职责描述：- 计划，组织和控制所有与糕点和烘焙有关的功能区，同时以身作则，发展和领导烹饪人才，展示高品质的产品。- 不断提高客人和员工的满意度，同时最大化所有责任领域的财务绩效。- 责任范围包括环球影城大酒店和诺金度假酒店的所有糕点和烘焙准备区，包括但不限于总糕点厨房，烘焙区生产，餐厅，客房服务，酒吧，宴会，户外餐饮以及所有相关的支持区。任职要求：- 具备奢华品牌酒店工作经验- 具备米其林星级餐厅工作经验更佳- 适应快节奏的工作环境- 熟练掌握烘焙技术- 在决策和逻辑问题解决方面具有创造性和主动性- 具备在跨国工作环境工作的适应力和沟通能力- 具备良好的英语口语及书写水平- 鉴于疫情影响，酒店将优先考虑中国大陆的候选人

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

The Executive Pastry Chef is responsible for the pastry and bakery department as a whole including outlets, cake-shop and outside catering. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates. He/she needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.饼房行政总厨的职责是领导全体饼房和面包房员工一起完成所有餐厅,宴会, 饼店, 外卖相关的西式甜点出品. 他／她必须时刻确保本部门所有员工遵从本部门产品质量，卫生状况及其他工作标准, 并达到或超过酒店标准规定;  关注成本及产品质量并确保员工同样关注质量与成本.工作职责/职位描述:1. 利用培养多重技能，多重任务和灵活排班等方式极大限度提高员工工作效率以达到商业目标和客人的需求。2. 创新创新，不断提升3. 虚心接受改进建议.4. 通过积极协助和建议更有效的方式管理糕点部门，在糕点厨房中培养积极思考和积极性。5. 研究，并在行政总厨的监督下创建任何新产品、新的糕点蛋糕和菜肴，这方面出现的新趋势，以便跟上市场的任何变化。6. 与行政总厨一起根据年度营销计划计划，对活动、促销、菜单实施进行规划7. 随时检查配料和最终产品的质量，以实现此级别上的最大客户满意度。确保所有产品符合预先设定的标准、预定的份量，并确保所有员工都遵循适当的程序和配方8. 不断升级自助餐、蛋糕柜台或其他产品上提供的任何装饰或展示件，以实现尽可能高效的销售。必须时刻注意提高整体产量。9.  对整体食品成本以及厨房用品、厨房能源成本和厨房用具负责。10. 找到提高运营效率的方法，这将使我们的客户受益11. 通过在所有厨房内开展宣传活动，不断努力降低能耗。12. 有计划地制定菜单并及时落实13. 协助每日即每周市场单规划14. 依据市场动向及时推出新菜品15. 坚持不懈地提高厨房运营效率16. 及时归纳所有菜单已供日后参考17. 参加当地社区糕点示范、展览和比赛18.  在运营需要时确保出勤  岗位要求:1. 以结果为导向;人际交往技巧。2. 艺术天赋，对细节的眼光，品味和表现力。3. 团队合作者具有主动性。4. 开放和渴望一切新的。5. 烹饪知识从经典到现代烹饪风格6. 拥有强烈的责任感和事业心7. 大学学位/文凭或以上从认可的烹饪。8. 在五星级酒店或类似容量的知名餐厅至少工作 2 年。

Mandarin Oriental, Guangzhou广州文华东方酒店

RESPONSIBILITIES-To maintain a high standard of all food preparation and service in pastry according to the standards required by the management-Responsible for the food production in respective F&B Outlets, and food served in Banquet functions.REQUIREMENTS -Oral and written fluency in English.-Diploma/degree in Culinary Arts/Hotel Management -Minimum 5 years experience in an International class hotel-Innovative in product development-People and customer oriented-Motivator and self starter-Displays initiative and creativity-Commitment to professional values-Flexible and adaptable to different working locations-Excellent leadership and organizational skills-Good interpersonal and communications skills-Proficiency in Chinese will be an added advantage.-Knowledgeable of SFS and HACCP Implementation-An optimistic and overachieving attitude

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、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。

To build and maintain a strong and efficient team.建立高效的团队。To supervise production of all kitchen items.负责厨房所有的产品。To established work procedures and mise en place.确立工作流程和准备工作。Scheduling staff with Executive Chef.协助行政总厨管理员工。Plan daily market list with Executive Chef.同行政总厨制定每日的菜单。Test and develop new dish items undo supervision of Executive Chef.自愿开发和尝试新菜式。To conduct daily briefing of your department with Executive Chef.同行政总厨一同组织该部门例会。To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety. 对酒店的防火措施，卫生管理，健康安全方面理解正确全面并致力去推进。 To be award of food cost control and maintain the cost. 关注食品的成本控制。To monitor the quality and quantity of all food items being served.控制好产品的质量和数量。To monitor correct quality and quantity of all foods received for your outlet.控制好餐厅收货的质量和数量。To ensure that no reusable foods are not wasted.保证未变质食物不被浪费。To keep Executive Chef aware of all items of interest.协助行政总厨了解一切项目。To inspect all equipment continuously and keep well maintained.经常检查并保养设备。To ensure the attractiveness and maintain quality standards as the relate sanitation and cleanliness.确保并维持质量标准，如卫生及清洁标准。To ensure that staff in direct guest contact have full knowledge of all food items and methods in which way they were prepared.确保与客人直接接触的员工对食品及加工方法具有丰富的知识。To ensure all operating equipment / furniture are in good condition.确保所有设备器运营良好。To maintain a high customer service orientation by approaching the job with thecustomers in mind.在工作中牢记客户利益，维持高方位的客户服务。To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues.体现积极影响，主动负责地解决问题，即时与客户和同事进行沟通。To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance.态度积极诚恳，热心本职工作并把握机遇去学习新的技能和知识提高自身能力。To be flexible, responding quickly and positively to changing requirements.适应能力强，能够快速积极地对要求的变化做出回应。To maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals.通过合作和支持同事完成团队目标，维持团队的高度凝聚力。To contribute ideas and suggestions to enhance operational / environmental procedures in the hotel.建立观念，提高酒店的操作环境的程序。To performs duties and responsibilities in a safe manner.在安全的意义上，履行职责和义务。To actively promote the services and facilities of the Hilton Hotels to guests andsuppliers of the Hotel.为客户和供应商积极提升酒店服务质量及设施。Carries out any other reasonable duties and responsibilities as assigned. 完成任何其他合理的职责和被指派的职责。The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment. 如有必要 ，部门有权更改或补充该职位描述。

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

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 OthersTaking ResponsibilityDelivering Results

Job Summary:1. To assist colleagues, in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness and trust. 2. To assist in the production of and maintenance of a high standard of quality food preparations, presentations and the continuous and consistent improvement of the people, product and profit as per the Ritz Carlton Gold Standards.3. To actively participate in the training, development the Culinary colleagues, according to the monthly training plan4. Maximize motivation, morale and consistently maintain discipline and discipline related documentation following hotel guidelines and local legislation.5. Must possess a high level of creativity and high quality standardsCandidate Profile:1. 6 years experience in the pastry professional area2. Fluency in oral and reading English Understanding 3. Leadership, Managing Execution, Building Relationships, Generating Talent and Organizational Capability, Learning and Applying Personal Expertise

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。

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 pastries o    烤面点 o    Handling and storage of commodities o    处理和存储商品 o    Chou pastry dishes o    卷心菜面点 o    Gateau pithiviers o    杏仁酱馅松饼   o    Bake and fill a variety of sweet pate dishes o    烘烤并填充甜馅 o    Savoury products from chou short and puff o    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    Croissants o    牛角包 o    Brioche o    法式牛油面包 o    Kuchen o    德式面包 o    Danish pastries o    丹麦式酥皮饼 o    Savarins and babas o    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 hotel o    适合用作酒店下午茶的食品 o    Flans and pies o    果馅饼和派  ·         Prepare and present desserts including: ·         制作和装饰甜点，包括： o    Frozen desserts o    冻甜点 o    Hot desserts o    热甜点 o    Cold desserts o    冷甜点 o    Specialty desserts o    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 cakes o    传统嘎萄蛋糕、葡特蛋糕和普通蛋糕 o    Finish and decorate them o    将其制作完毕后进行装饰 o    Prepare for service and serve them to guests o    进行准备后将其送给客人 o    Design, prepare, cover and decorate cakes for festive occasions o    为节日蛋糕进行设计、制作、表面处理 o    Prepare a range of cheesecakes o    制作各种奶酪蛋糕 ·         Prepare marzipan work ·         制作杏仁蛋白软糖 o    Prepare modeling marzipan o    制作杏仁蛋白软糖模型 o    Prepare a range of molded flowers and figures o    制作各种花和人物模型 o    Manipulate marzipan to cover cakes o    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 secs o    制作各种花色小蛋糕 o    Prepare a range of petits fours glaces o    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。

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。

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、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、学历不限，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 Summary工作简述He/she will lead, manage and organize all requirements for his/her respective kitchen to the highest standards and in accordance to the standard operating procedures as implemented by the Executive Pastry Chef. He/she will ensure proper hygiene and sanitation in the work place under his jurisdiction, adequate stocks of working materials, inter–department coordination and training. He/she will carry the full responsibility of the operating equipment including its inventory levels. He/she must ensure to maintain the resort food cost at all times. He/she will ensure and enforce the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. He/she will communicate with the guests and share feedbacks with the chef in charge and the management. The feedbacks then will ensure high levels of food and service quality and guest satisfactions are maintained at all times. He/she will abide with the instructions and laws issued by the Chinese authorities, HACCP requirement and company’s set standards whichever is higher in connection to food handling, hygiene and food storage.根据饼房行政总厨批准的标准操作流程来领导、管理并组织本厨房的工作达到最高标准。管理本厨房员工严格遵守厨房食品安全卫生程序，确保布菲台上食物充足，务必做到能同部门内部高效沟通并参与培训。对本厨房的设施设备负有全部责任，包括对其的盘点。确保时刻控制食品成本，通过指导、监督和激励本厨房员工来将服务质量提升至最高水平。与客人交流并向当班厨房负责人及管理层反馈客人意见，该反馈意见会不断提高食品及服务质量和顾客满意度。关于食品操作、卫生及储存等问题必须遵守中国法律法规、食品卫生安全要求及酒店相关规定。

岗位职责1、负责每天饼房的运作；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、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、具有西饼房同等岗位经验3年以上。2、熟悉西式甜品及面包制作，有一定的创新意识。

组织部门的例会，保证酒店内部信息的有效沟通。Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.确保西点房所有员工时刻提供给客人如酒店承诺的服务。Ensures that all guest contact pastry and bakery employees deliver the brand promise and provide exceptional guest service at all times.协助库存管理和保养厨房的设施。Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.充分落实酒店的各项标准。Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.积极响应客人的合理建议，并尽快改善。Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.熟悉并严格遵守员工手册中的规章制度，及酒店关于防火、卫生、健康和安全的制度。 Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the Hotel’s policies concerning fire, hygiene and health and safety.根据安排出席酒店和部门的培训以提高技能和知识。Attends training sessions and meetings as and when required.严格执行额外的合理的任务和职责。Carries out any other reasonable duties and responsibilities as assigned.

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、当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、高中以上学历，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。

岗位职责1、负责每天饼房的运作；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、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、具有西饼房相关管理工作经验2年以上。2、熟悉西式甜品及面包制作，有一定的创新意识。

A Pastry Chef performs all pastry kitchen and bakery related work in the day-to-day operation of the kitchen, and assumes total responsibility, controls, checks and supervises the pastry kitchen and bakery. He / she will assume the responsibility for the"on the job"training function.负责每天饼房的运作，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。

主要职责：1.确保维持饼房食品高品质。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5年以上工作经验。2.具有良好的沟通能力和服务意识。3.简单英语优先。

1、丰富的饼房和面包房的技能2、控制、监测并领导整个饼房的运作3、协助行政总厨制定甜品菜单及食品节4、协助制作完整的饼房员工发展计划

岗位职责1、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、中专及以上学历，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5年以上。3、熟悉西式面包制作，有一定的创新意识。