• 西厨热菜1级厨师 Commis I

• 沈阳万达文华酒店Wanda Vista Shenyang
• 2019-10-15 23:05:08

1.有星级酒店工作经验优先。2.良好的沟通能力。

• 西厨房厨师 Commis I-Western Kitchen

• 沈阳万达文华酒店Wanda Vista Shenyang
• 2019-10-15 23:05:08

1、热爱酒店服务行业工作；2、四星或五星级酒店相关岗位工作经验；3、具备良好的服务意识，服务技能、技巧；4、身体健康、品貌端正；

• Western Kitchen Cook 西厨厨师

• 深圳前海华侨城JW万豪酒店
• 2019-10-15 22:04:40

SPECIFIC DUTIES 工作任务 :主要招聘西厨热菜厨师To work as directed from his or her Chef de Partie and supervisors 认真完成主管交办的工作。Make sure that food is tasty, attempting presented, fresh, correct portioned and safe 确保食品新鲜美味，可口诱人并且配料合理Wash hands before entering the kitchen or return to work place进入厨房及回到操作台前先洗手Follow “Clean as you go” policy and keep work area clean at all times 遵守“走到哪里都干净”的准则，随时保持工作区域干净整洁5.   Buffet food is delivered on time 按时为客人准备好自助餐食品6.   That mise en place is fresh, correct size, portioned and according to business 依照客人要求调配、摆放食品，大小适中，新鲜可口7.   Will learn and execute the 30 point hygiene standards at all times 认真学习并积极贯彻执行卫生标准30条8.   A la carte food is cooked perfectly right, and in the accurate time 完全按照食谱规定时间及配方制作单点食品，包括按时送递9.   Proper handling of equipment and report break downs or maintenance requests 正确合理使用设备，及时维修保养，遇有损坏立即报告10.  Take temperature checks as required and keep record按要求检查温度并做好相关记录11.   All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first 所有食品需用保鲜膜或合适的盖子封好保存，并由制作者或最初使用者制作标签，注明日期12.  If sick, report immediately to your supervisor 一旦生病，立即告知主管13.  Make sure production charts are closely followed and adhered to. 严格按照生产操作流程制作食品14.  Food for straight consumption is handled with gloves at all times. 取用直接食用之食品时须戴手套操作15.   Usage of right chopping boards is maintained at all times as per Marriott standards. 按万豪的标准正确使用砧板16.  Time card must be punched in and out. 出入酒店需拉考勤卡17.  No associate to be on the property after working hours without authorization 未经许可，任何员工下班后不在酒店逗留18.  Attends the daily 15-minute training session. 按要求参加每天15分钟培训19.  Set up station properly and on time for each service period. 每次上菜前及时清理工作台20.  Make sure all food is prepared by recipes designated by supervisor. 严格按照配方准备食品21.  Inform supervisor of any problems or complaints when they arise. 遇有问题或投诉，立即告知主管22.  Be able to work in another area when needed and take part in cross-training when directed. 按要求参加岗位交叉培训，需要时能调至其他部门协助工作23.   Food in fridges to be checked on the beginning of every shift and container be changed if necessary. 每次交班前需检查冰箱食物，如有需要，及时更换盛器。24.  Reports to supervisor before leaving the working station. 离开工作岗位前须向主管报告25.  After work switch off all unnecessary equipment. 下班前关闭所有不用的设备26.   Breaks and meal periods as per hotel standards. 按酒店之标准安排休息及用餐时间27.  Be aware of accident prevention and help enforce safe work conditions ZERO ACCIDENT IS OUR GOAL. 知道如何预防工作事故，确保安全工作生产，以实现零事故之目标28.  Follow all hotel regulations as outlined and directed. 严格遵守酒店各项规章制度JOB SPECIFICATION职位要求 :Minimum of 2 year in a similar position in a reputed 5* Hotel. 至少两年五星级酒店工作经验Kitchen attendant (Commis III) experience for at least three years  至少三年厨师工作经验

• 西厨房一级/二级厨师 Western Kitchen Commis I & II

• 长沙尼依格罗酒店 Niccolo Changsha
• 2019-10-15 21:07:57

职位描述 Job description1.在每日运营例会中积极主动分析自己的想法、观点和建议。Actively share ideas, opinions and suggestions in daily shift briefings.2.保证冷库中所有物品遵守先进先出原则，以最大化减少浪费和损坏。Maintain proper rotation of product in all chillers to minimize wastage / spoilage.3.确保库存申请单准确记录。Ensure storeroom requisitions are accurate.4.确保所有工作区域、器皿和设备的干净及维护。Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.5.遵守厨房政策、流程和服务标准。Follow kitchen policies, procedures and service standards.6.在处理食物和饮品时遵守所有安全卫生政策。Follow all safety and sanitation policies when handling food and beverage.任职要求 Qualifications1.要求在厨房烹饪领域有相关工作经验，如在烹饪学科有学位证书更佳Previous experience in the culinary field required or Diploma Certification in a Culinary discipline.2.至少4-6年国际五星级酒店或高端饭店工作经验Minimum of 4 to 6 Years’ Experience in international 5 Star hotels or High-end Establishments.3.中文书写及口语必须流畅。会英文更佳。Proficiency in written & Spoken Chinese is a must. English is a plus.

• 全日餐厅厨师领班 Western Kitchen Demi Chef

• 长沙尼依格罗酒店 Niccolo Changsha
• 2019-10-15 21:07:57

职位描述 Job description1.据有常规的烹饪技能和知识。Have general knowledge of food technique.2.确保所有的准备工作已经在开餐之前准备到位。Ensure mise-en-place is completed prior to service.3.积极主动的监督厨房冻库卫生以确保厨房营运的卫生和安全。Supervise and take active part in cleaning kitchen chillers to ensure that is clean and safe for operation.4. 确保供应商及时的到货。Ensure that the suppliers are picked up in time.5.熟悉厨房的设施设备。Be familiar with kitchen equipments.6.确保高标准的个人形象和仪容仪表。Ensure high standards of personal presentation and grooming.7.根据行业、公司和酒店对于餐饮部职能要求的变化做出反应。Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.任职要求 Qualifications1.烹饪专业文凭者优先。Cooking school certification preferred but not required.2.至少2年西餐烹饪经验，酒店厨房履历优先。Minimum 2 years experiences as Western cook; hotel experience is preferred but not required.

• Comiss I/II 西厨房一级/二级厨师

• 深圳龙华希尔顿逸林酒店
• 2019-10-15 20:51:44

Have a good knowledge of cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner.具备有与本职位相配的烹饪知识，高效率，高质量完成本职工作

• ID28467 西厨房厨师 Commis II

• 昆明索菲特大酒店
• 2019-10-15 20:43:22

1.把食品整齐摆放在货架上和冰箱内。2.保持本部门工作场地干净、整齐 3.协助清洗设备及用具。 4.根据标准的烹饪方法在制作。5.和其它员工保持良好的工作关系。6. 遵守饭店的规章制度。7. 和所有员工保持良好的关系。1.Stock food items neat in shelves and fridges.2.Keep the section that he is assigned to in good working order.3.Assist in cleansing utensils and equipment.4.Work accordingly to standard recipes.5.Keep good rapport with all staff.6.Follow hotel rules and regulations at all times.7.Keep good relationships with all staff at all times.

• 西厨厨师主管

• 嘉兴福朋喜来登酒店
• 2019-10-15 20:19:43

根据工作标准、备料单、照片及上级指示准备食物，协助厨师长培训员工。参与提高食品质量，保证厨房运作的顺利进行。当接到指示时厨房的所有区域都要进入工作状态。协助管理员工，为员工发展提供帮助，参与食物的质量控制，提高产品的菜色和味道。-具备有与本职位相配的西餐烹饪知识，高效率，高质量完成本职工作;-能够完善有必要的工作技巧，提供工作方面知识培训，并帮助员工达到标准。

• 厨师

• 桐乡美高大酒店
• 2019-10-15 20:16:39

 一、服从厨房班长的领导，严格遵守操作程序。遵守各项规章制度，完成本岗位承担的工作任务。二、熟悉和掌握各种菜品的基本制作技术，要求色、香、味、形符合质量标准。三、每天按照厨师长拟定的菜单烹制，保证按时开餐。四、在菜肴烹饪过程中，严格按照操作规程，同时，要针对客人不同的饮食习惯，随时改变烹饪操作，以满足其需要。五、烹调时应注意个人卫生，接触食品要洗手，操作时，严格掌握卫生要求。六、计划用料，精工细作，提高烹调技术，改善制作方法，做到色、香、味俱佳。七、要努力学习，不断提高业务水平，不断提升烹饪技术八、搞好厨房卫生。节约用电用水，做好防火、防盗、防食物中毒工作。九、不得随便离岗，有事向厨师长请假，经同意后方可离开工作岗位。十、完成领导临时交办的其他任务。

• 西餐厨师热厨

• 深圳市皇庭酒店管理有限公司
• 2019-10-15 20:04:18

 工作职责:1.熟练制作各种简餐及小吃;2.对领进的食品原材料进行验收，正确使用和保藏食品原材料;3.向负责人提供每日食品原材料申购单，做好成本控制;4.有研发新菜的能力;5.独立完成本岗位工作（炸炉、切配、面食）.任职资格:1.年龄18-30岁，身体健康;2.有西餐工作1-2年工作经验者优先考虑;3.能吃苦耐劳，服从上级领导安排;4.工作原则性强，执行力强，善于沟通,具有良好职业操守和价值观.

• 西厨房热房主管

• 上海古井假日酒店
• 2019-10-15 20:00:00

为菜单上的菜目制作冷、热调味汁并确保质量和风格上的一致性。Prepares and stores dishes containing eggs, vegetables, fruit, rice and farinaceous foods and pulses制作和存储有蛋、蔬菜、水果、大米和谷类、豆类的食品。Prepares, serves and stores cold larder items whilst directing junior members of the kitchen brigade.制作、供应并储存各种冷柜食品，并指导厨房团队的下级工员。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。 

• 西厨主管

• 北京大兴希尔顿酒店
• 2019-10-15 19:41:15

岗位职责1. To be responsible for the day to day mise-en place, for the kitchen and as requested by Sous Chef.负责全天备餐，能够支持完成厨房副厨师长的要求2. To be responsible for assuring the service according to the kitchen rule.根据厨房准则能够有效负责确保服务质量3. Necessary corporeal hygiene is essential.必须确保食品卫生需求4. Able to train subordinates.能够有效培训下属5. To fill out the butcher list order, on Asst. Chef day off在副厨师长休假期间能够下采购单或者签收收货单6. Takes Asst. Chef responsibilities on his day off.在副厨师长休假的时候能够接管他的工作职责7. To check storeroom items missing and report to the supervisors for ordering.检查库房物品的损失并报告给上级采购8. To distribute the mise-en-place work and service position to the subordinates.能够有效分配备货工作并分配职责给下属9. To check all fringe items quality and quantity.检查所有冰箱食品质量和数量岗位要求1. Able to endure long hours.确保能够长时间工作2. Should show creativity in this work and be able to guide his subordinates.在工作中能够表现出创造力能够指导下属3. Good understandings of English.能够听懂英语会话

• 西餐厨师

• 深圳前海郁锦香酒店
• 2019-10-15 19:30:47

主要职责：依照菜谱中份量和质量的标准烹调食品。遵守当地的卫生和安全法规，或其它适用的规定，以及品牌规范和当地的规章制度。按照标准菜谱制作高质量的食品。协助进行饭菜的制作、装盘、装饰和存储工作与客人和内部客户礼貌、友好的交流。指导厨房帮手，包括厨师、厨房服务员和管事的工作。与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。与员工建立并保持良好的工作关系。按计划参加并参与每日例会及其它会议。按计划参加培训活动。事先准备服务所需的食品、饮料、材料和设备。清洁并整理工作区域，等等任职资格：身体健康，五官端正，热爱酒店工作；良好的沟通能力和团队合作能力；具有认真、仔细、端正的工作态度；

• 西厨房热菜厨师

• 廊坊万达嘉华酒店Wanda Realm Langfang
• 2019-10-15 19:29:37

岗位职责1.在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2.按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1.中专以上文化程度，或相关专业毕业。2.熟悉饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。3.1年以上同星级同岗位工作经验4.能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。5.一定的文字语言表达能力。6.工作有责任心，做事认真负责。

• 西厨房热菜领班

• 廊坊万达嘉华酒店Wanda Realm Langfang
• 2019-10-15 19:29:37

岗位职责1.在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2.按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1.中专以上文化程度，或相关专业毕业。2.熟悉饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。3.2年以上同星级酒店工作经验4.能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。5.工作有责任心，做事认真负责。

• Banquet/Bar&Club Kitchen Demi Chef De Partie 西厨宴会/酒吧会所领班

• 广州圣丰索菲特酒店
• 2019-10-15 19:04:52

Ensure that production is done according to the standard recipes at all times.确保所有出品按照标准的烹饪方法制作。Delegate work to the Commis assigned to him.带领帮厨工作。Check fridge and Products thoroughly to avoid spoilage.为防止食品变质，要彻底检查冰箱。Has knowledge of all food items concerning ingredients, cooking techniques and preparation.熟悉所有菜的配料烹饪方法及准备工作。Is alert in energy saving.注意节省原料。Ensure production and quality meets hotel standards.确保出品达到饭店的标准。Hire, develop and retain quality chefs.招聘，发展维持有能力的厨师Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement.表扬鼓励行为优秀的下属厨师，并有效的指导积极的改进Conduct annual performance appraisals for subordinate chef为下属厨师做年度评估Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail.为下属厨师的培训项目提供有效的支持，使之达到其职位的期望和相应Establish and maintains good relationships in his section.建立和保持良好的工作关系。Follow hotel policies at all times.遵守酒店的规章制度。Keep good relationships with all his colleagues especially within his department.和其它员工保持良好的关系，尤其在本部门。Perform other related duties & special projects as assigned by the supervisor随时执行上级分配的其他相关任务或特殊项目

• Commis - Xian Kitchen 西厨房厨师

• 西安丽思卡尔顿酒店
• 2019-10-15 18:55:29

1. To have a complete understanding of, and adhere to the company’s policy relating to Food hygiene and Safe Food Handling practices.须完全理解并遵守公司有关食品卫生和食品安全操作规范的政策。2. To have a complete understanding of, and adhere to the culinary standards relating to recipes, preparation methods and plating standards in your outlets.须完全清楚所在厨房菜品的配方，制作方法和出菜标准。3. To liaise with the Stewarding Manager in order to ensure high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small Kitchen equipment, floors and fridges 协助管事部经理，以确保厨房各个领域高标准的清洁度，如机械，小型厨房设备，地板和冰箱4. To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.要确保厨房运营及厨房设备的保养有一个良好的标准与最低破损。5. To ensure any operating equipment malfunction is communicated to the Chef de Cuisine immediately, to allow for engineering response.要确保厨房任何操作设备的故障，须立即报告厨师长，并且让工程部维修。6. To expedite orders on the line, if required.如果有需要，须在工作岗位读单，和出菜7. To follow all control and key procedures.要遵循所有的控制程序和关键要点。8. To ensure all “quality ingredients” are accurately ordered, received and stored following F.I.F.O. rotation.要确保采购所有“优质的原料”，收货和“先进先出”的存储标准。9. To ensure all “quality ingredients’’ are professionally prepared in accordance with recipes ,plating guides ,buffet set ups , with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team achieve its financial goals-targets.确保所有“优质的原料''根据专业配方，制作方法，去准备，同时以提高生产时间和减少浪费为重点，支持的厨师团队实现其营业目标，控制食物成本。10. To assist in the development of a safe and clean working environment. 协助创造一种安全、清洁的工作环境11. To take a professional interest and responsibility for the quality of incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.对接收的食品质量要承担责任，确保所有食品类商品是按照顺序表和采购规格来收货。12. To assist the storeroom Receiving Clerk in reviewing the quality of goods received, if required,如果需要,协助收货员对货物质量审核检收。13. To perform daily inspections of all walk-in refrigerators, reach INS, to ensure that proper rotation of food is adhered to prior to and upon completion of your shift.进行冰箱日常检查，是否运转正常，并确保当天的食品能够有合理的轮转。14. To develop “Chef’s Creations" which meet the needs of the target market and are in line with the operating concept for the restaurants-hotel, and will assist with the development of Personal Culinary Style. 需根据酒店-餐厅的经营风格，同时满足目标市场的需求的条件下，提高厨师的创作精神，并协助提高个人的烹饪水平。

• Western KIT Chef西厨房厨师

• 深圳蛇口希尔顿南海酒店
• 2019-10-15 18:49:13

1.同岗位工作经验1年以上。2.接受过专业技术训练，达到厨师技术水平。3.有丰富的技术及行政经验，在5星级饭店工作不得少于1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。

• Main Kitchen CDP 主厨房主管

• 南京朗昇希尔顿酒店
• 2019-10-15 18:46:55

岗位职责1.各类冷荤的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗，及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。岗位要求1.为人正直，有责任心。2.有多年西厨房工作经验 3.身体健康，能吃苦耐劳。

• 西厨房厨师

• 三亚凤凰岛度假酒店
• 2019-10-15 18:38:15

岗位职责1、在西厨厨师长的领导下，按菜式规定，烹制各种菜式，保证出品质量。2、按西厨厨师长厨分工，完成大型宴会、酒会的菜品制作任务。岗位要求1、熟悉饮食的工作规范和要求，掌握配菜的各种操作技术的质量要求。2、能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。3、工作有责任心，做事认真负责。

• 全日餐厅厨师主管

• 北京万达嘉华酒店Wanda Realm Beijing
• 2019-10-15 18:37:23

岗位职责：1、 进行菜肴的制作、烹饪、上餐和存储工作；2、 事先准备服务所需的食品、材料和设备；3、 与客人和内部客户礼貌、友好的交流；4、 指导厨房帮手，包括厨师、厨房服务员和管事的工作；5、 与上级交流疑难问题，客人或内部客户的意见以及其他相关信息；6、 实施酒店和部门的规定、政策和工作程序。任职资格：1、 中技以上文化水平；2、 熟悉全日厨房的工作规范和要求，掌握配菜的各种操作技术的质量要求；3、 了解食品卫生法，能按工作规范和质量标准要求独立进行工作，并有相应的技术等级。福利待遇：1、 五险一金、商业险、医疗二次报销、包吃住；2、 各种带薪假期（年假、病假、产检假等）；3、 高额年终奖、节日礼品、工会福利等；4、 丰富的员工团建活动、年度旅游等；5、 领导nice，工作环境好。

• 西厨热菜厨师

• 乌鲁木齐万达文华酒店Wanda Vista Urumqi
• 2019-10-15 18:34:16

岗位职责1.各类冷荤的烹调制作，根据卫生标准严格操作安全生产，保证食品的质量。2.严格遵守每个工作流程,妥善保管各种冷荤原材料，合理用料，降低消耗成本。3.负责对专用工具、砧板、容器等消毒工作，同时也要保持冰柜、烤箱等清洁卫生。4.检查每日餐后的原料消耗，及时申购、补充。5.配合食品检验部抽查菜品及留样品种并进行化验，确保宾客食品的绝对安全。岗位要求1.为人正直，有责任心。2.有多年厨房热菜工作经验 3.身体健康，能吃苦耐劳。

• 西厨厨师 ADD Commis Chef

• 天津中北假日酒店
• 2019-10-15 18:31:43

 • Produces food of high quality according to standard recipes 按照标准菜谱制作高质量的食品• Assists with the preparation, presentation, decoration and storage of the following dishes:协助进行以下饭菜的制作、装盘、装饰和存储工作：o Meat dishes 荤菜o Meat marinades 腌肉o Carve meats 割肉o Fish and shell fish 水产品o Sauces for fish and shell fish 水产品用酱 o Garnishing techniques and methods of service for fish 对鱼进行装饰的技巧和方法o Pastry, cakes and yeast goods 西饼、蛋糕和发酵食品o Petits fours 法式小点心o Desserts 甜点o Chinese Regional Dishes  中国地方菜 Guangong dishes       粤菜 Sichuman dishes       川菜 Beijing dishes      北京菜 Shanghai dishes     上海菜    o Thai Regional Dishes 泰国菜 Salads       沙拉 Dressings       沙拉酱 stocks and soups       汤 curries       咖哩o Indian Regional Dishes 印度菜 appetizers       开胃菜 curries       咖喱 vegetables        蔬菜  Lentils       豆 Breads       面包o Malay and Nonya Dishes 马来和娘惹菜 sambal, acar and urap       咖喱饭调味品、开胃菜和生菜 appetizers       开胃菜 aeat and seafood curries       肉和海鲜咖喱 rice dishes       米饭 noodle dishes       面条o Indonesian Dishes 印尼菜 sambal, acar and urap       咖喱饭调味品、开胃菜和生菜 appetizers开胃菜 meat and seafood curries       肉和海鲜咖喱 rice dishes       米饭 noodle dishes       面条o Japanese Dishes 日本菜 Gohanmono      米饭 Stocks and soups       汤 Sashimi       刺身 Tmpura       天妇罗 Nabemono       锅类 Noodles       面条o Vietnamese Dishes 越南菜 appetizers and their dressings       开胃菜和调味品 stocks and soups       汤 chicken, meat, seafood and vegetable dishes       鸡肉、肉、海鲜和蔬菜菜肴o Asian Dishes 亚洲菜 liquid and solid deserts       液体和固体甜点 steamed sweet rice based desserts       甜米加甜点 baked desserts       烤制甜点o Dim Sum          点心 sweet and savoury dim sum       可口甜点 deep fried dim sum       油炸点心o Buffet Food 自助餐 Preparation       制作 Storage       储存 • Communicates politely and display courtesy to guests and internal customers与客人和内部客户礼貌、友好的交流。• Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards指导厨房帮手，包括厨师、厨房服务员和管事的工作。• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information  与上级交流疑难问题，客人或内部客户的意见以及其它相关信息。• Establishes and maintains effective employee working relationships与员工建立并保持良好的工作关系。• Attends and participates in daily briefings and other meetings as scheduled按计划参加并参与每日例会及其它会议。• Attends and participates in training sessions as scheduled按计划参加培训活动。• Prepares in advance food, beverage, material and equipment needed for the service事先准备服务所需的食品、饮料、材料和设备。• Cleans and re-sets his/her working area清洁并整理工作区域。• Implements the hotel and department regulations, policies and procedures including but not limited to:实施酒店和部门的规定、政策和工作程序，包括但不限于：  o House Rules and Regulation 酒店的规则和规定o Health and Safety 健康和安全o Grooming 仪容o Quality  质量o Hygiene and Cleanliness  卫生和清洁• Performs related duties and special projects as assigned      执行被分派的相关任务和特殊项目。

• 西厨师主管Chef De Partie

• 天津中北假日酒店
• 2019-10-15 18:31:43

 • In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known 在经理缺席时进行交接班说明，确保了解酒店的活动和运营要求。• Prepares, cooks, serves and stores the following dishes:      进行以下菜肴的制作、烹饪、上餐和存储工作：o Appetizers, Savories, Salads and Sandwiches 开胃菜、小菜、沙拉和三明治 Applies organization skills for mise en place          在开餐准备工作中发挥组织能力o Sauces 调味汁 Produces hot and cold sauces for menu items ensuring consistency       制作菜单上的冷、热调味汁并保证风格一致o Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes 蛋、蔬菜、水果、米饭和谷粉制品o Poultry and Game dishes 禽类和野味o Meat dishes 荤菜 meat marinades       腌肉 carve meats       分割肉o Fish and shell fish             水产品 sauces for fish and shell fish          水产品用酱 garnishing  techniques and methods of service for fish          对鱼进行装饰的技巧和方法o Pastry, cakes and yeast goods   面点、蛋糕和发酵食品 petits fours        法式小点心 desserts          甜点o Hot and cold deserts 冷、热甜点 Decorate, portion and present          装饰、切片和装盘o Plates and Terrines 肝酱和肉酱 Prepares pastries for pate en croute         准备法式糕点o Chinese Regional Dishes  中国地方菜 Guangong and Chiu Chow dishes          粤菜及潮州菜 Prepares an extensive range of meat, vegetable, chicken and seafood dishes 制作多种多样的肉、蔬菜、鸡肉和海鲜等菜肴 Prepares sauces, condiments, seasonings and flavouring agents 制作调味汁、调味品、调料和调味剂 Prepares Chiu Chou braised dishes 制作潮州炖菜 Prepares Chiu Chou dehydrated products  制作潮州干菜  Sichuan dishes       川菜  Prepares a range of specialty chicken and duck dishes 制作多种特色鸡肉和鸭肉菜 Prepares a range of specialty seafood dishes 制作多种特色海鲜菜 Prepares a range of vegetable dishes 制作多种蔬菜菜肴 Prepares braised meat dishes 制作炖肉菜 Prepares hot and cold noodle dishes 制作冷、热面条 Beijing and North China dishes       北京菜和华北菜 Prepares specialty chicken and duck dishes 制作特色鸡肉和鸭肉菜 Prepares specialty seafood dishes 制作特色海鲜菜 Prepares a range of vegetable dishes using regional cooking principles and specialty food presentation 使用地方烹饪法和特色食品外形处理，制作多种蔬菜菜肴 Prepares braised dishes according to regional style 按照地方风味制作炖菜 Prepares noodle dishes  制作面条  Shanghai and East China dishes         上海菜和华东菜 Prepares specialty menu items using specialized and preserved commodities 使用特别的腌制材料制作特色菜肴  Prepares specialty chicken and duck dishes 制作特色鸡肉和鸭肉菜 Prepares specialty seafood dishes 制作特色海鲜菜 Prepares a range of vegetable dishes  制作多种蔬菜菜肴  Prepares braised dishes according to regional style 按照地方风味制作炖菜 Prepares noodle dishes 制作面条  o Thai Regional Dishes 泰国菜 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings       制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品 Prepares regional appetizers       制作地方口味的开胃菜 Prepares soups       做汤 Prepares regional curries        制作地方口味的咖喱食品 Prepares regional sauces, dips and dressings        制作地方口味的调味汁、调味酱和调味品o Indian Regional Dishes 印度地方菜 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, chutneys and breads制作多种多样的地方食品，包括开胃菜、汤、咖喱、调味汁、印度酸辣酱和面包 Prepares regional appetizers       制作地方风味的开胃菜 Prepares soups       做汤 Prepares regional curries       制作地方口味的咖喱食品  Prepares regional breads       制作地方口味的面包o Malay and Nonya Regional Dishes马来和娘惹菜 Prepares extensive range of regional food, including appetizers, soups, curries, sauces, dressings,       制作多种多样的地方食品，包括开胃菜、汤、咖喱、酱汁、调味品 Prepares sambas, achar, and kerabu       制作咖喱饭调味品、开胃菜和葛拉布饭 Prepares soups and stocks       做汤 Prepares regional curries       制作地方口味的咖喱食品 Prepares regional rice dishes       制作地方口味的米饭 Prepares regional noodle dishes       制作地方口味的面条o Indonesian Dishes 印尼菜 Prepares extensive range of regional food, including sates       制作各种各样的地方食品，包括肉串 Prepares regional curries       制作地方口味的咖喱食品 Prepares regional rice dishes        制作地方口味的米饭 Prepares regional noodle dishes       制作地方口味的面条o Japanese Dishes 日本菜  Prepares and procedures a range of Japanese food including sunomono, tsukemono aemono, yakimono mushimono, gohanmono and kaiseki menu items制作和处理各种日本菜，包括醋物、渍物、和物、烧物、蒸物、米饭和怀石菜单的菜目。 Prepares and procedures a range of aemono (dressed salads), sunomono (vinegared salads), and tsukemono (pickles)       制作和处理各种和物（装饰用沙拉）、醋物（醋拦沙拉）和渍物（泡菜） Prepare and produce Sashimi       制作刺身 Prepare and produce a range of mushimono (steamed) dishes       制作各种蒸物（蒸制食品） Prepare and produce a range of yakimono  (grilled dishes)       制作各种烧物（烤制食品）o Vietnamese Dishes 越南菜 Prepares extensive range of regional food, including banquet, festive, and specialty menu items       制作各种各样的地方风味食品，包括宴会、节日用餐和特色菜单菜目 Prepares and produces a range of salads       制作各种沙拉 Prepares soups and stocks         做汤 Prepares chicken, meat, seafood and vegetable dishes       制作鸡肉、内类、海鲜和蔬菜   Prepares regional rice dishes       制作地方口味的米饭 Prepares regional noodle dishes       制作地方口味的面条o Asian Desserts 亚洲甜点 Produces a range of liquid and solid deserts      制作各种液体和固定甜点 Produces and presents a range of steamed sweet rice based desserts       制作各种蒸甜米饭和甜点并装盘 Produces baked desserts       制作烤制甜点o Dim Sum 点心 Produces sweet and savoury dim sum       制作甜咸点心 Produces deep fried dim sum      制作油炸点心 Produces baked dumpling       制作烤制的饺子  Produces a range of baked desserts      制作各种烘烤甜点o Buffet Food 自助餐 Prepares and presents food for buffets       制作和摆放自助餐 Prepares and presents desserts for buffets       制作和摆放自助餐甜品 Stores buffet items       储存自助餐食品• Communicates politely and display courtesy to guests and internal customers与客人和内部客户礼貌、友好的交流 。• Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards指导厨房帮手，包括厨师、厨房服务员和管事的工作。• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information        与上级交流疑难问题，客人或内部客户的意见以及其它相关信息 。• Establishes and maintains effective employee working relationships与员工建立并保持良好的工作关系 。• Attends and participates in daily briefings and other meetings as scheduled按计划参加并参与每日例会及其它会议。• Attends and participates in training sessions as scheduled按计划参加培训活动 。• Prepares in advance food, beverage, material and equipment needed for the service事先准备服务所需的食品、饮料、材料和设备。• Cleans and re-sets his/her working area清洁并整理工作区域。• Implements the hotel and department regulations, policies and procedures including but not limited to:实施酒店和部门的规定、政策和工作程序，包括但不限于：  o House Rules and Regulation 酒店的规则和规定o Health and Safety 健康和安全o Grooming 仪表仪容o Quality  质量o Hygiene and Cleanliness  卫生和清洁• Works with Supervisor in manpower planning and management needs和上级领导一起进行人力规划和管理需求。• Works with Supervisor in the preparation and management of the Department’s budget和上级领导一起编制和管理部门预算。

• 西厨厨师 Commis

• 璞瑄酒店
• 2019-10-15 18:25:44

Major Responsibilities 主要职责：Ensure food is prepared properly and safely. 确保食物的制作为正确及安全的方法。Ensure that all guests requests are considered.确保考虑到所有顾客的需求。Assist other colleagues as needed. 需要时，协助其他员工。Help to ensure kitchen food costs are maintained.协助确保食材成本控制。Participation of all staff to the Food Safety training.所有员工都参与食品安全培训。  Job Specification职位要求: At least 1 years work experience at the same position in a five star hotel.具备五星级酒店同等职位一年以上相关工作经验。Good communication skills and service oriented.具有良好的沟通能力和服务意识。Self-starter.积极主动。