Demi Chef de Partie Pastry

Purpose of Role

Ensure high pastry making productivity standards and manpower at all times.

The entire department will be required to conduct their duties in a courteous safe and efficient manner in accordance with W Taipeis policies and procedures ensuring that a high level of service is maintained.

Responsibly Description

• Basic dough preparation.
• Preparation of French pastry cake tart and bread.
• Ensure all required products are produced per all venue standards.
• Check and taste served products to ensure that food quality is the same as was in fridges and freezers.
• Assist in making food requisitions.
• Provide items ordered by service Talent.
• In conjunction with Sous Chef implement and prepare new items and menus and ensure optimum food quality.
• Provide new and existing Talent with training required skills and knowledge to perform their jobs.
• Assist Sous Chef perform his / her duties.
• Anticipate guest needs through observation and offer prompt efficient service; either personally or through effective communication with other Talent.
• Uphold the Marriott International Cares culture by demonstrating Star Service standards to guests and fellow Talent at all times.
• Comply with all relevant workplace and occupational health & safety rules and related W / Marriott International policies at all times.
• Align management procedures and behavioral standards based on W Taipeis vision values policies and Marriott Internationals values.
• Comply with Marriott International Code of Business Conduct at all times.
• Be well versed and knowledgeable of W and Marriott Internationals fire and evacuation Talent are aware of their assigned duty per work place and fire / fire safety procedure.
• Undertake any additional duties as requested by Pastry Talent Coach Executive Chef or hotel management.
• Follow food safety program.

職位宗旨

確保點心房的生產力與生產質量以及維持在任何時候的烘焙人力

遵從台北W飯店的政策和做法要求廚師以有禮貌安全和高效率的方法提供及維護最高水準服務

主要負責事項

• 基本麵糰的準備
• 法國糕點蛋糕塔類和麵包的生產準備
• 控管所有的成品確保都根據標準處理
• 負責檢查已上櫃的成品確保質量與口味與內場冷藏 /冷凍的情況一致
• 協助叫貨
• 支援外場訂單生產
• 會同主廚準備新的項目和菜單確保達到最高的食品水平
• 提供新進與現有人才所需的技能與知識培訓
• 協助主廚執行職責
• 親自或透過與其他同事的有效地聯繫來觀察並預期客人的需求提供及時而高效率的服務
• 將萬豪國際集團的理念星級服務標準及文化傳達給員工及顧客
• 確保遵守W及萬豪國際有關工作場所及職業衛生安全政策
• 依據台北W飯店企業價值觀政策願景及萬豪國際集團的行為理念制定管理方式工作方法及行為
• 隨時遵守萬豪國際商業行為守則
• 清楚的了解台北W飯店對工作場所要求的消防疏散及安全衛生程序確保同仁瞭解並熟悉被分配到的工作場所的維護工作及消防程序
• 承擔公司行政主廚及主管額外要求的工作職責並全力配合
• 遵照食品安全計劃