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崗位職責(zé)/職位描述
Job Description

職位描述



Pastry Sous Chef is responsible for assisting the Executive Pastry Chef in running the assigned kitchen efficiently and effectively. Make sure the agreed quality, hygiene and other standards are kept or surpassed at all times.
餅房廚師長的工作職責(zé)是協(xié)助餅房行政總廚高效運(yùn)營面包廚房及西餅廚房，時刻確保本部門產(chǎn)品質(zhì)量、衛(wèi)生狀況及其他工作標(biāo)準(zhǔn)達(dá)到或超過酒店規(guī)定標(biāo)準(zhǔn)。




Duties and Supporting Responsibilities：

Create daily requisitions and kitchens transfers with the given ordering systems.

Report all challenges and failures of machinery, tools or equipment’s and follow up.

Liaise and communicate with other Sous Chefs and Section leaders on any inter departmental requirements.

Attend all training sessions deemed suitable by the Department Head.





Job Requested：

Result oriented; interpersonal skills.

Artistic flair, eye for details, taste and presentation.

Team player with initiative.

Committed and career minded.

College degree/diploma or above from an accredited culinary institution.

At least 2 years working experience in 5 star hotel or high profile restaurant in similar capacity.



工作職責(zé)/職位描述:

起草并使用規(guī)定系統(tǒng)和程序, 執(zhí)行采購及部門間轉(zhuǎn)接原料及食品的操作。

及時匯報并跟進(jìn)設(shè)備用具的維護(hù)狀況，及時報損及跟進(jìn)維護(hù)和維修。

與其他廚師長和部門主管及時溝通與聯(lián)系以保持部門間工作協(xié)調(diào)一致。

及時參加與本職位相關(guān)的培訓(xùn)。



崗位要求：

注重工作成效，擁有良好的人際關(guān)系處理技巧。

具備藝術(shù)鑒賞力，對細(xì)節(jié)的洞察力，對品味和陳列出的作品有很高的追求。

具備主動進(jìn)取的團(tuán)隊精神。

擁有強(qiáng)烈的責(zé)任感和事業(yè)心。

擁有經(jīng)認(rèn)可的烹飪學(xué)院大專文憑以上。

不少于兩年的5星級酒店或高級餐廳同等職位的工作經(jīng)驗。