Pastry Sous Chef 饼房副厨师长

1. According to the assigned task list, organize pastry chefs to make various pastry products.
1、按照下达的任务单，组织面点师制作各种面点产品。
2. Check the appearance, grooming and personal hygiene of the employees in this group.
2、检查本组员工仪容仪表及个人卫生。
3. Emphasize quality and strictly control the quality of pastry production.
3、注重质量，严格把好面点制作质量关。
4. Assist the chef in determining the cost of pastries and controlling the gross profit margin
4、协助厨师长拟定点心成本及控制毛利率。
5. Propose new varieties of pastries and sales plans and submit them to the chef for approval.
5、提出面点新品种及推销方案报厨师长审定。
6. Be responsible for the attendance of the employees in this group.
6、负责本组员工的考勤工作。
7. Provide technical guidance and business training based on the characteristics of employees.
7、根据员工特点搞好技术指导和业务培训。