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列表 明细
薪资: 8千-1.5万 经验:2年以上 企业类型:经济型酒店/3星级
地区:青海-海西 食宿:提供食宿

【工作内容】1 全面负责酒店的经营管理,领导各部门员工完成酒店的各项计划目标;2 围绕公司下达的利润指标和各项工作,编制酒店的预算和决算,严格控制经营成本;3 负责酒店团队的建立,提高整个酒店的服务质量和员工素质;4 根据市场变化和发展,制定切实可行的市场营销工作策略,并组织实施和有效控制;5 全面负责安全管理,抓好食品卫生、治安安全等工作,确保客人和员工的人身、财产安全;6 与公司、加盟业主进行日常的沟通协调工作,确保信息畅通、有效;7 负责维护好酒店的外围关系,抓好重要客人的接待工作,塑造良好的内、外部形象;8 关心员工思想和生活,不断改善员工的工作条件;9 完成公司交办的其他工作。【应聘流程】在线测试、视频面试、学历验证、背景调查【任职资格】1 大专及以上学历;2 有酒店行业1年及以上的全面管理经验,24-40岁,连锁酒店或高星级酒店经验者优先;3 具有良好的职业道德,较强的沟通协调和应变能力,较强管理和团队建设能力;4 原则性强,执行力较好;有良好的抗压能力,能出色完成公司下达的各项指标;5 认同集团企业文化核心价值观,有很强的服务意识、学习能力和工作责任心;6 能接受公司1至2年的外派,我们会优先根据您的意向地分配工作地点,如果意向地暂无空缺,我们会就近分配。温馨提示:欢迎大家进入我们公司网站,了解更多岗位,网址:http://998.zhiye.com/【专业培训】入职之后公司会提供为期6周的店长专业技能专项培训,培训的主要内容为如何成为一个合格酒店总经理的基本知识。需签订为期2年的培训协议。【职业发展通道】见习酒店总经理 酒店总经理 运营督导 中区督导 大区督导 品牌总监【员工福利】绩效奖金、车费补贴、电话补贴、保险、公积金、提供住宿、周年礼物、周年体检、酒店住宿折扣、带薪年假【集团介绍】格林酒店集团是一家以酒店管理为主,涵盖酒店、餐饮、旅游休闲、互联网科技等不同业务领域的多元化管理集团,在中国400多个城市拥有2600多家酒店、500多家餐饮和近8万名员工,为8000多万会员及商旅客人提供从高端到平价、从商务差旅、日常餐饮到休闲度假的多种个性化服务。集团致力于通过整合不同领域业务资源,为合作伙伴和客人提供多元化选择。旗下格林豪泰酒店管理集团,是中国最大的全外资连锁酒店集团之一,酒店品牌包括:中高端东方经典-格林东方,经典商务-格林豪泰系列酒店,个性组合-格盟酒店,城市绿洲-青皮树酒店,年轻多彩-贝壳酒店,2017年,格林酒店集团重磅推出定位于商务、时尚、自然的三大全新品牌“格美、格雅、格菲”,至此,集团形成涵盖中高端商务、中高端时尚、中高端休闲、多彩个性的8+酒店品牌阵营,坚持为客人提供“超健康、超舒适、超价值、超期望”的产品和服务。2016年底,集团与德国第一大酒店管理集团施泰根博阁形成战略合作,共同部署在华酒店业务,成功布点青岛施泰根博阁城际酒店等精品高端酒店。2017年涉足健康餐饮行业,旗下大娘水饺餐饮集团,通过科学化的营养配比,提出“快餐饮,乐健康”的理念,致力于为客人提供“更健康、更安全、更超值”的产品,并通过对餐饮标准的统一规范,为加盟商提供多元化的投资平台。以“促进和谐共赢,创造价值的伟大企业”为愿景的格林酒店集团,在创始人徐曙光的带领下,已经成为国内外知名的全外资综合性管理平台之一。集团将紧紧围绕“全球布局、卓越经营”的战略目标,在互联网+的背景下,融合全球优质资源,成就客人、加盟商和员工的美好生活。

薪资: 8千-1.5万 经验:2年以上 企业类型:经济型酒店/3星级
地区:青海-西宁 食宿:提供食宿

【工作内容】1 全面负责酒店的经营管理,领导各部门员工完成酒店的各项计划目标;2 围绕公司下达的利润指标和各项工作,编制酒店的预算和决算,严格控制经营成本;3 负责酒店团队的建立,提高整个酒店的服务质量和员工素质;4 根据市场变化和发展,制定切实可行的市场营销工作策略,并组织实施和有效控制;5 全面负责安全管理,抓好食品卫生、治安安全等工作,确保客人和员工的人身、财产安全;6 与公司、加盟业主进行日常的沟通协调工作,确保信息畅通、有效;7 负责维护好酒店的外围关系,抓好重要客人的接待工作,塑造良好的内、外部形象;8 关心员工思想和生活,不断改善员工的工作条件;9 完成公司交办的其他工作。【应聘流程】在线测试、视频面试、学历验证、背景调查【任职资格】1 大专及以上学历;2 有酒店行业1年及以上的全面管理经验,24-40岁,连锁酒店或高星级酒店经验者优先;3 具有良好的职业道德,较强的沟通协调和应变能力,较强管理和团队建设能力;4 原则性强,执行力较好;有良好的抗压能力,能出色完成公司下达的各项指标;5 认同集团企业文化核心价值观,有很强的服务意识、学习能力和工作责任心;6 能接受公司1至2年的外派,我们会优先根据您的意向地分配工作地点,如果意向地暂无空缺,我们会就近分配。温馨提示:欢迎大家进入我们公司网站,了解更多岗位,网址:http://998.zhiye.com/【专业培训】入职之后公司会提供为期6周的店长专业技能专项培训,培训的主要内容为如何成为一个合格酒店总经理的基本知识。需签订为期2年的培训协议。【职业发展通道】见习酒店总经理 酒店总经理 运营督导 中区督导 大区督导 品牌总监【员工福利】绩效奖金、车费补贴、电话补贴、保险、公积金、提供住宿、周年礼物、周年体检、酒店住宿折扣、带薪年假【集团介绍】格林酒店集团是一家以酒店管理为主,涵盖酒店、餐饮、旅游休闲、互联网科技等不同业务领域的多元化管理集团,在中国400多个城市拥有2600多家酒店、500多家餐饮和近8万名员工,为8000多万会员及商旅客人提供从高端到平价、从商务差旅、日常餐饮到休闲度假的多种个性化服务。集团致力于通过整合不同领域业务资源,为合作伙伴和客人提供多元化选择。旗下格林豪泰酒店管理集团,是中国最大的全外资连锁酒店集团之一,酒店品牌包括:中高端东方经典-格林东方,经典商务-格林豪泰系列酒店,个性组合-格盟酒店,城市绿洲-青皮树酒店,年轻多彩-贝壳酒店,2017年,格林酒店集团重磅推出定位于商务、时尚、自然的三大全新品牌“格美、格雅、格菲”,至此,集团形成涵盖中高端商务、中高端时尚、中高端休闲、多彩个性的8+酒店品牌阵营,坚持为客人提供“超健康、超舒适、超价值、超期望”的产品和服务。2016年底,集团与德国第一大酒店管理集团施泰根博阁形成战略合作,共同部署在华酒店业务,成功布点青岛施泰根博阁城际酒店等精品高端酒店。2017年涉足健康餐饮行业,旗下大娘水饺餐饮集团,通过科学化的营养配比,提出“快餐饮,乐健康”的理念,致力于为客人提供“更健康、更安全、更超值”的产品,并通过对餐饮标准的统一规范,为加盟商提供多元化的投资平台。以“促进和谐共赢,创造价值的伟大企业”为愿景的格林酒店集团,在创始人徐曙光的带领下,已经成为国内外知名的全外资综合性管理平台之一。集团将紧紧围绕“全球布局、卓越经营”的战略目标,在互联网+的背景下,融合全球优质资源,成就客人、加盟商和员工的美好生活。

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:青海-西宁

DUTIES AND RESPONSIBILITIES职责和任务1. Reports to Captain for instructions about the menu.向领班汇报有关菜单的指令。 2. Sets table according to established procedures.根据所制定出的规则铺台。 3. Receives guest and assists in seating guest by pulling chair.为客人领路并主动拉开椅子让客人入座。 4. Presents menu to guest, suggesting food and beverage and answers questions regarding the menu. Fills glasses with ice water while guests decide order.为客人呈上菜单,推荐食品和酒水并根据菜单回答客人所提出的问题。 当客人决定点菜时为客人的杯中注入冰水。 5. Writes order on check and places order with kitchen or bar. Procures items from each station or from central servicing counter.写好单子至相关部门点单。根据规则从服务台或工作台领取。 6. Serves order to guest with proper sequence and timing. Replenishes water and butter if needed and cleans ashtray or requests busboy to perform this duty.以精确的工作步骤和时间为客人上菜。如需要,为客人添加水和黄油,并换上干净的烟灰缸。或叫跑菜员完成以上任务。7. Requests Outstation Cashier to close check, presents same to guest and accepts payment.要求收银员打账单,呈给客人,看是否满意。 8. Observes, anticipates and accommodates guest needs or requests.观察客人的要求和所需,并主动参与帮助。 9. Removes soiled dishes or request busboy to do so, and deposits same in bus pan.换掉用脏的盘子或安排跑菜员更换。 10. Maintains side stand by wiping flatware and folding napkins, refills condiment containers and jam containers.折口布,加调料和果酱。 11. Performs other duties that may be assigned to him..完成各项布置下来的任务。 

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES 职责和义务1. Prospect and generate leads from suspect and prospect accounts within assigned territory for potential business.在指定业务范围内规划并发展与潜在客户的良好关系,从而确保酒店销售指标完成。 2. Act on and respond to all enquiries and requests for proposals within 24 hrs.对所有客户要求在24小时内予以回复。 3. Support sales manager to achieve sales plan through conducting telesales and qualifying leads on potential business.建立系统的销售活动计划以更有效的开展客户,从而确保酒店销售额的最大化。 4. Solicits through personal call additional sales accounts from assigned accounts.积极发展利用私人关系以扩大客户范围。 5. Coordinates with Front Office, F&B, Banquet, Housekeeping and other related department to ensure the highest level of customer service for our accounts.为了更好地位客户提供服务,加强与前厅、餐饮、客房及其它部门合作配合。 6. Maintains an up-to-date record of all sales activities and account profiles within the sales management system.负责在销售管理系统中及时更新工作进程。 7. Submits the following reports on a weekly basis, a summary of sales activities, forward sales plans, competitive and market intelligence and any other report as may be required.每周上交以下报表:每周销售活动情况,下周销售计划,竞争者和市场分析和其它报表。

薪资: 5千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查所有餐厅和宴会部多功能厅的摆台情况,负责在正确的时间为客人提供服务,确保所提供的食品总是保持最高标准。 2. To constantly check the quality of food prepared with regard to taste and temperature经常检查已经准备好的食品的味道和温度。 3. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持各类菜肴的整体外观一致。外观和修饰物必须符合标准。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimise waste and spoilage监督并彻底实施根据配料卡和分肉试验而制定的份量控制,使浪费和变质最小化。 5. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的储备和废物利用。 6. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 7. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specification  与收货部门和库房密切联系。确保所收货物符合饭店规定的质量标准。 8. To constantly be alert on freshness, presentations and temperature of food served特别要注意为客人提供的食品的新鲜程度,外观和温度。 9. To implement log book for his section with a standard report form to be sent to the Executive Chef’s office daily每日按照标准格式,完成本部门的工作日志,并提交给行政总厨。 10. Updates menu recipe cards and menu planning for promotions更新菜单配料卡,制定促销菜单。 11. To conduct training classes and on the job training for staff to develop their skills / new menu items负责培训课程和员工岗位培训,提高员工技能/了解菜单新增品种。

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

Specialty Chef 风味餐厨师

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化 5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 12. To check drawers, under-counter refrigerators and reach-in refrigerators to ensure that they are clean, and the contents are a

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:青海-西宁 食宿:提供食宿

Key Responsibilities主要职责 1. Prepares kitchen equipment for use准备厨房的使用设备 2. Assists with checking and receiving goods协助检查和验收货物 3. Store goods储存货物 4. Maintain storage areas维护储存区域 5. Clean and store equipment清洁和保存设备 6. Clean premises清洁厨房操作区域 7. Handle waste and linen处理垃圾和布草 8. Maintain a hygienic kitchen保持厨房的卫生 9. Clean the kitchen and equipment清洁厨房和厨房设备 10. Maintain personal hygiene保持个人卫生 11. Attend to all briefings参加所有例会 12. Participate in training 参加培训

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保证菜肴从表面上看一样,外观和修饰物符合标准。 2. Ensures smooth and effective communication among the kitchens and with other departments确保厨房员工和其他部门员工之间的交流畅通而有效。 3. To constantly be alert on freshness, presentations and temperature of food served经常关注为客人所提供的食品的新鲜度,外观和温度。 4. Ensures food portioning, serving, requisitions / receiving from stores are properly controlled确保正确地控制食品的份量,服务,以及从库房申领货物。 5. Ensures that staff follow the hygiene and sanitation procedures when handling food / equipment / utensils确保员工在操作食品/设备/工具的过程中遵守卫生程序。 6. To ensure that the refrigerators and deep freezers, ceiling, walls, floors and shelving etc. are clean at all times确保冰箱,冰柜,天花板,墙壁,地板和支架等总是保持清洁干净。 

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务1. To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all employees under his supervision协调所督导的所有员工之间有关餐厅/宴会部/食品生产部门的具体事宜。 2. To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards检查餐厅和宴会部多功能厅的摆台情况。负责服务当中的准确计时,确保总是为客人提供最优质的食品。 3. To constantly check the quality of food prepared with regard to taste and temperature经常检查食品在味道和温度方面的质量。 4. To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage监督并彻底实施根据配料卡和肉类实验而制定的份量控制。使浪费和损坏最小化5. To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards保持所有盘子在外观上的一致性,外观和修饰物必须符合标准。 6. To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers检查库房和冰箱,负责正确的库存和废物利用。 7. Ensures smooth and effective communication among the kitchens and with other departments确保厨房和其它部门之间的交流畅通而有效。 8. To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications与收货和库房密切合作,确保所收货物符合饭店规定的标准。 9. To constantly be alert on freshness, presentations and temperature of food served特别要注意所提供的食品的新鲜,外观和温度。 10. To supervise food tasting sessions督导食品品味部门的工作。 11. To check on set-up prior to operations运营之前检查摆台情况。 12. Liase and work closely with the Chief Steward for pre-planning and execution of delivery and cleanliness of equipment与管事部经理保持联系,密切合作,提前计划并进行设备的交接和清洁工作。 13. To check drawers, u

薪资: 5千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁

DUTIES AND RESPONSIBILITIES职责和任务 1. Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service计划,控制整个厨房食品制作及成本人员的安排。 2. Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.对食品定量及质量的估计,验收食品。 3. Ensures that all food prepared conforms to quality standards and practices of and international hotel.确保所有食品准备确定高标准和国际酒店服务。 4. Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.控制成本,经常清点存货,控制及利用剩余食品。 5. Devises special dishes and develops recipes.对菜肴有创新和开发。 6. Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.检查厨房的卫生并做纪录包括工具。 7. Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.控制并制定厨房的工作时间表。 8. Hires, trains, guides and periodically evaluates performance of kitchen personnel.根据情况制定招聘及培训原则。 9. Conducts regular meetings, briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.参与部门会议,培训等等,及时传达酒店管理层的最新指标。 10. Initiates commendations and misconducts to kitchen staff可建议给予厨房员工过失单。 11. Conducts preliminary selection interview of candidates for positions in his section taking into account standards of personnel quality of the hotel.组织面试第一轮员工并使之尽量达到酒店要求。 12. Conducts orientation for new hires for his section advising them in writing of the sta

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service计划,控制整个厨房食品制作及成本人员的安排。 2. Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.对食品定量及质量的估计,验收食品。 3. Ensures that all food prepared conforms to quality standards and practices of and international hotel.确保所有食品准备确定高标准和国际酒店服务。 4. Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.控制成本,经常清点存货,控制及利用剩余食品。 5. Devises special dishes and develops recipes.对菜肴有创新和开发。 6. Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.检查厨房的卫生并做纪录包括工具。 7. Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.控制并制定厨房的工作时间表。 8. Hires, trains, guides and periodically evaluates performance of kitchen personnel.根据情况制定招聘及培训原则。 9. Conducts regular meetings, briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.参与部门会议,培训等等,及时传达酒店管理层的最新指标。 10. Initiates commendations and misconducts to kitchen staff可建议给予厨房员工过失单。 11. Conducts preliminary selection interview of candidates for positions in his section taking into account standards of personnel quality of the hotel.组织面试第一轮员工并使之尽量达到酒店要求。 12. Conducts orientation for new hires for his section advising them in writing of the sta

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Plains, directs, controls and co-ordinates the activities of all kitchen personnel engaged in preparing and cooking food to ensure efficient and profitable food service计划,控制整个厨房食品制作及成本人员的安排。 2. Estimates food consumption and requisitions food stuffs and kitchen supplies; inspects delivery of perishable items.对食品定量及质量的估计,验收食品。 3. Ensures that all food prepared conforms to quality standards and practices of and international hotel.确保所有食品准备确定高标准和国际酒店服务。 4. Controls cost by minimizing spoilage, maintaining adequate inventory of food, utilizing food surpluses and enforcing portion control.控制成本,经常清点存货,控制及利用剩余食品。 5. Devises special dishes and develops recipes.对菜肴有创新和开发。 6. Checks and follows-up cleanliness of all kitchen area recommend points for improvement and implements same.检查厨房的卫生并做纪录包括工具。7. Prepares the schedule of all kitchen staff; controls and co –ordinates schedule, making sure that all kitchens are covered properly.控制并制定厨房的工作时间表。 8. Hires, trains, guides and periodically evaluates performance of kitchen personnel.根据情况制定招聘及培训原则。 9. Conducts regular meetings, briefing, training, etc, with kitchen staff keeping them informed of new policies, procedures and other information pertinent to Hotel operation.参与部门会议,培训等等,及时传达酒店管理层的最新指标。 10. Initiates commendations and misconducts to kitchen staff可建议给予厨房员工过失单。 11. Conducts preliminary selection interview of candidates for positions in his section taking into account standards of personnel quality of the hotel.组织面试第一轮员工并使之尽量达到酒店要求。 12. Conducts orientation for new hires for his section advising them in writing of the standards

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Works under close supervision in preparing ingredients for cooking与员工一起准备配料以备烹饪 2. Measures and mixes ingredients according to standard receipts. Using a variety of kitchen utensils and equipments使用不同的厨房器皿和设备,根据标准配方来混合配料 3. Sets up mise en place daily; cuts and prepares foodstuffs and ingredients for cooking准备每日的准备工作,切割和准备食品配料已备烹饪 4. Listens to supervisor regarding new recipes. obtains cooked food or other items from freezer; heats pre-cooked food items as orders come in听取主管的新配料单,现点现做 5. Portions off, trims and garnished food items on serving plates份量及食品盛放美观 6. Adjusts thermostat controls to regulate temperature of oven, broilers, grills and roasters调整自动调温器的控制和调整微波炉,烧烤器的温度 7. Cooks food following standard recipes and under the supervision of the Chef de Partie按助理厨师长的标准配方要求8. Ensure cleanliness and maintenance of equipment, work areas and cold rooms确保冷房,工作区域的设备的清洁和维护工作 9. Performs other duties that may be required of him根据他的要求来服从其他职责

薪资: 5千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Prepare bakery goods in sufficient orders.准备足够的食品以确保工作正常进行。 2. Responsible of the good operation and preparation of the pizza corner at the open kitchen在开放式厨房内负责出品批萨 3. Ensure proper storage of all goods.确保所有货物正确入库。 4. Prepare requisition for all goods needed.准备所需物品的采购单。 5. Ensure that production is done according to Hotel standards at all times.确保所有的出品按照标准制作。 6. Prepare requisition of all goods needed according to orders.按照定单准备所有货物的采购单。 7. Check fridge and working area thoroughly to avoid spoilage.为避免食品变质,要彻底检查冰箱和工作场地。 8. Check food items prepared by his subordinates and correct any mistakes immediately.检查做好的食品,如发现问题,应马上纠正。

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Supervises, co-ordinates and participates in the following activities:管理,协调以下活动:l Dough-making制作生面团l Portioning and shaping每分定型l Mounding and baking安放,烘烤l Decoration and apportioning装饰,配给 2. Checks function sheet and daily menus and initiates requisition of foodstuffs based on functions, menus and forecasts.根据宴会通知单,菜单以及预报和对宴会单,每日菜单以及制定的食品储备。 3. Plans production in order to have baked goods and pastries etc. Freshly banked when needed and in quantities specified.在有需要以及制定数量的情况下, 为保持糕点的美味, 新鲜进行有计划的生产。 4. Ensures that all kitchen outlets are supplied with their requirements for bread, rolls, desserts pastries etc.确保所有餐厅厨房面包,圆面包, 甜品,糕点更具要求进行供给。5. Observes and test food being baked, samples when ever necessary如有需要观察,品质烘烤食品的样品。 6. Trains and evaluates personnel.评估,培训人员。 7. Initiates commendations and misconducts.指点,推荐,处罚。 8. Ensures proper handling, cleanliness and maintenance of equipment and utensils.确保正确操作,清洁并且维护好设备,器皿。 9. Ensure that hotel cost control policies and procedures are followed确保执行酒店的成本控制政策和程序。 10. Performs duties common to all supervisors and other duties that may be assigned安排好相关的工作给相关的人员(管理人员)。

薪资: 3千-4千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Works under close supervision in preparing ingredients.与员工一起准备糕点食品。 2. Measures and mixes ingredients according to standard receipts. Using a variety of kitchen utensils and equipments使用不同的厨房器皿和设备,根据标准来混合配料。 3. Sets up mise en place daily; cuts and prepares foodstuffs and ingredients for cooking准备每日的准备工作,和准备配料已备烘烤。 4. Listens to supervisor regarding new recipes. obtains cooked food or other items from freezer; heats pre-cooked food items as orders come in听取主管的新配料单,现点现做。 5. Portions off, trims and garnished food items on serving plates份量及食品盛放美观。 6. Adjusts thermostat controls to regulate temperature of oven, broilers, grills and roasters调整自动调温器的控制和调整微波炉,烧烤器的温度。 7. Cooks food following standard recipes and under the supervision of the Chef de Partie按厨师领班的的标准配方要求。8. Ensure cleanliness and maintenance of equipment, work areas and cold rooms确保冷房,工作区域的设备的清洁和维护工作。 9. Performs other duties that may be required of him根据他的要求来服从其他职责。

薪资: 4千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:青海-西宁 食宿:提供食宿

DUTIES AND RESPONSIBILITIES职责和任务 1. Supervises co-ordinates and participates in the activities of Butchers and Helpers engaged in the proper cleaning, dies-joining, trimming, cutting and grading of beef, pork, veal, lamb, chicken and fishes.负责监督, 联系和参加肉房工作的所有员工和助理的清洁和去骨去筋,切配和牛肉, 猪肉和小牛肉和羊肉,鸡肉和鱼类的等工作。 2. Ensures that daily requisitions of various food outlets are prepared on time确保每天对各种食品的加工必须及时出品。 3. Weigh all incoming and outgoing food items and double-checks on quality, correctness of quality, size and weight.每天出库和入库的食品必须秤量和仔细的检查质量和正确的数量,大小和重量。 4. Supervises and directs the proper storage and disposal of all meat, fowl and fish items所有的肉类和鱼类必须保存完好。 5. Assists Cost Control in inventory taking and meat testing协助成本核算做好和计算食品成本工作。 6. Assists the Receiving Clerk in ensuring that only high quality raw food items are received suppliers. Exercises extra care in the selection of seafood协助收货部员工, 确保接受高质量的生鲜原料, 对各种海鲜原料要特别关注。7. Ensure proper handling, cleanliness and maintenance of Butchery shop, cold room materials and equipment.确保肉房设备,冷库和原料及设备要保持干净,整洁。 8. Ensures that hotel cost control policies and procedures and followed确保酒店的成本控制的工作能正常运转。 9. Performs duties common to all supervisors and other duties as may be assigned与其他主管履行同职。

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