• 西厨厨师长/ Western Kitchen Chef De Cuisine

• 杭州西子湖四季酒店
• 2019-09-20 18:39:45

The Four Seasons Hotel Hangzhou at West Lake is looking for Western Kitchen Chef De Cuisine who share a passion for excellence and who infuse enthusiasm into everything they do. We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates: o Commitment to supportive teamwork and open communication o Responsibility for ongoing enhancement of their skills and performance o Recognition of personal accountability for their own actions and the outcomes of those actions o An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company Join our team We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us." Four Seasons Hotel Hangzhou at West Lake provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.Join us and Enjoy… o An opportunity to build a life-long career with global potential and a real sense of pride in work well done o Best-in-industry training o Complimentary stays at Four Seasons properties (based on availability) with discounted meals o Incentive bonus/ competitive salaries o Employee service awards o Annual employee party/ social and sporting eventsLearn more about what it is like to work at Four Seasons – Visit us:http://jobs.fourseasons.com/https://www.linkedin.com/company/four-seasons-hotels-and-resortshttp://job.veryeast.cn/784080 Wechat: 杭州四季HR 

• 西厨厨师长ADD Kitchen Chef

• 湘湖逍遥庄园
• 2019-09-20 14:59:05

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10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，其中在高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。

• Lead Restaurant Kitchen Enthusiast 厨师长

• 杭州金沙湖和达希尔顿嘉悦里酒店
• 2019-09-20 09:02:10

岗位职责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。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。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 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汇报所有的问题并采取适当的行动。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.遵照Chef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。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Executive Chef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。

• Western Kitchen Sous Chef 西厨厨师长

• 千岛湖文渊狮城铂瑞酒店
• 2019-09-20 08:49:59

 岗位职责/职位描述岗位职责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1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。

• Western Chef 西厨房厨师长

• 绿城千岛湖喜来登度假酒店
• 2019-09-19 10:03:03

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

• 副厨师长-西厨房

• 杭州城中香格里拉大酒店
• 2019-09-17 19:20:59

岗位职责1.直接向行政副总厨负责,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5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。

• 西餐厅厨师长

• 杭州博胜餐饮管理有限公司
• 2019-09-08 12:55:55

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。

• 厨师（主厨）

• 杭州那云星空宿酒店管理有限公司
• 2019-09-07 14:10:27

工作内容：负责组织和安排厨房服务工作，督导、培训和考核下属员工按统一菜单生产符合那云品质的餐饮产品，确保酒店厨房环境整洁、保证食品卫生；做好厨房设备管理和安全管理，控制菜点成本确保合理的毛利率。岗位职责：1. 服从上级领导的指挥，严格遵守操作程序； 2. 提前列出下周菜单，并于周一早上交给上级领导； 3. 原材料及时放入冷库内保鲜，不得使用变味、变质原材料，确保用餐安全； 4. 加工菜肴必须认真对待，做到无泥沙、无虫、无草、无黄叶烂叶和其他杂物； 5. 注意变换花色品种，烹制方法，掌握好火候，菜肴用料、配料恰当，味道适口，为员工提供可口的饭菜； 6. 厨具、菜盆、盛器等必须清洗干净方可使用，放入饭菜的器具要求盖好，防止异物进入； 7. 随时保持灶台和厨具干净卫生，烹调工作结束后，应及时将灶台、地面、炊具清洗干净； 8. 烹调时应注意个人卫生，按要求穿工作服，不准穿背心、拖鞋、严禁抽烟、吐痰； 9. 每天饭后要将食堂内物品有序摆放，注意各原、辅料和厨具分区，及时清理食堂及门前废弃物和垃圾； 10. 每天饭后清理餐厅卫生并将餐桌、椅等物品摆放整齐； 11. 检查厨房内的水电、煤气的使用情况，确保无泄漏现象，保证人身及工厂财产安全； 12. 每天检查煤气罐的剩余气量，确保按时供餐，做到提前通知上级领导订购煤气； 13. 按照预定用餐人员供应饭菜并注意监督，确保预定人员正常用餐，杜绝浪费现象；爱护公物，讲究文明公德，树立和注重自身的仪表及服务形象；上级领导交代的其他工作。

• 西餐老师

• 杭州经济技术开发区欧米奇西点学校
• 2019-04-11 15:53:58

岗位职责：从事西餐示范、讲解、辅导教学工作。 任职资格：1、烹饪或相关专业毕业，对西餐行业有一定的了解，专业技术过硬。 2、有一定的管理经验 。 3、有耐心、善于沟通，有很强的责任心和服务意识，学习能力强。 工作时间：8:30-12:00，13:30-17:30,十三薪，双休，法定节假日，春节带薪年假，十三薪，中国传统节日及教师节福利待遇，定期旅游。 联系电话：韩老师，0571-86807325；