Pastry CDP/Demi Chef/Cook A 西饼房厨师主管/领班/厨师（夜班）

1.
Supervises
pastry preparation shift operations and ensures compliance with all Food &
Beverage policies, standards and procedures.
监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序。
2.
Assists
Pastry Sous Chef and
Executive Sous Chef with kitchen operations as necessary.
协助饼房厨师长及行政副总厨维持厨房的运营。
3.
Performs
all duties of kitchen associates as required.
履行厨房员工的责任。
4.
Recognizes
superior quality products, presentations and flavor.
注重食品的质量，呈现方式及风味。
5.
Maintains
food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
6.
Maintains
purchasing, receiving and food storage standards.
维持采购，收货及食品贮藏标准。
7.
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。
8.
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。
9.
Calculates accurate theoretical and weighted food
costs.
准确计算食品的理论成本。
10.
Follows proper handling and right temperature of all food
products.
遵循食品的适当处理及正确的保存温度。
11.
Knows and
implements Marriott's 46 Points of Hygiene and Safety Standards.
了解并执行万豪46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.
Ensure all managers
and associates follow all
job safety regulations and all hazards are reported to Loss Prevention and
Engineering.
确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部。
14.
Conduct a preventative maintenance inspection on a monthly
basis.
每月进行预防性维修检查。
15.
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。
16.
Follows
proper handling and right temperature of all food products.
遵循食品的适当处理及正确的保存温度。
17.
Knows
and implements Marriott's 46 Points of Hygiene and Safety
Standards.
了解并执行万豪46项卫生及安全标准。
18.
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。
19.
Effectively investigates, reports
and follows-up on associate accidents.
有效的调查，报告及跟进员工事故。
20.
Ensure all managers
and associates follow all
job safety regulations and all hazards are reported to Loss Prevention and
Engineering.
确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部。
21.
Conduct a preventative maintenance inspection on a monthly
basis.
每月进行预防性维修检查。
22.
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。
23.
Understands
and maintains all standard recipes on ChefTec.
了解并维护ChefTec上所有标准食谱。
24.
Purchases
appropriate supplies and manage inventories according to budget.
按预算购买适当的供货及管理存货。
25.
Orders
associate uniforms according to budget and ensures uniforms are properly
inventoried and maintained.
按预算订购员工制服，并确保制服妥善保存。
26.
Visit hotel
competitors each month involving supervisors as well.
每月和主管一起访问竞争者酒店。
27.
Actively
involved in training the pastry associates on the fundamentals of pastry
按照饼房的基本原则积极参与培训饼房员工。
28.
Techniques and excellent plate presentations.
技巧及完美的呈现方式。
29.
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。
30.
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。
31.
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。
32.
To develop and implement Manager, Supervisor & Associate
training plans on a quarterly basis in conjunction with HRD.
每季度和人事部一起执行并履行经理，主管及员工的培训计划。
33.
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。
34.
Participates
in training the Restaurant and Catering 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。
35.
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。
36.
Interacts
with guests/customers, community, Company representatives, vendors and local
education systems as needed.
配合客人/客户，团体，公司代表，销售商及当地教育体制的需要。
37.
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。
38.
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。
39.
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。
40.
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”。
41.
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。
42.
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。
43.
Practice
“open door” policy at all times.
任何时候都实行“开放”政策。
44.
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。