酒店西饼厨师长岗位职责

1、Room to have a great start 成功的开始Pastry Chef 西饼厨师长Hotel Level:III -V酒店等级：三-五Job Ban d:6职位等级：6Departme nt: 部门：Reports To:直属上级：Food & Beverage餐饮部Executive Chef, Asst. Executive Sous Chef, Head Chef 行政总厨，助理行政副主厨，厨师长JOB OVERVIEW 职位概述* Prepares and prese nts a broad array of cakes, pastries, desserts,

2、 cakes, petits fours which meet customer expectati ons.制作并装饰各种满足客人期望的蛋糕、面点、甜品、法式小点心。« Adhere to local regulati ons con cer ning health, safety, or other complia nee requireme nts, as well as brand sta ndards and local policies and procedures. 遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。?At InterContin

3、ental Hotels & Resortswe want our guests to feel special, cosmopolitan and In the Knowwhich means we n eed you to:* Be charm ing by being approachable, hav ing con fide nee and show ing respect.* Stay in the moment by understanding and anticipating guests' needs, being attentive and takingow

4、n ership of gett ing things done.* Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.在洲际酒店及度假村？，我们希望宾客感觉风格独特、时尚现代和深入洞悉，这意味我们需要你：*亲切、充满自信、体现尊重来展现富有魅力 的你。«理解和预测宾客的需要、做到细心周到、具主人翁精神、把事情办好，保持专注当下。*见多识广、分享阅历、展现你的风格来创造令人感觉特

5、别的时刻，做到令人难忘。DUTIES AND RESPONSIBILITIES 工作职责 Prepares and prese nt baked pastries in clud ing the preparati on of:*制作提供烘烤面点，包括以下食品的制作：o Baked pastrieso 烤面点o Han dli ng and storage of commoditieso处理和存储商品oChou pastry disheso卷心菜面点oGateau pithivierso杏仁酱馅松饼o Bake and fill a variety of sweet pate disheso烘

6、烤并填充甜馅o Savoury products from chou short and puffo卷心菜和泡夫类可口食品« Prepares and prese nt yeast raised pastries in cludi ng the preparati on of:制作和装饰发酵面点，包括以下食品的制作oCroissa ntso 牛角包o Briocheo法式牛油面包o Kucheno德式面包o Danish pastrieso丹麦式酥皮饼oSavar ins and babaso萨伐仑松饼和兰姆糕* Prepare and prese nt after noon tea

7、 items in cludi ng:制作和装饰下午茶食品，包括：o Those suitable to be served for after noon tea in a hotelo适合用作酒店下午茶的食品o Fla ns and pieso果馅饼和派* Prepare and prese nt desserts in clud ing:制作和装饰甜点，包括：o Froze n dessertso 冻甜点o Hot dessertso 热甜点o Cold dessertso 冷甜点o Specialty dessertso特色甜点* Prepare and prese nt gateaux

8、, tortes and cakes in cludi ng:*制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括oTraditi onal gateaux, torte n and cakeso传统嘎萄蛋糕、葡特蛋糕和普通蛋糕o Finish and decorate themo将其制作完毕后进行装饰o Prepare for service and serve them to guestso进行准备后将其送给客人o Desig n, prepare, cover and decorate cakes for festive occasi onso为节日蛋糕进行设计、制作、表面处理o Prepar

9、e a range of cheesecakeso 制作各种奶酪蛋糕« Prepare marzipa n work制作杏仁蛋白软糖o Prepare modeli ng marzipa no 制作杏仁蛋白软糖模型o Prepare a range of molded flowers and figureso 制作各种花和人物模型oMani pulate marzipa n to cover cakeso制作蛋糕表面上的杏仁蛋白软糖* Prepare Petits Fours*制作法式点心o Prepare a range of petits fours secso 制作各种花色小蛋

10、糕o Prepare a range of petits fours glaceso 制作各种冰花小蛋糕* Maintain hygie nic sta ndards and practices* 保持卫生标准和规则* Maintain a hygie nic kitche n* 保持厨房的卫生* Clea n the kitche n and equipme nt* 清洁并整理工作区域* Maintain pers onal hygie ne*保持个人卫生* Works with Executive Chef in man power pla nning and man ageme nt n

11、 eeds* 和行政总厨一起进行人力规划和管理需求。s budget* Works with Executive Chef i n the preparati on and man ageme nt of the Departme nt和行政总厨一起编制和管理部门预算。ACCOUNTABILIT Y 责任范围Number of employees supervised 管理的员工DirectChef de Partie / Baker直接厨师主管，面包师In direct NA间接 无Ann ual Operat ing Profit/Payroll Budget-年度经营利润和薪金预算

12、71; Departme nt Budget and Headcou nts« 部门预算和雇用员工Key Metrics -主要绩效指标« Departme nts Budget*部门预算« Managing Food Cost管理食品成本* Employee Satisfacti on Survey* 员工满意度调查Decisi on Making Resp on sibilities (Decisi on Rights) 决策职责(决策权)* Departme nt Budget部门预算* Food Cost* 食品成本QUALIFICATIONS AND R

13、EQUIREMENTS任职要求Required Skills -技能要求 Demon strated ability to in teract with customers, employees and third parties that reflects highly on the hotel, the brand and the Compa ny.*完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。 Alcohol aware ness certificati on an d/or food service permit or valid health/food han dler

14、card as required by local gover nment age ncy.*持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。 Problem solv ing, reas oning, motivati ng, orga ni zati onal and tra ining abilities.*具有解决问题，推理，号召，组织和培训能力Qualificati ons学历Page 4 of 5第5页，共5页Diploma or Vocational Certificate in Pastry & Baking or Culinary S

15、kills or related field.糕点烘烤或餐饮技能或相关专业的大专学历或职业证书。Experie nee-经历«5 years experie nee as a chef in clud ing at least 2 years in supervisory capacity or an equivale ntcomb in ati on of educati on and culi nary/kitche n operati ons experie nce with specialized training in pastry.«5年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验，特别是糕点培训。The statements in this job description are intended to describe the es