Pastry K Sous Chef 饼房副厨师长

To assist the Executive Chef with the planning of dessert menus and food promotions.
协助行政总厨制定甜品菜单及食品节。
To control standards of food production and presentation throughout the hotel.
控制饼房出产的标准。
To examine goods and quality of received goods.
监测收货的食品质量。
He controls the Cooks to follow over standard recipes and methods of preparation.
控制厨师要按照配料卡标准及程序准备食品。
He informs the Executive Chef immediately of bad products.
及时将变质食品拿出并通知行政总厨。
To assist Executive Chef with the planning and design of new Pastry and Bakery Kitchens and improvement schemes.
协助行政总厨设计新的饼房计划并提出改进方案。
To discuss with the Executive Chef on the choice of Pastry/Bakery Kitchen equipment.
同行政总厨共同讨论如何精选饼房设备。
In absence of the Executive Chef, he works closely with the Management.
当行政总厨不在时，负责与管理层沟通。
To keep up to date with new development techniques and equipment and instructs his team member on how to use it correctly.
保证食品、机器不断更新并指导饼房员工如何正确使用。
To work closely with the Executive Chef on the development of food control procedures.
同行政总厨共同研究如何发展饼房食品控制程序。
To assist with the costing and pricing of dessert menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
协助成本制定甜品菜单价钱，其他食品服务也要考虑到酒店预算的盈利差额。
Together with the Executive Chef investigates pastry food cost problem with a view to take whatever corrective action may be necessary.
同行政总厨共同监测饼房食品成本并及时纠正其中出现的问题。
He also liaises with Banquet Departmental and Outlet Manager on guest comments and follows up with necessary action.
Specific Job Knowledge, Skill and Ability 工作技能技巧要求：
Strong Pastry and Bakery Skills.
丰富的饼房和面包房的技能。
Leadership and training skills and basic English communications skills.
领导才能和培训技巧、基础英语和沟通技巧。
Good creative work skills.
好的工作技巧创造性。
Ability to set priorities and to complete tasks in timely manner.
有能力按照事情的优先顺序按时完成任务。
Working well in stress situations, remain calm under pressure and able to desolve problems.
在压力下很好地完成工作，保持冷静解决问题。