• 五险一金
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 管理规范
• 员工生日礼物
• 年度旅游
• 年底双薪
• 包吃包住

工作概述﹣(职位概述)
·         Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.
制作并装饰各种满足客人期望的蛋糕、面点、甜品、法式小点心。
·         Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  
遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。
 
Essential Duties and Responsibilities – (Key Activities of the role)
主要职责﹣(职务的主要工作)
·         Prepares and present baked pastries including the preparation of:
制作提供烘烤面点，包括以下食品的制作：
o        Baked pastries
烤面点
o        Handling and storage of commodities
处理和存储商品
o        Chou pastry dishes
　  卷心菜面点
o        Gateau pithiviers
杏仁酱馅松饼
o        Bake and fill a variety of sweet pate dishes
烘烤并填充甜馅
o        Savoury products from chou short and puff
卷心菜和泡夫类可口食品
 
·         Prepares and present yeast raised pastries including the preparation of:
制作和装饰发酵面点，包括以下食品的制作
o        Croissants
牛角包
o        Brioche
法式牛油面包
o        Kuchen
德式面包
o        Danish pastries
丹麦式酥皮饼
o        Savarins and babas
萨伐仑松饼和兰姆糕
 
·         Prepare and present afternoon tea items including:
制作和装饰下午茶食品，包括：
o        Those suitable to be served for afternoon tea in a hotel
适合用作酒店下午茶的食品
o        Flans and pies
果馅饼和派 
 
·         Prepare and present desserts including:
制作和装饰甜点，包括：
o        Frozen desserts
冻甜点
o        Hot desserts
热甜点
o        Cold desserts
冷甜点
o        Specialty desserts
特色甜点
 
·         Prepare and present gateaux, tortes and cakes including:
制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括
o        Traditional gateaux, torten and cakes
传统嘎萄蛋糕、葡特蛋糕和普通蛋糕
o        Finish and decorate them
将其制作完毕后进行装饰
o        Prepare for service and serve them to guests
进行准备后将其送给客人
o        Design, prepare, cover and decorate cakes for festive occasions
为节日蛋糕进行设计、制作、表面处理
o        Prepare a range of cheesecakes
制作各种奶酪蛋糕
 
·         Prepare marzipan work
制作杏仁蛋白软糖
o        Prepare modeling marzipan
制作杏仁蛋白软糖模型
o        Prepare a range of molded flowers and figures
制作各种花和人物模型
o        Manipulate marzipan to cover cakes
制作蛋糕表面上的杏仁蛋白软糖
 
·         Prepare Petits Fours
制作法式点心
Prepare a range of petits fours secs
制作各种花色小蛋糕
Prepare a range of petits fours glaces
制作各种冰花小蛋糕
 
·         Maintain hygienic standards and practices
保持卫生标准和规则
 
·         Maintain a hygienic kitchen
保持厨房的卫生
 
·         Clean the kitchen and equipment
清洁并整理工作区域
 
·         Maintain personal hygiene
保持个人卫生
 
·         Works with Executive Chef in manpower planning and management needs
和行政总厨一起进行人力规划和管理需求。
 
·         Works with Executive Chef in the preparation and management of the Department’s budget
和行政总厨一起编制和管理部门预算。
 
 
2.   REQUIRED QUALIFICATIONS
       资格
Required Skills –
技能要求
·            Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
·            Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
·            Problem solving, reasoning, motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力
 
Qualifications –
学历
·            Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.
糕点烘烤或餐饮技能或相关专业的大专学历或职业证书。
 
Experience –
经历
·            5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of  education and culinary/kitchen operations experience with specialized training in pastry. 
5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验，特别是糕点培训。
 
 
3.   ACCOUNTABILITY
     责任
Number of employees supervised –
管理的员工
Direct     Chef de Partie / Baker
直接        厨师主管，面包师
Indirect  NA
间接        无
 
Annual Operating Profit/Payroll Budget –
年度经营利润和薪金预算
·         Department Budget and Headcounts
部门预算和雇用员工
            
Key Metrics –
主要绩效指标
·         Departments Budget
部门预算
·         Managing Food Cost
管理食品成本
·         Employee Satisfaction Survey
员工满意度调查
 
Decision Making Responsibilities (Decision Rights) –
决策职责(决策权)
·         Department Budget
部门预算
·         Food Cost
食品成本
 
 
4.   KEY RELATIONSHIPS
       主要关系
Key Internal Relationships –
主要内部关系
·         Hotel Employees
酒店员工
 

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