点心主厨/点心师傅 Head Dim Sum Chef/Dim Sum Chef

DUTIES AND RESPONSIBILITIES工作职责
•Production banquet and the flavor of dim sum and its production specifications, the implementation of the approval of the chef.
•制作宴会及风味点心单及其制作规格标准，报厨师长审批后执行。
•Constantly renovate dim sum variety, improve the quality of the production and the quality of the banquet dim sum.
•不断翻新点心品种，提高风味及宴会点心的制作质量及出品质量。
•Responsible for arranging the material to apply for, processing and master the customer situation.
•负责安排原料的申领，加工掌握客情。
•According to the menu, do a good job before opening the preparation and finishing work.
•根据菜单，做好开餐前的准备和收尾工作。
•With the taste - responsible for checking the grasp of all kinds of fillings, strictly control the quality of finished products.
•负责检查把握各种馅料的配合口味，严格控制成品质量。
•Reasonable arrangement of staff shift.
•合理安排员工班次。
•Responsible for organizing the production of large banquet pastry.
•负责大型宴会点心的组织生产工作。
•Lead the staff to maintain good equipment and facilities.
•带领员工维护保养好设备设施。
•Check employee grooming and regional health.
•检查员工仪容仪表及区域卫生。
•Establishes and maintains effective employee working relationships
•与员工建立并保持良好的工作关系 。
•Attends and participates in training sessions as scheduled
•按计划参加培训活动 。
•Implements the hotel and department regulations, policies and procedures
•实施酒店和部门的规定、政策和工作程序，
•Works with Supervisor in manpower planning and management needs
和上级领导一起进行人力规划和管理需求。
•Works with Supervisor in the preparation and management of the Department’s budget
和上级领导一起编制和管理部门预算。