饼房副厨师长 Pastry Sous Chef

Assiststhe Western Chef indeveloping training plans, develops training material in accordance with LHCguidelines and implements training plans for the Food Production employees andother Food and Beverage employees.
按照朗廷酒店集团的指导方针，协助西厨行政总厨制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。
Assiststhe Western Chef indeveloping and maintaining up-dated operations manuals for all Food Productionand Stewarding sections.
协助西厨行政总厨为所有食品制作和管事部门人员制作并保持最新的运营手册。
Assiststhe Western Chef in developingpopular menus offering guests value for money in accordance with LHG guidelines.
依照朗廷酒店集团指导方针，协助西厨行政总厨一起制作热门菜单，使客人花的钱物有所值。
Assiststhe Western Chef in planningand organizing successful Food and Beverage activities.
协助西厨行政总厨计划和组织成功的餐饮活动。
Conductsdaily briefings and other meetings as needed to obtain optimal results.
按需要召开简报会及其它会议，以取得最佳效果。
Attendsand participates to other meetings as required by the administrative calendar.
按照管理日历的要求，参加并参与其它会议。
Assiststhe Western Chef indetermining the minimum and maximum stocks of all food, material and equipment.
与西厨行政总厨一起决定所有食品、材料和设备的最小和最大库存。
Assiststhe Western Chef in settingstandards of all food and equipment purchases in accordance with LHG guidelines.
协助西厨行政总厨按照朗廷酒店集团指导方针制定所有食品和设备采购的标准。
Participatesin the preparation of the hotel's revenue plan and marketing programs.
参与酒店收益计划和市场项目的准备工作。
Monitorslocal competitors and compare their operation with the hotel Food and Beverageoperation.
监视当地竞争对手的情况，并将他们的运作与酒店的餐饮运作进行比较。
Keepsaware of trends, systems, practices and equipment in food and beverage throughtrade literature, hotel show and site visits.
通过行业书籍、酒店表演和现场访问来了解餐饮业的趋势、体系、惯例和设备。
Workswith Western Chef in manpowerplanning and management needs.
和西厨行政总厨一起进行人力规划和管理需求。
Workswith Western Chef in thepreparation and management of the Department’s budget.
和西厨行政总厨一起编制和管理部门预算。