Chef De Partie - Pastry 饼房主管

Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the brand. 根据和品牌定义的烹饪方法和加工方式生产并呈现菜肴。
Ensures that dishes are well presented, of a high standard and at the right temperature.
保证食物是完美的，高标准及正确的温度下。
Delivers dishes in good time to suit guests' wishes.
按照客人希望的事件送上菜品。
Depending on the restaurant, may be asked to receive deliveries, check and store merchandise.
依照餐厅规定，可能会被要求接受交货,检查和储存货物。
Organizes his/her work and timing to suit fluctuations in guest numbers and special events.
安排员工的工作时间来配合一些特殊活动。
Develops team spirit and motivation by creating a good working atmosphere.
发展团队精神和动力,创建一个良好的工作氛围。
Organizes and supervises the work carried out by Commis chefs and apprentices in the area under his/her responsibility. 组织和管理手下的助理厨师及厨师。
Informs the team about cost optimization and the reduction of raw material wastage; Tracks implementation.
通知团队关于节省成本和减少原材料的浪费,并跟踪实施。
Trains Commis chefs, apprentices and interns to a high standard.
训练助理厨师，厨师及实习生到一个高的标准。
Maintains good relations with Kitchen employee and other interfacing departments.
与厨房员工以及其它关联部门保持良好的关系。
To be ready and responsible when assigned to perform any other duties or job functions as required by Management from time to time.
要始终服从并负责酒店管理层根据工作需要分配的工作或其它职责
Ensures that the workplace remains clean and tidy, and the safety of consumable goods by always respecting HACCP regulations.
确保工作场所保持清洁和安全,遵守HACCP法规
Respects the instructions and safety guidelines for the equipment used.
使用厨房设备必须遵照说明及安全指南。