1.中西点都要会，西点为主，协助项目厨师长负责每天中西饼房的运作2.不断创新，精通西点，熟悉中点者优先录用3.负责监督所有饼房食品质量的准备、不断的检查食品的味道、温度外观。确保所有食品都按照标准达到每份的分量4. 制作并装饰各种满足客人期望的蛋糕、面点、甜品、法式小点心5.  遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度6.星级酒店5年以上工作经验，3年以上饼房管理经验

拥有5年及以上国际品牌酒店相关工作经验。At least 5 years relevant working experience in international brand hotel.

MAIN RESPONSIBILITIES主要职责Helps to direct, control and co-ordinate the activities of all chefs and kitchen attendants, engaged in preparing and cooking food, to ensure an efficient, profitable and smooth food serve at all times协助管理，控制和协调厨房内所有厨师和员工的各项活动。从事食品的准备和烹饪时，要始终保证有效，有利及流畅的食品供应Daily makes sure that there is no wastage in storeroom, refrigerators and freezers每日对库房，冰箱和冻库进行检查，确保没有浪费Checks the quality and quantity of food received from the markets and stores检查直购和库房提货的质量和数量Is always looking for cost saving and environment ideas不断寻求关于节省成本和环境保护的想法Assists in operating his outlet at an acceptable food and staff cost协助所在厨房运营合理的食品和员工成本Maximizes his productivity, in order to minimize payroll cost将员工生产力达到最大化，薪资成本最小化Assists the Executive Sous Chef to control cost by minimizing spoilage, utilizing food surpluses and portion control协助行政副厨师长进行成本控制，将食品腐败降至最小化，对食物的盈余加以利用以及对份数的控制Monitors all kitchen operating costs and takes corrective action when necessary to reduce expenses监控厨房内的运营成本，在有必要时采取纠正性的方式减少开支Keep grooming match with standard.据饭店及品牌标准保持个人仪容仪表。Conduct health regulation, safety policy.执行健康及安全法规、政策及程序。Settle danger situation and inform potential danger.采取行动排除危险情况，并及时通知危险隐患。Carry out all the process of safety emergency.执行酒店安全紧急情况政策及程序。Keep analysis, evaluate, improve self-behaviour.不断分析、评估、改进个人工作表现。Comply with code of conduct.遵守道德行为规范。Comply with Staff Handbook and related policies.遵守《员工手册》的相关规定。Complete the temporary job assigned by the reporting leader.完成上级安排的临时性工作。Entirely in charge of Pastry kitchen's operating work in circumstance of Executive Pastry Chef and Executive Pastry Sous Chef is absent在没有饼房行政总厨/副总厨的情况下，全面负责饼房的运营工作Ensures that all food is prepared and served according to the standard set by Executive Chef确保食品根据行政总厨所制定的标准进行准备和操作Produces and checks cooking and presentation of food负责对烹饪的生产和检查以及食品的摆盘工作Makes sure standard recipes are used, and food is presented according to pictorials要根据标准制程和图解制作和摆放食品Makes sure that all machines, equipment and utensils are clean and in working condition at all times. Checks all areas assigned to him in regards to sanitation and hygiene to prevent contamination of any kind要确保所有机器, 始终保持干净和良好的工作状态。要保证所负责区域的环境卫生，预防任何形式的感染Ensure the Kitchen complies with health and safety standards as to prevent accidents确保厨房始终处于健康安全的状态，预防事故的发生Maintains interdepartmental communication to avoid frictions of any kind维护与各部门之间的沟通避免摩擦的发生Cooperate and maintain the relationship with the relevant kitchen outlets配合并维护与相关厨房的关系Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.任何时候确保厨房制品的质量等级和外观都达到最高标准Creates new products开发新产品Ensures that all mise- en place is correctly prepared prior to commencing service.提供服务之前，确保所有食材准备都已就绪Ensures all food requests within the time parameters, set by the resort and always displays attributes of genuine hospitality.确保所有食品都在酒店所设置的时间参数内完成，并体现出真诚好客的品质Demonstrates excellent product knowledge of all food and special functions held at the resort.对所有食品和酒店内举办的特殊宴会活动展示出良好的产品知识Ensures expire dates are labelled on products that are required.确保带有有效期的标签必须置于产品上。Maintains highest levels of personal hygiene and grooming at all times, as per standard.根据标准，任何时候都要保持个人卫生及仪容仪表的最高标准Ensures that a safe, hygienically fit working environment is maintained at all times and reports any concerns or faults immediately.任何时候都要确保维护安全卫生的良好工作环境，有任何问题或故障都要及时上报Ensures that equipment is cleaned, when necessary or according to their schedules.确保机器在必要时或根据时间表对设备进行清洁Maintains and creates a working environment that reflects a sense of place.维护并创造一个可以反映出空间感的工作环境Attends the daily kitchen briefings.参加厨房每日例会Handles any guest’s complaint in a professional manner, as per Policy & Procedure.根据政策和程序，以专业的方式处理客人投诉Exhibits outstanding knowledge of the hotel体现杰出的酒店知识Knows and applies resort’s Policies & Procedures, including those for the emergency situations.知晓并运用酒店的政策和程序，包括处理紧急情况的部分Represents the Culinary team in an absolute correct manner when in public areas代表厨房部出现在公共场合时，要展示出绝对正确的方式和行为Maximizes his and the team member’s productivity moral and consistently maintain discipline following hotel guidelines and local legislation将自己和团队的道德生产力最大化，始终贯彻执行酒店的规章制度和当地的法律法规Motivates all staff to perform their duties by demonstrating professionalism, organisational skills and team spirit通过展示专业精神,组织能力和团队合作激励全体员工履行自己的职责Ensures all staff adhere to grooming and presentation standards确保所有员工达到仪容仪表的标准Reports all accidents, health and safety hazards to the Pastry Exec. Sous Chef or higher position staffs向饼房行政副总厨或更高级别员工及时汇报所有事故，健康及安全风险等问题Maintains all hotel records and forms as prescribed by local hotel management and policies正确填写酒店管理层及相关政策所制定的所有记录和表格Instigates maintenance requests if necessary, and check on completion必要时提出维修需求，并检查完成情况In summary, it is not the intention to list all the responsibilities pertaining to this position, but to highlight the most important aspects综上所述，对于此职位的所有相关职责并没有全部列出，但是所列明的部分为最重要的方面

Participate in the planning and costing of menus参与菜单的计划和成本核算工作。 Develop and write standard recipes制订并编写标准菜谱。 Develop new dishes and products开发新菜和新产品。 Ensure that outstanding culinary technical skills are maintained确保优秀的餐饮技巧得以保持。 Assist with organizing special events and special food promotions协助组织特别活动和特别食品促销活动。 Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。 Maintain a hygienic kitchen保持厨房的卫生。 Clean the kitchen and equipment清洁厨房和设备。 Maintain personal hygiene保持个人卫生。 Supervise and Training of assigned employees管理和培训属下员工。 Works with Executive Chef in manpower planning and management needs和行政总厨一起进行人力规划和管理需求。 Works with Executive Chef in the preparation and management of the Department’s budget和行政总厨一起编制和管理部门预算。 

工作内容：1、按所定菜谱精心加工、制作面点食品；2、注意个人卫生，操作前要洗手，工作服勤洗，保持清洁；3、认真钻研业务，不断提高西饼制作的技术水平；4、负责甜点，蛋糕，西饼的制作及下属员工的技术培训考核。职位要求：1、,身体健康，并有健康体检证明，男女不限；2、为人正直、品行端正，工作认真负责；3、能适应甜品制作的工作强度；有亲和力，擅长与人沟通；4、要有面包、蛋糕烘焙等现场制作的工作经验，能够独立完成甜面包、土司、常温蛋糕、饼干等产品制作；5、热爱本职工作，有较强的学习能力，有团队合作精神，为人踏实，积极肯干。

【岗位职责】1.完成包饼房食品制作理论、实操课程讲授；2.按学院标准要求完成教学任务；3.积极参与课程建设与课程改革；4.完成上级领导安排的其他工作任务。【任职条件】  1.本科及以上学历；  2.有国际五星级酒店包饼房厨师长及以上任职经历；  3.有相关教学经验者优先。

VOL GROUP餐饮集团：1、Mr&Mrs Bund法国餐厅2、Bar Rouge酒吧3、UltraViolet米其林三星餐厅4、The Cut Steak & Fries美式牛排馆（上海/北京）5、璞本 Pu Ben粤菜馆6、POLUX By Paul Pairet法式餐厅岗位描述1. 根据工作标准，准备和制作食品。 Adhere to the company rules and regulations at all times.2. 协助厨师主管维护厨房高效率的运行。 Assists the Chef de Partie in maintaining smooth and efficient operation of the section.3. 严格按照厨房的菜单指示准备食材和配料。 Prepares and cooks food according to standard procedures, Recipe Book, photographs and given instructions.4. 熟悉管理流程，如果厨房主管缺席能马上接收相应的工作。 Familiarizes himself with Section organization.5. 确保实习生和厨房助手都在按照标准的菜谱，准备食材和烹饪。 Might take in charge over the section in case of CDP on leave or absent from work.6. 根据指示并按照工作标准准备、加工和食物的装盘工作。 Cooks, prepares and bakes food for guests as per the standard recipes and ensure that Commis 1, 2, Kitchen Helper or Trainees are using them.7. 保持高标准的个人卫生及形象。 Maintains high standards of personal hygiene, grooming and presentation.8. 严格遵守卫生条规和操作手册 Follows the outlined standard and procedures precisely.9. 高标准的保持工作区域、存储区域、保鲜及冷冻冰箱的卫生、干净整洁。 Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, Fridge’s and freezers.10. 遵守所有的餐厅的安全保障指示 To comply with all restaurant and Safety and security guidelines11. 参加所有相应级别的培训。 Attends all scheduled training at his, her level.12. 坚持和保证遵守所有的政策程序，员工手册。 Adheres and ensures that all policies and procedures, and Staff handbook regulation.13. 随时准备一个工作笔记，有任何的烹饪技巧，新的菜单研发想法马上记录下来。 At all the times you should carries in your pocket a note book in order to write down any recipes or new cooking methods.14. 上菜前必须检查保证准确误 Check the mise en place before any service.15. 检查所有的冷库确保卫生和准确的储备方式。 Check that all the fridge are clean and proper stored.任职资格1、五年及以上酒店及社会餐饮同岗位工作经验2、吃苦耐劳，有团队精神3、足够的领导能力4、能适应高强度工作公司福利 BENIFITS：1. 公司提供工作餐/餐贴Company will provide free lunch2. 综合工时制，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪Working time of company is 40 hours per week. Company will provide Overtime pay, holiday overtime treble pay.3. 公司提供夜班津贴，高温费，献血补助Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.4. 定期组织员工活动/聚餐等Company will organize activities/dine together routinely.5. 公司发放节日福利Company will provide festival benefits.6. 员工均享有带薪年假，外地员工每年另享有返乡假Annual leave pay, Return false.7. 公司配备国际化专业培训团队，定期组织培训Company will provide professional training in free.8. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制Company will provide broad space for development.9. 推荐员工伯乐奖Company will provide Recommended award.10.试用期表现好的员工， 试用期结束后立即调薪Adjustement of Salary once probation period successfully passed.11.每半年做一次员工绩效评估，对于表现优秀的员工会给予加薪或职位晋升Half-annual staff's performance appraisal followed with promotion and/or salary adjustement accordingly.

VOL GROUP餐饮集团：1、Mr&Mrs Bund法国餐厅2、Bar Rouge酒吧3、UltraViolet米其林三星餐厅4、The Cut Steak & Fries美式牛排馆（上海/北京）5、璞本 Pu Ben粤菜馆6、POLUX By Paul Pairet法式餐厅岗位描述1. 根据工作标准，准备和制作食品。 Adhere to the company rules and regulations at all times.2. 协助厨师主管维护厨房高效率的运行。 Assists the Chef de Partie in maintaining smooth and efficient operation of the section.3. 严格按照厨房的菜单指示准备食材和配料。 Prepares and cooks food according to standard procedures, Recipe Book, photographs and given instructions.4. 熟悉管理流程，如果厨房主管缺席能马上接收相应的工作。 Familiarizes himself with Section organization.5. 确保实习生和厨房助手都在按照标准的菜谱，准备食材和烹饪。 Might take in charge over the section in case of CDP on leave or absent from work.6. 根据指示并按照工作标准准备、加工和食物的装盘工作。 Cooks, prepares and bakes food for guests as per the standard recipes and ensure that Commis 1, 2, Kitchen Helper or Trainees are using them.7. 保持高标准的个人卫生及形象。 Maintains high standards of personal hygiene, grooming and presentation.8. 严格遵守卫生条规和操作手册 Follows the outlined standard and procedures precisely.9. 高标准的保持工作区域、存储区域、保鲜及冷冻冰箱的卫生、干净整洁。 Always maintains high standards of food hygiene, cleanliness and tidiness in the kitchen, storage, Fridge’s and freezers.10. 遵守所有的餐厅的安全保障指示 To comply with all restaurant and Safety and security guidelines11. 参加所有相应级别的培训。 Attends all scheduled training at his, her level.12. 坚持和保证遵守所有的政策程序，员工手册。 Adheres and ensures that all policies and procedures, and Staff handbook regulation.13. 随时准备一个工作笔记，有任何的烹饪技巧，新的菜单研发想法马上记录下来。 At all the times you should carries in your pocket a note book in order to write down any recipes or new cooking methods.14. 上菜前必须检查保证准确误 Check the mise en place before any service.15. 检查所有的冷库确保卫生和准确的储备方式。 Check that all the fridge are clean and proper stored.任职资格1、三年及以上酒店及社会餐饮同岗位工作经验2、吃苦耐劳，有团队精神3、足够的领导能力4、能适应高强度工作公司福利 BENIFITS：1. 公司提供工作餐/餐贴Company will provide free lunch2. 综合工时制，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪Working time of company is 40 hours per week. Company will provide Overtime pay, holiday overtime treble pay.3. 公司提供夜班津贴，高温费，献血补助Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.4. 定期组织员工活动/聚餐等Company will organize activities/dine together routinely.5. 公司发放节日福利Company will provide festival benefits.6. 员工均享有带薪年假，外地员工每年另享有返乡假Annual leave pay, Return false.7. 公司配备国际化专业培训团队，定期组织培训Company will provide professional training in free.8. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制Company will provide broad space for development.9. 推荐员工伯乐奖Company will provide Recommended award.10.试用期表现好的员工， 试用期结束后立即调薪Adjustement of Salary once probation period successfully passed.11.每半年做一次员工绩效评估，对于表现优秀的员工会给予加薪或职位晋升Half-annual staff's performance appraisal followed with promotion and/or salary adjustement accordingly.