岗位职责： 1、在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。 2、进行以下菜肴的制作、烹饪、上餐和存储工作（开胃菜、小菜、沙拉和三明治）。 3、制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目。 4、制作各种沙拉、制作和摆放自助餐。 5、指导厨房帮手，包括厨师、厨房服务员和管事的工作。 6、按计划参加并参与每日例会及其它会议。 7、事先准备服务所需的食品、饮料、材料和设备。 8、清洁并整理工作区域。 9、实施酒店和部门的规定、政策和工作程序。 岗位要求： 1、熟悉西餐制作工艺及技能； 2、熟悉西餐的相关知识及礼仪； 3、有1年以上星级酒店或西餐厅从事西餐热菜制作工作经验优先。 联系我们: 酒店地址：天津市空港经济区中心大道55号 乘车路线：地铁2号线空港经济区站下车，A出口乘坐691公交车至国际温泉高尔夫下车即到。 咨询电话：022-58678888—2158 联系人：陈先生 邮件地址：recruitment@crowneplazatianjin.com 面试时请携带身份证正反面复印件一张，一寸彩色照片一张。

协助厨师及小吃师傅完成各类小吃的制作及收餐卫生工作

The Role 岗位职责： 1. He is responsible for the quality of all food prepared in the kitchen he supervises. He constantly inspects taste, temperature and visual appeal. He makes sure that all dishes are uniform and that presentation and established portion sizes are adhered to. 负责监督所有厨房食品质量的准备、要不断的检查食品的味道、温度外观。确保所有菜肴的外观、分量要统一。 2. Develop and test new dishes and products 发展新菜肴和产品。 3. Ensure that outstanding special events and special food promotions are carried out·          控制食品出产的标准。 4. To control standards of food production and presentation throughout the hotel 监测收货的食品质量和数量。 5. To examine goods for quality and quantity. 控制厨师要按照配料卡标准及程序准备食品，将浪费程度将至最低。 6. Responsible for Local& Group safe food & hygiene standards with the Steward Manager, in all kitchens, store room, refrigerators and food preparation work areas. Responsible for the personal hygiene and grooming standards of the kitchen staff. He ensures personal cleanliness and proper discipline of all associates under his supervision.  同管事部经理按照本地及集团安全食品与卫生标准共同管理好厨房、库房、冰箱和食物准备方面的卫生。监督所有员工的个人卫生和仪表仪容达到标准。确保个人卫生并对于员工过失作以相应处罚。 7. Together with HRD to schedules working hour of all kitchen staff, taking into consideration volume of expected business but being careful at all time to conserve labor cost. He authorizes overtime if warranted by unexpected business or dismisses them earlier if business it low. 同人力资源总监一起编排厨房员工工作时间，同时也要考虑到节约成本，根据工作需要安排员工休息时间。 Talent Profile 能力&技能需求： Acquire working experience in hotel/resort(preferably luxury brands). 拥有酒店工作经验(特别是豪华品牌的酒店)。 Have professional training in hospitality industry. 有过酒店行业的专业培训。 Able to communicate in Mandarin or English fluently. 能够流畅的使用普通话或英语进行对话。 Having good communication skills. 良好的沟通能力。 Able to operate basic computer skills. 正确应用基本电脑系统。 Command organization system in our department,knowledge how to make or motivate people work, cooperate with other departments. 能够指挥本部门的组织系统，知人善任，调动下级的积极性，协调与其他部门的关系。

The Role 岗位职责： 1.Supervise the preparation and production of all hot or cold food items for the a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications. 监督所有的备餐情况和生产热或冷的食品生产按照点单，确保它们符合规定的食谱和规范。 2.Understand the basic philosophy of the company. Implement and energize company philosophy in their daily work. 了解公司的基本理念，执行公司理念灌输到日常的工作当中。 3.Determine the required mise-en-place according to the menu orders. 确保备餐所需的食材都是根据菜单的订单。 4.Check the store requisitions prepared by subordinates. Ensure that the received products meet the predetermined quality and purchasing specifications. 检查下属按库房领料单领料，确保收到的货品符合预定的质量和采购规范 5.Monitor the supply of food items and review wastage for appropriate adjustment in future preparation. 监控所有供应的食物和审查适当调节损耗。 6.Ensure the proper handling and storage of food so as to keep spoilage to a minimum. 确保适当的处理和储存的食物，把损坏降到最低。 7.Ensure that the workstations are clean and sanitized and prepare safety procedures are observed by the cooks at all times. 确保中作台的清洁和消毒，留心观察下级们按安全程序备餐 8.Ensure that all operating equipment is in good working conditions and advise supervisor to raise repair and maintenance request when necessary. 确保所有操作设备处于良好的工作状态和建议上级必要时提出维修和维护的要求。 9.Prepare the framework of training programs for new staff and Cook Trainees and review the training progress and schedule. 准备给新员工培训项目的框架和厨师培训和复习培训进度 10.Assist supervisor in creating new dishes and arranging sample tasting for management. 协助上级管理创新菜单和安排样品品尝。 11.Assist supervisor in monthly stock taking activities. 协助每月盘存活动。 12.Support ownership and accountability for the profitability of their outlet. 承担并负责确保其所在部门的盈利能力。 13. Perform any other related duties as and when assigned by supervisor. 执行上级主管分配的其他任何相关职责。 Talent Profile 能力&技能需求： Acquire working experience in hotel/resort(preferably luxury brands). 拥有酒店工作经验(特别是奢华品牌的酒店)。 Have professional training in hospitality industry. 接受过酒店专业的培训。 Able to communicate in Mandarin or English fluently. 能够流畅的使用普通话或英语进行对话。 Having good communication skills. 良好的沟通能力。 Able to operate basic computer skills. 正确应用基本电脑系统。 Minimum 3 years Culinary experience for international luxury brands or affiliated five-star hotels. 拥有至少3年及以上国际奢华品牌或联号五星级酒店厨房工作经验。

The Role 岗位职责： 1. Prepare and produce all dishes for a la carte menu according to the prescribed recipes and specifications and ensure that the portion size, quality and presentation of the dishes confirm to the company standard. 准备和生产所有零点菜单根据规定的食谱和规范,确保部分大小,菜的质量符合公司标准。 2. Understand the basic philosophy of the company. Implement and energize the company philosophy in their daily work. 了解公司的基本理念，执行公司理念灌输到日常的工作当中。 3. Prepared the required mise-en-place according to the menu orders and check the received products to ensure that they meet the predetermined quality and purchasing specifications. 确保备餐所需的食材都是根据菜单的订单，检查下属按库房领料单领料，确保收到的货品符合预定的质量和采购规范。 4. Ensure the proper handling and storage of food so as to keep spoilage to a minimum. 确保适当的处理和储存的食物，把损坏降到最低。 5. Keep the workstations clean and sanitized and observe proper safety procedure at all times. 确保中作台的清洁和消毒按安全程序备餐。 6. Follow and Maintain H.A.C.C.P programs where implemented. 遵循和保持H.A.C.C.P程序 7. Maintain all operating equipment in good working conditions and advise supervisor to raise repair and maintenance request when necessary. 检查所有操作设备处于良好的工作状态和建议上级必要时提出维修和维护的要求。 8. Perform any other related duties as and when assigned by supervisor. 执行上级主管分配的其他任何相关职责 9. Assist with inventories as scheduled. 协助如期盘存。 10. Assist in plating up special event meals as assigned. 协助特殊活动的分餐及摆盘。 11. Follow maintenance program and cleaning schedule. 遵循维修程序和清洁时间表。 12. Perform duties in other areas of kitchen as assigned. 执行指定的职责在厨房的其他领域。 Talent Profile 能力&技能需求： Acquire working experience in hotel/resort(preferably luxury brands). 拥有酒店工作经验(特别是奢华品牌的酒店)。 Have professional training in hospitality industry. 接受过酒店专业的培训。 Able to communicate in Mandarin or English fluently. 能够流畅的使用普通话或英语进行对话。 Having good communication skills. 良好的沟通能力。

岗位职能： 1. 全面负责厨房的运营、生产与管理，对菜品质量、食品安全负总责。 2. 设计、研发新菜单，制定标准化食谱（SOP）及成本卡，并监督执行。 3. 负责厨房团队的建设、招聘、培训、工作安排及绩效考核。 4. 严格控制厨房成本，包括食材、人力、能耗等，达成毛利率目标。 5. 负责厨房设备维护、环境卫生及消防安全，确保符合国家卫生安全标准。 6. 与前厅经理紧密沟通，协调出餐节奏，解决菜品相关客诉。 任职要求： 1.五年以上后厨工作经验，三年以上同岗位管理经验，有中型以上餐厅经验者优先。 2.精通某一菜系，并能融合创新，对菜品有独到见解和研发能力。 3.具备极强的成本控制意识、人员管理能力和突发事件处理能力。 4. 熟悉厨房各岗位工作流程，能高效组织生产。 5. 持有健康证，注重个人及操作卫生，为人正直，责任心强，能承受工作压力。

岗位职责 1、协助准备所有的烤制配料及烤制各种面包、面包卷、早餐甜点及其他简单的烤制食品； 2、烹制菜肴时, 确保根据菜单和配方准备食品，能够制作满足客户要求的特色和味道； 3、做好并保持工作区域和设备的清洁工作。 岗位要求 1、西点相关专业，有饼房、包房工作经验者优先考虑 2、有较好的学习能力及服务意识