Pastry Chef 饼房厨师长

•To do whatever it takesto provide exceptional service for our customers and to strive for excellenceto achieve customer satisfaction.
无论怎样做都是为了向顾客提供优质的服务，达到顾客的满意。
•A warm and sinceregreeting. Use the guest name, if and when possible.
真诚而亲切的问候，尽可能的使用顾客的名字。
•Anticipation andcompliance with guest needs.
预测并满足顾客的需要。
•Fond farewell. Givethem a warm good-bye and use their name, if and when possible.
礼貌的道别,尽可能的使用顾客的名字和他们说再见。
•He is responsible forthe efficient and successful operation of the designated Kitchen. He controls,checks and supervises the kitchen operations and works hands on as and whenneeded. He assumes the responsibility for training related functions of all hisstaff
•He assists theExecutive Chef in the day-to-day kitchen operations and represents him, in hisabsence, with all its responsibilities.
承担起西餐行政总厨赋予的某一个厨房的工作职责。同时也要负责员工岗上培。协助行政总厨完成所有与厨房相关的工作。他控制、监测并领导整个厨房的运作。当西餐行政总厨不在时要全权负责起厨房的运作。
•Supervise efficient,productive and profitable kitchen operations and ensure that high standards offood production and presentation are consistent throughout the hotel at alltimes.
提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。
•He is responsible forthe quality of all food prepared in the kitchen he supervises. He constantlyinspects taste, temperature and visual appeal. He makes sure that all dishesare uniform and that established portion sizes are adhered to standard.
负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。确保所有食品都按照标准达到每份的分量。
•He is very careful toprevent the use of spoiled or contaminated products in any phase of foodpreparation and prevents associates who are ill or suffering from an infectionfrom taking part in the preparation or handling of food.
确保所有的食品没有腐烂、变质，时刻注意在提供食品时避免员工使用过期及污染食品。
•Ensure that outstandingspecial events and special food promotions are carried out.
确保优秀的烹饪技术向年轻同事传授。
•To control standards offood production and presentation throughout the hotel.
控制食品出产的标准。
•To examine goods forquality and quantity.
监测收货的食品质量和数量。
•He controls the Chefsand Cooks to follow standard recipes and methods of preparation.
控制厨师要按照配料卡标准及程序准备食品。
•He informs the Western ExecutiveChef immediately of bad products.
及时将变质食品拿出并通知西餐行政总厨。
•Total knowledge &understanding of Food Preparation Standard & Procedure.
了解并熟知所有食品准备的标准和程序。
•Ensure that all P&Pand S&P are carried out consistently.
保证所有的政策和程序和标准和程序是。
•Take part in thesetting and evolving the standards and procedures.
参与制定和发展标准和程序。
•Responsible for hygienestandards with the Steward Coordinators, in all kitchens, store room,refrigerators and work areas.
同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。
•Responsible for thepersonal hygiene and grooming standards of the kitchen staff.
监督所有员工的个人卫生和仪表仪容达到标准。
•He ensures personalcleanliness and proper discipline of all associates under his supervision.
确保个人卫生并对于员工过失作以相应处罚。
•He assures that soiledor damaged utensils are not put into use, watching for cracked and chippedchina and glassware and trains his staff to follow this rule.
确保不使用破损餐具及检查瓷器、玻璃器皿是否有裂纹并严格执行此项规则 。
•To work closely withthe Western Executive Chef on the development of food cost and quality controlprocedures.
同西餐行政总厨共同研究如何发展食品质量控制程序。
•To ensure that thesecontrol procedures are carried out consistently.
保证按照成本和食品质量控制程序进行。
•Assist with the costingand pricing of menus and other food services having taken into considerationthe profit margins lined out in the hotel budgets.
协助成本制定菜单价钱，其他食品及服务也要考虑到酒店预算的盈利差。
•Together with the WesternExecutive Chef investigates food cost issues with a view to take whatevercorrective action may be necessary.
同西餐行政总厨共同监测食品成本并及时纠正其中出现的问题。
•Make sure that all theEquipment and fixtures are maintained well and reports any faults and damage.
保证所有的设备正常工作如有问题马上报告。
•Handle and store stockaccording to stock control procedures.
按照存货控制程序处理和储存存货。
•To constantly examinefood supplies to ensure that they conform to the quality standards stipulatedby the company are adhered to.
持续检查食品供应的质量确保食品质量达到标准。
•The Sous Chef isresponsible for the purchase of food in absence of the Executive Chef. Incooperation with the Purchasing Manager, he assures the best quality for thebest price.
行政总厨缺席时要负责食品采购，同采购部经理共同以最低价钱买到最好食品。
•Be aware of duty ofcare, and adhere to occupational health and safety legislation, policies andprocedures.
强调保养职责,遵守工作区健康和安全法规,政策和程序。
•Initiate action tocorrect a hazardous situation and notify supervisor’s managers of potentialhazards and dangers.
采取行动排除危险,向上级或经理报告危险隐患。
•Adhere to the hotel’ssecurity and emergency policies and procedures.
坚持酒店安全制度,紧急情况处理规定和程序。
•Be familiar withproperty safety, current first aid fire emergency procedures.
熟悉对财产安全,紧急救护和火警等处理程序。
•Comply with all hoteland corporate Safety and security guidelines.
遵守酒店和公司的所有工作指南。
•Takes an active part inall facets of Training activities in the Food Preparation Department.
厨师长要在食品准备部门的培训中起到重要作用。
•On the job training.
在岗培训。
•Training on New MenuItems.
新菜单种类的培训。
•Conducting ClassroomStyle Training in all Food Preparation related subjects.
对于相关食品知识作课堂式培训。
•Assist Chief Stewardwith Sanitation and Health Training.
协助管事部经理作好卫生及健康的培训。
•To assist with thedevelopment and implementation of a training program for kitchen staff.
协助制作完整的厨房员工发展计划。
•To work closely withthe Western/Chinese Executive Chef, Human Resources, Personnel manager, andplan for future staffing needs.
同西餐行政总厨共同制定本部门各岗位所需人员的编制计划。
•Assist in Recruitingstaff and conduct interviews.
协助招聘员工和面谈。
•Maintain up-to-datestaff records.
维护现有员工记录。
•Hands on and takeactive part in day-to-day operations.
控制和参与每天的正常工作。
•Manage staff trainingand development using Human Resources management system.
使用²人力资源管理系统”来管理员工培训和发展。
•Implement staffperformance appraisals.
进行员工表现评估。
•Carry out exitinterviews. Supervise staff performance.
实施员工离职面谈。
•Provide ongoing adviceand support to staff under your supervision.
给予所管辖的员工以不断的建议和支持。
•Implement appropriatemanagement practices to foster a culture of open door approach and enhancestaff motivation.
实施合适的管理方式给予员工动力和沟通。
•He also liaises withother outlets and Departments on guest comments and follows up with necessary action.
要和各餐厅及各餐厅经理共同处理有关客人意见。
•Deal effectively withguests and workplace colleagues from a variety cultures.
与具不同文化背景的客人和同事有效沟通。
•Work effectively in ateam.
和团队一起有效工作。
•To assist the executiveChef and Executive sous chef with the planning and design of new kitchens andkitchen improvement schemes.
协助行政总厨设计新的厨房计划并提出改进方案。
•To discuss with theExecutive Chef on the maintain of kitchen equipment.
同行政总厨共同讨论如何维护厨房设备。
•To keep up to date withnew development techniques and equipment and instruct his staff on how to useit correctly.
保证食品、机器不断更新并指导员工如何正确使用。
•Abide by both the hoteland policies and procedures.
遵守和酒店的规章制度。
•Prepare and maintainfiles, reports, letters, memorandums and other relevant business documentation.
准备和维护文档,报告,信函,备忘录和其它相关业务资料。
•Ensure all reportingand servicing deadlines are met on a timely basis.
保证所有报告和服务都能按时完成。
•Must have a goodknowledge and understanding of Western and basic Asian cuisines.
必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。