Description You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.To manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.Qualifications Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

职责描述：协助饼房行政厨师长/厨房运营总监确保烹饪部门的日常运行和所有有关厨房的出品及质量保证，包括但不限于：- 确保饼房团队严格遵守所有规则和法规，包括酒店的防火和安全政策以及包括HACCP在内的卫生法规；- 保持用专业的态度对待团队成员，并在部门中坚持实施最高的酒店厨房标准；- 准备和开发新菜单，并组织新菜单的品尝；- 开发招牌菜品，并激励和促进团队成员的创造力；- 充分了解所有菜品，包括成分、配方和制作工艺以保证食品产出质量高度一致且稳定；- 协助饼房的规划和执行菜品生产、食品成本控制、培训和团队建设，并与前厅团队共同努力以拥有最大的盈利能力。任职要求：- 至少2年奢华品牌酒店相关工作经验- 熟知食品卫生安全政策和知识- 具备良好的沟通能力和执行能力- 熟悉厨房的职位和职责- 具备开发新菜品的能力

岗位要求1、中专及以上学历,岗位工作经验3年以上。2、接受过专业技术训练，丰富的技术及行政经验。3、懂得成本核算，食物原料及食品营养知识。4、具有良好的道德观，热爱酒店工作，工作态度积极，具有较强的工作责任心、抗压能力。

FINANCIAL RETURNS 财务回报:      · Assists the Exec. Chef in completing forecasts, plans, and departmental production reports for management.      协助行政总厨酒店管理层准备各项预测、计划和部门生产报告。 ·    Participate in the preparation of the hotel’s annual budget and the setting of departmental goals.参与准备酒店年度预算，并设定部门目标。· Assists the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment与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。     PEOPLE员工团队: ·   Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.处理厨房日常事务，计划并分配工作，为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈，帮助解决各种员工矛盾，提升员工业绩。 ·   Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.     遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训，并配备完成工作所需的各种工具和设备。 ·    Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。 ·    Works with Executive Chef in manpower planning and management needs和行政总厨一起进行人力规划和管理需求   GUEST EXPERIENCE 宾客体验: ·    Solicit guest feedback to improve food and presentation quality.  获取宾客反馈，不断提高食品品质及出品质量。 ·   Assist with addressing customer questions and issues relating to kitchen services.    协助发现并解决客户有关厨房服务的疑问和问题。 ·  Keeps aware of trends, systems, practices and equipment in food and beverage through trade 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、惯例和设备经历·         5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.·         5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景

Prepares and present baked pastries:制作提供烘烤面点Prepares and present yeast raised pastries 制作和装饰发酵面点Prepare and present afternoon tea items制作和装饰下午茶食品Prepare and present desserts制作和装饰甜点Prepare and present gateaux, tortes and cakes制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕Prepare marzipan work制作杏仁蛋白软糖Prepare Petits Fours制作法式点心Maintain hygienic standards and practices保持卫生标准和规则Maintain a hygienic kitchen保持厨房的卫生Clean the kitchen and equipment清洁并整理工作区域Maintain personal hygiene保持个人卫生Works with Executive Chef in manpower planning and management needs和行政总厨一起进行人力规划和管理需求。Works with Executive Chef in the preparation and management of the Department’s budget和行政总厨一起编制和管理部门预算。

We are looking for Pastry Chef, we rely on you to:·        Proposes new items, and coordinates menu development.·        Participates in creating special projects, themes, festivals.·        Ensure a high quality of food & beverage is provided at all times·        Maximise profitability for the outlet We are looking for someone who:·        At least 1 year experience working in a similar role in either a luxury restaurant or a 5* hotel environment·        Has a passion for pastry and bakery ·        Enjoys interacting with people·        Enjoys being creative with an eye for detail·        Enjoys planning, organizing and problem solving·        Communicates and writes with fluency in English and local language·        Displays curiosity and takes time to learn and understand new culinary trends·        Enjoys being challenged

Scope of PositionThe Pastry Chef is responsible for the production and quality control of all pastries, cakes, breads and desserts served throughout the hotel.Maintain clear communications with the Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team.To manage the pastry kitchen team to produce consistently high quality food production and presentation in all outlets and facilities of the hotel always meeting agreed standards.He is responsible for the profit and cost of the pastry kitchen, including monitoring the daily requisitioning of all food goodsHe is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards.Train and develop all pastry kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentationEnsure that pastry department trainers plan and implement continuous effective training for culinary employees.Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times.Abide by all rules, regulations, policies and procedures of the hotel.Ensure the effective Inter kitchen and inter departmental communications are conducted in professional mannerRequirements  Globally-recognized culinary qualification.Degree holder in Hotel and Catering Management an advantage8 years experience in relevant position4 years of supervisory experienceAble to physical work  Knowledge of all culinary areasAbility to train, develop and lead a team of employees of varied skill levels while consistently improving guest and employee satisfaction and maximising revenues.HACCP/Food safety knowledge or implementation experienceAbility to take new challenges, perform related duties and special projects as assignedFluently English skillsExperience in the same capacity for at least 4 years, 2 of which are international experienceAble to work flexible schedulesPositive creativeSelf-motivated and team playerAbility in fast pace environmentExcellent communication skillsAble to cope with pressureOutgoing, friendly, Disciplined, Mature, Friendly, Excellent organiser, Dedicated, Good team leader, Open-Minded, Analytical

岗位职责1、制订饼房工作计划，全面负责西饼房的餐食准备与烹制。2、严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。3、拟定点心成本及控制毛利率。5、下达备餐任务、数量、规格。6、进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。7、负责酒店西餐及下午茶出品更新。确保出品符合奢华度假酒店产品要求。8、配合行政总厨和餐饮总监推广酒店餐饮产品，确保餐饮收入，维护酒店良好的餐饮口碑。岗位要求1、大专学历以上，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验3年以上。3、熟悉西式面包及甜品制作，有较高的审美能力和创新意识。

主要职责：1.确保维持食品高品质。2.在任何时都确保顾客用餐期间高满意度。    3.为全体厨房员工提供培训及支持4.确保月度库存盘点正确。5.遵守酒店食品卫生管理制度。6.做好成本控制。 职位要求:1.具备五星级酒店同等职位三年以上工作经验。2.具有良好的沟通能力和服务意识。3.确保能够听懂英语。

Shangri-La Hotel,Xi'anLocated in the prestigious financial and shopping mall centre on Keji Road in Yanta District, Shangri-La Hotel, Xian, enjoys easy access to Xian’s leading business, entertainment and shopping destinations. Our hotel serves as a prime residence for both business and leisure travellers alike.The hotel is approximately a 35-minute drive from Xi’an International Airport and Xian North railway station, a 45-minute drive from the Terracotta Warriors Museum and a 25-minute drive from City Wall and Bell Tower. Metro line 3 is close to the hotel and it only takes 15 minutes to reach the Giant Wild Goose Pagoda. The hotel’s tour guide manager can customize different city tour routes for you.-393 rooms and suites-4 restaurants & bars酒店位于雁塔区科技路商务区腹地，毗邻市内颇具规模的商业及娱乐购物区。步行3分钟可达金鹰国际和世纪金花购物中心，步行5分钟可达创业咖啡街区和大都荟商业区，酒店对面永兴坊美食街区及周边特色餐厅让您尽享休闲时光的惬意与味蕾的美好体验。一朝步入西安，一日读懂千年。深入体验历史名都，酒店地铁三号线15分钟直达曲江大雁塔景区，25分钟可达钟鼓楼广场，驱车前往兵马俑博物馆45分钟左右。  -393间客房和套房-4家餐馆和酒吧 We are currently looking for a Pastry Chef to join our F&B Kitchen team.As a Pastry Chef , we rely on you to: - Proposes new items, and coordinates menu development.- Participates in creating special projects, themes, festivals.- Ensure a high quality of food & beverage is provided at all times.- Maximise profitability for the outlet.饼房厨师长的工作职责如下：-提出新项目，菜单开发。-参与创建特别项目、主题、节日。-确保始终提供高质量的餐饮-使销售网点的利润最大化 We are looking for someone who:- At least 2 year experience working in a similar role in either a luxury restaurant or a 5* hotel environment.-  Be good at pastry and bakery .- Enjoys interacting with people.-  Enjoys being creative with an eye for detail.- Enjoys planning, organizing and problem solving.-  Displays curiosity and takes time to learn and understand new culinary trends.- Enjoys being challenged.我们正在寻找一位具备以下条件的候选人：  -至少2年豪华餐厅或五星级酒店相关工作经验。-热爱糕点和烘焙。-喜欢与人交往。-喜欢在细节上有创造力。-喜欢策划、组织和解决问题。-表现出好奇心，花时间学习和理解新的烹饪趋势。-喜欢接受挑战。If you are the right person, what are you waiting for? Click the apply button now! 如果您觉得您适合以上条件，那还等什么呢？请点击下面的申请按键吧！

岗位职责1.制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。2.严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。3.拟定西饼成本及控制毛利率。5.下达备餐任务、数量、规格。6.进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。7.每两个月监督更新一次柜台的糕点陈列品。岗位要求1、热爱饼房工作。2、具有西饼房相关管理工作经验3年以上。3、熟悉西式面包制作，有一定的创新意识。

To Perform all Pastry Kitchen & Bakery related work and assist the Outlet in the day-to-day operation of the kitchen. He assumes total responsibility, controls, and checks and supervises The Pastry Kitchen and Bakery as designated by the Pastry Chef. He will assume the responsibility for “on the job” training function.协助餐厅厨师长负责每天饼房的运作。要承担起餐厅厨师长赋予的餅房的工作职责。协助行政总厨完成所有与饼房相关的工作。控制、监测并领导整个饼房的运作。同时也要负责饼房员工岗上培训。DUTIES AND RESPONSIBILITIES工作职责• Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager) 在菜单菜目销售数字的基础上，检查菜单上菜目的利润情况和受欢迎的程度，并在适当时做相应调整（与总经理共同履行此项职责）。• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical参与为所有特别事件和活动起草的创意想法和菜单的工作，并鼓励所有员工提出自己的想法并尽量加以利用。• Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines 监管厨房工作，按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。• Monitor standards of production to ensure quality监督制作标准以确保质量。• Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards 监督酒店清洁情况，在人力配置合理水平范围内协调厨房人力利用工作，确保厨房卫生的保持工作达到酒店标准。• Control of food purchasing levels in liaison with the Stores person与库管人员一起控制食品采购水平。• Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager 管理排班表的起草工作，确保覆盖所有工作领域，却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards熟知酒店食品存货的采购，管理采购水平的工作程序，确保采取一切必要手段来控制食品预算成本的各方面，同时确保充足的食品库存并维持标准。• Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost 在餐饮部经理的指导下，与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。• Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person按酒店的供应商名单购买所有食品，该名单由库存人员提供。• Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role积极参与酒店的完全质量管理活动，熟知并理解洲际酒店集团的完全质量管理理念，确保其在厨房工作中的有效性，鼓励所有员工发挥积极性。• Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards依照酒店标准，确保个人形象、卫生和行为的最高标准。• To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.  Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department组织和监督厨房员工的培训，以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录，并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。• Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed 随时保证厨房卫生达到最高的标准，并遵守安全食品处理条例。• Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily 确保遵守MAF和HACCP指导方针。每日检查监控程序。• Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded 确保正确的保养和存储所有设备，正确报告和记录所有破损和故障设备。• Other reasonable Ad hoc tasks assigned by supervisor • 其他由主管分配的合理任务• Pastry and Bakery Production.• 西点食品知识• To assist Outlet Chef with the planning of dessert menus and food promotions. 协助餐厅厨师长制定甜品菜单及食品节• To assist Outlet Chef with the planning and design of new Pastry and Bakery kitchens and improvement schemes.协助餐厅厨师长设计新的饼房计划并提出改进方案• To discuss with the Outlet Chef on the choice of Pastry/Bakery同餐厅厨师长共同讨论如何精选饼房设备QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills 技能要求 •Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。•Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。•Problem solving, reasoning, motivating, organizational and training abilities.具有解决问题，推理，号召，组织和培训能力Qualifications  学历•Diploma or Vocational Certificate in Culinary Skills or related field.餐饮技能或相关专业的大专学历或职业证书。Experience 经历•5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and experience.5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。

1.至少8年以上的五星级奢华酒店餐饮经验。8 years above F&B experience in five star hotel with luxury background.2.精通制作面包、蛋糕、甜品等。Good at bread, cake,dessert making.3.主动性，富有创造力的，优秀的领导能力以及沟通能力。Self motivated, very creative, outstanding leadership, training and communication skills.4.善于团队协作管理以及工作主动。Ability to work effectively in a team environment and take initiative.5.良好的中英文听说读写能力。Strong oral and written communication skills in English and Mandarin. 

岗位职责：1.协助行政总厨制定甜品菜单及食品节。2.控制饼房出产的标准。3.监测收货的食品质量。4.控制厨师要按照配料卡标准及程序准备食品。5.了解并熟知所有饼房食品准备的标准程序。任职要求：1.丰富的饼房和包房的技能2.良好的产品和专业知识3.领导才能和培训技巧、基础英语和沟通技巧4.好的工作技巧创造性

岗位职责1.制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。2.严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。3.拟定点心成本及控制毛利率。5.下达备餐任务、数量、规格。6.进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。7.每两个月监督更新一次柜台的糕点陈列品。工作要求1.专科学历以上，熟练的专业英语交流能力。2.具有西饼房相关管理工作经验5年以上。3.熟悉西式面包制作，有一定的创新意识 。

岗位要求：1.熟悉餐饮出品规范及要求，具备一定的管理能力及创新能力；2.具有同岗位工作经验者优先。

job overview职位概述·         Prepares and presents a broad array of cakes, pastries, desserts, cakes, petits fours which meet customer expectations.·         制作并装饰各种满足客人期望的蛋糕、面点、甜品、法式小点心。·         Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  ·         遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。 At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:·     Be charming by being approachable, having confidence and showing respect.·     Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.·     Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.在洲际酒店及度假村®，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：·     亲切、充满自信、体现尊重来展现富有魅力的你。·     理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。·     见多识广、分享阅历、展现你的风格来创造令人感觉特别的时刻，做到令人难忘。Duties and Responsibilities工作职责·         Prepares and present baked pastries including the preparation of:·         制作提供烘烤面点，包括以下食品的制作：o    Baked pastrieso    烤面点o    Handling and storage of commoditieso    处理和存储商品o    Chou pastry disheso    卷心菜面点o    Gateau pithivierso    杏仁酱馅松饼 o    Bake and fill a variety of sweet pate disheso    烘烤并填充甜馅o    Savoury products from chou short and puffo    卷心菜和泡夫类可口食品·         Prepares and present yeast raised pastries including the preparation of:·         制作和装饰发酵面点，包括以下食品的制作o    Croissantso    牛角包o    Briocheo    法式牛油面包o    Kucheno    德式面包o    Danish pastrieso    丹麦式酥皮饼o    Savarins and babaso    萨伐仑松饼和兰姆糕·         Prepare and present afternoon tea items including:·         制作和装饰下午茶食品，包括：o    Those suitable to be served for afternoon tea in a hotelo    适合用作酒店下午茶的食品o    Flans and pieso    果馅饼和派 ·         Prepare and present desserts including:·         制作和装饰甜点，包括：o    Frozen dessertso    冻甜点o    Hot dessertso    热甜点o    Cold dessertso    冷甜点o    Specialty dessertso    特色甜点·         Prepare and present gateaux, tortes and cakes including:·         制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括o    Traditional gateaux, torten and cakeso    传统嘎萄蛋糕、葡特蛋糕和普通蛋糕o    Finish and decorate themo    将其制作完毕后进行装饰o    Prepare for service and serve them to guestso    进行准备后将其送给客人o    Design, prepare, cover and decorate cakes for festive occasionso    为节日蛋糕进行设计、制作、表面处理o    Prepare a range of cheesecakeso    制作各种奶酪蛋糕·         Prepare marzipan work·         制作杏仁蛋白软糖o    Prepare modeling marzipano    制作杏仁蛋白软糖模型o    Prepare a range of molded flowers and figureso    制作各种花和人物模型o    Manipulate marzipan to cover cakeso    制作蛋糕表面上的杏仁蛋白软糖·         Prepare Petits Fours·         制作法式点心o    Prepare a range of petits fours secso    制作各种花色小蛋糕o    Prepare a range of petits fours glaceso    制作各种冰花小蛋糕·         Maintain hygienic standards and practices·         保持卫生标准和规则·         Maintain a hygienic kitchen·         保持厨房的卫生·         Clean the kitchen and equipment·         清洁并整理工作区域·         Maintain personal hygiene·         保持个人卫生·         Works with Executive Chef in manpower planning and management needs·         和行政总厨一起进行人力规划和管理需求。·         Works with Executive Chef in the preparation and management of the Department’s budget·         和行政总厨一起编制和管理部门预算。aCCOUNTABILITY责任范围Number of employees supervised –管理的员工Direct    Chef de Partie / Baker直接        厨师主管，面包师Indirect         NA间接        无 Annual Operating Profit/Payroll Budget –年度经营利润和薪金预算·         Department Budget and Headcounts·         部门预算和雇用员工            Key Metrics –主要绩效指标·         Departments Budget·         部门预算·         Managing Food Cost·         管理食品成本·         Employee Satisfaction Survey·         员工满意度调查 Decision Making Responsibilities (Decision Rights) –决策职责(决策权)·         Department Budget·         部门预算·         Food Cost·         食品成本 QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求·         Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.·         完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。·         Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.·         持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。·         Problem solving, reasoning, motivating, organizational and training abilities.·         具有解决问题，推理，号召，组织和培训能力 Qualifications –学历·         Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related field.·         糕点烘烤或餐饮技能或相关专业的大专学历或职业证书。 Experience –经历·         5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of  education and culinary/kitchen operations experience with specialized training in pastry. ·         5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验，特别是糕点培训。

主要职责   § Take part in enacting and developing the pastry standards and procedures, supervise the implementation situation.参与制定和发展饼房相关标准和程序，并监督执行情况；§ Work closely with the Executive Chef on the development of food cost and quality control procedures.To ensure that these control procedures are carried out consistently.与行政总厨共同研究开发食品质量控制程序；并按照成本和食品质量标准控制程序进行； § Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and make appropriate adjustments to pastry operations accordingly.具有广泛的产品知识，包括各种原料/设备/供应商/市场和流行趋势，以便对饼房的操作作出相应的调整；Responsible for all food prepared in the pastry, constantly inspects taste, temperature and visual appeal, etc. To ensure the food production and presentation throughout the restaurant standard.负责监督所有饼房食品的准备，要不断的检查食品的味道、温度、外观等，确保餐厅出品的标准；§ Supervise Chefs and Cooks to follow the standard recipes and methods of preparation. Hands on leading by example and shows cooking skill to the employees.监督厨师按照配料标准及程序准备食品，以身作则可以和员工并肩作战；§ Ensure that all the food and materials in the validity period.确保所有的食品及原材料均在保质期内；§ Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the restaurant budgets.协助成本制定产品价钱，其他食品及服务也要考虑到餐厅预算的盈利差；§ Together with the Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.与行政总厨共同监测食品成本并及时纠正其中出现的问题；§ To assist with the planning of new menus and food promotions.协助行政总厨制定新菜单及促销；§ Assist with the Planning and Implementation of Sales & Marketing Strategies, and develop new products and service. Furthermore, evaluation of sales and marketing activities.协助市场营销计划的实施，并开发新产品，另外评价市场营销活动；§ Involved in continually develop sales and promotional strategies for the restaurant’s products and services.参与管理产品及服务的销售和促销；§ Assist Executive Chef monitor and manage the department all accounts budget.协助行政总厨监督管理部门所有项目收支情况；§ Responsible for purchasing food material , to ensure that the food supply to match the restaurant quality standards负责食品采购，确保食品供应质量达到餐厅标准；§ Work out department yearly and monthly budgets for purchases.制定部门年度及月度采购预算；§ Monitor the department implementation of purchasing procedures.监督部门采购按程序完成；§ Develop department purchasing specifications.建立部门采购明细单；§ Assess tenders for goods and services.评估货物和服务的标价；§ Negotiate purchasing prices and terms of purchase.商议采购价格和采购条款；§ Develop stock control procedures.建立存货控制程序；§ Maintain Hygienic Standards and Practices, inclusive of pastry, equipment and all staffs.维持良好的卫生标准和习惯，包括饼房、设备及所有员工的个人卫生；§ Assist to manage  and  maintain the work area keep a high level cleanness.协助管理维护所在工作区域的高度整洁；§ Maintain and Manage the pastry equipment and facilities.管理饼房设施设备并做好维护保养；§ Determine and plan the department manning guide and the future staffing needs.制定本部门所需人员编制计划及未来需求；§ Involved in Recruit new staff.参与新员工的招聘；§ Coordinate very closely with:  pastry, Human Resources, Bar, Finance, PVG Engineering and Stewarding.与饼房、人力资源部、酒吧、财务、PVG工程及管理部密切协作；§ To assist management in other matters as requested. 处理上级安排的其他工作；

JOB KEY DUTIES AND RESPONSIBILITIESTo make Great Pastries and Desserts, with reference to the most creative and original work being done around the world today.To develop the future great Pastry chefs of the industry.  Identify and train chefs with the highest potential, and redeploy any chefs working in Pastry who do not have a passionfor the work.Pay attention to food cost – but not be constrained by it in the search forcreating new and original product.Prepare special showpiece productions for special occasions such as weddings, birthdays and anniversaries, and display buffets.To be a Food Ambassador for Aman, supporting new openings and Task Forcemissions.To participate in and win competitions for originality, creativity and productquality.To oversee strict adherence to all required health & safety standards whileperforming the work.JOB REQUIREMENTSWorking with Others:Taking Responsibility:Delivering Results:

【职位描述】You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.【任职要求】Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Plan, organise, control and direct the work of employees responsible for the preparation and presentation of a broad array of cakes, pastries, desserts, petits fours and breads which meet customer expectations.计划、组织、控制并指导员工的工作，负责所有蛋糕、面包、西点及甜品的准备及制作，以满足客人的需求。Supervise the Pastry kitchen staff in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.监督饼房所有员工根据餐饮部标准及菜单标准准备并呈现出品。 Oversee all matters related to food purchasing for pastry and bakery.监督饼房及包房所有食品采购的相关事宜。 Check food preparation, individual costs, quality, quantity inventories and portion control on a daily basis.检查食品的准备、单品成本、质量、盘点及份量控制。 Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Pastry/Bakery kitchen, such as machinery and small kitchen equipment.保持与管事部经理的联系，以确保饼房及包房所有区域的卫生保持高标准的清洁，包括各种机器及小型设备的清洁。 Maintain a hygienic kitchen and personal hygiene.保持厨房卫生和员工个人卫生。

1. To conduct regular meetings with the culinary colleagues to assist, provide support, build morale and enhance credibility.  举行厨房例会， 与厨房的员工一起去协助，提供支持，建立道德和加强可信性。2. To respond to change positively, in the departmental function as dictated by the industry, company or hotel.  对变化作出积极的反应，在部门相对酒店，公司和整个产业的反应。3. Interacts with colleagues of other departments within areas of responsibility and develops solid working relationships with them.   参与其他部门员工的内部责任并与他们建立可靠的关系。4. To be an ambassador of Lateral service for the team    做团队的团队协助大使。5.  To have a complete understanding of, and adhere to the company’s policy on Safety Procedures and Practices，Food hygiene and Safe Food handling practices， the Culinary standards relating to recipes，preparation methods and plating standards in your outlets.   有完整的理解和坚持公司的规章制度符合安全条例和执行，食物的质检与安全操作，厨房的食谱标准，食物质检与安全， 准备和这些标准在所有的酒店里。6.  To assist in writing and updating the relevant section of the Departmental Operations Manual.   帮助书写与更新在部门运营手册里的相关信息。7. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges   与管事部经理保持联系，以确保在厨房的高水平的清洁得以保持，例如工具，小的厨房用品，地面和冰箱。8. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.  确保运营与厨房用具持续保持的很好，又很小的损害。9. To ensure that proper work orders are completed to repair culinary equipment and solid follow up to ensure maximum operating equipment.   为了确保适当的工作订单完成修复烹饪设备和切实的跟进，以确保最佳的操作设备。10. Perform daily storeroom inspections of all walk-in refrigerators, reach ins , to ensure that proper rotation of food is adhered to    执行每天在步入式的冰箱的储藏室检查，达到插件，以确保食品的坚持是正确的。

岗位职责1、制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。2、严格执行国家颁布的卫生法，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全。3、拟定点心成本及控制毛利率。5、下达备餐任务、数量、规格。6、进行烹饪监督，对各岗位技术性指导，对糕点质量和数量进行把关。岗位要求1、高职学历以上，熟练的专业英语交流能力。 2、具有西饼房相关管理工作经验5年以上。3、熟悉西式面包制作，有一定的创新意识 。