西饼房领班

1. Supervises, co-ordinates these activities:
管理，协调以下活动：
1) Preparation of all dough准备所有生面团 Portioning and shaping每分定型
Mounding and baking
醒发与烘烤
2) Mounding and baking of bread rolls, cakes, pastries, pies, desserts and other kinds of bread
制作各种面包，糕点
3) Decorating and apportioning of desserts in serving dishes
对准备供应的甜品做好装饰和分配
2. Checks daily menus and function sheets to determine kind and quantity of pastries and desserts to be prepared: initiates requisitions based on planned desserts and function.
核对每日菜单，宴会定单，并决定各种糕点的制作数量。
3. Plans production in order to have bread, cakes, pastries, etc. freshly baked when needed and in quantities specified.
计划产量要根据需要以及指定的数量来保证产品新鲜。
4. Ensures that all kitchen outlets are supplied with their requirement for desserts, pastries etc.
确保所有餐厅厨房的供给是根据其要求来进行。
5. Prepares all intricate desserts such as soufflés, bo mbes, petites fours, and pralines.
准备所有精细点心如奶冻。6. Supplies Cost Control with recipe contents, specifying quantity of ingredients of all desserts, pies, cakes, petit fours, etc.
根据各种食品的配料数量以及发票提供成本控制。
7. Ensures that all kitchen outlets are supplied with their requirements for bread, rolls, desserts pastries etc.
确保所有餐厅厨房面包，圆面包， 甜品，糕点更具要求进行供给。
8. Observes and test food being baked, samples when ever necessary.
如有需要观察，品质烘烤食品的样品。
9. Trains and evaluates personnel.Initiates commendations and misconducts.
评估，培训人员。指点，推荐，处罚。
10. Studies preparation of new desserts, pastries, etc.
学习新品种的制作。
11. Ensures that kitchen equipment and utensils are handled and used properly and ensures cleanliness and maintenance of work area.
确保厨房设备，器皿的正确使用，确保工作运转的清洁和维护。
12. Ensures that hotel cost control policies and procedures are flowed.
确保落实酒店的控制政策和程序。
13. Performs duties common to all supervisors and other duties as may be assigned.
安排好相关工作人员的工作。