l Formulated various staff management and rules and regulations, and supervised their implementation.
制定員工各項(xiàng)管理和規(guī)章制度，并督促落實(shí)實(shí)施。
l Develop the work process of employees.
制定員工崗位工作流程。
l Prepare all kinds of food according to the requirements of each department.
根據(jù)各部門要求，準(zhǔn)備各項(xiàng)相關(guān)食品。
l Supervise employees' professional level and often train employees' professional and technical level.
督導(dǎo)員工專業(yè)水平并經(jīng)常培訓(xùn)員工專業(yè)技術(shù)水平。
l Complete all work tasks assigned by superiors.
完成上司下達(dá)的各項(xiàng)工作任務(wù)。
l Regularly train employees on their professional skills and provide information on the purchase and purchase of appliances.
經(jīng)常培訓(xùn)員工專業(yè)技術(shù)水平，提供選購(gòu)用具的情況。
l Check employee grooming.
檢查員工的儀容儀表。
l Communicate direct supervisor's instructions to subordinates in a timely manner.
將直屬上司的指示，及時(shí)地傳達(dá)給下屬員工。
l Provide food promotion advice.
提供食品推廣建議。
l Assisted the chef in formulating various management and rules and regulations, and supervised their implementation.
協(xié)助廚師長(zhǎng)制定各項(xiàng)管理和規(guī)章制度，并督促落實(shí)實(shí)施。
l The right of approval for bakery articles.
餅房用品的領(lǐng)用審批權(quán)。
l Supervise staff to produce high quality finished goods and maintain standards.
督導(dǎo)員工制作高質(zhì)量制成品及保持水準(zhǔn)。
l Be on time for work and check your work.
準(zhǔn)時(shí)上班、作好工作檢查。
l Check the goods provided by suppliers and ensure the quality.
驗(yàn)收供應(yīng)商提供貨品、確保質(zhì)量。
l Ensure production, quality and guide chef working procedures.
確保出品、質(zhì)量、指導(dǎo)廚師工作程序。
l Check the appearance and appearance of kitchen staff.
檢查廚房員工儀容、儀表。
l Check and follow up kitchen hygiene.
檢查跟進(jìn)廚房衛(wèi)生工作。
l Control food and raw material costs.
控制食品及原料成本。
l Create a dessert menu for the buffet.
制定自助餐甜品菜單。
l Arrange and supervise the staff to clean the kitchen.
安排和督促員工大掃除廚房衛(wèi)生。
l Check all kitchen allotments to ensure cost control.
檢查所有廚房的調(diào)撥單，確保控制成本。
l Participate in internal training of hotel and department.
參加酒店、部門內(nèi)部培訓(xùn)。
l Presided over the weekly meeting of the department and responded the guest's opinions to the superior.
主持部門每周例會(huì)，將客人意見向上級(jí)反應(yīng)。
l Hold a bakery training course.
召開餅房培訓(xùn)課程。
l Organize a health inspection.
組織衛(wèi)生大檢查。
l Organize monthly training and assessment of the department.
組織部門每月培訓(xùn)考核。
l Attend the monthly work summary meeting of the department and report the opinions to the superior.
參加部門每月工作總結(jié)會(huì)議將意見反應(yīng)給上級(jí)。
l How to effectively control the raw materials and costs of the bakery?
如何有效控制餅房原料、成本。
l Strictly control the quality and price of goods.
嚴(yán)格控制貨品質(zhì)量、價(jià)格。
l Make a plan to avoid waste.
有計(jì)劃進(jìn)行制作，避免浪費(fèi)。
l Pay attention to the recycling of various items.
注意對(duì)各種物品的循環(huán)再用。
AS THE STANDARD任職標(biāo)準(zhǔn)
l Basic requirements:
基本要求：
l 1. No limitation for men or women, age 28 or above, height of male is 1.65 meters or above, and height of female is 1.60 meters or above. Personality: Mature and steady
1、男女不限，年齡28歲以上，男身高1.65米以上，女1.60米以上。性格：成熟、穩(wěn)重
l 2. Good ideological and moral quality, psychological quality and physical fitness, able to handle the pressure of tedious work
2、良好的思想道德品質(zhì)、心理素質(zhì)和健康體能，能承受處理繁瑣事務(wù)的工作壓力
l 3. Consciously abide by the rules and regulations of Novotel Changsha Exhibition Hotel, and accept the edification of accor hotel management corporate culture.
3、自覺遵守長(zhǎng)沙會(huì)展諾富特酒店的規(guī)章制度，接受雅高酒店管理企業(yè)文化的熏陶。
l Education background: High school or above
教育背景: 高中以上學(xué)歷
l Training experience: relevant professional training.
培訓(xùn)經(jīng)歷: 受過相關(guān)專業(yè)培訓(xùn)。
l Experience: at least 2 years working experience in the same position in the same star hotel.
經(jīng) 驗(yàn): 具有2年以上同星級(jí)酒店同職位工作經(jīng)驗(yàn)。
l Skills: Have a systematic understanding and practical accumulation of modern hotel and kitchen bakery management mode. Familiar with kitchen work flow.
技能技巧: 對(duì)現(xiàn)代酒店、廚房餅房管理模式有系統(tǒng)的了解和實(shí)踐的積累。熟悉廚房工作流程。
