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薪资: 4.5千-5千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:上海 食宿:提供食宿

•The Demi Chef is responsible for the preparation food which meets the instruction of the Executive Chef or respective Sous Chef.  领班要根据主管及厨师长的要求去准备食物。•He/ She has a proven record in most sections of the kitchen.   他或她在所有厨房工作程序中都要有记录。•He/ She has experience in producing required food products and assures that all items are identical with Recipes and Specifications.   他或她要具有食品加工的经验,并能根据菜谱制作菜品加工。•He/ She liaises with all Chefs & Cooks and maybe required to complete aspects of daily operations including; ordering required food in advance.   他或她要协助上级完成每日的工作,包括订货。•To report to the Chef De Partie and carries out instruction given by him. Cooperate with all service Staff & fellow Colleges.  向上级主管汇报工作,并与所有的餐厅人员及其他员工合作。•To monitor closely the requirements of the kitchen.  密切关注厨房的必需品用量。•To assure a constant supply in quality and quantity for an uninterrupted flow of the Meal Period.  确保经常使用的必需品,要随时备好。•To observe closely during the daily work assigned staff and assure that given guidelines are followed. In case of deviations, he will take corrective measures immediately.   每日要密切留意分配工作,如有偏差要执行有效地补救措施。•To ensure personal knowledge of the Market quantities available, foods and seasonal market trends.  要具备熟知市场的能力,并知道市场上食品的标准。•To check incoming food items, ensures that all food merchandise is in accordance with order sheets and transfers them to the appropriate section of the kitchen. Controls waste and losses and keeps them to a minimum.  检查所有进货的项目,并能把货品安放到制定的区域,控制浪费至最小化。•To check daily all storage areas and keep the orders to par or according to the volume of business.  每日检查库存量根据经营状况采购食品。•To assume orderly Handling of all raw products and checks that quantities prepared are according to recipes and specifications.  有序的标准的处理未被加工的食品,根据菜谱及方法。•Coordinates with Restaurant Staff on operational requirements.  与餐厅协调员工的需求。•To ensure that all kitchens and food preparation areas are clean when left unattended.  确保无人在工作区域时厨房的备餐地区要整洁干净。•Insures and maintains in the kitchen, a high level of cleanness at all times.  确保厨房区域要始终保持高标准的清洁度。•To ensure that all employees report for duty punctually wearing the correct uniform all times.  确保在职的员工正确穿着酒店的工作服。•To supervise the employees under His/her control, within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operational Manual.  指导下一级员工的工作,确保在其工作岗位上能遵循规章,保证工作顺利进行。•To assist in the training of the employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency.  帮助其他员工培训,确保其掌握最大限度有效的工作能力及技术。•To ensure that all employees provide a courteous and professional service at all times.  服务期间要保持专业的及礼貌的态度。•To ensure that all employees have a complete understanding of and adhere to the Hotel's policy relating to fire, Hygiene, Health and Safety.  所有员工必须要完全理解酒店的政策,消防,卫生,健康及安全。•To report and ensure correct Handling and basic maintenance of machinery and tools in the kitchen.  汇报并跟踪厨房的机器设备的运转状况。•To report for duty punctually wearing the correct uniform at all times.  在工作期间要正确着装。•To assure a smooth operation during all service periods & keep good communication with all outlet supervisors.  确保在工作的时间内有良好的运作并与其他部门保持正常的沟通。•To perform any additional duties or responsibilities given to him by his superior.  以最大的热情去履行安缦酒店交给的职责。•To attend all meetings and training's as required by Executive Management.  要出席所有的会议及培训。•To have a complete understanding of the hotel's employee Handbook and to the regulations contains.  要完全理解明白酒店的员工手册当中的内容及条款。•Work arrangements are not limited to your own post.  工作安排不限于本职岗位。

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