饼房领班 Pastry Demi-Chef

出席由厨师长主持的会议和简报会，如果需要的话，要清楚，简要地向团队传递相关信息。
须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。
须完全清楚所在厨房菜品的配方，制作方法和出菜标准。
确保所有“优质的原料''根据专业配方，制作方法，去准备，同时以提高生产时间和减少浪费为重点，支持的厨师团队实现其营业目标，控制食物成本。
需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪风格。
Attends meetings and briefings as instructed by the Chef de Cuisine, and clearly and concisely disseminates relevant information to related teams, if required.
To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.
To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.
To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.
To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style.