副厨师长-包房 Sous Chef-Bakery

全面落实酒店餐饮部的各项标准。
Ensures that all company minimum brand standards have been implemented.
多在厨房里协调员工和客人/员工和其他部门同事的关系， 同时协助厨师长培训下属员工。
Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
监督厨房的运作，保证使用新鲜的西点。
Frequently verifies that only fresh products are used in Bakery and Pastry preparation.
核对商品预定单和接收单。
Checks incoming ingredients ensuring that all merchandise is in accordance with order sheets and receiving records.
根据菜谱和就餐人数定期检查原材料的准备情况。
Ensures orderly handling of all raw products and checks that quantities prepared are according to recipes and plate specifications.
定期检查输送给每个厨房的西点，必须严格遵守酒店厨务部的相关规定。
Frequently tastes bakery and pastry products in all outlets and be demanding and critical when it comes to Food and Beverage quality.
给西点房制订并严格执行卫生条例。
Establishes and enforces sanitation standards for the kitchen.
积极响应客人的合理建议，并尽快改善。
Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.