• App

    扫码下载最佳东方App

  • 微信

    扫码关注最佳东方公众号

  • 客服

  • 杭州 | 2年以上 | 学历不限

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 午餐补贴
    • 领导好
    • 包吃包住
    • 年底双薪
    • 员工生日礼物
    国内高端酒店/5星级 | 100-499人
    发布于 01-19
    • 收藏
    • 投递简历
    岗位职责1.主要掌握中式面点制作技术。熟悉各类点心配料比例、储藏方法,并熟知点心设备使用,保证出品的品质。2.严格执行食品卫生法则,把好食品卫生质量关,搞好本区域卫生,要求工具清洁,摆放整齐。3.不断钻研技术,根据餐厅和宾客意见反馈,进行产品改进和提升。按季节定期更换品种,更好满足客人要求。4.合理使用原材料,有成本把控意识。5.负责检查操作间水、电、气等操作开关,保持操作间整洁、卫生和安全。岗位要求1.有星级酒店面点制作工作经验2年以上,熟悉面点制作工艺和技能,达到中级面点师水平。2.熟悉食品原材料,有较强独立操作能力,具备独立开发面点新品的能力。3.具有较强的团队合作精神和创新意识。4.工作勤恳,认真负责,身体健康,精力充沛。
  • 面点师

    4千-5.5千
    杭州 | 1年以上 | 高中 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 管理规范
    • 帅哥多
    • 美女多
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 500-999人
    发布于 01-19
    • 收藏
    • 投递简历
    1.负责中式面点及风味小吃的制作2.熟悉各类点心配料比例,各类原料特性、贮藏方法,并熟知点心设备的使用,根据操作规程和火候保证出品色号、味鲜,质地恰当3.不断钻研新技术,根据餐厅信息和客人的意见反馈进行面点产品的创新4.每日上班整理厨房卫生,准备面案及灶头所需工具,检查烤炉,烤箱,微波炉等设备,做好各项准备工作5.按领班安排的生产任务及面点花色品种,领取面粉、调料和馅料等原料,并做好和面、发面、拌料、醒面、制陷、面点食品造型等各项加工6.合理使用和节约原材料,妥善收藏剩余的原料、生、熟馅料和售剩的点心7.每日开餐结束后,整理灶头、案板和各种生产工具,严格执行食品卫生法规,把好食品卫生质量关8.检查水、电、气、油等设备开关,保持厨房整洁,卫生和安全9.完成上级交办的其他工作
  • 甜品师

    8千-1万
    杭州 | 3年以上 | 学历不限

    微信扫一扫

    可随时随地查看职位

    有限服务中档酒店 | 100-499人
    发布于 01-16
    • 收藏
    • 投递简历
    岗位职责1、准备所有的烤制配料及烤制各种面包、面包卷、早餐甜点及其他简单的烤制食品;2、准备各种果冻和较少的生面;3、做好并保持工作区域和设备的清洁工作;4、确保有足量的面包供应。岗位要求1、在星级酒店或西餐厅从事面包制作工作经验2年以上;2、熟悉西餐的相关知识及礼仪;3、熟练面包制作工艺及高超技能。
  • 杭州 | 经验不限 | 学历不限 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 01-19
    • 收藏
    • 投递简历
     MAJOR RESPONSIBILIES 責任概要 : To do whatever it takes to provide exceptional service for our customers and strive for excellence to achieve satisfaction.无论做什么都是为了向客人提供优质的服务,使客人满意。To adhere to the three steps of service to all our guests为顾客服务的三个步骤:A warm and sincere greeting. Use the guest name, if and when possible. 真诚热情的问候,尽可能使用顾客的名字。Anticipation and compliance with guest needs 预计并满足顾客的需求Fond farewell. Give them a warm good-bye and use their name, if and when possible. 礼貌道别,尽可能使用顾客的名字。To complete the assigned task for the daily maintenance and keep professional manner      完成上级每天安排的工作并保持良好的工作状态 To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines.控制食品的存货量及何种食品需要被订购,按照标准接收易腐物品, 贯彻并执行F. I. F.O.原则及贮藏制度。To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies; training and guidance of trainees and attendants.通过坚持和执行各种万豪标准政策;培训和指导其部门其他员工和实习生,为所有顾客提供始终如一的,高质量保证的食品和服务。 SPECIFIC DUTIES 工作任務 : Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager. 执行其主管或经理所指示委派的所有任务。Performs all duties of kitchen associates as required.履行厨房员工的职责。Recognizes superior quality products, presentations and flavor. 注重食品的质量,呈现方式及风味。Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。Maintains purchasing, receiving and food storage standards.维持采购,收货及食品贮藏标准。Ensures compliance with all local, state and federal (Health Department) regulations.确保遵守当地政府(卫生部门)的规定。Supports procedures for food & beverage portion and waste controls.支持餐饮部的各项程序及对浪费的控制。Follows proper handling and right temperature of all food products.遵循食品的适当处理及正确的保存温度。Knows and makes sense Marriott's 43 Points of Hygiene and Safety Standards is implemented and followed.了解并执行万豪43项卫生及安全标准。Operates and maintains all department equipment and reports malfunctions.操作及维护所有部门的设备,并汇报设备故障。To implement a departmental daily “15 Minute” training program.执行并遵循每日部门15分钟培训计划。Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.确保宾客服务,业务需要和财务目标的实现。Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.确保酒店为客人提供“简单但是厨师精心制作的食物。Maintain F&B concepts and Mission standards fro preparation & presentation.保持餐饮的概念及使命,关于备菜和呈送。Promote positive inter-departmental relations through candid communication and cooperation.通过坦诚的沟通合作,积极推动跨部门的合作。Follow and implement Prime times during operation hours.贯彻和落实黄金时段的营业时间。Perform any reasonable request made by the management which is not life threatening or against the law.履行由管理层做出的任何合理的要求,不危及生命或违反法律。Above all. To lead by example through a “hands on” approach to motivate our associates to excel. 总之,通过“传递”的方式激励我们的伙伴,精益求精 。20.Complete the other reasonable duties assigned by HRM.      完成上司分配的其他合理工作。 JOB SPECIFICATION職位要求 :Profile   of Competency工作能力:l   Minimum 1 year   experience working in a similar position of a sizeable organization 至少1年以上工作经验 Language 语言能力:l    Good command of written and spoken mandarin 流利的普通话 Education 教育:l     Primary education初等教育水平  Job   License 资格 / 等级证:l     N/A 
  • 杭州 | 经验不限 | 学历不限 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 01-19
    • 收藏
    • 投递简历
     MAJOR RESPONSIBILIES 責任概要 : To do whatever it takes to provide exceptional service for our customers and strive for excellence to achieve satisfaction.无论做什么都是为了向客人提供优质的服务,使客人满意。To adhere to the three steps of service to all our guests为顾客服务的三个步骤:A warm and sincere greeting. Use the guest name, if and when possible. 真诚热情的问候,尽可能使用顾客的名字。Anticipation and compliance with guest needs 预计并满足顾客的需求Fond farewell. Give them a warm good-bye and use their name, if and when possible. 礼貌道别,尽可能使用顾客的名字。To complete the assigned task for the daily maintenance and keep professional manner      完成上级每天安排的工作并保持良好的工作状态 To control level of stock of food in house and what need to be ordered, receive perishable items according to standards, apply and follow F. I. F.O. and storage system as per guidelines.控制食品的存货量及何种食品需要被订购,按照标准接收易腐物品, 贯彻并执行F. I. F.O.原则及贮藏制度。To provide consistent quality of food and services to internal and external customers, by adhering to and enforcing all Marriott Standards and Policies; training and guidance of trainees and attendants.通过坚持和执行各种万豪标准政策;培训和指导其部门其他员工和实习生,为所有顾客提供始终如一的,高质量保证的食品和服务。 SPECIFIC DUTIES 工作任務 : Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager. 执行其主管或经理所指示委派的所有任务。Performs all duties of kitchen associates as required.履行厨房员工的职责。Recognizes superior quality products, presentations and flavor. 注重食品的质量,呈现方式及风味。Maintains food preparation handling and correct storage standards.做好备菜及履行正确的贮藏标准。Maintains purchasing, receiving and food storage standards.维持采购,收货及食品贮藏标准。Ensures compliance with all local, state and federal (Health Department) regulations.确保遵守当地政府(卫生部门)的规定。Supports procedures for food & beverage portion and waste controls.支持餐饮部的各项程序及对浪费的控制。Follows proper handling and right temperature of all food products.遵循食品的适当处理及正确的保存温度。Knows and makes sense Marriott's 43 Points of Hygiene and Safety Standards is implemented and followed.了解并执行万豪43项卫生及安全标准。Operates and maintains all department equipment and reports malfunctions.操作及维护所有部门的设备,并汇报设备故障。To implement a departmental daily “15 Minute” training program.执行并遵循每日部门15分钟培训计划。Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.确保宾客服务,业务需要和财务目标的实现。Enforce the Marriott food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.执行万豪食物制备及呈现方式的指南,以确保提供给客人品质如一的美食。Ensures the Hotel delivers to guests: “Simply Fresh Chef-crafted Food”.确保酒店为客人提供“简单但是厨师精心制作的食物。Maintain F&B concepts and Mission standards fro preparation & presentation.保持餐饮的概念及使命,关于备菜和呈送。Promote positive inter-departmental relations through candid communication and cooperation.通过坦诚的沟通合作,积极推动跨部门的合作。Follow and implement Prime times during operation hours.贯彻和落实黄金时段的营业时间。Perform any reasonable request made by the management which is not life threatening or against the law.履行由管理层做出的任何合理的要求,不危及生命或违反法律。Above all. To lead by example through a “hands on” approach to motivate our associates to excel. 总之,通过“传递”的方式激励我们的伙伴,精益求精 。20.Complete the other reasonable duties assigned by HRM.      完成上司分配的其他合理工作。 JOB SPECIFICATION職位要求 :Profile   of Competency工作能力:l   Minimum 1 year   experience working in a similar position of a sizeable organization 至少1年以上工作经验 Language 语言能力:l    Good command of written and spoken mandarin 流利的普通话 Education 教育:l     Primary education初等教育水平  Job   License 资格 / 等级证:l     N/A 
  • 面点师

    4千-6千
    杭州 | 2年以上 | 学历不限 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 年底双薪
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 01-12
    • 收藏
    • 投递简历
    岗位职责1.主要掌握中式面点制作技术。熟悉各类点心配料比例、储藏方法,并熟知点心设备使用,保证出品的品质。2.严格执行食品卫生法则,把好食品卫生质量关,搞好本区域卫生,要求工具清洁,摆放整齐。3.不断钻研技术,根据餐厅和宾客意见反馈,进行产品改进和提升。按季节定期更换品种,更好满足客人要求。4.合理使用原材料,有成本把控意识。5.负责检查操作间水、电、气等操作开关,保持操作间整洁、卫生和安全。岗位要求1.有星级酒店面点制作工作经验2年以上,熟悉面点制作工艺和技能,达到中级面点师水平。2.熟悉食品原材料,有较强独立操作能力。3.工作勤恳,认真负责。身体健康,精力充沛。(有纹身者请勿投递简历)工作地点:桐庐
  • 面点师

    5千-6千
    杭州 | 2年以上 | 中技 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 人性化管理
    有限服务中档酒店 | 1-49 人
    发布于 01-11
    • 收藏
    • 投递简历
    岗位职责1.负责中式面点及风味小吃的制作2.熟悉各类点心配料比例,各类原料特性、贮藏方法,并熟知点心设备的使用,根据操作规程和火候保证出品色号、味鲜,质地恰当3.不断钻研新技术,根据餐厅信息和客人的意见反馈进行面点产品的创新4.每日上班整理厨房卫生,准备面案及灶头所需工具,检查烤炉,烤箱,微波炉等设备,做好各项准备工作5.按领班安排的生产任务及面点花色品种,领取面粉、调料和馅料等原料,并做好和面、发面、拌料、醒面、制陷、面点食品造型等各项加工6.合理使用和节约原材料,妥善收藏剩余的原料、生、熟馅料和售剩的点心7.每日开餐结束后,整理灶头、案板和各种生产工具,严格执行食品卫生法规,把好食品卫生质量关8.检查水、电、气、油等设备开关,保持厨房整洁,卫生和安全9.完成上级交办的其他工作
  • 杭州 | 1年以上 | 中专 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 员工生日礼物
    国际高端酒店/5星级 | 500-999人
    发布于 01-13
    • 收藏
    • 投递简历
     1.      Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 2.      Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott 3.      Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe. 4.      Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes. 5.      When working on a food station or in direct contact with the guests, hygiene, smiling and service attitude has to be at the top level 6.      Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands. 7.      Check stations set ups prepared by Station Attendants and assist in compliance with Production chart  8.      Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks 9.      Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty 10.Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests 11.Adhere to safety guidelines at all times and report any unsafe work conditions and practices – OUR GOAL IS “0” ACCIDENTS 12.Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card 13.Follow and enforce F.I.F.O. principle – first in, first out procedure at all times and date and label food prepared in the operation, indicating production date, person produced and content 14.Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found 15.Follow and enforce “Clean as you go” policy and keep work area clean at all times and fill in assigned cleaning charts daily and follow cleaning schedule rigorously 16.Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty) 17.Attend and actively participate in the daily 15 minute pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production 18.Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required 19.Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary 20.Reports to Supervisor before leaving the work station and/or before leaving duty 21.Preserve and enforce preserving of energy by switching off all equipment after work or if not needed 22.Breaks and meal periods as hotel policy   
  • 点心厨师

    4千-5千
    杭州 | 经验不限 | 初中 | 提供食宿

    微信扫一扫

    可随时随地查看职位

    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 包吃包住
    • 年度旅游
    • 人性化管理
    全服务中档酒店/4星级 | 100-499人
    发布于 2020-12-31
    • 收藏
    • 投递简历
    1.根据当天客人数量、特点、要求和宴会情况,制作点心。2.认真准备好当天早、中、晚餐的点心及次日的准备工作。3.做好内部日常所用原料、货源的领用,协助制定采购计划。4.取得与厅面的联系,合理安排好上点心时间。5.做好收档工作。6.做好所辖设备的保养及保洁工作。7.在保留反馈较好的点心品种基础上,研发新品。
  • 列表
  • 明细
0086
获取验证码
注册/登录
上传简历一键注册

    热门职位

    热门地区

    联系我们
    • 服务热线:400-826-0101 (9:00-18:00)
    • 杭州总部:0571-88866108 (9:00-18:00)
    • 服务邮箱:service@veryeast.com
    • 联系我们

    扫码下载最佳东方APP

    扫码关注最佳东方微信号

    COPYRIGHT ©2003 - 2020 VERYEAST.CN ALL RIGHTS RESERVED 浙B2-20090034-2