饼房主管 Chef de Partie-Pastry Kitchen

Delight Guest和悦宾客
1. Practice the service culture SHINE with Service Essence Training
对客服务中践行《服务精髓》中SHINE的服务文化要求
2. Solve the guest complaints with service culture E-Leap within Service Recovery Training
当客人向我们表达不满情绪时及时担负责任，并践行《服务补救》中的E-LEAP服务文化原则
3. Personal grooming, hygiene and courtesy are in line with hotel and brand standards
个人仪容仪表、卫生及礼貌礼节符合酒店和品牌标准
4. Strictly adhere to service processes and brand standards, and convey the essence of the brand to our guests to improve guest experience and brand perception
严格遵守服务流程和品牌标准，向我们的客人传递品牌精髓信息以提高客人体验感和品牌感知度
5. Supervision and deployment of product quality, on time and correct volume to complete daily tasks
监督部署按质、按时、按量完成每日工作任务
6. Manage raw materials of cake room, supplies and equipment and ensure raw materials supply is sufficient
管理饼房的原料、用品和设备，保证原料供应
7. Ensure food materials are stored correctly and rotated to meet company and legal requirements
确保食物的合理储存且符合酒店的标准
8. To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices
根据食品卫生要求，在工作中保持良好的个人卫生，保证维持高质量的工作实践标准
9. To assist with quality control and menu planning where appropriate
协助负责质量的控制及确保菜单设计合理
10. To report all damage, hazards and wear and tear occurring within your areas of work
汇报各自工作区域的损耗
11. Leading the staff study diligently technology, constantly improve, and constantly innovation
率领员工认真钻研技术，不断提高，不断创新
12. Monitor the health status of bread room, if any issues are discovered, let related department (, such as steward, regular cleaning) know so they can handle problems in time
监督饼房的卫生状况，若发现问题及时让相关部门处理，如管事部，定期大扫除