Execute
all assigned tasks as directed and delegated from Master Pastry Chef.
执行饼房总厨所指示委派的所有任务。
Assists
Master Pastry Chef, Executive Chef and 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。
Helps
the Master Pastry Chef to research and test new food products in conjunction
with Company initiatives.
协助饼房总厨研究并品尝新产品。
Performs
all duties of kitchen associates as required.
履行厨房员工的职责。
Recognizes
superior quality products, presentations and flavor.
注重食品的质量,呈现方式及风味。
Maintains
food preparation handling and correct storage standards.
做好备菜及履行正确的贮藏标准。
Maintains
purchasing, receiving and food storage standards.
维持采购,收货及食品贮藏标准。
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。
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。
Follows
proper handling and right temperature of all food products.
支持餐饮部的各项程序及对浪费的控制。
Knows
and implements Hygiene and Safety Standards
了解并执行项卫生及安全标准。
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。
Effectively
investigates reports and follows-up on associate accidents.
有效的调查,报告及跟进员工事故。
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。
Actively
involved in training the pastry associates on the fundamentals of pastry
techniques and excellent plate presentations.
积极参与员工制作的培训,注重制作糕点技巧及完美的呈现。
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。
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。
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。
Enforce
the Hilton food preparation and presentation guidelines to ensure consistent
quality culinary offerings to our guests.
执行希尔顿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。
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。
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。
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。