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列表 明细
薪资: 3千-4千 经验:不限 企业类型:西式餐饮
地区:天津-和平区 食宿:提供食宿

有意者电话联系岗位职责1.协助所有食品的准备工作,并作好本职工作。2.确保食品的清洁、新鲜。3.检查菜单与配料是否相符。4.装好盘后送到灶上。菜做好后,立即送到出菜口。5.协助清洗厨房用具及其它设备。6.确保工作场地的清洁、卫生。岗位要求1.初中以上文化程度,或相关专业毕业。2.熟悉打荷的工作规范和要求,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。4.吃苦耐劳,有上进心,服从管理。

薪资: 4千-5千 经验:2年以上 企业类型:精品酒店
地区:广东-深圳 食宿:提供吃

岗位职责1.掌握客情和菜单,负责备齐加工原料。2.指导摘菜工工作,负责按加工规格要求对原料进行切割、浆制。3.负责对腌制食品的原料加工,并根据用量进行适当添补加工,保证一定的周转库存量。4.与切配岗、点心岗及冷菜岗,密切联系,保证提供加工原料及时适量,不断改进加工工艺,提高出净率。5.随时保证本岗位的卫生整洁,及时清运垃圾。6.合理使用和维护好所用器械设备,妥善保管加工用具。7.及时妥善保藏未加工及加工好的原料,杜绝浪费。8.负责每日各点所需已加工原料的发放。9.负责每日菜肴盘饰用品的加工雕刻。10.完成三砧交办的其他工作。11,负责员工餐岗位要求1.热爱本职工作,工作认真踏实。2.懂得各类原料的加工方法,熟悉宾馆菜肴的加工规格标准。3.具有熟练的刀工技术。4.具有初中以上文化程度,工作二年以上的工作经历。5.身体健康,精力充沛。

薪资: 面议 经验:1年以上 企业类型:国际高端酒店/5星级
地区:浙江-杭州 食宿:提供食宿

根据不同的要求,切配各种肉类和蔬菜。Cuts various meats and vegetables as per established specification. 根据菜单和客人的数量来烹制食品。Cooks foodstuff in quantities according to menu and number of persons to be served. 从仓库领取原料并保存好记录。Collects supplies from stores and keeps records and accounts. 组织干货及蔬菜的储存。Organises the storage of dry goods and vegetables. 一贯向客人提供高品质并展现餐厅理念的食物。Prepares food that is consistent in quality, and reflects the style of the outlet concept. 严格执行食品分摊政策以控制成本。Strictly adheres to the food apportionment policy to control costs. 严格遵照食品准备及烹饪的方法、食物的分量规格及食物的装饰要求,确保食物按照规定标准准备。Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. 保持厨房的干净整洁并严格遵守酒店的卫生标准。Maintains the cleanliness of the kitchen and strictly adheres to the Hotel Hygiene policy. 始终保持厨房所有设备的干净整洁。Maintains the cleanliness of all kitchen equipment at all times. 及时报告任何食品加工设备的故障。Reports any malfunction or breakdown of food production machine in a timely manner.

薪资: 3千-4千 经验:不限 企业类型:国内高端酒店/5星级
地区:浙江-杭州 食宿:提供食宿

工作内容:1.负责菜肴烹制前传递和烹制后的美化工作。2.备齐每餐所需餐具,并保持整洁。3.按上菜和出菜顺序及时传送切配,以及烹制的原料和菜肴。4.提前为烹制好的菜肴准备适当的器皿。5.配合炉灶师傅出菜,保证菜肴整洁美观。职位要求:1、能吃苦耐劳、为人和善、顾全大局,有任劳任怨的精神;2、具有良好的卫生和营养意识,身体健康,工作时间:早班:5:30——14:30,中班:14:00——22:30

薪资: 5千-6千 经验:不限 企业类型:国内高端酒店/5星级
地区:北京-大兴区

岗位职责1.各类冷荤的烹调制作,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,妥善保管各种冷荤原材料,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1年厨房冷菜工作经验3.身体健康,能吃苦耐劳。

薪资: 6千-8千 经验:2年以上 企业类型:国内高端酒店/5星级
地区:北京-大兴区 食宿:提供食宿

岗位职责1.掌握客情和菜单,负责备齐加工原料。2.指导摘菜工工作,负责按加工规格要求对原料进行切割、浆制。3.负责对腌制食品的原料加工,并根据用量进行适当添补加工,保证一定的周转库存量。4.与切配岗、点心岗及冷菜岗,密切联系,保证提供加工原料及时适量,不断改进加工工艺,提高出净率。5.随时保证本岗位的卫生整洁,及时清运垃圾。6.合理使用和维护好所用器械设备,妥善保管加工用具。7.及时妥善保藏未加工及加工好的原料,杜绝浪费。8.负责每日各点所需已加工原料的发放。9.负责每日菜肴盘饰用品的加工雕刻。10.完成三砧交办的其他工作。岗位要求1.热爱本职工作,工作认真踏实。2.懂得各类原料的加工方法,熟悉宾馆菜肴的加工规格标准。3.具有熟练的刀工技术。4.具有初中以上文化程度,工作二年以上的工作经历。5.身体健康,精力充沛。

薪资: 3.5千-5千 经验:3年以上 企业类型:精品酒店
地区:湖南-长沙 食宿:面议

1、确保实施公司的所有品牌标准。关注酒店的成功和客人的满意,以支持和灵活的方式与其他管理人员合作。2、尽量使用当地的新鲜原材料。保证菜单的精而清,勤换菜单为客人提供更多变的选择。3、参与计划菜单的编写; 尽量使用多余的原材料防止浪费;估计客人的数量;预测市场情况;4、了解流行的菜肴并且勤更新菜单。5、多在厨房里协调员工和客人/员工和其他部门同事的关系,同时协助部门总监培训下属员工。6、审查菜单和分析菜谱,决定所需原材料,劳动力,成本和菜肴的价格。7、指导员工依照菜谱烹制菜肴,控制菜肴的质量和原材料的使用量。8、调查原材料的市场价格。9、菜肴即卖即做保证为客人提供最新鲜的食物,这是我们每个餐厅都应该遵循的原则。 10、监督食品的准备和烹饪过程,配料的使用量和菜肴的卖相保证烹制完成的菜肴符合标准。岗位要求:1、凯悦经验者优先;2、擅长中餐或面点优先考虑;

薪资: 3千-4千 经验:不限 企业类型:国际高端酒店/5星级
地区:湖南-长沙 食宿:提供食宿

职位描述 Job description1.主要负责食品原料的加工。Mainly focus on the processing of raw materials.2.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.3.确保高标准的个人形象和仪容仪表。Ensure high standards of personal presentation and grooming.4.据有常规的烹饪技能和知识。Have general knowledge of food technique.5.确保所有的准备工作已经在开餐之前准备到位。Ensure mise-en-place is completed prior to service.6.积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。Supervise and take active part in cleaning kitchen chillers to ensure that is clean and safe for operation.任职要求 Qualifications1.中餐烹饪专业。Chinese profession cooking school2.至少3年中餐工作经验,酒店经历优先。Minimum 3 years experiences as Chinese cook or sous chef; hotel experience is preferred but not required.

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:湖南-长沙 食宿:提供食宿

职位描述 Job description1.  按照规定的食品成本和员工用餐人数来进行食品加工Maintain the level of profit margin on food production according to forecast; set standard of hygiene in food production area and all operating equipment at par and fixed equipment; participate in training and development of employees.2. 对厨房员工做出绩效评估,按照人员编制和配备安排和完成员工排班表,休假和考勤记录。在服务高峰期时对所有责任区域进行巡视,监督和及时整改。Performance appraisal of kitchen staff; control colleagues levels according to manning guide and also colleagues duty rosters, vacation and attendance records; to be present during peak hours of service and make rounds of all production areas.3.提交所需原材料和物资供应的清单并给予上级审批。Initiate requisition for materials and supplies and present it for approval.4. 和行政副总厨一起开发和研制新菜品和配方。Liaise closely with Executive Sous Chef for new methods of food preparations and recipes.5. 熟悉安全保障,突发事件和急救的程序及步骤,监督和指导员工始终贯彻实施酒店的规章制度,检查食品的正确使用量和质量。Be familiar with safety, emergency and first aid procedures; supervise that everyone starts working on time and adheres to hotel rules and regulations; check food items for correct quality and quantity.6.完成酒店分配的其它任务。Complete other duties as assigned.任职要求 Qualifications1.酒店管理文凭者优先Hotel working certificate preferred and is an advantage.2.至少1年以上餐饮部工作经验Minimum 1 years experiences as western food cook; hotel experience is preferred but not required.

薪资: 3千-7千 经验:不限 企业类型:国际高端酒店/5星级
地区:湖南-长沙 食宿:提供食宿

职位描述 Job description1.主要负责点心出品。Mainly focus on the Dim Sum producing.2.理解并严格遵守员工手册中的规章制度以及涉及到消防、卫生、健康和安全的酒店政策。Understand and strictly adhere to Rules and Regulations established in the Colleague Handbook and the hotel’s policies concerning fire, hygiene, health and safety.3.确保高标准的个人形象和仪容仪表。Ensure high standards of personal presentation and grooming.4.据有常规的烹饪技能和知识。Have general knowledge of food technique.5.确保所有的准备工作已经在开餐之前准备到位。Ensure mise-en-place is completed prior to service.6.积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。Supervise and take active part in cleaning kitchen chillers to ensure that is clean and safe for operation.任职要求 Qualifications1.糕点制作专业。Dim sum profession cooking school.2.至少3年中餐工作经验,酒店经历优先。Minimum 3 years experiences as Chinese cook or sous chef; hotel experience is preferred but not required.

薪资: 3.2千-4千 经验:1年以上 企业类型:国内高端酒店/5星级
地区:广东-广州

岗位职责1.确保食品的清洁、新鲜。协助所有食品的准备工作,并作好本职工作。2.检查菜单与配料是否相符。3.装好盘后送到灶上。4.菜做好后,立即送到出菜口。5.协助清洗厨房用具及其它设备。岗位要求1.接受过专业培训,掌握菜品的上菜程序。2.有1年以上厨房工作经验。3.对调味品的名称、用途、特征熟知。4.能掌握煮、炸、焯、涮等基本烹调技法。5.了解食品卫生法,具备检查食品卫生、控制菜肴数量、质量、合理安排出菜顺序,及时无误出品的业务能力。

薪资: 3.5千-5千 经验:1年以上 企业类型:国内高端酒店/5星级
地区:广东-广州 食宿:提供食宿

岗位职责:1、负责砧板岗肉类加工,根据产品加工要求按质按量完成要求;2、有一定的刀工技术。岗位要求:1、刀工熟练,会切肉丝、肉片、会砍鸡鸭等家禽;2、有酒店厨房砧板工经验优先。

薪资: 3千-4千 经验:1年以上 企业类型:国际高端酒店/5星级
地区:天津-南开区 食宿:提供食宿

岗位职责1.在厨师长的领导下,按菜式规定,烹制各种菜式,保证出品质量。2.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.专科以上文化程度,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。3.一年以上同星级同岗位工作经验。4.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。5.工作有责任心,做事认真负责。

薪资: 3千-4千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

岗位职责/职位描述1.      星级酒店工作经验         Related working experience in star-rated hotel2.      业务知识熟练;工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉各类泰厨房各类菜品的制作等,出品稳定         Familiar with the production procedure of  Thai dishes  4.      有责任心;组织管理能力强          Capable of taking responsibilities, Excellent in organizing staff

薪资: 4千-5千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:海南-三亚 食宿:提供食宿

岗位职责/职位描述1.      星级酒店工作经验         Related working experience in star-rated hotel2.      业务知识熟练;工作认真         Skilled in relevant technique and knowledge,hard-working3.      熟悉各类泰厨各类菜品的制作等,出品稳定         Familiar with the production procedure of  stir-frying4.      有责任心;组织管理能力强          Capable of taking responsibilities, Excellent in organizing staff

薪资: 4千-5千 经验:不限 企业类型:国际高端酒店/5星级
地区:四川-成都 食宿:提供食宿

岗位职责/职位描述1.制作粤式/川式风味点心,认真落实上级的各项指令。2.检查原料质量和环境卫生,督促下属做好餐前准备工作,严格监督各类糕点的烹制过程,控制成本保证出品质量。3.检查开餐后的原料消耗,及时申购给予补充,确保下一餐的销售需要。4.组织下属参加食品培训,总结各类糕点的操作经验,共同研究,创新品种。职位资格和技能1.有3年以上的点心工作经验和1年以上管理经验。2.相关专业毕业,并有技能等级证书。3.具有很强的语言表达能力,善于评估员工、培训员工并激励下属员工工作

薪资: 6千-8千 经验:5年以上 企业类型:国际高端酒店/5星级
地区:四川-成都 食宿:提供食宿

工作职责1.    To follow proper payroll & uniform procedures.遵守薪资&制服准则。2.    To manage the day to day operations of an area in the kitchen e.g. banquet, cold food & a la carte.管理厨房日常运营,如:宴会、冷菜和零点等的管理。3.    To manage the day to day operations of the hot line, cold pantry and WLB Buffet including the action stations.管理热厨、冷菜和西厨自助餐的日常运营。4.    To be able to assist when required for Buffet, special Menu, and any other specials generated by Banquet business在需要时能够帮助出自助餐、特殊要求菜品和宴会出品。5.    To distribute work equally to employees.合理分配员工工作。6.    To work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.亲临菜单制作和摆盘工作,以便确保产品质量、摆盘和口感。7.    To assume the responsibility for cleanliness, sanitation and neatness of the Hot Line including cold and dry storage areas and designated freezers.承担所有区域(热菜区、冷菜区、备餐间、干货区和特定冰箱)的清洁、消毒工作。8.    To ensure safety at all time from equipment under his section like deep fryer, gas stove, gas woks, etc.确保管辖区设备(炸炉、煤气炉等)安全运行9.    To supervise the preparation of assigned cook within his/her section and cold pantry监管管辖区的备餐工作。10.  To maintain a good relationship with other employees, providing instruction and encouragement as needed and guide and coach the during busy a la carte time和员工相处融洽,必要时给予员工意见和鼓励,在出菜高峰期做指导。11.  To fill store requisition & daily ordering for his/her area of the kitchen.填写本部门领货单和叫货单。12.  To assume the responsibility for cleanliness, sanitation and neatness of the kitchen.保证厨房清洁、消毒和整洁。13.  To supervise the preparation of assigned Cook within, train them and question them on the food standards监管分配的准备工作,包括培训和答疑食物标准等。14.  To assume the responsibility of the Sous Chef in his/her absence.厨师长不在时,承担其责任。15.  To aware of Local hygiene food & hygiene requirements including cold storage, cold and hot service temperature of food.了解本地食品安全标准规范,包括冷藏、冷热菜供应温度等。16.  To ensure proper product storage, food rotation, labeling & following FIFO system.确保食物合理贮藏,周转、标识,遵守先进先出原则。17.  To able to handle mise en place & hand over shifts.能够处理备餐和交接事宜。18.  To respond properly in any hotel emergency or safety situation.合理回应酒店的紧急事件。19.  To perform other tasks or projects assigned by hotel management and staff.执行酒店分配的其他任务。20.  To able to create new dishes, salad, dressings, cold food, hot food presentations for a la carte, set menus, buffet and receptions and daily specials.能不断为零点、套餐、自助、小吃和临时点餐设计新菜肴、沙拉、装饰、冷热菜摆盘等。21.  To constantly kept abreast with current trend in food presentations, new style of plating, presentation and train his / her staff to follow this sample对菜品摆盘和新设计保持警觉度和风向标,并培训员工遵守。22.  To work closely with the butcher, Pastry kitchen, stewarding for other related food products and equipment needed in his/her daily operation在日常运营中需要其他产品和器具时,请和肉房、饼房、管事部密切合作 Preferred Qualifications and Skills优先考虑的资格和技能1. High school education or equivalent experience.2. Mandarin speaking is a must and work authorization in China is required3. 4 - 6 years working experience in hotels or similar facilities.1. 高中或同等以上学历。2. 必须会讲普通话,在中国需要工作许可。3. 4-6年在五星级酒店的工作经验。

薪资: 5千-7千 经验:2年以上 企业类型:国际高端酒店/5星级
地区:四川-成都

职位描述• Communicates politely and display courtesy to guests and internal customers• 与客人和内部客户礼貌、友好的交流 。• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards• 指导厨房帮手,包括厨师、厨房服务员和管事的工作。• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information• 与上级交流疑难问题,客人或内部客户的意见以及其它相关信息 。• Establishes and maintains effective employee working relationships• 与员工建立并保持良好的工作关系 。• Attends and participates in daily briefings and other meetings as scheduled• 按计划参加并参与每日例会及其它会议。• Attends and participates in training sessions as scheduled• 按计划参加培训活动 。• Prepares in advance food, beverage, material and equipment needed for the service• 事先准备服务所需的食品、饮料、材料和设备。• Cleans and re-sets his/her working area• 清洁并整理工作区域。• Implements the hotel and department regulations, policies and procedures including but not limited to:• 实施酒店和部门的规定、政策和工作程序,包括但不限于:o House Rules and Regulationo 酒店的规则和规定o Health and Safetyo 健康和安全o Groomingo 仪表仪容o Qualityo 质量o Hygiene and Cleanlinesso 卫生和清洁• Works with Supervisor in manpower planning and management needs和上级领导一起进行人力规划和管理需求。• Works with Supervisor in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。职位资格和技能Required Skills –技能要求• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.• 完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。• Food service permit or valid health/food handler card as required by local government agency.• 食品服务许可或当地政府规定的有效的卫生或食品上岗证。• Problem solving and training abilities.• 解决问题和培训的能力。Qualifications –学历• Diploma or Vocational Certificate in Culinary Skills or related field.• 餐饮技能或相关专业的大专或职业证书。Experience –经验• 2 years experience as a cook or an equivalent combination of education and experience.• 2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。

薪资: 4.5千-6千 经验:不限 企业类型:国际高端酒店/5星级
地区:四川-成都

1.全面管理点心部,认真落实上级的各项指令。2.检查原料质量和环境卫生,督促下属做好餐前准备工作,严格监督各类糕点的烹制过程,控制成本保证出品质量。3.检查开餐后的原料消耗,及时申购给予补充,确保下一餐的销售需要。4.组织下属参加食品培训,总结各类糕点的操作经验,共同研究,创新品种。职位资格和技能1.有5年以上的点心工作经验和2年以上管理经验。2.相关专业毕业,并有技能等级证书。3.具有很强的语言表达能力,善于评估员工、培训员工并激励下属员工工作

薪资: 4千-6千 经验:3年以上 企业类型:国际高端酒店/5星级
地区:四川-成都

职位描述1.各类冷荤的烹调制作,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,妥善保管各种冷荤原材料,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.每日检验抽查菜品及留样品种,确保宾客食品的绝对安全。6.为凉菜房厨工、厨师及管事工提供必要的指导。职位资格和技能1.为人正直,有责任心。2.有3年厨房冷菜工作经验3.身体健康,能吃苦耐劳。

薪资: 5千-7千 经验:不限 企业类型:国际高端酒店/5星级
地区:四川-成都 食宿:提供食宿

 Prepares, cooks, serves and stores.• 进行以下菜肴的制作、烹饪、上餐和存储工作。• Communicates politely and display courtesy to guests and internal customers• 与客人和内部客户礼貌、友好的交流。• Provides direction to the Kitchen helpers, including Commis, Cooks and Kitchen Attendants• 指导厨房帮手,包括厨师、厨房服务员的工作。• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information• 与上级交流疑难问题,客人或内部客户的意见以及其它相关信息。• Establishes and maintains effective employee working relationships• 与员工建立并保持良好的工作关系。• Attends and participates in daily briefings and other meetings as scheduled• 按计划参加并参与每日例会及其它会议。• Attends and participates in training sessions as scheduled• 按计划参加培训活动。• Prepares in advance food, material and equipment needed for the service• 事先准备服务所需的食品、材料和设备。• Cleans and re-sets his/her working area• 清洁并整理工作区域。• Implements the hotel and department regulations, policies and procedures including but not limited to:• 实施酒店和部门的规定、政策和工作程序,包括但不限于:o House Rules and Regulationo 酒店的规则和规定o Health and Safetyo 健康和安全o Groomingo 仪表仪容o Qualityo 质量o Hygiene and Cleanlinesso 卫生和清洁• Works with Supervisor in manpower planning and management needs和上级领导一起进行人力规划和管理需求。• Works with Supervisor in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。职位资格和技能Required Skills –技能要求• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.• 完全代表酒店,品牌和公司与顾客,员工和第三方交往的能力。• Food service permit or valid health/food handler card as required by local government agency.• 食品服务许可或当地政府规定的有效的卫生或食品上岗证。• Problem solving and training abilities.• 解决问题和培训的能力。Qualifications –学历• Diploma or Vocational Certificate in Culinary Skills or related field.• 餐饮技能或相关专业的大专或职业证书。Experience –经验• 2 years experience as a cook or an equivalent combination of education and experience.• 2年厨师工作经历或与此相当的教育和相关工作经验结合的背景。

薪资: 3千-5.5千 经验:不限 企业类型:国际高端酒店/5星级
地区:四川-成都 食宿:提供食宿

Job Description 岗位职责:1. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food presentation and quality of product.协助厨师长管理厨房的运作,坚持高标准的食品和高质量的产品。2. Prepares food for guests and associates efficiently and economically.为客人和员工高效率的提供食品,并做到物美价廉。3. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, Freezers, dry stores.保证厨房区域包括仓库、冷房、冷冻室、干库干净、整洁并做到卫生标准。4. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.在厨房运作方面支持厨师长工作,保证提供高效率的服务。5. Participates in making food requisitions.根据要求参与制作服务。6. Works in all areas of food preparation as and when directed.当接到指示时,所有区域都要进行食物的准备工作。7. Ensures safe and correct use of the equipment, tools and machinery.保证安全、正确的使用设备、工具和机器。8. Assists the Sous Chef in planning and organizing the section assigned to.协助厨师长组织和计划所分配的区域。9. Ensures that the standards of uniform grooming and hygiene are maintained.保证制服干净、整洁。10. Takes part in all scheduled training at his/her level.参加所有相应级别的培训。11. Supervises the operation department.监督部门的运作。12. Maintain a safe and secure working environment.维持一个安全可靠的工作环境。13. Be aware of care, and adhere to occupational and safety legislation, policies and procedures.强调保养职责,遵守工作区健康和安全法规,政策和程序。14. Initiate action to correct a hazardous situation and notify supervise / managers of potential danger. 采取行动排除危险,向上级或经理报告危险隐患。15. Adhere to the hotel’s security and emergency policies and procedures.坚持酒店安全制度,紧急情况处理规定和程序。16. Be familiar with property safety, current first aid and fire emergency procedures.熟悉对财产安全,紧急救护和火警等处理程序。

薪资: 6千-8千 经验:不限 企业类型:国际高端酒店/5星级
地区:浙江-杭州

The Four Seasons Hotel Hangzhou at West Lake is looking for Chinese Kitchen Chef de Partie who share a passion for excellence and who infuse enthusiasm into everything she/ he does.杭州西子湖四季酒店正在寻找追求卓越的激情,并且对自己所做的每件事都充满热情的中厨房主管 - 炉灶或冷菜方向。We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates:o Commitment to supportive teamwork and open communicationo Responsibility for ongoing enhancement of their skills and performanceo Recognition of personal accountability for their own actions and the outcomes of those actionso An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company我们寻找那些有积极性的员工,我们训练他们使他们表现出色,同时我们也能够创造一个可以使他们蓬勃发展的环境。我们鼓励并期望我们所有的员工始终如一地按照以下方式行事:o承诺执行团队合作和开放沟通o承担持续提升他们的技能和表现的责任o认识到个人对自己的行动及行动结果负有责任o了解个人的行为对客人、同事和公司声誉的影响Join our team加入我们的团队We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us."Four Seasons Hotel Hangzhou at West Lake provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.我们的信念,首重于如何互相对待,彼此树立榜样, 在与宾客,商业伙伴和同事间的交往之中,我们致力寻求互相沟通谅解的方式,也希望能够得到别人同样的对待。杭州西子湖四季酒店向员工提供和客人一样的关怀,四季酒店从 1998 年起。获“财富”杂志评为一百家最理想的工作机构之一Responsibilities工作职责1. To follow proper payroll & uniform procedures.遵守薪资&制服准则。2. To manage the day to day operations of an area in the kitchen e.g. banquet, cold food & a la carte.管理厨房日常运营,如:宴会、冷菜和零点等的管理。3. To manage the day to day operations of the hot line, cold pantry and WLB Buffet including the action stations.管理热厨、冷菜和西厨自助餐的日常运营。4. To be able to assist when required for Buffet, special Menu, and any other specials generated by Banquet business 在需要时能够帮助出自助餐、特殊要求菜品和宴会出品。5. To distribute work equally to employees.合理分配员工工作。6. To work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.亲临菜单制作和摆盘工作,以便确保产品质量、摆盘和口感。7. To assume the responsibility for cleanliness, sanitation and neatness of the Hot Line including cold and dry storage areas and designated freezers.承担所有区域(热菜区、冷菜区、备餐间、干货区和特定冰箱)的清洁、消毒工作。8. To ensure safety at all time from equipment under his section like deep fryer, gas stove, gas woks, etc.确保管辖区设备(炸炉、煤气炉等)安全运行9. To supervise the preparation of assigned cook within his/her section and cold pantry监管管辖区的备餐工作。10. To maintain a good relationship with other employees, providing instruction and encouragement as needed and guide and coach the during busy a la carte time和员工相处融洽,必要时给予员工意见和鼓励,在出菜高峰期做指导。11. To fill store requisition & daily ordering for his/her area of the kitchen.填写本部门领货单和叫货单。12. To assume the responsibility for cleanliness, sanitation and neatness of the kitchen.保证厨房清洁、消毒和整洁。13. To supervise the preparation of assigned Cook within, train them and question them on the food standards监管分配的准备工作,包括培训和答疑食物标准等。14. To assume the responsibility of the Sous Chef in his/her absence.副厨不在时,承担其责任。15. To aware of Local hygiene food & hygiene requirements including cold storage, cold and hot service temperature of food.了解本地食品安全标准规范,包括冷藏、冷热菜供应温度等。16. To ensure proper product storage, food rotation, labeling & following FIFO system.确保食物合理贮藏,周转、标识,遵守先进先出原则。17. To able to handle mise en place & hand over shifts.能够处理备餐和交接事宜。18. To respond properly in any hotel emergency or safety situation.在任何酒店紧急或安全情况下作出适当反应。19. To perform other tasks or projects assigned by hotel management and staff. 执行酒店分配的其他任务。20. To able to create new dishes, salad, dressings, cold food, hot food presentations for a la carte, set menus, buffet and receptions and daily specials.能不断为零点、套餐、自助、小吃和临时点餐设计新菜肴、沙拉、装饰、冷热菜摆盘等。21. To constantly kept abreast with current trend in food presentations, new style of plating, presentation and train his / her staff to follow this sample对菜品摆盘和新设计保持警觉度和风向标,并培训员工遵守。22. To work closely with the butcher, Pastry kitchen, stewarding for other related food products and equipment needed in his/her daily operation在日常运营中需要其他产品和器具时,请和肉房、饼房、管事部密切合作Preferred Qualifications and Skills优先考虑的资格和技能1. High school education or equivalent experience.2. Mandarin speaking is a must and work authorization in China is required3. 4 - 6 years working experience in hotels or similar facilities.1. 高中或同等以上学历。2. 必须会讲普通话,在中国需要工作许可。3. 4-6年在五星级酒店的工作经验。Join us and Enjoy…加入我们可以享受到…o An opportunity to build a life-long career with global potential and a real sense of pride in work well doneo Best-in-industry trainingo Complimentary stays at Four Seasons properties (based on availability) with discounted mealso Incentive bonus/ competitive salarieso Employee service awardso Annual employee party/ social and sporting eventso 一份长期稳定的具有全球性的潜力,并对出色的工作有真正的自豪感的工作。o 业界最好的培训。o 免费入住四季酒店的机会(根据酒店的营运情况),并可享受员工折扣的餐饮。o 刺激的年终奖/具有竞争力的薪酬。o 员工服务奖励。o 员工年会/社交及体育活动。Learn more about what it is like to work at Four Seasons – Visit us:点击下方链接,获取更多资讯。http://jobs.fourseasons.com/https://www.linkedin.com/company/four-seasons-hotels-and-resortshttp://job.veryeast.cn/784080 Wechat: 杭州四季HR

薪资: 3千-4千 经验:不限 企业类型:国际高端酒店/5星级
地区:上海-长宁区 食宿:提供食宿

在整洁环境下工作To monitor the complete understanding order with other commis.与其他厨师保持良好的沟通To have a complete understanding and to follow up on hotel policies relating to fire,hygiene, health and safety.对酒店的防火措施,卫生管理,健康安全方面理解正确全面并致力去推进To respect the Chinese Chef organization.尊重中餐主厨的运作方式To do not waste the goods.不浪费食物To keep Chinese Chef aware of all items of interest.协助中餐主厨了解所有工作项目To know perfectly all foods items and methods in which way they were prepared in direct guest contact.确保与客人直接接触时,对食品及加工方法具有丰富的知识To develop and complement training programs.开发并完成培训项目To listen Chinese Chef recommendation.听从中餐主厨的指示To complement and maintain quality standards as they relate to sanitation and cleanliness.确保并维持质量标准,如卫生及清洁标准To ensure all operating equipment / furniture are in good condition.确保所有设备器运营良好

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:云南-昆明

负责点心的必备餐具,调味领用,在规定时间内准备齐全,对成品菜肴的外形、卫生、盘边进行形象设计,使菜肴达到美观诱人的程度。与点心部主厨、主管密切配合,负责日常原料的统计。申领计划,对所存物料详知数量、保质期限,日常原料的统计与申购工作能够圆满完成。餐前准备工作充分,餐具与调味品领用品种及数量得当。各菜式配备合理无差错。有关客人意见和其它相关困难时,与你的当值主管进行沟通。建立和维持有生气的同事工作关系按照预定出席和参与日常简报和其它会议按照预定出席和参与培训课程完成相关职责和分派的特别任务执行酒店和部门规则,政策和程序:公司规则和规章健康和安全仪容质量卫生和清洁

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:重庆-渝北区 食宿:提供食宿

岗位职责:1、根据菜肴品种和质量要求,把两种或两种以上的主料和辅料进行搭配;2、做好厨房用电、用水及安全管理;3、协助厨师制作出锅造型。任职资格:1、18—25岁,普通话流利;2、身体健康,反应灵敏;3、踏实肯干,做事认真负责;4、服从领导管理,为人友好和善。5、中西厨房厨工,有无经验均可,需要爱好服务行业工作,喜欢厨房工作!工作时间:8小时

薪资: 6千-9千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-广州 食宿:提供食宿

Specific Job Knowledge, Skill and Ability 工作技能技巧要求: 1.A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions.是一个精力充沛,创新思想的人,有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验。2.  A hands-on trainer who through coaching and leading by example can motivate and impress upon the team the right attitude and spirit of culinary excellence.是一个能够提供培训,领导团队,激励团队拥有正确地工作态度和追求精益求精的厨艺的培训者。3. Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。4. Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。5.PC and basic software knowledge. 计算机基本的软件知识。6. Ability to set priorities and to complete tasks in timely manner.有能力按照事情的优先顺序按时完成任务。7.Working well in stress situations, remain calm under pressure and able to desolve problems.在压力下很好地完成工作,保持冷静解决问题。8.Able to work in an moist, hot and sometimes loud environment.能够在潮湿,热和不时吵闹的环境中工作。9.Maintain excellence in leadership abilities.保持优秀的领导能力。Required Qualifications 必要的资历要求: 1. 5-8 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.五至八年厨房经验在四/五星级酒店的或很高级别的个体餐厅。2. Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .高中毕业,最好是专业烹饪学校毕业。3. Good command in English (verbal & written) .很好的英文掌握能力(口语和书写)。4. Up to date Sanitation Classes.更新的卫生课程。5.Health Certificate 健康证。6.Working experience in similar capacity with international chain hotels.具有在国际连锁酒店的相关经验。  Preferred Qualifications 更高的资历要求:1.Knowledge of an additional language. 对额外语言的知识。2.Knowledge in HACCP. 在食品安全体系方面的知识。3. Participation in additional culinary classes or seminars .参与过额外的厨房课程或研讨会。4.International work experience.国外工作经验。

薪资: 5千-6千 经验:不限 企业类型:国内高端酒店/5星级
地区:浙江-湖州 食宿:提供食宿

岗位职责1.按菜品的选料标准和操作程序选料加工,配制冷菜。2.根据菜谱需要制作各种冷盘,做到图案新颖,造型美观,配色精巧、细腻协调。3.综合利用食品原料,定量、定质,按价配制,减少损耗,降低成本。4.负责食品雕刻,根据不同要求,分别采用不同命题。5.负责工作区域的卫生,保持厨具清洁光亮。6.负责所用厨具、器具、设备的维护保养。岗位要求1.有星级酒店冷菜出品经验,有一定的雕工,为人正直,有责任心。2.身体健康,能吃苦耐劳。具备较强的菜点原料加工与制作能力。3.具有制作符合客人点菜要求食品的能力。

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