【任职条件】1、有良好的思想道德品质，纪律性强，服务观念好。2、有责任心、进取心和热情主动的工作态度，不计较个人得失。3、具有丰富的西点烹饪理论知识及专业技术，有较高的英语水平，从事相关工作15年以上。4、沟通能力良好，能灵活、妥善处理部门之间、员工之间的关系。5、具有创新思维，了解当前西点的趋势。【工作职责】1、严格按照酒店的规章制度和部门的工作程序，主持并参与督导部门的日常工作。2、全面负责甜品房的日常生产管理工作、食品供应及出品质量，保证及时提供合适风味要求的各类产品；3、负责制定各种食品的制作标准流程、制作配方的编写，并随时对产品的质量卫生进行抽查，做好相关记录工作；4、负责菜单食物原材料的选择及质量控制。5、负责制定泰安门甜品房所有食物的设计及推广计划，并随时对甜品类的摆设作出新理念的设计；6、根据生产需求，合理安排员工当值，妥善分配各岗位工作；7、监督和管理下属厨房运作、员工的操作和表现；8、检查每个食物出品，确保符合质量标准；9、控制甜品房所有食品的成本，减少损耗；10、开展员工培训工作；11、完成上司分配的其它工作。

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 。

协助行政总厨提供创新的艺术性的超前食品。成本效益的餐饮产品提高了餐饮餐厅的声誉，同时在预算范围内满足了质量和出品标准Assist Executive Chef in providing innovative and artistically superior， Cost efficient food and beverage products that enhance the reputation of the outlets, while meeting quality and presentation standards in respect with budget department cost.在行政总厨不在或是下班后，确保指挥所有运营操作，使其满足酒店标准，及最高质量和卫生标准Represent Executive Chef in his absence or when off duty, ensuring that all operations are conducted in respect of hotel standards, within the highest quality and hygiene standards.与行政总厨密切合作以便创新菜单、食谱、主题自助餐以及部门要求的其他相关食物产品Work closely with Executive Chef in order to create new menus, recipes standards, themed buffet and any other food production related to the department needs.管理并最大效率化厨房运转Monitor and maximize efficiency in kitchen operation.协助行政总厨为餐厅厨房规划预算食物成本，控制成本减少损耗，有效利用过剩食品Assist Executive Chef in planning and budgeting the food cost for the kitchen outlets, control cost by minimizing spoilage, utilizing food surpluses and portion control.协助行政总厨实施标准操作流程Assist Executive Chef in implementing standards operating procedures in the department确保厨房设备、工具以及工作区，厨房管事员已彻底清洁Ensure kitchen equipments, working tools, and working station are always thoroughly cleaned and sanitized by kitchen and stewarding.维持最高标准的个人卫生，并遵守酒店仪容仪表标准Maintain highest level of personal hygiene and respect hotel grooming standards根据厨房要求，指导培训厨房员工Conduct training to culinary team members as per kitchen requirement.若需要，协助计算食谱菜单成本、市场清单及所有相关成本控制文件Assist in computing recipes and menu costing, market list, and all related administrative and cost control related document when required.按照部门要求，协助管理层准备保存文件、报表、信函、备忘录、花名册、库存及所有相关商业文件Assist management in preparing and maintaining files, reports, letter, memorandum and all related relevant business documentation as per department requirements.强调保养职责，遵守工作区健康和安全法规、政策和程序Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures

岗位职责1.组建团队，制定管理制度2.负责包饼厨房出品研发；3.制定岗位职责和工作流程；4.配合行政总厨调研工作；5.配合行政总厨跟进物资选样和厨房施工进展；6.配合行政总厨制定食品安全应急预案。岗位要求1.专业烹饪学校学历；2.有5年以上相关经验，其中至少2年以上的厨师长管理岗位经验，有酒店管理、大型餐饮公司工作经验为佳者优先考虑；3.熟悉包饼厨房管理和操作流程；4.具备良好的沟通、协调、组织、领导能力；具有良好的服务意识和团队合作精神，有新菜的创新能力和开发能力，能独立负责厨房的所有事务和人员。

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.

您的职责是在遵循凯悦酒店集团的企业战略及品牌标准的前提下，保持所在部门的高效营运，并满足员工、客人及酒店业主的期望。 You will be responsible for the efficient running of the department in line with Hyatt Hotels Corporation's Corporate Strategic Priorities, whilst meeting employee, guest and owner expectations.遵循餐厅的经营理念及凯悦酒店集团的标准来管理指定厨房，使之成为独立的盈利中心，并在严格按预算范围经营的同时，最大程度地提高顾客满意度，确保餐厅的盈利。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.拥有至少两年在酒店或高级餐厅——最好是国际豪华品牌——担任厨师长或副厨师长的工作经验；有厨房操作或管理资格证书者更佳；必须全面掌握厨房卫生操作、职业健康和安全标准方面的知识；有MS Office 和菜品配方维护系统的基本知识者优先。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.

岗位职责1、负责每天饼房的运作；2、完成所有与饼房相关的工作；3、控制、监测并领导整个饼房的运作；4、负责饼房员工岗上培训。岗位要求1、5年及以上同岗位工作经历。3、熟悉西式面包、甜品等制作，有一定的创新意识。

1.高中以上学历，英语沟通良好。2.精通西式面包和甜品的制作，有一定的创新意识3.良好的沟通能力及管理能力4.懂得成本核算，食物原料及食品营养知识。5.有能力健全厨房组织，完善厨房设备的布局，保证点心出品的质量6.身体健康，精力充沛，充满正能量。

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、制订西饼房生产计划，全面负责西饼房的餐食准备与烹制。2、保证高效率且有利润的饼房运作3、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。4、协助成本制定甜品菜单价钱，其他食品服务也要考虑到酒店预算的盈利差额。5、同餐饮总监共同监测饼房食品成本并及时纠正其中出现的问题，同时也要同宴会厅及各餐厅经理共同协助有关客人意见。6、明确、细致的分配所有饼房员工的工作并监督其工作效率。7、下达备餐任务、数量、规格。8、进行烹饪监督，对各岗位技术性指导，对食品质量和数量进行把关。9、饼房厨师长要在食品准备的培训中起到重要作用10、协助餐饮总监设计新的饼房计划并提出改进方案。 岗位要求1.熟练的专业英语交流能力，良好的产品和专业知识、领导才能、培训技巧和沟通技巧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 。

岗位职责1.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.维持采购、收货及食品贮藏标准3.遵循食品的适当处理及正确的保存温度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。

岗位职责1. 频繁地品尝面包房和西点房在所有餐厅的产品，且严格苛求地达到标准质量。2. 准备及监督每天的餐前准备，以及根据生意预期情况，确保所有部门提供新鲜且高质量的产品。3. 监控餐饮产品及服务在所有厨房和宴会的质量。4.  全权负责起饼房的运作；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、具有国际品牌酒店相关管理工作经验三年以上。3、熟悉西式面包制作，有一定的创新意识。4、将安排面试时的试菜

主要职责- 具有优秀的领导能力，注重食品质量的培训和提升。具有独特创新设计的能力。- 确保所有糕点产品都是高品质的，并可以使品质始终如一。- 与部门同事进行定期的会议沟通。- 工作中以身作则，激励和领导他人。- 确保执行酒店成本控制政策及程序。职位要求- 熟练的中英文口语和书面表达能力。- 在中国从事糕点房工作及管理经验。- 4-5年在知名酒店或类似机构从事糕点管理工作。

岗位职责（一）负责根据标准的菜谱制作食品（二）负责酒店厨房专业知识及能力。（三）负责具有很强的计划、组织、沟通、协调能力。（四）负责具备优秀的书面和口头表达能力。（五）负责为宴会和餐厅提供食品时，保证其质量和标准。（六）负责根据需要，协助食品储存工作。岗位要求（一） 第一学历大专及以上，酒店工作10年以上，其中著名高星酒店同等职位5年以上工作经验，具有厨师资格证书。（二） 具有丰富的中餐烹饪理论知识及专业技术。（三） 具有优秀的培训及团队管理能力，有极强的成本控制能力。

1. Under the direction of the Director of Culinary, the Pastry needs to Perform all Pastry Kitchen & Bakery in the entire Hotel (except Chinese kitchen) and assist the Director of Culinary in the day-to-day operation of the kitchen. He assumes total responsibility, controls, and checks and supervises Pastry Kitchen and Bakery as designated by the Director of Culinary. He will assume the responsibility for 'on the job' training function. He needs to be profitability and cost conscious and needs to responsible for the daily market lists.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（除中餐厅）。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岗上培训。要有以盈利为主的经济运算的头脑。负责每天市场采购单及所有饼、糕点的采购定单。2. With regards to an efficient and profitable functioning of the Pastry kitchen and Bakery operation.保证高效率且有利润的饼房运作。3. Assist Chief Steward on controlling HOE & OE breakages, and participate on each inventory Exercise spot check at the receiving deck during receiving hours.协助管事部经理参与酒店运营物资及运营物品库存盘点，并进行现场检查。4. The Pastry Chef is responsible for the purchase daily market list. In cooperation with the Purchasing Manager, he makes sure we get the best quality for the best price.饼房厨师负责采购每日食品清单，与采购经理合作，他保我们以最优惠的价格获得最好的质量。5. 10 to 12 years culinary experience within luxury hotel and or restaurant equivalent.在奢华酒店或者相连的餐厅里有10至12年的厨房经验。Love the “W” brand and lifestyle, passion with the new market trend, always looking for what’s New, What’s next.热爱“W”品牌及其生活方式，总是对市场潮流十分敏感。总是寻找新的东西来领导市场。

To Perform all Pastry Kitchen & Bakery related work and assist the Executive Chef in the day-to-day operation of the kitchen. He/She assumes total responsibility, controls, and checks and supervises The Pastry Kitchen and Bakery as designated by the Executive Chef. He/She 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。他控制、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。 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。He informs the Executive Chef immediately of bad products.及时将变质食品拿出并通知行政总厨。To assist Executive Chef with the planning and design of new Pastry and Bakery Kitchens and improvement schemes.协助行政总厨设计新的饼房计划并提出改进方案。To discuss with the Executive Chef on the choice of Pastry/Bakery Kitchen equipment.同行政总厨共同讨论如何精选饼房设备。In absence of the Executive Chef, he works closely with the Management.当行政总厨不在时，负责与管理层沟通。To keep up to date with new development techniques and equipment and instructs his team member on how to use it correctly.保证食品、机器不断更新并指导饼房员工如何正确使用。To work closely with the Executive Chef on the development of food control procedures.同行政总厨共同研究如何发展饼房食品控制程序。To assist with the costing and pricing of dessert menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.协助成本制定甜品菜单价钱，其他食品服务也要考虑到酒店预算的盈利差额。Together with the Executive Chef investigates pastry food cost problem with a view to take whatever corrective action may be necessary.同行政总厨共同监测饼房食品成本并及时纠正其中出现的问题。He also liaises with Banquet Departmental and Outlet Manager on guest comments and follows up with necessary action.同时也要同宴会厅及各餐厅经理共同协助有关客人意见。To examine constantly food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.持续检查食品供应的质量确保食品质量达到希尔顿标准。The Pastry Chef is responsible for the purchase of food in absence of the Executive Chef. In cooperation with the Purchasing Manager, he makes sure we get the best quality for the best   price.在行政总厨不在时饼房厨师长要负责饼房食品采购，同采购部经理共同以最低的价钱买到最好的食品。He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal.负责所有饼房食品质量的准备。要不断的检查食品的味道、温度、 外观视觉。Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。Maintenance of all HACCP aspects within the hotel operation.在酒店运营之中保持HACCP各方面要求。Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。Must focus on constant improvement of Training Manuals and SOP’s.必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议（每日厨师晨会、团队会议），以保持厨房运营持续地提高，达到目标和保持顺畅地交流。Can be asked to work for off site events.可以被要求进行外卖工作。Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。Can be utilised during inventories.可以被要求进行盘存工作。All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。Willingness to learn and adapt to changes.积极的学习和适当的改变。Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度，依据酒店的规则和员工手册的要求行     为举止，确保部门的良好运营。Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查，彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。Check the quality of food prepared by team member to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整。Select team member that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准。Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护，并采取必须的步骤保持区域最高的标准。Attends communication meetings and is responsible for ensuring all team member in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法，达到使命和目标和部门的总体标准。42.     To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.确保员工充分的理解并遵守员工手册内容。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 ，该部门有权更改或补充该职位描述。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。

Work with Manager to set performance standards and achieve goals.协同上司制定运作标准及完成指标。Strive for constant improvements. Responsibility for achieving business goal. Persevere despite obstacles.为不断提高而努力。为达目标而担负责任。克服障碍。Report problem and suggest solution to management将问题向管理层报告并提出解决问题的建议Demonstrate an interest in and an understanding of issues relevant to department and hotel. Keep your information up to date。对部门及酒店业务工作展示兴趣和理解力。不断更新所掌握的知识。Understand hotel’s business priorities, products and services. And how the department is running.熟悉酒店的优先业务、产品及服务，并了解部门营运。Bring best practice to the attention of department, shares new ideas with employee.关注部门运作，与同事分享新想法。Understands one’s own role and role of others. This may impact guest & employee satisfaction and departmental performance.熟悉自己岗位及其它员工岗位。这与客户及同事满意度及部门效益相关。Adhere to IHG Corporate Code of Conduct, Employee Handbook and Hotel policies and procedures.遵守洲际酒店集团行为规范、员工手册及酒店政策规定。Understanding of competitors’ major strength and weakness.理解竞争对手的主要优势与劣势。Knowledge of how business is running, focus on factors how to run a successful and profitable business.熟悉业务营运，关注成功与获利的业务因素。Diagnose problems, analyze information before decision making. 判断问题，分析信息以制定决策。Evaluate and assimilate critical information before logical competent decision making.当即将做出结论并制定合理有力的决策时，评估并采纳关键信息Build and maintain good guest relationship in order to anticipate their need.与所有内外客户建立并保持积极的关系以保证超越其需求。Address to their needs in order to exceed their expectations采取行动来满足这些需求并努力超越其期望。Build a positive hotel image in every interaction with guests.在与客户的协作过程中建立积极的酒店形象。Adhere to hotel brand standards.遵守酒店品牌标准。Maintain high level product and service knowledge in facilitate guest needs.充分了解酒店产品与服务，从而更好向宾客销售我们的服务与设施。Assist and escort guest to locations within hotel at their request.协助并护送客户至酒店范围内的特定地点。Knowledge of hotel information, programs and events in order to response to guest needs.熟悉酒店特殊项目及活动信息，从而对客户需求做出回应。Generate new ideas and encourage creativity from your staff努力开创新的想法并鼓励员工进行创新Recognize the need for new and modified approaches认可有新方法和改良措施的需求Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments.在同事、上司、团队及跨部门之间展示出合作与信任。Communicate well to ensure effective shift hand-over进行良好的沟通从而保证有效的班次交接。------------------------------------------------------------Tel招聘电话: + 86 (898) 36303333-转人力资源部Cellphone招聘手机：+86 18689858360 （微信同号）（working period is 8:30AM-5:30PM in working days工作时间为工作日上午8点30分至下午5点30分）Email招聘邮箱: hr @hualuxe-haikou.com

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。

岗位职责

岗位职责1.确保厨务部的各项活动及标准均与集团策略保持一致2.领导团队，控制、监测并领导整个饼房的运作；3.及时分析当地的，国内的和国际的市场及供应商趋势，保证酒店的竞争力；4.不断创新，提高餐厅的营业率；5.根据关键的业绩指数，估计成本。岗位要求1.具有饼房相关工作经验8年以上。2.熟悉西饼和面包制作，有一定的创新意识。

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、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3年以上。3、熟悉西式面包制作，有一定的创新意识。

·         Participate in the planning and costing of menus·         参与菜单的计划和成本核算工作。·         Develop and write standard recipes·         制订并编写标准菜谱。·         Develop new dishes and products·         开发新菜和新产品。·         Ensure that outstanding culinary technical skills are maintained·         确保优秀的餐饮技巧得以保持。·         Assist with organizing special events and special food promotions·         协助组织特别活动和特别食品促销活动。·         Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly·         保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。

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。

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、高中学历以上，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XXX年以上。3、熟悉西式面包制作，有一定的创新意识 。