饼房厨师长 Pastry Chef
RESPONSIBILITIES职责:
? To be responsible for the day to day Pastry/Bakery operation, to control and lead the Pastry/Bakery staff.
? 负责厨房每日运营。控制并领导宴会厨房员工。
? To effectively implement the food production policies relating to his designated Pastry.
? 实施有效的食品生产政策。
? To ensure that the quality of food services is provided and levels of skills and morale of Pastry personnel are maintained.
? 确保优质服务质量，厨房人员的技能以及士气维持不变。
? To be responsible for all his Pastry/Bakery crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.
? 确保每一位员工都按照酒店的政策，流程和工作职能工作。
? To develop and implement training programs for Pastry/Bakery staff of his area.
? 制定和实施厨房员工的培训方案。
? To ensure training is maintained, followed up and keep training records.
? 确保良好的培训和完整的培训记录。
? To maintain effective communication between the Executive Chef and his Pastry/Bakery crew. To ensure the Company objective is conveyed to his Pastry/Bakery staff.
? 确保员工与行政总厨之间的良好沟通，确保员工知晓酒店目标。
? To prepare work schedules based on the business forecast of the Hotel.
? 根据酒店出租率安排员工班次。
? To schedule the appropriate manpower on duty to provide quality food and service.
? 适当安排员工值班以确保优质的食品和服务质量。
? To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.
? 确保高标准的烹饪技术。
? To ensure the pastry areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.
? 确保厨房区域干净整洁，厨房设备正常使用，如有设备维修及时通知工程部。
? To formulate menus and submit them to the Executive Chef for discussion and approval.
? 制订食谱，并递交给行政总厨进行讨论和审批。
? To monitor the performance of his subordinates and ensure they are trained and developed to the required standard.
? 观察部门员工的工作表现，并按规定的标准培训他们。
? To ensure that the service from the Pastry to the restaurant is prompt and courteous.
? 确保及时，周到的服务。
? To keep abreast of current trends in food availability and advise both storekeeper and Executive Chef accordingly.
? 控制食品仓库存量。
? To set a good example to his Pastry/Bakery crew.
? 成为部门员工的榜样。
? To collaborate closely with all kitchens and restaurant staff.
? 与厨房和餐厅员工密切合作。
? To have the Pastry/Bakery equipped with enough supplies at all time.
? 确保厨房始终有足够的用具。
? To supervise and develop his assistants for their career advancement.
? 制订部门员工的职业规划发展。
? To increase sales wherever possible.
? 尽可能增加销售机会。
? To ensure that all decisions made correspond to established policies and Company objective.
? 确保做出的所有决定都符合公司制订的政策。
? To plan and arrange all holiday rosters.
? 安排排班和假期。
? To maintain a nice working atmosphere in the Pastry so that morale is maintained at a high level.
? 营造一个愉快的工作气氛，这样可以提高厨房的士气。
? To be familiar with all policies and procedures relating to his department.
? 熟悉所有有关部门的政策法规。
? To assume other duties as appropriate when required.
? 需要时承担其它职务。
? To be responsible for clearing all overtime by his staff within 30 days.
? 控制加班小时并于30天内还清。
? To follow hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
? 贯彻和执行酒店和卫生部门指定的卫生和安全标准。
? To know the Hotel's fire and safety procedures and operation of kitchen and fire fighting equipment.
? 知道酒店消防和安全程序以及厨房灭火设备的操作。
? To minimize wastage, optimize leftovers and be environmentally active.
? 减少浪费，优化产量。
? To develop Pastry and Bakery operational recipes and cost cards.
? 制作饼房食谱和成本。
? To ensure re-costing of all operational recipes.
? 负责所有食谱成本。
宴会厅厨师长 Banquet Chef
To be responsible for the day to day kitchen operation. To control and lead the Banquet kitchen staff.
负责厨房每日运营。控制并领导宴会厨房员工。
To handle effective implementation of the food production policies relating to his designated kitchen.
实施有效的食品生产政策。
To ensure quality of food services is provided and levels of skills and morale of kitchen personnel are maintained.
确保优质服务质量，厨房人员的技能以及士气维持不变。
To be responsible for all his kitchen crew to ensure that every staff member under his supervision is performing their duties according to policy, procedure and job description.
确保每一位员工都按照酒店的政策，流程和工作职能工作。
To develop and implement training programme for kitchen staff of his area.
制定和实施厨房员工的培训方案。
To ensure training is maintained and followed up and to keep training records.
确保良好的培训和完整的培训记录。
To maintain effective communications between the Executive Chef and his kitchen crew.
确保员工与行政总厨之间的良好沟通。
To ensure the Company objective is conveyed to his kitchen staff.
确保员工知晓酒店目标。
To prepare work schedules based on the business forecast of the restaurant.
根据餐厅上座率安排员工班次。
To schedule the appropriate manpower on duty to provide quality food and service.
适当安排员工值班以确保优质的食品和服务质量。
To maintain high standards of culinary skills regarding preparation and presentation and closely monitor portion conformity and ingredients specifications.
确保高标准的烹饪技术。
To ensure the kitchen areas are clean and equipment is functional and that maintenance requirements are promptly forwarded to the Engineering Department.
确保厨房区域干净整洁，厨房设备正常使用，如有设备维修及时通知工程部。
To formulate menus and submit them to the Executive Chef for discussion and approval.
制订食谱，并递交给行政总厨进行讨论和审批。
To monitor the performances of his subordinates and ensure they are trained and developed to the required standard.
观察部门员工的工作表现，并按规定的标准培训他们。
To ensure that the service from the kitchen to the restaurant is prompt and courteous.
确保及时，周到的服务。
To keep abreast of the current trends in food availability and advise both storekeeper and Executive Chef accordingly.
控制食品仓库存量。
To set a good example to his kitchen crew.
成为部门员工的榜样。
To collaborate closely with all kitchen and restaurant staff.
与厨房和餐厅员工密切合作。
To have the kitchen equipped with enough supplies at all time.
确保厨房始终有足够的用具。
To supervise and develop his assistants for their career advancement.
制订部门员工的职业规划发展。
To increase sales wherever possible.
尽可能增加销售机会。
To ensure that all decisions made correspond to the established policies and Company objective.
确保做出的所有决定都符合公司制订的政策。
To plan and schedule all holiday rosters.
安排排班和假期。
To maintain a pleasant working atmosphere in the kitchen so that morale is maintained at a high level.
营造一个愉快的工作气氛，这样可以提高厨房的士气。
To be familiar with all policies and procedures relating to his department.
熟悉所有有关部门的政策法规。
To assume other duties as appropriate when required.
需要时承担其它职务。
To be responsible for clearing all overtime by his staff within 30 days.
控制加班小时并于30天内还清。
To follow hygiene and safety standard set by the Hotel and Food & Environmental Hygiene Department.
贯彻和执行酒店和卫生部门指定的卫生和安全标准。
To know the Hotel's fire and safety procedures and operation of kitchen and fire fighting equipment.
知道酒店消防和安全程序以及厨房灭火设备的操作。
To minimize wastage, optimize yield and be environmentally conscious.
减少浪费，优化产量。
职能类别： 行政主厨/厨师长 酒店/宾馆经理
联系方式
上班地址：浙江省杭州市江干区新业路228号
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