行政饼房厨师长 Executive Pastry Chef

岗位职责:
1.Plan, direct, control and co-ordinate activities of Pastry kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service.
计划控制整个饼房食品制作及成本人员的安排
2.Plan and approve menus for the various Pastry kitchens, sub-sections；check and approve requisitions of food items based on planned menus.
安排指定各个饼房的菜单及检查订购食品
3.Estimate food consumption and requisitions of food stuffs and kitchen supplies; inspect delivery of perishable food items.
对食品定量及质量估计，验收食品
4.Review menus, analyze receipts, determine food。
复查菜单，分析决定配方。
5.Prepares market list indicating type of food item, quality and quantity.
制定市场单及食品质量和数量。
6.Plan overall food production; consider forecast, probable number of guests, supply and availability of food items, popularity of various dishes, regency of menu, local and international clientele and competition.
计划整个的食品制作，预计客人数及配备食品，制定菜单及本地和外国客人的要求。
7.Plan and approve recycling of leftover food.
计划多余的食品再循环利用。
8.1. Prepare food according to BEO sheets.
根据BEO单制作食品
9.Co-operate with the Purchasing Manager in location sources of raw food items; substitute imported items with local items.
与采购经理合作，利用本地原料替换进口原料
10.Ensure that all food prepared is served according to hotel standards and practices.
确保所有食品的准备服务是根据酒店的标准业务
11.Check kitchen equipment making sure they are in good working condition, follow-up equipment that needs repairing or additional spare parts, replacement or disposal.
检查厨房设备确保他们运作正常， 哪些设备需要修理，多余的部分归还
12.Initiate purchase requisitions for kitchen equipment, spare parts or food items needed.
对厨房设备，部分所需要的食品开始打采购单
13.Check and follow up cleanliness of all kitchen equipment, spare parts or food items needed.
检查所有厨房设备的清洁，食品项目部分的需要
14.Prepare the schedules of all kitchen staff; control those schedules making sure all kitchens are covered properly.
制定厨房工作时间表，控制人员安排
15.Hire, train, guide and evaluate performance of kitchen personnel according to skill in the kitchens.
根据厨房制定招聘员工级培训原则
16.May meet guests relative to special requests for unusual dished or banquet requirements.
与客人及宴会厅沟通有特殊的客人及特别的菜肴时
17.Make inspection trips through kitchens and other areas, to observe conditions, methods and progress of preparation production.
巡查厨房卫生及检查食品的制作过程
18.Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
与餐饮服务团队一起查看客人满意度调查结果，确保及时采取措施更正不完善的地方。
19.Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc.
实现/超越目标-实现和超过目标，包括绩效目标，预算目标，团队目标等
20.Optimize work processes to Pastry value to revenue and operations
优化工作程序，为收益及运营增值；
21.Coordinate departmental budgets and analyze departmental financial statements
统筹部门预算，分析部门财务报表
22.Ensures that all guest contact Pastry Kitchen employees deliver the brand promise and provide exceptional guest service at all times.
确保饼房所有员工时刻提供给客人如酒店承诺的服务。
任职资格:
Positive attitude/role model Initiative
态度端正/有以身作则的意识
Innovation Oriented
富有创新意识
Customer Service Oriented
富有服务意识
Good interpersonal skills
良好的与人沟通的能力
Enthusiastic 热情
Organized 有条理