Pastry Sous Chef饼房副厨师长

工作职责
Participate in the planning andcosting of menus参与菜单的计划和成本核算工作。
Develop and write standardrecipes制订并编写标准菜谱。
Develop new dishes and products开发新菜和新产品。
Ensure that outstanding culinary technical skills are maintained确保优秀的餐饮技巧得以保持。
Assist with organizing specialevents and special food promotions协助组织特别活动和特别食品促销活动。
Maintain comprehensive productknowledge including ingredients, equipment, suppliers, markets, and currenttrends and make recommendations for appropriate adjustments to kitchenoperations accordingly
保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。
Maintain a hygienic kitchen保持厨房的卫生。
Clean the kitchen and equipment清洁厨房和设备。
Maintain personal hygiene保持个人卫生。
Supervise and Training ofassigned employees管理和培训属下员工。
Works with pastry Chef inmanpower planning and management needs
和厨师长一起进行人力规划和管理需求。
Works with pastry Chef inthe preparation and management of the Department’s budget
和厨师长一起编制和管理部门预算。
Ensure compliance with IHG group food safety management systemstandards.
确保符合集团食品安全管理系统的标准
岗位要求
Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.
完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。
Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency.
持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。
Problem solving, reasoning,motivating, organizational and training abilities.
具有解决问题，推理，号召，组织和培训能力
Diploma or VocationalCertificate in Culinary Skills or related field.
餐饮技能或相关专业的大专学历或职业证书。
5 years experience as a chefincluding at least 1 year in supervisory capacity or an equivalent combinationof education and experience.
5年厨师工作经历，包括1年的管理经验，或与此相当的教育和相关工作经验结合的背景