• 五险一金
• 管理规范
• 包吃包住
• 带薪年假
• 岗位晋升
• 技能培训
• 人性化管理
• 员工生日礼物
• 领导好

JOB OVERVIEW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。

DUTIES AND RESPONSIBILITIES工作职责

•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
o	烤面点
o	Handling and storage of commodities
o	处理和存储商品
o	Chou pastry dishes
o	卷心菜面点
o	Gateau pithiviers
o	杏仁酱馅松饼

o	Bake and fill a variety of sweet pate dishes
o	烘烤并填充甜馅 
o	Savoury products from chou short and puff
o	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
o	牛角包
o	Brioche
o	法式牛油面包
o	Kuchen
o	德式面包
o	Danish pastries
o	丹麦式酥皮饼
o	Savarins and babas
o	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
o	适合用作酒店下午茶的食品
o	Flans and pies
o	果馅饼和派  
•	Prepare and present desserts including:
•	制作和装饰甜点，包括：
o	Frozen desserts
o	冻甜点
o	Hot desserts
o	热甜点 
o	Cold desserts
o	冷甜点
o	Specialty desserts
o	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
o	传统嘎萄蛋糕、葡特蛋糕和普通蛋糕
o	Finish and decorate them
o	将其制作完毕后进行装饰
o	Prepare for service and serve them to guests
o	进行准备后将其送给客人
o	Design, prepare, cover and decorate cakes for festive occasions
o	为节日蛋糕进行设计、制作、表面处理
o	Prepare a range of cheesecakes
o	制作各种奶酪蛋糕
•	Prepare marzipan work
•	制作杏仁蛋白软糖
o	Prepare modeling marzipan
o	制作杏仁蛋白软糖模型
o	Prepare a range of molded flowers and figures
o	制作各种花和人物模型
o	Manipulate marzipan to cover cakes
o	制作蛋糕表面上的杏仁蛋白软糖
•	Prepare Petits Fours
•	制作法式点心
o	Prepare a range of petits fours secs
o	制作各种花色小蛋糕
o	Prepare a range of petits fours glaces
o	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。

QUALIFICATIONS AND REQUIREMENTS任职要求

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。

海南清水湾金普顿酒店将是海南的新度假生活方式引领者。酒店融合了海滨风情和低奢理念的设计气息，将创意与现代的美学汇合，运用灵活多变的空间设计，带来迷人的沉浸式体验，让宾客在公共区域，泳池，水疗，健身房，娱乐中心和园林中享受着私密和品质生活的度假体验。酒店还有精心设计且充满活力的餐厅和酒吧，将成为社交、打卡的新地标。它也同时将是聚集健康生活方式、放松身心，激活灵感的度假目的地。