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职位分类:
列表 明细
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: 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: 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: 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

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:山西-太原

·???????协助行政总厨提供创新的艺术性的超前食品。成本效益的餐饮产品提高了餐饮餐厅的声誉,同时在预算范围内满足了质量和出品标准Assist Executive Chef in providinginnovative and artistically superior food items. Cost efficient food andbeverage products that enhance the reputation of the F&B outlets, whilemeeting quality and presentation standards in respect with budget departmentcost.·???????跟餐厅厨师长及经理一起规划菜单,考虑客人数量、宴会类型、市场条件、不同菜式的受欢迎程度、客人的特殊饮食要求、部门成本预算及收入指数Plans menus with Outlet chefs and manager,considering number of guest, type of events, market conditions, popularity ofvarious dishes, particular dietary requirements from the guests, budget costand revenue figures for the department.·???????与行政总厨密切合作以便创新菜单、食谱、主题自助餐以及部门要求的其他相关食物产品Work closely with Executive Chef in orderto create new menus, recipes standards, themed buffet and any other foodproduction related to the department needs.

薪资: 8千-9千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:北京

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,至少熟悉六国以上西式烹调,其中在五星级饭店工作不得少于3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: 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:福建-厦门 食宿:面议

Required Skills –技能要求 Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。Problem solving, reasoning, motivating, organizational and training abilities.具有解决问题,推理,号召,组织和培训能力 Experience –经历3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.3年厨师工作经历,包括1年的管理经验,或与此相当的教育和相关工作经验结合的背景。

薪资: 6千-7千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-广州

Job Responsibility工作职责The Junior Sous Chef is responsible for assisting the Sous Chef in running the assigned kitchen efficiently and effectively. He/she is to ensure, that the agreed quality, hygiene and other standards are kept or surpassed at all times.副厨师长的工作职责是协助厨师长高效运营指定厨房,他/她必须时刻确保本部门产品质量,卫生状况及其他工作标准达到或超过酒店标准规定。Job Requirement职位要求 1. Result oriented; interpersonal skills.    注重成效;有良好的人际关系2. Artistic flair, eye for details, taste and presentation.    具有艺术天赋,注重细节,具有品味和表现力3. Team player with initiative.    积极主动的团队合作精神4. Committed and career minded.    事业心强5. College degree/diploma from an accredited culinary     institution or apprenticeship.    大专学历或经被认可的烹饪机构培训6. 2 years’ work experience in 5 star hotel or high profile     restaurant in similar capacity.    2年在5星级酒店或高档餐厅的工作经验 

薪资: 1.2万-1.8万 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-广州

Job Description职位描述The Chef de Cuisine is responsible for running the Ebony kitchen efficiently and effectively. He/she is to ensure, that the agreed quality, hygiene and other standards are kept or surpassed at all times.西厨房厨师长的工作职责是高效运营西厨房,他/她必须时刻确保本部门产品质量,卫生状况及其他工作标准达到或超过酒店标准规定。Job Requirement职位要求1. Result oriented; interpersonal skills.    注重工作成效;拥有良好的人际关系处理技巧2. Artistic flair, eye for details, taste and presentation.    拥有对细节、品味和出品的艺术眼光3. Committed and career minded.    拥有强烈的责任感和事业心4. College degree/diploma from an accredited culinary     institution or apprenticeship.    拥有经认可的烹饪学院或学徒制的大专文凭以上5. At least 2 years’ work experience in 5 star hotel or high     profile restaurant in similar capacity.    不少于2年的5星级酒店或高星级饭店同等职位的工作经验

薪资: 1千-2千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:天津-塘沽区 食宿:提供食宿

岗位概述:1、承担起意大利厨房的工作职责。同时也要负责员工岗上培训。协助行政总厨完成所有与厨房相关的工作??刂?、监测并领导整个厨房的运作。当行政总厨不在时要全权负责起厨房的运作。 2、协助行政总厨负责每天厨房的运作。要以身做责,与员工一起投入到实际的操作之中。要鼓励你的员工,放手让他们去为不断提高、提供高质量的对客服务而努力。 3、提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。岗位要求:1、至少有5年以上五星酒店厨房管理工作经验并有3年厨师长经历。2、必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。 3、必须具备非常好的传授厨房专业技能的能力。4、必须具有发展新菜和为产品制定高效率、高标准的能力。5、必须是一个合格的培训者。6、具有良好的英语基础和良好的传达能力。 

薪资: 1.5万-2万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:北京-石景山区

岗位职责:Responsibility:1、整体管理酒店厨房运营方面的工作;Oversee the operation of the job at the kitchen in the hotel.2、保持高标准的备餐,严格执行清洁标准,根据标准控制库存;Keep a high quality on dinner preparation, be strictly execute the cleaning process and keep a low inventory on the standard.3、在备餐各环节计划,组织,指导和控制厨房人员安排;During the dinner preparation process plan, organize, direct and control kitchen staffs.4、最大程度让客人满意;Try your best to let guests satisfied.5、为酒店制定有竞争力的预算和计划;Make a competitive budget and plan for hotel.6、完全执行酒店的标准;Fully execute the standard of the hotel.任职资格:Requirement: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、具备酒店厨房专业知识及技能; Kitchen management professional knowledge and leadership skills.3、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 skills.4、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.5、具备优秀的书面和口头表达能力。  Excellent written and verbal communication.

薪资: 面议 经验:8年以上 企业类型:国内高端酒店/5星级
地区:福建-泉州 食宿:提供食宿

  西厨厨师长直接上司:行政总厨直接下属:西厨各线主管岗位职责:  西餐菜品开发制作与监督    1、协助行政总厨,负责并管理厨房的工作,协调并检查各班组间工作任务的落实情况及存在的问题,使厨房各环节的工作正常运转?! ?、了解和熟悉食品原材料的进货,起货成率,进价售价等?! ?、熟悉和掌握整个西厨房系统生产设备的使用与管理方法,制定出有关使用制度、卫生制度和物品保管制度,做到事事有人管,调动员工工作的积极性,充分发挥他们的作用  4、全面检查菜品质量,杜绝不符合规格、质量要求的成品和半成品,钻研和创造新的味型,以满足食客日益提高的口味和需要?! ?、每天检查各班组的卫生情况和厨师的仪容仪表、出勤情况以及遵守店纪店规情况。,指挥出菜的节奏?! ?、根据当天厨房任务的大小,合理安排厨房员工,团结协作圆满完成各项任务,完成上级指派的其他任务。素质要求:  基本素质:有责任感和基本的职业道德及良好的纪律素养?! ∽匀惶跫荷硖褰】?、仪表端庄大方,性格温和,情绪稳定?! ∥幕潭龋壕哂懈咧屑耙陨媳弦笛Ю??! ⊥庥锼剑壕哂兄屑恫吞裼⒂锘峄澳芰??! 」ぷ骶椋河?年以上厨房工作经验和5年餐厅工作经验,能够根据市场变化和客人的需求,及时调整出品部菜肴的口味。特殊要求:了解和执行政府有关饮食经营的法规制度。有牺牲精神,能够吃苦,能承受工作压力。

薪资: 面议 经验:5年以上 企业类型:国内高端酒店/5星级
地区:安徽-蚌埠 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,2年以上国际品牌酒店同等工作经历或5年以上低一级工作经历。2.根据酒店需要,与行政总厨一起研发、调整菜单,满足客人需求。3.有丰富的技术及行政经验,至少熟悉六国以上西式烹调,其中在五星级饭店工作不得少于2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: 8千-1.2万 经验:3年以上 企业类型:国内高端酒店/5星级
地区:海南-昌江 食宿:提供食宿

岗位职责1.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.同岗位工作经验3年以上。2.接受过专业技术训练,达到X级厨师技术水平。3.有丰富的技术及行政经验。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: 5千-6千 经验:不限 企业类型:西式餐饮
地区:海南-???/i>

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.中专以上学历,同岗位工作经验3年以上。2.接受过专业技术训练。3.有丰富的技术及行政经验,至少熟悉六国以上西式烹调,其中在四星级饭店工作不得少于1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: 1万-1.5万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:上海

1.食品知识负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。确保所有的食品没有腐烂、变质时刻注意在提供食品时避免员工使用过期及肮脏食品。协助行政总厨制定菜单及食品节。2.标准和程序了解并熟知所有食品准备的标准和程序。保证所有的政策和程序和标准和程序是。参与 制定和发展标准和程序。3.厨房计划协助行政总厨设计新的厨房计划并提出改进方案。同行政总厨共同讨论如何精选厨房设备。保证食品、机器不断更新并指导员工如何正确使用。1.Food Production  He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that established portion sizes are adhered to.He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.To assist with the planning of menus and food promotions.2.Standards & Procedures.Total knowledge & understanding of Food Preparation Standard & Procedure.Ensure that all P&P and S&P are carried out consistentlyTake part in the setting and evolving the standards and procedures3.Kitchen PlanningTo assist the executive Chef with the planning and design of new kitchens and kitchen improvement schemes.To discuss with the Executive Chef on the choice of kitchen equipment.To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.

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:四川-成都 食宿:提供食宿

?????????? 岗位职责:1.To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.参与年度运营预算的规划,确定各餐厅或部门的收入,开支及硬件更新的预算;并纳入酒店年度商业计划。2.To assist the Sous Chef in efficiently managing the assigned Kitchen, according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times, following MCIL Products & Services Standards.协助副厨师长,保证该厨房提供热情,专业,高效高质的服务;符合酒店的规章制度和MCIL的产品服务标准。3.?To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.分配工作任务,注重工作的灵活性和多样性,并定期检查员工的工作情况。任职要求:1.具备专业的知识技能,有责任心,有星级酒店工作经验。2.拥有一定的管理能力,有责任心。3.有同岗位工作经验优先考虑。

薪资: 1万-1.5万 经验:3年以上 企业类型:国际高端酒店/5星级
地区:北京 食宿:面议

Cuisine related major.厨师专业毕业。Extensive Knowledge of kitchen equipment and able to train colleagues.广泛的专业知识,包括厨房设备以及员工的培训。More than 3 years of related working and management experience in the kitchen.3年以上的厨房相关工作及管理经验。Hotel Experience is preferred.有酒店相关工作者优先。

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:北京-朝阳区

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.中专以上学历,同岗位工作经验3年以上。2.接受过专业技术训练,达到X级厨师技术水平。3.有丰富的技术及行政经验,至少熟悉六国以上西式烹调,其中在五星级饭店工作不得少于2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: 1万-1.5万 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

1.直接负责所有厨房区域,确保正常运作根据酒店的结构。Directly responsible for all western culinary kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.  2.经常研究,发扬和维持酒店厨房的观念和标准准备和制作食物。Constantly research, develop and maintain the hotels western cuisine concepts and standards for food preparation and presentation. 3.维持食物的成本确保正确的准备,库存,申请,控制所有食品操作区域。Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.   4.执行食品准备和制作方针确保一致的质量给客人。Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.5.确保所有西厨房员工遵循所有的工作安全条例和报告所有的危险给工程部。Ensure all western kitchen Staff follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.6.执行东方银座美爵酒店 检查表每月对所有厨房卫生进行检查。Enforce Grand Mercure Shenzhen Hotel Sanitation Checklist by having all Kitchens inspected on a monthly basis. 7.完成部门预算。Achieve departmental Budget8.负责完成厨房的管理层回顾和评估要求专业性和周期性。To be responsible for the execution of Culinary Management reviews and appraisals in a professional and timely manner.9.有效的培训下属,主管,指导和讨论正确的有进步的工作程序。To train subordinate managers and supervisors in effective “coaching and counseling” and the correct process of progressive discipline.

薪资: 2.5千-3.5千 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

?This position is concerned with being responsible for the production and preparation of all main kitchen related items as per supervisor instructions.根据主管的要求负责主厨房所有食物的准备与制作 ? Should have a good sound knowledge of the western food.具有良好的西餐方面的专业知识 ?To help in preparing the daily mise-en-place and buffet items.做好日常的准备工作和自助餐的准备工作

薪资: 8千-1万 经验:5年以上 企业类型:国内高端酒店/5星级
地区:江苏-苏州 食宿:提供食宿

岗位职责:1、负责整个超牛餐吧的运营;2、负责创新菜品和饮品研发;3、做好厨房的日常和员工管理工作;4、精通西式简餐及快餐的制作;岗位要求:1、有西餐工作经验五年以上;2、有管理经验,工作认真负责3、对生活充满信心、热情。

薪资: 6千-8千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:广东-佛山

同岗位工作经验2年以上。熟悉巴西菜的制作,擅长烧烤。有一定的管理工作经验。

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:贵州-贵阳 食宿:提供食宿

1.直接向西餐厨师长负责,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.同岗位工作经验一年以上。2.接受过专业技术训练,达到专业厨师技术水平。3.有丰富的技术及行政经验,至少熟悉西式烹调,其中在五星级饭店工作不得少于三年以上。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: 6千-1万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:贵州-贵阳 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.保证普拉那德式厨房正常工作。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.德厨房或西厨房工作经验5年以上2.有丰富的技术及行政经验3.懂得成本核算,食物原料及食品营养知识。4.身体健康,精力充沛。

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