饼房厨师长 Pastry Chef

1.综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
2.密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。
Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.
3.观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
4.严格每日检查员工保管及按标准填写每日食品卫生相关的各种台账及表格，协助管理厨房用具盘点及整理维护工作。
Strictly check the daily storage of employees and fill in various ledgers and forms related to daily food hygiene according to standards, and assist in managing the inventory and maintenance of kitchen utensils.
5.指导下属确保生产力水平满足凯悦设计标准和凯悦酒店集团餐饮部营运手册的要求。
Directs subordinates to ensure productivity meets standards given in accordance with Hyatt Design Standards & Criteria and the Hyatt Hotels Corporation Food and Beverage Operations Manual.
6.关注改进生产力水平及在可接受的指引下谨慎管理用品/薪资，确保所有设备的优化部署和高效能。
Focuses attention on improving productivity levels and the need to prudently manage utility/ payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
7.确保新技术和新设备的使用，“灵活处理工作”的同时提高生产力。
Ensures new technology & equipment are embraced, improving productivity whilst taking work out of the system