饼房主管岗位职责

【岗位职责】
1、本岗位涉及酒店外部烘焙门店运营，具体由酒店统筹安排，不固定工作地点；
2、监督西饼包点的制作流程，确保出品质量、卫生标准及食品安全符合酒店要求；
3、研发新品及季节性产品，定期更新菜单，提升产品竞争力；
4、控制原材料采购及库存管理，优化成本，减少浪费；
5、培训并指导西饼房员工，提升团队专业技能及服务意识；
6、协调与其他部门的沟通合作，确保宴会、餐厅等需求及时满足；
7、定期检查设备维护情况，确保生产工具处于良好状态。
【岗位要求】
1、具备西点制作相关经验，熟悉各类西饼、蛋糕、面包等产品的工艺流程；
2、具备2年以上同岗位工作经验，较强的管理能力，能高效组织团队完成生产任务；
3、对食品安全及卫生标准有深刻理解，严格执行相关规范；
4、具备创新意识，能根据市场需求开发新产品；
5、良好的沟通协调能力，能适应高强度工作环境；
6、有酒店或高端餐饮行业工作经验者优先。

 Ensure that production is done according to the standard recipes at all times.
确保所有出品按照标准的烹饪方法制作。
 Delegate work to the Demi Chef Commis assigned to him.
带领领班和帮厨工作。
 Check fridge Products thoroughly to avoid spoilage.
为防止食品变质，要彻底检查冰箱。
 Has knowledge of all food items concerning ingredients, cooking techniques preparation.
熟悉所有菜的配料烹饪方法及准备工作。
 Is alert in energy saving.
注意节省原料。
 Ensure production quality meets hotel standards.
确保出品达到饭店的标准。
 Hire, develop retain quality chefs.
招聘，发展维持有能力的厨师
 Appraise the performance subordinate chef use effective coaching counseling fpositive improvement.
表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进
 Conduct annual performance appraisals fsubordinate chef
为下属厨师做年度评估
 Support subordinate chef with an effective training program to make them aware of the expectations responsibilities that their positions entail.
为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应
 Establish maintains good relationships in his section.
建立和保持良好的工作关系。
 Follow hotel policies at all times.
遵守饭店的规章制度。
 Keep good relationships with all his colleagues especially within his department.
和其它员工保持良好的关系，尤其在本部门。
Perform other related duties & special projects as assigned by the supervisor
随时执行上级分配的其他相关任务或特殊项目

1、负责饼房制作食品的质量，检查食品所应达到的味道、温度和成色。
2、对本区域内的各种机器和设备进行检查和管理，防止酒店财产遭受损坏和丢失。
3、经常了解可改进食品质量或降低食品成本的新产品。
4、每日准时供应不同的糕点、果仁糖和各种制品，并随时查看，短缺时予以补充。
5、经常教育和训练员工提高制作糕饼的技术及装饰的技巧，短缺时予以补充。
6、负责婚礼、生日、纪念等特式糕点的准备和装饰工作。
7、负责热菜所需的各种面包、热狗包、汉堡包和各种甜点的制作。
Be responsible fthe quality of food produced in the pastry kitchen, inspecting the taste, temperature appearance of all food items to ensure they meet required standards.
Inspect manage all machinery equipment within the section to prevent damage loss of hotel property.
Regularly research new products that can improve food quality reduce food costs.
Ensure timely daily supply of various pastries, pralines other products; conduct regular checks replenish stock promptly when shortages occur.
Provide regular guidance training to staff to improve their pastry-making decorating skills.
Be responsible fthe preparation decoration of specialty pastries fweddings, birthdays, anniversaries other occasions.
Prepare all types of bread, hot dog buns, hamburger buns various desserts required fhot food service.