手机求职
掌上求职
随心而动
下载方式
① 扫描二维码下载
② APPSTORE,豌豆荚等应用市场搜索“最佳东方”下载
最佳东方微信号 最佳东方微信号:veryeast
欢迎来到最佳东方,在此注册得到职位推荐,了解已申请职位的最新动态,关注你感兴趣的公司。 立即注册
工作地点:
职位分类:
列表 明细
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: 6千-8千 经验:3年以上 企业类型:中式餐饮
地区:浙江-宁波 食宿:不提供食宿

职务要求:1、负责饮品和甜品的新品开发及现有产品优化工作;2、熟悉广式甜品制作方法;3、对公司现有产品提出改善建议 。任职要求:1、广式甜品相关研发2年以上工作经验,熟悉饮品甜品的原料和相关机器的特性,有三到五年相关工作经验。

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:浙江-绍兴 食宿:提供食宿

具备本岗位一年以上经验 ,能做苏杭沪早点

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

1.负责处理中餐厅厨房的运作及行政事务;2.负责制订厨房的各种工作计划;3.对厨房的出品、质量和食品成本承担责任;4.保持对厨房范围的巡视,对下属员工进行督导,及时解决现场发生的问题,帮助下属提高工作能力;5.有高级餐厅厨师长的工作经验。

薪资: 1万-1.5万 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-中山 食宿:提供食宿

岗位职责1.直接向行政总厨负责,并能不断向餐饮部指出新的餐饮主向的工作计划。2.保证所有的厨房正常工作。3.检查厨师的仪容仪表及个人卫生。4.确保所有采购食品的质量。5.建立各种控制体系(卫生、成本等)正常运作.6.极积开创新菜,制订餐厅的菜单、自助单及特殊菜单。岗位要求1.大专以上学历,同岗位工作经验2年以上。2.接受过专业技术训练,达到技术水平。3.有丰富的技术及行政经验,至少熟悉六国以上西式烹调,其中在国际酒店工作不得少于5年以上。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: 3.5千-3.8千 经验:不限 企业类型:国际高端酒店/5星级
地区:广东-中山 食宿:提供食宿

岗位职责1.能制作经营风味的各种烧、卤食品及配料,并掌握菜肴的销售价格和毛利率核算。2.负责烧腊食品的提供,保证染料质量和食品质量,了解各种菜肴的特点。3.制定食品和货源的规格,作为验收标准,做好每季,每月的工作计划。4.负责烧、卤、浸食品工作,能够品质各种共高级宴会所用的象生拼盘及花色拼盘。5.与餐厅联系,保证食品正常供应,了解当地的市场行情,做好每天所需食品计划和货源计划。6.执行食品卫生法则及有关政策,讲究个人卫生,搞好刀具及砧板的清洁卫生。7.当天所剩的熟食品须用保鲜纸密封后整齐地放入冰箱,将冰箱调整到食品所要求的温度。8.做好每天肉品和半成品的清洗,斩劈、上叉、扫付等工作。9.做好各类食品,半成品,肉类品的保管工作。岗位要求1.为人正直,有责任心。2.有1年厨房烧腊工作经验3.身体健康,能吃苦耐劳。

薪资: 1.4万-1.5万 经验:10年以上 企业类型:国际高端酒店/5星级
地区:广东-中山 食宿:提供食宿

RESPONSIBILITIES:职责描述Supervise efficient, productive and profitable kitchen operations and ensure that high standards of food production and presentation are consistent throughout the hotel at all times.提供高标准的服务并提出建议。保证高效率且有利润的厨房运作。负责厨房的运作。1.     Food Production        食品知识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 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。He is very careful to prevent the use of spoiled or contaminated products in any phase of food preparation and prevents associates who are ill or suffering from an infection from taking part in the preparation or handling of food.确保所有的食品没有腐烂、变质时刻注意在提供食品时避免员工使用过期及肮脏食品。To assist with the planning of menus and food promotions.协助行政总厨制定菜单及食品节。Develop and test new dishes and products发展新菜肴和产品。Ensure that outstanding special events and special food promotions are carried out确保优秀的烹饪技术不外传。To control standards of food production and presentation throughout the hotel确保优秀的烹饪技术不外传。To examine goods for quality and quantity.控制食品出产的标准。He controls the Chefs and Cooks to follow standard recipes and methods of preparation控制厨师要按照配料卡标准及程序准备食品。He informs the Executive Chef immediately of bad products.及时将变质食品拿出并通知行政总厨。 2.     Standards & Procedures.        标准和程序Total knowledge & understanding of Food Preparation Standard & Procedure.了解并熟知所有食品准备的标准和程序Ensure that all P&P and S&P are carried out consistently保证所有的政策和程序和标准和程序是。Take part in the setting and evolving the standards and procedures参与制定和发展标准和程序。3.     Hygiene         卫生Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。Responsible for the personal hygiene and grooming standards of the kitchen staff.监督所有员工的个人卫生和仪表仪容达到标准。He ensures personal cleanliness and proper discipline of all associates under his supervision.确保个人卫生并对于员工过失作以相应处罚。He assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and trains his staff to follow this rule.确保不使用破损餐具及检查瓷器、玻璃器皿是否有裂纹并指导 。4.     Control        控制To work closely with the Executive Chef on the development of food cost and quality control procedures.同行政总厨共同研究如何发展食品质量控制程序。To ensure that these control procedures are carried out consistently保证按照成本和食品质量控制程序进行。Assist with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.协助成本制定菜单价钱,其他食品及服务也要考虑到酒店预算的盈利差。Together with the Executive Chef investigates food cost issues with a view to take whatever corrective action may be necessary.同行政总厨共同监测食品成本并及时纠正其中出现的问题。Make sure that all the Equipment and fixtures are maintained well and reports any faults and damage.保证所有的设备正常工作如有问题马上报告。 5.     Purchasing and Stock control        采购和存货控制Handle and store stock according to stock control procedures.按照存货控制程序处理和储存存货。To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company are to adhered持续检查食品供应的质量确保食品质量达到喜来登标准。The Sous Chef is responsible for the purchase of food in absence of the Executive Chef. In cooperation with the Purchasing Manager, he assures the best quality for the best price.在行政总厨不在时厨师长要负责食品采购,同采购部经理共同以最低的价钱买到最好的食品。6.     Maintain a safe and secure working environment.       维持一个安全可靠的工作环境Be aware of duty of care, and adhere to occupational health 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Initiate action to correct a hazardous situation and notify supervisor’s managers of potential hazards and dangers.采取行动排除危险,向上级或经理报告危险隐患。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。Be familiar with property safety, current first aid fire emergency procedures.熟悉对财产安全,紧急救护和火警等处理程序。l Comply with all hotel and corporate Safety and security guidelines遵守酒店和公司的所有工作指南。 7.     Training        培训Takes an active part in all facets of Training activities in the Food Preparation Department.厨师长要在食品准备部门的培训中起到重要作用。On the job training上岗培训Training on New menu Items新菜单种类的培训。Conducting Classroom Style Training in all Food Preparation related subjects对于相关食品知识作课堂式培训。Assist Chief Steward with Sanitation and Health Training.协助管事部经理作好卫生及健康的培训。To assist with the development and implementation of a training program for kitchen staff.协助制作完整的厨房员工发展计划。 8.     Staffing management & Communication.        员工管理和沟通To work closely with the Executive Chef, Human Resources, Personnel manager, and plan for future staffing needs.同行政总厨、人事经理及管理层共同制定本部门各岗位所需人员的编制计划。Assist in Recruiting staff and conduct interviews.协助招聘员工和面谈。Maintain up-to-date staff records.维护现有员工记录。Hands on and take active part in day-to-day operations.控制和参与每天的正常工作。 Manage staff training and development using Sheraton Human Resources management system.使用²喜来登人力资源管理系统”来管理员工培训和发展。Assist with the planning and delivery work.协助计划和实施入店教育。Implement staff performance appraisals.进行员工表现评估.Carry out exit interviews. Supervise staff performance.实施员工离职面谈。Provide ongoing advice and support to staff under your supervision.给予所管辖的员工以不断的建议和支持。Provide one to one instructions to staff members when required.必要时对员工进行面对面指导。Implement appropriate management practices to foster a culture of open door approach and enhance staff motivation.实施合适的管理方式给予员工动力和沟通。He also liaises with other outlets and Departments on guest comments and follows up with necessary action.同时也要同其他餐厅及各餐厅经理共同协助有关客人意见。Inter act with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication.以职业的,肯定的方式与部门和酒店员工建立起亲密以促进团对精神和有效的双向交流。Deal effectively with guests and workplace colleagues from a variety cultures.与具不同文化背景的客人和同事有效沟通。Work effectively in a team.在团对内有效工作。 9.     Kitchen Planning        厨房计划To assist the executive Chef with the planning and design of new kitchens and kitchen improvement schemes.协助行政总厨设计新的厨房计划并提出改进方案。To discuss with the Executive Chef on the choice of kitchen equipment.同行政总厨共同讨论如何精选厨房设备。To keep up to date with new development techniques and equipment and instruct his staff on how to use it correctly.保证食品、机器不断更新并指导员工如何正确使用。 10.    Computing        电脑Maintain computer systems.维护电脑系统.Access and use basic word processing and spreadsheet computer packages.掌握和使用文字处理软件包.   Abide by the Sheraton Code of Conduct.        遵守喜来登行为准则.12.   Abide by the Sheraton Employee Handbook.        遵守喜来登员工手册.13.   Abide by both the hotel and Sheraton policies and procedures.  遵守喜来登和酒店的规章制度.14.   Administration procedures        程序管理Prepare and maintain files, reports, letters, memorandums and other relevant business documentation.准备和维护文档,报告,信函,备忘录和其它相关业务资料.Ensure all reporting and servicing deadlines are met on a timely basis.保证所有报告和服务都能按时完成.Together with the Executive Chef he 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.同行政总厨一起编排厨房员工工作时间,同时也要考虑到节约成本,他有权根据工作需要安排员工休息时间。He assigns in detail, specific duties to all associates under his supervision and instructs them in their work.

薪资: 6千-8千 经验:不限 企业类型:国内高端酒店/5星级
地区:广东-中山 食宿:提供食宿

岗位职责1.监督菜品的烹制过程,合理用料,控制原料成本保证食品的质量。2.检查工作及卫生情况,了解用餐人次,督促下属做好餐前原料的充分准备工作。3.检查开餐结束后原料消耗情况,及时申购补充,确保下餐的销售需要。4.组织下属参加培训考核,总结各类食品的操作经验,共同研究创新菜肴品种。岗位要求1.3年以上相关工作经验。2.熟悉烧味部的工作规范和要求,掌握各种操作技术的质量要求。3.了解食品卫生法。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。5.一定的文字语言表达能力及一定的管理能力。

显示选中职位
1
  • 热门职位
  • 热门地区