• 饼房厨师长

• 乌镇皇冠假日酒店
• 2020-09-21 10:34:07

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。岗位要求1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.熟悉西式面包制作，有一定的创新意识 。

• 饼房厨师长

• 珠海仁恒洲际酒店
• 2020-09-21 14:09:55

1、协助饼房行政总厨负责每天饼房的运作；2、承担饼房行政总厨赋予的餅房的工作职责；3、协助饼房行政总厨完成所有与饼房相关的工作；4、控制、监测并领导整个饼房的运作；5、当饼房行政总厨不在时要全权负责起饼房的运作；6、负责饼房员工岗上培训。岗位要求1、中专以上学历，基本的英语交流能力。2、具有西饼房相关管理工作经验3年以上。3、熟悉西式糕点及面包制作，有一定的创新意识。

• 西饼房厨师长 Pastry Chef

• 上海外滩茂悦大酒店
• 2020-09-21 10:10:24

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.

• 饼房厨师长Pastry Chef

• 苏州尼依格罗酒店
• 2020-09-20 21:30:29

Administration 行政管理·         Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.根据利润率水平来保持食品的产量;设定食品生产区域的卫生标准包括所有操作设备，和维护我们的设备，参与和关注员工的培训和发展。·         Performance appraisal of Pastry staff; control colleague levels according to manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.评估饼房工作人员的绩效考核，根据人员编制来安排员工排班表，休假和考勤记录，确保高峰时段的服务和所有生产。·         Liaison closely with Executive Chef on new methods for food presentation and recipes.与行政总厨保持紧密联系，确保位客人提供最新的食品和配方。·         Initial requisition for materials and supplies and present it for approval and monitor inter kitchen transfer.提交所需原材料和物资清单给予上级审批，并做好内部调拨。·         Control daily set-up of banquet and buffets, staff caterer, market list and food wastage so as to maintain food cost of respective kitchens at pre-determined levels; help reduce cost by keeping a control on power and fuel consuming machineries.控制每日饼房的营运成本，包括：食品采购，食物浪费以及所有能源消耗的控制。·         Check daily Pastry log books of all sections; carry out all reasonable duties as assigned by management.检查所有饼房的每日记录本，合理的分配好人员和管理饼房。·         Be familiar with safety, emergency and first aid procedures; supervise that everyone starts working on time and adheres to hotel rules and regulations; check food items for correct quality and quantity.熟悉安全保障，突发事件和急救的程序及步骤，监督和指导员工始终贯彻实施酒店的规章制度，检查食品的正确使用量和质量。·         Complete other duties as assigned.完成酒店分配的其它任务。 Customer Service 对客服务·         Ensure the delivery of brand promise and provide exceptional guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的对客服务。·         Provide excellent service to internal customers in other departments as appropriate.确保员工同样在适当的时候为其他部门的内部客人提供优质服务。·         Handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.礼貌而高效地处理所有客人和内部客人的投诉和询问，确保问题得到圆满解决。·         Maintain positive guest and colleague interactions with good working relationships.与客人和同事保持基于良好工作关系的互动接触。·         Establish a rapport with guests maintaining good customer relationships.与客人建立并保持良好的客户关系。·         Personally and frequently verify that guests at Niccolo Kitchen are receiving the best possible service.经常亲自证实餐厅客人得到的是最好的服务。·         Spend time at Niccolo Kitchen (during peak periods) to ensure that they are managed well by the respective employees and functions to the fullest expectations.在餐厅区域花时间巡视（高峰时段）以确保员工很好地管理餐厅区域并使各项活动达到最佳满意度。 Operational  营运·         Ensure that minimum brand standards have been implemented.确保酒店所有的乃至最细小的品牌标准都要被贯彻执行。·         Embrace all the standard of Marco Polo Hotels Global expectations遵循执行全球九龙仓酒店期望值。·         Work closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.与各餐厅密切合作，关注酒店的整体成功和所有客人的满意度。·         Communicate with Steward, ensuring established clean plan is carried out strictly.和管事部沟通，确定清洁计划并严格实施。·         Supervise usage of fresh products in the meal preparation procedure.监督新产品的使用和准备过程。·         Give assistance to Executive Chef/Sous Chef on creative suggestions and ideas.在菜品创新方面，帮助行政总厨和主厨进行创新。·         Give assistance in monitoring the monthly inventory of all operating equipment and operating supplies.管理月度盘点。·         Create new cakes, decorations and show pieces for buffet, functions and pastry shop对甜品进行创新，关注甜品柜的装饰和对自助餐，宴会菜单的创新。 Personnel 人事·         Oversee and assist in the recruitment and selection colleagues. Adhere to hotel guidelines when recruiting and use a competency-based approach to selecting colleagues.在酒店招聘指南的前提下，监督和协助部门的招聘与选拔。·         Oversee the punctuality and appearance of all culinary colleagues, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.根据酒店和部门的标准，监督厨房所有员工的仪容仪表，确保他们穿正确的制服,保持高标准的个人形象和卫生标准。·         Maximize the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.通过培训和指导，最大化地发展员工个人能力。·         Conduct annual Performance Appraisal with employees and to support them in their professional development goals.与员工进行年度绩效评估，并支持和指引他们的专业发展目标。·         Assist in the development of Departmental Trainers through ongoing feedback and monthly meetings.通过持续的反馈和月度会议来协助部门培训员不断进步。·         Plan and implement effective training programmes for colleagues in coordination with the Training Manager and Departmental Trainers.计划和实施有效的培训项目以配合培训与发展经理和部门的培训员。·         Oversee the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.负责准备和发布每周工作安排,确保它们反映业务需求和其他关键性能指标。·         Encourage employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.鼓励员工的创造性和创新,挑战和认可他们对于酒店经营的成功所作出的贡献。·         Support, demonstrate and reinforce the Wharf Hotels Values and Culture Characteristics.支持证明加强九龙仓酒店价值观和文化的特点。·         Ensure that all colleagues have a complete understanding of and adhere to colleague rules and regulations.对于酒店的规章制度，确保所有的同事有一个完整的理解和坚持。·         Ensure that colleagues follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.确保同事遵守酒店,公司和当地法规政策有关火灾和消防安全。 Other Duties 其他职责·         Exercise responsible management and behaviour at all times and positively representing the hotel management team and Wharf International.在任何时间表现负责的管理和行为，并以积极的形象代表酒店管理团队和九龙仓国际·         Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。

• 饼房厨师长

• 成都瑯珀酒店
• 2020-09-21 11:29:00

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。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。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。监督制作标准以确保质量。监督酒店清洁情况，在人力配置合理水平范围内协调厨房服务员的利用工作，确保厨房卫生的保持工作达到酒店标准。与库管人员一起控制食品采购水平。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。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。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。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。积极参与酒店的完全质量管理活动，熟知并理解酒店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。依照酒店标准，确保个人形象、卫生和行为的最高标准。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。完整的了解劳动协定，管理员工并按员工意愿排班。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。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。准确记录事故，确保所有隐患均得到检查，以减少未来事故的发生。和行政总厨一起进行人力规划和管理需求。和行政总厨一起编制和管理部门预算。

• 饼房厨师长 Pastry Chef

• 苏州中茵皇冠假日酒店Crowne Plaza Suzhou
• 2020-09-21 11:48:04

岗位职责1.制订饼房产品计划，具有创新意识，全面负责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.拟定成本及控制毛利率。4.协助行政总厨负责每天饼房的运作；5.承担行政总厨赋予的餅房的工作职责；6.协助行政总厨完成所有与饼房相关的工作；7.控制、监测并领导整个饼房的运作；8.全权负责起饼房的运作；9.负责饼房员工岗上培训。 

• 饼房厨师长 Pastry Chef

• 三亚保利瑰丽酒店
• 2020-09-21 16:24:24

岗位职责1、计划，准备和设置所有包括饼房和面包店的优质产品，包括但不限于根据部门质量标准对点心，甜品，面包，冰淇淋，冰糕，奶油，果酱的进行摆台装饰。保持工作区域和设施设备的归放整齐，清洁和卫生安全.2、全面掌握并遵守所有部门政策，服务流程和标准的知识.3、全面了解设备的保养和使用方法；正确并安全操作相关设施设备工具.4、与饼房副总厨或餐饮出品总监一起查看工作任务，预期的生意情况，改动变化和其他与工作业绩相关的信息.5、按照食谱和部门标准为餐厅，客房送餐和宴会准备和制作甜品菜单上的食品.岗位要求1、必须能极其注意细节，高效并准确地完成工作；能够优先安排工作任务，规划安排并跟进；头脑清晰，有良好的判断并冷静的处理问题2、至少3-5年在奢华品牌酒店饼房厨师长的经验

• 饼房厨师长

• 泉州滨江皇冠假日酒店
• 2020-09-21 16:51:14

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 。

• 饼房厨师长 Pastry Chef

• 丽江金茂酒店 凯悦臻选
• 2020-09-21 09:18:56

确保西饼房、面包房及餐厅零食商店作为独立的利润中心成功经营。To ensure that Pastry, Bakery and the Retail outlet is managed successfully as independent profit centers. 协助确保餐厅零售商店由一支充分对商店盈利负责的管理团队管理。To assist in ensuring that the Retail outlet is managed by a Management Team who is totally accountable for their profitability.监控餐饮产品及服务在所有厨房和会议宴会的质量。Monitors service and Bakery and Pastry standards in all Outlets and Events.鼓励面包房和西饼房队伍开拓创新，以及支持餐饮服务部门的市场营销及促销活动。Encourages the Bakery and Pastry Team to be creative and support the Food and Beverage Division’s marketing and upselling activities.协助准备餐饮的年度计划，确保部门目标能完全与酒店目标一致并满足员工需要。 Assists with the preparation of the annual Food and Beverage Business Plan, ensuring Divisional Objectives fully address business objectives of the Hotel and needs of associates. 招聘，甄选，激励及发展面包房及西饼房厨师在工作中按照营运部门，财务部，行政体系工作，确保员工具有多技能及进行多项任务。Recruits, selects, motivates and develops Bakers and Pastry Chefs to work following the operational, financial, administrative philosophies ensuring associates are multi skilled and perform multi tasks.

• Pastry Chef饼房厨师长

• 佛山罗浮宫索菲特酒店
• 2020-09-21 10:37:09

·         Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.作为经理，行为举止要符合酒店和品牌的标准。·         Identify training needs at the pastry Department, develops & implements training for the pastry Kitchen talent.           明确饼房部门培训需求，为饼房部门厨师制定培训计划和进行培训工作。·         Conducts on-the-job training sessions for Pastry Department personnel.为饼房人员开展在职培训。·         Interviews, recommends and hires employees for the Pastry Department.面试，推荐和雇佣饼房厨师。·         Makes suggestions for improvement.   提出改进建议。·         Helps subordinate develop their skills to the best of their ability and provides support for career development.                   帮助下属提高他们的技术并为他们的职业发展提供支持。·         Is responsible for food hygiene, safety and quality in the hotel.   对酒店食品卫生、安全及食品质量负责。  ·         Assign specific tasks among Pastry department talents.分配具体任务给饼房厨师。·         Maintains standard recipes, plate specification & picture board in the appropriate kitchen area for the guidance of all pastry/ chocolate & bakery talent.维护标准食谱，在适当的厨房区域，放置规格说明、图片展板，以便指导所有的西点房、巧克力和面包房厨师的出品。·         Controls the requisitions of all food supplies, operating supplies & equipment to the pastry/ Chocolate & bakery kitchen.控制厨房内的食品、操作用品和设施设备的采购。·         Attends Daily kitchen briefing, weekly F&B meeting and the scheduled meetings for the position.参加每日厨房例会，每周餐饮部会议和其他相关会议。·         Investigates & take immediate corrective actions for any complaints, reports on food poisoning, accidents or any other incidents.对于食物中毒，事故或者其他事件的投诉抱怨，立即进行调查并及时采取纠正措施。·         Accomplishes market list orders in accordance with the quality & quantity standards for Pastry Department as a whole.饼房作为一个整体，按照标准统一的数量和质量的标准，完成市场订单。

• Pastry Chef 饼房厨师长

• 上海佘山世茂洲际酒店
• 2020-09-21 09:01:44

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。

• Mater Pastry Chef 饼房总厨

• 苏州阳光城希尔顿酒店
• 2020-09-21 08:59:44

岗位职责1、协助饼房行政总厨负责每天饼房的运作；2、承担饼房行政总厨赋予的餅房的工作职责；3、协助饼房行政总厨完成所有与饼房相关的工作；4、控制、监测并领导整个饼房的运作；5、当饼房行政总厨不在时要全权负责起饼房的运作；6、负责饼房员工岗上培训。岗位要求1、中专以上学历，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10年以上。3、熟悉西式面包制作，有一定的创新意识。

• Master Pastry Chef 饼房总厨

• 成都希尔顿酒店
• 2020-09-21 21:10:20

To assist the Executive Chef with the planning of dessert menus and food promotions.协助行政总厨制定甜品菜单及食品节。To control standards of food production and presentation throughout the hotel.控制饼房出产的标准。To examine goods and quality of received goods.监测收货的食品质量。He controls the Cooks to follow over standard recipes and methods of preparation控制厨师要按照配料卡标准及程序准备食品。

• 饼房厨师长Pastry Chef

• 沈阳君悦酒店
• 2020-09-21 11:20:57

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 Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

• Pastry Head/Sous Chef 饼房厨师长/副厨师长

• 太原凯宾斯基饭店
• 2020-09-21 17:00:53

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。

• 饼房厨师长

• 深圳机场希尔顿逸林酒店
• 2020-09-20 15:08:27

岗位职责1、负责每日饼房的运作；2、承担饼房的工作职责；3、完成所有与饼房相关的工作；4、控制、监测并领导整个饼房的运作；5、负责饼房员工岗上培训。岗位要求1、大专以上学历，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6年以上。3、熟悉西式面包制作，有一定的创新意识。

• Pastry Chef 饼房厨师长

• 杭州英冠索菲特酒店
• 2020-09-21 08:13:11

Responsible for the administration and operation of the pastry department as a whole.负责将饼房作为一个整体进行管理和运营。Responsible for supervising the pastry/chocolate & bakery talent, in the performance of their work.负责监督西饼房/巧克力&面包房厨师的工作。Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards   始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。Ensures that safety instructions are respected for the use of kitchen equipment   确保所有厨师都按照安全指示操作厨房器具。Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary.由外部食品检验机构进行的卫生检查，确保重视其评估结果, 并在必要时实施改进措施。Knowledge and Experience知识和经验Minimum 10 years of experience    至少10年的相关经验Acknowledged managerial skills     具有相关管理技能Perfect knowledge of HACCP guidelines      了解，熟悉HACCP知识Computer literate in the Windows environment    熟悉电脑操作知识Languages: fluent in the national language, knowledge of English recommended.语言要求：中文熟练及懂英语更佳 Competencies技能Communication skills for all levels of talent/guests, confident, clear English具备一定的沟通技巧、有英语基础Interpersonal skills to deal with guests and talent issues具备处理客人与人才关系问题的技巧Confidently able to resolve problems and make decisions具备一定的决策能力、解决问题的能力Adaptable to use computer skill具备电脑操作技能  

• Pastry Chef/Chief Baker 饼房厨师长

• 云南弥勒喜来登酒店
• 2020-09-21 09:34:00

To Perform all Pastry Kitchen & Bakery related work and assist the Executive Chef 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 Executive Chef. He will assume the responsibility for “on the job” training function.协助行政总厨负责每天饼房的运作。要承担起行政总厨赋予的饼房的工作职责。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。当行政总厨不在时要全权负责起饼房的运作。同时也要负责饼房员工的培训。

• 饼房厨师长/Pastry Chef

• 成都国际非遗博览园缇沃丽酒店
• 2020-09-21 17:14:05

制定西饼房生产计划，全面负责西饼房的餐食准备与烹制。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。控制成本和毛利率。下达备餐任务，数量及规格。进行烹饪监督，对各岗位技术性指导，对高点质量和数量进行把关。每两个月监督更新一次柜台的糕点陈列品。

• 西饼房副厨师长 Pastry Sous Chef

• 盐城万豪酒店
• 2020-09-21 11:02:05

岗位职责：1、按照下达的任务单，组织面点师制作各种面点产品。2、检查本组员工仪容仪表及个人卫生。3、注重质量，严格把好面点制作质量关。4、协助厨师长拟定点心成本及控制毛利率。5、提出面点新品种及推销方案报厨师长审定。6、负责本组员工的考勤工作。7、根据员工特点搞好技术指导和业务培训。岗位要求：1、具有西饼房相关管理工作经验8年以上。2、熟悉西式面包制作，有一定的创新意识 。

• 饼房厨师长 Pastry Chef

• 银川喜来登酒店
• 2020-09-21 11:58:45

1.Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.监督饼房生产运营，确保执行所有关于餐饮的政策，标准及程序2.Assists Pastry Sous Chef and Executive Sous Chef with kitchen operations as necessary.协助饼房厨师长及行政副总厨维持厨房的运营3.Performs all duties of kitchen associates as required.履行厨房员工的责任4.Recognizes superior quality products, presentations and flavor.注重食品的质量，呈现方式及风味5.Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准6.Maintains purchasing, receiving and food storage standards.维持采购，收货及食品贮藏标准7.Ensures compliance with all local, state and federal (Health Department) regulations.确保遵守当地政府（卫生部门）的规定8.Supports procedures for food & beverage portion and waste controls.支持餐饮部的各项程序及对浪费的控制9.Calculates accurate theoretical and weighted food costs.准确计算食品的理论成本10.Follows proper handling and right temperature of all food products.遵循食品的适当处理及正确的保存温度11.Knows and implements Marriott's 70 Points of Hygiene and Safety Standards.了解并执行万豪70项卫生及安全标准12.Operates and maintains all department equipment and reports malfunctions.操作及维护所有部门的设备，并汇报设备故障13.Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部14.Conduct a preventative maintenance inspection on a monthly basis.每月进行预防性维修检查15.To be responsible for asset management of all outlet property and facilities.负责所有部门的财产和设备的管理16.Follows proper handling and right temperature of all food products.遵循食品的适当处理及正确的保存温度17.Knows and implements Marriott's 70 Points of Hygiene and Safety Standards.了解并执行万豪70项卫生及安全标准18.Operates and maintains all department equipment and reports malfunctions.操作及维护所有部门的设备，并汇报设备故障19.Effectively  investigates, reports and follows-up on associate accidents.有效的调查，报告及跟进员工事故20.Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.确保所有的经理，员工遵循工作安全规则，所有的危险都要报告给预防损失部门及工程部21.Conduct a preventative maintenance inspection on a monthly basis.每月进行预防性维修检查22.To be responsible for asset management of all outlet property and facilities.负责所有部门的财产和设备的管理23.Understands and maintains all standard recipes on ChefTec.了解并维护ChefTec上所有标准食谱24.Purchases appropriate supplies and manage inventories according to budget.按预算购买适当的供货及管理存货25.Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained.按预算订购员工制服，并确保制服妥善保存。26.Visit hotel competitors each month involving supervisors as well.每月和主管一起访问竞争者酒店27.Actively involved in training the pastry associates on the fundamentals of pastry按照饼房的基本原则积极参与培训饼房员工28.techniques and excellent plate presentations.技巧及完美的呈现方式29.Participates in training staff on menu items including ingredients, preparation methods and unique tastes.按照菜谱参与员工的培训，包括配料，备菜及独特的口味30.Train all associates and prepare JSA for each one signed by individuals.培训所有员工，并在工作安全分析上签字31.Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.培训员工安全程序，监督其遵循预防损失政策的能力，以防止以外的发生，控制成本32.To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD.每季度和人事部一起执行并履行经理，主管及员工的培训计划33.To implement and follow a departmental daily “15 Minute” training program.执行并遵循每日部门15分钟培训计划34.Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.按照菜谱参与员工的培训，包括配料，备菜及独特的口味35.Periodically plan outside Associates activity to promote teamwork.定期制定员工活动计划以促进团队合作36.Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed.配合客人/客户，团体，公司代表，销售商及当地教育体制的需要37.Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食38.Trains, coaches, and counsels associates in order to reach a satisfactory level of productivity.培训，指导并建议员工以达到一个另人满意的生产水平39.Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner.对客人的疑问24小时内做出回应，以确定认为适当的方式40.Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.确保酒店为客人提供“简单但是厨师精心制作的食物”41.Maintain F&B concepts and Mission standards concerning preparation & presentation.保持餐饮的概念及使命，关于备菜和呈送42.Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines.实行每月自我检查，确保厨房符合品牌标准43.Practice “open door” policy at all times.任何时候都实行“开放”政策44.Promote positive inter-departmental relations through candid communication and cooperation.通过坦诚的沟通合作，积极推动跨部门的合作

• 饼房厨师长

• 十堰天海温德姆酒店
• 2020-09-21 11:44:17

岗位职责1、协助行政总厨负责每天饼房的运作；2、承担行政总厨赋予的餅房的工作职责；3、协助行政总厨完成所有与饼房相关的工作；4、控制、监测并领导整个饼房的运作5、负责饼房员工岗上培训。岗位要求1、中专以上学历，良好的沟通交流能力。2、具有高端品牌酒店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。

• 厨师长/副厨师长-饼房及面包房 CDC/Sous Chef-Pastry & Bakery

• 宁波杭州湾凯悦酒店
• 2020-09-21 18:38:05

1.有效的控制厨房的产品成本、运营成本及产品的质量；2.服从、支持上级的调配，能够条理清楚并快速的完成工作内容；3.协调上下级的关系；4.主动为店内面包产品进行改良及创新；5.负责面包的制作及面包房的管理及对员工的培训。6.制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。7.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。8.拟定点心成本及控制毛利率。9.下达备餐任务、数量、规格。10.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。

• 饼房厨师长

• 广州增城保利皇冠假日酒店
• 2020-09-21 11:05:22

1.管理西饼房运作，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。2.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。

• Pastry Chef 饼房厨师长

• 安徽高速玛丽蒂姆酒店
• 2020-09-21 16:38:56

主要岗位职责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。岗位要求1.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.有筹备酒店工作经验优先4.熟悉西式面包制作，有一定的创新意识 。