饼房行政副厨 Pastry Executive Sous Chef

1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager.
执行其主管或经理所指示委派的所有任务
2. Assists Pastry Chef, Executive Chef and Executive Sous Chef with kitchen operations as necessary.
协助饼房总厨, 行政总厨及行政副总厨维持厨房的运营
3. Helps the Pastry Chef to research and test new food products in conjunction with Company initiatives.
协助饼房主厨研究并品尝新产品
4. Performs all duties of kitchen associates as required.
履行厨房员工的职责
5. Recognizes superior quality products, presentations and flavor.
注重食品的质量，呈现方式及风味
6. Maintains food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准
7. Maintains purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准
8. Ensures compliance with all local, state and federal (Health Department) regulations.
确保遵守当地政府（卫生部门）的规定
9. Supports procedures for food & beverage portion and waste controls.
支持餐饮部的各项程序及对浪费的控制
10. Follows proper handling and right temperature of all food products.
支持餐饮部的各项程序及对浪费的控制
11. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards
了解并执行万豪70项卫生及安全标准
12. Operates and maintains all department equipment and reports malfunctions.
操作及维护所有部门的设备，并汇报设备故障
13. Effectively investigates, reports and follows-up on associate accidents.
有效的调查，报告及跟进员工事故
14. To be responsible for asset management of all outlet property and facilities.
负责所有部门的财产和设备的管理
15. Understands and maintains all standard recipes on ChefTec.
了解并维护ChefTec上所有标准食谱
16. Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations.
积极参与员工制作的培训，注重制作糕点技巧及完美的呈现
17. Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
按照菜谱参与员工的培训，包括配料，备菜及独特的口味
18. Train all associates and prepare JSA for each one signed by individuals.
培训所有员工，并在工作安全分析上签字
19. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.
培训员工安全程序，监督其遵循预防损失政策的能力，以防止以外的发生，控制成本
20. To implement and follow a departmental daily “15 Minute” training program.
执行并遵循每日部门15分钟培训计划
21. Periodically plan outside Associates activity to promote teamwork.
定期制定员工活动计划以促进团队合作
22. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食
23. Trains, coaches, and counsels, associates in order to reach a satisfactory level of productivity.
培训，指导并建议员工以达到一个另人满意的生产水平
24. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.
对客人的疑问24小时内做出回应，以确定认为适当的方式
25. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“简单但是厨师精心制作的食物”
26. Maintain F&B concepts and Mission standards concerning preparation & presentation.
保持餐饮的概念及使命，关于备菜和呈送
27. Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines.
实行每月自我检查，确保厨房符合品牌标准
28. Practice “open door” policy at all times.
任何时候都实行“开放”政策
29. Promote positive inter-departmental relations through candid communication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作