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薪资: 15万-25万 经验:5年以上 企业类型:国内高端酒店/5星级
地区:江苏-连云港 食宿:提供食宿

职责描述:1.根据饭店餐饮的经营目标和方针及各项生产任务指标,负责中餐各类菜单的筹划和更换工作,负责产品规格和原料采购规格的审定工作.2.协调厨房工作以及厨房与其其他部门之间的关系,决定各岗位人员安排和工作调动3.根据各岗位特点和餐厅营业情况,编制厨房工作时间表。4.督导各厨房管理人员对设备,用具进行科学管理,审定厨房设备,用具更换添置计划6.定期听取厨房的工作汇报,及时处理运行工作出现的问题7.审定各厨房工作计划,培训计划,规章制度,岗位工作程序及标准.8.负责菜点出品质量的检查,控制工作,亲自烹制高规格以及重要宾客的菜肴9.定期总结分析生产经营情况,改进生产工艺,准确控制成本,不断提高厨房生产质量和经济效益10.负责对饭店贵重食品原料申购,验收,领料,使用等方面检查控制的工作11.主动争求客人餐厅对产品质量和生产使用方面的意见,才去有效改进措施,负责处理客人对菜点质量方面的投诉.12.参加饭店及餐饮部召开的有关会议,保证饭店精神的惯彻执行,负责召开厨房工作会议.13.根据餐饮季节特点,计划组织菜肴的生产工作,不断更新和丰富菜肴的品种.14.完成上级布置的其它各项工作. 任职要求:1、有较强的事业心,责任心和良好的个人素质.2、熟悉厨房生产工艺流程,全面掌握中餐菜点生产制作方法并有一技之长3、有较强的组织管理能力和全面的厨房成本核算及控制能力.4、中专以上学历,有5年以上从事厨房全面管理经历,以达高级烹调师水平5、身体健康,仪表端庄 

薪资: 3万-5万 经验:2年以上 企业类型:国际高端酒店/5星级
地区:北京-通州区

职责描述:协助行政总厨或中餐行政厨师长管理和运营厨房,确保所有出品符合品牌标准和酒店要求,有效合理地控制成本,促进经营目标的实现。任职要求:- 至少2年奢华品牌酒店炒锅经验- 熟悉中厨房的职位和职责,善于分配工作- 具备开发新菜品的能力- 具备培训技能

薪资: 3万-4万 经验:不限 企业类型:国内高端酒店/5星级
地区:海南-儋州 食宿:提供食宿

工作职责:1.监督各厨房员工的工作,控制所有设施及成本,增加餐饮的收入利润;2.负责各餐厅菜品的准备、烹饪及装饰工作,确保高品质的出品质量;3.协助餐饮部设计菜单、餐饮搭配与装饰等;4.检查所有食品的准备情况,存货及成品;5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识;6.研究当地餐饮市场,积极开创新菜。任职要求:1.2年酒店以上同等职务工作经验,有酒店筹备经验优先;2.接受过专业烹饪训练,达到一定的烹饪技术水平;3.熟练掌握厨房运作管理及成本控制方法,熟悉厨房各项设备的性能、使用及保养方法;4.熟悉成本核算,食物原料及食品营养搭配知识。

薪资: 2万-4万 经验:10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1.  Complete forecasts, plans, and departmental production reports for management. 为酒店管理层准备各项预测、计划和部门生产报告。 2.  Participate in the preparation of the hotel’s annual budget and the setting of departmental goals. 参与准备酒店年度预算,并设定部门目标。 3.  Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. 对所有在餐饮运营中制备和销售的菜品进行精确的成本核算、记录并及时更新。 4. Manage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance. 处理厨房日常事务,计划并分配工作,为每个员工设定绩效及个人发展目标。为员工提供教导、辅导并给予定期反馈,帮助解决各种员工矛盾,提升员工业绩。 5. Educate and train team members in compliance with brand standards,service behaviours, and governmental regulations. Ensure staff has the tools,training, and equipment to carry out job duties. 遵照品牌标准、服务行为及政府法规教育和培训所有团队员工。确保员工获得恰当培训,并配备完成工作所需的各种工具和设备。 6. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. 通过与其它部门进行日常沟通和协作促进团队合作、提高服务质量。协助销售、餐饮和宴会部员工组织宴会、派对和其它特别活动。 7. Solicit guest feedback to improve food and presentation quality.   获取宾客反馈,不断提高食品品质及出品质量。 8.  Assist with addressing customer questions and issues relating to kitchen services. 协助发现并解决客户有关厨房服务的疑问和问题。 9.  Assist Food and Beverage Director with menu planning, food and beverage coordination, table arrangements, decoration options, etc. 协助餐饮总监设计菜单、餐饮搭配、餐桌布局及装饰等。 10.  Ensure that all menu items are prepared and presented according to established recipes and standards. 确保所有菜品制作和出品均符合配方要求和相应标准。 11. Develop menu design and concepts for all food and/or bar outlets, and catering events. Monitor competitor and industry trends. 为所有的餐饮分部门、酒吧及餐饮宴会活动设计菜单和主题。监督本地竞争对手动向和行业趋势。 12. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. 维护相关流程,确保食物与酒水产品、库存与设备的安全及以恰当储存。及时订购补充物资,避免浪费,防止偷盗。 岗位要求 1. Working experience in similar capacity with international chain hotels. 具有在国际连锁酒店的相关经验。 2. At least 10 years as Head of Kitchen in 5 Star Hotel. And at least have 2 years work experience as Executive Chef  有10年星级酒店厨房管理经验,至少有2年行政总厨的经历。

薪资: 3万-5万 经验:不限 企业类型:有限服务中档酒店
地区:上海 食宿:提供食宿

工作职责:1.监控酒店餐饮出品质量及其标准实施情况;2.制定酒店餐饮出品各项标准和流程细则;3.制定酒店食品原料采购物资标准;4.研发创新菜式、特色菜式及其标准,并推广实施;5.监管各酒店菜品研发、出品标准及推广实施工作;6.规范及优化食品安全管理规范和相关检查标准,并监督实施;7.监管各单位餐饮成本控制;8.研究及落实餐饮出品节约资源及成本的方式方法;9.餐饮队伍的建设、激励及其培训工作;10.优化酒店厨房管理工作;11.协助新项目厨房图纸和设备清单审核工作。任职资格:1.10年或以上工作经验,其中5年或以上宴会餐饮研发管理等岗位工作经验优先;2.精通各类形式餐饮出品标准,擅长会议、宴会餐饮出品管理,精通出品创新及出品品质控制。

薪资: 3万-5万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:广东-深圳-南山区 食宿:面议

In charge Kitchen.全面管理厨房工作Specific Job Knowledge, Skill and Ability 工作技能技巧要求:1. High School Diploma or equivalent 高中或相等的学历2. Completed apprenticeship in recognized school 在被承认的学校中完成学业3. Up to date Sanitation Classes 更新的卫生课程         Required Qualifications 必要的资历要求: 1. 10-15 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards. And at least have 8years work as Main chef. 10-15年管理厨房经验,4/5星级酒店的餐厅或级别很高的个体餐厅并有8年主廚的经历.2. Good command in English (verbal & written) 很好的英文掌握能力(口语和书写)3. Working knowledge of mathematics 工作中数学方面的知识4. PC and basic software knowledge 计算机基本的软件知识5.  Extensive knowledge of kitchen equipment and able to train colleagues  广泛的知识包括厨房设备和能够培训员工

薪资: 2.5万-3.5万 经验:5年以上 企业类型:国际高端酒店/5星级
地区:重庆-江北区 食宿:提供食宿

1.      Initiate requisition for materials and supplies andpresent it for approval.提交所需原材料和物资供应的清单并给予上级审批2.      Liaise closely with Executive Chef for new methodsof food preparations and recipes.和行政總廚一起开发和研制新菜品和配方。3.      Control daily set-up of banquet and buffets, staffcaterer, market list and food wastage so as to maintain food cost of respectivekitchens at pre-determined levels; help reduce cost by keeping a control onpower and fuel consuming machineries.控制每日厨房的营运成本,包括:食品采购,食物浪费以及所有能源消耗的控制。4.      Ensure the delivery of brand promise and provideexceptional guest service at all times.确保所有员工遵循品牌承诺并始终提供优异的对客服务。5.      Provide excellent service to internal customers inother departments as appropriate.确保员工同样在适当的时候为其他部门的内部客人提供优质服务。6.      Ensure consistent check and supervision on food andbeverage items during operation, making feedback as appropriate.在营运过程中将对于餐饮产品的检验和监督贯穿始终,并在适当的情况下作出反馈。7.      Supervise usage of fresh products in the mealpreparation procedure.监督餐饮准备中新鲜产品的使用。8.      Give assistance in monitoring the monthly inventoryof all operating equipment and operating supplies.协助监督对所有运营设备和营业用品的月度盘点。

薪资: 2.5万-3.5万 经验:10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 Executive Chef-Chinese responsible for the preparation of all Chinese menus which meet the market demands. Producing Cuisine, this is in line with the concept of Aman. He/ She have a proven record in all sections of the kitchen. He/ She have experience in producing required food products and assure that all items are identical with Recipes and Specifications. He/ She liaise with all Chefs & Cooks and oversee all aspects of daily operations include ordering required food in advance. He has leadership qualities, organizational talents, administrates, fully responsible for the operation of the Western Kitchens.中餐行政总厨负责菜单的制定及预测市场的需求。要对所有中餐相关厨房负责,要具有相关的市场产品经验,与所有厨师一起审查每日的运作,包括订货及菜品的更新。应具备领导才能,组织才能,支持上级的相关工作,全力支持整个厨房的运作。 To ensure that the Department's Operational Budget is strictly adhered to and that all costs are strictly controlled.确保部门的所有成本及经营预算得到严格的控制。To keep the required standards as well as the expected profitability of the Food and Beverage Department in mind with every decision he will take during his employment.在职期间要确保餐饮部所要的标准达到要求。To be perpetually profit oriented without sacrificing established standard.不可以改变已经确定好的标准从而达到赢利的目的。To report to the F&B team leader and carries out instruction given by him. Cooperate with all service Staff & follow Colleges.按照部门负责人的指挥向部门负责人汇报工作,并与所有员工保持密切的联系。To monitor closely the requirements of the kitchens. Oversees ordering of the food items at the right time and in the right quantity for the intended use.密切监督厨房的必需品。是否符合标准及优良的质量。To assure a constant supply in quality and quantity for an uninterrupted flow of the Meal Period.确保经常供应的食品要不间断的提供。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. 每日要密切关注分配工作,如有偏差要执行有效地补救措施。To work shift or split duty, depending on the needs of the business.根据经营情况来安排班次。To ensure personal knowledge of the Market quantities available, standard   of 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。To supervise and prepared daily miseen place and assures that all section is ready for service on time.备好每日的备餐货物,确保开餐前各个档口准备妥当。Coordinates with Restaurant Staff on operational requirements.与餐厅协调员工的需求。Records guest complaints and solutions together with all problems regarding personnel or equipment and reports them to your leader.综合客人的投诉并找到解决的方法,汇报给上级。To ensure that all kitchens and food preparation areas are clean when left unattended, and organize cleaning schedules with stewarding manager.当厨房无人的情况下,确保所有厨房要高度清洁,要和管事部经理一起制定相关的清洁安排。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。Response for Chinese BQT, Wedding, Reception, and possible catering, Villa dining service, make sure BQT department get the maximum use and profitable; make sure food quality and menu design in the leading position of local market. 负责中式宴会,婚宴,接待,以及可能的别墅区送餐,外卖服务,确保宴会部门得到最大利用和盈利,确保宴会食品质量,菜单写作在行业的领先地位。 To maintain records pertaining to items purchased, costs, delivered product quality and inventory levels.跟进相关的采购,成本,原料质量及物品盘存。To prepare the weekly work schedule; which is to be posted on the bulletin board. He ensures a smooth flow of operation and assigns staff in such a way that all Sections are properly at all times.备每周工作日志,并发布在电子公告栏中,并要跟随指引进行细致的工作。To prepare store room requisitions in advance in accordance with the necessary requirements. Request all items from inter-related departments为了相关的一些部门,要准备特殊临时的备货库房,以免不时之需。To plan the public & annual holidays in advance; ensuring that no days are carrying over to the following year.提前计划好公共假期及年假,确保不会将假期延至下一年。To ensure all that all paper work is meeting the deadlines, (training records, monthly attendance, weekly attendance etc.)确保所有文案工作要及时完成(培训计划,月度出勤,每周出勤)。To cooperate closely with outlet managers for special events or food promotions.对于特殊的推广要与餐厅经理密切配合。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服。To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operational Manual.监督并督导员工和帮厨的工作,确保在其工作岗位上能遵循正确的指导,并保证工作顺利进行。     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 identify training needs and plan training programs for the employees.为员工制定培训需求及培训课程。To liaise and inform Food and Beverage Department and Human Resources Department of all training sessions.与餐饮部及人事部进行培训课程的长久联系。To develop departmental trainers and assign training responsibilities.发展部门的培训员及培训责任。To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.通过让员工建立有工作效率的团队,达到团队的稳定发展。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 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 strive to use polite language and behavior in his relation with his colleagues and subordinates.与同事之间要保持礼貌并使用正确的行为。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 compile with appropriate state and federal legislation.遵循适当的声明及法律。To perform any additional duties or responsibilities given to him by his superior, in the best interest of Aman at Summer Palace, Beijing.以最大的热情去履行安缦酒店上级交给的职责。To maintain a high standard of personal appearance and hygiene at all times.保持高度的个人卫生和仪容仪表。To maintain a good report and working relationship with staff in outlets & all other departments.要促进与其他部门保持良好的工作关系。To conduct monthly, weekly or daily staff meetings. In order to have proper communication.为了更好的沟通,每月,每周及每天都要进行厨房会议。To keep aware all kitchen employee of the basic cost of food 厨房员工要了解最基本的食品成本。To attend all meetings and training's as required by Executive Management.要出席所有的会议及培训。To prepare and participate in the Monthly Objective Review.要准备每月的目标回顾。To undertake any reasonable tasks as assigned by the GM, E.A.M-Food and Beverage or Executive Chef.要确保完成来自于餐饮部行政助理经理及总经理的合理工作安排。To have a complete understanding of and adhere to the Hotel's policy relating to Fire, Hygiene, and Safety,要完全理解酒店的政策,消防,卫生,健康及安全。To have a complete understanding of the hotel's employee Handbook and adhere 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。To respond to any changes in the restaurant function as dictated by the hotel.10 years cooking experience of which 3-4 years Sous Chef experience in 5-star operation; hotel, restaurant or ship.具有3-4年的5星级酒店的厨师长经验,10年的烹饪经验。Michelin restaurant working experience有米其林餐厅工作经验。Good Knowledge of haccp and China Food Safety Standards and procedures熟知食品认证体系及食品安全相关法规。Fluent English.流利的英语。Word, Excel, Outlook熟练使用电子文件,表格及邮箱。

薪资: 2万-3.3万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:海南-儋州 食宿:提供食宿

Take full responsibility for the Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards全面负责管理领酒店各餐厅厨房良好运营和最大限度地提供最高标准的服务

薪资: 2万-4万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:云南-昆明 食宿:提供食宿

      1、核查每日厨房各项工作,掌握原材料库存信息。  2、监督每日厨房环境整洁度、安全度。  3、监督、督导、主管、中、西厨厨师长日常工作安排。  4、协调厨房各部门工作衔接。  5、出席并参加酒店中层领导会议。  6、制定培训日程、培训课程。  7、严格落实厨房规章制度的实施。  8、提供安全的、美味的、独特的菜品给酒店所有顾客。  9、有任何困难、顾客意见或其他信息,及时向中层、高层领导汇报,与其协调。  10、指导厨房各工种、各职能部门主管日常工作,增加其技术含量,提高其整体水平。

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

1.  Follow up on any changes in new recipes or work methods pertaining to any new menus, daily specials, and promotional activities as per instructions given by the Executive Sous Chef or Executive chef.遵照行政副总厨或行政总厨要求的任何新菜单的改动和对于新菜单、每日特供菜单、促销活动所采取的任何工作方法。2.  Works closely with the Executive Sous Chef on determining the quantity of food items and mise-en-place to be produced, bought or prepared for that day. With a view to exercise the maximum control on wastage and achieve optimum profitability.紧密配合行政副总厨对于当天食品数量的定购。最大限度的杜绝浪费已获得最佳的收益率。3. Monitors the overall food operation and ensures that food items are being prepared in a timely and correct manner.监控整个食品操作并确保食品按时和正确地操作。4. Maintenance of all HACCP aspects within the hotel operation.在饭店运营之中保持HACCP各方面要求5. Must focus on constant improvement of Training Manuals and SOP’s必须对持续性的人员培训和SOP的提高和改善保持关注6. Controls, monitors and is responsible for the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.控制、监控和负责获得最佳的成本控制以获得各部分的最佳收益和最佳客人满意度。

薪资: 2万-3万 经验:不限 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.监督中厨房的工作,控制所有设施及成本。2.负责出品的准备、烹饪及装饰工作,以达到最高的质量标准。3.检查存货及成品。4.检查所有食品的准备情况.5.清楚所有食品的配料、技巧、烹饪方法及设备等方面的知识。6.研究当地餐饮市场,极积开创新菜。岗位要求1.熟悉及具备北方菜系烹饪技巧和经验。2.有酒店从业经验,其中在星级饭店工作不得少于5年以上。3.有食物原料及食品营养知识。4.身体健康,作风正派。5.能根据季节变化及客户要求合理调配菜单,有创新精神,能根据市场变化推陈出新;有良好的食品安全卫生意识。

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

中餐行政总厨负责中餐厅的运转和整个酒店包括宴会和送餐部的中餐。确保厨房运转顺利、专业, 同时确保食品的质量、卫生、HACCP、和安全标准是被保持或更好。需要具备利润率和成本意识的, 负责每日所有食品的报购。监督和管理所有厨房做出的食物。中餐行政总厨需要积极激发和影响员工具备良好的技能、知识、态度、交流和团队意识。

薪资: 2万-3万 经验:不限 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.健全厨房组织,完善厨房设备的布局,保证菜肴的质量 2.督导厨房所有员工的工作,控制设施及成本,增加效益。 3.检查所收货物的品质。 4.不断更新菜单上所有菜品的烹饪存档。 5.负责本部所有食品的准备、烹饪、装饰,并确保达到质量标准。 6.了解宾客需求,与餐饮部负责人一起筹划和设计菜单,及时开发符合当时和当地需求的餐饮产品。岗位要求 1.大专以上学历,同岗位工作经验5年以上。 2.熟练掌握厨房运作管理及成本控制方法,熟悉厨房各项设备的性能、使用及保养方法。 3.懂得成本核算,食物原料及食品营养知识。 4.身体健康,精力充沛。工作地点:全国星河湾酒店项目外派

薪资: 1.5万-3万 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.同各部门经理及厨师长协商制作菜单。Plans menus with all Chefs and Managers.2.必要时审批食品供求表。Approves food requisitions as needed.3.检查收货食品的质量。Inspects the quality of food received.4.根据酒店的标准监督所有的烹饪。Oversees cooking in conformance with the hotel policies.5.同各部门协商有关特殊宴会,必须在保证成本预算的基础上给客人提供高标准的食品。Liaises with all departments on all special banquet menu requirements to ensure that it can be produced to a high standard within budget cost parameters.6.持续不断的按照标准出食品,同各厨师长讨论如何更换菜单。Continually reviews production and presentation standards for all food items, recommends changes and discusses them with the chefs.7.执行行政总厨安排的其他工作。Perform other duties which may be assigned by the Executive Chef.任职要求 Qualifications1. 至少有10-15年以上五星酒店厨房工作经验并有3年中厨行政总厨经历。At least has10-15 years kitchen experience in 5 Star Hotel and , with a minimum of 3 years as Chinese Executive chef.2.创造性及外向性格,具有非常积极和正确的态度对待工作。Creative and outgoing personality, with a very Pro active and positive attitude to work, and demonstrate flexibility.3.精通粤菜、淮扬菜系。Proficient in Cantonese cuisine and Huaiyang cuisine.

薪资: 2万-3万 经验:3年以上 企业类型:国际高端酒店/5星级
地区:湖北-武汉

岗位职责:1.协助餐饮及宴会总监负责全面抓好厨房的生产、管理工作,为餐饮及宴会部门及时提供各种有关信息和建议;2.完善和修订厨房部的各项规章制度,并加以贯彻执行,加强对各厨房厨师长的考核和检查,不断完善厨房管理;3.及时了解市场竞争状况,制定和完善本部门在市或行业中的策略,了解并掌握酒店的经营管理状况,以及本部门产品的供需状况,做到知己知彼;4.制定年度餐饮经营和业务培训目标等方面的计划,并认真实施,不断地培训员工以提高其食品制作技能,优化厨工队伍的素质,优化餐饮经营;5.建立良好的部门、人际间、客户间的协作关系,并能适时地协调和取得各种帮助。如客人提出特殊要求(菜单上没有的菜),及时解决原料问题,尽可能予以满足;6.运用自己的知识和技能,及时分析,监控食品原料的采购、仓储、成本核算、售价制定等,为采购部、成本部做好顾问;7.参与厨房的更新改造,负责厨房各类财产的管理,不断引进并消化运用先进的厨房管理技巧,掌握设备、器具、工具的使用和维修保养知识;8.适时设计并组织落实大型宴会和参与有关食品节等特殊活动,并附“食品定位”、“餐厅装饰”、“食物数量”等图表,落实重要宴会的各项工作;9.根据不同的情况和标准,编制或修改菜单、宴会单、食单以及相关的菜谱、食谱;10.对厨房所属各部门、各工种、各岗位设计出合理的,高效率的工作程序和操作标准,并监督其正确的运行;11.严格执行《中华人民共和国食品卫生法》,协助食品卫生检验做好食品留样、测检工作,确保食品安全。岗位要求:1、有较强的事业心,责任感和良好的个人素养; 2、熟悉中、西厨房生产工艺流程,全面掌握中、西菜肴生产技能,并了解一般西餐菜肴的生产制作方法。;3、有较强的组织能力和全面的撑控能力;4、熟悉厨房运作管理及成本控制具有大专以上文化学历,有三年以上从事大型厨房管理工作能力;5、具备良好的英语及普通话沟通能力;6、身体健康,精力充沛。

薪资: 2万-3万 经验:10年以上 企业类型:国内高端酒店/5星级
地区:四川-成都-锦江 食宿:提供食宿

岗位职责:负责所有厨房的运作,确保所有食品按照高标准,高质量出品。饭店内食品,成品或半成品保持一贯质量、口味及外观。在预算范围内提供高质量食品并保证利润。计划出品并管理、协调主厨、厨师及其他厨房员工的工作。同时也要关注竞争对手的食品、价格及质量。协助餐饮总监的日常运作。 任职要求:- 精通川粤菜烹饪和中厨房厨政管理,至少有5年以上五星级酒店厨房管理工作经验- 必须有足够的能力创建新的菜肴并对食品的出品及展示作出适当的标准- 具有非常积极和正确的态度对待工作    

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

岗位职责:1.协助餐饮总监负责全面抓好西厨房的生产、管理工作,为餐饮部  部门及时提供各种有关信息和自己的建议。2.主持制订厨房部的各项规章制度,并加以贯彻执行,加强对各厨房厨师长的考核和检查,不断完善厨房管理。3.及时了解市场待业竞争状况,制定和完善本部门在市或行业中的策略,了解并掌握饭店的经营管理状况,以及本部门产品的供需状况,做到知己知彼。4.制定年度餐饮经营和业务培训目标等方面的计划,并认真实施,不断地培训员工以提高其食品制作技能,优化厨工队伍的素质,优化餐饮经营。5.建立良好的部门、人际间、客户间的协作关系,并能适时地协调和取得各种帮助。如客人提出特殊要求(菜单上没有的菜),及时解决原料问题,尽可能予以满足。6.运用自己的知识和技能,及时分析,监控食品原料的采购、仓储、成本核算、售价制定等,为采购部、仓储部、核算部做好顾问。7.参与厨房的更新改造,负责厨房各类财产的管理,不断引进并消化运用先进的厨房管理技巧,掌握设备、器具、工具的使用和维修保养知识。8.适时设计并组织落实大型宴会和参与有关食品节等特殊活动,并附“食品定位”、“餐厅装饰”、“食物数量”等图表,落实重要宴会的各项工作。9.根据不同的情况和标准,编制或修改菜单、宴会单、食单以及相关的菜谱、食谱。10.对厨房所属各部门、各工种、各岗位设计出合理的,高效率的工作程序和操作标准,并监督其正确的运行。11.严格执行《中华人民共和国食品卫生法》,协助食品卫生检验做好食品留样、测检工作,确保食品安全。任职条件:1、有较强的事业心,责任感和良好的个人素养。 2、熟悉中、西厨房生产工艺流程,全面掌握中、西菜肴生产技能,并了解一般西餐菜肴的生产制作方法。 3、有较强的组织能力和全面的撑控能力。 4、具有高中以上文化学历,有三年以上从事大型厨房管理工作能力。

薪资: 2万-3万 经验:8年以上 企业类型:国际高端酒店/5星级
地区:广东-广州 食宿:面议

Job SummaryAccountablefor overall success of the daily kitchen operations.  Exhibits culinary talents by personallyperforming tasks while leading the staff and managing all food relatedfunctions.  Works to continually improveguest and employee satisfaction while maximizing the financial performance inall areas of responsibility.  Supervisesall kitchen areas to ensure a consistent, high quality product isproduced.  Responsible for guiding anddeveloping staff including direct reports. Must ensure sanitation and food standards are achieved.  Areas of responsibility comprise overseeingall food preparation areas (e.g., banquets, room service, restaurants,bar/lounge and employee cafeteria) and all support areas (e.g., dish room andpurchasing).

薪资: 1.6万-3万 经验:不限 企业类型:国内高端酒店/5星级
地区:广东-汕尾 食宿:提供食宿

岗位职责 1.健全厨房组织,完善厨房设备的布局,保证菜肴的质量。 2.督导厨房所有员工的工作,控制设施及成本,增加效益。 3.检查所收货物的品质。 4.不断更新菜单上所有菜品的烹饪存档。 5.负责本部所有食品的准备、烹饪、装饰,并确保达到质量标准。 6.了解宾客需求,与餐饮部负责人一起筹划和设计菜单,及时开发符合当时和当地需求的餐饮产品。岗位要求 1.精通潮州菜。 2.大专以上学历,同岗位工作经验5年以上。 3.熟练掌握厨房运作管理及成本控制方法,熟悉厨房各项设备的性能、使用及保养方法。 4.懂得成本核算,食物原料及食品营养知识。5.身体健康,精力充沛。

薪资: 2万-3万 经验:10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

Specific Job Knowledge, Skill and Ability工作技能技巧要求1. To supervise the entire operation of the kitchens.监督管理整个厨房的营运2. To delegate responsibilities to the staff effectively.有效的分配员工工作任务3. To ensure the staff’s performance and appearance are up to the standards set by the hotel.确保员工的表现符合酒店规章制度4. To be responsible for maintaining the gross profit set by the hotel through careful buying, portion control and receiving and ensure that all food items are properly requisitioned from the store.有效的掌控厨房的成本确保仓库食品的控制收货5.To set up control systems to assure quality and portion consistency.建立控制制度确保质量以及循环利用6.To check that food cost remains at the level set by the management.检查食品成本确保控制在管理范围内7.To be responsible for menu planning.负责菜单的筹划8.To be responsible for the Chinese kitchen in all aspects of food preparation, staffing, hygiene and cleanliness.负责中厨食品各方面的准备,员工的卫生和清洁9.To conduct ongoing training of the staff.给员工开展培训10.To check on kitchen equipment and issue orders for maintenance or repairs when necessary.检查厨房设备以及订单的维保11.To inspect store rooms, refrigerators, washing areas and receiving areas constantly.检查仓库,冰箱,清洁区域以及收货区域12.To perform any other duties assigned by the Executive Chef.执行其他行政总厨安排的工作Required Qualifications必要的资历要求1. Should be totally competent in his field.在工作职责范围内完全的胜任2. Able to organize, delegate and guide his subordinates.能够组织,分配指导下级3.Should set a good example i.e. corporeal hygiene and creativity plus endurance.要树立榜样,有创造性和耐性4.Should have a good understanding of his staff.能够有效理解员工5.Able to supervise and lead the Chinese kitchen.能够监督控制中厨房6.Must be willing to train his subordinate and adhere to hotel’s training policies and requirements.能够有意愿培训他的下属并且执行酒店的培训政策和需求

薪资: 2万-3万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:江苏-苏州 食宿:提供食宿

To Complete responsibility for directing training supervising, planning, coordinating, of all areas within the culinary department including any projects requested by the Hotel Manager / Resident Manager of the hotel and its board; ensuring a quality product for our guests, and secure profit margins while maintaining the Corporate image of the Company at all times.To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchensResponsible for ensuring smooth and effective communication among the staff.Liaises and work closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to scheduleConducts regular tour of the front and back of the house to check that all equipment are in working order and standards are adhered to Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification.Leads by example, adopting a positive attitude to keep the team spirit at its highest level Maintains staffing level at approved manning guide / productivity level giving due consideration to the volume of business and service standards Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance全面负责指导餐饮部所有区域的培训、监督、规划、协调,包括酒店经理/酒店驻店经理及其董事会要求的任何项目;确保为客人提供优质产品,确保利润率,同时始终保持公司的企业形象。确保所有厨房提供的食物在口味、呈现方式和适宜的食物温度方面保持一致和最高质量。负责确保员工之间顺畅有效的沟通与厨师长保持联系并密切配合,确保所有的清洁工作都按计划进行定期巡视房屋前后,检查所有设备是否正常工作,是否遵守标准确保采购、收货和所有的储存都得到有效的处理,并且采购的货物符合酒店的规范以身作则,以积极的态度保持团队精神的最高水平在适当考虑业务量和服务标准的情况下,将人员配置水平维持在批准的人员配备指南/生产力水平定期征求主管对员工个人绩效的反馈意见,和/或亲自观察员工绩效We are looking for someone who has:候选人应具备以下能力:Has good organizational skillsHas experience in either a luxury restaurant or a 5* hotel environmentEnjoys interacting with peopleCommunicates and writes with fluency in English (and local language)Detail-minded, creative and has the ability to drive and lead changeAlways aware of latest market trends and industry updates 具有良好的组织能力拥有5星级酒店工作经验乐于与人沟通交流流利的英文沟通能力注重细节,丰富的创造力有能力推动和引领变革时刻关注最新的市场趋势和行业动态

薪资: 2万-3万 经验:8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

 - 有相关工作经验优先考虑

薪资: 2万-3万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:福建-厦门 食宿:提供食宿

An Executive Chef will build a reputation for the hotel by maintaining a talented and creative kitchen brigade, offering an innovation menu, and promising an exceptional culinary experience.What will I be doing?As Executive Chef, you are fully responsible for developing the reputation of the hotel through the production of excellent quality food throughout the hotel, and the development of a high quality kitchen brigade. An Executive Chef will oversee the operational management of the kitchen and Team Members. Specifically, an Executive Chef will perform the following tasks to the highest standards:-Lead of the kitchen brigade and ensure ongoing development of Team Members-Identify an effective approach to succession planning-Create menus that meet and exceed customers' needs and conform to brand standards-Ensure the consistent production of high quality food through all hotel food outlets-Develop positive customer relations through proactive interaction with Guests, Team Members, contractors, and suppliers-Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members-Manage department operations, including budgeting, forecasting, resource planning, and waste management-Manage all aspects of the kitchen including operational, quality and administrative functions-Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner-Ensuring adequate resources are available according to business needs-Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation-Control costs without compromising standards, improving gross profit margins and other departmental and financial targets-Ensure team members have an up-to-date knowledge of menu items, special promotions, functions and events-Maintain good communication and work relationships in all hotel areas-Ensure that staffing levels are maintained to cover business demands-Ensure monthly communication meetings are conducted and post-meeting minutes generated-Manage staff performance issues in compliance with company policies and procedures-Recruit, manage, train and develop the kitchen team-Comply with hotel security, fire regulations and all health and safety and food safety legislation-Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner-Manage financial performance of the department so all planning is in line with hotel objectives-Manage food control systems are adhered to them so margins are on target in a pro-active way-Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends-Be environmentally aware-Ensure food wastage program is adhered to so that margins are on target-Responsible for ensuring that the monthly working schedules are made and maintained in accordance with local legislation职位要求:What are we looking for?An Executive 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:-Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required-Excellent leadership skills-A creative approach to the production of high quality food-A business focused approach to managing a hotel kitchen-Excellent communication skills-Ability to build relationships, internal and external, to the hotel and the Company-Excellent planning and organizational skills-Ability to multi-task and meet deadlines-A current, valid, and relevant trade qualification (proof may be required)It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:-A certification in management-Proficiency with computers and computer programs, including Microsoft Word, Excel and OutlookWhat 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 travelers 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!

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

  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。Extensive knowledge of kitchen equipment and able to train team members.广泛的知识包括厨房设备和能够培训员工。Working knowledge of mathematics.工作中数学方面的知识。PC and basic software knowledge.计算机基本的软件知识。Knowledge in HACCP.在食品安全体系方面的知识。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。Working well in stress situations, remain calm under pressure and able to resolve problems.在压力下很好地完成工作,保持冷静解决问题。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。Able to work with and to consume all products and ingredients.能够合理消耗所有产品和配料。Can convert recipes and follow them through.能够设计菜谱并按照菜谱操作。

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