招聘中高水平炒锅,需要出差,甚至出国,如果出国公司可代办护照
一旦录取 待遇从优
擅长鲁菜、海鲜等
Perform any other duties as assigned by supervisor.
根据上级的要求,完成其它工作。
Operate all utensils and machinery in his assigned section
.
能够操作本部门所有的机器及设备。
Train subordinates continuously in order to upgrade quality and production in a professional way
.
不断地培训员工,便提高出品的质量。
Responsible for the wastage and try to minimize the spoilage
.
尽量减少浪费
。
Delegates work to his subordinates in order to run uninterrupted
.
带领本部门员工工作,作好充足的准备,以便顺利完成工作。
Checks preparation and work done to ensure quality
.
检查准备工作,确保高质量。
Establishes and maintains good relationships in his section
.
建立并保持本部门良好的工作关系。
Follows hotel policies at all times
.
遵守饭店的规章制度
。
Keeps good relationships with all staff at all times
.
和所有员工保持良好的工作关系。
Commis will report directly to the Chef De partie. Commis is responsible for running the assigned kitchen station efficiently and effectively. He/she is to ensure, that the agreed quality, hygiene and other standards are kept or surpassed at all times.
厨师直接向厨师主管汇报. 厨师的工作职责是高效运营指定厨房档口,他/她必须时刻确保本档口产品质量,卫生状况及其他工作标准达到或超过酒店标准规定。
工作职责/职位描述:
1. 及时汇报并跟进设备用具的维护状况,及时报损及跟进维护和维修。
2. 与其他厨师主管和部门主管及时沟通与联系以保持档口间工作协调一致。
3. 及时参加与本职位相关的培训。
4. 必须直接参与菜品的备料,加工和装盘
5. 协助副厨师长或厨师长在其各自责档口内完成所有食物准备工作及食物出品质量控制。
6. 协助厨师长落实执行菜单。
7. 根据上级要求及工作需要调整工作职责范围。
8. 虚心接受改进建议.
岗位要求:
1. 要求做过两年以上炒锅
2. 熟练煎焖炒技术
3. 拥有经认可的烹饪学院及大专文凭以上。
4. 至少两年以上五星级酒店或高级餐厅相关工作经验。
5. 良好的烹饪知识及深厚的基础。
6. 注重工作成效;拥有良好的人际关系处理技巧。
7. 具备主动进取的团队精神。
8. 有较强的有效沟通能力。
有效的协调组织厨房内部的工作,最大的提高工作效率。
Organises and sets up the assigned section of the Food and Beverage Kitchen as efficiently as possible to increase speed and maximise productivity.
确保所有的菜肴符合菜谱的标准。
Ensures that all dishes from that section are prepared consistently and according to standard recipes.
协助厨师长和副厨师长充分落实酒店的标准。
Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.
监督食品准备和烹制的过程防止浪费。
Monitors food and operating costs and controls these by reducing waste.
给员工做适当的培训,提高工作效率。
Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.
客务繁忙时,要到工作间帮忙。
Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.
保证厨房的卫生符合卫生部门和酒店的标准。
Ensures the sanitation standards for kitchen are being met.
了解自己的员工,在客务繁忙时可以高效的安排工作。
Be familiar with all sections of the kitchen to facilitate the flexible use of employees.
维护厨房内的各种仪器。
Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage.
保证厨房内所有员工的出勤,制服,仪表和个人卫生也需要符合标准。
Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
监督厨房的工作,确保工作符合员工手册的标准。
Supervises the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Departmental Operations Manual.
保证所有的员工遵守酒店有关于火灾,危险物品的使用和安全方面的规定。
Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
严格执行额外的合理的任务和职责。
Carries out any other reasonable duties and responsibilities as assigned.