Pastry Junior Sous Chef 饼房初级副厨师长

Help to direct, control and co-ordinate the activities of all Chefs and pastry commis, engaged in preparing and cooking food, so as to ensure an efficient, profitable and smooth food service, at all times.
帮助指导、控制和协调所有厨师和糕点专员在准备和烹饪食品方面的活动，以确保在任何时候都能提供高效、盈利和顺畅的食品服务。
In charge of all respective kitchen work.
负责厨房的各项工作。
Inspect storerooms, refrigerators and freezers daily, to prevent wastage.
每天检查库房、冰箱和冰柜，防止浪费。
Assist the Pastry Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and practicing portion control.
协助糕点副厨师长控制成本，尽量减少食品变质，充分利用剩余食品，控制食物分量。
Check the quality and quantity of food received from the markets and stores.
检查从市场和商店收到的食品的质量和数量。
Always look for cost saving and environmental ideas.
总是寻找节约成本和环保的想法。
Maximize employee’s productivity, in order to minimize payroll cost.
最大限度地提高员工的生产力，以减少工资成本。
Monitor pastry operating costs and take corrective action, when necessary to reduce expenses.
监控糕点运营成本，必要时采取纠正措施，降低成本。
Ensure that all food is prepared and served according to the standards set by the Pastry Chef.
确保所有的食物都按照糕点师制定的标准准备和供应。
Produce and check preparation and presentation of food.
生产和检查食品的准备和展示。
Make sure standard recipes are used, and food is presented according to pictorials.
确保使用标准的食谱，并按照图片展示食物。准备和展示食物。
Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times. Check all assigned areas in regards to sanitation and hygiene, to prevent contamination of any kind.
确保所有机器、家具(冰箱、长凳等)、设备和器具始终保持清洁和工作状态。检查所有指定区域的环境卫生，防止任何形式的污染。
Ensure the kitchen complies with health and safety standards as to prevent accidents.
确保厨房符合健康和安全标准，防止事故发生。
Ensure lines of communication within the outlet kitchen are effective.
确保出口厨房内的沟通渠道有效。
Maintain interdepartmental communication to avoid frictions of any kind.
保持部门间沟通，避免任何形式的摩擦。
Represent the culinary team in an absolute correct manner when in the public areas.
在公共场合以绝对正确的方式代表烹饪团队。
Assist in staff training in conjunction with the Training Department and Departmental Trainers.
与培训部门和部门培训师一起协助员工培训。
Maximize employee productivity and moral, and consistently maintain discipline, following hotel guidelines and local legislation.
最大限度地提高员工的工作效率和道德，并始终保持纪律，遵循酒店的指导方针和当地法律。
Motivate all staff to perform their duties by demonstrating professionalism, organizational skill and team spirit.
通过展示专业精神、组织能力和团队精神，激励所有员工履行职责。
Ensure all staff adheres to grooming and presentation standards.
确保所有员工遵守仪容仪表标准。
Report all accidents, health and safety hazards to Pastry Chef.
向糕点师报告所有事故、健康和安全隐患。
Follow up and keep a tidy control over function and event orders.
跟进并保持对宴会和活动订单的有序控制。
In charge of food requisitions, orders and inter-kitchen transfers.
负责食品的申请，订单和厨房间的转移。
Instigate maintenance requests if necessary, and check on completion.
必要时提出维修要求，并检查完成情况。
Responsible for the Duty Roster, Staff Leave and Attendance Record.
负责值班表、员工请假和考勤记录。
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.
意识到注意义务，遵守职业、健康和安全法规、政策和程序。
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
熟悉财产安全、急救、消防和应急程序，安全、合理地操作设备。
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
主动采取措施纠正危险情况，并通知主管潜在的危险。
Log security incidents and accidents in accordance with hotel requirements.
按照酒店要求记录安全事件和事故。