西饼房副厨师长

SPECIFIC DUTIES 工作任务 :
1. Supervises pastrypreparation shift operations and ensures compliance with all Food &Beverage policies, standards and procedures.
监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序。
2. Assists PastryChef with kitchen operations asnecessary.
协助饼房厨师长维持厨房的运营。
3. Recognizes superiorquality products, presentations and flavor.
注重食品的质量，呈现方式及风味。
4. Enforcethe Marriott food preparation and presentation guidelines to ensure consistentquality culinary offerings to our guests.
执行万豪食物制备及呈现方式的指南，以确保提供给客人品质如一的美食。
5. Ensures the Hoteldelivers to guests: “Simply Fresh Chef-crafted Food”.
确保酒店为客人提供“简单精心制作的食物”。
6. Maintain F&Bconcepts and Mission standards concerning preparation & presentation.
在备菜和呈送时，保持餐饮的概念及使命。
7. Carry a monthlyself-inspection and make sure the Culinary department is compliant with theBrand Standard Guidelines.
实行每月自我检查，确保厨房符合品牌标准。
8. Promote positiveinter-departmental relations through candid communication and cooperation.
通过坦诚的沟通合作，积极推动跨部门的合作。
9. To assume other duties as delegated bySupervisor.
执行主管安排的其他任务和职责。
10.Proposes new items ，and coordinates menu development， Participates in creating special projects、 themes、 festivals
提供新项目，并协助菜品研发，参与特殊项目、主题、节日主题的创建