1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監督餅房生產運營，確保執行所有關于餐飲的政策，標準及程序。 2. Assists Pastry Sous Chef and Executive Sous Chef with kitchen operations as necessary. 協助餅房廚師長及行政副總廚維持廚房的運營。 3. Performs all duties of kitchen associates as required. 履行廚房員工的責任。 4. Recognizes superior quality products, presentations and flavor. 注重食品的質量，呈現方式及風味。 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準。 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準。 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當地政府（衛生部門）的規定。 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項程序及對浪費的控制。 9. Calculates accurate theoretical and weighted food costs. 準確計算食品的理論成本。 10. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度。 11. Knows and implements Marriott's 46 Points of Hygiene and Safety Standards. 了解并執行萬豪46項衛生及安全標準。 12. Operates and maintains all department equipment and reports malfunctions. 操作及維護所有部門的設備，并匯報設備故障。 13. Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering. 確保所有的經理，員工遵循工作安全規則，所有的危險都要報告給預防損失部門及工程部。 14. Conduct a preventative maintenance inspection on a monthly basis. 每月進行預防性維修檢查。 15. To be responsible for asset management of all outlet property and facilities. 負責所有部門的財產和設備的管理。 16. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度。 17. Knows and implements Marriott's 46 Points of Hygiene and Safety Standards. 了解并執行萬豪46項衛生及安全標準。 18. Operates and maintains all department equipment and reports malfunctions. 操作及維護所有部門的設備，并匯報設備故障。 19. Effectively investigates, reports and follows-up on associate accidents. 有效的調查，報告及跟進員工事故。 20. Ensure all managers and associates follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering. 確保所有的經理，員工遵循工作安全規則，所有的危險都要報告給預防損失部門及工程部。 21. Conduct a preventative maintenance inspection on a monthly basis. 每月進行預防性維修檢查。 22. To be responsible for asset management of all outlet property and facilities. 負責所有部門的財產和設備的管理。 23. Understands and maintains all standard recipes on ChefTec. 了解并維護ChefTec上所有標準食譜。 24. Purchases appropriate supplies and manage inventories according to budget. 按預算購買適當的供貨及管理存貨。 25. Orders associate uniforms according to budget and ensures uniforms are properly inventoried and maintained. 按預算訂購員工制服，并確保制服妥善保存。 26. Visit hotel competitors each month involving supervisors as well. 每月和主管一起訪問競爭者酒店。 27. Actively involved in training the pastry associates on the fundamentals of pastry 按照餅房的基本原則積極參與培訓餅房員工。 28. Techniques and excellent plate presentations. 技巧及完美的呈現方式。 29. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. 按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味。 30. Train all associates and prepare JSA for each one signed by individuals. 培訓所有員工，并在工作安全分析上簽字。 31. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. 培訓員工安全程序，監督其遵循預防損失政策的能力，以防止以外的發生，控制成本。 32. To develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with HRD. 每季度和人事部一起執行并履行經理，主管及員工的培訓計劃。 33. To implement and follow a departmental daily “15 Minute” training program. 執行并遵循每日部門15分鐘培訓計劃。 34. Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. 按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味。 35. Periodically plan outside Associates activity to promote teamwork. 定期制定員工活動計劃以促進團隊合作。 36. Interacts with guests/customers, community, Company representatives, vendors and local education systems as needed. 配合客人/客戶，團體，公司代表，銷售商及當地教育體制的需要。 37. Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. 執行萬豪食物制備及呈現方式的指南,以確保提供給客人品質如一的美食。 38. Trains, coaches, and counsels associates in order to reach a satisfactory level of productivity. 培訓，指導并建議員工以達到一個另人滿意的生產水平。 39. Responds to guest inquires or concerns within 24 hours in what is deemed the appropriate manner. 對客人的疑問24小時內做出回應，以確定認為適當的方式。 40. Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”. 確保酒店為客人提供“簡單但是廚師精心制作的食物”。 41. Maintain F&B concepts and Mission standards concerning preparation & presentation. 保持餐飲的概念及使命，關于備菜和呈送。 42. Carry a monthly self-inspection and make sure the Culinary department is compliant with the Brand Standard Guidelines. 實行每月自我檢查，確保廚房符合品牌標準。 43. Practice “open door” policy at all times. 任何時候都實行“開放”政策。 44. Promote positive inter-departmental relations through candid communication and cooperation. 通過坦誠的溝通合作，積極推動跨部門的合作。