Pastry Demi Chef De Partie 饼房厨师领班-123263

职位描述
主要职责 KEY RESPONSIBILITIES 
工作概述﹣(职位概述) Job Summary – (Role Summary) 
•制作并装饰各种满足客人期望的蛋糕、面点、甜品、法式小点心。 Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations. 
•遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。 Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
职位资格和技能
主要职责﹣(职务的主要工作) Essential Duties and Responsibilities – (Key Activities of the role) 
•制作提供烘烤面点，包括以下食品的制作： Prepares and present baked pastries including the preparation of: 
 o烤面点 Baked pastries 
 o处理和存储商品 Handling and storage of commodities 
 o卷心菜面点 Chou pastry dishes 
 o杏仁酱馅松饼 Gateau pithiviers 
 o烘烤并填充甜馅 Bake and fill a variety of sweet pate dishes 
 o卷心菜和泡夫类可口食品 Savoury products from chou short and puff 
•制作和装饰发酵面点，包括以下食品的制作： Prepares and present yeast raised pastries including the preparation of: 
 o牛角包 Croissants 
 o法式牛油面包 Brioche 
 o德式面包 Kuchen 
 o丹麦式酥皮饼 Danish pastries 
 o萨伐仑松饼和兰姆糕 Savarins and babas
•制作和装饰下午茶食品，包括： Prepare and present afternoon tea items including: 
 o适合用作酒店下午茶的食品 Those suitable to be served for afternoon tea in a hotel 
 o果馅饼和派 Flans and pies 
•制作和装饰甜点，包括： Prepare and present desserts including: 
 o冻甜点 Frozen desserts 
o热甜点 Hot desserts 
 o冷甜点 Cold desserts 
 o特色甜点 Specialty desserts 
•制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括 Prepare and present gateaux, tortes and cakes including: 
 o传统嘎萄蛋糕、葡特蛋糕和普通蛋糕 Traditional gateaux, torten and cakes 
 o将其制作完毕后进行装饰 Finish and decorate them 
 o进行准备后将其送给客人 Prepare for service and serve them to guests 
 o为节日蛋糕进行设计、制作、表面处理 Design, prepare, cover and decorate cakes for festive occasions 
 o制作各种奶酪蛋糕 Prepare a range of cheesecakes 
•制作杏仁蛋白软糖 Prepare marzipan work 
 o制作杏仁蛋白软糖模型 Prepare modeling marzipan 
 o制作各种花和人物模型 Prepare a range of molded flowers and figures 
 o制作蛋糕表面上的杏仁蛋白软糖 Manipulate marzipan to cover cakes 
•制作法式点心 Prepare Petits Fours 
 o制作各种花色小蛋糕 Prepare a range of petits fours secs 
 o制作各种冰花小蛋糕 Prepare a range of petits fours glaces 
•保持卫生标准和规则 Maintain hygienic standards and practices 
•保持厨房的卫生 Maintain a hygienic kitchen 
•清洁并整理工作区域 Clean the kitchen and equipment 
•保持个人卫生 Maintain personal hygiene 
•和行政总厨一起进行人力规划和管理需求。 Works with Executive Chef in manpower planning and management needs 
•和行政总厨一起编制和管理部门预算。 Works with Executive Chef in the preparation and management of the Department’s budget