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  • Chef de Cuisine

    2.5万-5万
    广州 | 10年以上 | 大专

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 年底双薪
    • 员工生日礼物
    • 海外交流
    西式餐饮 | 1-49 人
    发布于 11:24
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    Responsibilities:1. Passionate about cuisine, one with a broad understanding of ingredients and recipes2. Ability to create and implement menu3. Maintain food consistency as laid out by the company.4. Will be expected to meet budgetary requirements in operating equipment and general cost5. Oversee all ordering and quality of goods arriving6. Control manpower distribution throughout the kitchen, by overseeing the scheduling of all sections and makes adjustments anticipating unscheduled businessRequirements:1.  3 to 5-year experience in Fine Dining or Michelin starred French Restaurant at Sous Chef position or above2.  Knowledge and experience in all roles of the kitchen3. Excellent communication skills4. Team leadership skills5. A good team player and able to perform well under pressure
  • 广州 | 3年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 16:08
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    岗位职责1、直接向餐饮总监汇报,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的西式厨房正常工作。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及数量。5、建立及监督维护各种控制体系(卫生、成本等)正常运作。6、积极开创新菜,制订餐厅的菜单、自助单及特殊菜单。岗位要求1、有国际品牌五星级酒店相关职位的丰富技术及行政经验,熟悉不同国家地域的西式烹调风格,有西班牙菜出品经验。2、不少于5年以上同岗位工作经验。3、有国际品牌度假酒店同岗位工作经历优先。4、精于成本核算,食物原料及食品营养知识。5、身体健康,精力充沛。
  • 潮州 | 经验不限 | 学历不限 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    国际高端酒店/5星级 | 100-499人
    发布于 14:56
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    主管西厨房的运营工作,包括食物准备、食品质量、设备维护以及库存管理等,确保遵守酒店质量标准,达成营收目标,控制食物及其他消耗品的成本。 在皇冠假日®酒店,我们希望感觉自己可以做到最好,能够达成他们的目标并因他们的成就而受到认可赞赏。为了帮助他们,我们需要您先行一步,用心服务并: ·          建立信任–成为您所在领域的专家;言行得体,随机应变,应宾客的需求提供量身定做式的服务。 ·          鼓舞成就–尊重和了解宾客的需求和他们追求的目标,认可赞赏他们,确保宾客得到尊重和重视,并体验到他们的非凡地位。提供周详方案,令宾客轻松无忧。 ·          梦想成真–观察预见宾客的要求和潜在需求,主动负责地达成宾客所需。善用资源,团队协作,尽力协助宾客获得成功。Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. At Crowne Plaza®, we want our guests to feel able to do their best, achieve their goals and be recognised for their success. To help them we need you to stay One Step Ahead and: •         Create confidence – by being an expert at what you do; by acting and looking the part and adaptingyour style to match your guests’ pace in all you do.•         Encourage success – by supporting and respecting your guests and their goals; by recognisingthem and making them feel valued and important; and offering thoughtful choices to help them feel restored and balanced.•         Make it happen – by being perceptive to your guests’ needs; by taking ownership for getting thingsdone and working seamlessly with others to help guests be successful. 
  • 北京 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    • 员工免费住房
    • 年底医疗报销
    国际高端酒店/5星级 | 500-999人
    发布于 10:09
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    1.As an Italian Restaurant Chef, you are responsible for contributing to menu creation and taking a leadership role in the kitchen to deliver an excellent Guest and Member experience. 2.An Italian Restaurant Chef would also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:Take leadership role in to assigned outletContribute to menu creationEnsure consistency in quality of dishes at all timesEnsure compliance with food hygiene, Health and Safety, and stock proceduresRequisition food needed for preparation of all mealsEnsure resources meet business needs through the effective management of working rotasSupport brand standards through the training and assessment of your team3.You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. 4.Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.  Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.
  • 西厨大厨

    1万-2.5万
    嘉兴 | 5年以上 | 学历不限 | 提供食宿

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    国内高端酒店/5星级 | 500-999人
    发布于 08:47
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    1、积极配合行政总厨开展各项工作。    2、负责各部门的产品质量监控和日常管理工作。    3、协助并督导西厨房研发新产品及定期更换新菜牌。    4、建立顾客投诉档案,提出及跟进整改措施。    5、对厨房成本和费用开销负有监督、管理职责。    6、建立厨房员工培训机制并负责实施各项培训工作的落实。    7、创建一个和谐有序的工作环境,保持与各部及下属良好的沟通。 8、努力完成管理层下达的各项工作任务。    9、确保厨房环境卫生和所售产品乎合食品卫生标准及部门要求。   10、及时发现及纠正本部门日常工作中出现的各类问题,并根据客情及要求作出相关产品的调整。    11、策划、统筹、指挥、组织实施各类型宴会、酒会、VIP接待及散点的西式出品工作。12、制定本部门各项工作计划、培训计划及各项规章制度,督导下属按时完成各项工作任务。13、做好与各部门沟通和衔接工作,并随时根据营业需要和上级要求及时调整有关规程。14、定期对厨房及楼面员工的各类业务知识培训,利用有效的培训,提高员工的工作技能、相关知识及综合素质。每年组织员工技能比武,提升厨师工作技能水平。  15、制定西餐厨房年度工作目的和工作计划,按月度做出预算及计划报批通过。16、全面负责所管辖范围内工具,设备、设施的正常使用,清洁和维护保养。
  • 西厨厨师长

    1万-2.5万
    嘉兴 | 3年以上 | 高中 | 提供食宿

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    • 五险一金
    • 技能培训
    • 岗位晋升
    • 管理规范
    • 领导好
    • 帅哥多
    • 美女多
    • 年度旅游
    • 员工生日礼物
    • 出国旅游
    国内高端酒店/5星级 | 2000人以上
    发布于 10-20
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     1、负责西厨房管理工作,并向所有厨房工作人员工作指导、排班、考勤、对厨房管理层和员工候选人进行初试,为厨房工作人员进行工作考核。2、负责西厨用料、调料申领单的签审,定期检查库存食品,采取有效措施,准确控制成本。3、能不断向餐饮部指出新的餐饮主向的工作计划。4、保证所有的厨房正常工作。5、检查厨师的仪容仪表及个人卫生。6、确保所有采购食品的质量。7、建立各种控制体系(卫生、成本等)正常运作。8、极积开创新菜,制订餐厅的菜单、自助单及特殊菜单。任职要求:1、高中以上学历,最好是专业烹饪院校毕业。2、有创新和研发新菜品的能力。3、有丰富的技术经验,熟悉西式烹调。4、至少有3年以上星级酒店厨房管理工作经验,国际联号酒店优先。福利待遇:       一经录用,待遇从优,享受:探亲补贴、工龄补贴、国定加班工资、高温补贴、带薪年假、每年旅游基金、节日慰问等各种福利,还可享受年终奖。       入职即缴纳社会保险(养老、医疗、失业、工伤和生育),工作满一年缴纳住房公积金。       酒店类岗位提供免费工作餐,外地员工可提供酒店式(2-4人间)公寓,独立浴室、卫生间、阳台,公共客厅,免费WIFI。
  • 北京 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 带薪年假
    • 岗位晋升
    • 包吃包住
    • 完善培训体系
    • 年终奖金
    • 倒班津贴
    • 年度福利体检
    • 二次医疗报销
    国际高端酒店/5星级 | 500-999人
    发布于 16:40
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    We are searching for an inspiring Culinary Leader for our western restaurant -- Daccapo. The successful candidate will be engaged and motivated to support the growth of this important destination. You should be a Chinese National with an excellent background of Western and Italian food cooking style.  If you have the passion, creative skills and a real desire to elevate the restaurant with your culinary and social engagement skills, we are interested in hearing from you.
  • 广州 | 经验不限 | 学历不限 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国内高端酒店/5星级 | 100-499人
    发布于 16:08
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    岗位职责1、直接向行政副总厨-西餐汇报,并能不断向餐饮部指出新的餐饮主向的工作计划。2、保证所有的西班牙厨房正常工作。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及数量。5、建立及监督维护各种控制体系(卫生、成本等)正常运作。6、积极开创新菜,制订餐厅的菜单及招牌菜。岗位要求1、有西班牙菜品的丰富技术及工作经验。2、不少于5年以上同岗位工作经验。3、有国际品牌度假酒店或知名餐厅同岗位工作经历优先。4、精于成本核算,食物原料及食品营养知识。5、身体健康,精力充沛。
  • 北京 | 3年以上 | 中专 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 午餐补贴
    • 帅哥多
    • 美女多
    • 包吃包住
    • 人性化管理
    国内高端酒店/5星级 | 500-999人
    发布于 08:14
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    岗位要求1、中专及以上学历,岗位工作经验3年以上。2、接受过专业技术训练,丰富的技术及行政经验。3、懂得成本核算,食物原料及食品营养知识。4、具有良好的道德观,热爱酒店工作,工作态度积极,具有较强的工作责任心、抗压能力。
  • 行政总厨

    1.5万-2万
    常德 | 经验不限 | 学历不限 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 10:15
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    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,与餐饮部经理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。7.负责面试,聘用人员,使员工熟悉饭店,进行表扬、培训、劝告、停职的工作。岗位要求1.大专以上学历,同岗位工作经验10年以上。2.接受过专业技术训练,达到X级厨师技术水平。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.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。
  • 苏州 | 10年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 人性化管理
    • 工作餐
    • 年底花红
    • 行业领先者
    • 白领公寓
    国内高端酒店/5星级 | 500-999人
    发布于 16:43
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    Job Position Summary·         Assist the Executive Chef in the operation and administration, and has overall responsibility in the absence of the Executive Chef in planning, organizing, and managing all activities within the Food preparation areas of designated property.·         Efficient and diplomatic in all situations involving any aspect of Food and Beverage where the reputation of the hotel is represented·         Budgeting and Cost Control·         Assist in the preparation of the department budget.·         Ensure that the Outlets Operational budget is in line and costs are strictly controlled maximising profitability.·         Assist each Outlet Chef to run their Kitchens at an acceptable food cost.Key Responsibilities•           Help ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondence are completed in liaison with the Executive Chef accurately and punctually.•           Ensure the proper requisitioning and controlling of supplies.•           Attend meetings and briefings in the absence of the Executive Chef as directed by the Executive Chef and hotel management to attend Executive Committee meetings.•          Help formulate and continually upgrade the Departmental Operations Manual, detailing standards of Performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with hotel policy.•           Interact with management of other departments within areas of responsibility and to develop solid working relationships with them.•           Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.•           Liaise with Materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.•           Liaise with the Stewarding department in order to ensure an adequate supply of equipment and to establish standards of hygiene and cleanliness for all Kitchen areas.•           Liaise with Banqueting and Outlet Managers (or designates) to ensure a constantly good standard of food quality, efficient profitability and creative presentation.•           Liaise with Engineering in order to ensure prompt and efficient repair and maintenance.•           Meet and interact with representatives of the local community and potential guests as required.•           Monitor food standards in each Outlet and Banquets.•           Make recommendations to Management for modernisation of equipment, production methods, presentation and improved guest satisfaction.•           Communicate regularly with Executive Chef and Restaurant Chef de Cuisines (or designates) to keep them informed of policies and procedures, special further improvement plans and guest comments.•           Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.•           Provide management with creative ideas to project and enhance the Image of Shangha Resort.•           Maximise employee productivity to minimise payroll costs.•           Liaise with Restaurant Chef’ de Cuisines (or designates) in order to ensure correct scheduling of employees.•           Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.•           Assist the Restaurant Chef’ de Cuisines (or designates) to fulfil their responsibilities.•           Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.•           Plan and organise all training activities within the department.•           Conduct Employee Performance Appraisals in order to review employees' general performance, discuss existing performance and areas for improvement.•           Supervise department's Orientation Programmes for new employees in order to ensure understanding of the policies and procedures of the hotel.•           Ensure that both he and his employees participate in any scheduled training or development programmes that may improve personal or departmental standards.•           Ensure that his employees provide a friendly, courteous and efficient service at all times•           Identify market needs and trends in terms of food for both hotel guests and the local market.•           Monitor and analyse the menus and product of competitive restaurants and other hotels' including Events Banqueting Departments.•           Plan and implement effective food promotions.•           Respond to any changes in the Food and Beverage function as dictated by the industry, company or hotel.•           In the absence of the Executive Chef or at any further instructions, the  following duties are also carried out and properly performed:•           Communicate to the colleagues the importance of meeting customer as well as regulatory & statutory needs.•           Ensure measurable quality objectives are established and actively participate in the review of these objectives•           Ensure the availability of resources•           Ensure customer requirements are determined and met•           Actively promote an awareness of customer requirements throughout the organization•           Ensure that responsibilities and authorities are defined and communicated within the organization•           Ensure appropriate communication processes are established•           Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs•           Ensure that colleagues are aware of the relevance and importance of their activities and how they contribute to the department objectives. •          Maintain appropriate records of education, training, skills and experience.•           Provide constant coaching, counseling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization•           Ensure manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization•           The above description is not to be regarded as thorough, neither a complete or comprehensive duties, as other tasks and responsibilities of a generally similar nature may be added on a temporary nor permanent basis whenever appropriate.Requirements•               Strong communication skills, verbal, listen and writing•               Innovative, pro-active and reliable•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Ability to work well under pressure and in a multi-cultural environment•               Cost awareness•               intermediate Food and Hygiene training certification•               Managerial & Computer Skills•               High Communication Skills and fluent in English.  Additional Language is a plus•               Knowledge of Product Specification•               Creative in terms of quality/presentation  of food•               Leadership and Team builder•               Versatile & Resourceful•               Culinary diploma or equivalent •              English plus one other language 
  • 深圳 | 经验不限 | 学历不限

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 奢华品牌
    • 首善之地
    • 量身定制
    • 一丝不苟
    国际高端酒店/5星级 | 100-499人
    发布于 10-20
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    Accountable for the quality, consistency and production of the Elba Kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's specialty restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. 
  • 餐厅厨师长

    1万-1.8万
    重庆 | 8年以上 | 高中 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 人性化管理
    • 免费工作餐
    • 店龄津贴
    • 年度免费体检
    • 员工消费折扣
    • 系统培训
    • 跨省调转机会
    国际高端酒店/5星级 | 100-499人
    发布于 09:05
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    Kempinski Hotel Chongqing will introduce a new lifestyle destination with great home-brewed beer, a bespoke beverage program and a unique selection of seasonal international and local Chongqing cuisine. Served in our casual Brew House.重庆凯宾斯基酒店将全新打造一个特色餐厅——啤酒屋。该餐厅将提供高品质的鲜酿啤酒、令人大快朵颐的国际佳肴及本地特色美食,是每位食客不容错过的打卡理由。For this project we are looking to hire the leading personalities in the market to craft truly memorable experiences for our guests. If you believe you have the personality and experience for being part of this exacting journey, please share your resume!我们期待能为我们的客人带来难忘体验的餐厅管理者,如您有足够的个人特点及丰富的经营经验来参与这段富有挑战的旅程,请分享你的简历!岗位职责:Job Responsibility:1. Assist with organizing special events and special food promotions.协助组织特殊活动和特殊食品促销活动。2. Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical.参与所有特别活动及活动的概念构思及菜单的草拟工作,并鼓励所有员工提出意见,并在可行的情况下加以运用。3. Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardized menu guidelines.根据酒店的餐饮标准和标准菜单指导,参与并监督厨房准备和展示所有的食物。4. Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.保持全面的产品知识,包括原料,设备,供应商,市场,和当前的趋势,并提出相应的厨房操作调整建议。5. Maintain a hygienic kitchen and personal hygiene.保持厨房卫生和个人卫生。6.  Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs.与上级及人力资源总监合作,确保部门员工的工作表现富有成效,并协助规划未来的人手需求。7. Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.协助维护以客人为中心的、全面的部门标准和程序,并监督其执行。8. Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.确保对厨房员工进行培训需求分析,并设计和实施培训计划以满足需求。9. Provide input for probation and formal performance appraisal discussions in line with company guidelines.根据公司的指导方针,为试用期和正式的绩效评估讨论提供意见。10. Coach, counsel and discipline staff, providing constructive feedback to enhance performance.指导、建议和纪律员工,提供建设性的反馈以提高绩效。11.  Approve leave after considering hotel occupancy.根据酒店入住率安排员工休假。12.  Work with superior in the preparation and management of the department’s budget.与上级一起编制和管理部门预算。13.  Control and monitor departmental costs on an ongoing basis to ensure performance against budget.持续控制和监控部门的成本,确保在预算范围内完成工作。14.  Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.了解这个职位的职责,遵守职业、健康和安全法规、政策和程序。15.  Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.熟悉物业安全、急救、消防及应急程序,安全、理智地操作设备。16.  Initiate action to correct a hazardous situation and notify supervisors of potential dangers.采取行动纠正危险情况,并通知主管潜在的危险。17.  Log security incidents and accidents in accordance with hotel requirements.根据酒店要求记录安全事件和事故。任职要求:Job Requirements: 1.  Have a strong background in highly recognized and busy free-standing restaurants with a proven track record of high-level skills in Western food production and menu engineering.在知名西餐厅或网红餐厅有丰富的工作经验,在西餐制作和菜单设计方面有高水平的技巧和独到的见解   2.  With a lively and outgoing personality he/she needs to be able to lead the team to develop new dishes with a strong focus on quality and contemporary presentation.性格活泼外向,能够领导团队开发新的菜品,并注重质量和时尚的展现方式3.  Proper control and monitoring of departmental costs is also expected.适当地控制和监测部门的费用4.  Strong ability to engage and connect with guests and colleagues and direct training and development of the team.有较强的与客人和同事沟通的能力,并指导团队的培训和发展5.   Applications from ladies and gentlemen are welcome, generous salary and compensation package negotiable based on experience.性别不限,薪资丰厚,可面议
  • 西餐厨师长

    1.5万-2万
    北京-朝阳区 | 5年以上 | 学历不限

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 领导好
    • 帅哥多
    • 美女多
    • 人性化管理
    • 国际化
    西式餐饮 | 100-499人
    发布于 14:18
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    工作目的:1. 负责整个厨房的组织、指挥、运转管理工作,确保后厨运营顺利2. 确保团队为顾客提供高品质、高标准、高效率餐品服务3. 给团队创造高效、稳定、快乐的工作环境4. 后厨食品安全、卫生及质量的管控5. 食品成本管控,为公司创造最佳的经济效益工作职责:- 确保自己及团队做任何事情都要遵循公司文化- 支持新店后厨顺利开业- 新店后厨团队的组建- 组织和指挥厨房工作,监督食品制作标准,取保食物的外观和质量- 对后厨团队进行定期培训- 确保后厨团队有组织计划的做餐,以提高效率,保证上餐速度达到公司标准- 后厨产品的订购准确,保证无断货- 了解所有供货商情况,与供货商保持良好沟通- 确保后厨所有的产品验收符合标准- 根据经营状况,定期与产品经理沟通,改进生产标准,准确控制成本- 根据餐厅营业状况,编制工作时间表,检查员工的考勤考核工作,负责对员工的工作表现进行评估- 负责后厨团队的员工培训及员工发展规划管理- 确保团队安全正确的使用厨房设备用具等,并做更换添置计划- 监督厨房保持整齐清洁,确保厨房食品、生产及个人卫生,确保食品安全- 不断开发菜肴和工艺,不断追求餐品精益求精- 与公司各部门准确沟通,确保店面厨房运营顺利职位要求:- 大专及以上学历- 年龄要求40岁以下- 诚实守信,责任心强- 热爱本职工作,具有同岗位工作经验3年以上- 熟悉西餐产品生产流程,掌握较全面的西餐制作技术-       有扒条牛排制作经验- 具有连锁店经营管理经验优先- 有新店开业经验及英文能力者优先待遇情况:- 薪资面议- 五险一金- 绩效奖金- 带薪年假
  • 上海 | 8年以上 | 本科 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 年度旅游
    • 人性化管理
    国际高端酒店/5星级 | 500-999人
    发布于 09:01
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    Scope of PositionThe Chef de Cuisine is responsible to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen.Maintain clear communications with the 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 food production and presentation in his outlet and the hotel, 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 all kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office, and keep appropriate documentationEnsure that department trainers plan and implement continuous effective training for culinary employees.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 mannerRequirementsGlobally-recognized culinary qualification.Degree holder in Hotel and Catering Management an advantage8 years of 4 or 5 star hotel experience3 years of supervisory experienceAble to physical workPassion for cookingCulinary strength in his areaAbility to train, develop and lead his team of chefs of varied skill levels while consistently improving guest and employee satisfaction and maximising revenuesHACCP/Food safety knowledgeAbility to take new challenges, perform related duties and special projects as assignedFluently English skillsExperience in Europe and or different Asian countriesAble to work flexible schedulesPositive creativeSelf-motivated and team playerAbility in fast pace environmentInitiativeDiligentNeat and tidyVery professionalAble to work under pressureCreativeFlexibleHard workingGood team leaderGood motivator of staff职责范围厨师长负责管理和带领指定的厨师团队为客人提供一个良好的用餐体验, 全面管理所在厨房的各方面事务。保持与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食物并良好的摆放在所在餐厅和酒店。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。保证部门培训计划,有效的、连续的实施培训计划给厨房员工。保证食品的卫生、许可及安全标准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。职位要求全球认可的厨师资格证书持有高中、旅游或烹饪学校证书以上在相关领域有很强的竞争力具有3年以上管理经验8年以上4、5星级酒店或餐厅厨房工作经验热爱烹饪能胜任本职工作能够培训、发展和领导一个拥有不同技巧层次的厨师团队, 坚持提高顾客及员工满意度, 创造最大的经济效益具备HACCP、食品安全知识能够迎接新的挑战, 承担相关职责及分配的特殊项目英语流利具备欧洲和/或不同亚洲国家的工作经验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
  • 上海 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 带薪年假
    • 岗位晋升
    • 年度旅游
    • 员工生日礼物
    国际高端酒店/5星级 | 500-999人
    发布于 09:35
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    岗位职责1、保证厨房的正常工作。2、确保所有采购食品的质量。3、建立各种控制体系(卫生、成本等)正常运作、4、积极开创新菜。岗位要求1、中专以上学历,同岗位工作经验3年以上。2、接受过专业技术训练。3、有丰富的技术及行政经验,至少熟悉西式烹调,其中在同星级饭店工作不得少于5年以上。4、懂得成本核算,食物原料及食品营养知识
  • 杭州 | 经验不限 | 中专 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 帅哥多
    • 美女多
    • 销售提成
    • 员工活动
    • 人性关怀
    国际高端酒店/5星级 | 100-499人
    发布于 10-20
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    岗位职责1. 管理所有西厨房人员的调配,采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。2. 帮助下属提高他们的技能并为他们的职业发展提供支持。3. 同各部门经理及总厨协商制作菜单。4. 对于菜品的出品和装饰,具有创意以不断的创新。5. 对西厨房食品卫生、安全及食品质量负责。6. 监督管理西厨房的不同分部门的烹饪符合酒店标准。7. 同工程总监沟通有关所有厨房日常的设备维修。8. 主持部门会议。9. 参加餐饮部会议并报告厨房的运作。10. 负责部门员工培训工作。11. 监测食品成本并作出适当调整。岗位要求1. 具有国际品牌酒店西厨厨师长工作经验;2. 有江浙沪工作经验者优先考虑;3. 具有良好的团队领导力及管理技巧;4. 具有良好的沟通能力及英语基础;5. 具备一定电脑操作技能。
  • 北京-朝阳区 | 3年以上 | 学历不限 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 员工生日礼物
    • 人性化管理
    • 节假日福利
    • 员工活动
    • 提供食宿
    • 洲际员工价
    • 各类技能培训
    国际高端酒店/5星级 | 100-499人
    发布于 10:37
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    ·         Participate in the planning and costing of menus·         参与菜单的计划和成本核算工作。·         Develop and write standard recipes·         制订并编写标准菜谱。·         Develop new dishes and products·         开发新菜和新产品。·         Ensure that outstanding culinary technical skills are maintained·         确保优秀的餐饮技巧得以保持。·         Assist with organizing special events and special food promotions·         协助组织特别活动和特别食品促销活动。·         Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly·         保持对产品的综合性知识的了解,包括配料、设备、供应商、市场和当前趋势,并相应的建议厨房运作部进行适当调整。·         Maintain a hygienic kitchen·         保持厨房的卫生。·         Clean the kitchen and equipment·         清洁厨房和设备。·         Maintain personal hygiene·         保持个人卫生。·         Supervise and Training of assigned employees·         管理和培训属下员工。·         Works with Executive Chef in manpower planning and management needs·         和行政总厨一起进行人力规划和管理需求。·         Works with Executive Chef in the preparation and management of the Department’s budget·         和行政总厨一起编制和管理部门预算。 PEOPLE 员工团队:·         Demonstrate co-operation and trust with colleagues, supervisors, teams and across departments同事、主管、团队及部门间互相合作及信任·         Communicate well to ensure effective shift hand-overs良好的沟通以保证有效的换班·         Actively participate in organized meetings积极参加组织的各种会议·         Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two way communication·         部门及酒店员工间应以专业和积极的方式交往以培养良好的关系,促进团队精神的发展和确保有效的互动交流·         Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include:与主管和人力资源部经理合作确保部门员工有良好的工作表现,职责如下:o    Assists in planning for future staffing needs协助计划未来所需要的员工o    Assists in recruiting in line with company guidelines协助根据公司要求的招聘工作o    Prepares detailed induction program for new staff为新员工准备详细的入职介绍计划o    Assists in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation协助上级根据部门的要求和程序提供全面、及时、以顾客为中心的服务并监督他们的完成情况o    Ensures training needs analysis of Kitchen staff is carried out and training programmes are designed and implemented to meet needs分析厨房员工的培训需求,并根据他们的需要设计和执行培训计划o    Provides input for probation and formal performance appraisal discussions in line with company guidelines根据公司的规章制度进行试用期及转正的鉴定o    Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance培训及训练员工,并提供有建设性的反馈信息以提高工作成绩o    Regularly communicates with staff and maintains good relations定期与员工沟通,保持良好的关系o    Approves leave after considering hotel occupancies·         根据酒店情况批准休假 GUEST EXPERIENCE 宾客体验:·         Build and maintain positive relationships with all internal customers and guests in order to anticipate their needs与客人建立保持良好的关系以便满足客人的需要·         Anticipate guest needs, handle guest enquires, and solve problems满足客人的需要,处理他们的需求并为他们解决问题·         Create a positive hotel image in every interaction with internal and external customers在与每一位酒店或非酒店客人的交往中都 应为酒店树立一个良好的形象·         Adhere to hotel brand standards遵循酒店的品牌标准·         Maintain a high level of product and service knowledge in order to explain and sellservices and facilities to guests非常了解产品与服务知识,以便向客人解释及出售酒店的服务和设施·         Assist guests and escort them to locations within the hotel at their request根据客人的要求协助并带领客人到酒店内所要到的场所·         Maintain knowledge of special programs and events in the hotel in order to recognize and respond to guests needs掌握酒店推销节目及活动以便为客人解释·         Maintain current Hotel information to be able to provide information to guests掌握并能为客人提供酒店最新的信息Experience –经历·         3 years experience as a chef including at least 1 year in supervisory capacity or an equivalent combination of education and experience.·         3年厨师工作经历,包括1年的管理经验,或与此相当的教育和相关工作经验结合的背景。
  • 南京 | 经验不限 | 学历不限

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    国际高端酒店/5星级 | 100-499人
    发布于 12:18
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    工作职责: 1.保证所有的厨房正常工作。 2.检查厨师的仪容仪表及个人卫生。 3.确保所有采购食品的质量。 4.建立各种控制体系(卫生、成本等)正常运作. 5.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.星级酒店主厨工作经验。 2.具有强烈的责任心,勇于开拓和创新,作风干练。 3.拥有较高的烹饪技术,了解和熟悉食品材料的产地、规格、质量、一般进货价。 4.对成本控制管理、食品营养学、厨房的设备知识拥有相当的基础。 5.大专以上学历或具备三级以上厨师证。
  • 西厨厨师长

    1万-1.5万
    北京-延庆区 | 8年以上 | 大专 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 领导好
    • 包吃包住
    • 员工生日礼物
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 08:39
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    岗位职责/职位描述 基本条件:1、国际型奢华品牌西厨房相似岗位工作经验2、熟知烹饪及卫生管理知识,具有高度的创新和学习新鲜事物的意      识和市场潮流趋势3、热爱工作,具备高涨的领导团队及个人发展的激情4、能适应倒班工作5、有米其林及福布斯星级酒店工作经验优先考虑
  • 北京-西城区 | 5年以上 | 大专 | 提供食宿

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    • 五险一金
    • 带薪年假
    • 岗位晋升
    • 包吃包住
    • 年底双薪
    • 年度旅游
    • 新加坡文化
    • 西单商圈
    • 地铁1/4号
    • 旗舰店
    国际高端酒店/5星级 | 100-499人
    发布于 12:23
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    制订后厨管理制度、工作计划,并组织实施。了解客户需求、销售情况,筹划出品计划并定期调整。负责成本核算及控制,督导出品质量。熟悉食品相关的法律法规。计划和准备执行高质量的食品和摆设在指定的餐厅。严格按照菜谱、标准和摆盘标准。正确操作所有的设备、器具和机器。采购和控制成本。参加每日质量会议,以保持厨房运营持续地提高,达到目标和保持顺畅地交流。行政总厨安排的其他工作。
  • 福州 | 经验不限 | 学历不限

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年度旅游
    • 人性化管理
    • 店龄津贴
    国际高端酒店/5星级 | 100-499人
    发布于 09:33
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    1.健全厨房组织,完善厨房设备的布局,保证菜肴的质量;2.保持食物质量和生产的标准水平。训练,调动和监督厨房员工。在需要时,控制好食物的成本和协调服务的运作;3.负责本部所有食品的准备、烹饪、装饰,并确保达到质量标准;4.了解宾客需求,与餐饮部经理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;5.检查所收货物的品质。
  • 佛山 | 经验不限 | 学历不限

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 领导好
    • 帅哥多
    • 美女多
    • 包吃包住
    • 员工生日礼物
    国际高端酒店/5星级 | 500-999人
    发布于 09:06
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    Responsibilities/主要工作职责 ·        Maintain at alltimes a professional and positive attitude towards his colleagues, andsupervisors alike, and behave in accordance to the established hotel rules andemployee handbook for him and staff under his supervision. To ensure smoothoperation of the department.时刻保持对于同事和主管等一个专业和积极的态度,依据饭店的规则和员工手册的要求行为举止,确保部门的良好运营。·        Coordinate,organize and participate in all production pertaining to the kitchen. Checksand follow-up on the mise-en-place of the ala carte menu and daily menus,seasonal specials. Maintains the standards of preset recipes, portion controland costing at all times.协调、组织和参与和厨房有关的所有产品的制作,检查并依照零点菜单和每日菜单,季节特供菜单。时刻保持预先设置菜单的标准,份量和成本。·        Keeps disciplineand proper work practices for himself and the staffs assigned to him at alltimes. Also checks on personal hygiene, clean uniforms, sanitation andcleanliness of the workstations, sanitation of the work tools. Be aware of thedangers of contaminated food and the needs to proper checking and turnover ofthe mise-en-place in the refrigerators. Reports to the Chef on any problems totake appropriate actions.时刻保持自己和所管辖的员工的纪律性和适当的操作。并且检查个人卫生、整洁的工服、操作台的整洁和卫生、清洁的器具。知道污染食品的危险和适当检查,彻底清理冰箱的需要。向行政总厨汇报所有的问题并采取适当的行动。·        Develop highquality and creative dishes to fit the restaurant in accordance to the marketdemands and keep close relation with high profile customers大力发展优质和创新菜以适应餐厅的市场需求,并保持关闭与高调客户关系·        Follow up on anychanges in new recipes or work methods pertaining to any new menus, dailyspecials, and promotional activities as per instructions given by the ExecutiveSous Chef.遵照行政副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。·        Works closely withthe Executive Sous Chef and restaurant team to determinate the quantity of fooditems and mise-en-place to be produced, bought or prepared for that day. With aview to exercise the maximum control on wastage and achieve optimum profitability.密切与行政副总厨和餐厅小组合作,以确定当天的食品和准备工作所需产生、购买和准备的数量。最大限度的杜绝浪费已获得最佳的收益率。·        Checks allequipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Executive Sous Chef for anyfaults and problems to be solved. Prepares the necessary work orders to theEngineering department.检查所有归属于该部门的设备,确保所有设备正常运转,如果需要向行政副总厨汇报所有问题。准备递送工程部门的维修单。 ·        Ensures thatrecipes and costing are established and updated.确保菜谱和成本的创建和更新·        Monitor foodquality and quantity to ensure the most economical usage of ingredients.监控食品的质量和数量是确保最大限度的节约原材料·        Attend monthlymanagement meetings, Food and Beverage meetings and hold daily briefings 参加每月的管理会议、餐饮部会议和举行每日简报·        Advise new menusand seasonal food concept changes.建议新的菜单和季节性食品概念的转变·        Liaise with theChef and restaurant manager on daily basis to advice of any challenges and thatthe guest will experience no delays during the service period.日常工作要与厨师和餐厅经理保持联络,令客人感受无任何延误的服务。·        Check the qualityof food prepared by staff to the required standard and make necessaryadjustments.检查员工准备的食品质量按需求标准和做出必要的调整·        Select staff thatdisplay qualities and attributes that reflect the department standards.选择有良好表现和工作态度的员工作为部门标准·        Manages thetraining function and ensures all staff certified in their position before takingcharge of an area of responsibility.管理培训和确保所有员工在他上任他的岗位之前具有该岗位合格的资质·        Reviews the rosterprepared by section chefs in advance that reflect business and highproductivity whilst yielding a high degree of guest satisfaction.提前审阅部门厨师长安排的排班表,以提前反映出生意和高出品率同时很大程度影响客人的满意度。·        Monitors theoverall food operation and ensures that food items are being prepared in atimely and correct manner.监控整个食品操作并确保食品按时和正确地操作。·        Maintenance of allHACCP aspects within the hotel operation. 在饭店运营之中保持HACCP各方面要求·        Correct usage ofall equipment, tools and machines.正确操作所有的设备、器具和机器·        Must focus onconstant 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·        Must participateactively in Daily Quality initiatives (Daily Chef Briefings, Monthly TeamMeetings) in order to constantly improve the Culinary operation, meet targetsand keep communication flowing.·        必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流·        Responsible foroverseeing the cleanliness, hygiene and maintenance of the kitchen andundertakes steps necessary to maintain the highest possible standards in thisarea.负责察看清洁、卫生和厨房维护,并采取必须的步骤保持区域最高的标准。·        Attendscommunication meetings and is responsible for ensuring all staff in his areareceives this communication.参加交流会议并负责确保所有的员工获得此交流信息以确保员工的高度满意。·        Conducts culinarydepartment meetings and communicates important hotel information to staff andreceives feedback in the absence of the Chef, and communicates upwards toensure a high level of staff satisfaction.召开厨房会议和传达酒店通知和收集员工的反馈意见,确保员工很高的满意度·        Controls, monitorsand is responsible for the optimum food cost to yield the maximum amount ofoutlet 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。·        Works very closelywith the kitchen crew and meets regularly to determine menu selections andspecials that is both satisfying to guest and profitable to outlet.与厨师紧密合作,常规会面决定菜单的选择,以同时让客人满意和获得各部分满意的收益。·        Reviews all timesheets to ensure that staff working times and meal breaks are accurate.检查所有的时间表以确保所有员工的工作时间和用饭时间准确。·        At all timesunderstand, practice and promote the teamwork approach to achieve missions,goals, and overall departmental standards.时刻理解、实践和促进团队的工作方法,达到使命和目标和部门的总体标准·        Does any specialassignment as assigned by the Executive Sous Chef任何其行政副总厨指派的工作·        Monitors on the using of stationery & printingmaterials in the Office, and cleaning materials for Team Restaurant.控制部门文具用品消耗。 
  • 西厨厨师长

    1万-1.5万
    南京 | 经验不限 | 中技 | 提供食宿

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 年度旅游
    • 人性化管理
    国际高端酒店/5星级 | 100-499人
    发布于 10:40
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    Supervises  Kitchen preparation shift operations andensures compliance with all Food & Beverage policies, standards andprocedures.                                                                                                监督厨房生产运营,确保执行所有关于餐饮的政策,标准及程序。AssistsExecutive Chef and Executive Sous Chef with kitchen operations asnecessary.                                      协助行政总厨及行政副总厨维持厨房的运营。
  • 西双版纳 | 3年以上 | 大专 | 提供食宿

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    • 节日礼物
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 管理规范
    • 包吃包住
    • 人性化管理
    • 社会保险
    国内高端酒店/5星级 | 100-499人
    发布于 07:26
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    岗位职责* 负责西厨厨房工作,按照酒店的餐饮标准和规定对所有菜目进行制作和装饰。* 监督菜品的制作标准以确保出品质量。 * 熟知酒店食品存货的采购,确保在维持高标准的情况下,尽可能地合理控制食品成本。 * 组织和监督厨房员工的培训,以增进食品制作和厨房管理的技巧。 * 了解市场,积极跟餐饮服务配合,提出新的新的餐饮主向方案。 * 不断创新,积极开创新菜,制订餐厅的菜单。 * 严格执行相关要求的食品卫生标准,并建立完善的监督和控制体系。* 主动与餐厅服务沟通,听取顾客及服务部门对于菜品质量的意见,并不断提升产品。* 熟悉食品制备标准,并根据酒店相关政策及程序进行操作。* 熟悉酒店西厨房区域设备的操作。* 维持所有营运所需物品库存达到既定余量。* 检查特定餐期菜品准备及人员安排情况确保所有营运要求被及时满足。* 协助进行食品成本控制并遵循菜品份数标准及控制、减少厨余、避免菜品堆积并遵循先进先出之原则。* 确保所有冷藏库均设定在适合温度并确保在其出现故障时采取必要行动。* 负责监督所有西厨房食品质量的准备、要不断的检查食品的味道、温度外观。* 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。* 计划和准备执行高质量的食品和摆设在指定的餐厅。* 在酒店运营之中保持HACCP各方面要求。* 与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。 岗位需求* 大专及以上学历,同等岗位工作经验3年以上。* 具备丰富的技术及行政经验,至少熟悉五国以上西式烹调,其中在五星级酒店工作不得少于3年以上。* 有丰富和广泛的烹饪艺术、菜单设计和食品促销的经验。* 对工作充满热情,热衷于西餐的制作与创新。* 能够在节奏快、压力大的环境下出色地完成工作。 * 懂得成本核算,食物原料及食品营养等相关知识。 * 熟练操作Microsoft Office办公软件。
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