Executive Pastry Chef 饼房厨师长

Duties and Responsibilities工作职责
· Prepares and present baked pastries including the preparation of:
· 制作提供烘烤面点，包括以下食品的制作：
o Baked pastries
o 烤面点
o Handling and storage of commodities
o 处理和存储商品
o Chou pastry dishes
o 卷心菜面点
o Gateau pithiviers
o 杏仁酱馅松饼
o Bake and fill a variety of sweet pate dishes
o 烘烤并填充甜馅
o Savoury products from chou short and puff
o 卷心菜和泡夫类可口食品
· Prepares and present yeast raised pastries including the preparation of:
· 制作和装饰发酵面点，包括以下食品的制作
o Croissants
o 牛角包
o Brioche
o 法式牛油面包
o Kuchen
o 德式面包
o Danish pastries
o 丹麦式酥皮饼
o Savarins and babas
o 萨伐仑松饼和兰姆糕
· Prepare and present afternoon tea items including:
· 制作和装饰下午茶食品，包括：
o Those suitable to be served for afternoon tea in a hotel
o 适合用作酒店下午茶的食品
o Flans and pies
o 果馅饼和派
· Prepare and present desserts including:
· 制作和装饰甜点，包括：
o Frozen desserts
o 冻甜点
o Hot desserts
o 热甜点
o Cold desserts
o 冷甜点
o Specialty desserts
o 特色甜点
· Prepare and present gateaux, tortes and cakes including:
· 制作和装饰嘎萄蛋糕、葡特蛋糕和普通蛋糕，包括
o Traditional gateaux, torten and cakes
o 传统嘎萄蛋糕、葡特蛋糕和普通蛋糕
o Finish and decorate them
o 将其制作完毕后进行装饰
o Prepare for service and serve them to guests
o 进行准备后将其送给客人
o Design, prepare, cover and decorate cakes for festive occasions
o 为节日蛋糕进行设计、制作、表面处理
o Prepare a range of cheesecakes
o 制作各种奶酪蛋糕
Prepare marzipan work
· 制作杏仁蛋白软糖
o Prepare modeling marzipan
o 制作杏仁蛋白软糖模型
o Prepare a range of molded flowers and figures
o 制作各种花和人物模型
o Manipulate marzipan to cover cakes
o 制作蛋糕表面上的杏仁蛋白软糖
· Prepare Petits Fours
· 制作法式点心
o Prepare a range of petits fours secs
o 制作各种花色小蛋糕
o Prepare a range of petits fours glaces
o 制作各种冰花小蛋糕
· 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。