岗位职责：1、熟悉面包及西点制作，有一定的创新意识；2、协助饼房厨师长培训部门员工，参与西点出品和质量的管控3、负责所辖部门面包、饼干、软点、西点的区域管理及日常运营4、组织饼房厨师制作各种经营产品5、按照下达的任务单管理工作，包括进出货，区域布置，员工的考勤表及培训，对整个过程把握，以确定其的正常运作6、培养员工，使之能出色完成工作并制造西点高质量的食物7、确保所有出品质量的一致性8、与场馆其它部门、公司职能部门取得及时沟通，并通过相互协调达成工作共识9、 组织所属部门执行周、月盘点工作，保证盘点数据的真确性，及时对盘点结果数据做出分析10、负责管理所属区域的人员管理、商品、设备、消防安全11、全面正确理解场馆的防火措施，卫生管理，健康安全并致力去推进 任职要求：1、具有3-5年相关岗位的工作经验，且具有2年以上同等职位的工作经历2、具有面包房，西点屋等管理工作经验，掌握各类西点等制作工艺3、熟悉面包、西点类商品知识，了解部门业务操作流程4、具备良好的沟通、协调能力，团队管理能力，能承受较大工作强度和压力5、全心投入、正直诚实、团队精神、顾客导向

1. 協助廚師長負責廚房的全面管理工作。 2.協助廚師長負責廚房的出品,確保全部食品保持其應有特性和質量。 3.協助廚師長負責制定菜單,開發新菜品,確定菜餚價格。 4. 進行食品生產的質量控制,保證菜品的份量及出品速度符合標準，協調廚房各崗位的生產。 5.負責廚房成本控制,每天下貨,保證廚房成本率達標,杜絕浪費現象。 6.協助廚師長負責廚房的行政和人事管理（員工管理,考勤管理,員工培訓,績效考核等）。 7.負責廚房安全管理和衛生管理。 8.與餐廳經理及廚師長密切配合,處理客人投訴,不斷改進及提高餐廳及廚房工作。9.協助廚師長處理名貴食材

岗位职责：1、主要负责西餐的制作教学工作，按照教学大纲计划完成教学任务；2、有西餐厨房工作经验，能够胜任西餐（主食）烹饪工艺、原料学、冷热菜制作、摆盘工艺等课程，熟悉西餐厨房工具和设备的使用。3、熟练西餐料理、日韩料理、东南亚菜、西式汤羹、酱料等制作技术，能独立完成教学工作4、完成学校领导交代的其他事情。任职要求：1、年龄20-45岁，大专及以上学历（有西餐相关高级证书者学历可放宽至高中）；2、语言表达能力较好，热爱教育事业3、有技能证书、教师资格证、或能够胜任西餐教学4、热爱西餐教育事业，有强烈责任心，工作积极主动，有良好沟通能力。

浙江金华学校餐厅厨师长岗位：1、负责厨房的管理；2、负责厨房的出品；3、对整个厨房运营负责；4、对成本控制负责；任职资格：1、30~48岁，有5~7年或以上相关工作经验2、有相应的团膳经验，对团膳的运营有清晰了解；3、能根据季节变化及客户要求合理调配菜单，有创新精神，能根据市场变化推陈出新；4、对厨房出品的成本负责，有良好的成本控制意识，成本控制能力强；5、协调性好，能合理安排员工工作，能与其他部门及同事做良性的配合协调性工作；福利：缴纳五险一金，享受学校假期，包吃工作地点:金华市婺城区金华市婺城区浙江省金华市婺城区兰溪街2380号

要求从事五星级酒店自助餐厨师长3年以上熟悉北方客人的口味，工作能力比较综合。擅长出品的创新和团队的管理。工作严格，自律性强，有高度责任感和卫生安全意识。具备菜品设计，团队组建，成本管控的能力。

Responsibilities：1. Assists Chef de Cuisine to run the kitchen2. Assists Chef de Cuisine to direct and manage all kitchen staff3. Works with executive chef to design recipes and create dishes4. Assists to monitor and control food costs and inventory Requirements：1. Bachelor’s degree in Culinary or hospitality management, including 2 years culinary course2. 5 years experienced in fine dining or Michelin starred restaurant as this position, 3 years of overseas is preferred3. Knowledge and experience in all roles of the kitchen4. Time management skills5. Excellent communication skills6. Team leadership skills7. A good team player and able to perform well under pressure

岗位职责：1.  ADMINISTRATIONHelp 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 suppliers.? 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.OPERATIONAL & PERFORMANCE MANAGEMENTHelp 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 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.? Make recommendations to Management for modernization of equipment, production methods, presentation and improved guest satisfaction.? Communicate regularly with Executive Chef to keep staff 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 TFF.? Maximize employee productivity to minimize payroll costs.? 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.? Ensure that all employees have a complete understanding of and adhere to the hotel policies and procedures.? Plan and organize 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 departmental Orientation Programs for new employees in order to ensure understanding of the policies and procedures of the TLR.? Ensure that both he and his employees participate in any scheduled training or development programs that may improve personal or departmental standards.? Ensure that his employees provide a friendly, courteous and efficient service at all timesMARKETING & OTHER DUTIESIdentify market needs and trends in terms of food for both hotel guests and the local market.? 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岗位要求：? 5* luxury hotel or top restaurant work experience? Identify market needs and trends in terms of food for both hotel guests and the local market.? 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

(candidate with excellent profile might be considered for CDC position) The Executive Sous Chefwill be in charge of and works in Italian restaurant kitchen , he/she is the one who provides leadership, plans, organizes and manages kitchen activities and staff, carries out some menu planning, creates and prepares dishes, controls food costs, quality and hygiene, and maintains kitchen equipment.  Reportingto Director of F&B, this role is responsible for the entire restaurant kitchen under his/her care, the culinary staff, the menu, cost, and all special events that requires food service from these locations.  As the leader of a highly trained culinary team, he/she should build the restaurant into a place that constantly provides the highest standard in quality and consistency in food, within the given guidelines and food cost and to maintain a safe and clean environment for a highly motivated culinary staffs.  KEY RESPONSIBILITIES  Supervision: Supervise the daily operation      of the kitchen, including food production, food quality control,      presentation and hygiene management, to ensure the highest standards of      productivity, consistency, product and quality assurance for all aspects·         Leadership: mobilize the enthusiasm of employees, motivate employees and set an example to lead employees to abide by the company's rules and regulations, and cooperate well withother departments. Provide employees with professional technical knowledge and skills training, including the rational use of existing materials, and constantly update employees the latest food information and market trends as staffs learning process·         Food & food cost: pay attention to cost control while ensuring the high quality of food·         Safety management: maintain food hygiene and work safety·         Personnel management: reasonably arrange kitchen human resources, check all work schedules, and properly arrange and control kitchen labour costs·         Planning and organization: assist in the innovation of dishes and the updating of menus, and resolutely implement the additional reasonable tasks assigned by senior management·         Communication and reporting: regularly communicate and report to the Director of F&B, organize and participate in the weekly kitchen meeting, and announce the latest work plan·         Training: treat every colleagues as a member of the same team at all times, and give them training and help where necessary, so that together we can providememorable dining experience to our guests QUALIFICATION AND REQUIREMENTS  ·         High School or college degree·         10+ years’ experience in culinary ·         Fluent English and Mandarin ·         Needs to be fluent in HACCP and general food sanitation and safety ·         Must have extensive knowledge in leading and managing large culinary staff in a concept operation ·         Experience in high quality, 4-5 star hotel and / or restaurant operations ·         Must be creative, and to have an extensive knowledge about food product and techniques·         Must have excellent organizations skills and be able to thrive in a rapidly changing environment ·         Must be a good leader and able to motivate his staff to highest performance and standard ·         Good communication and listening ability, to be able to work with entry level personnel up to senior management ·         Must be passionate about food, product and people ·         Has to carry him/herself in a professional manner , high moral standards.  行政副厨师长（简历优秀的候选人可考虑担任CDC职位） 行政副厨师长将负责并在意大利餐厅厨房工作，他/她负责领导、计划、组织和管理厨房活动和员工，执行一些菜单规划，制作和准备菜肴，控制食品成本、质量和卫生，并维护厨房设备。 该职位向餐饮总监报告，负责整个餐厅厨房、烹饪人员、菜单、成本以及所有需要餐厅提供餐饮服务的特殊活动。 作为训练有素的烹饪团队的领导者，他/她应该在给定的指导方针和食品成本范围内，将餐厅打造成一个在食品质量和一致性方面不断提供最高标准的地方，并为具有高度积极性的烹饪员工维护一个安全清洁的环境。 主要职责•监督：监督厨房的日常运营，包括食品生产、食品质量控制、展示和卫生管理，以确保各方面的生产力、一致性、产品和质量保证达到最高标准。根据客人的评价(正面的或负面的)，采取相应措施•领导力：调动员工的积极性，激励员工并以身作则带领员工遵守公司规章制度，配合各部门的工作。给予员工专业技术知识和技能培训,包括现有材料的合理利用，将最新的美食信息和市场动态告诉员工等等•食材与成本：在注意成本控制的同时确保食物的高品质•安全管理：维护食品卫生和工作安全•人员管理：合理安排厨房人力资源,检查所有工作时刻表，适当安排与控制厨房的劳动成本•计划与组织：协助制作好菜肴创新工作和更新菜单工作，坚决执行高级管理层额外的合理任务•沟通与汇报：经常保持与餐饮总监沟通汇报，组织并参与每周厨房例会，宣布最新工作计划•培训：无论何时都视每一位员工为我们团队的一员,给予他们培训及帮助,从而使我们能够一起给给予客人极具创意与前瞻性的至尊服务. 资格和要求•高中或大学学历•10年以上烹饪经验, 至少3年担任副厨师长的经验•流利的英语和普通话•需要熟练掌握HACCP和一般食品卫生与安全•必须具有在概念操作中领导和管理大型烹饪员工的广泛知识•在高质量、4-5星级酒店和/或餐厅运营方面的经验•必须具有创造性，并对食品和技术有广泛的了解•必须具备出色的组织技能，能够在快速变化的环境中茁壮成长•必须是一名优秀的领导者，能够激励员工达到最高绩效和标准•良好的沟通和倾听能力，能够与入门级人员直至高级管理层合作•必须对食物、产品和人充满热情•必须以专业的方式、高道德标准来引导他/她自己.

岗位职责1、直接向集团行政总厨汇报, 总厨不在店时可以独立负责厨房部运营。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、配合总厨积极开发新菜，制订餐厅的菜单、特殊菜单等。岗位要求1、烹饪专业出身,有同岗位工作经验或管理经验优先。2、接受过专业技术训练，有自己对西餐及本地菜的理解3、有成本核算意识，精通食品营养知识。4、身体健康，精力充沛。品牌介绍Wine Universe是BLS集团旗下旗舰葡萄酒吧品牌，为打造中国最专业的葡萄酒吧而生。简约时尚的环境，提供高精尖的葡萄酒用具与专业侍酒师团队，使Wine Universe在葡萄酒吧行业成为无可撼动的标杆。Wine Universe成都店在上海旗舰店的基础上进行了全方位的升级，精心打造了全温控超大落地玻璃酒窖，各大名庄杯卖应有尽有！打造西南最专业的葡萄酒吧。主理人Cassie，荣获全国侍酒师法国酒、德国酒比赛冠军，亚洲区亚军等奖项，将会带领大家乘风破浪，探索一个又一个葡萄酒星系的秘密。门店地址四川省成都市锦江区均隆街19号临近地铁玉双路站（4号线、6号线）春熙路站（2号线、3号线）

岗位职责1、具备较好的法餐烹饪技术，在餐饮部经理的领导下，全面负责西餐厨房生产组织指挥。2、协调与各部门之间联系，组织和指挥厨房工作，为重要宾客及宴会烹制菜肴。3、负责确定厨房菜肴名称，主料、配料、调料份量、烹饪方法、成本及销售价格。4、监督、检查、协调各班级的工作，负责对他们的考核、评估并根据工作实绩进行奖惩。5、根据厨师的业务能力和技术特点，决定各岗位的人员安排和调动工作。6、发动厨师挖掘传统菜，研究新品种，按季节，据市场货源情况，适当更换菜单。7.根据各班级的特点编制工作时间表，检查员工的出勤情况。8.负责拟定食品原料及餐具等和品的采购计划并上报经理审批。9.执行食品卫生法，防止食物中毒事故发生，负责处理客人对菜肴投诉，把好出品质量关，确保菜肴数量及色味形，符合规格标准。10.定期总结菜点的经营情况，并提出新的要求和措施，确保服务质量的不断提高，满足客人的一切要求。

有多年西餐/法餐工作经验，人品好性格好，操心负责，踏实肯干，严谨自律，以身作则，积极阳光，对团队有个正能量的引领；团队意识强集体感强；有进取心，能积极配合主厨工作，带领团队保持学习，创新的热情，不断增长知识提高技能

岗位职责1、负责对各种食品的烹饪工作，保证食品质量，合理存放2、负责检查厨房内的清洁卫生与安全3、每日检查燃气、电器、原材料、调料是否充足，设备是否正常4、负责厨房工作人员的调配与考核工作5、精打细算，重视成本核算，降低食品成本，做到价廉质优6、遵守餐厅的各种规章制度7、完成上级布置的其他各项工作岗位要求1、严格保持个人卫生，做到手上无异味身上无异味2、工作期间不得对食物做任何不卫生的动作，如咳嗽、打喷嚏、掏耳朵等3、所有设备、餐具及食物必须清洗干净方能使用4、认真执行厨房设备操作规范，防止意外发生5、保持良好的工作态度，礼貌待人接物6、身体健康，工作主动、热情、认真，责任心较强

新开业餐吧，期待敢于创新的你加入。

岗位职责：1.管理餐厅的出品部运作，组织部门员工制作菜品；2.负责厨房的规划、组织管理工作，督促和协调员工之间的合作；3.检查食材、调料、餐具等准备工作，监督部门的人员到岗情况；4.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，以及工作区域的清洁卫生；5.配合公司及上级领导安排的其他工作。任职要求：1.年龄25-28岁，五星级酒店西餐工作经验优先；2.5-8年或以上西餐厨房工作经验，3年以上管理工作经验；3.有一定的领导团队能力，解决问题能力和沟通表达能力；4.具备优秀的厨房管理经验，热爱餐饮行业。

1、协助厨师长做好厨房出品工作，制定厨房人员的工作安排，每日上班后检查厨房人员到岗情况，卫生情况及原料准备情况。　　2、督促分部主管做好原料供应，检查原料质量，在生产过程中有效控制各类物品的消耗，保证食品的成本率。　　3、检查库房原料储存，协助成本核算员做好生产过程中的成本核算控制，监督投料，降低用料消耗，控制成本。　　4、巡视各部门的食品卫生和环境卫生，监督厨房人员的个人卫生，严格监督冷荤原料质量检查，食品留样抽样化验，保证客人食品绝对安全。　　5、经常与下属员工接触，沟通了解分析员工心态，使每一位员工都安心工作，安全生产。　　6、组织下属员工参加培训、研究菜肴、创新品种、学习企业理念加强消防意识，确保工作安全进行。　　7、每月配合财务部成本核算员进行原料库存盘点工作和员工考勤表工作。

指挥领导后厨各项工作, 包括团队管理，出品质量，成本把控，等，把握菜品对顾客满意度负责并确保后厨运营有序进行1.监督管理后厨各项作业1-1 后厨人员调配，班次安排确保在餐段内每个岗位有人到班， 监督，协调后厨工作，定期对后厨人员考核1-2 制定与实施厨房各岗位管理制度，严格监督食品安全，环境安全与食品卫生规定1-3 衡量原材料库存与成本管控，确定同时合理控制成本并保有安全库存1-4 管理后厨财产，设备保养，物品盘点2. 控制出品质量与成本把控2-1 协作餐厅经理了解菜品销售情况，把握销售规律预估食材用量并根据市场货源情况采购食材2-2全面指挥后厨出餐工作，把握出餐温度，速度，准确度2-3 确保菜品的质量前提下有效控制食材成本，避免浪费3. 研发与策划3-1 把握市场动态，协作有关部门主持菜品研发计划，拟定食材及餐具采购计划3-2 参与新品菜肴起名，编订配方表，测算成本与售价4. 协助完善餐厅管理体系4-1 定期针对厨房团队进行制度培训，技术培训，提升团队能力4-2 做好每个月度，季度，年度工作计划，总结与建议

岗位职责1、全面负责西厨房工作，控制各项成本和费用。支持并配合酒店的经营计划，增加效益，完成酒店年度经营目标。2.负责西厨房的出品达到质量标准3、建立并管理一个高效的厨房团队、监督所有西厨房的出品。4、参与菜单计划，推荐新菜，并联系组织所有相关厨房和餐厅执行新菜的推出。5、负责做好所有促销和活动的纪录，书写和计算菜谱包括菜肴的照片岗位要求1、高度服从性，具有优秀管理监督技巧；培养并帮助员工发展，鼓励创新2、制定严格的客人服务标准，工作中做到心中有客人。3、积极完成各项任务，把握机会学习各种新的知识和技巧，不断提升个人素质。4、灵活机动，应变能力强。5、建立良好的团队精神，协同工作，为了共同的目标努力。

岗位职责1、直接向行政总厨负责,并能不断指出新的餐饮主向的工作计划；2、建立各种控制体系（卫生、成本等）正常运作；3、确认所有采购食品的质量；4、极积开创新菜，制订餐厅的菜单；5、负责后厨团队的员工培训及员工发展规划管理；6、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7、极积开创新菜，制订餐厅的菜单；8、支持新店后厨顺利开业及后厨团队的组建。岗位要求1、大专及以上学历，同岗位工作经验3年以上；2、年龄要求35-45岁，条件优秀可放宽；3、熟悉西餐产品生产流程，至少掌握三国以上西式烹调，擅长德餐、意大利餐或西班牙餐者优先；4、有新店开业经验者优先；5、可接受异地调动，此职位工作地点：秦皇岛阿那亚。6、身体健康，精力充沛，积极乐观。

岗位职责1、直接向总经理负责,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5年以上。2、接受过专业技术训练，达到星级厨师技术水平。3、有丰富的技术及行政经验，至少熟悉六国以上西式烹调，其中在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。5、身体健康，精力充沛。