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崗位職責(zé)/職位描述

Primary Responsibilities主要職責(zé)
1. Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions.
根據(jù)標(biāo)準(zhǔn)工作流程、備料單、照片及上級(jí)指示準(zhǔn)備食物。
2. Assists Pastry Chef in training Commis, and participates in product development and quality control.
協(xié)助餅房廚師長(zhǎng)培訓(xùn)西點(diǎn)廚師，參與西點(diǎn)出品和質(zhì)量的管控。
3. Ensure the operation of the Pastry Kitchen. Prepare and cooks food in all areas of the Pastry Kitchen as and when directed.
保證西餅房工作運(yùn)作的順利進(jìn)行。在指導(dǎo)下進(jìn)行所有食品的準(zhǔn)備工作。
4. Organizes and supervises the work carried out by commis chefs and apprentices in the area under his/her responsibility. 管理和監(jiān)督所屬范圍內(nèi)的廚師及廚工的工作。
5. Prepares dishes and/or supervises preparation.
準(zhǔn)備菜肴或督促菜肴的準(zhǔn)備。
6. Has an innovative and creative approach to producing and decorating dishes.
對(duì)于菜品的出品和裝飾，具有創(chuàng)意以不斷的創(chuàng)新。
7. Ensures that all information is duly passed on to the applicable departments.
確保相關(guān)信息準(zhǔn)確地傳遞到相關(guān)部門(mén)。
8. Responsible for providing functional assistance to the Pastry Department talents during operation.
在操作過(guò)程中負(fù)責(zé)為廚師提供協(xié)助。
9. Responsible for maintaining high sanitation standard in the Pastry Kitchen Cold Storage Rooms in line with FSMS/HACCP and department standards.
負(fù)責(zé)維護(hù)廚房和冷藏庫(kù)的高標(biāo)準(zhǔn)衛(wèi)生要求，符合食品安全管理體系、HACCP標(biāo)準(zhǔn)和部門(mén)標(biāo)準(zhǔn)。
10. Assist Pastry Chef in the daily operation and to help maintain a high standard of food presentation and food quality.
協(xié)助餅房廚師長(zhǎng)對(duì)于廚房的日常管理工作，同時(shí)協(xié)助保證高標(biāo)準(zhǔn)的出品展示和產(chǎn)品質(zhì)量。
11. Trains commis chefs, apprentices and interns to a high standard. 培訓(xùn)廚師，廚工及實(shí)習(xí)生，以提高其工作標(biāo)準(zhǔn)。

Knowledge and Experience知識(shí)和經(jīng)驗(yàn)
1. High school, formal studies in Pastry/Baking
高中學(xué)歷，或正規(guī)糕點(diǎn)烘焙學(xué)校學(xué)習(xí)
2. Acknowledged managerial skills
具有相關(guān)管理技能
3. Perfect knowledge of HACCP guidelines
了解，熟悉HACCP知識(shí)
4. Computer literate in the Windows environment
熟悉電腦操作知識(shí)
5. Languages: fluent in the national language, knowledge of English recommended.
語(yǔ)言要求：熟練中文及懂英語(yǔ)更佳
6. Communication skills for all levels of talent/guests, confident, clear English
具備一定的溝通技巧、有英語(yǔ)基礎(chǔ)
7. Interpersonal skills to deal with guests and talent issues
具備處理客人與人才關(guān)系問(wèn)題的技巧
8. Confidently able to resolve problems and make decisions
具備一定的決策能力、解決問(wèn)題的能力
9. Adaptable to use computer skill
具備電腦操作技能