招聘Executive Pastry Chef 饼房行政总厨_三亚艾迪逊酒店招聘信息-最佳东方

Safety and Security 安全

Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
立即向直属上级主管/经理汇报工作中发生的事故或工伤。
To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices.
要有一个完整的认识，并遵守公司的政策，安全规程和实践。

Policies and Procedures 政策与程序

Protect the privacy and security of guests and coworkers.
保护客人和同事的隐私和安全
To have a complete understanding of, and adhere to the company’s policy relating to the Edition Standard.
须完全理解并遵守公司有关艾迪逊酒店标准的政策。

Guest Relations 宾客关系

Assist other employees to ensure proper coverage and prompt guest service.
协助其他员工,以确保适当的覆盖率和提示客人服务。
Active treatment and solve the problem of customers, maintain good relationship with customers
主动处理和解决顾客问题，维护良好的顾客关系

Communication沟通

Talk with and listen to other employees to effectively exchange information.
跟其他员工保持良好的交换信息

Assists Management 领导职责

To assist the Executive Chef in the daily operation of the Pastry Kitchen, the Pastry Chef requires solid leadership qualities, organizational and administrative talent, and is fully responsible for their outlet operation. Plan, organize, control and direct the work of colleagues. Responsible for the continuous development and improvement of the people, product and profit of the Pastry Department with a focus on superior quality and consistency。
为协助行政总厨的糕点厨房的日常运作。饼房厨师长需要坚实的领导才能，组织和管理人才，并全面负责其出口业务。计划，组织，控制和指导工作的同事。负责的人不断发展和完善，产品和利润的糕点部，专注于卓越的品质和一致性。

Working with Others 团队协作

Support all pastry chefs and treat them with dignity and respect.
支持所有饼房厨师和尊严和尊重地对待他们
To be an ambassador of Lateral service for the team
做团队的团队协助大使
To assist colleagues, in supporting culinary teams, to enhance team spirit, develop credibility, respect, openness and trust.
协助同事，以支持烹饪团队，同时，以增强团队合作精神，培养诚信，尊重，开放和信任
Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.
遵守酒店规章制度和当地法规，积极地提高团队的士气。
Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.
要和其他责任区域部门的同事进行互动，并发展稳固的合作关系。

Physical Tasks 体能要求

Healthy body, Meet the national food safety and health certificate
身体健康, 符合国家食品安全法和健康证

Communications and Relations 沟通及员工关系

To communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation.
沟通和委托一天的生产进度，并为第二天的操作整理数量的预测
To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust.
支持的烹饪团队，以协助同事，如果需要的话，以增强团队合作精神，培养诚信，尊重，开放和信任

Recruitment - Programs and Strategies 招聘-项目及策略

Monitor all hiring and recruitment processes for compliance with all local, state, and federal laws and company policies and standards.
监视所有招聘和招聘流程遵守所有当地,州和联邦法律和公司政策和标准。
To choose the right talent plan for the hotel
为酒店招聘合适的人才计划

Hiring - New Employees 录用-新员工

To actively participate in the training, development the pastry kitchen colleagues, according to the monthly training plan
要积极参加培训，发展的饼房厨房的同事，根据每月的培训计划

Administration 行政工作

Attends meetings and briefings as instructed by the Chef, Executive Sous Chef, Executive Chef and clearly and concisely disseminates relevant information to related teams, in a timely manner.
出席会议和简报会的厨师的指示，执行行政副总厨，行政总厨，清楚，简要地传播相关信息，相关团队，及时。
To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.
要定期举行会议的烹饪同事协助，提供支持，鼓舞士气，提高信誉
To respond to change positively, in the departmental function as dictated by the industry, company or hotel.
要应对变化，积极在部门的功能所决定的行业，公司或酒店。
To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
要确保所有“优质的原料''专业按照食谱，电镀，自助设置窗口，准备，最大限度地提高生产时间和减少浪费为重点，支持的厨师团队实现其财务目标目标
To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.
要发展“厨师的创作，满足目标市场的需求的餐馆，酒店的经营理念，并会协助个人烹饪风格的发展。
To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges
与管事部经理，以确保高标准的洁净度维持在厨房的各个领域，如机械，小型厨房设备，地板和冰箱
To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.
要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。
To take responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.
对接收的食品质量要承担责任，确保所有食品类商品是按照采购单来货，并有收购记录和采购说明。
To coordinate with the Executive Chef, the Executive Assistant Manager and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements.
向行政总厨，行政助理经理，宴会总监报告特殊宴会的食物准备和介绍情况，包括额外的费用和人员要求。
To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.
要确保采购所有“优质的原料”，收货和“先进先出”的存储标准。
To ensure that all outlet reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Sous Chef and Executive Chef in an accurate and punctual manner
确保各厨房的报表，排班表，标准配方，菜单，菜品照片和信件能够准确的，按时的与行政副总厨，行政总厨进行必要的沟通

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