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薪资: 4.5千-6千 经验:不限 企业类型:西式餐饮
地区:广东-深圳 食宿:提供食宿

工作时间/两头班:10:00-14:00,17:00-22:00, 月休做六休一。岗位职责要求:1、1年以上寿日本料理厨房热厨中工经验,有热情,有志向从事专业日本料理。2、品貌端正,口齿清晰,吃苦耐劳,服从领导管理及能配合公司营运需要,有团队合作精神。福利:1、提供住宿,员工餐,购买社保;2、法定假做一补三,带薪年假;3、年终奖金4、每月员工生日庆典;5、提供在职带薪培训;6、内部优先晋升制。

薪资: 面议 经验:3年以上 企业类型:国内高端酒店/5星级
地区:浙江-嘉兴 食宿:提供食宿

岗位职责1.直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2.保证所有的厨房正常工作。3.检查厨师的仪容仪表及个人卫生。4.确保所有采购食品的质量。5.建立各种控制体系(卫生、成本等)正常运作.6.极积开创新菜,制订餐厅的菜单、自助单及特殊菜单。岗位要求1.大专以上学历,同星级同岗位工作经验3年以上。2.接受过专业技术训练。3.有丰富的技术及行政经验,熟悉西式烹调。4.懂得成本核算,食物原料及食品营养知识。5.身体健康,精力充沛。

薪资: 面议 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-广州

To assist the Demi Chef in the dailyoperation to produce high quality products and develop colleagues ranked belowhim, to follow hotel policies, procedures and work practice.协助副主管管理日常工作,使同事能运用他们的知识生产出高质量的产品,向同事培训酒店政策程序。

薪资: 4.5千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:广东-广州 食宿:提供食宿

岗位职责:协助西厨厨师长管理日常工作,使同事能运用他们的知识生产出高质量的产品。向同事培训食品制造,朗廷标准,规章制度,贯彻酒店政策程序。厨师长不在时,能够代替其作好监督管理工作。岗位要求:1. 三年以上的工作经验,有酒店工作经验的优先;2. 具有领导才能和餐饮管理经验;3. 全面的食品加工及卫生标准知识;4. 会使用常用的微软办公软件;5. 持有由认证机构领发的文凭或经过专业培训者优先考虑;6. 良好的沟通技巧,具备基础英语听说读写的能力。

薪资: 3.5千-4.5千 经验:1年以上 企业类型:国际高端酒店/5星级
地区:广东-广州 食宿:提供食宿

岗位职责:协助意大利厨房主管管理日常工作,使同事能运用他们的知识生产出高质量的产品。向同事培训食品制造,朗廷标准,规章制度,贯彻酒店政策程序。岗位要求:1. 一年以上工作经验,有酒店工作经验的优先;2. 具有餐饮管理经验和领导才能;3. 具备食品加工及卫生标准知识;4. 能简单操作微软办公软件;5. 有良好的沟通技巧,掌握基础英语听说读写的能力;6. 持有由认证机构领发的文凭或经过专业培训者优先考虑。

薪资: 面议 经验:2年以上 企业类型:西式餐饮
地区:河南-郑州 食宿:提供食宿

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薪资: 面议 经验:5年以上 企业类型:西式餐饮
地区:河南-郑州 食宿:提供食宿

岗位职责1.配合厨师长的管理,保证出品质量及厨房的良好运作。2.检查督导热厨工作。岗位要求1.专科以上文化程度,或相关专业毕业。2.熟悉厨房的工作标准,要求和各种操作技术。3.5年以上西厨房工作经验4.督导员工执行工作质量标准要求并予以提高5.一定的文字语言表达能力。6.工作有责任心,做事认真负责。

薪资: 6千-8千 经验:5年以上 企业类型:西式餐饮
地区:河南-郑州 食宿:提供食宿

岗位职责1.直接向总经理负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2.保证所有的厨房正常工作。3.检查厨师的仪容仪表及个人卫生。4.确保所有采购食品的质量。5.建立各种控制体系(卫生、成本等)正常运作.6.极积开创新菜,制订餐厅的菜单、自助单及特殊菜单。岗位要求1.中技以上学历,同岗位工作经验3年以上。2.接受过专业技术训练,达到较高厨师技术水平。3.有丰富的技术及行政经验,至少熟悉六国以上西式烹调,其中在X星级饭店工作不得少于X年以上。4.懂得成本核算,食物原料及食品营养知识。5.身体健康,精力充沛。

薪资: 面议 经验:3年以上 企业类型:西式餐饮
地区:河南-郑州 食宿:提供食宿

?岗位职责1.负责热厨的日常工作,熟知西餐热厨工作标准及流程。岗位要求1.中技以上学历,有同岗位工作经验3年以上。2.熟悉fine dining餐厅厨房的工作标准和流程,具有较强的工作责任感和敬业精神。3.具备西餐热厨的基本技能。4.有效贯彻、落实并完成制订的每日工作计划。5.有较强的学习能力。

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:天津-南开区 食宿:提供食宿

It is the mission and intent of this position toassist the Sous Chef toManagement and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Kitchen of the Hotel.               此职务的使命和目标是协助厨师长管理领导酒店厨房良好运营和最大限度地提供最高标准的服务。 1.      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。2.      Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。3.      Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。4.      Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。5.      Must focus on constant improvement of Training Manuals and SOP’s.必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。6.      Attend Daily Chef Briefings in the absence of the SousChef.在厨师长缺席的情况下出席每日厨房会议。7.      Can be asked to work for off site events.可以被要求进行外卖工作。8.      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。9.      Can be utilised during inventories.可以被要求进行盘存工作。10.   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。11.   Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。12.   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。13.   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。14.   Willingness to learn and adapt to changes.积极的学习和适当的改变。15.   Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。16.   Purchase and control of produce.采购和控制产品。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.   Works closely with theSous Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合厨师长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。21.   Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the SousChef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向厨师长汇报所有问题。准备递送工程部门的维修单。22.   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。23.   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。24.   Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。25.   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。26.   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。27.   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。28.   Reviews all time sheets to ensure that team member working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。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。31.  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。32.  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。33.   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: 8千-9千 经验:8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

It is the mission and intent of this position to Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the kitchen of the Hotel.               此职务的使命和目标是管理领导酒店各餐厅或宴会厨房良好运营和最大限度地提供最高标准的服务。 1.      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。2.      Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。3.      Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。4.      Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。5.      Must focus on constant improvement of Training Manuals and SOP’s.必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。6.      Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。7.      Can be asked to work for off site events.可以被要求进行外卖工作。8.      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。9.      Can be utilised during inventories.可以被要求进行盘存工作。10.   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。11.   Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。12.   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。13.   Control of stations within the kitchen.调节厨房内部的岗位。14.   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。15.   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。16.   Willingness to learn and adapt to changes.积极的学习和适当的改变。17.   Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。18.   Purchase and control of produce.采购和控制产品。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 Executive SousChef.遵照行政副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.   Works closely with the Executive Sous Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合行政副总厨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。24.   Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Executive SousChef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向行政副总厨汇报所有问题。准备递送工程部门的维修单。25.   Ensures that recipes and costing are established and updated.确保菜谱和成本的存在和更新。26.   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。27.   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。28.   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。29.   Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。30.   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。31.   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。32.   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。33.   Reviews all time sheets to ensure that team member working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用餐时间准确。34.   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。42.  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。43.  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。44.   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: 2.5千-3.5千 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 食宿:提供食宿

Prepares, cooks and bakes food in designated areas of the kitchen as per the standards for the guests and team members by following instructions.根据工作标准、在指定厨房区域为客人及员工准备食品。 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.      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工作,保证提供高效率的服务。3.     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。4.     Cooks, prepares and bakes food for guests and team members as per the standard recipes.根据标准食谱卡、为客人及员工准备和制作食品。5.     Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。6.     Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。7.     Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。8.     Can be asked to work for off site events.可以被要求进行外卖工作。9.     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。10.  Can be utilised during inventories.可以被要求进行盘存工作。11.  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。12.  Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。13.  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。14.  Willingness to learn and adapt to changes.积极的学习和适当的改变。15.  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。16.  Attend and actively participate in all training sessions.参加并积极地参与所有的培训。17.  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。18.   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。19.  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: 4.5千-5.2千 经验:不限 企业类型:其他
地区:浙江-杭州 食宿:提供食宿

岗位职责1.熟练处理各种肉类食品。2.在总厨、副总厨的的安排下,协助冷热房出品。3.熟悉各种原材料的名称、产地、特点、、起成率、淡旺季,协助厨师长检查购进货源的鲜活、质量、数量必须符合要求,发现问题,及时向主管汇报;岗位要求1.熟悉西厨房饮食的工作规范和要求,掌握配菜、酱汁的各种操作技术的质量要求;2.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;3.两年以上相关工作经验

薪资: 5千-5.5千 经验:3年以上 企业类型:其他
地区:浙江-杭州 食宿:提供食宿

岗位职责1.各类冷荤的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料,合理用料,降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作,同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗,及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验,确保宾客食品的绝对安全。6.在西厨厨师长的领导下,按菜式规定,烹制各种菜式,保证出品质量。7.熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季,协助厨师长检查购进货源的鲜活、质量、数量必须符合要求,发现问题,及时向主管汇报。8.按西餐冷房厨师长厨分工,完成宴会、酒会的菜品制作任务。岗位要求1.熟悉冷房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;2.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;3.两年以上相关工作经验,相应领导经验。

薪资: 3千-4千 经验:1年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

Have a good knowledge of 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烹饪知识,高效率,高质量完成本职工作

薪资: 3千-4千 经验:1年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

Have a good knowledge of 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烹饪知识,高效率,高质量完成本职工作

薪资: 5千-7千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-深圳 食宿:提供食宿

 Job requirements: Proficient in iron burning; proficient in Japanese Food, Sashimi & diet job specification requirements; understood Food Safety Laws.岗位要求: 主要精通铁板烧;了解食品安全法。 岗位职责:1. Assist the manager in Kitchen management and operation. 协助经理做好厨房组织领导与业务管理工作。2. Responsible for directing the cooking work, making the menu and checking the quality of dishes on site.负责指导烹饪工作,制作菜单,检查现场的菜肴质量。3. Responsible for kitchen hygiene. 负责厨房卫生工作。4. Control food cost, use all kinds of raw materials reasonably, reduce waste. 控制食品成本,合理使用食材原料,减少浪费。5. Assist the executive chef with new kitchen planning and improvement plans.协助行政总厨制定新的厨房计划和改进计划。6. Keep food and machinery up to date and instruct employees on how to use job requirements properly.保持食品和机器的更新,并指导员工如何正确使用工作要求。7. Be familiar with the Japanese food work standard and requirement, master the quality requirement of all kinds of operation technology.熟悉日本饮食的工作规范和要求,掌握配餐的各种操作技术的质量要求。8. Understand the food hygiene law, can work independently according to the work standard and the quality standard, and have the corresponding technical level. 了解食品卫生法,可以根据工作标准和质量标准独立工作,并具有相应的技术水平。

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

岗位职责/职位描述岗位职责1.准备所有的烤制配料并烤制各种面包、面包卷、早餐甜点和其他简单的烤制食品。2.在烤制盒内涂以牛油或垫上铝箔,在盒中使馅饼、生面成形。3.将需要烤制的糕点、馅饼和各种食品放入烤箱,并将烤好的成品取出5.做好并保持工作区域和设备的清洁工作。6.确保有足量的面包供应。7.确保餐厅有足量汉堡包、热狗包供应。岗位要求1. 有在星级酒店或西餐厅从事面包制作工作经验。2. 熟悉西餐的相关知识及礼仪。3. 熟练面包制作工艺及高超技能。

薪资: 5.5千-6.5千 经验:3年以上 企业类型:国内高端酒店/5星级
地区:浙江-温州 食宿:提供食宿

岗位职责1.各类冷荤的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料,合理用料,降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作,同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗,及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验,确保宾客食品的绝对安全。岗位要求1.为人正直,有责任心。2.有多年厨房冷菜工作经验 3.身体健康,能吃苦耐劳。4.带领团队,具备管理能力

薪资: 3千-4千 经验:2年以上 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

岗位职位:1. 2年厨师工作经历或与此相当的教育和相关工作经验结合的背景;2. 解决问题和培训的能力;3. 事先准备服务所需的食品、饮料、材料和设备;4. 实施酒店和部门的规定、政策和工作程序,包括但不限于:酒店的规则和规定、健康和安全、仪表仪容、质量、卫生和清洁;5. 和上级领导一起进行人力规划和管理需求。

薪资: 面议 经验:不限 企业类型:全服务中档酒店/4星级
地区:广东-深圳 食宿:提供食宿

岗位要求:1. 有西餐厅冷菜厨师工作经验;2. 可以带领团队工作;3. 根据工作标准、为客人及员工准备和制作食品,当接到指示时立即进入工作状态;4. 熟悉菜单和配料成分。任职资格:1.至少1年以上相同岗位工作经验;2.有国际品牌酒店工作经验优先。

薪资: 4千-5千 经验:2年以上 企业类型:全服务中档酒店/4星级
地区:广东-深圳 食宿:提供食宿

岗位职责1.在西厨厨师长的领导下,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。1.各类西式热菜的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。3.严格遵守每个工作流程,妥善保管各种冷荤原材料,合理用料,降低消耗成本。4.负责对专用工具、砧板、容器等消毒工作。5.检查每日餐后的原料消耗,及时申购、补充。6.配合食品检验部抽查菜品及留样品种并进行化验,确保宾客食品的绝对安全。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.至少1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。5.一定的文字语言表达能力。6.工作有责任心,做事认真负责。 

薪资: 面议 经验:不限 企业类型:国际高端酒店/5星级
地区:上海

job overview职位概述Prepare food in accordance with portion and quality standards specified in recipes.依照菜谱中份量和质量的标准烹调食品。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.?? ?????? 遵守当地的卫生和安全法规,或其它适用的规定,以及品牌规范和当地的规章制度。Duties and Responsibilities工作职责Produces food of high quality according to standard recipes 按照标准菜谱制作高质量的食品Assists with the preparation, presentation, decoration and storage of the following dishes:协助进行以下饭菜的制作、装盘、装饰和存储工作Communicates politely and display courtesy to guests and internal customers与客人和内部客户礼貌、友好的交流。Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards指导厨房帮手,包括厨师、厨房服务员和管事的工作。Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information? 与上级交流疑难问题,客人或内部客户的意见以及其它相关信息。Establishes and maintains effective employee working relationships与员工建立并保持良好的工作关系。Attends and participates in daily briefings and other meetings as scheduled按计划参加并参与每日例会及其它会议。Attends and participates in training sessions as scheduled按计划参加培训活动。Prepares in advance food, beverage, material and equipment needed for the service事先准备服务所需的食品、饮料、材料和设备。Cleans and re-sets his/her working area清洁并整理工作区域。Implements the hotel and department regulations, policies and procedures including but not limited to:实施酒店和部门的规定、政策和工作程序,包括但不限于:? House Rules and Regulation?????? 酒店的规则和规定Health and Safety?????? 健康和安全Grooming?????? 仪容Quality ?????? 质量Hygiene and Cleanliness ?????? 卫生和清洁Performs related duties and special projects as assigned????? 执行被分派的相关任务和特殊项目。

薪资: 7千-9千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:上海 食宿:提供食宿

Position Summary职位概述To Perform all Pastry Kitchen & Bakery related work and assist the Executive Chef in the day-to-day operation of the kitchen. He/She assumes total responsibility, controls, and checks and supervises The Pastry Kitchen and Bakery as designated by the Executive Chef. He/She will assume the responsibility for “on the job” training function.协助行政总厨负责每天饼房的运作。要承担起行政总厨赋予的饼房的工作职责。协助行政总厨完成所有与饼房相关的工作。他控制、监测并领导整个饼房的运作。同时也要负责饼房员工岗上培训。1. To assist the Executive Chef with the planning of dessert menus and food promotions.协助行政总厨制定甜品菜单及食品节。2. To control standards of food production and presentation throughout the hotel.控制饼房出产的标准。3. To examine goods and quality of received goods.监测收货的食品质量。4. He controls the Cooks to follow over standard recipes and methods of preparation.控制厨师要按照配料卡标准及程序准备食品。5. He informs the Executive Chef immediately of bad products.及时将变质食品拿出并通知行政总厨。6. To assist Executive Chef with the planning and design of new Pastry and Bakery Kitchens and improvement schemes.协助行政总厨设计新的饼房计划并提出改进方案。7. To discuss with the Executive Chef on the choice of Pastry/Bakery Kitchen equipment.同行政总厨共同讨论如何精选饼房设备。8. In absence of the Executive Chef, he works closely with the Management.当行政总厨不在时,负责与管理层沟通。9. To keep up to date with new development techniques and equipment and instructs his team member on how to use it correctly.保证食品、机器不断更新并指导饼房员工如何正确使用。10. To work closely with the Executive Chef on the development of food control procedures.同行政总厨共同研究如何发展饼房食品控制程序。11. To assist with the costing and pricing of dessert menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.协助成本制定甜品菜单价钱,其他食品服务也要考虑到酒店预算的盈利差额。12. Together with the Executive Chef investigates pastry food cost problem with a view to take whatever corrective action may be necessary.同行政总厨共同监测饼房食品成本并及时纠正其中出现的问题。13. He also liaises with Banquet Departmental and Outlet Manager on guest comments and follows up with necessary action.同时也要同宴会厅及各餐厅经理共同协助有关客人意见。14. To examine constantly food supplies to ensure that they conform to the quality standards stipulated by the company are adhered to.持续检查食品供应的质量确保食品质量达到希尔顿标准。15. The Pastry Chef is responsible for the purchase of food in absence of the Executive Chef. In cooperation with the Purchasing Manager, he makes sure we get the best quality for the best price.在行政总厨不在时饼房厨师长要负责饼房食品采购,同采购部经理共同以最低的价钱买到最好的食品。16. He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal.负责所有饼房食品质量的准备。要不断的检查食品的味道、温度、 外观视觉。17. 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。18. Maintenance of all HACCP aspects within the hotel operation.在酒店运营之中保持HACCP各方面要求。19. Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。20. Must focus on constant improvement of Training Manuals and SOP’s.必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。21. Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。22. Can be asked to work for off site events.可以被要求进行外卖工作。23. 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。24. Can be utilised during inventories.可以被要求进行盘存工作。25. 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。26. 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。27. 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。28. Willingness to learn and adapt to changes.积极的学习和适当的改变。29. Having a open-minded approach to constructive feedback.用虚心的态度去接受有建设性的意见。30. 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。31. 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 Executive Chef 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。32. Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef for any faults and problems to be solved. Prepares the necessary work orders to the Engineering department.检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向行政总厨汇报所有问题。准备递送工程部门的维修单。33. 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。34. 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。35. 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。36. Manages the training function and ensures all team member certified in their position before taking charge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质。37. 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。38. 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。39. Attends communication meetings and is responsible for ensuring all team member in his area receives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。40. 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。41. 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。42. 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。43. 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。44. 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。Specific Job Knowledge, Skill and Ability 工作技能技巧要求:1. Strong Pastry and Bakery Skills.丰富的饼房和面包房的技能。2. Leadership and training skills and basic English communications skills.领导才能和培训技巧、基础英语和沟通技巧。3. Good creative work skills.好的工作技巧创造性。4. 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。5. 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。6. 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。Required Qualifications 必要的资历要求:1. 3-5 years as Pastry Chef in 4/5 Star category Hotel or individual restaurants with high standards.三至五年饼房厨师长的经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。2. 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。3. Good command in English (verbal & written) .很好的英文掌握能力(口语和书写)。4. Up to date Sanitation Classes.更新的卫生课程。5. Health Certificate健康证。6. Knowledge in HACCP.在食品安全体系方面的知识。7. International work experience .国外工作经验。8. Working experience in similar capacity with international chain hotels.具有在国际连锁酒店的相关经验。

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

RESPONSIBILITIES 工作职责:1.Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up’s in appointed Areas of assigned kitchen.计划和准备执行高质量的食品和摆设在指定的餐厅或厨房2.Exceptional conversion and example for team members.例如员工的异常变化3.Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准4.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5.Correct usage of all equipment, tools and machines正确操作所有的设备、器具和机器6.Preparation of menus as per request, in timely fashion.及时的按要求准备菜单7.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8.Control of stations within the kitchen.调节厨房内部的岗位9.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10.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11.May be tasked to purchase and control of produce.采购和控制产品12.Maintain at all times a professional and positive attitude towards his colleagues, and supervisors alike, and behave in accordance to the established hotel rules and employee handbook for him and any staff under his supervision. To ensure smooth operation of the section.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。13.Coordinate, organize and participate in all production pertaining to assigned kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Prepares mise-en-place for the Breakfast buffet and Ala Carte Lunch and Dinner as assigned and maintaining 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。给早餐自助和午餐晚餐零点做准备工作,时刻保持预先设置菜单的标准,份量和成本。14.Keeps discipline and proper work practices for himself and the staffs 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 Chef 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Chef汇报所有的问题并采取适当的行动。SPECIFICATIONS 工作能力要求:1.3-5 years as Senior Cook or CDP i/c of a team in 5 star category Hotels restaurants or individual restaurants with high standards.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2.Basic command in English (verbal & written)英文的基本掌握能力(口语和书写)3.Knowledge in HACCP / FSMS在食品安全体系方面的知识

薪资: 4.5千-4.8千 经验:不限 企业类型:国际高端酒店/5星级
地区:上海 食宿:提供食宿

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。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 Chef in the day-to-day operation of the kitchen and to help maintain a high Standard 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 Chef in 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。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 theposition 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。Required Qualifications 必要的资历要求:1. 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。2. 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。3. Good command in English (verbal & written) .很好的英文掌握能力(口语和书写)。4. Up to date Sanitation Classes.更新的卫生课程。5. Health Certificate健康证。6. Knowledge of an additional language.对额外语言的知识。7. Knowledge in HACCP.在食品安全体系方面的知识。8. International work experience .国外工作经验。9. Leadership and training skills.领导才能和培训技巧。

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:山西-太原

1. Support Executive Chef and Head Pastry Chef to Providing high quality bakery product,    reflecting European flare and highest international standards. through the implementation    of innovative and up-market bakery products    支持行政总厨、饼房厨师长通过创新和制作高市场占有率的烘焙产品来    提供反映欧洲风味和最高国际标准的高质量产品2. Support Executive Chef  producing savory tart and related products as menu and      department requirements     根据菜单及部门要求,协助行政总厨3.  Supervise and conduct on job training on daily basis in order to increase department         productivity and highest quality standards     协助指导每日工作技能培训以确保提高部门生产力和最高质量标准4. Maintain the highest hygiene and work safety standards    维持最高卫生标准和最高工作安全标准5. Be able to provide food in accordance to outlet requirement and maintain flexibility to     work within kitchen section and department of different cuisines as per department    need and training specifications    能提供满足餐厅要求的食物,与厨房不同菜式分部灵活合作QUALIFICATIONS:1. Diploma from Culinary School    烹饪学校的文凭2. At least 5 years experience in 5stars hotel with 2 years in a similar position    至少5年五星级酒店的工作经验,其中2年相似岗位的工作经验3. Good understanding of working skills related to the position and cuisine for      which the job is apply for    完全理解与该岗位相关的工作技能及烹饪技巧4. Have experience in managing quantity food production and outside catering?     管理食品生产质量及外租服务的经

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