Chef De Partie - Pastry 饼房主管

【岗位职责】
【Job Description】
1. Responsible for the daily operations and management of the pastry room, coordinating the production plan, output standards, and quality control of desserts to ensure that products meet the hotel's brand requirements;
负责西饼房日常运营与管理，统筹甜品的生产计划、出品标准及质量把控，确保产品符合酒店品牌要求；
2. Supervise and participate in the production of products such as West Point pastries, bread, and cakes; optimize recipes and processes; regularly develop new products to meet guest needs and market trends;
监督并参与西点、面包、蛋糕等产品的制作，优化配方与工艺，定期研发新品，满足宾客需求及市场趋势；
3.Strictly enforce food safety and hygiene standards, supervise raw material storage, equipment cleaning, and operational procedures to ensure compliance with hotel and national regulations;
严格执行食品安全与卫生规范，监督原料储存、设备清洁及操作流程，确保符合酒店及国家相关标准；
4. Control ingredient costs and waste, formulate reasonable procurement plans, inspect the quality and quantity of raw materials, regularly inventory stock, and analyze cost data;
控制食材成本与损耗，合理制定采购计划，验收原料质量与数量，定期盘点库存并分析成本数据；
5. Coordinate collaboration with other catering departments to ensure timely and consistent quality of desserts for various events.
协调与其他餐饮部门的协作，保障各类活动甜点供应及时且品质稳定。
【岗位要求】
[Job Requirements]
1. Possess solid fundamental skills in Western pastry making, with familiarity in the production techniques and decorative methods of various cakes, breads, mousses, French desserts, etc;
具备扎实的西点制作基本功，熟悉各类蛋糕、面包、慕斯、法式甜点等的制作工艺及装饰技巧；
2. Candidates with relevant work experience in star-rated hotels, branded Western restaurants, or well-known bakeries are preferred; qualified candidates may be considered even if they lack such experience;
有星级酒店、品牌西餐厅或知名饼房相关工作经验者优先，能力优秀者可放宽条件；
3. Familiar with food safety regulations and hygiene operation standards, possessing strong cost control awareness and inventory management capabilities;
了解食品安全法规及卫生操作规范，有较强的成本控制意识和库存管理能力；
4. Thorough and meticulous in work, with a strong sense of responsibility; able to handle work pressure and adapt to the scheduling system and holiday arrangements in the hotel industry;
工作认真细致，责任心强，能承受工作压力，适应酒店行业排班制及节假日工作安排；
5. Candidates with innovative thinking, keen awareness of market trends in desserts, and the ability to independently develop new products will be given priority consideration.
具有创新意识，对市场流行甜品趋势有敏锐度，能独立研发新品者优先考虑。