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薪资: 6千-7千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:天津-南开区 食宿:提供食宿

Wok Chef 头锅This position is concerned with assisting in cooking and food presentations according to thestandards set by the hotel and ensuring smooth operation of cooking section inthe kitchen.根据酒店标准进行食品的烹制和准备工作并保证该部位的正常运营。 1.     To be responsible for the preparation, cooking and presentation of food in section.负责该部位食品的准备和烹制。2.     To ensure that mise-en-place is completed prior to service.做好提供服务前的准备工作。3.     To be responsible for cooking of food items.负责食物的烹制。4.     To ensure smooth running of the cooking section during operation.确保该部位的正常运营。5.     To ensure that all the food items are prepared according to standard set by the Executive Chinese Chef.根据中餐行政总厨的标准准备食物。6.     To ensure proper handling of groceries and perishable food items处理好易腐烂食物。7.     To keep working areas,stove and equipment clean and in good condition.保证工作区、用具以及设备的清洁并使其处于良好状态。8.      Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly保持对产品全面知识的了解包括配料,设备、供应商、市场和发展趋势并就厨房合适的调整给出建议。9.      Participate in the planning and costing of menus参与菜单及其成本的设计。10.   Ensure that outstanding culinary technical skills are maintained确保出色的技能得以维持。11.   Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。12.   Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。13.   Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。14.   Can be utilised during inventories.可以被要求进行盘存工作。15.   All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。16.   Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。17.   Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。18.   Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。19.   Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行     为举止,确保部门的良好运营。20.   Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。21.   Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the ExecutiveChef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。22.   Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials,  and promotional activities as per instructions given by the ExecutiveChinese Chef.遵照中餐行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。23.   Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。24.   Advise new menus and seasonal food concept changes with the help of the ExecutiveChinese Chef.协助中餐行政总厨厨师对新菜单提出建议和改变季节性食品的观念。25.   Select team member that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准。26.   Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。27.   Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护,并采取必须的步骤保持区域最高的标准。28.   Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。29.   At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。39.  To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.确保员工充分的理解并遵守员工手册内容。40.  The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.如有必要,该部门有权更改或补充该职位描述。41.   Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责。Chop Chef 头砧This position is concerned with organizing and supervising th Chop. items according to the standards set by the ExecutiveChinese Chef.依据中餐行政总厨所下达的标准,负责对砧板部进行运营和管理。 1.     To ensure that all the food items are prepared according to standard set by the Executive Chinese Chef.根据中餐行政总厨的标准准备食物。2.     Checks the quality of all food items before preparation.在准备前检查所有食物的质量。3.     To deal with high prices and the quality of the food stock处理高价食品质素与存货。4.     To identify a variety of dishes, ingredients and equipment, under the command of the work识别各种菜市配料及用具,指挥下属工作。5.     the development of stock on time table按时指定存货表。6.     To maintain a strict control of portions and wastage.严格控制食物的客重和耗损。7.     To ensure proper handling of groceries and perishable food items处理好易腐烂食物。8.     To keep working areas,stove and equipment clean and in good condition.保证工作区、用具以及设备的清洁并使其处于良好状态。9.     Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly保持对产品全面知识的了解包括配料,设备、供应商、市场和发展趋势并就厨房合适的调整给出建议。10.  Ensure that outstanding culinary technical skills are maintained确保出色的技能得以维持。11.   Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。12.   Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。13.   Can be utilised during inventories.可以被要求进行盘存工作。14.   All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。15.   Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。16.   Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。17.   Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行     为举止,确保部门的良好运营。18.   Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。19.   Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the ExecutiveChef on any problems to take appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的   整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。20.   Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials,  and promotional activities as per instructions given by the ExecutiveChinese Chef.遵照中餐行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。21.   Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。22.   Advise new menus and seasonal food concept changes with the help of the ExecutiveChinese Chef.协助中餐行政总厨厨师对新菜单提出建议和改变季节性食品的观念。23.   Select team member that display qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准。24.   Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。25.   Responsible for overseeing the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.负责察看清洁、卫生和厨房维护,并采取必须的步骤保持区域最高的标准。26.   Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。27.   At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。28.  To ensure that all team members have a complete understanding of and adhere to the Hotel’s Team member Rules and Regulations.确保员工充分的理解并遵守员工手册内容。29.  The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.如有必要,该部门有权更改或补充该职位描述。30.   Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责。

薪资: 3.5千-4.5千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:天津-南开区

Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions.Assists the Sous Chef /Junior Sous Chefin training team members.Participates in product development and in controlling the smooth operation of the kitchen.Prepares and cooks food in all areas of the kitchen as and when directed. 根据工作标准、备料单、照片及上级的指示准备食物,协助厨师长/初级厨师长培训员工。参与提高食品质量,保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。 1.      Prepares food for guests and team members efficiently, economically, and hygienically as per the standard recipes following the standards and procedures.为客人和员工高效率的提供食物,做到物美价廉,要按照标准食谱制作并且要符合食品卫生。2.      Hands on supervision of work operations.监督厨房的正常运作。3.      Assist the Sous Chef/Junior Sous Chefin the day-to-day operation of the kitchen and to help maintain a highStandard of food preparation and presentation.协助厨师长/副厨师长管理厨房的正常运作,保证食品的高质量。4.      Support the Sous Chef/Junior Sous Chefin the overall smooth operation of the kitchen ensuring prompt service at all times.在厨房运作方面支持厨师长/副厨师长工作,保证提供高效率的服务。5.     Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。6.     Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。7.     Continuous Organization of Maintenance, Cleanliness and Hygiene according to Safe & Sound Procedures as well the established FSMS Standards.继续保持清洁和卫生依照安全和可靠的程序制定的卫生标准。8.     Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。9.     Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。10.  Can be asked to work for off site events.可以被要求进行外卖工作。11.  Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。12.  Can be utilised during inventories.可以被要求进行盘存工作。13.  All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有员工都应知道关于住宿率,宴会,预测计划和收益。14.  Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。15.  Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。16.  Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意。17.  Willingness to learn and adapt to changes.积极的学习和适当的改变。18.  Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据酒店的规则和员工手册的要求行     为举止,确保部门的良好运营。19.  Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。20.   Monitor food quality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料。21.   Check the quality of food prepared by team member to the required standard and make necessary adjustments.检查员工准备的食品质量按需求标准和做出必要的调整。22.   Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。23.   At all times understand, practice and promote the teamwork approach to achieve missions, goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准。24.  The management reserves the right to change / extend this job description if necessary at any point of time during her / his employment.如有必要,该部门有权更改或补充该职位描述。25.   Carries out any other reasonable duties and responsibilities as assigned.完成任何其他合理的职责和被指派的职责。

薪资: 面议 经验:2年以上 企业类型:国际高端酒店/5星级
地区:广东-珠海

 

薪资: 3.2千-3.7千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-惠州 食宿:提供食宿

主要职责 Main Responsibilities? 在烹饪指南和主管的知道下创新及呈现新的菜品.Creates and presents the dishes in line with cooking instructions and supervisor's in structions.                 ? 适应工作波动,特别是对待一些特殊活动及特定的客人.Adapts work to fluctuations in level of activity, to special events and particular guests.                               ? 帮助收货及根据食品储存指南来整理食品存放货架.     Helps receive deliveries and tidies food items according to storage guidelines. ? 需要准备高标准的菜品.Is responsible for the high standard of dishes prepared.                                      知识及经验 Knowledge and Experience? 持有烹饪专业资格证书或没有相关教育背景但渴望学习并等待验证他们的技能和动机.Vocational diploma in food & beverage studies and/or anyone eager to work in the sector regardless of their educational background, pending validation of their skills and  motivations.         ? 通过经验,建立良好的技术知识.           Experience that demonstrates well established technical know-how.   ? 铂尔曼:一个全新的服务理念,以亲近,亲切和分享体验为宗旨.           Pullman: a new service attitude centred on proximity, sociability and sharing experie.? 通过发挥个人的好学精神确保所有员工都具有同样的铂尔曼精神,思路开阔,个性开朗和积极向上.Ensure all staff embody the same mindset by developing each individual's sense of  curiosity, open-mind dness, interpersonal skills and sense of initiative.                         ? 领导力和培训他人的能力.Ability to lead and train others .   ? 灵活性和响应力.           Flexibility and responsiveness .

薪资: 4千-4.5千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-惠州 食宿:提供食宿

主要职责 Main Responsibilities? 根据酒店和品牌定义的烹饪方法和加工方式生产并呈现菜肴.Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand.                                              ? 可以询问是否需要再客人面前准备食品,这将根据餐饮部的指示. May be asked to carry out some food preparation in the dining room in front of guests, depending on events or how the F&B offer is organised.                                       ? 保证食物是完美的,高标准及正确的温度下.Ensures that dishes are well presented, of a high standard and at the right temperature.                               ? 按照客人希望的事件送上菜品.           Delivers dishes in good time to suit guests' wishes.   ? 依照酒店规条,可能会被要求接受交货,检查和储存货物.           Depending on the hotel, may be asked to receive deliveries, check and store merchandise.                        ? 安排员工的工作时间来配合一些特殊活动.           Organizes his/her work and timing to suit fluctuations in guest numbers and special events.                              知识及经验 Knowledge and Experience? 持有烹饪专业资格证书.Vocational certificate or diploma in professional cuisine.   ? 通过经验,建立良好的技术知识.           Experience that demonstrates well established technical know-how.   ? 铂尔曼:一个全新的服务理念,以亲近,亲切和分享体验为宗旨.           Pullman: a new service attitude centred on proximity, sociability and sharing experie? 通过发挥个人的好学精神确保所有员工都具有同样的铂尔曼精神,思路开阔,个性开朗和积极向上.Ensure all staff embody the same mindset by developing each individual's sense of  curiosity, open-mind dness, interpersonal skills and sense of initiative.                            ? 领导力和培训他人的能力.Ability to lead and train others.    ? 灵活性和响应力.          Flexibility and responsiveness. 

薪资: 面议 经验:不限 企业类型:国际高端酒店/5星级
地区:浙江-杭州

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薪资: 3.5千-1万 经验:2年以上 企业类型:国际高端酒店/5星级
地区:福建-厦门 食宿:提供食宿

热招 (头灶、二灶、头砧板、头烧味、头点心、凉菜主管、上什、打荷)岗位职责1.根据工作标准、为客人及员工准备食品。当接到指示时立即进入工作状态。保证有效安全的工作并发扬勤俭节约的风格。熟知菜单及配料成分。2.根据标准食谱卡、为客人及员工准备和制作食品。3.严格遵守本部门的标准及程序。4.确保正确安全的使用所有装备、机器和工具。5.保持厨房、仓库、冰箱和冷冻机高标准的食品卫生、干净、整洁等。 岗位要求1.厨房专业知识和技能。2.至少两年五星级酒店工作经验。3.良好的体质,创造力,工作态度主动,热爱学习。

薪资: 面议 经验:5年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

岗位职责/职位描述1.??????星级酒店工作经验? ? ? ? ?Related working experience in star-rated hotel2.??????业务知识熟练;工作认真? ? ? ? ?Skilled in relevant technique and knowledge,hard-working3.??????熟悉各类中厨各类菜品的制作等,出品稳定? ? ? ? ?Familiar with the production procedure of ?stir-frying4.??????有责任心;组织管理能力强? ? ? ? ? Capable of taking responsibilities, Excellent in organizing staff

薪资: 4千-5千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

岗位职责/职位描述1.      星级酒店工作经验         Related working experience in star-rated hotel2.      业务知识熟练;工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉各类泰厨各类菜品的制作等,出品稳定         Familiar with the production procedure of  stir-frying4.      有责任心;组织管理能力强          Capable of taking responsibilities, Excellent in organizing staff

薪资: 4千-5千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

岗位职责/职位描述1.      星级酒店工作经验         Related working experience in star-rated hotel2.      业务知识熟练;工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉拉面相关菜品的制作等,出品稳定         Familiar with the production procedure of  noodle dishes4.      有责任心;组织管理能力强          Capable of taking responsibilities, Excellent in organizing staff

薪资: 5千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:上海-浦东新区 食宿:提供食宿

正是这样一家独具东方韵味的迷·上海餐厅已经连续三年蝉联米其林指南一星餐厅殊荣。2016年,米其林指南第一次来到上海,在粤菜百花齐放的参评餐厅中,迷·上海餐厅脱颖而出成功摘得一星;第二年,在《米其林指南2018》中,餐厅再次荣获米其林一星荣誉,并受邀作为当晚发布晚宴指定菜品供应餐厅之一。2018年,餐厅第三次蝉联米其林一星。?Job Description 岗位描述You will be responsible to provide an excellent and consistent level of service to your customers. The Stove is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards.工作中你将负责提供始终如一高标准的、卓越的客户服务。中餐炉灶(米其林餐厅)需要负责提供一致的,高质量的产品并需要保障食品质量化和专业化,以及协助厨师长提供快捷、灵活的服务,坚持支持出口的经营理念和卓美亚集团酒店的五星服务标准。?Qualification 资质要求- At least 3 years of kitchen working experience in a hotel or restaurant with good standards.在高品质星级酒店、餐厅有过至少三年的厨房工作经验。- Know related English in speaking and reading.了解相关菜品的英文读写。- Good communication and interaction skills.拥有良好的与人沟通和交流技巧。- People oriented.乐于助人。- Basic Culinary skills / good hygiene knowledge拥有基本烹饪技巧以及良好的卫生知识。  

薪资: 5千-8千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:湖北-武汉 食宿:提供食宿

MAJOR FUNCTION主要功能 :To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines.控制食品的存货量及何种食品需要被订购,按照标准接收易腐物品, 贯彻并执行F. I. F.O.原则及贮藏制度。Job Vacancies 职位空缺:头锅1名,二锅1名;头砧1名,二砧1名;头点心1名,二点心1名;头烧腊1名,二烧腊1名;头上什1名,二上什1名;头打荷1名,二打荷1名;员工餐厅主管1名。JOB SPECIFICATION職位要求 :1. Food and Beverage culinary management  experience with demonstrated leadership.餐饮管理经验。2. Extensive knowledge of food handling and sanitation standards.全面的食品加工及卫生标准知识。3. Strong associates relation skills and conflict management skills ,and also effective decision making skills.强大的处理员工关系冲突管理技巧,有效的决策力。4. Knowledge of movement regulations and safety standards.运转规章及安全标准。5. Good communication skills (verbal and listening and writing).良好的沟通技巧(口语,听力及书写)。6. High School Diploma or equivalent required.高中或相关文凭。7. Culinary Education preferred.厨房教育背景优先。8. Certification as required to comply with local and state code.资格证书必须遵守国家和地方法规。9. Salary depends on the working experience.薪资将根据具体工作经验面议。

薪资: 2.6千-4千 经验:不限 企业类型:国际高端酒店/5星级
地区:江苏-徐州 食宿:提供食宿

协助提供健康、卫生、多种花样的食品。Assists in providing food that are healthy, hygienic and has variety.根据员工提出的意见和建议,协助改进工作。Assists in making progress on task according to associate suggestion and opinion.协助员餐厨师长,按时完成员餐菜单编制工作。Assists in working out the menu with Chef de Cuisine on time.根据所设定的政策和方针, 确保食物盈余并尽量利用剩余的食品原料。Ensures food surpluses and leftovers are used according to the set guidelines and policies.烹制菜肴并确保根据菜单和配方准备食品, 以确保食品的质量达到凯悦酒店集团的标准。Prepares food according to menus and recipe, ensuring the quality of food meets Hyatt Hotels Corporation standards.严格执行食品分摊政策,以便能有效的做好控制成本工作。Strictly adheres to food apportionment policy to control costs effectively.在厨师长的指导下,乐于学习及制作新的菜肴。Takes interest in learning and preparing new products as directed by the Outlet Chef de Cuisine.紧密督导厨师和员餐其他员工,并协调他们的工作,以确保经济、及时的食品制作。Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. 观察食物的准备和制作方法、份量及食物的装饰,以确保食品是按预先的设计制作的。Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.在食物装盘及服务前,对食物进行检查。Tests cooked food before plate-up and service.按时检查员餐厨房设备/设施,确保正常运作。Ensures the maintenance and function of kitchen equipment.确保所有厨师在操作中使用正确的工具。Ensures all Commis Chefs and Kitchen Apprentices use the right tool for the right job.确保所有厨师正确、安全地操作食品加工机器。Ensures all Commis Chefs and Kitchen Apprentices handle the food-preparing machine in a proper and safe manner.确保员餐工作场所始终干净整洁。Ensures the cleanliness of associate kitchen environment at all times.

薪资: 3千-6千 经验:不限 企业类型:国际高端酒店/5星级
地区:黑龙江-哈尔滨 食宿:提供食宿

岗位职责:1. 组织厨房运营并制作和送上各种菜肴,监管厨房团队中的下级员工。2. 负责中餐菜品出品,熟练制作东北菜,粤菜,川菜及融合菜。3. 指导厨房帮手,包括厨师的工作。岗位要求:1.能制作东北菜,粤菜,川菜及融合菜,有创新精神。2. 具有良好的服务意识,团队协作精神以及良好的沟通协调及应变能力;3. 能适应倒班工作。

薪资: 8千-1万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:湖北-武汉 食宿:提供食宿

-至少15年以上粤菜烹饪相关工作经验,国际品牌酒店同岗位工作经验优先。-有相关的烹饪管理培训和职称。-负责粤菜出品,确保出品质量,成本控制,菜品创新。-对宴会菜单有一定创新及推广。-对下属有良好的培训技巧,具备良好的行动力,决策能力,沟通能力。-确保厨房内安全操作,消除安全隐患。-及时汇报工作中的问题和建议。

薪资: 5千-6千 经验:不限 企业类型:国际高端酒店/5星级
地区:安徽-合肥 食宿:提供食宿

岗职责位1、 负责菜肴的烹饪及灶台调料的添置;2、 负责加工每日零点备货及宴会备货所需食材;3、 按照各个菜品的操作程序及要求烹制各种菜肴,负责热菜的装盘及出品;4、 正确使用及妥善保管好剩余调味品;5、 监督菜品的质量、检查菜肴味、色、量及盘饰摆设是否清爽、美观等情况,对不符合质量标准的菜品不予上桌;6、 做好工作区域内环境、设施、设备的清洁卫生及安全工作;7、 积极参与新菜研发;

薪资: 5千-8千 经验:不限 企业类型:国内高端酒店/5星级
地区:上海-浦东新区 食宿:提供食宿

1.根据标准的菜谱制作高质量的食品菜单Produces food of high quality according to standard recipes and menu 2.酒店厨房专业知识及领导能力                     Kitchen management professional knowledge and leadership skills3.具有很强的计划、组织、沟通、协调、领导能力Organizing And Planning Skills,communication skills,Coordination Skill,leadership skills4.熟练运用办公软件及相关管理软件 skilled in the use of office automation equipment and realated management software

薪资: 3千-4千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:广东-汕尾 食宿:提供食宿

Position Summary职位概述:This position is concerned with theassisting TMR Head Chefof supervisory andadministrationjob in kitchensection in the Staff Canteen. 员餐主管协助员餐主厨管理员工餐厅和处理行政事务。This position is concerned with theassisting Chef de Partie to supervise the staffin kitchensection in the Staff Canteen. 员餐厨师协助员餐主管管理。Specific Job Knowledge, Skill and Ability工作技能技巧要求:1. A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.是一个精力充沛,创新思想的人,有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验。2. A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.是一个能够提供培训,领导团队,激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。3. Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。4. Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。5. PC and basic software knowledge.计算机基本的软件知识。6. Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。7. Working well in stress situations, remain calm under pressure and able to desolve problems.在压力下很好地完成工作,保持冷静解决问题。8. Able to work in an moist, hot and sometimes loud environment.能够在潮湿,热和不时吵闹的环境中工作。9. Maintain excellence in leadership abilities.保持优秀的领导能力。

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:广东-汕尾 食宿:提供食宿

目前空缺:西厨房冷菜主管;Position Summary职位概述:Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef / Junior Sous Chef in training team members.Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. 根据工作标准、备料单、照片及上级的指示准备食物,协助厨师长/初级厨师长培训员工。参与提高食品质量,保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。Specific Job Knowledge, Skill and Ability 工作技能技巧要求:1.Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。2.Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。3.Working well in stress situations, remain calm under pressure and able to desolve problems.在压力下很好地完成工作,保持冷静解决问题。4.Able to work in an moist, hot and sometimes loud environment.能够在潮湿,热和不时吵闹的环境中工作。5.Must have a good knowledge of Western or Chinese cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner. 具备有与本职位相配的中西餐烹饪知识,高效率,高质量完成本职工作。6.3-4 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.三至四年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。7.Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .高中毕业,最好是专业烹饪学校毕业。

薪资: 1万-1.5万 经验:3年以上 企业类型:邮轮
地区:国外-国外 食宿:提供食宿

 欧洲维京邮轮(Viking Line)      公司总计有64艘河轮,6艘远洋邮轮。公司成立于1997年,总部设在美国洛杉矶,主攻北美,英国,澳大利亚市场。在著名高档生活旅游杂志《Condé Nast Traveler》进行的2014年最佳邮轮的评选中,公司的17艘邮轮榜上有名。河道游路线以欧洲各河流为主,莱茵河(Rhine River),多瑙河(Danube River),塞纳河(Seine River)等名河都有多种主题。      公司2014年一举推出14艘新邮轮,这些新船都可搭载190名乘客,所有的舱房都可看得到风景并带有阳台,新船的投入运行将让游客有更新更好的河道游体验!一般每艘邮轮只搭乘二百名乘客左右,船上除提供高品质的住宿和美食外,每到一地,还带领乘客进行岸上游,并留出充足的时间给旅客自由游览。慢条斯理地带领游客深入到河两边的风景文化中去,细细品味一路的风土人情。从2010年开始,公司在斯堪的纳维亚半岛海岸、不列颠群岛的海岸,以及波罗的海和地中海的海洋中开始为游客提供邮轮旅游服务。公司目前在美国、英国、澳大利亚、中国都有船票销售网点,在瑞士有办公室,全球员工超过4000名。       维京邮轮现委托北京鑫裕盛公司在中国招聘中餐厨师,通过后赴欧洲内河游轮上工作:岗位要求:负责河轮上食品服务与制作,确保食品和厨房达到HACCP标准根据公司标准、菜单和食谱,确??腿撕秃勇执钡淖ㄒ瞪头峙浯觯褐葱信访吮曜?,薪水面议,邮轮公司缴纳商业保险,免费食宿,免费机票。要求:1.4或5星级酒店或餐厅二年以上烹饪经验,熟悉了解中西餐饮文化知识;     2.普通话标准;     3.有邮轮资历者优先;     4.抗压能力强,注重团队精神     5.男性身高1.68米以上     6.身体健康,无纹身,身材匀称;面试者提交材料:个人带有照片的英文简历。如有其它获奖证书或者工作证明请面试时候一起提交。联系方式公司地址:北京市东城区安定门东大街28号雍和大厦C座9层武汉市武昌区友谊大道2号2008新长江广场A座4楼联系电话:18845028228仵老师(北京)[email protected]钱老师(武汉)[email protected]在线咨询: QQ:3535782278、1184328122公司网址: www.sinocrew.com

薪资: 面议 经验:3年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳

岗位职责:时刻保持对于同事和主管等一个专业和积极的态度,依据饭店的规则和员工手册的要求行 为举止,确保部门的良好运营。协调、?组织和参与分配的厨房有关的所有生产。检查并跟进零点菜单和每日菜单,季节特供菜单遵照厨师长或直接主管要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。紧密配合他的主管对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。检查所有归属于该部门的设备,确保所有设备正常运转,如果需要报告向上司的任何错误和问题有待解决。准备递送工程部门的维修单。协助厨师长日常需求和各部分的准备工作岗位要求:3-5年的高级厨师或主管/五星级酒店或很高级别的个体餐厅基本的英文能力(口语&书写)广泛的知识包括厨房设备和能够培训员工高中或相等的学历

薪资: 3千-5千 经验:不限 企业类型:国际高端酒店/5星级
地区:福建-厦门 食宿:提供食宿

?This position is concerned with being responsible for the production and preparation of all TM restaurant related items as per supervisor instructions.根据主管的要求负责员餐所有食物的准备与制作 ? Should have a good sound knowledge of the cooking.具有良好的烹饪方面的专业知识 ?To help in preparing the daily mise-en-place and team member meal items.做好日常的准备工作和员餐的准备工作

薪资: 3千-5千 经验:不限 企业类型:国内高端酒店/5星级
地区:云南-西双版纳

岗位职责1.负责热菜成品的烹制,根据标准进行烹制,保证菜肴的质量。2.负责各种汤料、酱汁的熬制。3.检查调味、酱汁、汤料及器皿,督促打荷厨师做好开餐前工作准备。4.组织打荷厨师研究菜品的烹调操作及其装盘摆饰,互相了解、加强沟通,确保在工作中能相互密切配合。岗位要求1.有2年厨房工作经验和1年厨房管理经验。2.能吃苦耐劳。

薪资: 5千-6千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:广东-清远 食宿:提供食宿

1、有五星级酒店员工餐厅管理工作经验;2、会开发不同菜系菜品;3、懂得控制成本,员工培训

薪资: 面议 经验:1年以上 企业类型:国际高端酒店/5星级
地区:天津-南开区 食宿:提供食宿

岗位职责1.在厨师长的领导下,按菜式规定,烹制各种菜式,保证出品质量。2.按西厨厨师长厨分工,完成大型宴会、酒会的菜品制作任务。岗位要求1.专科以上文化程度,或相关专业毕业。2.熟悉饮食的工作规范和要求,掌握配菜的各种操作技术的质量要求。3.一年以上同星级同岗位工作经验。4.能按工作规范和质量标准要求独立进行工作,并有相应的技术等级。5.工作有责任心,做事认真负责。

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