Pastry Chef De Partie 饼房主管

 Ensure that production is done according to the standard recipes at all times.
确保所有出品按照标准的烹饪方法制作。
 Delegate work to the Demi Chef and Commis assigned to him.
带领领班和帮厨工作。
 Check fridge and Products thoroughly to avoid spoilage.
为防止食品变质，要彻底检查冰箱。
 Has knowledge of all food items concerning ingredients, cooking techniques and preparation.
熟悉所有菜的配料烹饪方法及准备工作。
 Is alert in energy saving.
注意节省原料。
 Ensure production and quality meets hotel standards.
确保出品达到饭店的标准。
 Hire, develop and retain quality chefs.
招聘，发展维持有能力的厨师
 Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.
表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进
 Conduct annual performance appraisals for subordinate chef
为下属厨师做年度评估
 Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.
为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应
 Establish and maintains good relationships in his section.
建立和保持良好的工作关系。
 Follow hotel policies at all times.
遵守饭店的规章制度。
 Keep good relationships with all his colleagues especially within his department.
和其它员工保持良好的关系，尤其在本部门。
Perform other related duties & special projects as assigned by the supervisor
随时执行上级分配的其他相关任务或特殊项目