食品出品严格遵循标准配方与摆盘规范。 统筹并监督每日备料工作，依据预估客流量，确保各操作台配备新鲜、高品质原材料。 建立并落实库存存放、安全管理流程，最大限度减少食材损耗与物料流失。 结合时令、节日节点，定期研发创意甜品概念，更新季节菜单。 主动挖掘甜品、面包产品增收渠道，提升部门营收与利润。 完整、精准留存所有配方、配方换算表及产品规格档案。 定期组织厨房班前会，提升运营效率，确保团队全面知晓当日及后续活动安排。 准时提交每日采购清单，甄选优质食材，满足饼房日常运营需求。 调研分析竞品，包括本地餐厅、酒吧及同档次奢华酒店宴会部门。 严格落实酒店食品卫生、健康安全管理制度，遵守官方卫生安全手册全部条款。 制定并落地全厨房运营标准，持续优化工作流程，保障高效运转。 为全体饼房员工开展系统化培训，涵盖理论授课、课堂教学及在岗实操教学。 监督饼房所有机械设备、工具的规范使用与日常保养，确保员工掌握设备正确操作及基础维护方法。 实时监控、管理饼房所有食材库存，高效管控食品物资消耗。 按时参加酒店、部门组织的全体员工会议、各类培训及相关活动，并主动提出建设性意见。 与行政总厨紧密协作，落地厨师系统化培训方案，提升团队工作效率，完整、准确归档更新全部培训记录。 妥善处理宾客投诉，及时解决各类服务问题；在酒店系统内完整记录宾客所有反馈，确保问题妥善处理，达到宾客满意。 协助高层管理层修订标准操作流程，结合酒店标准、经营体量提出流程优化方案，提升团队整体工作效率与业绩。 及时上报饼房区域内所有设施故障、设备损坏、器械故障，保障酒店设施设备完好可用。 在团队内部树立 LQA、福布斯五星审计标准意识，保障酒店各项审计取得优异成绩，持续稳定输出高品质服务。 分析多渠道宾客反馈，包含当面反馈、宾客意见卡、线上点评平台评价，并制定优化策略，持续提升酒店综合宾客评分。 搭建良好跨部门协作关系，保障各运营事项沟通顺畅，树立跨部门协同配合的标杆。 赋能团队员工主动担当，鼓励员工主动付出、超越宾客期待；清晰分配岗位职责，定期跟进工作进度与反馈。 跟踪每位员工工作表现，给出针对性改进意见，表彰优秀表现，并按时完成员工绩效考核。 带教指导员工个人职业成长，为员工制定短期、长期发展目标，提升员工归属感与员工关怀。 全程参与部门招聘工作，包含候选人面试、酒店人才储备及继任者规划。 负责团队员工职业发展规划，深度参与部门人才梯队、继任者培养工作。 主动发掘团队整体及个人培训需求，提升员工专业技能与工作业绩。 在宾客、员工及酒店所有合作方面前，维持专业高级管理层形象。 保护所有宾客及同事的隐私与人身安全。 根据经营预估客流量制定员工排班表，优化人力资源配置。 熟练掌握饼房全部岗位工作内容，可在需要时顶岗支援各班组班次。

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.具备沟通和管理能力，负责酒店西厨房饼房各类工作。 2.会制作面包、甜品、姜饼屋和西方节日必出品等。 3.注重质量，严格把好面点制作质量关。 4.协助部门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。 7.根据员工特点搞好技术指导和业务培训。 7.完成厨师长交派的其他工作。 岗位要求 1.中专学历以上 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、甜品制作，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、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 。

【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、XXX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XXX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、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。 【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2年以上。 3、熟悉西式面包制作，有一定的创新意识 。

MAJOR RESPONSIBILITIES主要职责: 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 Standart (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. To supervise the completion of the wage progress report on a weekly basis and critique discrepancies. 监督每周工资报告 11. Responsible for accounting & billing procedures within the Pastry Shop operation. 负责饼房营运的财务程序 12. 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 13. 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 14. 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 Specific Duties 工作任务: 1. Responsible to maintain the overall welfare of our Associates by providing them with the training and resources to take care of our guests. 安排适当的培训和并提供照顾客人所需要的原料 2. Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s. 保证执行所有万豪集团的SOP和当地的LSOP 3. To enforce operational Standards that are reviewed periodically and then updated and improved. 坚持定期回顾营运标准并更新和改进 4. To ensure the efficient scheduling of management and associates. 保证有效安排并管理人员 5. To be responsible for the accurate supervision of the associate time control and payroll systems by working with Accounting and HRD. 负责准确监督员工工作时间并同财务部和人事部完善工资体系 6. To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD. 与人力资源总监合作每季度制定并执行经理, 主管和员工的培训计划 7. To implement a departmental daily “15 Minute” training program and conduct it. 安排并执行部门每日15分钟培训计划 8. To assist in the execution of Culinary Management & Associate reviews, ensuring appraisals in a professional and timely manner. 协助厨房和员工的管理, 回顾并进行专业的评估 9. To supervise all aspects of Associate management including hiring and discipline in conjunction with the Executive Chef. 同总厨联合共同管理员工的所有方面, 包括聘用, 惩罚 10. To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline method. 有效培训下属经理和主管 11. To conduct an effective monthly Associate meeting with minutes and P&A forwarded to the GM, F&B and HRD. 每月召开月度会议, 做好会议记录和行动计划交于总经理, 餐饮部和人事部 12. To practice “open door” policy to all Associates. 对所有员工采取公开政策 13. Periodically plan outside Associates activity to promote teamwork. 阶段性带领员工进行户外活动, 增强团队合作精神 14. To be responsible for maintaining outlet safety at all times. 随时保持各部门安全 15. To be responsible for asset management of all outlet property and facilities. 管理所有分部门的财产, 设备 16. Conduct a preventative maintenance inspection on a weekly basis. 每周进行预防性的设备检查 17. Promote positive inter-departmental relations through candid communication and cooperation. 通过公平公正的沟通与合作, 建立与酒店其他部门的良好合作关系 18. To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner and communicate this issue immediately to Executive Chef. 正确回应客人的需要应该在24小时内回复并立即报告给行政总厨 19. Ensure all Managers and Associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering with appropriate documents. 保证所有经理和员工遵循安全工作条例并通过书面形式报告所有安全隐患 20. Perform any reasonable request made of management which is not life threatening or against the law. 根据管理需要, 在保证人身安全和合法的前提下可适当做修改

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。

岗位职责: 1.负责并管理饼房的运作。 2.遵守当地的卫生和安全法规，以及品牌规范和当地的规章制度。 3.控制饼房成本率，提高酒店营业额。 4.积极参加组织各种会议。部门及酒店员工间应以专业和积极的方式交往以培养良好的关系，促进团队精神的发展和确保有效的互动交流。 5.针对宾客的要求采取行动以超出宾客期望。在每次和消费者的互动中给酒店一个正面积极的印象。 6.和行政总厨一起进行人力规划和管理需求。 7.设计并制作各种满足客人期望的蛋糕、面包、甜品、法式小点心、巧克力。 8.按照集团FSMS标准操作。 岗位要求: 1.精通饼房相关工作及团队管理。 2.有同岗位工作经验2年以上。 3.沟通能力佳，热情洋溢，富有亲和力。 4.遵循当地有关食品加工的法律法规，熟悉食品安全法律法规。

岗位职责： 1.负责饼房的日常运营管理，制定生产计划，并领导整个饼房的运作； 2.制定并优化各岗位的作业流程与操作规范，确保生产高效有序； 3.负责饼房设备设施的维护保养，并提出采购建议； 4.全面把控出品质量，亲自把关重要宴会VIP顾客的食物制作及茶歇、冷餐酒会、自助餐甜品等产品制作； 5.主导研发符合品牌调性的季节性菜单和主题甜品，定期更新创新产品； 6.建立产品标准化制作流程，确保口味与视觉呈现的一致性； 7.拟定点心成本及控制毛利率，统筹原料采购、库存管理并合理控制损耗； 8.严格执行国家食品安全法规，监督卫生标准执行，确保符合HACCP等体系要求； 9.监测收货的食品质量，检查当天所有要用的原材料； 10.负责团队排班调度、技能培训、绩效辅导与梯队建设； 11.组织员工技能培训与考核，对各岗位进行技术性指导； 12.与热厨房、冷厨房等部门保持有效沟通，并协同采购部优化供应链协作； 13.协调宴会、餐厅等部门的供应需求，定期征求并处理宾客意见； 14.组织团队遵守安全操作规程，杜绝安全隐患； 15.完成上级领导交办的其他工作。 任职资格： 1.教育背景：不限学历，烹饪、西点食品专业及持有相关职业资格证书优先考虑。 2.工作经验：岗位要求具备5年以上会议会展/酒店西厨饼房工作经验，精通西厨饼房烹饪技术，并熟悉食品安全法规与成本控制。 3.专业知识及技能：精通甜点、巧克力、糖艺及面包制作，具备扎实的企业管理基础知识，熟悉成本核算流程与方法。 4.素质能力：心态良好，具有承受日常事务、员工投诉事务的心理素质和协调解决的能力；注重细节管理，善于团队建设，能承受工作压力，具有较强统筹管理能力和亲和力。 5.其他要求：身体健康，相貌端正；普通话良好，个人语言表达能力优良；无不良嗜好。

【岗位职责】 1、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、注重食品的质量，呈现方式及风味。 3、做好备菜及履行正确的贮藏标准。维持采购，收货及食品相应的贮藏标准。 4、操作及维护所有部门的设备，并汇报设备故障。 5、培训员工安全程序，监督其遵循预防损失政策的能力。 6、制定部门各类培训计划并定期开展，提高员工的综合能力。 7、执行万豪食物制备及呈现方式的指南标准，以确保提供给客人品质如一的美食。 8、通过坦诚和积极的沟通与其他部门保持良好的合作，积极推动跨部门的合作。 9、支持餐饮部的各项程序及对浪费的控制，控制食品成本。 10、不断的创新新菜品和协助制作新的菜单。 11、积极的推广产品，积极的完成相应的指标。 12、完成上级领导安排的其他工作任务。

工作职责： Position Summary 职位概述 The Executive Pastry Chef is responsible for leading the overall pastry and bakery operation of the hotel, including daily production, afternoon tea, banquet desserts, festive products, retail items, special events, and new product development. This position plays a key role in maintaining product quality, creativity, food safety, cost control, team stability, and guest satisfaction. The role requires strong leadership, luxury hotel experience, creativity, and solid operational execution. 行政饼房厨师长负责全面管理酒店饼房及面包房运营，包括日常出品、下午茶、宴会甜品、节庆产品、零售产品、特别活动及新品研发。 该岗位在产品品质、创意研发、食品安全、成本控制、团队稳定及宾客满意度方面发挥关键作用。候选人需具备良好的领导能力、奢华酒店经验、创新能力及扎实的运营执行力。 ⸻ Key Responsibilities 主要职责 1. Pastry & Bakery Operation 饼房及面包房运营 ＊ Lead and manage the daily operation of pastry and bakery kitchens. ＊ Ensure consistent quality, taste, presentation, and production standards across all outlets and events. ＊ Oversee production for restaurants, banquet, afternoon tea, executive lounge, room service, festive products, and special promotions. ＊ Ensure smooth communication and coordination with outlets, banquet, stewarding, purchasing, and service teams. ＊ 全面管理饼房及面包房日常运营。 ＊ 确保各餐厅及活动出品在品质、口味、摆盘及标准上保持稳定一致。 ＊ 负责餐厅、宴会、下午茶、行政酒廊、客房送餐、节庆产品及特别推广的甜品和面包出品。 ＊ 与各餐厅、宴会、管事部、采购及服务团队保持顺畅沟通与协作。 2. Product Development 产品研发 ＊ Create seasonal pastry, bakery, afternoon tea, banquet dessert, and festive product concepts. ＊ Develop creative and commercially viable products aligned with the hotel positioning. ＊ Support marketing and F&B promotions with attractive product concepts and presentation. ＊ Continuously review guest feedback and market trends to improve products. ＊ 研发季节性甜品、面包、下午茶、宴会甜品及节庆产品。 ＊ 设计符合酒店定位、具备商业价值和市场吸引力的产品。 ＊ 支持市场推广及餐饮促销，提供具有吸引力的产品概念及呈现方式。 ＊ 根据宾客反馈及市场趋势持续优化产品。 3. Quality & Standard Control 品质及标准管理 ＊ Establish and maintain pastry and bakery recipes, production standards, plating standards, and portion control. ＊ Conduct regular product checks to ensure consistency. ＊ Ensure all products meet luxury hotel standards in taste, appearance, freshness, and hygiene. ＊ Maintain high standards for buffet display, afternoon tea presentation, banquet setup, and festive packaging. ＊ 建立并维护饼房及面包房标准食谱、生产标准、摆盘标准及份量控制。 ＊ 定期检查产品，确保出品稳定。 ＊ 确保所有产品在口味、外观、新鲜度及卫生方面符合奢华酒店标准。 ＊ 保持自助餐台、下午茶、宴会布置及节庆包装的高标准呈现。 4. Food Safety & Hygiene 食品安全及卫生 ＊ Ensure full compliance with hotel FSMS, local food safety regulations, and brand standards. ＊ Maintain proper food storage, labeling, shelf－life control, temperature control, and production records. ＊ Conduct regular hygiene checks and ensure corrective actions are implemented. ＊ Train the pastry team on food safety standards and daily hygiene practices. ＊ 确保全面遵守酒店 FSMS、本地食品安全法规及品牌标准。 ＊ 严格执行食品储存、标签、二次保质期、温度控制及生产记录要求。 ＊ 定期进行卫生检查，并落实整改措施。 ＊ 培训饼房团队食品安全标准及日常卫生操作要求。 5. Cost Control 成本控制 ＊ Manage pastry and bakery food cost through recipe control, portion control, waste reduction, and proper ordering. ＊ Work closely with Purchasing and Cost Control to monitor ingredient quality and pricing. ＊ Control inventory levels and reduce expired, damaged, or over－produced items. ＊ Support menu pricing and cost analysis for new products and promotions. ＊ 通过标准食谱、份量控制、减少浪费及合理订货管理饼房成本。 ＊ 与采购部及成本控制部紧密合作，关注原材料品质及价格变化。 ＊ 控制库存水平，减少过期、损耗及过量生产。 ＊ 支持新品及推广活动的菜单定价与成本分析。 6. Team Management 团队管理 ＊ Lead, train, motivate, and develop the pastry and bakery team. ＊ Build a positive, disciplined, and stable working environment. ＊ Prepare duty rosters according to business needs and labor efficiency. ＊ Identify and develop potential team members for future growth. ＊ Conduct regular communication, coaching, and performance feedback. ＊ 领导、培训、激励并发展饼房及面包房团队。 ＊ 建立积极、有纪律且稳定的工作氛围。 ＊ 根据生意需求及人效安排班表。 ＊ 识别并培养有潜力的员工，建立团队梯队。 ＊ 定期进行沟通、辅导及绩效反馈。 任职资格： Job Requirements 任职要求 ＊ Minimum 8–10 years of pastry and bakery experience, with at least 3 years in a similar leadership role. ＊ Luxury hotel, international hotel brand, or high－end restaurant background is preferred. ＊ Strong knowledge of pastry, bakery, chocolate, plated desserts, buffet desserts, afternoon tea, and festive products. ＊ Good creativity with strong commercial sense. ＊ Strong leadership, communication, training, and team management skills. ＊ Strong awareness of food safety, hygiene, cost control, and operational standards. ＊ Able to work under pressure and manage multiple outlets and events. ＊ Good command of English is preferred. ＊ 至少 8–10 年饼房及面包房工作经验，其中至少 3 年同等管理岗位经验。 ＊ 有奢华酒店、国际品牌酒店或高端餐饮背景者优先。 ＊ 熟悉甜品、面包、巧克力、盘式甜品、自助餐甜品、下午茶及节庆产品。 ＊ 具备良好的创意能力及商业意识。 ＊ 具备较强的领导力、沟通能力、培训能力及团队管理能力。 ＊ 具备良好的食品安全、卫生、成本控制及标准意识。 ＊ 能够承受工作压力，并同时管理多个餐厅及大型活动需求。 ＊ 具备良好英文沟通能力者优先。

急聘｜饼房负责人 / 资深甜品师 工作地点： 上海长宁区兴国路（近地铁10/11号线交通大学站） 工作时间： 做六休一（具体时段面议） 【岗位职责】 独立制作经典甜品 包括歌剧院、可露丽、巧克力熔岩、提拉米苏、各类曲奇饼干、挞类、意式冰激凌等，保证出品质量与一致性。 传统技法扎实 熟练掌握酥皮、卡仕达、调温、淋面等基础工艺，并能灵活运用于日常生产。 研发与创新 具备一定研发能力，能根据内部需求开发新品；应聘时需提供 2-3款原创作品案例，并说明改良逻辑（例如：调整甜度、优化口感、提升效率等）。 兼顾手工复杂度与出餐效率 合理设计生产流程，确保手工细节不丢失的同时满足内部出餐节奏。 运营管理 制定并执行 SOP（标准作业程序） 与 成本卡 控制毛利与食材损耗 管理饼房日常运营、人员排班、物料盘点等 【任职要求】 经验：5年以上甜品行业经验，其中至少2年担任甜品主厨或主管职位 技能：能独立完成上述经典甜品，基本功过硬 管理：有小型团队或饼房管理经验，懂得成本控制与标准化 作品：面试需展示原创作品案例及改良思路 素质：责任心强，稳定踏实，能适应内部供应节奏 【薪酬待遇】 薪资：面议（根据能力从优，含绩效/管理津贴） 做六休一，提供稳定排班 不对外营业，无顾客压力，专注产品本身