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薪资: 8千-1万 经验:不限 企业类型:国际高端酒店/5星级
地区:山东-青岛 食宿:提供食宿

·         Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)·         在菜单菜目销售数字的基础上,检查菜单上菜目的利润情况和受欢迎的程度,并在适当时做相应调整(与总经理共同履行此项职责)?!?nbsp;        Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical·         参与为所有特别事件和活动起草的创意想法和菜单的工作,并鼓励所有员工提出自己的想法并尽量加以利用?!?nbsp;        Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines·         监管厨房工作,按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰?!?nbsp;        Monitor standards of production to ensure quality·         监督制作标准以确保质量?!?nbsp;        Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards·         监督酒店清洁情况,在人力配置合理水平范围内协调厨房服务员的利用工作,确保厨房卫生的保持工作达到酒店标准?!?nbsp;        Control of food purchasing levels in liaison with the Stores person·         与库管人员一起控制食品采购水平?!?nbsp;        Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager·         管理排班表的起草工作,确保覆盖所有工作领域,却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针?!?nbsp;        Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards·         熟知酒店食品存货的采购,管理采购水平的工作程序,确保采取一切必要手段来控制食品预算成本的各方面,同时确保充足的食品库存并维持标准?!?nbsp;        Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost·         在餐饮部经理的指导下,与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控?!?nbsp;        Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person·         按酒店的供应商名单购买所有食品,该名单由库存人员提供?!?nbsp;        Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role·         积极参与酒店的完全质量管理活动,熟知并理解洲际酒店集团的完全质量管理理念,确保其在厨房工作中的有效性,鼓励所有员工发挥积极性?!?nbsp;        Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards·         依照酒店标准,确保个人形象、卫生和行为的最高标准?!?nbsp;        To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.  Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department·         组织和监督厨房员工的培训,以增进食品制作和厨房管理的技巧。确保所有培训均得到准确记录,并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核?!?nbsp;        Have a thorough knowledge of the labour agreement and manage staff and rosters according to them ·         完整的了解劳动协定,管理员工并按员工意愿排班?!?nbsp;        Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed·         随时保证厨房卫生达到最高的标准,并遵守安全食品处理条例?!?nbsp;        Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily·         确保遵守MAF和HACCP指导方针。每日检查监控程序?!?nbsp;         ·         Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded·         确保正确的保养和存储所有设备,正确报告和记录所有破损和故障设备?!?nbsp;        Be fully conversant with the hotel’s fire, security and emergency procedures·         准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生?!?nbsp;        Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents·         准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生?!?nbsp;        To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department·         执行其它由总经理分派的任务,以促进厨房和部门的运作和利润?!?nbsp;        Works with Executive Chef in manpower planning and management needs·         和行政总厨一起进行人力规划和管理需求?!?nbsp;        Works with Executive Chef in the preparation and management of the Department’s budget和行政总厨一起编制和管理部门预算。

薪资: 6千-8千 经验:8年以上 企业类型:国际高端酒店/5星级
地区:上海-杨浦区 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.XX以上学历,同岗位工作经验X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: 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-深圳 食宿:提供食宿

扒房酒吧厨房初级厨师长1.确定食物的出品以及适当的份量,装饰,制作时间2.新菜品的制作3.维护厨房食品安排程序和产品4.员工的激励,培训与发展5.良好的西餐烹饪知识和基础的亚洲烹饪知识6.具有发展新菜和为产品制定高效率、高标准的能力7.良好的英语基础和良好的传达能力8.至少有5年以上五星级酒店厨房管理工作经验并有3年厨师长经历1.Determine how food should be presented, ensure proper portion, arrangement, and food garnish to be served.2.The production of new dishes.3.Maintain kitchen logs for food safety program and food products4.Staff motivation, training and development.5.Must have a good knowledge and understanding of Western and basic Asian cuisines.6.Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation.7.Good command of English and a good communicator.8.At least 5 years kitchen experience in 5 Star Hotel at supervisory level, with a minimum of 3 yrs as sous chef.

薪资: 1万-1.5万 经验:10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

Chinese Kithcen Head Chef & Main Kitchen Head Chef中厨房厨师长 & 西厨房厨师长This position is concerned with ensuring operation and management of Chinese/Main Kitchen Monitor quality of the food be served so as to ensure restaurant saling.And to be award of cost control.全面负责中/西餐厨房的日常工作运转和管理。为保证餐厅销售需求,监督各组工作提供优质菜品。进行成本控制。Job Specs 工作要求:1.10-15 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards. And at least have 6years work as Main chef10-15年管理厨房经验,4/5星级酒店的中餐廳或级别很高的个体餐厅并有6年主廚的经历2.Good command in English (verbal & written)很好的英文掌握能力(口语和书写)。3.Working knowledge of mathematics.工作中数学方面的知识。4.PC and basic software knowledge计算机基本的软件知识。5.Extensive knowledge of kitchen equipment and able to train colleagues广泛的知识包括厨房设备和能够培训员工。6.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。7.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。

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:广东-深圳 食宿:提供食宿

  岗位职责1.各类西式菜品的烹调制作,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,妥善保管各种食物原材料,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.有多年西厨房工作经验 3.身体健康,能吃苦耐劳

薪资: 6千-8千 经验:5年以上 企业类型:国内高端酒店/5星级
地区:北京 食宿:提供食宿

岗位职责1.直接由行政总厨负责,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5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,其中在国际五星级饭店工作不得少于5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:10年以上 企业类型:国际高端酒店/5星级
地区:陕西-西安 食宿:提供食宿

岗位职责1.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10年以上。2.接受过专业技术训练,达到高级厨师技术水平。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5星级饭店工作不得少于8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: 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: 6千-7千 经验:5年以上 企业类型:国内高端酒店/5星级
地区:安徽-芜湖 食宿:提供食宿

岗位职责1.根据生产需求,合理安排员工当值,妥善分配各岗位工作。2.保持和餐厅的沟通,妥善处理客人的投诉。3.负责西餐各厨房的运作效率、食品供应及出品质量。4.落实新菜单的制作,确保新菜式制作方法和样本进行制作。5.负责菜单食物原材料的选择及质量监控。6.负责成本核算工作,控制好食物成本和成本率。7.做好厨师的管理和培训工作,不断提高厨师的技术水平和业务能力。8. 负责处理各厨房的日常行政事务工作。9. 严格按照食品卫生、检疫制度,加强对食品卫生的检查。10. 参加餐饮部的工作会议,主持厨房的工作例会,传达和贯彻酒店的有关指令和信息。11. 完成餐饮总监交给的其它工作任务。岗位要求1.具备较强的西厨房领导、管理、组织、协调、沟通及应变能力;2.熟练操作厨房各类设施设备;3.能指导和培训员工的出品制作;4.具备丰富的厨房工作和烹调经验。

薪资: 8千-1万 经验:8年以上 企业类型:国内高端酒店/5星级
地区:河北-邢台 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.高中以上学历,同岗位工作经验8年以上。2.接受过专业技术训练,达到特级厨师技术水平。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8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: 8.5千-1.2万 经验:8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

职位描述负责全日制餐厅食品相关区域操作点和标准。熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。时刻执行食品安全和卫生/ HACCP标准和政策。协调作用和配合行政总厨,行政副总厨,中厨行政总厨和宴会厨师。确保时刻维持大使的最高生产力和效率水平。  岗位要求拥有同等岗位经验,国际联号酒店优先具有创意思维,善于摆盘个性开放外向,能与客人互动良好的英语口语沟通能力普通话必须流利

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-温州 食宿:提供食宿

相关工作经验优先

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-温州 食宿:提供食宿

相关工作经验优先

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:浙江-绍兴 食宿:提供食宿

岗位职责1.负责早餐及西厨出品和品质提升,并能不断向餐饮部指出新的餐饮主向的工作计划。2.带领好西厨团队,做好成本控制和团队管理。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.建立各种控制体系以保障厨房正常运作.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2年以上。2.接受过专业技术训练,具备一定的厨师技术水平。3.有丰富的技术及行政经验,熟悉各类西式烹调,其中在五星级饭店工作3年及以上。4.懂得成本核算,食物原料及食品营养知识。5.认真负责,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:咨询/调查
地区:江苏-苏州

Job Position Summary Right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Wellness and Shangha Resort Standards?           To work very closely with the onsite Nutritionist team to create and produce meals in accordance with our guest needs and program needs?           Achieve smooth operation of the department?           Optimize the use of materials and manpower, thereby maximizing revenue and guest satisfaction.?           Execute training of Kitchen colleagues?           Set a good example, to enhance motivation of colleagues and reach the our target goals within the Culinary department Key Responsibility ?           Assist the Executive Chef and Executive Sous Chef in the supervision of all employees engaged in each particular kitchen.?           Assist and work closely with the onsite Nutritionist adapting and providing the necessary recipes and food requirements as per the treatments in house ?           Attend daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.?           Hold meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.?           Establish culinary standards for the specialty of each of kitchens which includes the Spa & wellness that caters to a number of individual guests needs.?           Plan menus and compile recipes for food tasting to be approved by the Nutritionist/ Executive Chef and/or the Executive Sous Chef.?           Ensure that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.?           Ensure quality of the fresh food products received in order to keep the quality of food we are serving to the guests.?           Inspect four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations as discussed further in this book?           Check any spoilage and ensure regular turnover of food items and inform the Executive Chef and/or the Executive Sous Chef. ?           Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.?           Conjunction with the Executive Chef and/or Executive Sous Chef, establish job methods and supervise on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.?           During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards and dietary program needs.?           Check the cleanliness and sanitation in each particular kitchen outlets.  Liaise with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.?           Plan the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.?           Report accidents and sickness in the Log Book and to report any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.?           Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.?           Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all Kitchen colleagues.?           Ensure the personal hygiene of the colleague is up to the standard.?Ensure that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous ChefRequirements:1. 3 year's experience as Sous Chef or similar position in a wellness environment similar to Romantischer Winkel Spa and Wellness Resort/ Das Central- Apline Hotel/ Savoy Westend Hotel Czech Republic and Grand Hotel lienz2. Must be fully  versed in health cuisine and nutrition3. Strong communication skills, verbal, listen and writing4. Innovative,  pro-active and reliable5. Ability to work well under pressure and in a multi cultural environment6. Cost awareness7. Basic Food and Hygiene training certification8. Managerial & Computer Skills9. High Communication Skills and fluent in English. Additional Language is a plus10. Knowledge of Product Specification11. Creative in terms of quality/presentation of food12. Leadership and Team builder

薪资: 1.5万-2万 经验:10年以上 企业类型:咨询/调查
地区:江苏-苏州 食宿:提供食宿

Job Position Summary·         Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.·         Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented·         Budgeting and Cost Control·         Assist in the preparation of the department budget.·         Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.·         Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities?           Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.?           Ensure the proper requisitioning and controlling of supplies.?           Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.?          Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.?           Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.?           Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.?           Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.?           Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.?           Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.?           Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.?           Meet and interact with representatives of the local community and potential guests as required.?           Monitor food standards in each Outlet and Banquets.?           Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.?           Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.?           Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.?           Provide management with creative ideas to project and enhance the Image of Shangha Resort.?           Maximise employee productivity to minimise payroll costs.?           Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.?           Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.?           Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.?           Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.?           Plan and organise all training activities within the department.?           Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.?           Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.?           Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.?           Ensure that his employees provide a friendly, courteous and efficient service at all times?           Identify market needs and trends in terms of food for both hotel guests and the local market.?           Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.?           Plan and implement effective food promotions.?           Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.?           In the absence of the Executive Chef or at any further instructions, the  following duties are also carried out and properly performed:?           Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.?           Ensure measurable quality objectives are established and actively participate in the review of these objectives?           Ensure the availability of resources?           Ensure customer requirements are determined and met?           Actively promote an awareness of customer requirements throughout the organization?           Ensure that responsibilities and authorities are defined and communicated within the organization?           Ensure appropriate communication processes are established?           Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs?           Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. ?          Maintain appropriate records of education, training, skills and experience.?           Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization?           Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization?           The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements?               Strong communication skills, verbal, listen and writing?               Innovative, pro-active and reliable?               Ability to work well under pressure and in a multi-cultural environment?               Cost awareness?               intermediate Food and Hygiene training certification?               Managerial & Computer Skills?               High Communication Skills and fluent in English.  Additional Language is a plus?               Knowledge of Product Specification?               Creative in terms of quality/presentation  of food?               Leadership and Team builder?               Versatile & Resourceful?               Ability to work well under pressure and in a multi-cultural environment?               Cost awareness?               intermediate Food and Hygiene training certification?               Managerial & Computer Skills?               High Communication Skills and fluent in English.  Additional Language is a plus?               Knowledge of Product Specification?               Creative in terms of quality/presentation  of food?               Leadership and Team builder?               Versatile & Resourceful?               Culinary diploma or equivalent ?              English plus one other language 

薪资: 1万-1.5万 经验:10年以上 企业类型:咨询/调查
地区:上海 食宿:不提供食宿

意膳坊(Thought for Food)是音昱听堂主打“美味、有机、自然”的精品西餐厅。西厨房由米其林厨师Anthony担任行政总厨,以西餐为基础专注于经营由精心搭配的天然有机食材烹饪而成的美食。该职位负责协助行政总厨完成各项烹饪制作及出品,以及负责厨房的各项管理工作。任职资格:1.高星级酒店或高档西餐厅西厨房同等岗位工作经验或资历;2.较好的工作英语沟通能力;3.优秀的西餐烹饪技能,对于品质有极高的追求;4.优秀的团队管理能力,熟悉西厨房各项事务及相关的管理经验;

薪资: 6千-8千 经验:不限 企业类型:国际高端酒店/5星级
地区:贵州-贵阳 食宿:面议

Responsibilities/主要工作职责·         Replace the Chef De Cuisine during his absence or leave and anytime required      更换特色餐厅厨师长,他缺席或假期期间和任何需要的时候·         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 staff 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?!?nbsp;        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?!?nbsp;        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 De Cuisine 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。向特色餐厅厨师长或行政副总厨汇报所有的问题并采取适当的行动?!?nbsp;        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 Chef De Cuisine .遵照特色餐厅厨师长或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?!?nbsp;        Works closely with the Chef De Cuisine 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.紧密配合特色餐厅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?!?nbsp;        Checks all equipments belonging to his department and make sure that all are in good working order, and if necessary reports to the Chef De Cuisine 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,如果需要向特色餐厅厨师长汇报所有问题。准备递送工程部门的维修单?!?nbsp;        Ensures that recipes and costing are established and updated.确保菜谱和成本的创建和更新·         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·         Attend monthly management meetings, Food and Beverage meetings and hold daily briefings in the absence of the Chef De Cuisine.出席每月管理者会议,在特色餐厅厨师长缺席的情况下参加餐饮部会议·         Advise new menus and seasonal food concept changes with the help of the Chef De Cuisine.协助特色餐厅厨师长对新菜单提出建议和季节性食品概念的改变·         Liaise with the Chef De Cuisine on daily basis to advice of any challenges and that the guest will experience no delays during the service period.日常工作任何挑战与特色餐厅厨师长保持联络,令客人感受无任何延误的服务?!?nbsp;        Check the quality of food prepared by staff 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·         Select staff 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·         Manages the training function and ensures all staff 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·         Reviews the roster prepared by section chefs in advance that reflect business and high productivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表,以提前反映出生意和高出品率同时很大程度影响客人的满意度?!?nbsp;        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?!?nbsp;        Maintenance of all HACCP aspects within the hotel operation. 在饭店运营之中保持HACCP各方面要求·         Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器·         Must focus on constant improvement of Training Manuals and SOP’s必须对持续性的人员培训和SOP的提高和改善保持关注·         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·         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。

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:浙江-绍兴 食宿:提供食宿

岗位职责/职位描述 EssentialDuties and Responsibilities – (Key Activities of the role)主要职责﹣(职务的主要工作) 1.    Assist in the management of Kitchen Operations in asingle food & beverage outlet or a shift, or section of food and beverageoperations, including menu planning and costing, organizing special events,developing new dishes, maintaining food quality standards and comprehensiveproduct knowledge.协助一家餐飲營業場所或一班厨房的運營管理或餐飲運營的一部份,包括菜单计划和成本核算,组织特别活动,开发新菜,了解食品质量标准和关于产品的综合性知识。2.    Adhere to local regulationsconcerning health, safety, or other compliance requirements, as well as brandstandards 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。 3.   Participate in theplanning and costing of menus参与菜单的计划和成本核算工作。 4.   Develop and writestandard recipes制订并编写标准菜谱。 5.   Develop new dishes andproducts开发新菜和新产品。 6.  Ensure that outstandingculinary technical skills are maintained确保优秀的餐饮技巧得以保持。 7.   Assist with organizingspecial events and special food promotions协助组织特别活动和特别食品促销活动。 8.    Maintain comprehensive product knowledge includingingredients, equipment, suppliers, markets, and current trends and makerecommendations for appropriate adjustments to kitchen operations accordingly保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。 9.   Maintain a hygienickitchen保持厨房的卫生。 10. Clean the kitchen andequipment清洁厨房和设备。 11. Maintain personalhygiene保持个人卫生。 12. Supervise and Trainingof assigned employees管理和培训属下员工。 REQUIREDQUALIFICATIONS资格RequiredSkills –技能要求1.    Demonstrated ability to interact with customers,employees and third parties that reflects highly on the hotel, the brand andthe 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。2.     Alcohol awareness certification and/or food servicepermit or valid health/food handler card as required by local governmentagency.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。3.      Problemsolving, reasoning, motivating, organizational and training abilities.具有解决问题,推理,号召,组织和培训能力 Qualifications –学历Diploma or Vocational Certificate in Culinary Skillsor related field.餐饮技能或相关专业的大专学历或职业证书。 Experience –经历3 years experience as a sous chef including at least 1 year in supervisorycapacity or an equivalent combination of education and experience.3年同岗位厨师工作经历,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: 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:福建-福州 食宿:提供食宿

Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.协助一家餐飲營業場所或一班厨房的運營管理或餐飲運營的一部份,包括菜单计划和成本核算,组织特别活动,开发新菜,了解食品质量标准和关于产品的综合性知识。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

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:广东-深圳

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.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:3年以上 企业类型:国际高端酒店/5星级
地区:湖北-武汉 食宿:面议

1.Previous leadership experience in the Culinary field required.2.Journeyman’s papers or international equivalent preferred.3.Diploma Certification in a Culinary discipline preferred.4.Computer literate in Microsoft Window applications an asset.5.Strong interpersonal and problem solving abilities. Highly responsible & reliable.6.Ability to work well under pressure in a fast paced environment.7.Ability to work cohesively as part of a team.8.Ability to focus attention on guest needs, remaining calm and courteous at all times. 1.要求具有烹饪领域的领导经验。2.有熟练工证件或国际等效文凭者优先。3.有烹饪领域的文凭\证书者优先。4.能熟练操作计算机尤其是微软应用程序者优先。5.出色的人际交往和问题处理能力,高度负责和可靠。6.能够在节奏快、压力大的环境下出色地完成工作。7.能够作为团队的一员协调工作。8.能够将注意力集中于宾客的需求,在任何时候始终保持冷静和礼貌。

薪资: 8千-1万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:浙江-杭州 食宿:提供食宿

SCOPE:岗位概述He is responsible for the efficient and successful operation of the designated Kitchen. He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staffHe assists the Executive Chef in the day-to-day kitchen operations and represents him, in his absence, with all its responsibilities.承担起行政总厨赋予的某一个厨房的工作职责。同时也要负责员工岗上培。协助行政总厨完成所有与厨房相关的工作。他控制、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。协助行政总厨负责每天厨房的运作KEY COMPETENCIES主要技能Must have a good knowledge and understanding of Western and basic Asian cuisines Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentationMust be a good trainer Good command of English and a good communicator必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。必须具备非常好的传授厨房专业技能的能力。必须具有发展新菜和为产品制定高效率、高标准的能力必须是一个合格的培训者具有良好的英语基础和良好的传达能力

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: 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:四川-成都 食宿:提供食宿

1.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.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.在压力下很好地完成工作,保持冷静解决问题;4.有能力按照事情的优先顺序按时完成任务;5.保持优秀的领导能力。

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:宁夏-银川 食宿:提供食宿

Manages all ? ? ?functions of the Food Production and Stewarding operations to achieve the ? ? ?optimum departmental profit within their designated kitchen.管理所有的厨房与管事部运作已达到所在餐厅内部的利益最佳结合点。?Manages all functions of the Food Production and Stewarding operations to achieve the?Optimum quality level of Food Production and Sanitation within their designated Kitchen.管理所有的菜品制作与管事部的运作已达到所在餐厅菜品制作与卫生要求的最佳质量标准?Controls and analyzes on an ongoing basis , the level of the following within their designated kitchen :控制和分析所在餐厅以下运作方面的水平a)??? Sales?? 销售b)??? Costs?? 成本c)??? Issuing of food 出品d)??? Quality of presentation of food products 菜品的介绍水平e)??? Condition and cleanliness of facilities and equipment 设备设施的运行与清洁情况f)??? Guest Satisfaction??? 客人满意程度g)??? Marketing 市场?Establishes and maintains effective employee and inter – departmental working relationships?????????? 建立与维护员工的高效率与部门内部工作关系。?Conducts such ? ? ?functions as, performance evaluation, coaching, counseling and taking ? ? ?disciplinary actions to ensure the appropriate staff productivity and ? ? ?efficiency within their designated kitchen. 采取以下行动:面试,雇用,成绩评估,培训,咨询和训练以保证所在餐厅员工的生产力与效率。?Assists the Outlet ? ? ?Head in developing with the Training Manager, training plans, develops ? ? ?training material in accordance with Kempinski Hotels guidelines and ? ? ?implements training plans for the Food Production employees and other Food ? ? ?& Beverage employees within their designated Kitchen.协助餐厅领导,与培训部经理合作,根据凯宾斯基饭店的制定和执行的培训计划,为所在餐厅内的菜品制作员工与餐饮部的其他员工制定培训计划,改进培训材料。?Attends and ? ? ?participates Briefings and other meetings as required by the Outlet Head.根据部门领导的要求出席并参加班前会或其他的会议。?Participates in Food ? ? ?Production as necessary in accordance with the requirements and practices ? ? ?of their designated section / restaurant.?Implement the Hotel ? ? ?Policies and Procedures.贯彻实施酒店制度与程序。?Assists the Outlet ? ? ?Chef in keeping updated files on all section / restaurant matters.协助餐厅的厨师长保持更新所在部门的信息。?Assist the Outlet ? ? ?Chef in monitoring the stocks of all Food , Beverage , Materials and ? ? ?Equipment and ensures service commitments are met. 协助餐厅的厨师长监控所有的食品、酒水、材料与器具的库存,以保证供应。?Performs related ? ? ?duties and special projects as assigned.?????????? 履行相关的职责与其他分配的特殊任务。

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