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·????????Prepares and present baked pastries including thepreparation of: 準備及擺設面點包括： ·????????Baked pastries 烘制包點 ·????????Handling and storage of commodities 領取及儲存日用品 ·????????Chou pastry dishes 裝飾包點擺設 ·????????Gateau pithiviers 奶油蛋糕的雕花 ·????????Bake and fill a variety of sweet pate dishes 烘制各式甜品 ·????????Prepares and present yeast raised pastriesincluding the preparation of: 準備及擺設發(fā)酵的面點包括： ·????????Croissants 牛角包 ·????????Brioche 奶油蛋卷 ·????????Kuchen 蛋糕 ·????????Danish pastries 丹麥包 ·????????Savarins and babas 松餅及蘭姆糕 ·????????Prepare and present afternoon tea items including: 準備及擺設下午茶項目包括： ·????????Those suitable to be served for afternoon tea in ahotel 酒店下午茶適合的產品 ·????????Flans and pies 餅類及派類 ·????????Prepare and present desserts including: 準備及擺設甜品包括： ·????????Frozen desserts 冰凍甜品 ·????????Hot desserts 熱甜品 ·????????Cold desserts 凍甜品 ·????????Specialty desserts 特色甜品 ·????????Prepare and present gateaux, tortes and cakesincluding: 準備及擺設蛋糕包括： ·????????Traditional gateaux, tortes and cakes 傳統(tǒng)蛋糕 ·????????Finish and decorate them 完成并對其進行裝點 ·????????Prepare for service and serve them to guests 供應包點給客人 ·????????Design, prepare, cover and decorate cakes forfestive occasions 為節(jié)慶日子設計準備及裝飾蛋糕 ·????????Prepare a range of cheesecakes 準備一系列的芝士蛋糕 ·????????Prepare marzipan work 準備杏仁糖漿 ·????????Prepare a range of molded flowers and figures 準備各式花卉及其他造型的模型 ·????????Manipulate marzipan to cover cakes 運用杏仁糖漿覆蓋蛋糕 ·????????Prepare Petits Fours 準備法式小點： ·????????Prepare a range of petits fours secs? 準備一系列干的法式小點 ·????????Prepare a range of petits fours glaces 準備一系列凍的法式小點 ·????????Maintain hygienic standards and practices 維持衛(wèi)生標準 ·????????Maintain a hygienic kitchen 維持廚房的清潔衛(wèi)生 ·????????Clean the kitchen and equipment 清潔廚房及設備 ·????????Maintain personal hygiene 保持良好的個人衛(wèi)生 ·????????Actively pursue HOE breakage controlling,ensure quarterlyinventory breakage under 0.3% ·????????積極的實行酒店營運設備破損率控制，并保證每季度盤點破損率控制在0.3%以下。 ·????????Financial Responsibilities / 財務職責 ·????????Works with superior in preparing and managingdepartmental budget and financial goal. ·????????協(xié)助上司準備并管理部門預算及財務目標。 ·????????Educate employee to recycle where-ever possible andenforce cost saving measures. ·????????教育同事進行資源循環(huán)利用，增強同事成本控制意識。 ·????????Occupational Health and Safety Responsibilities / 職業(yè)健康及安全職責 ·????????Understand OH&S policies and procedures.Educate employee to enforce OH&S guidelines. 熟悉職業(yè)健康及安全政策及流程，指導同事以確保安全貫徹實施。 ·????????Understand property safety, first aid, fire andemergency procedures. Operate equipment safely. 熟悉財物安全、急救、火災及緊急程序，安全使用相關設備。 ·????????Correct a hazardous situation. Report potentialdangerous to related department immediately. 更正危險狀況。實時向相關報門報告危險狀況。 ·????????Log security incidents and accidents in accordancewith hotel requirements. 根據(jù)酒店要求，記錄安全事故。 ·????????Ensure to implement all fire, health, and safetyprocedures per required by hotel. 確保實施酒店火災、健康及安全流程。 ·????????Actively participate in thepromotion of hotel products and publicity 積極參與酒店產品和宣傳的推廣 Required Skills – 技能要求 ·????????Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe 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 certificationand/or food service permit or valid health/food handler card as required bylocal government agency. 持有當?shù)卣?guī)定的含酒精飲品知識課程證書或食品服務許可證或有效的健康或食品上崗證。 ·????????Problem solving, reasoning,motivating, organizational and training abilities. 具有解決問題，推理，號召，組織和培訓能力。 Qualifications– 學歷 ·????????Diploma or VocationalCertificate in Culinary Skills or related field. 餐飲技能或相關專業(yè)的大專學歷或職業(yè)證書。 Experience– 經歷 ·????????5 years experience as a chefincluding at least 2 years in supervisory capacity or an equivalent combinationof education and experience. 5年廚師工作經歷，包括2年的管理經驗，或與此相當?shù)慕逃拖嚓P工作經驗結合的背景。