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597912F4A30730B6
Executive Pastry Chef 饼房行政总厨
Property Name:
Mandarin Oriental Hotel Guangzhou
Date Posted:
11/26/16 3:45 PM
Location:
CN - Guangzhou

A career with Mandarin Oriental Hotel Group opens up a wealth of exciting opportunities for you, both now and for your future development. Our vision is to be widely recognised as the best luxury hotel group in the world. The Group is renowned for creating a culture that provides a motivating and rewarding environment in which to thrive.

Position Details

Scope of Position 职权范围

The Executive Pastry Chef is responsible for the pastry and bakery department as a whole including outlets, cake-shop and outside catering. He/she is to ensure, that agreed quality, hygiene and other standards are kept or surpassed, at all times, by his subordinates. He/she needs to be cost conscious and quality orientated and has to have the ability to pass this on to his subordinates.
饼房行政总厨的职责是领导全体饼房和面包房员工一起完成所有餐厅、宴会、饼店、外卖相关的西式甜点出品。他/她必须时刻确保本部门所有员工遵从本部门产品质量,卫生状况及其他工作标准,并达到或超过酒店标准规定;关注成本及产品质量并确保员工同样关注质量与成本。

Duties and Supporting Responsibilities 工作职责

1.Technical knowledge and job skills training including effective use of provided materials
对所有员工进行知识与技能培训包括如何有效使用材料及工具
2.Creativity and innovation, striving for continuous improvement
积极创新, 致力推陈出新
3.Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department
在饼房着力营造积极, 创新的氛围, 并着力提高工作效率
4.Research, and create under the supervision of the Executive Chef any new products, new pastry cakes and dishes, new trends happening in this area in order to keep abreast with any changes in the market.
在行政总厨带领下积极研究与创新,着力开发新品、甜点,与最新的发展趋势保持一致
5.Plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.
依照年度发展规划积极配合行政总厨推出新的活动、推广,开发并推动实施新菜单
6.Check at all time on the quality of the ingredients and of the end products to achieve the maximum guest satisfaction on this level. Make sure that all products meet the pre-set standards, the preordained portion size, and that all staffs follow the proper procedure and recipes
时刻核准原料及出品以期达到最高的客人满意度,确保所有出品达到既定品质标准及分量标准,确保所有员工遵从既定的程序及料单
7.Upgrade constantly any decoration or show pieces provided on buffets, cake counter or others to achieve the most efficient merchandising possible. Must always be on the lookout to improve the general production as a whole.
持续提高布菲,饼店和其他出品的装饰以期最大限度推动销售,着力提高整体产品质量
8.Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
全面负责厨房食品成本、供货资源、能源成本、厨具养护
9.Find ways to improve the efficiency of the operations, which will benefit our clients
积极寻求提高厨房运因效率,以提高客户满意度
10.Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
着力提高全体员工的节约能源意识
11.Plan co-ordinate and supervise all menu implementations in a timely manner.
及时规划并实施新菜单
12.Assist in the preparation and control of daily and weekly market lists.
协助每日即每周市场单规划
13.Create and develop new dishes and recipes by keeping up with the latest market trends.
依据市场动向及时推出新菜品
14.Constantly strive to improve kitchen operating procedures.
坚持不懈地提高厨房运营效率
15.To hold all recipes in master files for future reference
及时归纳所有菜单已供日后参考

(ref. 41065)
Mandarin Oriental Hotel Group is an equal opportunity employer M/F/V/D