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职位名称 公司名称 工作地点 发布日期
  • 学历要求:中技
  • 工作经验:二年以上
  • 外语要求:英语
  • 年龄要求:25-45
  • 点击申请该职位
职位简介: 国际品牌酒店中厨或宴会厨房两年以上相关工作经验 良好的团队意识和沟通技巧 吃苦耐劳、乐于奉献
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:负责员工餐厅的日常管理工作,在管理上起承上启下的作用。在合理的成本范围内让员工吃的满意,在菜肴上不断翻新,在食品质量上保持稳定和安全,合理安排员工岗位,掌握各种烹调技术,及时处理工作中的问题,防止厨房用具器皿盗窃及流失毁坏,推行卫生清洁保养。  
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position The Commis is responsible to produce food and fulfill kitchen duties as instructed by the Sous Chef or Chef de Cuisine in a specific kitchen or outlet. Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. To produce consistently high quality food production and presentation, always meeting agreed standards. He is to ensure a positive & professional working environment throughout the kitchens. Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner Ensure that his designated area of the kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards. Requirements                         minimum high school, tourism school or culinary school certification                           minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience)                             able to physical work                              Able to work flexible schedules Team player Ability in fast pace environment 职责范围 厨师负责烹饪食物和所在厨房的厨师长或副厨师长分配的其他任务。 保持与厨师长或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 了解并遵守酒店或部门各项规定和程序。 负责烹饪, 保证菜品的色、香、味、形, 达到要求的标准。 确保厨师在一个积极和专业的工作环境中工作。 保证食品的卫生、许可及安全标准是被了解并认同的。 遵守酒店各项规章制度及程序。 确保所在厨房及部门内的良好沟通。 确保所在厨房指定的区域按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到酒店标准。 职位要求                                     持有高中、旅游或烹饪学校证书以上                  1-5年酒店或餐厅厨房工作经验(或相关工作经验)     能胜任本职工作  能够适应不同班次 具备团队合作精神 能够适应快节奏的工作环境      
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position ·  The Demi Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in culinary operations of a specific kitchen or outlet. ·  Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. ·  Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. · To produce consistently high quality food production and presentation, always meeting agreed standards. ·  He is to ensure a positive & professional working environment throughout the kitchens. ·  Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. ·  Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner ·  Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards. Requirements                         · Minimum high school, tourism school or culinary school certification                          · Minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience) · Able to physical work                              · Able to work flexible schedules · Team player ·   Ability in fast pace environment 职责范围 ·  厨师领班协助厨师长或副厨师长负责所在的厨房。 ·  保持与厨师长或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 ·  了解并遵守酒店或部门各项规定和程序。 ·  负责烹饪, 保证菜品的色、香、味、形, 达到要求的标准。 ·  确保厨师在一个积极和专业的工作环境中工作。 ·  保证食品的卫生、许可及安全标准是被了解并认同的。 遵守酒店各项规章制度及程序。 ·  确保所在厨房及部门内的良好沟通。 ·  确保所在厨房按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到酒店标准。 职位要求                                     ·  持有高中、 旅游或烹饪学校证书以上                ·  1-5年酒店或餐厅厨房工作经验(或相关工作经验)      ·  能胜任本职工作                      ·  能够适应不同班次 ·  具备团队合作精神 ·  能够适应快节奏的工作环境
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position ·   The Demi Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in culinary operations of a specific kitchen or outlet. ·   Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. ·  Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. To produce consistently high quality food production and presentation, always meeting agreed standards. ·  He is to ensure a positive & professional working environment throughout the kitchens. ·  Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. ·  Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner ·  Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards. Requirements                         · Minimum high school, tourism school or culinary school certification                          · Minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience) · Able to physical work                              · Able to work flexible schedules · Team player · Ability in fast pace environment 职责范围 · 厨师领班协助厨师长或副厨师长负责所在的厨房。 · 保持与厨师长或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 · 了解并遵守酒店或部门各项规定和程序。 ·  负责烹饪, 保证菜品的色、香、味、形, 达到要求的标准。 ·  确保厨师在一个积极和专业的工作环境中工作。 ·  保证食品的卫生、许可及安全标准是被了解并认同的。 · 遵守酒店各项规章制度及程序。 · 确保所在厨房及部门内的良好沟通。 ·  确保所在厨房按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到酒店标准。 职位要求                                     ·  持有高中、 旅游或烹饪学校证书以上                ·  1-5年酒店或餐厅厨房工作经验(或相关工作经验)      ·  能胜任本职工作                      ·  能够适应不同班次 ·  具备团队合作精神 ·  能够适应快节奏的工作环境
  • 学历要求:大专
  • 工作经验:五年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position The Chief Baker is responsible for the production and quality of all bakery products throughout the hotel, and the control of all daily aspects of the Bakery. The Chief Baker is to assist the Executive Pastry Chef with the production and quality control of all Pastries and Bakery items, and to ensure a smooth operation of the pastry and Bakery Kitchens. Maintain clear communications with his Executive Pastry Chef and Executive Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Further pass on all necessary communications to the culinary team. To manage the kitchen team to produce consistently high quality Bakery production and presentation in all outlets and the hotel, always meeting agreed standards. He is responsible to ensure all Breads and Bakery items served are freshly baked as close to service times as operational possible, by monitoring all baking schedules. He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards. He needs to be cost conscious and ensure profitability by avoiding wastage. Train and develop all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentation Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner. Requirements                         Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen (or relevant work experience) Minimum high school, tourism school or culinary school certification Minimum of 2 years in supervision experience                           Able to physical work Good English skills                            Able to work flexible schedules Positive creative Self-motivated and team player Ability in fast pace environment Able to lead a team of young chefs 职责范围 面包房厨师长负责整个酒店的烘烤类制品的质量, 全面管理面包房的各方面事务。 面包房厨师长负责协助饼房行政总厨监督所有饼房制品, 以确保饼房和面包房运转顺利。 保持与行政总厨和饼房行政总厨的良好沟通, 包括相关的内部沟通,及时汇报客人的意见和建议。传达必要的信息给厨师团队。 管理厨师团队以确保烹饪符合酒店标准的高质量的烘烤类制品并良好的摆放在各个餐厅和酒店。 负责确保在时间表允许的情况下,面包和其它烘烤类食品是新鲜的(即使已接近关门时间)。 确保厨师在一个积极和专业的工作环境中工作, 使各成员能够共同交流、探讨相关技术和知识, 了解并达到厨房及酒店的各项标准。 需要具备成本意识, 避免任何浪费。 培训厨房员工使其可以达到酒店和厨师办公室制定的相关要求和标准, 并保留相应的文件。 保证食品的卫生、许可及安全标准是总是被了解并认同的。 遵守酒店各项规章制度及程序。 确保所在厨房及部门内的良好沟通。 职位要求                                  持有高中、旅游或烹饪学校证书以上    5-7年4、5星级酒店或餐厅厨房工作经验(或相关工作经验) 2年以上管理经验                    能胜任本职工作 良好的英语水平                  能够适应不同班次 积极创新 具备良好的自制力及团队合作精神 能够适应快节奏的工作环境 能够领导一个年轻的厨师团队
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position The Commis is responsible to produce food and fulfill kitchen duties as instructed by the Sous Chef or Chef de Cuisine in a specific kitchen or outlet. Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. To produce consistently high quality food production and presentation, always meeting agreed standards. He is to ensure a positive & professional working environment throughout the kitchens. Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner Ensure that his designated area of the kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards. Requirements                         minimum high school, tourism school or culinary school certification                           minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience)                             able to physical work                              Able to work flexible schedules Team player Ability in fast pace environment 职责范围 厨师负责烹饪食物和所在厨房的厨师长或副厨师长分配的其他任务。 保持与厨师长或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 了解并遵守酒店或部门各项规定和程序。 负责烹饪, 保证菜品的色、香、味、形, 达到要求的标准。 确保厨师在一个积极和专业的工作环境中工作。 保证食品的卫生、许可及安全标准是被了解并认同的。 遵守酒店各项规章制度及程序。 确保所在厨房及部门内的良好沟通。 确保所在厨房指定的区域按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到酒店标准。 职位要求                                     持有高中、旅游或烹饪学校证书以上                  1-5年酒店或餐厅厨房工作经验(或相关工作经验)     能胜任本职工作  能够适应不同班次 具备团队合作精神 能够适应快节奏的工作环境
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position The Chef de Partie is responsible to assist the Sous Chef or Chef de Cuisine in supervising culinary operations of a specific kitchen or outlet. Maintain clear communications with the Sous Chef or Chef de Cuisine, including all relative internal communications, and to relay all guest comments both positive and negative. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. To supervise the kitchen team and produce consistently high quality food production and presentation, always meeting agreed standards. He is to ensure a positive & professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all culinary & hotel standards. Train and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office. Ensure that agreed food hygiene, licensing and safety standards are communicated, upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner Ensure kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting hotel Standards. Requirements                         Minimum high school, tourism school or culinary school certification                           Minimum of 5-7 years cooking experience in restaurant and/or 4-5 star hotel kitchen (or relevant work experience) Minimum of 2 years in supervision experience                          Able to physical work Good English skills                        Able to work flexible schedules Positive creative Self-motivated and team player Ability in fast pace environment Able to lead a team of young chefs 职责范围 厨师主管负责协助厨师长或副厨师长管理所在厨房的运转。 保持与厨师长或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 了解并遵守酒店或部门各项规定和程序。 负责管理厨师, 保证菜品的色、香、味、形, 达到菜品的标准。 确保厨师在一个积极和专业的工作环境中工作, 使各成员能够共同交流、探讨相关技术和知识,了解并达到厨房及酒店的各项标准。 培训初级厨房工作人员以达到酒店及总厨办公室制定的标准。 保证食品的卫生、许可及安全标准是被了解并认同的。 遵守酒店各项规章制度及程序。 确保所在厨房及部门内的良好沟通。 确保厨房按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到酒店标准。 职位要求                                      持有高中、旅游或烹饪学校证书以上    5-7年4、5星级酒店或餐厅厨房工作经验(或相关工作经验) 2年以上管理经验                    能胜任本职工作 良好的英语水平    能够适应不同班次 积极创新 具备良好的自制力及团队合作精神 能够适应快节奏的工作环境 能够领导一个年轻的厨师团队
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Scope of Position The Commis is responsible to produce food and fulfil kitchen duties as instructed by the Executive Pastry Chef and Sous Chef in a specific kitchen or outlet. Maintain clear communications with the Executive Pastry Chef and Sous Chef, including all relative internal communications, and to relay all guest comments both positive and negative. Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. To produce consistently high quality food production and presentation, always meeting agreed standards. He is to ensure a positive & professional working environment throughout the kitchens. Ensure that agreed food hygiene, licensing and safety standards are upheld or surpassed, at all times. Abide by all rules, regulations, policies and procedures of the hotel. Ensure the effective Inter kitchen and inter departmental communications are conducted in professional manner Ensure that his designated area of the kitchen is set up and closed according to Standard Operating Procedures, including correct storage of all foods and meeting HACCP Standards. Requirements                           Minimum high school, tourism school or culinary school certification                            Minimum of 1-5 years cooking experience in restaurant or hotel kitchen (or relevant work experience)                              Able to physical work                              Able to work flexible schedules Team player Ability in fast pace enviornment 职责范围 ·饼房级厨师负责烹饪食物和饼房行政总厨或副厨师长分配的其他任务。 · 保持与饼房行政总厨或副厨师长良好的沟通, 及时传达内部及顾客的意见和建议。 ·了解并遵守酒店或部门各项规定和程序。 负责烹饪, 保证菜品的色、香、味、形, 达到要求的标准。 ·确保厨师在一个积极和专业的工作环境中工作。 · 保证食品的卫生、许可及安全标准是被了解并认同的。 遵守酒店各项规章制度及程序。 · 确保所在厨房及部门内的良好沟通。 ·确保所在厨房指定的区域按照标准操作程序装备及收档, 包括所有食品的正确保存同时达到HACCP标准。 职位要求                                持有高中、旅游或烹饪学校证书以上 1-5年酒店或餐厅厨房工作经验(或相关工作经验)      能胜任本职工作      能够适应不同班次 具备团队合作精神 能够适应快节奏的工作环境
  • 学历要求:中技
  • 工作经验:二年以上
  • 外语要求:英语
  • 年龄要求:22-
  • 点击申请该职位
职位简介:•Job Description 岗位描述   You will be responsible to provide an excellent and consistent level of service to your customers. The Commis1 in Bakery is responsible to follow the relevant chef order ,prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards. 工作中你将负责提供始终如一高标准的、卓越的客户服务。饼房一厨需要服从厨师长的安排,负责提供一致的、高质量的糕点并需要保障食品质量化和专业化,以及提供快捷、灵活的服务,支持出口的经营理念和卓美亚集团酒店的五星服务标准。       •Qualification 资质要求 - Minimum 2 years work experience as Commis1 in Bakery, or Commis2 in Bakery in larger operation 至少拥有2年的饼房一厨或更长期的饼房二厨工作经验. - Good communication and interaction skills. 良好的沟通和交流技巧 - Knowledge in food material’s English, can write the menu and recipe. 了解食品原材料的英文,会写菜单和配方 - Good practical, operational and adequate administrative skills with a flair for creativity are a must. 良好的实用,操作和足够的行政能力,创新意识是必须的。 - Ideally with an apprenticeship or professional diploma in Food Production with pastry specialisation. 拥有糕点制作、生产的专业证书者优先考虑  
  • 学历要求:中技
  • 工作经验:三年以上
  • 外语要求:英语
  • 年龄要求:23-
  • 点击申请该职位
职位简介:•Job Description 岗位描述 You will be responsible to provide an excellent and consistent level of service to your customers. The Pastry Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel’s standards and financial goals. 你将负责为你的客户提供始终如一的卓越服务。饼房厨师领班在宴会厨房负责协助饼房厨房主管的工作,根据酒店的标准和财务目标使厨房菜肴能够得到相应的认可。 •Qualification 资质要求 - At least 3 years of kitchen working experience in a hotel or restaurant with good standards. 在高品质星级酒店、宾馆有过至少3年的厨房工作经验 - Know related English in speaking and reading 了解相关菜品的英文读写 - Basic Knowledge of kitchen hygiene practices and occupational health and safety standards 对厨房的卫生习惯有基本的了解、保证健康和安全的标准 - Good Guest Relations Skills 良好的与宾客交流能力 - Preference given to who willing to work on night. 愿意上夜班班次优先考虑  
  • 学历要求:中技
  • 工作经验:三年以上
  • 外语要求:英语
  • 年龄要求:25-
  • 点击申请该职位
职位简介: •Job Description 岗位描述 You will be responsible to provide an excellent and consistent level of service to your customers. The Pastry Chef de Partie is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards. 工作中你将负责提供始终如一高标准的、卓越的客户服务。饼房厨师主管需要负责提供一致的,高质量的产品并需要保障食品质量化和专业化,以及提供快捷、灵活的服务,坚持支持出口的经营理念和卓美亚集团酒店的五星服务标准。 •Qualification 资质要求 - Minimum 1 years work experience as Chef de Partie in high standard hotel. 至少拥有1年的高品质酒店厨房主管工作经验 - Good appearance and disposition 个人形象气质良好 - Be full of passion to the hotel industry 对酒店行业充满热情 - Good guest service, communications and interpersonal skills are a must. 需要具备良好的服务态度、与人交流能力和人际交往能力    
  • 学历要求:中技
  • 工作经验:三年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Job Description 岗位描述 You will be responsible to provide an excellent and consistent level of service to your customers. The commis 1/2 -Arte Cafe & Lounge Kitchen is responsible to assist with commis prepare a consistent, high quality food product and ensure courteous, professional,efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards. 工作中你将负责提供始终如一高标准的、卓越的客户服务。厨师1/2 - 郁·全日餐厅厨房 需要与团队一起为客人负责提供一致的,高质量的产品并需要保障食品质量化和专业化。 Qualification 资质要求 - Minimum 3 years of kitchen working experience in a hotel or restaurant with good standards. 拥有至少3年在星级酒店或高级餐厅的厨房工作经验。 - Basic Culinary skills / good hygiene knowledge. 拥有基本烹饪技巧以及良好的卫生知识。    
  • 学历要求:中专
  • 工作经验:一年以上
  • 外语要求:普通话
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Job Description 岗位描述 You will be responsible to provide an excellent and consistent level of service to your customers. The Pastry Commis 1 is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards. 工作中你将负责提供始终如一的卓越客户服务。饼房厨师需负责为客人提供始终如一的优质产品;提供符合卓美亚喜玛拉雅酒店经营理念和卓美亚酒店集团服务标准的、专业的、有效的、热情的服务。 Qualification 资质要求 - At least 1 years of kitchen working experience in a hotel or restaurant with good standards 在高星级酒店、餐厅有过至少一年的厨房工作经验 - Basic Culinary skills / good hygiene knowledge 拥有基本烹饪技巧以及良好的卫生知识 - Good communication and interaction skills 具备良好的沟通交流技巧    
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:粤语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Principle Responsibilities & Position Purpose: 职责目标: Under the general guidance & supervision of the Sous Chef in the section he/she is assigned within the established policies & procedures of Hilton. 在部门厨师长的指导和管理下, 根据希尔顿酒店的既定政策和程序, 督促和监督本部门工作, 达成酒店的客人和员工满意, 实现利润. Supervises and assists in the preparation & production of all food & related items in his section, in the shift he/she is assigned, responsible for the consistent quality of food preparation and presentation within reasonable costs, resulting to a profitable food and beverage operation. 帮助主管控制厨房运作将本部门所有食物的预备,出品,摆设和有关相目,建立品质标准和烹饪方法.同时兼顾成本和收益 Essential Responsibilities: 基本职责: Responsible for supervising the activities of the Demi Chef and Commis Chef in the performance of their jobs, during the shift. 在工作期间负责管理领班厨师和厨师的工作. Responsible for following consistently the quality standard of food preparation and presentation established for the outlets and banquet. 负责其部门的食品质量,自助餐摆设和宴会部的食品预备和摆设. Responsible for proper utilization of energy, fuel, water, gas and other supplies in relation to operation. 负责控制能量消耗,特别是燃料,水,燃气和其他与厨房操作相关的供应品. Responsible for following cleaning schedule to maintain sanitation and hygiene in his/her section. 负责厨房的设备和卫生清洁达到高水准. Responsible for ensuring sufficient manpower to suit volume of business during the shift. 负责保证上班时有充足的人力. Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/her section in the kitchen, during a shift. 确保在轮班时, 厨房在运作过程中有足够的新鲜食品和供应品. Responsible for proper handling, maintenance and working condition of all equipment in his/her section. 负责本部门所有厨房设备的正确操作, 维护且有良好的工作状况.. Performs other related duties & special assignments as required by immediate superior. 执行相关的职责和上级下达的工作和任务. Attends all scheduled meetings, briefings and training sessions required of the position. 参加每日简单会议和有关工作培训. To be aware of functions, new promotions or any other relevant information and inform the kitchen team as required 了解工作职责,新的促销及相关信息,并及时传达员工 Ensures that all team are at work on time according to the roster. 根据排班表确保所有员工准时上班. Maintains personal grooming and hygiene of his/her team during a shift. 确保员工仪容仪表整洁及个人清洁卫生. Check that all team have completed their time sheets/cards 检查所有员工是否按时完成其工作任务. Accomplishes requisition for food and operating supplies for his/her section. 完成食品订单和运营耗材的申请单 Accomplishes transfer forms, spoilage report, etc. 完成转单报表和损坏报告. Prepares daily inventory for food supplies for his/her section. 准备好本部门每天的食物供货单 Stores all perishable food supplies and grocery supplies in appropriate condition. 每日检查易腐坏食物并确保正确的储存. Checks quality standard of each plate & buffet platter before dispatching from the kitchen. 检查所有从厨房上给客人的食物包括自助餐, 并确保达到质量标准. Prepares and presentation food items in his section according the standard.. 根据本部门所有食品项目的质量标准, 准备和摆放食物. Controls spoilage and food waste, keeping it to a minimum level. 控制食物的浪费和保持损坏最低化. Inspects all fridges, storage areas and work areas in his section at the start of the shift, during the shift and at the end of shift, to ensure all items are in good condition. 工作期间应不断的检查本部门所有冰柜,储藏区和工作区域,确保有序的工作环境和所有食物的正确储存. Prepares mice-en-place according to production forecast at the exact time and ensures availability throughout the shift. 根据实际情况及时完成准备工作及准备足够的数量. Informs Sous Chef at the start of the shift for any Out of Stock items. 在开始上班时, 如发现有库存食品短缺应及时通知厨师长. Knowledgeable of all menus and recipes in his section including the ingredients, method of cooking or preparation, and the presentation of the dishes. 具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴 Knowledgeable on the basic principles of cooking for both International and local cuisine. 具备国际的和当地的食品烹饪的基本知识. Maintains cleanliness in work areas and storage areas in his/her section, during the shift assigned. 在工作期间保持厨房工作区域和食物储存区的清洁卫生. Reads and understands standard recipe cards. 能够阅读和理解标准食谱. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors & other members of the local community. 同客户,供应商,政府官员,竞争者和其它社团成员(但不仅于此)保持良好沟通。 Attends to specific guests’ needs and requirements of guests in the outlets and banquet functions. 留意客人的特殊要求和需要。 Motivates the kitchen team assigned in his/her sections during the shift. 调动本部门员工工作积积性. Recommends disciplinary action and commendation to the Sous Chef for deserving employees. 向厨师长推荐遵守纪律和应得奖励的员工. Maintains discipline amongst the Kitchen team in his/her section in the shift assigned. 确保工作期间所辖员工遵守纪律, 服从指挥. Conducts on the job training for employees in his/her section. 指导和培训新员工. Consults on a daily basis with the Sous Chef for any specials, buffet setups, VIP's & any requirements. Coordinates functions & activities with other food and beverage departments as assigned. 每日就特色菜,自助餐设置,贵宾和任何其他特殊需求,向厨师长, 饼房厨师长或中餐主厨咨询. 和餐饮部其他部门合作. May be rotated in the different sections of the kitchen. 可能会被轮换安排到其他厨房部门.
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:员工餐厅厨师
  • 学历要求:不限
  • 工作经验:五年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Position Title:  Chef de Parties 职 位   厨师主管 Department:  Main Kitchen 部 门   主厨房 Report To:  Sous Chef 汇报给  主厨房厨师长 Principle Responsibilities & Position Purpose: 职责目标: Under the general guidance & supervision of the Sous Chef in the section he/she is assigned within the established policies & procedures of Hilton. 在部门厨师长的指导和管理下, 根据希尔顿酒店的既定政策和程序, 督促和监督本部门工作, 达成酒店的客人和员工满意, 实现利润. Supervises and assists in the preparation & production of all food & related items in his section, in the shift he/she is assigned, responsible for the consistent quality of food preparation and presentation within reasonable costs, resulting to a profitable food and beverage operation. 帮助主管控制厨房运作将本部门所有食物的预备,出品,摆设和有关相目,建立品质标准和烹饪方法.同时兼顾成本和收益 Essential Responsibilities: 基本职责: Responsible for supervising the activities of the Demi Chef and Commis Chef in the performance of their jobs, during the shift. 在工作期间负责管理领班厨师和厨师的工作. Responsible for following consistently the quality standard of food preparation and presentation established for the outlets and banquet. 负责其部门的食品质量,自助餐摆设和宴会部的食品预备和摆设. Responsible for proper utilization of energy, fuel, water, gas and other supplies in relation to operation. 负责控制能量消耗,特别是燃料,水,燃气和其他与厨房操作相关的供应品. Responsible for following cleaning schedule to maintain sanitation and hygiene in his/her section. 负责厨房的设备和卫生清洁达到高水准. Responsible for ensuring sufficient manpower to suit volume of business during the shift. 负责保证上班时有充足的人力. Responsible for ensuring availability of fresh food supplies and other operating supplies to operate his/her section in the kitchen, during a shift. 确保在轮班时, 厨房在运作过程中有足够的新鲜食品和供应品. Responsible for proper handling, maintenance and working condition of all equipment in his/her section. 负责本部门所有厨房设备的正确操作, 维护且有良好的工作状况.. Performs other related duties & special assignments as required by immediate superior. 执行相关的职责和上级下达的工作和任务. Attends all scheduled meetings, briefings and training sessions required of the position. 参加每日简单会议和有关工作培训. To be aware of functions, new promotions or any other relevant information and inform the kitchen team as required 了解工作职责,新的促销及相关信息,并及时传达员工 Ensures that all team are at work on time according to the roster. 根据排班表确保所有员工准时上班. Maintains personal grooming and hygiene of his/her team during a shift. 确保员工仪容仪表整洁及个人清洁卫生. Check that all team have completed their time sheets/cards 检查所有员工是否按时完成其工作任务. Accomplishes requisition for food and operating supplies for his/her section. 完成食品订单和运营耗材的申请单 Accomplishes transfer forms, spoilage report, etc. 完成转单报表和损坏报告. Prepares daily inventory for food supplies for his/her section. 准备好本部门每天的食物供货单 Stores all perishable food supplies and grocery supplies in appropriate condition. 每日检查易腐坏食物并确保正确的储存. Checks quality standard of each plate & buffet platter before dispatching from the kitchen. 检查所有从厨房上给客人的食物包括自助餐, 并确保达到质量标准. Prepares and presentation food items in his section according the standard.. 根据本部门所有食品项目的质量标准, 准备和摆放食物. Controls spoilage and food waste, keeping it to a minimum level. 控制食物的浪费和保持损坏最低化. Inspects all fridges, storage areas and work areas in his section at the start of the shift, during the shift and at the end of shift, to ensure all items are in good condition. 工作期间应不断的检查本部门所有冰柜,储藏区和工作区域,确保有序的工作环境和所有食物的正确储存. Prepares mice-en-place according to production forecast at the exact time and ensures availability throughout the shift. 根据实际情况及时完成准备工作及准备足够的数量. Informs Sous Chef at the start of the shift for any Out of Stock items. 在开始上班时, 如发现有库存食品短缺应及时通知厨师长. Knowledgeable of all menus and recipes in his section including the ingredients, method of cooking or preparation, and the presentation of the dishes. 具备本部门所用菜单和原材料知识, 能根据标准准备, 烹饪和摆放本部门的菜肴 Knowledgeable on the basic principles of cooking for both International and local cuisine. 具备国际的和当地的食品烹饪的基本知识. Maintains cleanliness in work areas and storage areas in his/her section, during the shift assigned. 在工作期间保持厨房工作区域和食物储存区的清洁卫生. Reads and understands standard recipe cards. 能够阅读和理解标准食谱. Interacts with individuals outside the hotel including, but not limited to, clients, suppliers, government officials, competitors & other members of the local community. 同客户,供应商,政府官员,竞争者和其它社团成员(但不仅于此)保持良好沟通。 Attends to specific guests’ needs and requirements of guests in the outlets and banquet functions. 留意客人的特殊要求和需要。 Motivates the kitchen team assigned in his/her sections during the shift. 调动本部门员工工作积积性. Recommends disciplinary action and commendation to the Sous Chef for deserving employees. 向厨师长推荐遵守纪律和应得奖励的员工. Maintains discipline amongst the Kitchen team in his/her section in the shift assigned. 确保工作期间所辖员工遵守纪律, 服从指挥. Conducts on the job training for employees in his/her section. 指导和培训新员工. Consults on a daily basis with the Sous Chef for any specials, buffet setups, VIP's & any requirements. Coordinates functions & activities with other food and beverage departments as assigned. 每日就特色菜,自助餐设置,贵宾和任何其他特殊需求,向厨师长, 饼房厨师长或中餐主厨咨询. 和餐饮部其他部门合作. May be rotated in the different sections of the kitchen. 可能会被轮换安排到其他厨房部门.    
  • 学历要求:中专
  • 工作经验:三年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:Job Description 岗位描述 You will be responsible to provide an excellent and consistent level of service to your customers. The Demi CDP -Arte Cafe & Lounge Kitchen is responsible to assist with commis prepare a consistent, high quality food product and ensure courteous, professional,efficient and flexible service that supports the outlet’s operating concept and Jumeirah Himalayas Hotel Shanghai's standards. 工作中你将负责提供始终如一高标准的、卓越的客户服务。厨师领班 - 郁·全日餐厅厨房 需要与团队一起为客人负责提供一致的,高质量的产品并需要保障食品质量化和专业化。 Qualification 资质要求 - Minimum 3 years of kitchen working experience in a hotel or restaurant with good standards. 拥有至少3年在星级酒店或高级餐厅的厨房工作经验。 - Basic Culinary skills / good hygiene knowledge. 拥有基本烹饪技巧以及良好的卫生知识。        
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:1、夜班专职厨师,以西餐为主 2、有酒店工作经验为佳
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:
  • 学历要求:中技
  • 工作经验:一年以上
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:1、协助员工餐厅厨师长和厨师主管定制菜单,定期做菜单更新 2、根据酒店员工膳食会的提议不断提高员工餐的质量 3、严格遵守酒店食品安全的相关规定烹饪员工餐 4、在主管不在是独立当值,独立制作员工餐 岗位要求: 1、有100-200人的员工餐的烹饪经验 2、能够接受部门的工作时间安排 3、遵守酒店的各项制度,保障员工餐的安全卫生
  • 学历要求:中专
  • 工作经验:五年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:岗位职责 1.协助经理做好厨房的组织领导与业务管理工作 2.负责指挥烹调工作,制定菜单,对菜点质量现场把关知道 3.负责厨房卫生工作 4.控制食品成本、合理使用各种原料,减少浪费 岗位要求 1.中技以上文化程度 2.熟悉日韩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.了解食品卫生法,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  
  • 学历要求:中专
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:岗位职责 1.准备所有的烤制配料并烤制各种面包、面包卷、早餐甜点和其他简单的烤制食品。 2.在烤制盒内涂以牛油或垫上铝箔,在盒中使馅饼、生面成形。 3.将需要烤制的糕点、馅饼和各种食品放入烤箱,并将烤好的成品取出。 4.准备各种果冻和较少的生面。 5.做好并保持工作区域和设备的清洁工作。 6.确保有足量的面包供应。 7.确保餐厅有足量汉堡包、热狗包供应。 岗位要求 1. 中专以上学历  
  • 学历要求:高中
  • 工作经验:一年以上
  • 外语要求:普通话
  • 年龄要求:不限
  • 点击申请该职位
职位简介:1、具有一年以上厨房工作经验 2、身体健康,具有责任心 3、具有良好沟通技巧与领悟技巧
  • 学历要求:其他
  • 工作经验:二年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:工作职责: 负责酒店日餐厅的厨房工作。 职位要求: 具有酒店相关工作经验2年以上,良好的日餐烹调知识及技巧。   酒店怡咖啡餐厅日餐档的职位也可申请。              
  • 学历要求:其他
  • 工作经验:一年以上
  • 外语要求:英语
  • 年龄要求:不限
  • 点击申请该职位
职位简介:岗位职责 1.在西厨厨师长的领导下,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.中专以上文化程度,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。 3.1年以上同星级同岗位工作经验或无工作经验 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。 5.一定的文字语言表达能力。 6.工作有责任心,做事认真负责。          
  • 学历要求:中专
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介: -三年以上星级酒店西厨房工作经验 -More than 3 years experience work in the star hotel.        
  • 学历要求:不限
  • 工作经验:不限
  • 外语要求:不限
  • 年龄要求:不限
  • 点击申请该职位
职位简介:-2年以上星级酒店西厨房工作经验 More than 2 years experience in western kitchen.      
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