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崗位職責(zé)/職位描述

§? Monitors service andBakery and Pastry standards in all Outlets and Banquets.

監(jiān)控餐飲產(chǎn)品及服務(wù)在所有廚房和宴會(huì)的質(zhì)量。

§? Checks incomingingredients, ensuring that all merchandise is in accordance with order sheetsand receiving records.

檢查收取的配料，確保所有貨品與訂購(gòu)單和收貨記錄一致。

§? Ensures correcthandling, basic maintenance of machinery and tools in the preparation kitchen.

確保機(jī)器及工具的正確操作方法和基本的保養(yǎng)。

§? Ensures orderlyhandling of all raw products and checks that quantities prepared are accordingto Recipes and plate specifications.

確保所有未加工產(chǎn)品的操作和準(zhǔn)備數(shù)量的檢查要與烹飪配方及圖版規(guī)范一致。

§? Prepares and supervisesdaily mise en place and assures that all sections are supplied with fresh andhigh quality products based on anticipated business levels.

準(zhǔn)備及監(jiān)督每天的餐前準(zhǔn)備，以及根據(jù)生意預(yù)期情況，確保所有部門提供新鮮且高質(zhì)量的產(chǎn)品。

§? Frequently verifiesthat only fresh products are used in Bakery and Pastry preparation.

頻繁地檢查新鮮產(chǎn)品在面包房和西點(diǎn)房的準(zhǔn)備。

§? Frequently tastesBakery and Pastry products in all Outlets and is demanding and critical instandards and quality.

頻繁地品嘗面包房和西點(diǎn)房在所有餐廳的產(chǎn)品，且嚴(yán)格苛求地達(dá)到標(biāo)準(zhǔn)質(zhì)量。

§? Encourages the Bakeryand Pastry Team to be creative and support the Food and Beverage Division’smarketing and upselling activities.

鼓勵(lì)面包房和西點(diǎn)房隊(duì)伍開(kāi)拓創(chuàng)新，以及支持餐飲服務(wù)部門的市場(chǎng)營(yíng)銷及促銷活動(dòng)。

§? Oversees displays andall Kitchen standards in the retail outlet.

檢查產(chǎn)品陳列展示及所有廚房產(chǎn)品在零售部門的標(biāo)準(zhǔn)。

§? Ensures servicesprovided by the Department are always available and are always carried out todefine Standard with the utmost efficiency, consistency and courtesy asdetailed in the Department Operations Manual.

確保服務(wù)總能提供并有效，持之以恒地體現(xiàn)標(biāo)準(zhǔn)及謙恭地在部門人員中體現(xiàn)細(xì)節(jié)。

§? Continuously seeksways to assist the Outlet management to maximise their revenues and profitsthrough Pastry and Bakery products.

通過(guò)餐飲西點(diǎn)及面包產(chǎn)品，不斷尋找與餐廳經(jīng)理增加最大收入和利潤(rùn)的方法。

§? Monitors and analysesthe activities and trends of competitive restaurants, bars and other hotel’sbanqueting departments.

監(jiān)控和分析競(jìng)爭(zhēng)對(duì)手中的餐廳，就把及其他酒店宴會(huì)的活動(dòng)。

§? Assists with thedevelopment and maintenance of a detailed Department Operations Manual thatreflects Policies & Procedures, work processes and standards of performancewithin the Division. Ensures annual review to accurately reflect any changes.

協(xié)助發(fā)展，維持及更新部門營(yíng)運(yùn)編制，反映出組織內(nèi)的政策與程序，工作流程及表現(xiàn)標(biāo)準(zhǔn)。確保編制的回顧以反映出準(zhǔn)確的變更。

§? Assists with thepreparation of the annual Food and Beverage Business Plan, ensuring DivisionalObjectives fully address business objectives of the Hotel and needs ofemployees.

協(xié)助準(zhǔn)備餐飲的年度計(jì)劃，確保部門目標(biāo)能完全與酒店目標(biāo)一致并滿足員工需要。

§? Assists with thepreparation and regular update of the Food & Beverage Departmental Budget,in close cooperation with the Executive Chef, ensuring targets are met andcosts are effectively controlled.

準(zhǔn)備及與行政總廚緊密合作，定期更新餐飲預(yù)算，確保達(dá)到預(yù)期目標(biāo)及有效控制成本。