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  • 上海 | 2年以上 | 学历不限

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 管理规范
    • 人性化管理
    • 免费食宿
    • 包吃包住
    国际高端酒店/5星级 | 100-499人
    发布于 03-28
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    工作职责: 1.负责厨房的日常工作,保证出品质量符合酒店标准; 2.组织和督导各种热厨食品加工达到高效率,保证食品质量; 3.检查热厨出品的加工制作方法、成品质量及装饰符合行政副总厨和行政总厨的要求 ; 4.制作或指导制作一些零点菜单,对一些员工进行具体业务指导,保证员工的整体素质; 任职资格: 1.职校、高中或以上学历。 2.2年以上相关工作经验,有同等质量酒店相似岗位工作经验者优先考虑。 3.良好的中英文书写及口语能力者优先考虑。 4.良好的沟通技巧。 5.诚实正直,成熟可信,乐观向上。 6.有责任心与团队精神,执行力强。 7.掌握基本计算机技能。
  • 上海-静安区 | 3年以上 | 学历不限 | 提供食宿

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    • 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
    • 员工生日礼物
    • 包吃包住
    • 年终奖金
    国际高端酒店/5星级 | 100-499人
    发布于 03-28
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    西热宴会厨房 CDP - 3年以上相关工作经验 - 熟悉西热厨房的工作 - 工作认真、负责、有责任 - 热爱酒店行业
  • 上海 | 5年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 技能培训
    • 包吃包住
    国内高端酒店/5星级 | 100-499人
    发布于 03-27
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    岗位职责: 1、负责热房零点出品、自助餐出品,保证出品质量。按厨师长分工要求完成大型宴会,酒会的菜品制作任务。 2、配合厨师长管理安排工作,把控成本。 3、确保所有订单质量的一致性。 4、确保并维持质量标准,如卫生及清洁标准。 5、协助厨房培训项目制定并执行。 6、按时检查个人及员工外表清洁,个人卫生及制服。严格准守酒店仪容仪表的要求。 任职要求: 1、有相关五星级涉外酒店工作经验3年以上。 2、熟系饮食的工作规范和要求以及出品质量要求。 3、能按工作规范符合质量标准要求独立进行工作,并有相应的技术等级。 4、工作有责任心,做事认真负责,做事勤奋,能吃苦,配合酒店安排工作。 工作时间:月休6天。
  • 西厨热菜主管

    5.5千-6.5千
    上海 | 经验不限 | 学历不限

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 包吃包住
    • 管理规范
    • 人性化管理
    • 平等就业机会
    国际高端酒店/5星级 | 100-499人
    发布于 03-28
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    【岗位职责】 1、在西厨厨师长的领导下,按菜式规定,烹制各种菜式,保证出品质量。 2、熟悉各种原材料的名称、产地、特点、价格、起成率、淡旺季,协助厨师长检查购进货源的鲜活、质量、数量必须符合要求,发现问题,及时向领班、主管汇报。 3、按西厨厨师长厨分工,完成大型宴会、酒会的菜品制作任务。 【岗位要求】 1、熟悉西/韩日/东南亚饮食的工作规范和要求,掌握配菜的各种操作技术的质量要求。 2、了解食品卫生法。 3、能按工作规范和质量标准要求独立进行工作,并有相应的技术等级。 4、一定的文字语言表达能力。
  • 西厨热房主管

    5.7千-6.2千
    上海-长宁区 | 3年以上 | 中技

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    • 五险一金
    • 节日礼物
    • 带薪年假
    • 管理规范
    • 员工生日礼物
    • 丰厚年终奖
    • 技能培训
    • 岗位晋升
    • 年底双薪
    国际高端酒店/5星级 | 100-499人
    发布于 03-28
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    招聘职位 西厨房-亚房厨房:副头厨 Demi Chef de Partie (具体职位与待遇,以面试结果为准) 岗位职责 1、各类热荤的烹调制作,根据卫生标准严格操作安全生产,保证食品的质量。 2、严格遵守每个工作流程,妥善保管各种热荤原材料,合理用料,降低消耗成本。 3、负责对专用工具、砧板、容器等消毒工作,同时也要保持冰柜、烤箱等清洁卫生。 4、检查每日餐后的原料消耗,及时申购、补充。 5、配合食品检验部抽查菜品及留样品种并进行化验,确保宾客食品的绝对安全。 岗位要求 1、为人正直,有责任心。 2、有多年厨房热菜工作经验,有中餐烹饪背景可优先考虑。 3、身体健康,能吃苦耐劳。 其他 如有需要,可提供本酒店客房改造的员工宿舍(四人间,有独立卫浴)。
  • 上海-浦东新区 | 经验不限 | 学历不限 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 领导好
    • 员工生日礼物
    • 人性化管理
    • 包吃包住
    • 技能培训
    • 年度旅游
    • 岗位晋升
    • 管理规范
    国际高端酒店/5星级 | 500-999人
    发布于 03-27
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    岗位职责: 1、根据工作标准、备料单、照片及上级指示准备食物,协助厨师长培训员工。 2、参与提供食品发展,保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。 3、协助管理员工,为员工发展提供帮助。 4、参与食物的质量控制,提高产品的菜色和味道。 专业知识 / 技能: 1、必须具备有与本职位相配的西餐烹饪知识,高效率,高质量完成本职工作 2、能够指导和管理小组工作。 3、能够领导自己的员工。 4、能够培训和激励员工。 5、能够完善有必要的工作技巧,提供工作方面知识培训,并帮助员工达到标准。
  • 上海 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 领导好
    • 帅哥多
    • 美女多
    • 包吃包住
    • 年度旅游
    国际高端酒店/5星级 | 100-499人
    发布于 03-26
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    岗位职责: 1、负责热房零点出品、自助餐出品,保证出品质量。按厨师长分工要求完成菜品制作任务。 2、配合厨师长管理安排工作,把控成本。 3、确保所有订单质量的一致性。 4、确保并维持质量标准,如卫生及清洁标准。 5、协助厨房培训项目制定并执行。 6、按时检查个人及员工外表清洁,个人卫生及制服。严格准守酒店仪容仪表的要求。 任职要求: 1、有相关五星级涉外酒店工作经验3年以上。 2、熟系饮食的工作规范和要求以及出品质量要求。 3、能按工作规范符合质量标准要求独立进行工作,并有相应的技术等级。 4、工作有责任心,做事认真负责,做事勤奋,能吃苦,配合酒店安排工作。
  • 上海-浦东新区 | 经验不限 | 学历不限

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 员工生日礼物
    • 人性化管理
    • 包吃包住
    • 节日礼物
    • 领导好
    国际高端酒店/5星级 | 100-499人
    发布于 03-28
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    • 投递简历
    职务描述 主要负责西餐咖啡厅的菜品制作,按质按量完成主厨安排的工作,能接受倒班工作制度 要求 有西厨房相关工作经验2年以上 有4、5星级酒店工作经验者为佳 ·实习生亦可考虑
  • 西厨热菜主管

    5.5千-6.5千
    上海 | 经验不限 | 初中 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 03-20
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    1.按菜式规定,烹制各种菜式,保证出品质量; 2.协助部门经理完成大型宴会、酒会的菜品制作任务. 任职要求 1.中专以上文化程度,或相关专业毕业; 2.熟悉饮食的工作规范和要求,掌握配菜的各种操作技术的质量要求; 3.能按工作规范和质量标准要求独立进行工作,并有相应的技术等级; 4.工作有责任心,做事认真负责; 5.有星级酒店工作经验者有限。
  • 上海 | 经验不限 | 学历不限

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    • 带薪年假
    • 五险一金
    • 节日礼物
    • 技能培训
    • 岗位晋升
    • 管理规范
    • 年底双薪
    • 免费工作餐
    • 包吃包住
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 02-08
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    【职位描述】 With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: -Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. -Work seamlessly with recipes, standards and plating guides. -Maintain all HACCP aspects within the hotel operation. -Use appropriately all equipment, tools and machines. -Focus on constant improvement of training manuals and SOPs. -Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. -Work on offsite events when requested. -Complete tasks and jobs outside of the kitchen area. -Assist in inventory taking. -Knowledgeable of hotel’s occupancy, events, forecasts and achievements. -Prepare menus as requested, in a timely fashion. -Work on new dishes for food tastings and photo taking. -Control stations within the kitchen. -Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. -Effectively respond to guests’ requests. -Learn and adapt to changes. -Be receptive to constructive feedback. -Purchase for and control production. -Maintain at all times a professional and positive attitude towards team members and supervisors. -Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. -Coordinate, organize and participate in all production pertaining to the kitchen. -Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. -Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. -Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. -Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. -Report to the Executive Chef on any issues and take appropriate action. -Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. -Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. -Exercise maximum control on wastage to achieve optimum profitability. -Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. -Prepare the necessary work orders for the Engineering department. -Ensure that recipes and costings are established and updated. -Monitor food quality and quantity to ensure the most economical usage of ingredients. -Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. -Select team members who display qualities and attributes that reflect department standards. -Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. -Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. -Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. -Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. -Review all timesheets to ensure that team members’ work times and meal breaks are accurate. -Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. -Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. -The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. -Carry out any other reasonable duties and responsibilities as assigned. 【任职要求】 What are we looking for? A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: -High School graduate or above. -5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. -At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. -Possess a valid health certificate. -Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). -Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). -Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). -A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. -A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. -Able to work with and consume all products and ingredients. -Able to convert recipes and follow them through. -Proficient in Microsoft Word and Excel. -Able to set priorities and complete tasks in a timely manner. -Work well in stress situations, remain calm under pressure and able to solve problems. -Excellent leadership skills. -Knowledgeable in HACCP. -Technical education in hospitality or culinary school preferred. -Good command in English, both verbal and written to meet business needs, preferred. -Work experience in similar capacity with international chain hotels preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
  • 上海-浦东新区 | 3年以上 | 高中 | 提供食宿

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    可随时随地查看职位

    • 五险一金
    • 带薪年假
    • 技能培训
    • 包吃包住
    • 岗位晋升
    • 领导好
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 2023-09-15
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