岗位职责： （一）负责中式面点日常业务管理，指导下属员工照单出品； （二）细化执行食品安全管理，关注食品和原料的质量、贮存、保质期等； （三）细化执行设备设施安全管理，检查本组烤箱、蒸箱、冰箱、煤气、操作台等的运行使用情况，发现故障及时汇报，并联系工程部维修； （四）收集顾客对菜肴的意见，作为完善菜肴制作标准的参考依据； （五）不断落实产品创新、改进、优化，满足公司定位客户需求； （六）落实本组员工的考勤和考核； （七）合理管控成本，确保菜肴毛利符合经营管理目标； （八）加强培训，提高本组员工的业务技能； （九）完成上级领导交办的其他任务。

岗位职责 Responsibility 1.协助行政副总厨制定甜品菜单及食品节。  To assist the Executive sous Chef with the planning of dessert menus and food promotions. 2.监控食品的质量和数量，确保最大限度的节约原材料。      Monitor food quality and quantity to ensure the most economical usage of ingredients. 3.监控整个食品操作并确保食品按时和正确地完成。 Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner. 4.负责察看清洁、卫生和厨房维护，并采取必须的措施保持区域最高的标准。 Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. 5.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。 At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards. 岗位要求 Position Requirements 1.8至10年四/五星级酒店饼房管理经验。 8-10 years as Chinese Restaurant Kitchen in 4/5 Star category Hotel or individual restaurants with high standards. 2.具有解决问题、组织和培训能力。 Problem solving, reasoning, motivating, organizational and training abilities.

岗位职责 1、全面负责饼房的运作，制订饼房产品计划，具有创新意识，全面负责饼房的人员与产品备制工作。 2、严格执行国家颁布的卫生法和集团食品卫生标准，把控厨房食品卫生，保持工作区域整洁，设备正常运作，厨房用具清洁，确保客人饮食安全。 3、拟定成本及控制毛利率。 4、下达出品备制任务、数量、规格。 5、进行烹饪监督，对各岗位技术性指导与培训，对出品质量和数量进行把控。 6、根据运营需求及时更新酒店早餐，晚餐，下午茶，与甜品柜出品陈列品等。 7、负责饼房员工岗上培训。 8、和行政总厨一起进行人力规划和管理需求。 9、和行政总厨一起编制和管理部门预算 岗位要求 1、餐饮技能或相关专业的大专学历或职业证书。 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，传统甜点制作，法式甜点制作，巧克力制作等，有一定的创新意识 。 4、能独立完成甜点菜单制作及创新菜品研发。 5、具有解决问题，推理，号召，组织和培训能力。 6、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。 联系我们: 酒店地址：天津市空港经济区中心大道55号 咨询电话：022-58678888—2158 联系人：陈先生 邮件地址：recruitment@crowneplazatianjin.com 面试时请携带身份证正反面复印件一张，一寸彩色照片一张

【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Pastry Chef performs all Pastry Kitchen and Bakery related work, assisting the Master Pastry Chef in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery as assigned by the Master Pastry Chef. He / she will assume the responsibility for the “on the job” training function. What will I be doing? As the .Pastry Chef, you will be responsible for performing the following tasks to the highest standards: -Assist the Master Pastry Chef with the planning of dessert menus and food promotions. -Control standards of food production and presentation throughout the hotel. -Examine goods and quality of received goods. -Ensure the Cooks follow standard recipes and methods of preparation. -Inform the Master Pastry Chef immediately of bad products. -Assist the Master Pastry Chef with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. -Discuss with the Master Pastry Chef on the choice of Pastry Kitchen or Bakery equipment. -Work closely with the Executive Chef in the absence of the Master Pastry Chef. -Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. -Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. -Liaise with banquet department and outlet manager on guests’ comments and follow up with necessary action. -Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. -The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. -Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. -Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. -Maintain all HACCP aspects within the hotel operation. -Train all staff on the correct usage of all equipment, tools and machines. -Focus on constant improvement of training manuals and SOPs. -Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. -Work on off-site events when tasked. -Complete tasks and jobs outside the kitchen areas when requested. -Assist with inventory taking. -Knowledgeable about hotel’s occupancy, events, forecasts and achievements. -Work on new dishes for food tastings and photo taking. -Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Learn and adapt to changes. -Be receptive to constructive feedback. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. -Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. -Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. -Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. -Prepare the necessary work orders for the Engineering department. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. -Select team members who display qualities and attributes that reflect the department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. -Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. -Attend communication meetings and ensure all assigned team members receive this communication. -Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. -Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. -Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned. 【任职要求】 What are we looking for? A Master Pastry Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High School graduate. -2-3 years as Pastry Chef in a 4 / 5-star category hotel or individual restaurants with high standards. -Good command in English, both verbal and written to meet business needs. -Up to date with sanitation classes. -Possess a valid health certificate. -Knowledgeable in HACCP. -International work experience. -Work experience in similar capacity with international chain hotels. -Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

【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饼房的工作职责； 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1年以上。 3、熟悉西式面包制作，有一定的创新意识。

  ·          Prepares and present baked pastries including the preparation of: 准备及摆设面点包括： o     Baked pastries 烘制包点 o     Handling and storage of commodities 领取及储存日用品 o     Chou pastry dishes 装饰包点摆设 o     Gateau pithiviers 奶油蛋糕的雕花 o     Bake and fill a variety of sweet pate dishes 烘制各式甜品 ·          Prepares and present yeast raised pastries including the preparation of: 准备及摆设发酵的面点包括： o     Croissants 牛角包 o     Brioche 奶油蛋卷 o     Kuchen 蛋糕 o     Danish pastries 丹麦包 o     Savarins and babas 松饼及兰姆糕 ·          Prepare and present afternoon tea items including: 准备及摆设下午茶项目包括： o     Those suitable to be served for afternoon tea in a hotel 酒店下午茶适合的产品 o     Flans and pies 饼类及派类 ·          Prepare and present desserts including: 准备及摆设甜品包括： o     Frozen desserts 冰冻甜品 o     Hot desserts 热甜品 o     Cold desserts 冻甜品 o     Specialty desserts 特色甜品 ·          Prepare and present gateaux, tortes and cakes including: 准备及摆设蛋糕包括： o     Traditional gateaux, tortes and cakes 传统蛋糕 o     Finish and decorate them 完成并对其进行装点 o     Prepare for service and serve them to guests 供应包点给客人 o     Design, prepare, cover and decorate cakes for festive occasions 为节庆日子设计，准备及装饰蛋糕 o     Prepare a range of cheesecakes 准备一系列的芝士蛋糕 ·          Prepare marzipan work 准备杏仁糖浆 o     Prepare a range of molded flowers and figures 准备各式花卉及其他造型的模型 o     Manipulate marzipan to cover cakes 运用杏仁糖浆覆盖蛋糕 ·          Prepare Petits Fours 准备法式小点： o     Prepare a range of petits fours secs   准备一系列干的法式小点 o     Prepare a range of petits fours glaces 准备一系列冻的法式小点 ·          Maintain hygienic standards and practices 维持卫生标准 ·          Maintain a hygienic kitchen 维持厨房的清洁卫生 ·          Clean the kitchen and equipment 清洁厨房及设备 Maintain personal hygiene 保持良好的个人卫生

Support Executive Chef and Head Pastry Chef to Providing high quality bakery product, reflecting European flare and highest international standards. through the implementation of innovative and up-market bakery products. 支持行政总厨、饼房厨师长通过创新和制作高市场占有率的烘焙产品来提供反映欧洲风味和最高国际标准的高质量产品 Support Executive Chef and Pastry Head Chef producing savory tart and related products as menu and department requirements. 根据菜单及部门要求，协助行政总厨及饼房厨师长 Monitor and maximize efficiency in Bakery operations 管理并最大化厨房运转的效率 Supervise and conduct on job training on daily basis in order to increase department productivity and highest quality standards. 协助指导每日工作技能培训以确保提高部门生产力和最高质量标准 Prepare mise en place selection, standards recipes, and all related recipes needed to the successful preparation of outlet menus, basic preparation, buffet, cocktails, coffee breaks, special events and all related food preparation as per hotel policies and requirement. 根据酒店政策及要求，提供餐前布置准备、标准食谱以及所有与菜单相关的食谱准备，自助餐、鸡尾酒会、下午茶、特殊会议等所有相关的食物准备 Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures 根据危害分析关键控制点、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、进展、提供服务和储存食物 Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste. 最大程度的细致、关注细节以及热情来生产食品。在调味、烹饪时间及技术、食物出品及口感上要格外谨慎 Maintain the highest hygiene and work safety standards 维持最高卫生标准和最高工作安全标准 Adhere to recipes standards, portion size, delivery and pick up time, brand standards where applicable as per hotel policies and procedures. 严格遵守酒店规章制度中的食谱标准、部分大小、传递以及食用时间、品牌标准 Be able to provide food in accordance to outlet requirement and maintain flexibility to work within kitchen section and department of different cuisines as per department need and training specifications 能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作 Store properly unused food in order to minimize waste and maximize food rotation 适当储存不用的食物以便最小化浪费和最大化食物利用 Monitor the implementation of stock control procedures 管理实施库存控制 程序 Prepare, interpret and produce follow up action on stock reports 准备、说明并制定库存报表的跟进计划 Support outlet chef and supervisors in conducting inventory, and stock taking, according to purchasing procedures and hotel policies 根据采购程序及酒店政策，支持餐厅厨师长及主管知道库存盘点 Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, and check quality, quantity and temperature of food received. 确保所有的收到的食品都满足卫生标准和规范。通过物理的、化学的以及虫害、温度控制、收货数量和质量来控制并确保符合要求的食品卫生 Support supervisors and managers to ensure proper stock item rotation and timely reordering of food. 支持主管和经理以确保合适的库存品的利用以及及时订购食物 Support supervisors and managers to ensure timely food preparation with sufficient food quantity provided for each meal requirements 支持主管和经理以确保每餐要求的足够食物量的及时食物准备 Ensure food is served and stored at the right temperature at all times in accordance to hygiene guideline 确保食物在任何时候都以符合卫生标准的适当的温度出品和存储 Prepare and present foods for buffets as per hotel requirement 根据酒店要求，准备并为自助餐出品食物 Support supervisors and managers in order to ensure timely food service, pick up and buffet set up timing are respected 支持主管和经理以确保及时的食品服务、准确的食用时间、自助餐布置和食用时间 Ensure working stations, buffet stations, and all related food preparation areas are properly cleaned at all times 确保任何时候工作区、自助餐区以及所有食物准备区域的干净 Always clean and sanitize kitchen equipments, working tools, and working stations thoroughly and with care before finishing duty and or starting a new work task. 下班之前和上班之后彻底清洁厨房设备、工具以及区域 Maintain highest level of personal hygiene and respect hotel grooming standards 维持最高标准的个人卫生，并遵守酒店仪容仪表标准 Conduct training to culinary team members as per kitchen requirement 根据厨房要求，协助指导对烹饪团队成员的培训 Provide one to one instruction to staff members when required 如必要，对员工提供一对一的指导 Assist with staff training and development 协助员工培训与发展 Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures 强调保养职责，遵守工作区健康和安全法规、政策和程序 Report any breakage, malfunction, improper working conditions and working hazard to supervisor and manager immediately. 及时向主管和经理汇报破损、故障及不合适的工作条件以及工作障碍 Initiate action to correct a hazardous situation and notify supervisors/Managers of potential danger 采取行动排除危险，向上级或经理报告危险隐患 Adhere to the hotel’s security and emergency policies and procedures 坚持遵守酒店安全制度、紧急情况处理规定和程序 Be familiar with property safety, current first aid and fire emergency procedures 熟悉对财产安全、紧急救护和火警等处理程序 Log security incidents in accordance with hotel requirements 依照酒店要求记录安全日志和事故记录 Adhere to hotel cleaning and maintenance programs 遵守酒店清洁及维护计划 Ensure a high level of cleaning is maintained in your work area 确保你工作区域的高水平的清洁标准的维持   Demonstrate professional attitude and behavior at all times 随时表现出职业态度和行为 Analyze, evaluate and improve your personal performance on a continual basis 以不断提高的标准分析、衡量、改善你的个人表现 Attend department related meetings when required 若必要，出席部门相关会议 Adhere to duty roster, staff leaves and attendance record as requested by hotel policies and procedures. 遵守酒店政策程序所要求的排班安排，员工假期以及出勤记录 Comply with all Hotel and Corporate Guidelines 遵循所有的酒店及公司的制度 Carry out other tasks as directed by your supervisors 执行上级交代的其他任务

【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、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5年以上。 3、熟悉西式面包制作，有一定的创新意识 。

1.Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager. 执行其主管或经理所指示委派的所有任务。 2.Assists Pastry Chef, Western Executive Chef and Western Executive Sous Chef with kitchen operations as necessary. 协助饼房总厨, 行政总厨及行政副总厨维持厨房的运营。 3.Helps Pastry Chef to research and test new food products in conjunction with Company initiatives. 结合公司的原创性，协助饼房主厨研究并品尝新产品。 4.Performs all duties of kitchen colleagues as required. 根据要求履行厨房同事的责任。 5.Recognizes superior quality products, presentations and flavor. 注重确保食品的质量、摆盘及风味达到优良的水准。 6.Maintains food preparation handling and correct storage standards. 做好备菜及履行正确的贮藏标准。 7.Maintains purchasing, receiving and food storage standards. 坚持执行采购，收货及食品贮藏的标准。 8.Ensures compliance with all local, state and federal (Health Department) regulations. 确保遵守当地政府及国家（卫生部门）的规定。 9.Supports procedures for food & beverage portion and waste controls. 协助对食品及饮料份量及浪费的控制。 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的原则。 11.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.Effectively investigates reports and follows-up on colleagues accidents. 有效的调查，报告及跟进同事事故。 14.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。

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.专科学历以上，熟练的西饼蛋糕面包制作。 2.具有西饼房相关管理工作经验8年以上。 3.熟悉西式面包制作，有一定的创新意识 。

1.Culinary diploma from a recognized institution or higher.   专业烹饪学院厨师专业毕业  2.At least 8 years practical experience with 2 years in a junior kitchen management position.   至少8年的实际操作经验及2年的厨房管理经验  3.Fair and firm management abilities with high influencing skills   扎实的管理经验与技能  4.Financial awareness     财务知识  5.Understanding of operational, health and safety issues and hazards   丰富的安全卫生管理的经验  6.Planning and organizational skills   计划及组织能力  7.Creative and innovative   拥有改革创新的精神  8.trong knowledge of food and beverage      丰富的餐饮知识    9.Pro-active approach towards following local and international industry progress and activities   积极的对待本地及国际市场的餐饮业动向及推广活动  10.Hands-on approach to all operational aspects     掌管处理所有操作规范  11.Excellent communication skills     优秀的沟通能力  12.Initiative    拥有主动的工作态度  13.Self-motivated    拥有自我激励的工作态度  14.Demonstrates flexibility towards change     较强的适应能力 Same capacity or relevant experience in International five star hotel. 国际品牌五星级酒店同等职位或相关工作岗位经验

岗位职责 1.负责每天饼房的运作，确保维持饼房食品高品质； 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.确保月度库存盘点正确并做好成本控制； 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。

【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五年以上。 2、熟悉西式面包制作，有一定的创新意识 。

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、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3年以上。 3、熟悉西式面包制作，有一定的创新意识 。 注：月休四天

Position Summary职位概述 To Perform all Pastry Kitchen & Bakery related work and assist the in the Executive Chef 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。 1.         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推广活动。 2.         To control standards of food production and presentation throughout the hotel. 控制饼房食品生产和产品展示。 3.         To examine goods and quality of received goods. 监测收货的食品质量。 4.         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。 5.         He informs the Executive Chef immediately of bad products. 及时将变质食品检出并通知行政总厨。 6.         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。 7.         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。 8.         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。 9.         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。 10.     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。 11.     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。 12.     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。 13.     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。 14.     The Pastry Chef is responsible for the purchase of food. In cooperation with the Purchasing Manager, he makes sure we get the best quality for the best   price. 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。 15.     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。 16.     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。 17.     Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。 18.     Correct usage of all equipment, tools and machines. 正确操作所有的设备、器具和机器。 19.     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。 20.     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。 21.     Can be asked to work for off site events. 可以被要求进行外卖工作。 22.     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。 23.     Can be utilised during inventories. 可以被要求进行盘存工作。 24.     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。 25.     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。 26.     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。 27.     Willingness to learn and adapt to changes. 积极的学习和适当的改变。 28.     Having a open-minded approach to constructive feedback. 用虚心的态度去接受有建设性的意见。 29.     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. 始终对他的团队成员和主管保持专业和积极的态度，并按照为他和在他的监督下的团队成员制定的酒店规则和团队成员手册行事。确保部门的正常运作。 30.     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. 为他自己和分配给他的团队成员保持纪律和适当的工作。还要检查个人卫生，干净的制服，工作站的卫生和工作工具的卫生。意识到食物受污染的危险，需要正确检查和更换冰箱里的食物。向行政总厨汇报任何问题并采取适当的行动。 31.     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. 检查所属部门的所有设备，确保所有设备都处于良好的工作状态，必要时向厨师长汇报需要解决的故障和问题。为工程部准备必要的工单。 32.     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。 33.     Check the quality of food prepared by team member to the required standard and make necessary adjustments. 检查团队成员准备的食品的质量是否符合要求的标准，并做出必要的调整。 34.     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。 35.     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。 36.     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。 37.     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。 38.     Attends communication meetings and is responsible for ensuring all team member in his area receives this communication. 参加沟通会议，并负责确保他所在区域的所有团队成员都能收到沟通。 39.     Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction. 控制、监控并负责最佳食品成本，以获得最大的餐厅利润和最大的客人满意度。 40.     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。 41.     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。 42.     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。 43.   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。

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、熟悉西式糕点及面包制作，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、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8年以上。 3、熟悉西式面包制作，有一定的创新意识。

【岗位描述】 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、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3年以上。 3、熟悉西式面包制作，有一定的创新意识 。

计划和准备执行高质量的食品和摆台在指定的区域和餐厅。 严格按照菜谱、标准和摆盘标准。 在酒店运营之中保持FSAA各方面要求。 正确操作所有的设备、器具和机器。 必须关注持续性提高和改善培训手册和工作标准程序。 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。 能够接受外场工作任务。 能够接受在厨房以外的地点完成工作。 可接受盘点库存的工作。 所有团队成员都应知道关于住宿率,宴会,预测计划和收益。 及时的按要求准备菜单。 结合数码照片制作试菜新菜品。 协助厨师长合理调节厨房内部的岗位。 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率。 对于每位客人的要求要及时作出回应使客人满意。 积极的学习和不断的创新菜肴。 用虚心的态度去接受有建设性的意见。 根据需求合理的采购食材和严格监督食材的质量标准进行收货。 时刻保持以专业和积极的态度对待团队成员和上级，行为举止以酒店的规则和团队成员手册的依据，确保部门的良好运营。 协调、组织和参与和厨房有关的所有产品的制作，检查并依照零点菜单和每日菜单，季节特供菜单。时刻保持预先设置菜单的标准，份量和成本。 时刻保持自己和所管辖的团队成员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。向厨师长汇报所有的问题并采取适当的行动。 遵照厨师长要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何 工作方法。 紧密配合厨师长对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。 检查所有归属于该部门的设备，确保所有设备正常运转，如果需要向厨师长汇报所有问题。准备递送工程部门的维修单。 协助厨师长确保菜谱和成本的存在和更新。 监督食品的质量和数量是确保最大限度的节约原材料。 检查团队成员准备的食品质量按需求标准和做出必要的调整。 选择有良好表现和工作态度的团队成员作为部门标准。 管理培训和确保所有团队成员上岗之前具有该岗位合格的资质。 监控整个食品操作并确保食品按时和正确地操作。 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。 控制、监督，负责协助厨师长获得最佳的成本控制以及获得最佳收益和最佳客人满意度。 检查所有的时间表以确保所有团队成员的工作时间和用餐时间准确。 确保团队成员充分的理解并遵守团队成员手册内容。

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.检查部门员工仪容仪表及个人卫生。 3.注重质量，严格把控制作质量关。 4.拟定饼房成本及控制毛利率。 5.提出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.根据员工特点安排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3年以上。 2.熟悉西式面包，甜品的制作，有一定的创新意识 。

职位描述 1.监督和管理西饼房的运作达到酒店餐饮部的运作标准，保证餐前准备，成品制作和传递的正常运作。 2.检查和监督食品生产的每个过程，在适当的时候提供反馈信息。 3.保证为客人提供最高水平的服务，同时完成部门的商业目标。 4.及时分析当地的，国内的和国际的市场趋势，保证酒店的竞争力。 5.不断创新，最大化餐厅的营业额和利润。 6.熟悉紧急事件处理程序。 Job description: 1.Oversees the production management of all pastry and bakery goods for the hotel’s food and beverage operation, ensuring that the required mise-en-place and finished products are produced and delivered to the appropriate areas. 2.Tastes and monitors the pastry and baked products served throughout the operation, providing feedback where appropriate. 3.Ensures that the Pastry Department operates with the lowest possible cost structure while also delivering on the brand promise to the guest. 4.Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge. 5.Continuously explores ways to support outlets in creating products that help to maximise revenues and profits. 6.Familiar with all Fire and Emergency Procedure.

岗位职责 1、负责全权管理整个厨房（只出早餐和下午茶、茶歇）的运作； 2、完成饼房的出品； 3、负责员工培训、成本把控、出品质量把关等。 岗位要求 1、具有西饼房管理工作经验5年以上。 2、擅长西式面包、蛋糕、甜品的制作，有一定的创新意识。 3、具备一定的成本控制能力。

1、控制饼房出产的标准。 2、监测收货的食品质量。 3、控制厨师要按照配料卡标准及程序准备食品。 4、保证食品、机器不断更新并指导饼房员工如何正确使用。 5、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。

1、负责大堂吧、饼房档口日常管理及菜肴出品,协同上级处理日常事务。 2、有较强的经营思维能力及新菜研发。 3、精通厨务管理及标准菜谱的的制作。 4、在餐饮部总监和行政总厨的领导下，全面负责食品的制作，控制厨房出品。 5、协助餐饮部总监和行政总厨做好厨房成本费用管控。