• 五险一金
• 节日礼物
• 带薪年假
• 包吃包住
• 岗位晋升
• 年度旅游
• 员工生日礼物
• 管理规范
• 人性化管理

 
  
  
Position Summary职位概述
  
  
To Perform all Pastry Kitchen & Bakery related work and assist the
  in the Executive Chef day-to-day operation of the kitchen. He/She assumes
  total responsibility, controls, and checks and supervises The Pastry Kitchen
  and Bakery as designated by the Executive Chef. He/She will assume the
  responsibility for “on the job” training function. 
  
协助行政总厨负责每天饼房的运作。要承担起行政总厨赋予的饼房的工作职责。协助行政总厨完成所有与饼房相关的工作。他控制、监测并领导整个饼房的运作。同时也要负责饼房员工岗上培训。
  
  
1.        
  To assist the Executive Chef with the planning of dessert menus and
  food promotions.
  
协助行政总厨制定甜品菜单及食品推广活动。
  
2.        
  To control standards of food production and presentation throughout
  the hotel.
  
控制饼房食品生产和产品展示。
  
3.        
  To examine goods and quality of received goods.
  
监测收货的食品质量。
  
4.        
  He controls the Cooks to follow over standard recipes and methods of
  preparation.
  
控制厨师要按照配料卡标准及程序准备食品。
  
5.        
  He informs the Executive Chef immediately of bad products.
  
及时将变质食品检出并通知行政总厨。
  
6.        
  To assist Executive Chef with the planning and design of new Pastry
  and Bakery Kitchens and improvement schemes.
  
协助行政总厨设计新的饼房计划并提出改进方案。
  
7.        
  To discuss with the Executive Chef on the choice of Pastry/Bakery
  Kitchen equipment.
  
同行政总厨共同讨论如何精选饼房设备。
  
8.        
  To keep up to date with new development techniques and equipment and
  instructs his team member on how to use it correctly.
  
保证食品、机器不断更新并指导饼房员工如何正确使用。
  
9.        
  To work closely with the Executive Chef on the development of food
  control procedures.
  
同行政总厨共同研究如何发展饼房食品控制程序。
  
10.     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.
  
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。
  
11.     Together with the Executive Chef
  investigates pastry food cost problem with a view to take whatever corrective
  action may be necessary.
  
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。
  
12.     He also liaises with Banquet
  Departmental and Outlet Manager on guest comments and follows up with
  necessary action.
  
同时也要同宴会厅及各餐厅经理共同协助有关客人意见。
  
13.     To examine constantly food supplies
  to ensure that they conform to the quality standards stipulated by the
  company are adhered to.
  
持续检查食品供应的质量确保食品质量达到希尔顿标准。
  
14.     The Pastry Chef is responsible for
  the purchase of food. In cooperation with the Purchasing Manager, he makes
  sure we get the best quality for the best  
  price.
  
饼房厨师长要负责饼房食品采购，同采购部经理共同以最低的价钱买到最好的食品。
  
15.     He is responsible for the quality of
  all food prepared in the kitchen he supervises. He constantly inspects taste,
  temperature and visual appeal. 
  
负责所有饼房食品质量的准备。要不断的检查食品的味道、温度、 外观视觉。
  
16.     Planning, Preparation and
  Implementation of High Quality Food& Beverage Products and Set-up’s in
  all Areas and  Restaurants.
  
计划和准备执行高质量的食品和摆设在指定的餐厅。
  
17.     Maintenance of all HACCP aspects
  within the hotel operation. 
  
在酒店运营之中保持HACCP各方面要求。
  
18.     Correct usage of all equipment, tools
  and machines.
  
正确操作所有的设备、器具和机器。
  
19.     Must focus on constant improvement of
  Training Manuals and SOP’s.
  
必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
  
20.     Must participate actively in Daily
  Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to
  constantly improve the Culinary operation, meet targets and keep
  communication flowing.
  
必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。
  
21.     Can be asked to work for off site
  events.
  
可以被要求进行外卖工作。
  
22.     Can be asked to complete tasks and
  jobs outside the kitchen areas.
  
可以被要求在厨房以外的地点完成工作。
  
23.     Can be utilised during inventories.
  
可以被要求进行盘存工作。
  
24.     All team members have to be
  knowledgeable about occupancy, events, forecast and achievements.
  
         所有员工都应知道关于住宿率、宴会、预测计划和收益。
  
25.     Working on new dishes for food
  tastings in combination of digital pictures.
  
新菜品的制作在品尝上要结合数码照片。
  
26.     Close working relationship with the
  Stewarding Department to ensure high levels of cleanliness and low levels of
  lost and breakages.
  
与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
  
27.     Willingness to learn and adapt to
  changes.
  
积极的学习和适当的改变。
  
28.     Having a open-minded approach to
  constructive feedback. 
  
用虚心的态度去接受有建设性的意见。
  
29.     Maintain at all times a professional
  and positive attitude towards his team members, and supervisors alike, and
  behave in accordance to the established hotel rules and team member handbook
  for him and team member under his supervision. To ensure smooth operation of
  the department.
  
始终对他的团队成员和主管保持专业和积极的态度，并按照为他和在他的监督下的团队成员制定的酒店规则和团队成员手册行事。确保部门的正常运作。
  
30.     Keeps discipline and proper work
  practices for himself and the team members assigned to him at all times. Also
  checks on personal hygiene, clean uniforms, sanitation and cleanliness of the
  workstations, sanitation of the work tools. Be aware of the dangers of
  contaminated food and the needs to proper checking and turnover of the
  mise-en-place in the refrigerators. Reports to the Executive Chef on any
  problems to take appropriate actions.
  
为他自己和分配给他的团队成员保持纪律和适当的工作。还要检查个人卫生，干净的制服，工作站的卫生和工作工具的卫生。意识到食物受污染的危险，需要正确检查和更换冰箱里的食物。向行政总厨汇报任何问题并采取适当的行动。
  
31.     Checks all equipments belonging to
  his department and make sure that all are in good working order, and if
  necessary reports to the Chef for any faults and problems to be solved.
  Prepares the necessary work orders to the Engineering department.
  
检查所属部门的所有设备，确保所有设备都处于良好的工作状态，必要时向厨师长汇报需要解决的故障和问题。为工程部准备必要的工单。
  
32.     Monitor food quality and quantity to
  ensure the most economical usage of ingredients.
  
监控食品的质量和数量是确保最大限度的节约原材料。
  
33.     Check the quality of food prepared by
  team member to the required standard and make necessary adjustments.
  
检查团队成员准备的食品的质量是否符合要求的标准，并做出必要的调整。
  
34.     Select team member that display
  qualities and attributes that reflect the department standards.
  
选择有良好表现和工作态度的员工作为部门标准。
  
35.     Manages the training function and
  ensures all team member certified in their position before taking charge of
  an area of responsibility.
  
管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。
  
36.     Monitors the overall food operation
  and ensures that food items are being prepared in a timely and correct manner.
  
监控整个食品操作并确保食品按时和正确地操作。
  
37.     Responsible for overseeing the
  cleanliness, hygiene and maintenance of the kitchen and undertakes steps
  necessary to maintain the highest possible standards in this area.
  
负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。
  
38.     Attends communication meetings and is
  responsible for ensuring all team member in his area receives this
  communication.
  
参加沟通会议，并负责确保他所在区域的所有团队成员都能收到沟通。
  
39.     Controls, monitors and is responsible
  for the optimum food cost to yield the maximum amount of outlet profit and
  maximum guest satisfaction.
  
控制、监控并负责最佳食品成本，以获得最大的餐厅利润和最大的客人满意度。
  
40.     At all times understand, practice and
  promote the teamwork approach to achieve missions, goals, and overall
  departmental standards.
  
时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。
  
41.     To ensure that all team members have
  a complete understanding of and adhere to the Hotel’s Team member Rules and
  Regulations.
  
确保员工充分的理解并遵守员工手册内容。
  
42.     The management reserves the right to change / extend this job
  description if necessary at any
  
         point of time during
  her / his employment.
  
如有必要 ，该部门有权更改或补充该职位描述。
  
43.   Carries out any other reasonable duties and responsibilities as
  assigned.
  
完成任何其他合理的职责和被指派的职责。

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