1.Master the techniques of making pastries and bread, be responsible for making various pastries and ingredients, and understand the flavors of various pastries.
掌握點心及面包的制作技術，負責制作各種面點及配料，掌握各種點心的風味。
2.Be responsible for the collection of raw materials used internally on a daily basis and assist in formulating procurement plans.
負責內部日常所用原料的領用，協助制定采購計劃。
3.Strictly enforce food hygiene regulations, ensure quality control, maintain good hygiene in this area, and require tools to be clean and neatly arranged.
嚴格執行食品衛生法則，把好質量關，搞好本區域衛生，要求工具清潔，擺放整齊。
4.Master the cost accounting of food, assist the chef in formulating the pastries supplied by the pastry department, their prices and the calculation of gross profit margin.
掌握食品成本核算，協助廚師長制定點心部供應的面點及售價以及毛利率核算。
5.Pay attention to the reasonable allocation of various banquet technical forces, ensure the smooth operation of the production process, make rational use of the supply sources, regularly change the varieties and colors according to the seasons, constantly reform and update to meet the requirements of the guests.
注意安排各種宴會技術力量的合理分配，保證生產流程暢通，合理使用貨源，按季節定期更換花色品種，不斷改革更新，滿足客人要求。
6.Make rational use of raw materials and reduce costs so that the hotel can achieve the best benefits.
合理使用原材料，降低成本以便酒店獲得最佳效益。
