• 五险一金
• 技能培训
• 带薪年假
• 员工生日礼物
• 年度旅游
• 包吃包住
• 地理位置优越
• 人性化管理
• 岗位晋升
• 年终奖

1.      
  Food
  Production       
  
·        
  He
  is responsible for the quality of all food prepared in the pastry kitchen. He
  constantly inspects taste, temperature and visual appeal. He makes sure that
  all dishes are uniform and that established portion sizes are adhered to.
  
·        
  He
  is very careful to prevent the use of spoiled or contaminated products in any
  phase of food preparation and prevents associates who are ill or suffering
  from an infection from taking part in the preparation or handling of food.
  
·        
  To
  assist with the planning of Bakery menus and food promotions.
  
·        
  Develop
  and test Bakery new dishes and products
  
·        
  Ensure
  that outstanding special events and special food promotions are carried out
  
·        
  To
  control standards of food production and presentation throughout the hotel
  
·        
  To
  examine Bakery goods for quality and quantity.
  
·        
  He
  controls the Chefs and Cooks to follow Bakery standard recipes and methods of
  preparation
  
·        
  He
  informs the Pastry Chef immediately of bad products.
2.Standards & Procedures.
  
·        
  Total
  knowledge & understanding of Food Preparation Standard & Procedure. 
  
·        
  Ensure
  that all P&P and SOP are carried out consistently
  
·        
  Take
  part in the setting and evolving the standards and procedures
3.Hygiene
  
·        
  Responsible
  for hygiene standards with the Steward Coordinators, in all Bakery kitchens,
  store room, refrigerators and work areas.
  
·        
  Responsible
  for the personal hygiene and grooming standards of the Pastry kitchen staff.
  
·        
  He
  ensures personal cleanliness and proper discipline of all Bakery associates
  under his supervision.
  
·        
  He
  assures that soiled or damaged utensils are not put into use, watching for
  cracked and chipped china and glassware and trains his staff to follow this
  rule.
  
4.      
  Control
  
·        
  To
  work closely with the Pastry Chef on the development of Bakery food cost and
  quality control procedures.
  
·        
  To
  ensure that Bakery control procedures are carried out consistently
  
·        
  Assist
  with the costing and pricing of Bakery menus and other food services having
  taken into consideration the profit margins lined out in the hotel budgets.
  
·        
  Together
  with the Pastry Chef investigates food cost issues with a view to take
  whatever corrective action may be necessary.
  
·        
  Make
  sure that all the Equipment and fixtures are maintained well and reports any
  faults and damage.
5.       Purchasing and Stock
       control
  
·        
  Handle
  and store stock according to stock control procedures.
  
·        
  To
  constantly examine food supplies to ensure that they conform to the quality
  standards stipulated by the company are adhered to
  
·        
  The
  Assist. Sous Chef is responsible for the purchase of food in absence of the Pastry
  Chef. In cooperation with the Purchasing Manager, he assures the best quality
  for the best price.
  
6.      
  Maintain a
  safe and secure working environment.
  
·        
  Be aware of
  duty of care, and adhere to occupational health and safety legislation,
  policies and procedures.
  
·        
  Initiate
  action to correct a hazardous situation and notify supervisor’s managers of
  potential hazards and dangers.
  
·        
  Adhere to
  the hotel’s security and emergency policies and procedures
  
·        
  Be familiar
  with property safety, current first aid fire emergency procedures.
  
·        
  Comply with
  all hotel and corporate Safety and security guidelines
7.       Training
  
·        
  Takes
  an active part in all facets of Training activities in the Food Preparation
  Department.
  
·        
  On
  the job training
  
·        
  Training
  on New menu Items
  
·        
  Conducting
  Classroom Style Training in all Food Preparation related subjects.
  
·        
  Assist
  Chief Steward with Sanitation and Health Training.
  
·        
  To
  assist with the development and implementation of a training program for
  western kitchen staff.
  
  
8.      
  Staffing
  management & Communication.
  
·        
  Assist
  in Recruiting staff and conduct interviews.
  
·        
  Maintain
  up-to-date staff records.
  
·        
  Hands
  on and take active part in day-to-day operations.
  
·        
  Assist
  with the planning and delivery work.
  
·        
  Implement
  staff performance appraisals.
  
·        
  Carry
  out exit interviews. Supervise staff performance.
  
·        
  Provide
  ongoing advice and support to staff under your supervision.
  
·        
  Provide
  one to one instructions to staff members when required.
  
·        
  Implement
  appropriate management practices to foster a culture of open door approach
  and enhance staff motivation.
  
·        
  He
  also liaises with other outlets and Departments on guest comments and follows
  up with necessary action.
  
·        
  Inter
  act with department and hotel staff in a professional and positive manner to
  foster good rapport, promote team spirit and ensure effective two-way
  communication.
  
·        
  Deal
  effectively with guests and workplace colleagues from a variety cultures.
  
·        
  Work
  effectively in a team.
  
9.    
  Kitchen
  Planning
  
·        
  To assist
  the Pastry Chef with the planning and design of new kitchens and kitchen
  improvement schemes.
  
·        
  To
  discuss with the Pastry Chef on the choice of kitchen equipment.
  
·        
  To keep up
  to date with new development techniques and equipment and instruct his staff
  on how to use it correctly.
  
10.     Abide by the Sheraton Code of
  Conduct.
  
11.     Abide by the Sheraton Employee Handbook.
  
12.     Abide by both the hotel and
  Sheraton policies and procedures.
  
13.     Administration
  procedures
  
·        
  Ensure
  all reporting and servicing deadlines are met on a timely basis.
  
14.    General
  
·        
  Together
  with the Pastry Chef he schedules working hour of all kitchen staff, taking
  into consideration volume of expected business but being careful at all time
  to conserve labor cost. He authorizes overtime if warranted by unexpected
  business or dismisses them earlier if business it low. 
  
·        
  He
  assigns in detail, specific duties to all associates under his supervision
  and instructs them in their work.
  
·        
  He works
  very closely with the Steward Coordinator whose duty is to keep Pastry kitchen
  area clean and orderly. He insists upon meticulous cleanliness and
  orderliness.

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