希爾頓Pastry Chef 點心房主廚【Signia Hilton Tainan】

1. 全面負責點心房營運管理，統籌西點、麵包及甜品製作與品質控管。
Managed pastry kitchen operations, overseeing pastry, bread, and dessert production with quality control.

2. 依據飯店需求規劃菜單，開發創新產品並持續優化出品。
Developed menus and innovative products based on hotel requirements.

3. 嚴控食品成本，負責原料採購、庫存管理及成本分析。
Controlled food costs, purchasing, inventory, and cost analysis.

4. 確保食品衛生與安全標準落實，維護高品質製作環境。
Ensured food safety, hygiene standards, and consistent quality.

5. 負責團隊管理、人員培訓、排班及績效評估。
Led team training, scheduling, and performance management.

6. 協調宴會及餐飲部門供應需求，確保出品效率與品質。
Coordinated pastry supply for banquets and restaurants to ensure efficiency and quality.

7. 管理設備維護與採購規劃，提升點心房整體運營效能。
Managed equipment maintenance and procurement to improve operational performance.