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列表 明细
薪资: 面议 经验:1年以上 企业类型:经济型酒店/3星级
地区:广东-广州 食宿:提供食宿

岗位职责:负责供应宾客早餐、员工餐、食材采购及厨房其它工作??????????职位要求:1.至上一年以上厨师经验????????????????????2.工作勤劳负责,清廉节俭,有良好的 ? ? ? ? ? ? ? ? ? ? ? 品德情操。? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?3. .身体健康,作风正派。

薪资: 3千-4千 经验:不限 企业类型:精品酒店
地区:海南-三亚 食宿:提供食宿

厨工2名,男,待遇面议

薪资: 5千-7千 经验:2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.严格执行酒店各项管理制度,负责员工食堂日常各项工作及监督食品卫生,指导厨师及卫生工做好日常服务工作。2.负责食品用料验收工作,严格执行《食品卫生法》,保证出品质量。3.调剂好伙食品种,合理控制成本,按时开餐,保证酒店员工就餐质量。4.每日检查员工出勤,仪容仪表,工作绩效,餐前,餐后卫生清洁工作。不断提高本部门业务水品。5.听取酒店员工建议,组织下属进行业务培训,学习兄弟酒店先进经验,提高饭菜质量。6.关心本部门员工,作好员工的思想工作,充分发挥员工积极性。岗位要求1.相关技校毕业,会五常管理。2.具备相应的厨房管理从业经验2年以上。3.沟通协调能力强,具备良好的团队素质。4.身体健康,作风正派。

薪资: 4千-5千 经验:不限 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.严格执行酒店各项管理制度,负责员工食堂日常出品及卫生工作。2.负责食品用料加工工作,严格执行《食品卫生法》,保证出品质量。3.调剂好伙食品种,合理控制成本,按时开餐,保证酒店员工就餐质量。4.遵守纪律、按时出勤及遇到特殊情况服从管理安排,仪容仪表,工作绩效,餐前,餐后卫生清洁工作。不断提高本部门业务水品。5.听取酒店员工建议,进行业务培训,学习同行酒店先进经验,提高饭菜质量。6.关心本部门员工,作好员工的思想工作,充分发挥员工积极性。岗位要求1.相关技校毕业,会五常管理优先。2.具备相应的厨房从业经验2年以上。3.沟通协调能力强,具备良好的团队素质。4.身体健康,作风正派。

薪资: 2万-3万 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

负责所有厨房的运作,确保所有食品按照喜来登的高标准,高质量出品。饭店内食品,成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。协助餐饮总监的日常运作,在需要时,担当其职责。

薪资: 3.5千-4千 经验:不限 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

岗位要求1.为人正直,有责任心。2.有厨房点心、炉灶等工作经验。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:中式餐饮
地区:北京-西城区 食宿:面议

精细制作素食广点茶点,北方小吃西式茶点,有高品质的发挥和开发能力1.负责蒸、煮、加工各种面食、面点及各种茶点;2.负责餐厅日??腿怂杷忻媸车募庸ぶ谱?;3.保管好各种备用原料,保证原料质量,按要求存放指定地点;4.严格执行食品卫生法,把好食品卫生关,确保出品的质量卫生;5.餐前准备工作按时完成,本区域卫生要处理到位,严格控制成品;6.严把原料验收与成品质量关;7.正确熟练操作面点间设备设施,维护一般机械设施1.持有北京市健康证及培训证;2.有多年同岗位工作经验 ;3.身体健康,能吃苦耐劳;4.具有良好的沟通技巧和抗压能力;5.勇于开拓和创新;6.有高端素食餐厅经验优先。

薪资: 6千-8千 经验:5年以上 企业类型:中式餐饮
地区:北京-西城区 食宿:面议

对原材料的冷藏、保鲜、冷冻有非常出色的经验,服从管理1.完成砧板岗位的各项出品工作;2.负责厨房出品的日常切配工作;3.负责厨房各种原材料的保管和使用;4.按照各种菜式的份量标准及搭配要求处理日常工作。1.持有北京市健康证及培训证;2.有多年同岗位工作经验 ;3.身体健康,能吃苦耐劳;4.具有良好的沟通技巧和抗压能力;5.勇于开拓和创新;6.有高端素食餐厅经验优先。

薪资: 5千-6千 经验:2年以上 企业类型:中式餐饮
地区:北京-西城区 食宿:面议

服从管理,装盘及出品流程有很好的配合,正直,有创造性,对素食行业的发展有很好的信心 1.协助所有食品的准备工作,并作好本职工作;2.确保食品的清洁、新鲜;3.检查菜单与配料是否相符;4.装饰立即出品;5.协助清洗厨房用具及其它设备;6.确保工作场地的清洁、卫生。1.持有北京市健康证及培训证;2.有多年同岗位工作经验 ;3.身体健康,能吃苦耐劳;4.具有良好的沟通技巧和抗压能力;5.勇于开拓和创新;6.有高端素食餐厅经验优先。

薪资: 面议 经验:不限 企业类型:国际高端酒店/5星级
地区:陕西-西安 食宿:提供食宿

-          Fluent in spoken English-          基本的英语口语沟通能力-          Min.5 years relevant working experience in international hotels-          相关工作经验5年或以上-          Innovation and creative-          创新能力-          Strong leadership and management skills-          良好的领导技巧和管理能力

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

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

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

Steam Chef 上什主厨1.协助中餐厨师长执行厨房所有上什工作,如:蒸、炖、煲、发等。2.负责每天煲制例汤、熬制上汤,浸发干货、海味、鱼翅、燕窝等工作。3.了解市场行情,根据季节、时令变化及客人需求定期制作更换例汤、炖汤等。4.监控浸发原材料,并将起货成率准确记录报告荷什主厨。5 了解库存情况,特别是高档原材料,严防积压、变质、浪费。Dim Sum Chef 点心主厨1.负责面点房的所有产品2.监督点心的客重和质量3.负责面点房的正常运作4.管理并控制请购,仓库请购和中餐主厨允许条件下的内部调岗5.保证面点房提供食物的高品质6.保证提供服务前准备好所需的东西7.有团队精神,有需要时向员工提供帮助8.对食品杂货和易腐烂食品有恰当的处理方法9.保持工作环境,面点房,冰箱和烧烤柜台的清洁,并使其处于良好状态Roast Chef 烧腊主厨1.根据中餐厨师长的要求,负责烧烤的所有食品,负责烧腊食品的客重和质量的控制,保证染料质量和食品质量,了解各种菜肴的特点。2.制定食品和货源的规格,作为验收标准,做好每季,每月的工作计划。3.与餐厅联系,保证食品正常供应,了解当地的市场行情,做好每天所需食品计划和货源计划。4.执行食品卫生法则及有关政策,讲究个人卫生,保证刀具及砧板的清洁卫生。5.当天所剩的熟食品须用保鲜纸密封后整齐地放入冰箱,将冰箱调整到食品所要求的温度。处理好易腐烂食物。6.做好各类食品,半成品,肉类品的保管工作。做好每天肉品和半成品的清洗,斩劈、上叉、扫付等工作。

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

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

薪资: 8千-1万 经验:5年以上 企业类型:中式餐饮
地区:北京-西城区 食宿:面议

素食位餐精品 口味纯正,有高端素食餐厅经验者优先1.各类冷菜的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量;2.严格遵守每个工作流程,妥善保管各种冷菜原材料,熟知菜单及配料成分,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.保证有效安全的工作并发扬勤俭节约的风格。1.持有北京市健康证及培训证;2.有多年同岗位工作经验 ;3.身体健康,能吃苦耐劳;4.具有良好的沟通技巧和抗压能力;5.勇于开拓和创新;

薪资: 4千-5千 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

岗位职责1.负责备齐加工原料。2.指导摘菜工工作,负责按加工规格要求对原料进行切割、浆制。3.负责对腌制食品的原料加工,并根据用量进行适当添补加工,保证一定的周转库存量。4.与切配岗、点心岗及冷菜岗,密切联系,保证提供加工原料及时适量,不断改进加工工艺,提高出净率。5.随时保证本岗位的卫生整洁,及时清运垃圾。6.合理使用和维护好所用器械设备,妥善保管加工用具。7.及时妥善保藏未加工及加工好的原料,杜绝浪费。8.负责每日各点所需已加工原料的发放。9.负责每日菜肴盘饰用品的加工雕刻。10.完成三砧交办的其他工作。岗位要求1.热爱本职工作,工作认真踏实。2.懂得各类原料的加工方法,熟悉宾馆菜肴的加工规格标准。3.具有熟练的刀工技术。4.具有初中以上文化程度,工作二年以上的工作经历。5.身体健康,精力充沛。

薪资: 2千-3千 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 食宿:提供食宿

Job Description:工作岗位职责Prepare, process, serve and store food in respect to HACCP guidelines and Legal Hygiene bureau rules and regulations, in respect to hotel Policies and kitchen operating procedures.根据HACCP标准、法定卫生局规章制度以及酒店政策和厨房操作程序来准备、加工、提供服务和储存食物Produce food with highest level of care, attention to details and passion. Take great care in seasoning, cooking timing and techniques, food presentation and taste.最大程度的细致、关注细节以及热情来生产食品。在调味、烹饪时间及技术、食品外观及口感上要格外关注Maintain the highest hygiene and work safety standards维持最高卫生标准和安全标准Be able to provide food in accordance to canteen requirement and maintain flexibility to work within kitchen section能提供满足餐厅要求的食物Store properly unused food in order to minimize waste and maximize food rotation适当储存不用的食物以便减少浪费和充分利用Ensure all food items received meet hygiene safety requirement and specifications. Follow proper control processes, ensure not physical, chemical or pest contamination of received food, check quality, quantity and temperature of food received.确保所有收到的食物都满足卫生安全要求及规格。遵守合适的控制程序,确保收到的食物没有物理、化学危害或虫害,检查其质量、数量及温度Support head chef to ensure proper stock item rotation and timely reordering of food.支持厨师长以确保合适的库存品的利用以及及时订购食物Support head chef to ensure timely food preparation with sufficient food quantity provided for each meal requirements支持厨师长以确保每餐要求的足够食物量的及时食物准备Ensure food is served and stored at the appropriate temperature at all times in accordance to hotel policy and HACCP guidelines.确保食物出品和储存随时都保持在合适的温度,同时满足酒店政策及危害分析与关键控制点标准Maintain Hygienic Standards 保持卫生标准 Always clean and sanitize kitchen equipments, working tools, and working station thoroughly and with care before finishing duty and or starting a new work task.在下班或上班之前,仔细、彻底清洁、消毒厨房设备、工具及所有工作区Ensure a high level of cleaning is maintained in your work area维持所在工作区的高水平清洁Maintain highest level of personal hygiene and respect hotel grooming standards维持最高标准的个人卫生,并遵守酒店仪容仪表标准Provide one to one instruction to staff members when required如必要,对员工提供一对一的指导Maintain a Safe and Secure Working Environment维持一个安全的工作环境Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures强调保养职责,遵守工作区健康和安全法规、政策和程序Report any breakage, malfunction, improper working conditions and working hazard to head chef immediately.及时向厨师长汇报破损、故障及不合适的工作条件以及工作障碍Initiate action to correct any hazardous situation and notify head chef of potential danger采取行动排除危险,向厨师长报告危险隐患Adhere to the hotel’s security and emergency policies and procedures遵守酒店安全制度、紧急情况处理规定和程序Be familiar with property safety, current first aid and fire emergency procedures熟悉对财产安全、紧急救护和火警等处理程序Log security incidents in accordance with hotel requirements依照酒店要求记录安全日志和事故记录Demonstrate professional attitude and behavior at all times随时表现出职业态度和行为Analyze, evaluate and improve your personal performance on a continual basis以不断提高的标准分析、衡量、改善你的个人表现Attend department related meetings when required若必要,出席部门相关会议

薪资: 4千-5千 经验:3年以上 企业类型:精品酒店
地区:山东-青岛

岗位职责:1、负责凉菜的制作 和加工;2、注意个人卫生,保持清洁;3、熟练掌握凉菜方面的业务技能;4、认真钻研业务,不断提高术水平;任职资格:1、身体健康,服从分配,对工作认真负责;2、热爱本职工作,有团队合作精神,为人踏实,积极肯干。有相关工作经验有能力者欢迎来电咨询或投递简历

薪资: 6千-8千 经验:5年以上 企业类型:精品酒店
地区:山东-青岛 食宿:提供食宿

 任职资格:1、身体健康、精力充沛,专业技术好2、具有强烈的责任心,勇于开拓和创新,作风干练;3、拥有较高的烹饪技术,了解和熟悉食品材料的产地、规格、质量

薪资: 2千-3千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-佛山 食宿:提供食宿

1. 协助员工餐厅厨师长保养、清洁员工餐厅所有的设备、设施及区域;Assist Chef  in maintenance、cleaning and take care of all Staff Canteen operating equipment and public area.2. 熟练洗菜、基本打荷的工作。Good command of dish washing and basic loading.

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-佛山 食宿:提供食宿

1. 监督所有员工餐厅员工的工作,控制所有设施及成本,尽可能提高饭菜质量;Supervise the function of all Kitchen employees, facilities, and cost, promote the food quality .2. 协助员工厨房厨师长组织、指导员工餐厅的所有工作。Help Chef of  Staff Canteen operation all the work.

薪资: 面议 经验:1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

岗位职责1.在厨师长安排下,负责各种饭菜的加工制作,保证食品质量。2.严格遵守作息时间,不擅离职守,不脱岗,不窜岗,保证食堂按时开餐。3.严格执行《食品卫生法》,作好食堂卫生,保证无过期变质食品。4.厨师上岗必须工服穿戴整齐,厨房内不得吸烟。5.服从厨师长调动,维护好厨房器具,作好餐前餐后各项工作。岗位要求1.具备相应的从业经验1年。2.身体健康,作风正派。3.沟通协调能力强,服从安排。4.持有专业的上岗证书。

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

主要工作职责: ?主动与客人建立情感联系,确保所有的客人得到个性化的友好的入住和离店体验 ?? ??协助客人解决疑问,和通过授权把握好每个机会去满足客人 ? 熟悉酒店及周边信息,为客人提供路线指导 工作要求: ? 具有相关工作前台接待经验者优先 ?? ? 熟练使用opera系统? ?? ? 流畅的英语表达能力 ?? ??具备服务意识 ?? ??

薪资: 4.5千-6.5千 经验:不限 企业类型:国际高端酒店/5星级
地区:北京

北京嘉里大酒店Kerry Hotel, Beijing北京嘉里大酒店位于京城中央商务区的核心腹地,经由人行天桥即可轻松往来于众多购物、娱乐等场所,无缝连接。一应俱全的先进设施、独特简约的设计与热情自然的服务使其成为现代灵动生活的富集之地。北京嘉里大酒店坚持以“人”为核心,邀您加入我们,成为这支正能量队伍的一份子。Kerry Hotel, Beijing is an urban lifestyle destination where the hotel and neighborhood seamlessly connect and create a space where everyone is welcome. It is vibrant and buzzing with life and activity defined by a spirited style and a careful attentiveness.People are the heart of Kerry Hotel, Beijing, and we invite you to be a part of this positive energy.DUTIESTo maintain a high standard of all food preparation and service in their respective Kitchens, according to the standards required by the management.按照管理标准,保持各自厨房所提供的食品和服务的高标准。 REQUIREMENTS Good Attitude 具有良好工作态度Good health and neat appearance 拥有良好的健康状态及干净整齐的仪表Minimum 3 years experience in an International class hotel 至少3年的在国际酒店工作的相关经验Team work 具有团队合作的精神

薪资: 2万-3万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:江苏-苏州 食宿:提供食宿

Main Responsibility岗位职责:1.Ensures all department’s requirements are submitted/done on or before its due dates确保在规定时间或在之前将所有部门要求的事情都提交/做好了。2.Responsible for the Department’s CAPEX负责部门资本的支出。3.Responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders负责所有市场清单,仓库下单和紧急订单的批准和最终的授权。4.Coordinate functions and activities with other Food & Beverage Departments & sales协调作用和配合其他餐饮部门&销售的活动。5.Ensures food quality and food production standard practices are well maintained at all times确保食品质量和食品出品标准操作都得到良好的维持。6.Responsible of creating new innovative dishes负责制作新颖的菜品。7.Implements an effective program in maintaining the ideal food and labour cost of the whole department实现一个维持理想的食品和整个部门的劳动力成本的有效程序8.Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.监督所有厨房员工的工作,设施和成本,从而达到整个餐饮部利润的最大化。 9.Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff.明确厨房部门培训需求,为厨房部门员工制作和进行培训。10.Provide training to support quality standards to ensure a luxury guest experience提供支持服务质量,确保奢华顾客体验的培训项目。 Qualifications任职资格:1.Vocational certificate or diploma in professional cuisine          持有烹饪专业资格证书 2. 8 to 10 years of experience    8到10年的相关经验 3. Acknowledged managerial skills      具有相关管理技能 4.Perfect knowledge of HACCP guidelines      了解,知道HACCP知识 5. Computer literate in the Windows environment    熟悉电脑知识6.Should be western background具有做西式菜品背景

薪资: 2万-3万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:江苏-苏州 食宿:提供食宿

岗位职责:1、执行和协调, 准备、运营、介绍和保证了高标准的烹饪服务提供给客人;2、管理所有厨房人员的调配,适应品牌文化、工作方法、通信、招聘等;   3、帮助员工改进他们的技术,并给与职业发展空间;4、对酒店食品,卫生及食品质量负责;5、与副厨师长及餐饮部经理沟通,制定餐单及特色菜单;6、监督整个工作流程:保证在规定的时间内,检查菜肴上桌前的卖相及温度‘’7、定期做质量评估,基于客人的评论及质量审核;8、确保工作场所保持清洁和安全,遵守HACCP法规。任职资格:1、持有烹饪专业资格证书2、8到10年的相关经验3、具有相关管理技能4、了解,知道HACCP知识5、熟悉电脑知识

薪资: 1.5万-2万 经验:10年以上 企业类型:房地产综合开发
地区:江苏-苏州 食宿:不提供食宿

1:高星级酒店餐饮厨房工作经验10年以上,其中行政总厨经验3年以上。有过至少2家高端酒店筹备和运营经验2:熟悉中餐各大菜系的菜品出品和质量把控。3:熟悉人员管理,成本管理,菜品研发,厨房运营等工作4:具有开放、包容和不断学习、提高自我的能力。

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