饼房主管

1. Ensures that all food prepared and served during the shift is in accord with the standard set
确保按标准完成所有食品的准备工作和本班次的服务
2. Suggests to Sous Chef new ideas for menus, daily specials and food promotions etc.
为厨师长提出一些关于菜单的新点子，比如每日特色食品，促销活动等
3. Prepares food requisitions, inter kitchen’s transfers and checks the quality and quantity food received from the food store and other sub-departments
准备食品请购单，检查厨房内部调拨单，以及从库房和其他部门受到的食品质量和数量
4. Pastry Sous Chef to control cost by minimizing spoilage, utilizing food surplus and controlling portion
协助副厨师长出控制成本，最大限度的降低食品损耗，最大限度的利用和控制过多的食品
5. Make sure that all machines, furniture, equipment and utensils are clean and in working conditions
确保所有的机器设备，器具和用品都是干净的，并都处于良好的工作状态
6. Guides and trains the kitchen’s personnel as instructed by Sous Chef
指导和培训厨房的工作人员
7. Attends regular team member’s meeting
积极参加团队会议
8. Uses standard recipes and makes sure all staff are using them
使用酒店标准配方，并确保所有员工都使用这个标准
9. Performs duties common to all supervisors and other duties as may assigned by Executive Chef
所有主管共同履行当班职责，服从行政总厨的其他职责安排确保准时
10. Is responsible that wastage, spoilage is kept at a minimum
负责把浪费破损降到最低
11. Knowledge on safety & hygiene procedures and train the staff accordantly.
了解食品与卫生安全程序并且培训员工要一致遵循
12. To attend any training sessions as directed by the Executive chef. To adapt to the work of any kitchen for improve own skill. If any kitchen need assist, should arrange staff cooperate to make sure the operation smooth
参加由行政总厨直接进行的培训，可适应任何厨房的工作以便使自己更加进步. 如果有其他厨房需要协助，应当主动安排员工在适合的情况下积极配合以保证酒店运营