Duties and Supporting Responsibilities

• Maximises associate 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
• Creativity and innovation, striving for continuous improvement dentify areas of improvement through suggestions
• Foster positive thinking and motivation within pastry kitchens by giving active assistance and advice on more effective ways of running the pastry department.
• 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.
• Plan in conjunction with the Executive Chef on activities, promotions, menu implementations according to the annual marketing plans.
• 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
• 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.
• Be responsible and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations, which will benefit our clients
• Constantly strive to reduce energy consumption through awareness campaigns within all kitchens.
• Plan co-ordinate and supervise all menu implementations in a timely manner.
• Assist in the preparation and control of daily and weekly market lists.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• To hold all recipes in master files for future reference
• To participate in local community pastry demonstrations, exhibitions and competitions.
• Carry out other duties as and when requested by management

Job requested:

• Result oriented; interpersonal skills.
• Artistic flair, eye for details, taste and presentation.
• Team player with initiative.
• Open and eager to everything new.
• Cooking knowledge from classic to modern cooking styles.
• Committed and career minded.
• College degree/diploma or above from an accredited culinary.
• At least 2 years working experience in 5 star hotel or high profile restaurant in similar capacity.

工作职责/职位描述:

• 利用培养多重技能，多重任务和灵活排班等方式极大限度提高员工工作效率以达到商业目标和客人的需求。
• 创新创新，不断提升
• 虚心接受改进建议.
• 通过积极协助和建议更有效的方式管理糕点部门，在糕点厨房中培养积极思考和积极性。
• 研究，并在行政总厨的监督下创建任何新产品、新的糕点蛋糕和菜肴，这方面出现的新趋势，以便跟上市场的任何变化。
• 与行政总厨一起根据年度营销计划计划，对活动、促销、菜单实施进行规划
• 随时检查配料和最终产品的质量，以实现此级别上的最大客户满意度。确保所有产品符合预先设定的标准、预定的份量，并确保所有员工都遵循适当的程序和配方
• 不断升级自助餐、蛋糕柜台或其他产品上提供的任何装饰或展示件，以实现尽可能高效的销售。必须时刻注意提高整体产量。
• 对整体食品成本以及厨房用品、厨房能源成本和厨房用具负责。
• 找到提高运营效率的方法，这将使我们的客户受益
• 通过在所有厨房内开展宣传活动，不断努力降低能耗。
• 有计划地制定菜单并及时落实
• 协助每日即每周市场单规划
• 依据市场动向及时推出新菜品
• 坚持不懈地提高厨房运营效率
• 及时归纳所有菜单已供日后参考
• 参加当地社区糕点示范、展览和比赛
• 在运营需要时确保出勤

岗位要求:

• 以结果为导向;人际交往技巧。
• 艺术天赋，对细节的眼光，品味和表现力。
• 团队合作者具有主动性。
• 开放和渴望一切新的。
• 烹饪知识从经典到现代烹饪风格
• 拥有强烈的责任感和事业心
• 大学学位/文凭或以上从认可的烹饪。
• 在五星级酒店或类似容量的知名餐厅至少工作 2 年。