點心房助廚3 Pastry Commis 3

•執行點心廚現場操作的工作 

•記錄新的食譜、新的程序並且透過學習去提升自己的專業能力 

•確認工作區域一直處於乾淨的環境 

•準備食材協助基本的備餐及依照主管要求協助各個區域工作 

•To execute operational duties at the Pastry. 

•Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge. 

•To ensure that the working area is clean at all the time. 

•Prepare all ingredient and basic mise-en-place and assist the chefs in various section of kitchen as instructed by his supervisor.

• 執行麵包廚房現場操作的工作 

• 記錄新的食譜、新的程序並且透過學習去提升自己的專業能力 

• 確認工作區域一直處於乾淨的環境 

• 準備食材協助基本的備餐及依照主管要求協助各個區域工作 

• To execute operational duties at the Pastry. 

• Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge. 

• To ensure that the working area is clean at all the time. 

• Prepare all ingredient and basic mise-en-place and assist the chefs in various section of kitchen as instructed by his supervisor.

• 執行點心廚現場操作的工作 

• 記錄新的食譜、新的程序並且透過學習去提升自己的專業能力 

• 確認工作區域一直處於乾淨的環境 

• 準備食材協助基本的備餐及依照主管要求協助各個區域工作 

• To execute operational duties at the Pastry. 

• Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge. 

• To ensure that the working area is clean at all the time. 

• Prepare all ingredient and basic mise-en-place and assist the chefs in various section of kitchen as instructed by his supervisor.

甜點領班負責在工作站指導並準備各類甜點項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 

1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 

2. 擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 

3. 能夠靈活地在各餐飲部門內輪替值班。 

4. 能夠獨立執行所被分配到的工作區域職務。 

5. 維持廚房的一貫標準並遵循該廚房所規範的準則。 

6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 

7. 遵循酒店的標準作業流程。 

8. 充分熟悉酒店所提供的各項服務與設施。 

9. 執行所屬廚房的開始及結束營業的作業流程。 

10. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 

11. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 

12. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 

The Chef de Partie directs the preparation of a variety of pastry items at a workstation, which includes preparing, baking, and plating dishes. The Individual guides a section of the kitchen’s operations, suggests areas for continuous improvement within a workstation, adheres to customer service standards, and supports initiatives to maintain food hygiene, health, and safety standards.  

1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 

2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set.  

3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 

4. To independently be able to run the section you are assigned to. 

5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 

6. Report in the logbook all productions and problems daily including spoilage and breakage. 

7. Follow the hotel‘s SOPs. 

8. To be fully conversant with all services and facilities offered by the hotel. 

9. To perform opening and closing procedures established for the Place of Work as assigned. 

10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs. 

11. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage  

12. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.

麵包一廚/二廚負責在工作站並準備各類麵包項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 

1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 

2. 能夠靈活地在各餐飲部門內輪替值班。 

3. 維持廚房的一貫標準並遵循該廚房所規範的準則。 

4. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 

5. 遵循酒店的標準作業流程。 

6. 執行所屬廚房的開始及結束營業的作業流程。 

7. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 

8. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 

9. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 

The commis directs the preparation of a variety of bakery items at a workstation, which includes preparing, baking and plating dishes. Adheres to customer service standards and supports initiatives to maintain food hygiene, health, and safety standards.  

1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 

2. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 

3. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 

4. Report in the logbook all productions and problems daily including spoilage and breakage. 

5. Follow the hotel‘s SOPs. 

6. To perform opening and closing procedures established for the Place of Work as assigned. 

7. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs. 

8. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage  

9. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.

• 執行麵包廚房現場操作的工作 

• 記錄新的食譜、新的程序並且透過學習去提升自己的專業能力 

• 確認工作區域一直處於乾淨的環境 

• 準備食材協助基本的備餐及依照主管要求協助各個區域工作

•完成主管交代的的工作並協助其他單位或區域 

•提供給廚房專業支援 

•依照食品安全衛生管理規章標準，於廚房執行高標準的食材準備工作。 

•協助整體廚房相關事宜，掌握食物的品質 

•遵守廚房的製造過程符合HACCP規範 

•長期PT或短期PT皆可 

•Perform any general duties as defined by his supervisor and help in any other department or section in the kitchen. 

•Provide professional support to the Kitchen 

•Maintain a high standard of all food preparation and service, according to the standards required by the management. 

•Take any note on new recipes, new procedures, keep his learning process going at all times to improve his professional knowledge.