Pastry Chef 西饼房厨师长

§ 监督和管理西饼房的运作，保证餐前准备的正常运作。
Oversees the production management ofall pastry and bakery goods for the hotel’s food and beverage operation,ensuring that the required mise-en-place and finished products are produced anddelivered to the appropriate areas.
§ 充分落实酒店的各项标准。
Ensures that all company minimum brandstandards have been implemented, and that optional brand standards have beenimplemented where appropriate.
§ 充分落实凯悦温情和餐饮部经典20条。
Assists in making sure that all Touchesof Hyatt and the Food and Beverage Top 20 are implemented into the pastry/bakeryarea.
§ 积极响应客人的合理建议，并尽快改善。
Responds to the results of the ConsumerAudit and ensures that the relevant changes are implemented.
§ 激励员工的创新意识，并且对他们的创新和对部门的贡献给予肯定。
Encourages employees to be creative andinnovative, challenging and recognising them for their contribution to thesuccess of the operation.
§ 与行政委员会积极配合，学习主动灵活的工作方式，为酒店的客人提供最优质的服务。
Works closely with other managementpersonnel in a supportive and flexible manner, focusing on the overall successof the hotel and the satisfaction of hotel guests.
§ 保证所有厨务部员工以积极灵活主动的方式与其他部门的员工协作，我们的精神是：团队协作！
Ensures that pastry and bakery employeeswork in a supportive and flexible manner with other departments, in a spirit of“We work through Teams”.
§ 确保每个员工知道市场上的应季的和新兴的原材料。
Ensures that all employees areup-to-date with the availability of seasonal and new products on the market.
§ 检查和监督食品生产的每个过程，在适当的时候提供反馈信息。
Tastes and monitors the pastry and bakedproducts served throughout the operation, providing feedback where appropriate.
§ 与物料部经理，和备餐厨房一起保证原材料的物美价廉。
Works with the Materials Manager in theprocurement of the best product for the best price.
§ 与餐务部经理一起保证厨房的卫生状况，保养厨房中的仪器，将破损率将到最低，延长它们的使用寿命。
Works closely with the StewardingManager to ensure that hygiene standards are maintained. Supervises pastry and bakery employees to makesure that operating equipment is cared for and properly used to maximise itsuseful life, and to minimise breakage and personal injury.