Pastry Sous Chef 饼房副厨师长

To assist the Pastry Chef in the daily operation of
the Pastry Kitchen, the Pastry sous Chef requires solid leadership qualities,
organizational and administrative talent, and is fully responsible for their
outlet operation. Plan, organize, control and direct the work of colleagues.
Responsible for the continuous development and improvement of the people,
product and profit of the Pastry Department with a focus on superior quality
and consistency。
为协饼房厨师长的糕点厨房的日常运作。饼房副厨师长需要坚实的领导才能，组织和管理人才，并全面负责其出口业务。计划，组织，控制和指导工作的同事。负责的人不断发展和完善，产品和利润的糕点部，专注于卓越的品质和一致性。
To have a complete
understanding of,and adhere to the company’s policy relating to the W
Standard.
须完全理解并遵守公司有关W酒店标准的政策。
To actively
participate in the training, development the culinary colleagues, according to
the monthly training plan, Gallop Score “comment cards”, hygiene reports and
any other highlighted areas for fine tuning/development that would benefit the
team and guests.
积极的支持培训和培养厨房的员工，根据每月的培训计划“客人评价”的盖勒普分数，卫生质检报告，与其他的重要的部分。
Conducts colleague
performance appraisals to review colleagues’ general performance and discuss
any areas for fine tuning/development – and highlight areas of strength.
对同事进行绩效评估，以评估同事的总体表现，并讨论任何可进行微调/发展的领域——并突出优势领域。
To have a complete
understanding of,and adhere to the company’s policy relating to Food hygiene
and Safe Food Handling practices.
全面理解并遵守公司食品卫生政策和食品安全操作规范。
To assume a
professional interest for the quality of food prepared and presented in the
employee dining room and the consistent – continuous improvement of related
teams and product.
对员工准备和展示的食物质量以及相关团队和产品的持续改进表现出专业的兴趣。
To assist in
writing and updating the relevant section of the Departmental Operations
Manual.
要协助编写和更新的相关部分部门操作手册。