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崗位職責/職位描述

【崗位職責】
1. 負責每日餅房各檔口的出品巡查，及時發現并解決影響出品效率和品質的問題。
Be responsible for the daily inspection of the production at each stall of the bakery, and promptly identify and solve problems that affect the production efficiency and quality.
2. 制定生產計劃，根據餐廳或酒店的經營需求、市場趨勢以及歷史銷售數據，制定合理的餅房生產計劃，確保各類糕點、面包等產品的供應充足，滿足顧客需求。產品研發與創新，關注行業動態和市場需求，定期研發新的糕點、面包品種和口味，不斷豐富菜單選擇，提升產品的市場競爭力。
Formulate a production plan. Based on the business needs of the restaurant or hotel, market trends and historical sales data, develop a reasonable production plan for the bakery to ensure an adequate supply of various pastries, bread and other products and meet customer demands. Product research and development and innovation, keeping an eye on industry trends and market demands, regularly developing new varieties and flavors of pastries and bread, constantly enriching menu options, and enhancing the market competitiveness of products.
3. 嚴格執行酒店和食品衛生相關的高標準衛生規范，確保餅房工作區域、設備及食材的衛生安全，定期進行衛生檢查和清潔消毒工作。加強團隊成員的安全操作培訓，制定并監督執行安全操作規程，定期檢查設備設施的安全性，防止安全事故發生。制定完善的衛生應急預案，如食物中毒、食材污染等，確保在突發衛生事件時能夠迅速、有效地采取應對措施。
Strictly implement the high-standard hygiene norms related to hotel and food hygiene, ensure the hygiene and safety of the pastry room's working area, equipment and ingredients, and conduct regular hygiene inspections and cleaning and disinfection work. Strengthen the safety operation training for team members, formulate and supervise the implementation of safety operation procedures, regularly inspect the safety of equipment and facilities, and prevent the occurrence of safety accidents. Formulate a complete health emergency response plan, such as for food poisoning and food contamination, to ensure that prompt and effective response measures can be taken in the event of a sudden health incident.
4. 質量控制，嚴格把控餅房產品的質量，從原材料的采購、驗收，到生產過程中的每一個環節，都要確保符合食品安全標準和酒店的質量要求。對成品進行感官、口味等方面的檢查，確保出品的一致性和高品質。建立出品三重質檢機制，從食材驗收、制作過程到成品擺盤全程把控品質，符合奢華標準。及時了解原材料的市場價格和供應情況，確保原材料的穩定供應。關注行業動態和競爭對手的情況，為酒店的經營決策提供參考。
Quality control strictly controls the quality of the products in the pastry room. From the procurement and acceptance of raw materials to every link in the production process, it is necessary to ensure that they meet the food safety standards and the quality requirements of the hotel. Conduct sensory and taste inspections on the finished products to ensure consistency and high quality of the output. Establish a triple quality inspection mechanism for products to control the quality throughout the process from ingredient acceptance, production process to finished product presentation, meeting the standards of luxury. Keep abreast of the market prices and supply conditions of raw materials in a timely manner to ensure a stable supply of raw materials. Pay attention to industry trends and the situation of competitors to provide references for the hotel's business decisions.
5. 成本控制，合理控制原材料成本、人工成本和能源消耗等。優化生產流程，減少浪費，提高原材料的利用率，在保證產品質量的前提下，降低生產成本。核算每款產品成本，在保證奢華品質的前提下，將食材損耗率控制在合理范圍以內。
Cost control: Reasonably control the costs of raw materials, labor, and energy consumption, etc. Optimize the production process, reduce waste, increase the utilization rate of raw materials, and lower production costs while ensuring product quality. Accurately calculate the cost of each product, and keep the rate of food loss within a reasonable range while ensuring luxurious quality.
6. 每季度結合國際甜品趨勢（如可持續食材、地域文化融合），研發3-5款標志性爆款產品。依據酒店定位與目標客群喜好，每季度推出奢華且創新的糕點、面包及甜品菜單，融入當季特色食材與流行口味趨勢，確保菜品獨特性與吸引力。持續研究高端烘焙市場動態與新興食材，每月至少研發 1 - 2 款新的奢華甜品或糕點，并負責在酒店內推廣，提升酒店餐飲的知名度與美譽度。設計季節性高端下午茶套系，融入酒店主題元素（如建筑風格、文化IP），打造打卡場景。
Every quarter, in line with international dessert trends (such as sustainable ingredients and regional cultural integration), 3 to 5 signature best-selling products are developed. Based on the hotel's positioning and the preferences of its target customer group, a luxurious and innovative menu of pastries, breads and desserts is launched every quarter, incorporating seasonal specialty ingredients and popular flavor trends to ensure the uniqueness and appeal of the dishes. Continuously research the dynamics of the high-end baking market and emerging ingredients, develop at least 1-2 new luxury desserts or pastries every month, and be responsible for promoting them within the hotel to enhance the popularity and reputation of the hotel's catering. Design a seasonal high-end afternoon tea set, integrating hotel theme elements (such as architectural style and cultural IP) to create a check-in scene.
7. 建立科學的食材庫存管理系統，定期盤點庫存，確保食材充足供應的同時，避免積壓浪費，保障食材的新鮮度和品質。根據酒店入住率、宴會訂單動態調整生產計劃，保障定制訂單食材預留，避免浪費。
Establish a scientific food ingredient inventory management system, conduct regular inventory checks to ensure an adequate supply of ingredients while avoiding overstocking and waste, and guarantee the freshness and quality of the ingredients. The production plan is dynamically adjusted based on the hotel occupancy rate and banquet orders to ensure the reservation of ingredients for customized orders and avoid waste.
8. 培訓和管理餅房的廚師和工作人員，打造一支專業、高效、團結的團隊。為員工提供職業發展機會和培訓，提升員工的專業技能和綜合素質。根據員工的技能和特長，合理分配工作任務，明確工作責任和工作標準。監督員工的工作進度和工作質量，及時給予指導和反饋。
Train and manage the chefs and staff of the bakery, and build a professional, efficient and united team. Provide career development opportunities and training for employees to enhance their professional skills and overall quality. Based on the skills and specialties of employees, tasks should be reasonably allocated, and work responsibilities and standards should be clearly defined. Supervise the work progress and quality of employees, and provide timely guidance and feedback.
9. 定期組織團隊內部的專業培訓，包括新菜品制作、高端食材運用、國際前沿烘焙技術等，提升團隊整體專業水平。
Regularly organize professional training sessions within the team, including the preparation of new dishes, the application of high-end ingredients, and international cutting-edge baking techniques, to enhance the overall professional level of the team.
10. 嚴格執行并維護公司的食品安全與衛生標準（如FSMS體系），確保廚房環境符合所有法律法規及酒店審計要求。
Strictly implement and uphold the company's food safety and hygiene standards (e.g., FSMS), ensuring the kitchen environment complies with all legal regulations and corporate audit requirements.
11. 制定并執行嚴格的衛生管理制度，確保餅房的工作環境、設備、工具和原材料的衛生安全。定期組織員工進行衛生培訓，提高員工的衛生意識。
Formulate and implement strict hygiene management systems to ensure the hygiene and safety of the working environment, equipment, tools and raw materials in the bakery. Regularly organize hygiene training for employees to enhance their hygiene awareness.
12. 加強餅房的安全管理，包括設備安全、消防安全和人員安全等。定期檢查設備的運行狀況，及時排除安全隱患。對員工進行安全教育和培訓，提高員工的安全意識和應急處理能力。
Strengthen the safety management of the bakery, including equipment safety, fire safety and personnel safety, etc. Regularly inspect the operation status of the equipment and promptly eliminate potential safety hazards. Conduct safety education and training for employees to enhance their safety awareness and emergency response capabilities.
13. 與酒店的廚房、餐廳、采購、市場營銷等部門保持緊密溝通與協作，共同策劃和執行酒店的餐飲活動和推廣計劃。與餐廳的其他部門，如廚房、餐廳服務部、采購部等保持密切的溝通和協作，確保餐飲服務的順利進行。及時了解顧客的反饋和需求，不斷改進餅房的工作。
Maintain close communication and collaboration with the hotel's kitchen, restaurant, purchasing, marketing and other departments to jointly plan and implement the hotel's catering activities and promotion plans. Maintain close communication and collaboration with other departments of the restaurant, such as the kitchen, restaurant service department, purchasing department, etc., to ensure the smooth operation of catering services. Keep abreast of customers' feedback and demands in a timely manner and constantly improve the work of the bakery.
14. 定期向廚藝副總監匯報工作進展、面臨挑戰及解決方案。
Regularly report work progress, challenges faced and solutions to the Assistant Director of Culinary.

【崗位要求】
1. 相關專業的大專學歷或相關技能職業證書。
A college degree in a relevant major or a relevant vocational skill certificate.
2. 至少3-5年酒店相關崗位工作經驗。
At least 3-5 years of relevant work experience in hotels.
3. 代表酒店，品牌和公司與顧客，員工和第三方交往的能力。
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
4. 具有解決問題，推理，號召，組織和培訓能力。
Problem solving, reasoning, motivating, organizational and training abilities.??