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

§  Ensures the Bakery andPastry Kitchen is managed efficiently and that Company and Hotel Policies &Procedures and minimum Standards are adhered to.
§  Monitors service andBakery and Pastry standards in all Outlets and Banquets.
监控餐饮产品及服务在所有厨房和宴会的质量。
§  Checks incomingingredients, ensuring that all merchandise is in accordance with order sheetsand receiving records.
检查收取的配料，确保所有货品与订购单和收货记录一致。
§  Ensures correcthandling, basic maintenance of machinery and tools in the preparation kitchen. 
确保机器及工具的正确操作方法和基本的保养。 
§  Ensures orderlyhandling of all raw products and checks that quantities prepared are accordingto Recipes and plate specifications.
确保所有未加工产品的操作和准备数量的检查要与烹饪配方及图版规范一致。
§  Prepares and supervisesdaily mise en place and assures that all sections are supplied with fresh andhigh quality products based on anticipated business levels.
准备及监督每天的餐前准备，以及根据生意预期情况，确保所有部门提供新鲜且高质量的产品。
§  Frequently verifiesthat only fresh products are used in Bakery and Pastry preparation.
频繁地检查新鲜产品在面包房和西点房的准备。
§  Frequently tastesBakery and Pastry products in all Outlets and is demanding and critical instandards and quality.
频繁地品尝面包房和西点房在所有餐厅的产品，且严格苛求地达到标准质量。
§  Encourages the Bakeryand Pastry Team to be creative and support the Food and Beverage Division’smarketing and upselling activities.
鼓励面包房和西点房队伍开拓创新，以及支持餐饮服务部门的市场营销及促销活动。
§  Oversees displays andall Kitchen standards in the retail outlet.
检查产品陈列展示及所有厨房产品在零售部门的标准。
§  Ensures servicesprovided by the Department are always available and are always carried out todefine Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operations Manual.
确保服务总能提供并有效，持之以恒地体现标准及谦恭地在部门人员中体现细节。
§  Continuously seeksways to assist the Outlet management to maximise their revenues and profitsthrough Pastry and Bakery products.
通过餐饮西点及面包产品，不断寻找与餐厅经理增加最大收入和利润的方法。
§  Monitors and analysesthe activities and trends of competitive restaurants, bars and other hotel’sbanqueting departments.
监控和分析竞争对手中的餐厅，就把及其他酒店宴会的活动。

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