酒店西餅廚師長(zhǎng)崗位職責(zé)

1、精選優(yōu)質(zhì)文檔-傾情為你奉上精選優(yōu)質(zhì)文檔-傾情為你奉上專心-專注-專業(yè)專心-專注-專業(yè)精選優(yōu)質(zhì)文檔-傾情為你奉上專心-專注-專業(yè)Hotel Level:酒店等級(jí)：III V三-五Department:部門：Food & Beverage餐飲部Job Band:職位等級(jí)： 66Reports To:直屬上級(jí)： Executive Chef, Asst. Executive Sous Chef, Head Chef行政總廚，助理行政副主廚，廚師長(zhǎng)job overview職位概述Prepares and presents a broad array of cakes, pastries, desser

2、ts, cakes, petits fours which meet customer expectations.制作并裝飾各種滿足客人期望的蛋糕、面點(diǎn)、甜品、法式小點(diǎn)心。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. 遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。At InterContinental Hotels

3、 & Resorts we want our guests to feel special, cosmopolitan and In the Know which means we need you to:Be charming by being approachable, having confidence and showing respect.Stay in the moment by understanding and anticipating guests needs, being attentive and taking ownership of getting things do

4、ne.Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.在洲際酒店及度假村，我們希望賓客感覺(jué)風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和深入洞悉，這意味我們需要你：親切、充滿自信、體現(xiàn)尊重來(lái)展現(xiàn)富有魅力的你。理解和預(yù)測(cè)賓客的需要、做到細(xì)心周到、具主人翁精神、把事情辦好，保持專注當(dāng)下。見多識(shí)廣、分享閱歷、展現(xiàn)你的風(fēng)格來(lái)創(chuàng)造令人感覺(jué)特別的時(shí)刻，做到令人難忘。Duties and Responsibilities工作職

5、責(zé)Prepares and present baked pastries including the preparation of:制作提供烘烤面點(diǎn)，包括以下食品的制作：Baked pastries烤面點(diǎn)Handling and storage of commodities處理和存儲(chǔ)商品Chou pastry dishes卷心菜面點(diǎn)Gateau pithiviers杏仁醬餡松餅Bake and fill a variety of sweet pate dishes烘烤并填充甜餡 Savoury products from chou short and puff卷心菜和泡夫類可口食品Prepar

6、es and present yeast raised pastries including the preparation of:制作和裝飾發(fā)酵面點(diǎn)，包括以下食品的制作Croissants牛角包Brioche法式牛油面包Kuchen德式面包Danish pastries丹麥?zhǔn)剿制わ濻avarins and babas薩伐侖松餅和蘭姆糕Prepare and present afternoon tea items including:制作和裝飾下午茶食品，包括：Those suitable to be served for afternoon tea in a hotel適合用作酒店下午茶的食

7、品Flans and pies果餡餅和派 Prepare and present desserts including:制作和裝飾甜點(diǎn)，包括：Frozen desserts凍甜點(diǎn)Hot desserts熱甜點(diǎn) Cold desserts冷甜點(diǎn)Specialty desserts特色甜點(diǎn)Prepare and present gateaux, tortes and cakes including:制作和裝飾嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括Traditional gateaux, torten and cakes傳統(tǒng)嘎萄蛋糕、葡特蛋糕和普通蛋糕Finish and decorate them將其

8、制作完畢后進(jìn)行裝飾Prepare for service and serve them to guests進(jìn)行準(zhǔn)備后將其送給客人Design, prepare, cover and decorate cakes for festive occasions為節(jié)日蛋糕進(jìn)行設(shè)計(jì)、制作、表面處理Prepare a range of cheesecakes制作各種奶酪蛋糕Prepare marzipan work制作杏仁蛋白軟糖Prepare modeling marzipan制作杏仁蛋白軟糖模型Prepare a range of molded flowers and figures制作各種花和人物模

9、型Manipulate marzipan to cover cakes制作蛋糕表面上的杏仁蛋白軟糖Prepare Petits Fours制作法式點(diǎn)心Prepare a range of petits fours secs制作各種花色小蛋糕Prepare a range of petits fours glaces制作各種冰花小蛋糕Maintain hygienic standards and practices保持衛(wèi)生標(biāo)準(zhǔn)和規(guī)則Maintain a hygienic kitchen保持廚房的衛(wèi)生Clean the kitchen and equipment清潔并整理工作區(qū)域Maintain

10、personal hygiene保持個(gè)人衛(wèi)生Works with Executive Chef in manpower planning and management needs和行政總廚一起進(jìn)行人力規(guī)劃和管理需求。Works with Executive Chef in the preparation and management of the Departments budget和行政總廚一起編制和管理部門預(yù)算。aCCOUNTABILITY責(zé)任范圍Number of employees supervised 管理的員工Direct Chef de Partie / Baker直接 廚師主管

11、，面包師Indirect NA間接 無(wú)Annual Operating Profit/Payroll Budget 年度經(jīng)營(yíng)利潤(rùn)和薪金預(yù)算Department Budget and Headcounts部門預(yù)算和雇用員工 Key Metrics 主要績(jī)效指標(biāo)Departments Budget部門預(yù)算Managing Food Cost管理食品成本Employee Satisfaction Survey員工滿意度調(diào)查Decision Making Responsibilities (Decision Rights) 決策職責(zé)(決策權(quán))Department Budget部門預(yù)算Food Cost

12、食品成本QUALIFICATIONS AND REQUIREMENTS任職要求Required Skills 技能要求 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the 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 certification and/or food service permit or valid health

13、/food handler card as required by local government agency.持有當(dāng)?shù)卣?guī)定的含酒精飲品知識(shí)課程證書或食品服務(wù)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(wèn)題，推理，號(hào)召，組織和培訓(xùn)能力Qualifications 學(xué)歷Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills or related fie

14、ld.糕點(diǎn)烘烤或餐飲技能或相關(guān)專業(yè)的大專學(xué)歷或職業(yè)證書。Experience 經(jīng)歷5 years experience as a chef including at least 2 years in supervisory capacity or an equivalent combination of education and culinary/kitchen operations experience with specialized training in pastry. 5年廚師工作經(jīng)歷，包括2年的管理經(jīng)驗(yàn)，或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。具有餐飲或廚房運(yùn)營(yíng)經(jīng)驗(yàn)，特別是糕點(diǎn)培訓(xùn)。The statements in this job d