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薪资: 1.5万-2万 经验:3年以上 企业类型:国际高端酒店/5星级
地区:辽宁-沈阳 食宿:提供食宿

You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet.Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

薪资: 5千-1.5万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:辽宁-沈阳 食宿:提供食宿

Leadership SkillsLeads by exampleShows enthusiasm, drive, determination and motivation toachieve resultsWilling to positively approach “difficult” situations tomove things forwardOpen to change and ready to lead others in changeinitiativesInspires, motivates and supports others to display theirbestFamiliar with current North Chinese culinary trends andmethodsDemonstrates an awareness of new business opportunities andseizes and acts upon themBuilds strong professional relationships to establishsuitable supporting networks to maximize work effectiveness Technical Skills and ExperienceQualification in Kitchen Production and ManagementExceptional hands on cooking skillsExtensive knowledge and hands on experience in Kitchenmanagement, menu planning and operational skillsGood Guest Relations SkillsGood Computer Skills especially in MS Office, email andRecipe Maintenance SystemEffective trainer, experienced in the delivery of skillstrainingComprehensive knowledge of kitchen hygiene practices andoccupational health and safety standardsMinimum 2 years’ experience as Chef de Cuisine or 4 years asSous Chef in a hotel or restaurant of good standards; preferably withexperience in luxury international brands

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