· Behaves and acts (as a manager) in an exemplary fashion, embodying the brand mindset.
作为经理，行为举止要符合酒店和品牌的标准。
· Identify training needs at the pastry Department, develops & implements training for the pastry Kitchen talent.
明确饼房部门培训需求，为饼房部门厨师制定培训计划和进行培训工作。
· Conducts on-the-job training sessions for Pastry Department personnel.
为饼房人员开展在职培训。
· Interviews, recommends and hires employees for the Pastry Department.
面试，推荐和雇佣饼房厨师。
· Makes suggestions for improvement.
提出改进建议。
· Helps subordinate develop their skills to the best of their ability and provides support for career development.
帮助下属提高他们的技术并为他们的职业发展提供支持。
· Is responsible for food hygiene, safety and quality in the hotel.
对酒店食品卫生、安全及食品质量负责。
· Respects the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc).
遵守酒店对《环保章程》的承诺。(节能、回收、垃圾分类等)。
Administration
行政
· Assign specific tasks among Pastry department talents.
分配具体任务给饼房厨师。
· Maintains standard recipes, plate specification & picture board in the appropriate kitchen area for the guidance of all pastry/ chocolate & bakery talent.
维护标准食谱，在适当的厨房区域，放置规格说明、图片展板，以便指导所有的西点房、巧克力和面包房厨师的出品。
· Controls the requisitions of all food supplies, operating supplies & equipment to the pastry/ Chocolate & bakery kitchen.
控制厨房内的食品、操作用品和设施设备的采购。
· Attends Daily kitchen briefing, weekly F&B meeting and the scheduled meetings for the position.
参加每日厨房例会，每周餐饮部会议和其他相关会议。
· Investigates & take immediate corrective actions for any complaints, reports on food poisoning, accidents or any other incidents.
对于食物中毒，事故或者其他事件的投诉抱怨，立即进行调查并及时采取纠正措施。
· Accomplishes market list orders in accordance with the quality & quantity standards for Pastry Department as a whole.
饼房作为一个整体，按照标准统一的数量和质量的标准，完成市场订单。
· Prepares and implement effective talent duty roster for this section & submits to Executive chef for approval.
准备和实施有效的部门排班表，并提交给行政总厨批准。
· Keeps an up-to-date standard recipe file for all food items to include:
保存最新的食谱，包含：
- Sale history
销售历史
- Sale mix
混合销售
- Actual cost
实际成本
- Potential costs
潜在成本
- Par stock
平均库存量
- Production time
生产周期
- Ingredients
原材料
· Communicate effectively with supervisor, guests, ensuring the service is given timely by talents.
与主管，客人有效地沟通，确保厨师提供服务的及时性。
· Information concerning operation related matters.
了解与操作相关问题的信息。
· Administers personnel action, leave requests, over time requests, disciplinary action and commendation.
管理厨师的行为，休假申请，加班申请，纪律处分和表彰。
· Responsible for the administration and operation of the pastry department as a whole.
负责将饼房作为一个整体进行管理和运营。
· Responsible for market awareness in terms of trends, new systems and practices in food operation and presentation.
关注市场趋势的变化，及时采用在食品出品操作和展示上。
· Responsible for supervising the pastry/chocolate & bakery talent, in the performance of their work.
负责监督西饼房/巧克力&面包房厨师的工作。
· Responsible for providing functional assistance to the Pastry Department talents during operation.
在操作过程中负责为厨师提供协助。
· Responsible for scheduling sufficient manpower to suit volume of business.
根据业务量，负责安排足够的人力。
· Responsible for maintaining high sanitation standard in the Pastry Kitchen Cold Storage Rooms in line with FSMS/HACCP and department standards.
负责维护厨房和冷库的高标准卫生要求，符合食品安全管理体系、HACCP标准和部门标准。
· Responsible for providing sufficient equipment, in good working order to operate the Pastry Department.
负责提供足够的设备，从而保证部门能够正常运转。
· Responsible for providing sufficient fresh food supplies and operating supplies to operate the Pastry Department.
负责在饼房运作时提供足够的新鲜原材料和操作所需用物品。
· Controls and analyses, on an on-going basis the following:
基于持续发展的基础上，控制和分以下项目：
- Quality levels of production & preparation
食品质量和展示
- Sanitation, hygiene & cleanliness.
环境卫生，个人卫生和清洁
· Responsible for the effective implementation of the Hotel's policies, procedures, rule and regulation.
负责有效地实施和监管酒店的政策、程序和制度。
· Continually updates & reviews all pastry/Chocolate & bakery products, purchase specifications, recipes, portions control charts & preparation methods to ensure the highest possible standard at all times.
不断更新和审查所有西点/巧克力和烘焙产品的出品，根据配方、食谱、成分控制图和出品进行采购，以确保达到最高的标准。
· Reviews slow moving stock and take action to rectify.
审查很少使用的库存并采取整理措施。
· Conceptualizes and create new and innovative desserts, cakes pastries, chocolates and bakery items for the outlets menu, display, special promotions and banquet functions.
为餐厅菜单，展示会，特殊促销活动和宴会活动，构想和创造新颖的甜点、蛋糕糕点、巧克力和烘焙食品。
· Supervises the preparation and production of all pastry/ bakery items prepared for all outlets including buffets, main restaurant and amenities while taking into consideration the following.
监督提供给所有餐厅的西点、烘焙等食品的准备和制作，包括自助餐、其他餐厅和活动，同时需要考虑如下：
- Local requirements
本地需求
- Market needs & condition
市场需要和条件
- Competition
竞争对手
- Trends
趋势
- Popularity of products
流行的食品
- Potential cost & cost factors
潜在成本和成本因素
- Availability of food products
食物出品的实用性
- Promotions
促销
· Inspects all perishable & other pastry items received according to the market list and store requisition with the assistance of his senior supervisors.
在他/她的主管的协助下，根据市场清单和储藏室领用单检查所有易腐食品和其他糕点物品。
· Conduct monthly food inventory of the pastry/ bakery Department with the Finance Representative.
每月和财务代表一起盘点饼房食品库存。
· Daily inspects food presentations on the buffet, A la carte orders, to continually review and upgrade the standard.
每日检查自助餐食品的摆台，零点菜单下单情况，不断审查和更新标准。
· Conducts sanitation inspections of the pastry/ bakery Department & other areas with Executive chef & Chief Steward.
和行政总厨及管事部经理对西点房、面包房和其他区域进行卫生检查。
· Conducts an objective performance evaluation for the Pastry Kitchen talent.
对厨房厨师进行客观的绩效评估。
· Coordinates with the Executive chef, outlet managers and F&B Manager on a daily basis for products required for special menus, promotions, VIP' amenities & any other specialty items.
与行政总厨、餐厅经理和餐饮部经理合作，为特殊菜单、促销活动、贵宾赠送品和任何其他活动做好每天的出品工作。
· Coordinates functions & activities with other department heads as necessary.
必须时与其他部门的负责人进行沟通协调。
· Coordinates with the Chief Steward to ensure the pastry/ bakery Department & kitchen equipment is maintained in a sanitary condition.
与管事部经理合作，确保维持厨房及其设备的卫生。
· Coordinates with Chief Engineer and Inform the Executive Chef regarding repair and maintenance requirements for all bakery and pastry equipment.
与总工程师合作并通知行政总厨关于所有厨房内的设施设备修理和维保需求。
Customer Service
宾客服务
· Develops excellent relationships with guests.
与顾客保持良好的关系。
· Adapts to any specific requests made by guests.
适应任何有特殊要求的客人。
· Is regularly available in the dining room.
定期巡查餐厅。
· Heeds any remarks made by guests.
注意食客对食品的评论。
Management and Leadership of the Kitchen Team
管理、领导厨房团队
· Evolves working methods in line with brand philosophy.
与品牌理念一致的工作方法。
· Passes on information to other departments and to his/her team; receives information, trickles it down etc.
传递与接收其他部门的相关信息。
· Ensures that the different teams under his/her responsibility work smoothly.
确保在其负责区域内的团队，能够保证正常工作，合作顺利。
· Develops team spirit and motivation by creating a good working atmosphere
创建一个良好的工作氛围，提高团队合作精神和团队积极性。
· Prepares the work schedules for the team (days off, holidays & replacements)
安排团队的工作排班表（包括正常轮休，假期和替换）。
· Organizes working meetings for the team.
组织部门工作会议。
· Helps prepare and implement the training plan for the department.
协助制定和实施部门的培训计划。
· Recruits team talent and occasional temps as necessary.
招聘团队需要的人员及临时工。
· Trains the subordinate according to need.
根据需求培训下属。
· Carries out annual performance appraisals for subordinate.
对下级施行年度绩效评估。
· Ensures compliance with labor legislation in the department
确保部门运作符合劳动法。
· Check that work is organized for maximum efficiency for the whole kitchen.
检查工作组织规划的合理性，以最大限度地提高整体效率。
· Before every work shift, leads a briefing meeting for all restaurant and kitchen associates.
在每个班次轮换前，组织对所有餐厅、厨房同事的工作前例会。
· Organizes the kitchen in line with activity forecasts.
合理调配人手，最大限度满足活动预期的要求。
Main Complexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensures the respect and due application of the rules of hygiene and security in the department, particularly HACCP standards
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
· Ensures that food items are stored in compliance with current food hygiene standards: pantry storage, fish, meat etc.
确保食品存储符合食品卫生标准:仓库、鱼、肉等。
· Checks that talents' uniforms are clean and in good condition
检查同事的制服是否干净及整洁。
· Ensures that safety instructions are respected for the use of kitchen equipment
确保所有厨师都按照安全指示操作厨房器具。
· Ensures that hygiene checks are carried out by an external laboratory in order to assess the results of his/her actions, and implements any corrective actions as necessary.
由外部食品检验机构进行的卫生检查，确保重视其评估结果, 并在必要时实施改进措施。
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