Setting high standards of food throughout thehotel and providing assistance and advice.
提供高标准的服务并给予协助和提出建议。
With regards to an efficient and profitablefunctioning of the PastryKitchen and Bakery operation.
保证高效率且有利润的饼房运作。
Supervise the Pastry Kitchen and Bakeryoperation.
監督面包房的运作。
Pastry and Bakery Production.
西点食品知识
To assist Pastry Chef with the planning of dessertmenus and food promotions.
协助饼房厨师长制定甜品菜单及食品节。
To control standards of food production andpresentation throughout the hotel.
控制面包房出产的标准。
To examine goods and quality of received goods.
监测收货的食品质量。
He controls the Cooks to follow over standardrecipes 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 Pastry Chef immediately of badproducts.
及时将变质食品拿出并通知饼房厨师长。
Total knowledge & understanding Pastry Kitchen & Bakery of FoodPreparation Standard & Procedure.
了解并熟知所有面包房食品准备的标准程序。Pastry Kitchen/ Bakery work Planning.
西点房工作计划。
To assist Pastry Chef with the planning anddesign of new Pastry and Bakery kitchensand improvement schemes.
协助饼房厨师长设计新的面包房计划并提出改进方案。
To discuss with the Pastry Chef on the choice ofPastry/Bakery Kitchenequipment.
同行政总厨共同讨论如何精选面包房设备。
In absence of the Pastry Chef, he works closelywith the Management.
当饼房厨师长不在时，负责与管理层沟通。
Control. 控制
To work closely with the Pastry Chef on thedevelopment of food control procedures.
同饼房厨师长共同研究如何发展面包房食品控制程序。
To assist with the costing and pricing of dessert menus and other food serviceshaving taken into consideration the profit margins lined out in the hotelbudgets.
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 Pastry Chef investigatespastry food cost problem with a view to take whatever corrective action may benecessary.
同饼房厨师长共同监测面包房食品成本及时纠正其中出现的问题。
In absence of the Pastry Chef He also liaiseswith Banquet Departmental and Outlet Manager on guest comments and follows upwith necessary action.
饼房厨师长不在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 ensurethat they conform to the quality standards stipulated by the company areadhered to.
持续检查食品供应的质量确保食品质量达到喜来登标准。
The Jr. Pastry Chef is responsible for thepurchase of food in absence of the Pastry Chef. In cooperation with thePurchasing Manager, he makes sure we get the best quality for the best price.
在饼房厨师长不在时要负责面包房食品采购，同采购部经理共同以最低的价钱买到最好的食品。
The Jr. PastryChef will take an active part in all facets of Training Activities in the FoodPreparation Department.
面包房厨师长要在食品准备的培训中起到重要作用。
On the job training.
饼房上岗培训。
Training on Pastry /Bakery New menu Items.
面包房新菜单种类的培训。
Conducting Classroom Style Training in all pastry Food Preparation relatedsubjects.
对于相关面包房食品知识作课堂式培训。
Assist Chief Steward with Sanitation and HealthTraining.
协助管事部经理作好卫生及健康的培训。
To assist with the development andimplementation of a training program for Pastry Kitchen staff.
协助制作完整的面包房员工发展计划。
Staffing. 员工
To work closely with the Pastry Chef, on therecruitment, training anddevelopment of Pastry / Bakery KitchenStaff.
同饼房厨师长共同协商有关面包房新入职员工的培训及发展计划。
Hygiene. 卫生
Responsible for hygiene standards with theSteward Coordinators, in Pastry Kitchen, store room, refrigerators and wordareas.
同管事部协调员按照卫生标准共同管理好面包房、库房、冰箱和工作区域的卫生。
Responsible for the personal hygiene of the pastry kitchen staff.
监督所有面包房员工的个人卫生。
General.总体
Together with the Pastry Chef he schedulesworking hour of pastry kitchenstaff, taking into consideration volume of expected business but being carefulat all time to conserve labor cost. He authorizes overtime if warranted byunexpected business or dismisses them earlier if business it low.
同饼房厨师长一起编排面包房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排面包房员工调休。
He assigns in detail, specific duties to allassociates under his supervision and instructs them in their work.
明确、细致的分配所有面包房员工的工作并监督其工作效率。
He works very closely with the StewardCoordinator whose duty is to keep pastry area clean and orderly. He insistsupon meticulous cleanliness and orderliness.
要紧密的同管事部协调员沟通使面包房区域干净、有次序并持续保持。
He ensures personal cleanliness and properdiscipline of all associates under his supervision.
确保个人卫生并对于面包房员工过失作以相应处罚。
The Jr. Pastry Chef works closely with thePastry Chef in determining quality and quantity of food materials to bepurchased and prepared. He keeps a close watch over all materials used with aview of eliminating waste and spoilage.
在采购及准备食品时同饼房厨师长共同研究食品的数量及质量。确保所有的食品没有浪费和报损。
He is responsible for the quality of all foodprepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal.
负责所有面包房食品质量。要不断的检查食品的味道、温度外观视觉。
He makes sure that all dishes are uniform andthat established portion sizes are adhered to.
保证所有菜肴外观装饰必须一致，确定每例标准大小。
He assures that soiled or damaged utensils arenot put into use, watching for cracked and chipped china and glassware andtrains his staff to follow this rule.
确保不使用脏污破损餐具，检查瓷器及玻璃器皿是否有裂纹并指面包房员工按此规定去做。
He is very careful to prevent the use of spoiledor contaminated products in any phase of food preparation and preventsassociates who are ill or suffering from an infection from taking part in thepreparation or handling of food.
注意防治食品准备过程中使用变质原料，防治生病或有传染病的员工参与或接触食品准备。
Interactwith department and positive manner to foster good rapport Promote team spiritand ensure effective two—way communication Deal.
以专业的，积极的方式与各部门和饭店员工建立起亲密关系以促进团队精神和有效的双向交流。
Effectivelywith guests and workplace colleagues from a variety cultures.
与不同文化背景的客人和同事有效沟通。
Workeffectively in a team.
在团队内有效工作。
Control of the breakage
控制好餐具器皿的破损。
Control and testing food and product inventory,ensure that there is enough for food supply
控制及检测食物的盘存,保证有足够量的食品供应。
Assist the chef detection and improve theoperation procedure and the actual operation of the standard and mode
协助总厨检测及改良厨房的运作程序和实际操作的规范和模式。
Implement fill out daily hygiene form, arrangedthe daily hygiene clean
认真执行每天填写卫生表格,安排好日常的卫生清洁。
