崗位職責(zé) Key Responsibilities - To ensure the correct preparation and presentation of a consistent level for all pastry items prepared. 在準(zhǔn)備餅房出品時(shí)確保準(zhǔn)備流程正確且持續(xù)穩(wěn)定。 - To schedule all pastry employees, ensuring all report to work on time.? 合理安排餅房員工時(shí)間表，確保每位員工能準(zhǔn)時(shí)上班報(bào)到。 - To treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover.? 強(qiáng)化培訓(xùn)每個(gè)階層的員工，使他們具有明確的責(zé)任感，充滿士氣，減少人員轉(zhuǎn)換和流失。 - To communicate regularly with the Executive Chef to achieve an excellent rapport throughout the food production department and in developing new menu items. 在食品的生產(chǎn)過程中以及對(duì)菜單進(jìn)行討論的過程中，時(shí)常與餅房的廚師進(jìn)行交流，與他們建立良好的關(guān)系。 - To ensure that sanitation standards as set forth by Banyan Tree and the Local hygiene are in compliance as well the cleanliness and neatness of the kitchen. The ability to supervise the maintenance and cleanliness of all food preparation equipment including checking proper fridge and freezer temperatures. 確保廚房的環(huán)境衛(wèi)生，嚴(yán)格按照悅榕的標(biāo)準(zhǔn)以及本地衛(wèi)生標(biāo)準(zhǔn)去保持廚房的干凈與整潔。具備維護(hù)與監(jiān)管食品衛(wèi)生設(shè)備，器材的能力，并且檢查冰箱，冷凍柜是否運(yùn)作正常，時(shí)刻留意溫度。 - To ensure all equipment is in full working order, safe to operate and well maintained.? 確保所有設(shè)備在正確的工作流程下運(yùn)作，運(yùn)作安全并且得到練好維護(hù)。 - To develop and ensure a safe working environment for people to work.? 確保并且致力于發(fā)展一個(gè)安全的工作環(huán)境供員工們工作。 - To ensure a superior production of sweet items, pastries, cakes, ice cream, sorbet, fruit compotes, breads, chocolates, etc. for all outlets as well as banquets and amenities. 確保生產(chǎn)高質(zhì)量的甜點(diǎn)制品，包括甜點(diǎn)，餅干，蛋糕，冰激凌，雪芭，果盤，面包，巧克力等等，提供給每一個(gè)營(yíng)業(yè)點(diǎn)以及宴會(huì)。 - To respond properly in any hotel emergency or safety procedures.? 對(duì)任何酒店的緊急情況以及安全程序做出正確的回應(yīng)。 - To perform other tasks or projects assigned by hotel management and staff.? 積極配合酒店管理層和員工，完成他們提出的其他任務(wù)以及要求。 - To be able to coordinate the job requirements between all the kitchens, the Chefs, in cooperation with Stewarding, Service and Engineering departments.? 能夠合理地與其他廚房各部門，廚師進(jìn)行協(xié)調(diào)，配合管事部，前場(chǎng)服務(wù)以及工程部的工作。 - The ability to be connected with China and the international Pastry scene in order to constantly improve the Pastry and Bakery products, new techniques and trends.? 能夠時(shí)常與中國(guó)以及國(guó)際糕點(diǎn)業(yè)保持聯(lián)系，以便于提高糕點(diǎn)面包制作工藝，掌握新技術(shù)和發(fā)展方向。 崗位要求 1.中專學(xué)歷以上，熟練的專業(yè)英語交流能力。 2.具有西餅房相關(guān)管理工作經(jīng)驗(yàn)5年以上。 3.熟悉西式面包制作，有一定的創(chuàng)新意識(shí) 。 4.組織能力強(qiáng)，能適應(yīng)多任務(wù)工作環(huán)境。 5.良好的團(tuán)隊(duì)合作精神，多任務(wù)處理能力，良好的溝通和人際交往能力。