岗位职责1、直接向店长汇报,并能不断指出新的餐饮主向的工作计划。2、保证厨房正常运作。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，成品质量，呈现方式及风味。5、培训下属员工食品知识，食品卫生标准。6、确保遵守当地政府（卫生部门）的规定。7、操作及维护所有部门的设备，并汇报设备故障。8、建立各种控制体系（卫生、成本等）正常运作，按预算购买适当的供货及管理存货。9、每月和店长一起访问竞争者高端酒吧或星级酒店餐饮场所。10、极积开创新菜，和店长一起制订餐厅的菜单和特殊菜单。岗位要求1、有同等岗位工作经验10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，熟悉多国西式烹调。4、有高端社会餐饮或星级酒店工作经验。5、懂得成本核算，食物原料及食品营养知识。6、有筹开经验者优先考虑。

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.大专以上学历,同岗位工作经验8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，至少熟悉六国以上西式烹调，其中在5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。

具体要求1.  高中以上学历,同岗位工作经验3年以上。2.  接受过专业技术训练，达到高级厨师技术水平。3.  丰富的技术及行政经验，至少熟悉四国以上西式烹调，5星级饭店同岗位工作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。

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。

Apollo阿波罗餐厅即将开业，餐厅结合听吧、小酒馆和鸡尾酒吧的概念，精心策划菜单、酒单，还有我们店内常驻的黑胶唱片店。外籍主厨有多年米其林餐厅（纽约）的工作经验，厨房空间不大，可以与主厨近距离学习和交流，诚聘热菜厨师、冷菜厨师、厨师主管和副主厨加入厨房团队，为客人烹饪美食，完成厨房工作。岗位职责1、直接向总厨负责, 保证所有的厨房团队人员正常工作，保证出菜稳定。2、检查团队内厨师的仪容仪表及个人卫生，排班和管理团队。3、确保所有采购食品的质量、数量，与供应商保持良好关系。3、极积开创新菜，配合主厨制订餐厅的菜单及特殊菜单。4、配合主厨完成其他相关的重要工作。岗位要求1、 同岗位工作经验1年以上。2、有丰富的烹饪技术，了解各国菜系。4、懂得成本核算，食物原料及食品营养知识。5、认真负责，谦虚好学，团结团队，身体健康。薪资和工作环境：8000-10000，包住宿，工作气氛好，领导实事求是通情达理。

岗位职责p>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p>1、中专以上学历,同岗位工作经验8年以上。2、接受过专业技术训练，达到高级厨师技术水平。3、有丰富的技术及行政经验，至少熟悉六国以上西式烹调，其中社会西餐餐饮经验6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。

岗位职责/职位描述DUTIES AND RESPONSIBILITIES工作职责（ 鲜艳餐厅厨师长）1.按照洲际酒店集团的指导方针，制定培训计划并编写培训材料，并为食品生产部员工和餐饮部其它员工提供培训。2. 保证所有的厨房正常工作，日常员工管理。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.积极开创新菜，制订餐厅的菜单、自助单及特殊菜单。7. 计划和组织成功的餐饮活动。QUALIFICATIONS AND REQUIREMENTS责任范围•完全代表酒店，品牌和公司与顾客，员工和第三方交往的能力。•持有当地政府规定的含酒精饮品知识课程证书或食品服务许可证或有效的健康或食品上岗证。•具有解决问题，推理，号召，组织和培训能力

欢迎点击企业主页，了解我们。本岗位工作地点：番禺四海城门店岗位职责1、直接向行政总厨负责, 并能不断根据餐厅需求制定厨房部门的工作计划和工作目标。2、保证所有的厨房正常运作，安排工作班表。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、建立出品质量、食品安全、成本控制的管理制度。6、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。7、培训厨房员工并确保其符合岗位要求岗位要求1、同岗位工作经验2年以上2、有丰富的技术及行政经验，至少熟悉2国以上西式烹调，其中在星级酒店工作2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5、有团队凝聚力和人事管理能力

工作职责（鲜艳西餐厅副厨师长）1. 保证所有的厨房正常工作，日常员工管理。2. 对餐厅菜品的出品质量进行负责。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.积极开创新菜，制订餐厅的菜单、自助单及特殊菜单。7. 计划和组织成功的餐饮活动。岗位要求：1、酒店同岗位工作经验3年以上2、懂得成本核算，食物原料及食品营养知识。3、身体健康，精力充沛，沟通协调能力强。

  有大型宴会、年会活动等餐饮经验的

职位描述1.协助进行蔚蓝阁厨房的运营管理，包括菜单计划和成本核算，组织特别活动，开发新菜，了解食品质量标准和关于产品的综合性知识2.进行菜肴的制作、烹饪、上餐和存储工；协助摆放自助餐，对食品外观进行装饰3.贯彻卫生和安全工作程序，清洁厨房、设备维护，确保厨房设备的正常运行；遵守卫生和安全法规，以及品牌规范4.保持对产品的综合了解，包括配料、设备、供应商、市场和日常需求量等，及时对产品需求做适当调整5.管理和培训员工6.协助进行厨房人力的规划和管理需求任职要求1.本职位（西餐厨师长、扒房厨师长）经验至少一年。酒店、社会餐饮经验均可。有丰富的西餐烹饪及管理经验。外籍亦可。2.丰富的餐饮专业知识和精湛的烹饪技巧3.能够与酒店供应商、客人、员工建立并保持有效的工作关系

岗位职责p>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、自助单及特殊菜品。

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

Main Responsibilities:*Assist Executive Chef in supervision of kitchen team, managing all kitchen issues, providing an excellent experience for clients.*Achieve smooth operation of the department and administration.*Attend meetings and briefings, keep good communication with Executive Chef to keep the kitchen team informed of necessary information, policies and procedures, special further improvement plans and guest comments, etc.*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.*Interact with management of The Living Room by Octave(TLR) and other departments within areas of responsibilities and to develop solid working relationships with them.*Monitor food standards.*Ensure that all health, safety and emergency procedures and fire prevention employees strictly enforce regulations.Qualification:1.Fluent English2.3 years experience as Chef De Cuisine or similar position in 5 star hotels or fine dining restaurants. Overseas work experience preferred. 3. Strong communication skills. 

岗位描述1. To Supervise efficient, productive and profitable kitchen operations.监督效率,提高效率和盈利能力的厨房操作。2. To controls that the team follows standard recipes and methods of preparation.控制团队遵循标准的食谱和烹饪方法。3. Responsible for the quality of all food prepared in the kitchen.负责监督所有厨房食品质量的准备4. To be very careful to prevent the use of spoiled or contaminated products in any phase of food preparation.确保所有的食品没有腐烂、变质；避免员工在生病期间接触食品。5. To assist with the development and test of the new dishes and production.协助开发和测试新的菜肴。6. To be responsible for hygiene standards with the stewarding and kitchen team for store rooms, refrigerators and work areas.同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。7. To ensure personal cleanliness, grooming and proper discipline of the kitchen team is maintained at all the time监督所有员工的个人卫生和仪表仪容达到标准。8. To control standards of food production and presentation throughout the restaurant控制食品出产和出品的标准。9. To controls that the kitchen team follows standard recipes and methods of preparation来控制厨房团队遵循标准配方和方法的准备10. To be total knowledgable and understanding of food preparation Standard and Procedures了解并熟知所有食品准备的标准和程序 11. To ensure that all the Equipment and fixtures are well maintained and reports any faults and damage and follow up in fixing accordingly.保证所有的设备正常工作如有问题马上报告。12. To handle perishable and dry goods according to the established stock before reordering根据建立库存情况订购易腐烂品和干货13. To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company持续检查食品供应的质量确保食品质量达到公司标准14. To adhere to the safety legislation, policies and procedures强调保养职责,遵守工作区健康和安全法规,政策和程序.任职资格：1. 必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。Must have a good knowledge and understanding of Western and basic Asian cuisines2. 必须具备非常好的传授厨房专业技能的能力。Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.3. 必须具有发展新菜和为产品制定高效率、高标准的能力Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation4. 必须是一个合格的培训者 具有良好的英语基础和良好的传达能力Must be a good trainer Good command of English and a good communicator公司福利 BENIFITS：1. 公司提供工作餐/餐贴Company will provide free lunch2. 综合工时制，加班时间按照劳动法规定支付加班工资，国定假日上班支付三薪Working time of company is 40 hours per week. Company will provide Overtime pay, holiday overtime treble pay.3. 公司提供夜班津贴，高温费，献血补助Company will provide Night-shift allowance, High Temperature Allowance, Blood Donation Allowance.4. 定期组织员工活动/聚餐等Company will organize activities/dine together routinely.5. 公司发放节日福利Company will provide festival benefits.6. 员工均享有带薪年假，外地员工每年另享有返乡假Annual leave pay, Return false.7. 公司配备国际化专业培训团队，定期组织培训Company will provide professional training in free.8. 公司配备完善的绩效考评体系，公平公正的奖金发放制度，合理的调薪/晋升机制Company will provide broad space for development.9. 推荐员工伯乐奖Company will provide Recommended award.10.试用期表现好的员工， 试用期结束后立即调薪Adjustement of Salary once probation period successfully passed.11.每半年做一次员工绩效评估，对于表现优秀的员工会给予加薪或职位晋升Half-annual staff's performance appraisal followed with promotion and/or salary adjustement accordingly.

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.管理后厨人员2.定期上新菜、检查菜品3.每日例会薪资：9-12，转正有绩效，按照国家法律规定缴纳五险一金，包吃住，干满一年有十天带薪年假。主要是美餐，带意餐。

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。

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、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、大专学历,亲子餐厅工作经验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，熟悉中西式烹调，其中在5星级饭店工作不得少于3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。

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。

国际学校餐厅厨师长招聘：工作职责：1、编排厨房排班表2、执行厨房员工培训3、合理编制每月菜单，增加花式品种，加强成本核算，合理制定饭菜价格及份量，发现问题及时解决4、根据供餐合同，合理制定成本控制5、配合项目经理，监督供餐点每日收货情况，定期轮换收货人6、按照公司的采购申请流程，申请采购7、保证项目点达到‘康帕斯食品安全’指标8、定期培训员工对餐厅、厨房设备的使用9、配合区域经理在成本、食品、安全、等方面的操作执行职位要求：1、5年以上中型餐饮相关厨房工作经验2、有较强的健康、安全和环境知识/意识，并有能力保持良好的健康、安全和环境3、有较强的沟通和表达能力，以及成本控制能力4、有责任心，无不良嗜好，能吃苦耐劳5、可以绘制英文菜单，可以用英文交流学校供中午一顿饭，涉及2个餐厅，共计1000人用餐规模地点：上海市浦东新区三甲港凌白公路1600号上海美国学校浦东校区

新开业餐吧，期待敢于创新的你加入。