• 员工生日礼物
• 管理规范
• 节日礼物
• 技能培训
• 带薪年假
• 岗位晋升
• 包吃包住
• 人性化管理
• 六险一金
• 员工关爱

1.To assist the Pastry Chef in the daily operation ofthe Pastry Kitchen, the Demi Chef de Partie requires good leadership qualities,organizational and communication skills, and is fully responsible for outletoperation, in the absence of the Pastry Chef.
为协助饼房厨师长在饼房的日常运作, 饼房领班需要良好的领导素质，组织和沟通能力，并全面负责餐厅食品操作，在厨师长缺席时候。
2.To have a completeunderstanding of, and adhere to the company’s policy on Safety Procedures andPractices.
全面理解并遵守公司的安全规程和操作规范。
3.To have a completeunderstanding of, and adhere to the company’s policy relating to Food hygieneand Safe Food Handling practices.
全面理解并遵守公司食品卫生政策和食品安全操作规范。
4.To have a completeunderstanding of, and adhere to the culinary standards relating to recipes,preparation methods and plating standards in your outlets.
全面了解并遵守餐厅的烹饪标准，包括食谱，制作方法和操作标准。
5.To liaise with theStewarding Manager in order to ensure high standards of cleanliness aremaintained in all areas of the kitchen, such as machinery, small Kitchenequipment, floors and fridges 
与管事部经理保持联系，以确保厨房所有区域保持高标准的清洁度，如机器，小型厨房设备，地板和冰箱。
6.To ensure thatoperating and kitchen equipment is maintained to a good standard with minimumbreakage.
确保操作和厨房设备保持一个良好的标准和最低破损率。
7.To ensure anyoperating equipment malfunction is communicated to the Executive Pastry Chefimmediately, to allow for engineering response.
确保任何操作设备故障立即通知厨师长，以便工程部做出响应。
8.To expedite orderson the line, if required.
如有需要，加快在线订单。
9.To adhere to allpre-determined set-up times and breakdowns for each meal period-event.
要坚持所有预先确定的时间和收尾每餐活动期间。
10.To follow allcontrol and key procedures.
要遵循所有控制和关键的程序。
11.To ensure all“quality ingredients” are accurately ordered, received and stored followingF.I.F.O. rotation.
确保所有“优质原料”，在准确订购、接收和存储之后遵循保持先进先出的原则。
12.To ensure all“quality ingredients’’ are professionally prepared in accordance with recipes,plating guides, buffet set ups, with an emphasis on maximizing production timeand minimizing waste, to support the Culinary Team achieve its financialgoals-targets.
确保所有“优质原料''按照食谱，操作指南和自助餐的设置进行专业准备，最大限度的利用生产时间和减少浪费，以支持烹饪团队实现其财务目标，控制食物成本。

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