西饼房主管Pastry Chef de Partie

1. Directs and controls all subordinate kitchen staff to ensure that all day to day operational matters are handled on time and guest expectations are met. 
指导和控制所有下属员工,确保所有厨房的日常运营事务的处理方式在时间和客人的期望得到满足；
2. Co-ordinates with Assistant F&B Manager and Outlet Managers in ensuring that specific restaurant operations. function efficiently and on time .
负责协调与助理经理和渠道经理餐饮部在确保特定餐厅操作函数有效地和时间；
3. Prepares duty rosters as directed, and schedules vacation and public holidays accordingly Monitors the consistency of prep.
准备直接责任花名册,并安排相应的假期和公众假期；
4. aration and presentation in relevant food production area to ensure that they conform to the requisite standards.
监控编制和呈报的一致性在相关食品生产区域,以确保他们符合必要的标准；
5. Liases with purchasing and suppliers to ensure that all food items ordered are delivered, and are of the appropriate quality at the most competitive price.
与采购和供应商Liases确保所有食品要求交付,并适当的质量在最具竞争力的价格；
6. Ensures that food is stored, prepared and secured hygienically and safely.
确保食物储存、准备和安全卫生和安全；
7. Ensures that food is prepared and cooked according to specific recipes and wastage is minimised.
确保食物是根据特定的制备和烹调食谱和损耗降到最低；
8. Helps to ensure that an accurate and up-to-date recipe bank is maintained.
有助于确保一个精确的和最新的配方银行维护；
9. Assists in menu planning as directed, and utilises sales analysis and menu engineering techniques accordingly.
协助菜单规划指导,利用销售分析和菜单相应工程技术；
10. Assists in maintaining standards of hygiene and cleanliness in all kitchen and related areas.   
协助维护和清洁的卫生标准在所有厨房及相关领域；
11. Assists in the controlling and monitoring of individual kitchen expenses. 
协助控制和监测个人厨房费用；
12. Prepares and submits forms, documents and requisitions as directed by supervisors.
准备并提交表单、文档和需求作为受上级指示。