甜點副主廚負責指導甜點部門的所有工作區域，帶領食物準備工作。此職位負責指導甜點部門的各項運營，實施持續改進，執行顧客服務標準的審核，並主導服務、食品衛生、健康及安全標準的遵守。
1. 必須完全了解並能夠指導、修正及示範分配工作區的所有職責和任務，達到既定標準。
2. 確保所有營運設備、供應品及庫存項目的庫存量符合規定，並確保餐廳設備齊全。
3. 每天進行班前簡報，向員工傳達準備工作、服務流程和菜單內容。
4. 根據單點菜單和活動BEO準備及製作甜點，確保符合規定的食譜和標準。
5. 根據菜單訂單確定所需的備料。
6. 為工作站擺盤甜點。
7. 維護庫存和供應品的記錄。
8. 在甜點廚房區域指導員工控制份量和減少浪費，以達到最小損耗。
9. 透過適當的反饋渠道上報服務挑戰或問題。
10. 驗證新菜品的成本分析。
11. 監督每月庫存盤點。
12. 與清潔部門協調安排清潔和防治害蟲工作。
13. 識別部門的培訓需求，並與部門主管共同制定培訓計劃，以填補技能差距。
14. 確保餐廳保持清潔和有序，包括前堂和後廚，並確保HACCP表格填寫完整並保存在廚師辦公室。
The Pastry Sous Chef directs all sections of the pastry operations to guide the preparation of food across all workstations. The individual guides all sections of the pastry’s operations, implements continuous improvement across all workstations, performs audits on adherence to customer service standards, and leads the compliance of service, food hygiene, health, and safety standards.
1. Fully understand and be able to guide, correct, and demonstrate all duties and tasks assigned to the work area, ensuring they meet the established standards.
2. Ensure that the stock levels of all operating equipment, supplies, and inventory items are in compliance with requirements and that the restaurant is adequately equipped.
3. Conduct daily pre-shift briefings to employees, communicating preparation work, service procedures, and menu items.
4. Prepare and produce pastries for the à la carte menu and event BEO, ensuring they comply with the prescribed recipes and standards.
5. Determine the required mise-en-place based on menu orders.
6. Plate pastries for the workstation.
7. Maintain records of inventory and supplies.
8. Guide staff in controlling portion sizes and reducing waste in the pastry kitchen area to minimize losses.
9. Escalate service challenges or issues through proper feedback channels.
10. Verify the cost analysis of new dishes.
11. Supervise monthly stocktaking.
12. Coordinate with the Stewarding department to arrange cleaning and pest control.
13. Identify the training needs of the department and collaborate with department heads to develop a training plan to address skill gaps.
14. Ensure that the restaurant is kept clean and organized, both front and back of house, and that HACCP forms are completed and stored in the Chef‘s office.
