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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 07-28
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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
  • 上海-闵行区 | 10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
    • 人性化管理
    • 提供宿舍
    • 美味工作餐
    • 免费班车
    • 有停车位
    国际高端酒店/5星级 | 500-999人
    发布于 07-28
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     1. 至少5年以上相关酒店厨房工作经验,有5年行政总厨经验者最佳。2. 有相关管理经理优先3. 拥有2年制院校以上的烹饪资格证书,3-4年最佳4. 能够解决与客人,上司和员工的冲突5. 能够和其他管理团队保持良好的沟通合作。6. 出色的多任务处理能力,基本的电脑能力7. 能够与所带领的团队成员进行良好的沟通并能带动团队成员的工作热情8. 熟知广泛的知识或菜单开发、知识国内外的菜肴
  • 北京 | 5年以上 | 本科 | 提供食宿

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    国际高端酒店/5星级 | 500-999人
    发布于 07-28
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    Key Accountabilities- Responsible for managing and leading the designated culinary team in producing creative and innovative cuisine, and the finest culinary experiences.- Ensure a professional working environment throughout the kitchens and influence culinary members through demonstrating technical skills, sharing knowledge and upholding all hotel standards.- Exceptional attention to detail and unwavering desired to receive guest experience.- Train and develop all kitchen staff to operate to a Michelin standard.General requirements- Experience as Chef de Cuisine in a Michelin Starred Restaurant- Minimum 5 years of French cuisine experience with a luxury brand hotel/restaurant- Service etiquette and 5-star service standards- Fluent communication in English-Due to visa challenges arising from COVID, we will only be considering candidates who are currently working in China
  • 北京-西城区 | 5年以上 | 本科 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 技能培训
    • 领导好
    • 帅哥多
    • 美女多
    • 员工生日礼物
    国际高端酒店/5星级 | 500-999人
    发布于 07-27
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    What will I be doing?RequiredAs 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. 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 teamManage food cost controls to contribute to F&B revenueManage kitchen effectively to ensure a well-organised and motivated teamKnowledge of activities in other departments and implicationsWhat are we looking for?SkillsTo successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:Previous experience in a similar roleApproaches food in a creative wayStrong supervisory skillsPositive attitudeGood communication skillsCommitted to delivering a high level of customer serviceExcellent grooming standardsExcellent planning and organising skills
  • 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 07-28
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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. 
  • 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 07-28
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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。
  • 深圳 | 8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
    • 帅哥多
    • 美女多
    • 包吃包住
    国内高端酒店/5星级 | 500-999人
    发布于 07-28
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    岗位职责1.直接向餐饮总监负责,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.同岗位工作经验3年以上2.有丰富的技术及行政经验,熟悉西式烹调,其中在五星级饭店工作不得少于5年以上。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。
  • 深圳 | 经验不限 | 学历不限 | 提供食宿

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    国际高端酒店/5星级 | 100-499人
    发布于 07-28
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    Responsible for allaspects management of Paletto , ensuring the quality preparation of all menuitems and proper handling/ storage of all food items in accordance withstandards.  Coordinates the purchase ofall food and develops menus, maintaining approved food costs and labor costs. ChefStefano focus will be extended on top of guiding Paletto team both Kitchen andrestaurant, supporting in all culinary western operations, Banquets, outsidecaterings and lead together with ExecutiveSous Chef and DOFB with new F&B projectfor 2020 : “Leaves Beer Bar”.
  • 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 07-28
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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 
  • 西厨厨师长

    1.4万-1.7万
    成都 | 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
    • 员工生日礼物
    • 人性化管理
    • 年终奖
    国际高端酒店/5星级 | 100-499人
    发布于 07-28
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    1. 监管西餐厨房工作,按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。2. 监督菜品的制作标准以确保出品质量。3. 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。4. 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。确保所有培训均得到准确记录,并对所有员工进行检查和考核。5. 了解市场,积极跟餐饮总监配合,提出新的新的餐饮主向方案。6. 不断创新,积极开创新菜,制订餐厅的菜单。7. 严格执行集团要求的食品卫生标准,并建立完善的监督和控制体系。8. 主动与餐厅经理沟通,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。岗位技能需求1. 有丰富的技术及经验,熟悉西式烹调,曾在奢华酒店同等职位工作至少2年。2. 能够在节奏快、压力大的环境下出色地完成工作。3. 懂得成本核算,食物原料及食品营养等相关知识。4. 良好的沟通,管理与协调能力。5. 熟练操作微软办公软件。6. 对工作充满热情,热衷于西餐的制作与创新。
  • 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 07-28
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    • 投递简历
    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 | 8年以上 | 大专

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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 07-28
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    • 投递简历
    Duties and ResponsibilitiePlan in conjunction with the Executive Chef and outlet managers, activities, promotions, menu implementations according to the annual plans.Assist the Executive Chef in compiling the annual marketing plans and budgets.Plan co-ordinate and supervise menu implementations in a timely manner with necessary plating guides, recipes, food pictures and costing completed prior to implementationCreate and develop new dishes and recipes by keeping up with the latest market trends.Prepare evaluation report for his employees as required by policy and procedure.Handle customer comments and complaints and take swift corrective action to resolve issues to the customer’s satisfaction.Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs.Constantly strive to reduce energy consumption through awarenessMonitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene OfficerRequirementMinimum of 8 years cooking experience in restaurant and/or 5 star hotel kitchen (or relevant work experience)Fluently English skillsMandarin speaking5 years CDC experience + buffet experience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                      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
  • 法餐主厨

    1万-1.5万
    东莞 | 3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
    • 包吃包住
    • 年底双薪
    • 人性化管理
    • 语言津贴
    • 生日聚会
    • 定期晋级
    国内高端酒店/5星级 | 500-999人
    发布于 08:14
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    • 投递简历
    主要工作职责:1、准备、烹调、供应、储存相关菜品2、指导厨房的助手、包括厨房主管、副手、厨师、厨房服务员和管事3、与上级交流意见,如顾客的评论和其他有关的信息4、履行相关的职责和完成布置的特殊工作任职资格:1、具备烹饪技能证书2、有同等星级酒店相同岗位工作经验2年以上。3、形象气质良好,有较强的服务意识,有志在酒店业发展。4、良好的工作态度及团队合作意识。5、在对客服务的每个细节中都保证质量。
  • 副厨师长

    1万-1.5万
    张家口 | 5年以上 | 高中 | 提供食宿

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    • 五险一金
    • 节日礼物
    • 带薪年假
    • 岗位晋升
    • 午餐补贴
    • 包吃包住
    • 年底双薪
    • 员工生日礼物
    • 人性化管理
    • 企业福利
    国内高端酒店/5星级 | 500-999人
    发布于 08:20
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    • 投递简历
    岗位职责:1、执行厨师长下达的各项工作任务和工作指示;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重要的责任;4、保持对厨房范围的巡视,对下属员工操作规范进行督导,及时解决现场发生的问题,帮助下属提高工作能力;5、督导厨房各分部主厨对食品原料的管理,使所有食品始终符合标准食谱规定的数量或份量,合理地控制食品成本;6、检查厨房所属各岗位员工的操作规范;任职要求:年龄二十五岁以上,高中以上学历,五年以上星级酒店厨师长工作经验;微信咨询15001359203
  • 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 07-28
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    • 投递简历
    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。
  • 北京 | 5年以上 | 学历不限 | 提供吃

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    • 五险一金
    • 技能培训
    • 带薪年假
    • 岗位晋升
    • 人性化管理
    • 补充医疗
    • 集团调动机会
    • 凯悦免费住房
    • 高档员工公寓
    • 营养健康员餐
    国际高端酒店/5星级 | 500-999人
    发布于 08:25
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    • 投递简历
    Assists to ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.协助确保餐饮活动与公司战略相一致,并确保酒店的行动在适当的情况下得到实施。全面落实各项品牌标准。Ensures that all company minimum brand standards are implemented.尽量使用当地的新鲜原材料,保证菜单的精简,方便经常更换以为客人提供更多变的选择。Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items. Ensures that Associates also provide excellent service to internal customers in other departments as appropriate.确保员工为其他部门的内部客户提供优质的服务。Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.礼貌高效地处理所有客人和内部客户的投诉和询问,确保问题得到满意的解决。Minimum 5 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. 5年以上酒店或餐厅厨师长或副厨师长工作经验;有国际奢侈品牌经验者优先。具有厨房生产或管理资格者优先。
  • 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 07-28
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    • 投递简历
    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。
  • 上海-松江区 | 5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
    国际高端酒店/5星级 | 100-499人
    发布于 07-28
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    • 投递简历
    Duties and Responsibilities工作职责·         Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manager)·         在菜单菜目销售数字的基础上,检查菜单上菜目的利润情况和受欢迎的程度,并在适当时做相应调整(与总经理共同履行此项职责)。·         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 utilising them wherever practical·         参与为所有特别事件和活动起草的创意想法和菜单的工作,并鼓励所有员工提出自己的想法并尽量加以利用。·         Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines·         监管厨房工作,按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。 ·         Monitor standards of production to ensure quality·         监督制作标准以确保质量。·         Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards·         监督酒店清洁情况,在人力配置合理水平范围内协调厨房服务员的利用工作,确保厨房卫生的保持工作达到酒店标准。·         Control of food purchasing levels in liaison with the Stores person·         与库管人员一起控制食品采购水平。·         Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager·         管理排班表的起草工作,确保覆盖所有工作领域,却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。·         Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards·         熟知酒店食品存货的采购,管理采购水平的工作程序,确保采取一切必要手段来控制食品预算成本的各方面,同时确保充足的食品库存并维持标准。·         Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost·         在餐饮部经理的指导下,与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。·         Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person·         按酒店的供应商名单购买所有食品,该名单由库存人员提供。·         Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role·         积极参与酒店的完全质量管理活动,熟知并理解洲际酒店集团的完全质量管理理念,确保其在厨房工作中的有效性,鼓励所有员工发挥积极性。·         Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards·         依照酒店标准,确保个人形象、卫生和行为的最高标准。·         To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.  Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department·         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。确保所有培训均得到准确记录,并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。·         Have a thorough knowledge of the labour agreement and manage staff and rosters according to them ·         完整的了解劳动协定,管理员工并按员工意愿排班。·         Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed·         随时保证厨房卫生达到最高的标准,并遵守安全食品处理条例。·         Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily·         确保遵守MAF和HACCP指导方针。每日检查监控程序。·         Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded·         确保正确的保养和存储所有设备,正确报告和记录所有破损和故障设备。·         Be fully conversant with the hotel’s fire, security and emergency procedures·         准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生。·         Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents·         准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生。·         To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department·         执行其它由总经理分派的任务,以促进厨房和部门的运作和利润。·         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。
  • 绍兴 | 经验不限 | 中专 | 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
    • 年度旅游
    • 员工生日礼物
    国际高端酒店/5星级 | 100-499人
    发布于 07-28
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    本岗位为西厨房厨师长岗位职责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、同岗位工作经验两年以上。2、接受过专业技术训练。3、有丰富的技术及行政经验,熟悉西式烹调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。
  • 西厨厨师长

    1万-1.5万
    北京-朝阳区 | 10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
    • 年度旅游
    • 员工生日礼物
    • 人性化管理
    • 员工餐厅
    国内高端酒店/5星级 | 100-499人
    发布于 07-28
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    岗位职责1、直接向餐饮总监负责,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、同岗位工作经验10年以上,管理能力丰富;2、有丰富的技术及行政经验,至少熟悉三国以上西式烹调,其中在五星级饭店工作不得少于10年以上;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。
  • 广州 | 经验不限 | 大专

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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
    • 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 07-28
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    Duties and Supporting Responsibilities 1. dministration.2. Organization of production or a la carte kitchens.3. Menu and recipe implementation with given guidance.4. Staff training and development.5. Product and cost control according to agreed standard Job Requested 1. Organizational and administration skills2. Result oriented; interpersonal skills3. Artistic flair, eye for details, taste and presentation4. Team player with initiative and leadership skills5. Able to absorb and pass on information effectively6. Open and eager to everything new7. Cooking knowledge from classic to modern cooking styles8. Committed and career minded9. College degree/diploma from an accredited culinary institution or apprenticeship10. 2 years’ work experience in 5 star hotel or high profile restaurant in similar capacity 
  • 广州 | 2年以上 | 大专 | 提供吃

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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
    国际高端酒店/5星级 | 500-999人
    发布于 07-28
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    • 投递简历
    加入我们我们在寻找宴会西厨房厨师长,需要你对工作具有热情,热爱你所从事的职位。坐落于精心策划的珠江新城,103层的国际金融中心把广州的地平线以崭新的姿态展现出来。处于这座现代化地标的顶端,四季酒店将改写这个一直被视为中国南部经济推动力城市的个人服务及设施的标准。从70层的酒店大堂伸展到100层高的餐饮和娱乐设施,是一个璀璨夺目的充满灯光的中心庭,而客人能从处于100层高的餐厅尽览毫无遮拦的广州及珠三角全景。我们的信念,首重于如何互相对待,彼此树立榜样, 在与宾客,商业伙伴和同事间的交往之中,我们致力寻求互相沟通谅解的方式,也希望能夠得到别人同样的对待。 工作职责1. 检查厨师的仪容仪表及个人卫生,为酒店厨房制定和施行营养和卫生标准。2. 确保采购食品的质量。3. 预算食物的消耗和采购或者需要的食品和厨房用品。4. 为客人供应定制的和相同质量的新鲜的食物,并且可以反映出酒店的风格和概念。 工作要求1. 酒店/餐厅管理或者烹饪艺术专业相关的大学学位,或者需要同等相关经验。2. 至少2年在厨房担任副经理职位经验。3. 良好的英语沟通及书写能力。4. 熟知电脑操作及办公软件应用。5. 具备操作和使用厨房生产设备和工具的能力。6. 能够讲普通话及具备在中国工作的许可。 加入我们你能够享有:1. 建立一个长期的、全球性的职业发展机会2. 最优秀的行业培训3. 免费入住四季酒店,餐饮折扣优待4. 红利分享及优厚的工资5. 雇员服务奖6. 年度员工派对/社交和体育活动 想要了解更多,请登录以下网站并关注我们:四季酒店官网职位空缺:http://jobs.fourseasons.com/四季酒店领英网站:https://www.linkedin.com/company/four-seasons-hotels-and-resorts
  • 上海 | 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
    • 领导好
    • 帅哥多
    • 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 07-28
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    • 投递简历
    职位描述:我们热情,不仅对客人我们规范,不仅于制度和我们一样,带着梦想即刻起,点赞你的生活,从这一份工作开始!只要你有才,虚以待位,只等你来!无限的发展空间,我们的成长邀请你一同参与!岗位要求: 活力四射,聪慧睿智,自信满满
  • 西厨厨师长

    1万-1.5万
    滁州 | 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
    • 丰厚年终奖金
    • 姐妹酒店调动
    • 集团员工房价
    国际高端酒店/5星级 | 100-499人
    发布于 07-28
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    • 投递简历
    根据酒店的规章制度和餐饮部的要求,在行政总厨的指导下,负责西厨房各项工作。监督厨房所有员工的工作、控制设施及成本,以尽可能增加效益。控制并分析饭菜质量及外观、食品成本等负责菜单的准备工作,并考虑货源情况、市场需求、竞争情况等负责本部所有食品的准备、烹饪、装饰,达到质量标准。根据行政总厨的要求,检查购入的易损货物的品质。根据行政总厨的要求,会见饭店外的客人、供货商、政府官员、同行及其它人员。制定正式的培训计划并参加厨房员工的培训。完成布置的其它工作。必须具有创新的精神和团队建设技能至少5年同岗工作经验男性,45岁以下,身体健康,认真负责有意者可直接投递简历
  • 杭州 | 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
    • 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 | 100-499人
    发布于 07-28
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    Based upon menu item sales figures, review the profitability and popularity of dishes upon the menu and make changes where applicable (this function is be carried out in conjunction with the General Manag 在菜单菜目销售数字的基础上,检查菜单上菜目的利润情况和受欢迎的程度,并在适当时做相应调整(与总经理共同履行此项职责)。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 utilising them wherever practical参与为所有特别事件和活动起草的创意想法和菜单的工作,并鼓励所有员工提出自己的想法并尽量加以利用。Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines监管厨房工作,按照酒店的餐饮标准和标准化菜单的规定对所有菜目进行制作和装饰。Monitor standards of production to ensure quality监督制作标准以确保质量。Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen attendant within the effective manning levels, ensuring that all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards 监督酒店清洁情况,在人力配置合理水平范围内协调厨房服务员的利用工作,确保厨房卫生的保持工作达到酒店标准。Control of food purchasing levels in liaison with the Stores person与库管人员一起控制食品采购水平。Control the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotel’s annual manning and payroll budgets. These guidelines to be provided by the General Manager管理排班表的起草工作,确保覆盖所有工作领域,却不超出酒店的年度人力配置和工资预算。总经理将负责制定指导方针。Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food cost in all areas, while ensuring adequate food stocks and maintaining standards熟知酒店食品存货的采购,管理采购水平的工作程序,确保采取一切必要手段来控制食品预算成本的各方面,同时确保充足的食品库存并维持标准。Under the direction of the Food and Beverage manager and with the stores department assist and maintain with the continuous monitoring of all aspects pertaining to the control of the hotel’s food cost 在餐饮部经理的指导下,与库存部门一起协助对所有与酒店食品管理相关的各个方面进行持续性的监控。Purchase all food items from the hotel’s one supplier list, this supplier list is generated by the Stores person按酒店的供应商名单购买所有食品,该名单由库存人员提供。Be actively involved in the hotel’s Total Quality Management programme, having a sound knowledge and understanding of InterContinental Hotels TQM philosophies, ensuring its effectiveness in the operation of the kitchen, encouraging all staff to play an active role积极参与酒店的完全质量管理活动,熟知并理解洲际酒店集团的完全质量管理理念,确保其在厨房工作中的有效性,鼓励所有员工发挥积极性。Ensure the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards依照酒店标准,确保个人形象、卫生和行为的最高标准。To organize and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management.  Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department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。确保所有培训均得到准确记录,并且在必要的时间柜架内按照人力资源部的要求对所有员工进行检查和考核。Have a thorough knowledge of the labour agreement and manage staff and rosters according to them  完整的了解劳动协定,管理员工并按员工意愿排班。Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed随时保证厨房卫生达到最高的标准,并遵守安全食品处理条例。Ensure all MAF and HACCP guidelines are achieved and maintained.  Check monitoring procedures daily确保遵守MAF和HACCP指导方针。每日检查监控程序。Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recorded确保正确的保养和存储所有设备,正确报告和记录所有破损和故障设备。Be fully conversant with the hotel’s fire, security and emergency procedures准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生。Accurately maintain accident records, in turn ensuring all hazardous situations are reviewed to minimize the rise of future incidents准确记录事故,确保所有隐患均得到检查,以减少未来事故的发生。To perform any other duties so directed by the General Manager that affect the operation and profitability of the kitchen and department执行其它由总经理分派的任务,以促进厨房和部门的运作和利润。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。
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