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崗位職責/職位描述

職級： 4級主管

Job Level: Level 4 Supervisor

匯報給: 餅房副廚師長

Report to: Pastry Sous Chef

職位描述 Job Description

1. 負責餅房日常出品制作，把控甜點、面包成品口味與擺盤標準
Take charge of daily pastry production, control taste and plating standards of desserts and breads
2. 管控原料庫存，按需申領物料，合理控制食材損耗與成本
Manage raw material inventory, requisition supplies as needed, reasonably control food waste and costs
3. 監督餅房衛生，落實 HACCP 食品安全規范，維護工具設備整潔完好
Supervise pastry kitchen hygiene, implement HACCP food safety standards, keep tools and equipment clean and intact
4. 協助餅房副廚師長開展新品研發，配合宴會、零點需求調整出品方案
Assist pastry sous chef in new product R&D, adjust production for banquet and a la carte service
5. 帶教餅房基層員工，規范操作流程，每日班前布置工作任務
Train junior pastry staff, standardize operating procedures and assign daily work during pre-shift briefings
6. 做好每日生產記錄，及時上報物料短缺、設備故障等各類問題
Complete daily production records, timely report material shortages, equipment failures and other issues

任職條件 Criteria：

1. 2 年以上高端酒店餅房實操經驗，精通西式甜點、面包制作
Over 2 years pastry experience in luxury hotels, proficient in western dessert and bread making

2. 熟悉食品安全規范，具備庫存管控、成本節約意識，能獨立完成崗位全套工作
Familiar with food safety regulations, aware of inventory and cost control, able to independently complete all station work

3. 具備基礎帶教能力，服從管理，吃苦耐勞
Basic training ability, obedient to management, hard-working