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Job Summary 工作簡述 He/she will lead, manage and organize all requirements for Pastry andBakery kitchen to the highest standards and in accordance to the standardoperating procedures as implemented by the Vice President Culinary. He/she willensure proper hygiene and sanitation in the work place under his jurisdiction,adequate stocks of working materials, inter–department coordination andtraining. He/she will carry the full responsibility of the operating equipmentincluding its inventory levels. He/she is directly accountable for the smoothoperation of all Pastry and Bakery kitchen. He/she will develop realisticaction plans aimed to introduce and/or improve service, procedures and workingmethods. He/she will communicate with the guests and share feedbacks with thechefs and the management. The feedbacks then will ensure high levels of foodand service quality and guest satisfactions are maintained at all times. He/shehas to maintain an excellent reputation in the eyes of the public, owners,management, guest and staff. He/she will abide with the instructions and lawsissued by the Chinese authorities and company’s set standards whichever ishigher in connection to food handling, hygiene and food storage.? 根據廚房標準操作流程來領導、管理并組織餅房及包房的工作達到最高標準。管理廚房員工嚴格遵守廚房食品安全衛生程序，確保布菲臺上食物充足，務必做到能同部門內部高效溝通并參與培訓。對廚房的設施設備負有全部責任，包括對其的盤點。對餅房及包房整體運作直接負責。確保時刻控制食品成本，通過指導、監督和激勵本廚房員工來將服務質量提升至最高水平。與客人交流并向當班廚房負責人及管理層反饋客人意見，該反饋意見會不斷提高食品及服務質量和顧客滿意度。必須在公眾眼中、業主、酒店管理層、顧客及員工中享有較高聲譽。關于食品操作、衛生及儲存等問題必須遵守中國法律法規、食品衛生安全要求及酒店相關規定。

如果你具備以下條件......來挑戰吧！ 期待卓而不凡的你，加入我們，同洲，共無際。 1、具有奢華品牌酒店相同或相似崗位工作經驗。 2、高度的敬業精神、待客熱情、勇于創新，與時俱進。 3、具備帶領團隊精益求精，提供給客人非凡時刻的驚喜和體驗，以及優秀的團隊培訓、帶動及管? ? ? ? 理能力 4、國籍不限

【崗位職責】 1、協助行政總廚，維護管轄廚房的營運手冊，部門營運手冊應當反映出酒店政策和程序以及工作過程和標準。確保每年進行回顧，反映出改變。 2、協助行政總廚，確保部門目標充分體現酒店目標并滿足員工需要。 3、協助行政總廚，有效控制成本。 4、控制、監測并領導整個餅房的運作。 5、協助行政總廚，確保收益表和生產說明的準確維護。 6、協助行政總廚，制定菜單、分析配方、確定選材、進行人員分配、計算管理費用的成本及菜式定價。 【崗位要求】 1、十年以上工作經驗，至少2年以上餅房廚師長工作經驗及專業能力，具有大型國際高端酒店籌備經驗為佳。 2、最好擁有食品制作領域的經歷或專業學歷。 3、必須具有良好的實踐經驗、經營和管理能力以及創新天分。

【任職條件】 斯蒂勒餅房副廚師長 【任職條件】 1、至少五年以上高星級餐廳或酒店餅房管理工作經驗； 2、熟悉西式糕點烘焙制作和擺盤，有創新意識。 【工作職責】 1、嚴格按照酒店的規章制度和斯蒂勒餐廳的工作程序。 2、負責斯蒂勒餐廳的餅房工作；

1.制訂餅房生產計劃，全面負責餅房的餐食準備與烹制。 2.嚴格執行國家頒布的衛生法，搞好廚房食品衛生，保持廚具整潔，確?？腿孙嬍嘲踩?。 3.擬定點心成本及控制毛利率。 5.下達備餐任務、數量、規格。 6.進行烹飪監督，對各崗位技術性指導，對糕點質量和數量進行把關。

Ensures that culinary activities and standards are aligned with the respective corporate guidelines and Hotel F&B concept.? Establishes and adheres to hotel specifications and standards which are used to ensure that standards are introduced, implemented and consistently maintained.? Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary.? Ensures that all culinary employees provide exceptional guest service at all times.? Ensures that all culinary employees also provide excellent service to internal customers as appropriate.? Spends time observing employees to guests / employee to employees’ interactions.? Ensuring these are always appropriate and coach employees when necessary.? Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.? Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.? Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.?? Ensures the lowest possible cost structures while always delivering exceptional products? Assists in proactively managing costs based on key performance indicators.? Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.? Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.? Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.? Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the hotel’s own operations remain competitive and cutting edge.? Continuously explores ways to support outlets in creating products that help to maximise revenues and profits.? Assist in Marketing and Public Relations opportunities to increase awareness and business levels? Oversees the production management of all culinary goods for the hotel’s food and beverage operation, ensuring that the required mis-en-place and finished products are produced and delivered to the appropriate areas.? Monitors all operations, especially during peak business periods, working with the respective Head of Department to make adjustments where necessary.? Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.

【崗位職責】 1、負責每天餅房的運作； 2、承擔餅房的工作職責； 3、協助西餐行政總廚完成所有與餅房相關的工作； 4、控制、監測并領導整個餅房的運作； 5、負責餅房員工崗上培訓。 【崗位要求】 1、大專學歷，熟練的專業英語交流能力。 2、具有西餅房相關管理工作經驗3年以上。 3、熟悉西式面包制作，有一定的創新意識。

Mandarin Oriental Pudong, Shanghai is looking for a?Pastry Sous Chef?to join our Food & Beverage Culinary team. Are you a master of craft??Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.? Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world’s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences. Mandarin Oriental Pudong, Shanghai is a five-star luxury hotel which located on the banks of the Huangpu River. In the heart of Pudong’s financial district, we offer the perfect combination of style, comfort, and world-class service. We pride ourselves on our innovative restaurants, serene spa and contemporary design. ? About the job Based at the Mandarin Oriental Pudong, Shanghai within the Food & Beverage Culinary Department. The?Pastry Sous Chef?reports to Executive Pastry Chef. As Pastry Sous Chef, you will be?responsible?for the following duties: Responsible for assisting the Executive Pastry Chefwith the administration and smooth running of the Kitchen. Primarilyresponsible for organizing work and follow up / tracing pending projects. As Pastry Sous Chef, we?expect?from you: Globally-recognized culinary qualification. Outgoing, friendly,?Disciplined,?Mature,?Friendly,?Excellent organiser,?Dedicated,?Good?team leader,?Open-Minded,?Analytical Minimum highschool, tourism school or culinary school certification Minimum of 5-7 years cooking experience in restaurant and/or 4-5 starhotel kitchen (or relevant work experience) Minimum of 2 years in supervision experience Ableto physical work GoodEnglish skills Able to work flexible schedule Positive creative Self-motivated and team player Ability in fast pace environment Able to lead a team of young chefs Our commitment to you Learning & Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously. MOstay. When you work as hard as our colleagues do, it’s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones. Heath & Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally (after working for 6 months, you can enjoy supplementary commercial medical insurance). Competitive salary and benefits package, providing superior four-person sharing dormitory with independent bathroom, independent washing machine and refrigerator, free high-speed Wi Fi, free gym and shuttle bus. Delicious work buffet meals & various team building activities. Support the internal talent transfer plan of the group worldwide. We’re Fans. Are you? 上海浦東文華東方酒店正在尋找餅房副廚師長加入我們的餐飲廚房團隊。 您是精雕細琢的大師嗎？您想在一個共同榮耀的團隊中茁壯成長，在盡心盡責的同時彰顯誠信與尊重嗎？您擁有成長思維嗎？我們邀請您成為非凡卓越的粉絲。 文華東方作為一家屢獲殊榮的酒店集團，也是一些全球知名目的地的最豪華酒店、度假村和住宅的運營者，同時擁有豐富的開發渠道。集團因打造一些全球最受歡迎的酒店、提供受亞洲傳統啟發的傳奇服務，同時代表最前沿的奢華體驗，而受到越來越多的認可。 上海浦東文華東方酒店是一家坐落在黃浦江畔的豪華酒店。酒店位于浦東金融區中心，將時尚風范、舒適和服務完美集于一身。我們對酒店的創意餐廳、寧靜的水療中心和現代設計倍感自豪。 關于工作 工作地點位于上海浦東文華東方酒店，在 餐飲廚房部，餅房副廚師長向餅房行政總廚匯報。 作為餅房副廚師長，您將負責以下職責： ?負責協助餅房行政總廚處理相關行政事務， 確保廚房有條不紊地運轉。 主要負責工作的安排、跟進未完成的項目。 作為餅房副廚師長，我們對您的期望： 持有高中、旅游或烹飪學校證書以上 5-7年4、5星級酒店或餐廳廚房工作經驗（或相關工作經驗） 2年以上管理經驗 能勝任本職工作 英語溝通能力 能夠適應不同班次 積極創新 具備良好的自制力及團隊合作精神 能夠適應快節奏的工作環境 能夠領導一個年輕的廚師團隊 我們對您的承諾 學習與發展。您的成功就是我們的成功。我們為您職業生涯的各個階段制定獨特的學習和發展計劃，讓您不斷成長。 MOstay （同事住宿福利）。當您像我們的同事一樣工作非常努力，那么必要的休息是很重要的。作為 #MOfamily（文華東方大家庭）的一員，無論您身在何處，都可以入住我們的酒店。 MOstay 計劃為您和您的親人提供免費住宿和優惠房價。 健康與同事福利。找到正確的工作與生活平衡很重要，您的健康對我們來說意義重大。我們為全球所有同事提供各種健康福利和健康計劃（工作6個月后可享有補充商業醫療保險）。 有競爭力的薪酬和福利待遇，提供優越的四人間宿舍，擁有獨立衛浴，獨立洗衣機和冰箱，免費高速Wi-Fi，免費健身房和上下班班車。 豐富多樣兼顧各地口味的美味自助工作餐及精彩紛呈的文娛活動。 支持集團全球范圍內的人才內部調轉計劃。 我們是粉絲。您呢？

崗位職責： 1. 嚴格執行酒店食品安全政策，監督和管理廚房衛生以確?？腿耸秤冒踩?2. 根據運營需求，全面負責餅房的制作計劃、制作與出品。 3. 制作具有創新性的西點，并定期更新菜單。 4. 負責和監督員工考勤，并對烹飪過程進行監督，同時提供技術和服務技巧的指導。 5. 有效控制成本，以增加效益。 崗位要求： 1.具有餅房相關管理工作經驗5年以上。 2. 熟悉西式面包、糕點等制作，具有創新理念和敏銳的市場洞察力。 3. 具有良好的領導力、團隊管理技能和組織協調能力。 *本崗位需提供英文簡歷

SCOPE范圍 Is incharge of the day to day operation in his/her respective outlet 負責相關領域的每日日常運營工作 OVERALLOBJECTIVES 總體目標 The job of Pastry/Bakery kitchen SousChef is executedsatisfactorily when: Should be in abidance with the expectations defined in the job responsibilities 應遵守工作職責中所明確的職位預期 Individual productivity, work efficiency 個人生產能力，工作效率 Training of staff and their performance 員工培訓及其工作表現 Attendance and Punctuality 出勤并且準時 Man days of training attended 工作日參加培訓 Employee Satisfaction Index measured on monthly basis 按月估測員工滿意度指數 ?Achievement of food cost for the kitchen 完成廚房的食品成本目標 Setup and achieve Kempinski DNA commitments 制定并完成凱賓斯基DNA承諾 Specialist in related job field 相關工作領域的佼佼者 Is directly responsible for the efficient performance of the following: 對以下經營業績負直接責任 RESPONSIBILITIES主要職責 Financial: 財務工作: ·???? Helps to direct, control andco-ordinate the activities of all chefs and kitchen attendants, engaged inpreparing and cooking food, to ensure an efficient, profitable and smooth foodserve at all times 協助管理，控制和協調廚房內所有廚師和員工的各項活動。從事食品的準備和烹飪時，要始終保證有效，有利及流暢的食品供應 ·???? Daily makes sure that there is nowastage in storeroom, refrigerators and freezers 每日對庫房，冰箱和凍庫進行檢查，確保沒有浪費 ·???? Checks the quality and quantity offood received from the markets and stores 檢查直購和庫房提貨的質量和數量 ·???? Is always looking for cost savingand environment ideas 不斷尋求關于節省成本和環境保護的想法 ·???? Assists in operating his outlet atan acceptable food and staff cost 協助所在廚房運營合理的食品和員工成本 ·???? Maximizes his productivity, in orderto minimize payroll cost 將員工生產力達到最大化，薪資成本最小化 ·???? Assists the Executive Sous Chef tocontrol cost by minimizing spoilage, utilizing food surpluses and portioncontrol 協助行政副廚師長進行成本控制，將食品腐敗降至最小化，對食物的盈余加以利用以及對份數的控制 ·????? Monitors all kitchen operating costsand takes corrective action when necessary to reduce expenses 監控廚房內的運營成本，在有必要時采取糾正性的方式減少開支 ·????? Keepgrooming match with standard. ???? 據飯店及品牌標準保持個人儀容儀表。 ·????? Conducthealth regulation, safety policy. ???? 執行健康及安全法規、政策及程序。 ·?????Settle danger situation and inform potentialdanger. ???? 采取行動排除危險情況，并及時通知危險隱患。 ·????? Carry out all the process of safetyemergency. ???? 執行酒店安全緊急情況政策及程序。 ·?????Keepanalysis, evaluate, improve self-behaviour. ???? 不斷分析、評估、改進個人工作表現。 ·?????Complywith code of conduct. ???? 遵守道德行為規范。 ·?????Complywith Staff Handbook and related policies. ???? 遵守《員工手冊》的相關規定。 ·?????Completethe temporary job assigned by the reporting leader. ???? 完成上級安排的臨時性工作。 Operational: 運營工作: ·???? Entirelyin charge of Pastry kitchen's operating work in circumstance of ExecutivePastry Chef and Executive Pastry Sous Chef is absent 在沒有餅房行政總廚/副總廚的情況下，全面負責餅房的運營工作 ·???? Ensures that all food is preparedand served according to the standard set by Executive Chef 確保食品根據行政總廚所制定的標準進行準備和操作 ·???? Produces and checks cooking andpresentation of food 負責對烹飪的生產和檢查以及食品的擺盤工作 ·???? Makes sure standard recipes areused, and food is presented according to pictorials 要根據標準制程和圖解制作和擺放食品 ·???? Makes sure that all machines, equipmentand utensils are clean and in working condition at all times. Checks all areasassigned to him in regards to sanitation and hygiene to prevent contaminationof any kind 要確保所有機器,始終保持干凈和良好的工作狀態。要保證所負責區域的環境衛生，預防任何形式的感染 ·???? Ensure the Kitchen complies withhealth and safety standards as to prevent accidents 確保廚房始終處于健康安全的狀態，預防事故的發生 ·???? Maintains interdepartmentalcommunication to avoid frictions of any kind 維護與各部門之間的溝通避免摩擦的發生 ·???? Ensures the quality levels ofkitchen production and presentation is maintained at its highest level at alltimes. 任何時候確保廚房制品的質量等級和外觀都達到最高標準 ·???? Creates new products 開發新產品 ·???? Ensures that all mise- en place iscorrectly prepared prior to commencing service. 提供服務之前，確保所有食材準備都已就緒 ·???? Ensures all food requests within thetime parameters, set by the resort and always displays attributes of genuinehospitality. 確保所有食品都在酒店所設置的時間參數內完成，并體現出真誠好客的品質 ·???? Demonstrates excellent productknowledge of all food and special functions held at the resort. 對所有食品和酒店內舉辦的特殊宴會活動展示出良好的產品知識 ·???? Ensures expire dates are labelled onproducts that are required. Maintains highest levels of personal hygiene andgrooming at all times, as per standard. 確保帶有有效期的標簽必須置于產品上。根據標準，任何時候都要保持個人衛生及儀容儀表的最高標準 ·???? Ensures that a safe, hygienicallyfit working environment is maintained at all times and reports any concerns orfaults immediately. 任何時候都要確保維護安全衛生的良好工作環境，有任何問題或故障都要及時上報 ·???? Ensures that equipment is cleaned,when necessary or according to their schedules. 確保機器在必要時或根據時間表對設備進行清潔 ·???? Maintains and creates a workingenvironment that reflects a sense of place. 維護并創造一個可以反映出空間感的工作環境 ·???? Attends the daily kitchen briefings. 參加廚房每日例會 ·???? Handles any guest’s complaint in aprofessional manner, as per Policy & Procedure. 根據政策和程序，以專業的方式處理客人投訴 ·???? Exhibits outstanding knowledge ofthe hotel 體現杰出的酒店知識 ·???? Knows and applies resort’s Policies& Procedures, including those for the emergency situations. 知曉并運用酒店的政策和程序，包括處理緊急情況的部分 Marketing: 市場工作: ·???? Represents the Culinary team in anabsolute correct manner when in public areas 代表廚房部出現在公共場合時，要展示出絕對正確的方式和行為 Employee Handling: 人員工作: ·???? Maximizes his and the team member’sproductivity moral and consistently maintain discipline following hotelguidelines and local legislation 將自己和團隊的道德生產力最大化，始終貫徹執行酒店的規章制度和當地的法律法規 ·???? Motivates all staff to perform theirduties by demonstrating professionalism, organisational skills and team spirit 通過展示專業精神,組織能力和團隊合作激勵全體員工履行自己的職責 ·???? Ensures all staff adhere to groomingand presentation standards 確保所有員工達到儀容儀表的標準 ·???? Reports all accidents, health andsafety hazards to the Pastry Exec. Sous Chef or higher positionstaffs 向餅房行政副總廚或更高級別員工及時匯報所有事故，健康及安全風險等問題 Administration: 行政工作: ·???? Maintains all hotel records andforms as prescribed by local hotel management and policies 正確填寫酒店管理層及相關政策所制定的所有記錄和表格 ·???? Instigates maintenance requests ifnecessary, and check on completion 必要時提出維修需求，并檢查完成情況 General: 總述: ·???? In summary, it is not the intentionto list all the responsibilities pertaining to this position, but to highlightthe most important aspects 綜上所述，對于此職位的所有相關職責并沒有全部列出，但是所列明的部分為最重要的方面 Additionalresponsibilities and tasks can be added at any time according to the needs ofthe business and of the hotel. 附加工作職責和任務可隨時根據經營和酒店需求進行添加

崗位職責 1.制訂西餅房生產計劃，全面負責西餅房的餐食準備與烹制。 2.嚴格執行國家頒布的衛生法，搞好廚房食品衛生，保持廚具整潔，確?？腿孙嬍嘲踩?。 3.擬定點心成本及控制毛利率。 5.下達備餐任務、數量、規格。 6.進行烹飪監督，對各崗位技術性指導，對糕點質量和數量進行把關。 崗位要求 1.中專學歷以上，基礎英語交流能力。 2.具有西餅房相關管理工作經驗5年以上。 3.熟悉西式面包制作，有一定的創新意識 。

具備同崗位工作經驗。

Plan, prep, set up and prepare quality products in all areasof the Pastry/Bake Shop to include, but not limited to pastries, desserts,breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordancewith departmental quality standards and specifications.? Maintain organization, cleanliness and sanitationof work areas and equipment. 計劃，準備和設置所有包括餅房和面包店的優質產品，包括但不限于根據部門質量標準對點心，甜品，面包，冰淇淋，冰糕，奶油，果醬的進行擺臺裝飾。保持工作區域和設施設備的歸放整齊，清潔和衛生安全。

崗位職責 1.輔助廚師長制訂餅房生產計劃，全面負責包房的餐食準備與烹制。 2.嚴格執行國家頒布的衛生法，搞好廚房食品衛生，保持廚具整潔，確?？腿孙嬍嘲踩?。 3.擬定點心成本及控制毛利率。 5.下達備餐任務、數量、規格。 6.進行烹飪監督，對各崗位技術性指導，對糕點質量和數量進行把關。 7.每兩個月監督更新一次柜臺的面包陳列品。 8.協調、組織和參與和廚房有關的所有產品的制作，檢查并依照零點菜單和每日菜單，季節特供菜單。時刻保持預先設置菜單的標準，份量和成本。 9.時刻保持自己和所管轄的員工的紀律性和適當的操作。并且檢查個人衛生、整潔的工服、操作臺的整潔和衛生、清潔的器具。知道污染食品的危險和適當檢查，徹底清理冰箱的需要。向Chef匯報所有的問題并采取適當的行動。 10.遵照Chef要求的任何新菜單的改動和對于新菜單、每日特供菜單、促銷活動所采取的任何工作方法。 11.緊密配合Chef對于當天食品數量的定購。最大限度的杜絕浪費已獲得最佳的收益率。 崗位要求 1.熟練的專業英語交流能力。? 2.具有包房相關管理工作經驗1年以上。 3.熟悉西式面包制作，有一定的創新意識 。

崗位職責： 1.負責每天甜品房日常工作的管理； 2.負責每所有食物申領成本的控制； 3.提供部門人員與產品的管理培訓； 4.根據市場調查參與協助行政總廚對菜單的調整。 職位要求： 1.具有國際五星級酒店同崗位工作經驗3年以上； 2.熟悉西式甜點的制作，有一定創新意識。

Setting high standards of food throughout thehotel and providing assistance and advice. 提供高標準的服務并給予協助和提出建議。 With regards to an efficient and profitablefunctioning of the PastryKitchen and Bakery operation. 保證高效率且有利潤的餅房運作。 Supervise the Pastry Kitchen and Bakeryoperation. 監督面包房的運作。 Pastry and Bakery Production. ??? 西點食品知識 To assist Pastry Chef with the planning of dessertmenus and food promotions. 協助餅房廚師長制定甜品菜單及食品節。 To control standards of food production andpresentation throughout the hotel. 控制面包房出產的標準。 To examine goods and quality of received goods. 監測收貨的食品質量。 He controls the Cooks to follow over standardrecipes and methods of preparation. 控制廚師要按照配料卡標準及程序準備食品。 He informs the Pastry Chef immediately of badproducts. 及時將變質食品拿出并通知餅房廚師長。 Total knowledge & understanding Pastry Kitchen & Bakery of FoodPreparation Standard & Procedure. 了解并熟知所有面包房食品準備的標準程序。Pastry Kitchen/ Bakery work Planning. 西點房工作計劃。 To assist Pastry Chef with the planning anddesign of new Pastry and Bakery kitchensand improvement schemes. 協助餅房廚師長設計新的面包房計劃并提出改進方案。 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備。 In absence of the Pastry Chef, he works closelywith the Management. 當餅房廚師長不在時，負責與管理層溝通。 Control. 控制 To work closely with the Pastry Chef on thedevelopment of food control procedures. 同餅房廚師長共同研究如何發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. 協助成本制定甜品菜單價錢，其他食品服務也要考慮到酒店預算的盈利差額。 Together with the Pastry Chef investigatespastry food cost problem with a view to take whatever corrective action may benecessary. 同餅房廚師長共同監測面包房食品成本及時糾正其中出現的問題。 In absence of the Pastry Chef He also liaiseswith Banquet Departmental and Outlet Manager on guest comments and follows upwith necessary action. 餅房廚師長不在時也要同宴會廳及各餐廳經理共同協助有關客人意見。 To examine constantly food supplies to ensurethat they conform to the quality standards stipulated by the company areadhered to. 持續檢查食品供應的質量確保食品質量達到喜來登標準。 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. 在餅房廚師長不在時要負責面包房食品采購，同采購部經理共同以最低的價錢買到最好的食品。 The Jr. PastryChef will take an active part in all facets of Training Activities in the FoodPreparation Department. 面包房廚師長要在食品準備的培訓中起到重要作用。 On the job training. 餅房上崗培訓。 Training on Pastry /Bakery New menu Items. 面包房新菜單種類的培訓。 Conducting Classroom Style Training in all pastry Food Preparation relatedsubjects. 對于相關面包房食品知識作課堂式培訓。 Assist Chief Steward with Sanitation and HealthTraining. 協助管事部經理作好衛生及健康的培訓。 To assist with the development andimplementation of a training program for Pastry Kitchen staff. 協助制作完整的面包房員工發展計劃。 Staffing. 員工 To work closely with the Pastry Chef, on therecruitment, training anddevelopment of Pastry / Bakery KitchenStaff. 同餅房廚師長共同協商有關面包房新入職員工的培訓及發展計劃。 Hygiene. 衛生 Responsible for hygiene standards with theSteward Coordinators, in Pastry Kitchen, store room, refrigerators and wordareas. 同管事部協調員按照衛生標準共同管理好面包房、庫房、冰箱和工作區域的衛生。 Responsible for the personal hygiene of the pastry kitchen staff. 監督所有面包房員工的個人衛生。 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. 同餅房廚師長一起編排面包房員工工作時間，同時也要考慮到節約成本，他有權根據工作需要安排面包房員工調休。 He assigns in detail, specific duties to allassociates under his supervision and instructs them in their work. 明確、細致的分配所有面包房員工的工作并監督其工作效率。 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調員溝通使面包房區域干凈、有次序并持續保持。 He ensures personal cleanliness and properdiscipline of all associates under his supervision. 確保個人衛生并對于面包房員工過失作以相應處罰。 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. 在采購及準備食品時同餅房廚師長共同研究食品的數量及質量。確保所有的食品沒有浪費和報損。 He is responsible for the quality of all foodprepared in the kitchen he supervises. He constantly inspects taste,temperature and visual appeal. 負責所有面包房食品質量。要不斷的檢查食品的味道、溫度外觀視覺。 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，確定每例標準大小。 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. 注意防治食品準備過程中使用變質原料，防治生病或有傳染病的員工參與或接觸食品準備。 Interactwith department and positive manner to foster good rapport Promote team spiritand ensure effective two—way communication Deal. 以專業的，積極的方式與各部門和飯店員工建立起親密關系以促進團隊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. 在團隊內有效工作。 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 控制及檢測食物的盤存,保證有足夠量的食品供應。 Assist the chef detection and improve theoperation procedure and the actual operation of the standard and mode 協助總廚檢測及改良廚房的運作程序和實際操作的規范和模式。 Implement fill out daily hygiene form, arrangedthe daily hygiene clean 認真執行每天填寫衛生表格,安排好日常的衛生清潔。

Primary Responsibilities主要職責 Identify training needs at the pastry Department, develops & implements training for the pastry Kitchen talent. Conducts on-the-job training sessions for Pastry Department personnel. Makes suggestions for improvement.? ? Helps subordinate develop their skills to the best of their ability and provides support for career development.? ? ? ? ? ? ? ? ? ? Is responsible for food hygiene, safety and quality in the hotel.? ? Maintains standard recipes, plate specification & picture board in the appropriate kitchen area for the guidance of all pastry/ chocolate & bakery talent. Controls the requisitions of all food supplies, operating supplies & equipment to the pastry/ Chocolate & bakery kitchen. Attends Daily kitchen briefing, weekly F&B meeting and the scheduled meetings for the position. Investigates & take immediate corrective actions for any complaints, reports on food poisoning, accidents or any other incidents. Accomplishes market list orders in accordance with the quality & quantity standards for Pastry Department as a whole. 明確餅房部門培訓需求，為餅房部門廚師制定培訓計劃和進行培訓工作。 為餅房人員開展在職培訓。 提出改進建議。 幫助下屬提高他們的技術并為他們的職業發展提供支持。 對酒店食品衛生、安全及食品質量負責。 維護標準食譜，在適當的廚房區域，放置規格說明、圖片展板，以便指導所有的西點房、巧克力和面包房廚師的出品。 控制廚房內的食品、操作用品和設施設備的采購。 參加每日廚房例會，每周餐飲部會議和其他相關會議。 對于食物中毒，事故或者其他事件的投訴抱怨，立即進行調查并及時采取糾正措施。 餅房作為一個整體，按照標準統一的數量和質量的標準，完成市場訂單。 Knowledge and Experience知識和經驗 High school,formal studies in Pastry/Baking. Minimum 10years of experience. Acknowledgedmanagerial skills. Perfectknowledge of FSMS guidelines.? ? ?? Computerliterate in the Windows environment .? ? Languages: fluentin the national language, knowledge of English recommended. 高中學歷，或正規糕點烘焙學校學習。 至少10年的相關經驗。 具有相關管理技能。 具有相關管理技能。 了解，熟悉FSMS知識。 熟悉電腦操作知識。 語言要求：熟練中文及懂英語更佳。

作為擁有一支高知名度與聲望的團隊，北京王府半島酒店正在為酒店預訂部尋找一位糕點房副廚師長，確保提供高質量的服務。 1.成為全球公認豪華品牌的一員 2.有競爭力的薪酬和健康保險體系 3.員工關環計劃，提供優質的員工宿舍及員工餐廳 【崗位職責】 1、協助餅房行政總廚負責每天餅房的運作； 2、承擔餅房行政總廚賦予的餅房的工作職責； 3、協助餅房行政總廚完成所有與餅房相關的工作； 4、控制、監測并領導整個餅房的運作； 5、當餅房行政總廚不在時要全權負責起餅房的運作； 6、負責餅房員工崗上培訓。 【崗位要求】 1、熟練的專業英語交流能力。 2、具有西餅房相關管理工作經驗5年以上。 3、熟悉西式面包制作，有一定的創新意識。 北京王府半島酒店非常期待能夠收到您的簡歷，我們將直接與合適的申請人聯系。

【崗位職責】 1、協助餅房廚師長負責每天餅房的運作； 2、承擔餅房廚師長賦予的餅房的工作職責； 3、協助行政總廚完成所有與餅房相關的工作； 4、控制、監測并領導整個餅房的運作； 5、當行政總廚不在時要全權負責起餅房的運作； 6、負責餅房員工崗上培訓。

【職位描述】 ·Ensure that service is carried out in accordance with brand standards ·Responsible for guest and staff satisfaction in the outlet. ·Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required. ·Manage the delivery of high quality food to guests ·Ensure guest needs and reasonable requests are met ·Seek opportunities to continually improve food ·Abide by the Sofitel Guest Satisfaction System ·To make that the specialized food are its origin and in quality. ·Test and develop new dish and items ·確保員工根據品牌標準給客人提供服務。 ·加強、提高食品水準以超出規定的服務要求。 ·承擔起客人滿意的責任。 ·負責向客人傳送高水平食品。 ·確?？腿说男枨蠛秃侠淼囊蟊粷M足。 ·不斷尋找機會改進食品。 ·遵守索菲特酒店顧客滿意標準。 ·確定食物的產地和質量。 ·嘗試和開發新菜式和新的原材料。 【任職要求】 1.基礎英語交流能力。 2.具有西餅房相關管理工作經驗8年以上。 3.熟悉西式面包制作，有一定的創新意識 。

您的日常工作 作為餅房副廚師長，協助餅房廚師長管理太湖新城洲際及英迪格餅房管理事宜。 行政： ?確保廚務部的各項活動與酒店的戰略保持一致，同時充分落實酒店的指示。 ?監督各個部門的操作手冊的準備和更新工作。 ?組織部門的例會，保證酒店內部信息的有效溝通。 賓客服務： ?確保廚務部所有員工時刻提供給客人如酒店承諾的服務。 ?對酒店其他部門的同事也就是我們酒店的內部客人也要保證始終如一的高品質服務。 ?多在廚房里協調員工和客人/員工和其他部門同事的關系， 同時監督部門領導培訓下屬員工。 ?提供及時、有效而個人化的服務，確保達到專業、高品質的工作水準。遇到不能解決的問題時，迅速匯報，確保高效的服務。 ?與同事保證良好的溝通和和睦的人際關系。 財務： ?利用工作輪換，豐富員工的工作內容等方法來提高工作效率和積極性。為客人提供最高品質的服務為酒店吸引更多的客人。 ?多多關注食品質量的改良，根據指導手冊謹慎安排員工的薪資，并且盡量高效的使用設備以節約能源。 ?更新技術，提高生產效率。 市場營銷： 通過對菜譜的創新，提高餐廳的營業額。 營運： ?充分落實酒店的各項標準。 ?多在廚房里協調員工和客人/員工和其他部門同事的關系， 同時協助主廚培訓下屬員工。 ?監督每個西點房的工作。 ?核對商品預定單和接收單。 ?準備和監督每日的 餐前準備工作，保證為每個廚房提供充足的新鮮美味的西點。 ?定期檢查輸送給每個廚房的西點，必須嚴格遵守酒店廚務部的相關規定。 ?給西點房制訂并嚴格執行衛生條例。 ?積極響應客人的合理建議，并盡快改善。 其他： ?熟悉行業內的相關規定和員工法規。 ?熟悉并嚴格遵守員工手冊中的規章制度，及酒店關于防火、衛生、健康和安全的制度。 ?保證高標準的個人儀表。 ?與競爭酒店，商業伙伴和其他的組織建立并維持穩固，專業的關系。 ?根據酒店、行業和公司的指引，回應需求、改變，執行任何合理的任務及額外職責。 ?根據安排出席酒店和部門的培訓以提高技能和知識。 ?嚴格執行額外的合理的任務和職責。 我們對您的要求 ?完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ?持有當地政府規定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。 ?具有解決問題，推理，號召，組織和培訓能力、 ?餐飲技能或相關專業的大專學歷或職業證書。 ?5年廚師工作經歷，包括1年的管理經驗，或與此相當的教育和相關工作經驗結合的背景。

崗位職責? 1、負責酒店廚房的日常管理工作，包含但不限于廚房設備設施的管理、廚房日常食材的采購、廚房出品的把控、菜單的設計與制定、團隊的管理和培訓等； 2、負責制定廚房管理制度、服務標準、操作規程，制定各崗位職責，了解各崗位人員的技術水平和專長，合理安排工作崗位，確保廚房工作的正常運作； 3、負責控制廚房成本費用，制定烹飪相關的培訓計劃，提高廚師的技藝；? 4、熟悉原材料種類、產地、特點、價格，熟悉時令品種，掌握貨源供應質量、價格； 5、負責廚房日常工作會議，確保日常運作，不斷提高出品質量、提高營業和利潤水平； 6、完成上級領導交代的其他工作。 任職要求? 1、中專以上學歷，5年以上工作經驗，2年同崗位工作經驗；? 2、熟悉且能夠嚴格執行食品/餐飲行業相關的法律與制度；? 3、具有較強的市場敏感度，了解市場動態，每月開發新產品；? 4、熟練掌握電腦操作；? 5、團隊合作能力強，有較強的服務意識和溝通能力。

·????????Prepares and present baked pastries including thepreparation of: 準備及擺設面點包括： ·????????Baked pastries 烘制包點 ·????????Handling and storage of commodities 領取及儲存日用品 ·????????Chou pastry dishes 裝飾包點擺設 ·????????Gateau pithiviers 奶油蛋糕的雕花 ·????????Bake and fill a variety of sweet pate dishes 烘制各式甜品 ·????????Prepares and present yeast raised pastriesincluding the preparation of: 準備及擺設發酵的面點包括： ·????????Croissants 牛角包 ·????????Brioche 奶油蛋卷 ·????????Kuchen 蛋糕 ·????????Danish pastries 丹麥包 ·????????Savarins and babas 松餅及蘭姆糕 ·????????Prepare and present afternoon tea items including: 準備及擺設下午茶項目包括： ·????????Those suitable to be served for afternoon tea in ahotel 酒店下午茶適合的產品 ·????????Flans and pies 餅類及派類 ·????????Prepare and present desserts including: 準備及擺設甜品包括： ·????????Frozen desserts 冰凍甜品 ·????????Hot desserts 熱甜品 ·????????Cold desserts 凍甜品 ·????????Specialty desserts 特色甜品 ·????????Prepare and present gateaux, tortes and cakesincluding: 準備及擺設蛋糕包括： ·????????Traditional gateaux, tortes and cakes 傳統蛋糕 ·????????Finish and decorate them 完成并對其進行裝點 ·????????Prepare for service and serve them to guests 供應包點給客人 ·????????Design, prepare, cover and decorate cakes forfestive occasions 為節慶日子設計準備及裝飾蛋糕 ·????????Prepare a range of cheesecakes 準備一系列的芝士蛋糕 ·????????Prepare marzipan work 準備杏仁糖漿 ·????????Prepare a range of molded flowers and figures 準備各式花卉及其他造型的模型 ·????????Manipulate marzipan to cover cakes 運用杏仁糖漿覆蓋蛋糕 ·????????Prepare Petits Fours 準備法式小點： ·????????Prepare a range of petits fours secs? 準備一系列干的法式小點 ·????????Prepare a range of petits fours glaces 準備一系列凍的法式小點 ·????????Maintain hygienic standards and practices 維持衛生標準 ·????????Maintain a hygienic kitchen 維持廚房的清潔衛生 ·????????Clean the kitchen and equipment 清潔廚房及設備 ·????????Maintain personal hygiene 保持良好的個人衛生 ·????????Actively pursue HOE breakage controlling,ensure quarterlyinventory breakage under 0.3% ·????????積極的實行酒店營運設備破損率控制，并保證每季度盤點破損率控制在0.3%以下。 ·????????Financial Responsibilities / 財務職責 ·????????Works with superior in preparing and managingdepartmental budget and financial goal. ·????????協助上司準備并管理部門預算及財務目標。 ·????????Educate employee to recycle where-ever possible andenforce cost saving measures. ·????????教育同事進行資源循環利用，增強同事成本控制意識。 ·????????Occupational Health and Safety Responsibilities / 職業健康及安全職責 ·????????Understand OH&S policies and procedures.Educate employee to enforce OH&S guidelines. 熟悉職業健康及安全政策及流程，指導同事以確保安全貫徹實施。 ·????????Understand property safety, first aid, fire andemergency procedures. Operate equipment safely. 熟悉財物安全、急救、火災及緊急程序，安全使用相關設備。 ·????????Correct a hazardous situation. Report potentialdangerous to related department immediately. 更正危險狀況。實時向相關報門報告危險狀況。 ·????????Log security incidents and accidents in accordancewith hotel requirements. 根據酒店要求，記錄安全事故。 ·????????Ensure to implement all fire, health, and safetyprocedures per required by hotel. 確保實施酒店火災、健康及安全流程。 ·????????Actively participate in thepromotion of hotel products and publicity 積極參與酒店產品和宣傳的推廣 Required Skills – 技能要求 ·????????Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company. 完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。 ·????????Alcohol awareness certificationand/or food service permit or valid health/food handler card as required bylocal government agency. 持有當地政府規定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。 ·????????Problem solving, reasoning,motivating, organizational and training abilities. 具有解決問題，推理，號召，組織和培訓能力。 Qualifications– 學歷 ·????????Diploma or VocationalCertificate in Culinary Skills or related field. 餐飲技能或相關專業的大專學歷或職業證書。 Experience– 經歷 ·????????5 years experience as a chefincluding at least 2 years in supervisory capacity or an equivalent combinationof education and experience. 5年廚師工作經歷，包括2年的管理經驗，或與此相當的教育和相關工作經驗結合的背景。