Sous Chef - Pastry 饼房副厨师长

Summary

主要职责

Main Duties

1. 协助厨房，经营各个餐饮点，完成酒店的标准和达成酒店的商业目标。

To assist in the kitchen, contributing to the overall success of outlets

and banquets, in accordance with the hotel’s standards and financial goals.

2.全面落实酒店厨房部的各项标准。

Ensures that all company minimum brand standards have been implemented.

3. 监督西饼房的工作标准得以贯彻执行。

Monitors Bakery and Pastry standards in all outlets and banquets.

4.核对商品预定单和接收单。

Checks incoming ingredients ensuring that all merchandise is in

accordance with order sheets and receiving records.

5.根据菜谱和就餐人数定期检查原材料的准备情况。

Ensures orderly handling of all raw products and checks that quantities

prepared are according to recipes and plate specifications.

6.准备和监督每日的餐前准备工作，保证为每个厨房提供充足的新鲜美味的西点。

Prepares and supervises daily mise en place and ensures that all

sections are supplied with fresh and high quality products based on anticipated

business levels.

7. 监督厨房的运作，保证使用新鲜的西点。

Frequently verifies that only fresh products are used

in Bakery and Pastry preparation.

8. 定期检查输送给每个厨房的西点，必须严格遵守酒店厨房部的相关规定。

Frequently tastes bakery and pastry products in all outlets and be

demanding and critical when it comes to Food and Beverage quality.

9. 给西饼房制订并严格执行卫生条例。

Establishes and enforces sanitation standards for the kitchen.

10.积极响应客人调查的合理建议，并尽快改善。

Responds to the results of the LRA and ensures that the relevant changes

are implemented.

Qualifications

岗位要求

Job Requirements

1.基础的专业英语交流能力。

basic professional English communication skills.

2.具有饼房相关管理工作经验。

Have managing experience in Pastry.

3.熟悉西式面包和甜品制作，有一定的创新意识。

Proficient in the production of Western-style bread and desserts, with a certain sense of innovation.