• Executive Chinese Chef中厨行政总厨

• 成都希尔顿酒店
• 2019-10-16 10:04:51

中厨行政总厨要负责中餐厨房的日常操作，确保酒店内食品，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。 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.    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.    Purchase and control of produce.采购和控制产品。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.    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。21.    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 Chef.遵照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。22.    Works closely with the Executive 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。23.    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。24.    Ensures that recipes and costing are established and updated.确保菜谱和成本的存在和更新。25.    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。26.    Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef.在行政总厨缺席的情况下出席每月管理者会议、运营部会议以及组织部门会议。27.    Advise new menus and seasonal food concept changes with the help of the Executive Chef.协助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。28.    Liaise with the Chef on daily basis to advise of any challenges and that the guest will experience no delays during the service period.组织厨师日常基本的挑战，令客人感受无任何延误的服务。29.    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。30.    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。

• Chef de Cuisine 厨师长

• 成都领地希尔顿嘉悦里酒店 Canopy Chengdu City Centre
• 2019-10-14 16:12:16

1.健全厨房组织，完善厨房设备的布局，保证菜肴的质量。2.督导厨房所有员工的工作，控制设施及成本，增加效益。3.检查所收货物的品质。4.不断更新菜单上所有菜品的烹饪存档。5.负责所有食品的准备、烹饪、装饰，并确保达到质量标准。6.了解宾客需求，与餐饮部经理一起筹划和设计菜单，及时开发符合当时和当地需求的餐饮产品。7.负责面试，聘用人员，使员工熟悉饭店，进行表扬、培训、劝告、停职的工作。8.熟练掌握厨房运作管理及成本控制方法，熟悉厨房各项设备的性能、使用及保养方法。9.懂得成本核算，食物原料及食品营养知识。10.良好的英语沟通。

• Assistant Lead Kitchen Enthusiast副主厨

• 成都领地希尔顿嘉悦里酒店 Canopy Chengdu City Centre
• 2019-10-14 16:10:24

1. All Restaurant Kitchens, including Pastry, Main Kitchen, enthusiast Kitchen, Stewarding, Occasionally off - Site Events.所有餐厅厨房，包括饼房、主厨房、员工餐厅厨房、管事部、外卖宴会。2. Planning, Preparation and Implementation of High Quality Food& Drink Products and Set-up’s in all Areas and Restaurants. Seamless working with Recipes, Standards and Plating Guides. And control the food cost,严格按照菜谱、标准和摆盘标准,并保证食品的成本管控3.Maintenance of all HACCP aspects within the hotel operation. And check all the enthusiast grooming在酒店运营之中保持HACCP各方面要求并监督检查仪容仪表。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SOP’s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.Keeps discipline and proper work practices for himself and the enthusiast 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通报所有的问题并采取适当的行动。

• 行政副总厨 Executive Sous Chef

• 成都天投万怡酒店
• 2019-10-07 21:55:03

行政副总厨

• 行政总厨（工作地点北京）

• 四川璞悦酒店管理有限公司
• 2019-09-30 11:10:51

岗位职责：1、按要求完成菜肴的烹饪，包括摆盘、风格。2、负责厨房内的清洁卫生与安全；3、负责制订厨房的各种工作计划；4、对厨房的出品、质量和食品成本承担重要责任；5、负责处理厨房的运作及行政事务。岗位要求：1、3年以上中餐工作经验，身体健康持有健康证，有公司高级接待餐、星级酒店厨师长工作经验优先；2、拥有较高的烹饪技术，擅长川菜、甜点等，了解和熟悉食品材料的产地、规格、质量、一般进货价；3、良好的品德素质，工作认真细心，责任心强，无不良嗜好，热爱餐饮工作；4、对成本控制管理、食品营养学、厨房的设备知识拥有相当的基础。工作地点：北京   薪酬：待遇从优，欢迎面谈！

• Executive Chef 行政总厨

• 成都瑞吉酒店
• 2019-09-30 10:51:00

岗位职责：Job Responsibilities:To build and maintain a strong and efficient team.建立并管理一个高效的厨房团队。To supervise production of all kitchen items Western and Chinese division.监督所有中西厨房的出品。To be creative, can lead the team to create new products regularly.赋予极强的创造力，可以带领团队及时做出新菜品的推广以及更新。To have a complete understanding and to follow up on hotel policies relating to fire, hygiene, health and safety.充分理解并严格遵守酒店的规章制度，例如消防，卫生检疫以及健康安全等。            To monitor the quality and quantity of all food items being served.监督所有供应食品的质量与数量。To monitor correct quality and quantity of all foods received for all outlets.监督各厨房收到的食品的质量与数量。Be involved in menu planning, recommend new dishes and coordinate with all relevant kitchen and restaurant outlets to implement.参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。Responsible to keep record of all promotions and activities, write and cost recipes including the photos of dishes.负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片。Minimum have 3 years working experience in the same position at international luxury hotels.至少拥有3年以上国际奢华酒店同等岗位工作经验。

• Chinese Exe.Chef中餐行政总厨

• 成都W酒店
• 2019-09-29 17:47:33

Min. 5 years culinary working experience in international class hotelsBe familiar with Cantonese FoodsInnovation and creativeStrong leadershipFluent spoken English

• Exe.Sous Chef行政副总厨

• 成都W酒店
• 2019-09-29 17:47:33

Min. 6 years culinary working experience in international class hotelsInnovation and creativeStrong leadership

• 成都绽放花园总厨

• 深圳市绽放花园文化有限公司
• 2019-09-26 09:54:37

 职责描述： 1、负责制定厨房的工作计划，负责厨房巡视及员工督导； 2、对厨房的出品、质量、采购成本及菜品反馈负责； 3、能独立、熟练制作店内餐单菜品； 4、负责新菜品的研发、原有菜品的改良，确保餐厅菜品的持续优化； 5、熟悉时令品种、原材料种类、产地、特点、价格，确保供应商资源的持续优化； 6、知识沉淀及培训管理：根据菜品研发成果制定作业标准书，并形成培训计划，对相关岗位进行培训，进行人才储备； 7、突发事件的处理及应对。任职要求： 1、专注于烹饪工作，对餐饮创新及菜品研发有兴趣； 2、关注餐饮大咖动向，对餐饮市场异常敏锐，能够捕捉爆品信息并实施研发； 3、具有知名餐厅或酒店主厨5年以上工作经验，熟悉餐饮业成本控制及预算管理； 4、30岁以上，身体健康、为人正直、有创新精神； 5、擅长西班牙菜、熟练使用英语、西班牙语者优先考虑。

• 酒店厨师长

• 成都太古里禧玥酒店
• 2019-09-19 17:24:29

岗位职责1.监督中厨房、宴会厨房及职工厨房员工的工作，控制所有设施及成本，增加餐饮部的利润。2.负责所有中餐的准备、烹饪及装饰工作，以达到最高的质量标准。3.检查存货及成品。4.检查所有食品的准备情况.5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6.研究当地餐饮市场，极积开创新菜。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，达到酒店餐厅厨师技术水平。3.有丰富的技术及行政经验，其中在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。

• Executive Chef 行政总厨

• 成都华尔道夫酒店
• 2019-09-09 10:15:36

1.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；2.广泛的知识包括厨房设备和能够培训员工；3.工作中数学方面的知识；4.计算机基本的软件知识；5.在食品安全体系方面的知识；6.有能力按照事情的优先顺序按时完成任务；7.在压力下很好地完成工作，保持冷静解决问题；8.能够在潮湿，热和不时吵闹的环境中工作；9.能够合理消耗所有产品和配料；10.能够设计菜谱并按照菜谱操作。