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工作職責

1. Responsible for the daily work of the Pastry kitchen, guarantee product quality in accordance with hotel standards;
負責餅房日常工作，保證出品質量符合酒店標準；
2. Organization and supervision of various food processing activities to achieve high efficiency and ensure the quality of all Pastry and bakery products.
組織和督導各種西餅房所有西點和面點加工達到高效率，保證食品質量；
3. Check that the Pastry and Bakery kitchen product processing method, the quality of finished product, and decoration of conform to the requirements Executive Pastry Chef and Director of Culinary Operations;
檢查西餅房和面包房出品的加工制作方法、成品質量及裝飾符合行政西餅房廚師長和廚房運營總監的要求；
4. Implements and follow HACCP system and implement correct Hygiene and Safety Standards especially in Hazardous and first risk area such as: Pastry, Bakery and Chocolate Room.
實施及遵照HACCP系統執行正確的衛生和安全標準，特備是以下區域：西點,面包和巧克力房
5. Make or assist to make some a-la-carte menus for some specific business staff and ensure the whole quality of employees;
制作或指導制作一些零點菜單，對一些員工進行具體業務指導，保證員工的整體素質；
6. Communicate frequently with the staff, ensuring consistent product;
經常與本部門的員工保持溝通，確保本部門產品保持一致；
7. Check the inventory and the usage of raw material, material shortage, to purchase in a timely manner;
檢查庫存及原料的使用情況，材料不足時，要及時采購；
8. Check the equipment, proper operation, prevent accidents;
檢查設備情況，保證正常運作，防止事故發生；
9. Check that the hot kitchen operations according to health and safety rules;
檢查熱廚操作間的衛生和員工的衛生；
10. Ensure that kitchen equipment and utensils are handled and used properly;
保證廚房設備和用具正確操作；
11. Ensure that hotel cost control policies and procedures are followed;
確保落實酒店的成本控制政策和程序；
12. Understand the method of making the hot kitchen dishes and be able to prepare them;
了解熱廚菜品的制作方法，并且能熟練的完成；
13. Strictly follow food safety regulations and requirements;
嚴格遵循食品安全規定和要求；
14. Other tasks as required.
完成上級交代的其他事務。

任職要求

1. Ability to handle personnel essential;
有能力進行人員管理；
2. Cost oriented;
懂得成本控制；
3. Good organization skills;
良好的組織能力；
4. Vocational School background or above;
中專或以上學歷；
5. 3 years experience in a hotel of international standards.
3 年星級酒店工作經驗。