Primary Responsibilities主要职责
Professional Techniques /Production
专业技能/产品
· Prepares and cooks food according to standard procedures, recipe cards, photographsand given instructions.
根据标准工作流程、备料单、照片及上级指示准备食物。
· Assists Pastry Chef in training Commis, and participates in productdevelopment and quality control.
协助饼房厨师长培训西点厨师，参与西点出品和质量的管控。
· Ensure the operation of the Pastry Kitchen. Prepare and cooks food inall areas of the Pastry Kitchen as and when directed.
保证西饼房工作运作的顺利进行。在指导下进行所有食品的准备工作。
· Organizesand supervises the work carried out by commis chefs and apprentices in the areaunder his/her responsibility. 管理和监督所属范围内的厨师及厨工的工作。
· Helps subordinate develop their skills to the best of their abilityand provides support for career development.
帮助下属提高他们的技能并为他们的职业发展提供支持。
· Participate in the control of food quality/taste/presentation.
参与食品质量、口感、装裱等的管控工作。
Administration
行政
· Organizesand supervises food preparations in line with the occupancy consumptionforecasts.
根据酒店入住率预测数据，组织、监督食品的出品准备工作。
· Preparesdishes and/or supervises preparation.
准备菜肴或督促菜肴的准备。
· Has aninnovative and creative approach to producing and decorating dishes.
对于菜品的出品和装饰，具有创意以不断的创新。
· Keepscooking instructions up-to-date.
不断更新烹饪指南。
· Ensuresthat all information is duly passed on to the applicable departments.
确保相关信息准确地传递到相关部门。
· Responsiblefor providing functional assistance to the PastryDepartment talents during operation.
在操作过程中负责为厨师提供协助。
· Responsiblefor scheduling sufficient manpower to suit volume of business.
根据业务量，负责安排足够的人力。
· Responsiblefor maintaining high sanitation standard in the Pastry Kitchen Cold StorageRooms in line with FSMS/HACCP and department standards.
负责维护厨房和冷藏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。
· Assistant in providing sufficientequipment, in good working order to operate the Pastry Department.
协助提供足够的设备，从而保证厨房能够正常运转。
CustomerService
宾客服务
· Developsexcellent relationships with guests.
与顾客保持良好的关系。
· Adapts toany specific requests made by guests.
适应任何有特殊要求的客人。
· Isregularly available in the dining room.
定期巡查餐厅。
· Heeds anyremarks made by guests.
注意食客对食品的评论。
Management andLeadership of the Kitchen Team
管理、领导厨房团队
· Assist Pastry Chef in thedaily operation and to help maintain a high standard offood presentation and food quality.
协助饼房厨师长对于厨房的日常管理工作，同时协助保证高标准的出品展示和产品质量。
· Preparesfood for guests and associates efficiently and economically.
高效、经济地为客人和同事准备食物。
· Keep cleanliness and tidiness of all areas of the Pastry Kitchen,including storeroom, cold storage room, and dry storage room.
保证厨房所有区域的清洁和整洁，包括库房、冷库和干货仓库。
· Support thePastry Chef in theoverall smooth operation of the Pastry Kitchen to ensure prompt service delivery at all times.
支持饼房厨师长对于整体饼房正常运行的管理，从而确保高效服务的时刻提供。
· Participatesin making food requisitions.
根据要求参与食品制作服务。
· Trainscommis chefs, apprentices and interns to a high standard. 培训厨师，厨工及实习生，以提高其工作标准。
· Works inall areas of food preparation as and when directed.
在指导下，进行所有食品的准备工作。
· Ensuressafe and correct use of pastry the equipment, tools and machinery.
确保安全、准确的使用厨房的设备、工具和机器。
· Assists Pastry Chef inplanning and organizing the pastry section assigned to.
协助饼房厨师长，对于所负责范围内的工作进行计划和管理工作。
· Be surethat the standards of uniform grooming and hygiene are maintained.
确保制服干净、整洁。
· Takes partin all scheduled training at his/her level.
参加所有相应级别的培训。
· Buffetsdecoration items and show pieces.
完成自助餐的装饰和摆台。
· Orderspastry food from storeroom.
从仓库领取饼房物资。
· Controlsthe quality of the ingredients purchased and received
控制食品的采购和收货质量。
· Responsiblefor the pastry hygiene, sanitation, tidiness of the working and storage areas.
确保工作区域和存储区域的卫生、防疫和整洁。
· Developspastry recipe cards and products.
研发新品和配方。
· Participatein pastry menu design.
参与菜单的设计。
· Assist in receiving and storage of pastrygoods.
协助接收和储存饼房物资。
· Contactwith different department and workplace colleagues in a professional andpositive manner to foster good rapport work effectively in a team.
以专业和积极地态度，与不同部门的同事进行沟通，从而建立良好的团队合作关系。
MainComplexity/Critical Issues In The Job主要复杂/关键工作事项
· Ensuresthat the workplace remains clean and the safety of consumable goods by alwaysrespecting HACCP regulations.
始终遵守HACCP的要求，确保工作场所保持清洁和食品安全。
· Ensuresthat uniform are clean and in good condition.
确保制服的干净整洁。
· Ensuresthat 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。
· Ensuresthat hygiene checks are carried out by an external laboratory in order toassess the results of his/her actions, and implements any corrective actions asnecessary.
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。
