Duties and Responsibilities工作职责

· Prepares and present baked pastries

· 制作提供烘烤面点

· Prepares and present yeast raised pastries

· 制作和装饰发酵面点

· Prepare and present afternoon tea items

· 制作和装饰下午茶食品

· Prepare and present desserts

· 制作和装饰甜点

· Prepare and present gateaux, tortes and cakes

· 制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕

· Prepare marzipan work

· 制作杏仁蛋白软糖

· Prepare Petits Fours

· 制作法式点心

· Maintain hygienic standards and practices

· 保持卫生标准和规则

· Maintain a hygienic kitchen

· 保持厨房的卫生

· Clean the kitchen and equipment

· 清洁并整理工作区域

· Maintain personal hygiene

· 保持个人卫生

· Works with Executive Chef in manpower planning and management needs

· 和行政总厨一起进行人力规划和管理需求

· Works with Executive Chef in the preparation and management of the Department’s budget

· 和行政总厨一起编制和管理部门预算

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，品牌和公司与顾客，员工和第三方交往的能力。

· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.

· 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 solving, reasoning, motivating, organizational and training abilities.

· 具有解决问题，推理，号召，组织和培训能力。

Qualifications –学历

· Diploma or Vocational Certificate in Pastry & Baking or Culinary Skills 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。

Experience –经历

· 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。