1.Oversees the production management of allpastry and bakery goods for the hotel ’ s foodand beverage operation , ensuring that therequired mise - en - place and finished productsare produced and delivered to the appropriateareas . 2.Tastes and monitors the pastry and bakedproducts served throughout the operation , providing feedback where appropriate . 3.Ensures that the Pastry Department operateswith the lowest possible cost structure whilealso delivering on the brand promise to theguest . 4.Constantly evaluates local , national andinternational market trends , vendors and otherhotel / restaurant operations to make sure thatthe hotel ’ s own operations remain competitiveand cutting edge . 5.Continuously explores ways to support outletsin creating products that help to maximiserevenues and profits . 6.Familiar with all Fire and EmergencyProcedure. Company N

Assist the executive chef in equipment and food procurement during opening preparation* Responsible for staff recruitment and training during the preparation period* Assist the Executive Chef and Chief Chef of bakery in formulating menus and standards* Assist bakery Executive Chef in formulating work plan and festival promotion menu* Bakery Executive Chef is in full charge of kitchen arrangements during his absence, including attending hotel meetings and supervising dessert bread production and food safety in all restaurants

1. Check the appearance and personal hygiene of employees according to the group's health system.2. Assisted the chef in formulating snack costs and controlling gross margin.3. Be familiar with extensive knowledge or menu development, and confirm the new product form, procurement and promotion plan of the festival with the chef in advance.4. Provide technical training to employees on a regular basis, encourage their innovation consciousness, and recognize their innovation and contribution to the department.5. Able to maintain good communication and cooperation with other management teams, so as to minimize the breakage rate of machine tools in the kitchen

every shift work,Pay attention to the hotel business situation in timely manner to arrange the employees stock up.Daily check material and order,.Follow up BEO list to arrange stock up and recent promotionactivities.strict with myself and ask employees to get the job done,lead by example.Assist a good chef,the enthusiasm of employees and training employees.It is important to ensure the food quality and standard of supervision and good product.