Setting high standards of food throughout thehotel and providing assistance and advice.
提供高標(biāo)準(zhǔn)的服務(wù)并給予協(xié)助和提出建議。
With regards to an efficient and profitablefunctioning of the PastryKitchen and Bakery operation.
保證高效率且有利潤(rùn)的餅房運(yùn)作。
Supervise the Pastry Kitchen and Bakeryoperation.
監(jiān)督面包房的運(yùn)作。
Pastry and Bakery Production. ???
西點(diǎn)食品知識(shí)
To assist Pastry Chef with the planning of dessertmenus and food promotions.
協(xié)助餅房廚師長(zhǎng)制定甜品菜單及食品節(jié)。
To control standards of food production andpresentation throughout the hotel.
控制面包房出產(chǎn)的標(biāo)準(zhǔn)。
To examine goods and quality of received goods.
監(jiān)測(cè)收貨的食品質(zhì)量。
He controls the Cooks to follow over standardrecipes and methods of preparation.
控制廚師要按照配料卡標(biāo)準(zhǔn)及程序準(zhǔn)備食品。
He informs the Pastry Chef immediately of badproducts.
及時(shí)將變質(zhì)食品拿出并通知餅房廚師長(zhǎng)。
Total knowledge & understanding Pastry Kitchen & Bakery of FoodPreparation Standard & Procedure.
了解并熟知所有面包房食品準(zhǔn)備的標(biāo)準(zhǔn)程序。Pastry Kitchen/ Bakery work Planning.
西點(diǎn)房工作計(jì)劃。
To assist Pastry Chef with the planning anddesign of new Pastry and Bakery kitchensand improvement schemes.
協(xié)助餅房廚師長(zhǎng)設(shè)計(jì)新的面包房計(jì)劃并提出改進(jìn)方案。
To discuss with the Pastry Chef on the choice ofPastry/Bakery Kitchenequipment.
同行政總廚共同討論如何精選面包房設(shè)備。
In absence of the Pastry Chef, he works closelywith the Management.
當(dāng)餅房廚師長(zhǎng)不在時(shí)，負(fù)責(zé)與管理層溝通。
Control. 控制
To work closely with the Pastry Chef on thedevelopment of food control procedures.
同餅房廚師長(zhǎng)共同研究如何發(fā)展面包房食品控制程序。
To assist with the costing and pricing of dessert menus and other food serviceshaving taken into consideration the profit margins lined out in the hotelbudgets.
協(xié)助成本制定甜品菜單價(jià)錢(qián)，其他食品服務(wù)也要考慮到酒店預(yù)算的盈利差額。
Together with the Pastry Chef investigatespastry food cost problem with a view to take whatever corrective action may benecessary.
同餅房廚師長(zhǎng)共同監(jiān)測(cè)面包房食品成本及時(shí)糾正其中出現(xiàn)的問(wèn)題。
In absence of the Pastry Chef He also liaiseswith Banquet Departmental and Outlet Manager on guest comments and follows upwith necessary action.
餅房廚師長(zhǎng)不在時(shí)也要同宴會(huì)廳及各餐廳經(jīng)理共同協(xié)助有關(guān)客人意見(jiàn)。
To examine constantly food supplies to ensurethat they conform to the quality standards stipulated by the company areadhered to.
持續(xù)檢查食品供應(yīng)的質(zhì)量確保食品質(zhì)量達(dá)到喜來(lái)登標(biāo)準(zhǔn)。
The Jr. Pastry Chef is responsible for thepurchase of food in absence of the Pastry Chef. In cooperation with thePurchasing Manager, he makes sure we get the best quality for the best price.
在餅房廚師長(zhǎng)不在時(shí)要負(fù)責(zé)面包房食品采購(gòu)，同采購(gòu)部經(jīng)理共同以最低的價(jià)錢(qián)買到最好的食品。
The Jr. PastryChef will take an active part in all facets of Training Activities in the FoodPreparation Department.
面包房廚師長(zhǎng)要在食品準(zhǔn)備的培訓(xùn)中起到重要作用。
On the job training.
餅房上崗培訓(xùn)。
Training on Pastry /Bakery New menu Items.
面包房新菜單種類的培訓(xùn)。
Conducting Classroom Style Training in all pastry Food Preparation relatedsubjects.
對(duì)于相關(guān)面包房食品知識(shí)作課堂式培訓(xùn)。
Assist Chief Steward with Sanitation and HealthTraining.
協(xié)助管事部經(jīng)理作好衛(wèi)生及健康的培訓(xùn)。
To assist with the development andimplementation of a training program for Pastry Kitchen staff.
協(xié)助制作完整的面包房員工發(fā)展計(jì)劃。
Staffing. 員工
To work closely with the Pastry Chef, on therecruitment, training anddevelopment of Pastry / Bakery KitchenStaff.
同餅房廚師長(zhǎng)共同協(xié)商有關(guān)面包房新入職員工的培訓(xùn)及發(fā)展計(jì)劃。
Hygiene. 衛(wèi)生
Responsible for hygiene standards with theSteward Coordinators, in Pastry Kitchen, store room, refrigerators and wordareas.
同管事部協(xié)調(diào)員按照衛(wèi)生標(biāo)準(zhǔn)共同管理好面包房、庫(kù)房、冰箱和工作區(qū)域的衛(wèi)生。
Responsible for the personal hygiene of the pastry kitchen staff.
監(jiān)督所有面包房員工的個(gè)人衛(wèi)生。
General.總體
Together with the Pastry Chef he schedulesworking hour of pastry kitchenstaff, taking into consideration volume of expected business but being carefulat all time to conserve labor cost. He authorizes overtime if warranted byunexpected business or dismisses them earlier if business it low.
同餅房廚師長(zhǎng)一起編排面包房員工工作時(shí)間，同時(shí)也要考慮到節(jié)約成本，他有權(quán)根據(jù)工作需要安排面包房員工調(diào)休。
He assigns in detail, specific duties to allassociates under his supervision and instructs them in their work.
明確、細(xì)致的分配所有面包房員工的工作并監(jiān)督其工作效率。
He works very closely with the StewardCoordinator whose duty is to keep pastry area clean and orderly. He insistsupon meticulous cleanliness and orderliness.
要緊密的同管事部協(xié)調(diào)員溝通使面包房區(qū)域干凈、有次序并持續(xù)保持。
He ensures personal cleanliness and properdiscipline of all associates under his supervision.
確保個(gè)人衛(wèi)生并對(duì)于面包房員工過(guò)失作以相應(yīng)處罰。
The Jr. Pastry Chef works closely with thePastry Chef in determining quality and quantity of food materials to bepurchased and prepared. He keeps a close watch over all materials used with aview of eliminating waste and spoilage.
在采購(gòu)及準(zhǔn)備食品時(shí)同餅房廚師長(zhǎng)共同研究食品的數(shù)量及質(zhì)量。確保所有的食品沒(méi)有浪費(fèi)和報(bào)損。
He is responsible for the quality of all foodprepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal.
負(fù)責(zé)所有面包房食品質(zhì)量。要不斷的檢查食品的味道、溫度外觀視覺(jué)。
He makes sure that all dishes are uniform andthat established portion sizes are adhered to.
保證所有菜肴外觀裝飾必須一致，確定每例標(biāo)準(zhǔn)大小。
He assures that soiled or damaged utensils arenot put into use, watching for cracked and chipped china and glassware andtrains his staff to follow this rule.
確保不使用臟污破損餐具，檢查瓷器及玻璃器皿是否有裂紋并指面包房員工按此規(guī)定去做。
He is very careful to prevent the use of spoiledor contaminated products in any phase of food preparation and preventsassociates who are ill or suffering from an infection from taking part in thepreparation or handling of food.
注意防治食品準(zhǔn)備過(guò)程中使用變質(zhì)原料，防治生病或有傳染病的員工參與或接觸食品準(zhǔn)備。
Interactwith department and positive manner to foster good rapport Promote team spiritand ensure effective two—way communication Deal.
以專業(yè)的，積極的方式與各部門(mén)和飯店員工建立起親密關(guān)系以促進(jìn)團(tuán)隊(duì)精神和有效的雙向交流。
Effectivelywith guests and workplace colleagues from a variety cultures.
與不同文化背景的客人和同事有效溝通。?????
???
Workeffectively in a team.
在團(tuán)隊(duì)內(nèi)有效工作。
Control of the breakage
控制好餐具器皿的破損。
Control and testing food and product inventory,ensure that there is enough for food supply
控制及檢測(cè)食物的盤(pán)存,保證有足夠量的食品供應(yīng)。
Assist the chef detection and improve theoperation procedure and the actual operation of the standard and mode
協(xié)助總廚檢測(cè)及改良廚房的運(yùn)作程序和實(shí)際操作的規(guī)范和模式。
Implement fill out daily hygiene form, arrangedthe daily hygiene clean
認(rèn)真執(zhí)行每天填寫(xiě)衛(wèi)生表格,安排好日常的衛(wèi)生清潔。
