Pastry Chef 饼房厨师长

Identifytraining needs at the pastry Department, develops &implements training for the pastry Kitchen talent.
明确饼房部门培训需求，为饼房部门厨师制定培训计划和进行培训工作。
Conductson-the-job training sessions for Pastry Department personnel.
为饼房人员开展在职培训。
Interviews, recommends and hires employees for the Pastry Department.
面试，推荐和雇佣饼房厨师。
Helps subordinate develop their skills to the best of their abilityand provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
Isresponsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
Maintainsstandard recipes, plate specification & picture board in the appropriatekitchen area for the guidance of all pastry/ chocolate & bakery talent.
维护标准食谱，在适当的厨房区域，放置规格说明、图片展板，以便指导所有的西点房、巧克力和面包房厨师的出品。
Controls therequisitions of all food supplies, operating supplies & equipment to thepastry/ Chocolate & bakery kitchen.
控制厨房内的食品、操作用品和设施设备的采购。
Investigates& take immediate corrective actions for any complaints, reports on foodpoisoning, accidents or any other incidents.
对于食物中毒，事故或者其他事件的投诉抱怨，立即进行调查并及时采取纠正措施。
Accomplishesmarket list orders in accordance with the quality & quantity standards forPastry Department as a whole.
饼房作为一个整体，按照标准统一的数量和质量的标准，完成市场订单。
Prepares andimplement effective talent duty roster for this section & submits toExecutive chef for approval.
准备和实施有效的部门排班表，并提交给行政总厨批准。
Communicateeffectively with supervisor, guests, ensuring the service is given timely by talents.
与主管，客人有效地沟通，确保厨师提供服务的及时性。
Responsiblefor market awareness in terms of trends, new systems and practices in foodoperation and presentation.
关注市场趋势的变化，及时采用在食品出品操作和展示上。
Responsiblefor maintaining high sanitation standard in the Pastry Kitchen Cold StorageRooms in line with FSMS/HACCP and department standards.
负责维护厨房和冷库的高标准卫生要求，符合食品安全管理体系、HACCP标准和部门标准。