- 職位性質(zhì)：全職
- 工作地區(qū)：安徽省合肥市
- 招聘人數(shù)：1人
- 學(xué) 歷：中專(zhuān)
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語(yǔ)言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：不限
- 薪資待遇：4千-5千
- 職位有效期：2026-05-25至2026-08-23
職位：餅房主管Pastry Chef de Partie
崗位職責(zé)/職位描述
【崗位職責(zé)Key Responsibilities】
1. 日常運(yùn)營(yíng)管理 Daily Operation Management
全面負(fù)責(zé)餅房日常運(yùn)營(yíng)，包括早餐面包、下午茶甜品、宴會(huì)甜點(diǎn)、自助餐臺(tái)及零點(diǎn)訂單的制作與出品把控。監(jiān)督各班次工作銜接，確保運(yùn)營(yíng)順暢。
Oversee daily pastry operations including breakfast bakery, afternoon tea desserts, banquet sweets, buffet stations and à la carte orders. Supervise shift handovers to ensure seamless operations.
2. 出品質(zhì)量控制 Quality Control
嚴(yán)格執(zhí)行酒店甜品標(biāo)準(zhǔn)配方與擺盤(pán)規(guī)范，把控原材料質(zhì)量、成品口感及視覺(jué)呈現(xiàn)。定期檢查庫(kù)存原料新鮮度，確保所有出品符合酒店標(biāo)準(zhǔn)。
Enforce standard recipes and plating specifications, control ingredient quality, taste and visual presentation. Regularly check inventory freshness to ensure all products meet hotel standards.
3. 團(tuán)隊(duì)管理與培訓(xùn) Team Leadership & Training
負(fù)責(zé)餅房團(tuán)隊(duì)排班、工作分配及績(jī)效考核。制定培訓(xùn)計(jì)劃，提升團(tuán)隊(duì)專(zhuān)業(yè)技能，培養(yǎng)后備人才，營(yíng)造積極向上的工作氛圍。
Manage team scheduling, task allocation and performance reviews. Develop training programs to enhance technical skills, cultivate talent and foster a positive working environment.
4. 成本管控與庫(kù)存管理 Cost Control & Inventory
監(jiān)控餅房食品成本，控制原材料損耗，優(yōu)化生產(chǎn)流程。負(fù)責(zé)每日庫(kù)存盤(pán)點(diǎn)、訂貨申請(qǐng)及收貨驗(yàn)收，確保庫(kù)存合理周轉(zhuǎn)。
Monitor food costs, minimize waste and optimize production workflows. Conduct daily inventory checks, place orders and verify deliveries to ensure proper stock turnover.
5. 衛(wèi)生安全與合規(guī)Hygiene, Safety & Compliance
嚴(yán)格執(zhí)行食品安全法規(guī)及HACCP體系，確保餅房區(qū)域衛(wèi)生達(dá)標(biāo)。監(jiān)督設(shè)備維護(hù)保養(yǎng)，及時(shí)排除安全隱患，通過(guò)內(nèi)部及外部衛(wèi)生審核。
Strictly implement food safety regulations and HACCP standards. Ensure kitchen hygiene compliance, supervise equipment maintenance, eliminate safety hazards and pass internal/external hygiene audits.
6. 菜單研發(fā)與創(chuàng)新 Menu Development & Innovation
配合餅房廚師長(zhǎng)進(jìn)行季節(jié)性菜單更新、節(jié)日主題甜品設(shè)計(jì)及特色產(chǎn)品開(kāi)發(fā)。關(guān)注行業(yè)趨勢(shì)，引入新技法與創(chuàng)意元素。
Collaborate with Pastry Chef on seasonal menu updates, festive theme designs and signature product development. Monitor industry trends and introduce new techniques and creative elements.
7. 跨部門(mén)協(xié)作 Cross-department Collaboration
與餐廳、宴會(huì)、采購(gòu)、成本控制等部門(mén)保持高效溝通，協(xié)調(diào)特殊活動(dòng)需求，確保大型宴會(huì)及VIP接待的甜品供應(yīng)萬(wàn)無(wú)一失。
Maintain effective communication with restaurant, banquet, purchasing and cost control departments. Coordinate special event requirements to ensure flawless dessert service for large banquets and VIP receptions.
【任職要求 Requirements】
1.烹飪/酒店管理相關(guān)專(zhuān)業(yè)中專(zhuān)及以上學(xué)歷。
Technical secondary school diploma or above in Culinary Arts, Hospitality Management or related field.
2.2年以上星級(jí)酒店餅房工作經(jīng)驗(yàn)。Minimum 2 years of pastry kitchen experience in star-rated hotels.
3.精通法式甜品、巧克力工藝、糖藝、面包烘焙；具備成本核算能力。Proficient in French pastries, chocolate work, sugar art and bread baking; capable of cost calculation and control.
4.食品安全管理員證書(shū)優(yōu)先。Food Safety Administrator Certificate preferred.
5.能適應(yīng)倒班工作，具備抗壓能力及創(chuàng)新意識(shí)。Willing to work shifts, with strong stress resistance and innovative mindset.
