职位描述：1、负责食品的加工、领料、分档加工，配合上级的工作，与团队成员能紧密合作并高效完成任务；2、制定饼房产品计划，具有创新意识，全面负责饼房的餐食准备和烹制；3、严格执行国家卫生法规定，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全；4、遵守餐厅及厨房各项规章制度及食品安全法规，保证安全健康；5、注意做好防水、防火、天然气等工作，保证自身及公司的环境安全；6、保持工作地点干净、整齐，所有工具及原料；7、配合厨房进行每月新菜单的研发工作；8、厨房日常工作管理、人员管理、保证厨房的基础日常营运；  任职要求：1、5年以上酒店或社会餐饮西厨房的工作经验；2、有星级酒店或高档社会餐饮西厨房工作经验者优先考虑；3、良好、积极的工作态度；4、有较强的学习意愿；5、拥有独立的烹饪能力，对食材了解程度偏高；6、担任过职业西餐厨房的管理岗位，拥有人员的管理经验；7、对面包拥有丰富的制作经验，能够独立制作多种餐包； 福利待遇：1.根据资历、工作实绩拟定工资并通过考核晋升薪级；2.享受团队超额业绩提成、年终奖、年功奖、伯乐奖等；3.根据岗位不同，月休至少4天，享受带薪年假；4.缴纳社保；5.免费提供INS风装修的员工宿舍；6.免费提供多样化健康美味的工作餐；              7.提供“本岗位专业培训、多岗位轮岗培训、全岗位考核晋升”的发展空间和愉快开放的工作环境；8.节日、生日、敬老福利；9. 享受丰富多彩的聚餐、旅游、团建活动。

职位描述：1、负责食品的加工、领料、分档加工，配合上级的工作，与团队成员能紧密合作并高效完成任务；2、制定饼房产品计划，具有创新意识，全面负责饼房的餐食准备和烹制；3、严格执行国家卫生法规定，搞好厨房食品卫生，保持厨具整洁，确保客人饮食安全；4、遵守餐厅及厨房各项规章制度及食品安全法规，保证安全健康；5、注意做好防水、防火、天然气等工作，保证自身及公司的环境安全；6、保持工作地点干净、整齐，所有工具及原料；7、配合厨房进行每月新菜单的研发工作；8、厨房日常工作管理、人员管理、保证厨房的基础日常营运；  任职要求：1、5年以上酒店或社会餐饮西厨房的工作经验；2、有星级酒店或高档社会餐饮西厨房工作经验者优先考虑；3、良好、积极的工作态度；4、有较强的学习意愿；5、拥有独立的烹饪能力，对食材了解程度偏高；6、担任过职业西餐厨房的管理岗位，拥有人员的管理经验；7、对面包拥有丰富的制作经验，能够独立制作多种餐包；

岗位职责1、制订饼房生产计划，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，搞好饼房食品卫生，保持厨具整洁，确保客人饮食安全。3、拟定饼房成本及控制毛利率。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、每个月监督更新一次柜台的糕点陈列品。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2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、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。

职位概述组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。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。财务回报  进行以下菜肴的制作、烹饪、上餐和存储工作：    巧克力菌块，巧克力装饰，烤制蛋糕派，慕斯蛋糕，法式小点，    调味汁 :水果汁，香草汁，巧克力汁，糖汁    面点、蛋糕和发酵食品    法式小点心    盘式甜点    冷、热甜点    装饰、切片和装示    制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目    亚洲甜点    制作各种液体和固定甜点    制作各种蒸甜米饭和甜点并装盘    制作烤制甜点    点心    制作甜咸点心  法式甜品与面包  柠檬塔  马卡龙小饼  起酥咸点  慕斯蛋糕  法式面包棍  法式牛角包  法式黄油面包  法式薄饼   奶油泡芙   金融饼   意式甜品与面包  牛奶冻   奶油布鲁利   意式 蛋白霜    佛卡夏面包   意式拖鞋包   奶酪卷筒   蛋白脆饼   德式甜品与面包   巴伐利亚奶油   苹果卷   裸麦包   德式碱水包   英式茶蛋糕   苹果脆粒塔   黄油面包布丁   吐司面包   装饰工作   杏仁糖泥   胶糖   巧克力 （巧克力造型，倒模巧克力）   糖艺  (吹糖，拉糖)    自助餐设计，装饰自助餐      制作和摆放自助餐甜品      储存自助餐食品      按照流程订货      和上级领导一起编制和管理部门预算。员工团队进行交接班说明，确保了解酒店的活动和运营要求。指导厨房帮手，包括厨师、厨房服务员和管事的工作。与员工建立并保持良好的工作关系 。按计划参加并参与每日例会、其它会议和各种培训活动 。宾客体验与上级交流疑难问题，客人或内部客户的意见以及其它相关信息与客人和内部客户礼貌、友好的交流 。企业责任全民服从FSMS的各项标准。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。       酒店的规则和规定       健康和安全       仪容       质量       卫生和清洁检查日常工作及食品质量事先准备服务所需的食品、饮料、材料和设备。在开餐准备工作中发挥组织能力清洁并整理工作区域。

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.

男女不限，45岁以下，X年以上点心师工作经验，有良好的点心制作技能（偏包，偏西点皆可）

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、 熟悉西式面包制作，有一定的创新意识 。2、具有西饼房相关管理工作经验2年以上。

Job Description 岗位职责：1. Responsible for supervising, planning, co-coordination and participating in the activities of personnel engaged in the preparation of pastries, desserts, cakes, pies, cookies, rolls and all types of bread and various dough’s.负责管理，计划，协调参与饼房工作人员的活动。2. Checks daily menus and function sheets to determine kind and quantity of pastries and desserts to be prepared: initiates requisitions based on planned desserts and function.核对每日菜单，宴会定单，并决定各种糕点的制作数量3. Plans production in order to have bread, cakes, pastries, etc. freshly baked when needed and in quantities specified.计划产量要根据需要以及指定的数量来保证产品新鲜4. Ensures that all kitchen outlets are supplied with their requirement for desserts, pastries etc.确保所有餐厅厨房的供给是根据其要求来进行5. Studies preparation of new desserts, pastries, etc.善于研发和学习新品种的制作Position Requirement 岗位要求：1. Formal studies in Pastry/Baking正规的糕点烘焙学习2. At least 8 years’ experience至少8年的工作经验3. Must know how to handle personnel必须懂得人员管理

岗位要求：1、有团队意识、态度端正、服从安排；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。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、根据员工特点搞好技术指导和业务培训；7、完成厨师长交派的其他工作。

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

此职务的使命和目标是协助厨师长管理领导酒店厨房良好运营和最大限度地提供最高标准的服务。It is the mission and intent of this position to assist the Sous Chef to Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Kitchen of the Hotel.   按照规范和包装指导说明计划，准备并切分，订购和存储所有肉类和鱼类。保持工作区和设备的整洁和卫生。协助上级领导完成分配的烹调工作。 Prepares an appetizing, consistent selection of bakery products.  Leads & promotes the desired work culture around the five Winning Ways, IHG Commitment and the IHG brand ethos.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。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 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。Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.按地方政府的规定具有有效健康和食品处理许可证。Awareness of valid health/food handler card as required by local government agency.解决问题和培训的能力。Problem solving and training abilities.计算机基本的软件知识。PC and basic software knowledge. 餐饮技能或食品加工或相关专业的职业证书。Vocational Certificate in Culinary Skills or food preparations or related field.三至五年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。3-5 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.高中毕业，最好是专业烹饪学校毕业。Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .更新的卫生课程。Up to date Sanitation Classes.

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.根据员工的技能掌握程度有针对性的开展技术指导和业务培训。岗位要求：1.具有基础的英语交流能力； 2.具有国际品牌星级酒店西饼房管理工作经验三年以上；3.熟悉西式面包制作，有较好的创新意识 。

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、与行政副总厨或餐饮出品副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

任职要求：1、热爱本职工作，认真负责。2、精通各类广式点心制作方法，五星酒店广点主厨经验3年以上。3、具有一定的管理能力，精通食品成本控制，接受过食品卫生安全培训，并能严格执行标准。4、中专文化程度或相同学历，二级厨师以上水平。5、身体健康，精力充沛。

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。