• Bakery Chef/CDP/Helper面包房厨师长/厨师/厨工

• 太原凯宾斯基饭店
• 2019-10-16 14:12:43

1. Support Executive Chef and Head Pastry Chef to Providing high quality bakery product,    reflecting European flare and highest international standards. through the implementation    of innovative and up-market bakery products    支持行政总厨、饼房厨师长通过创新和制作高市场占有率的烘焙产品来    提供反映欧洲风味和最高国际标准的高质量产品2. Support Executive Chef  producing savory tart and related products as menu and      department requirements     根据菜单及部门要求，协助行政总厨3.  Supervise and conduct on job training on daily basis in order to increase department         productivity and highest quality standards     协助指导每日工作技能培训以确保提高部门生产力和最高质量标准4. Maintain the highest hygiene and work safety standards    维持最高卫生标准和最高工作安全标准5. Be able to provide food in accordance to outlet requirement and maintain flexibility to     work within kitchen section and department of different cuisines as per department    need and training specifications    能提供满足餐厅要求的食物，与厨房不同菜式分部灵活合作QUALIFICATIONS:1. Diploma from Culinary School    烹饪学校的文凭2. At least 5 years experience in 5stars hotel with 2 years in a similar position    至少5年五星级酒店的工作经验，其中2年相似岗位的工作经验3. Good understanding of working skills related to the position and cuisine for      which the job is apply for    完全理解与该岗位相关的工作技能及烹饪技巧4. Have experience in managing quantity food production and outside catering     管理食品生产质量及外租服务的经

• Japanese Kitchen Chef 日本餐厅厨房厨师长

• 深圳龙华希尔顿逸林酒店
• 2019-10-16 14:12:10

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.保证日料厨房正常工作。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.积极开创新菜，制订餐厅的菜单、自助单及特殊菜单。岗位要求1.大专以上学历,同岗位工作经验2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，熟悉日料厨房烹调。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。

• 西厨行政助理厨师长Exec Sous Chef - Western Kitchen

• 三亚湾海居铂尔曼度假酒店
• 2019-10-16 14:11:36

岗位职责/职位描述：1.执行并协调组织、准备、生产、展示和确保为客人提供的高标准的西式烹饪服务。2.管理西厨房人员的调配，采取与品牌文化、工作方法、沟通、招聘等一致的管理方式。3.帮助下属提高他们的技能并为他们的职业发展提供支持。4.赋予极强的创造力，可以带领团队及时做出新菜品的推广以及更新。5.对酒店食品卫生、安全及食品质量负责。岗位要求：1.5年以上的相关经验。2.具备一定的沟通技巧、有一定英语基础。3.具备处理客人与人才关系问题的技巧。4.熟悉电脑操作知识。

• 酒店中西餐厨师长

• 江苏百源国际大酒店
• 2019-10-16 14:09:21

任职要求：    男性，年龄45岁以内，形象气质良好。酒店管理，餐饮技能或相关专业的大专学历或职业证书，熟知餐饮厨房各部工作流程，并具有良好的沟通能力，卓越的领导能力，善于管理并激励员工和成本控制，有能力判别及解决部门内部可能出现的问题，熟练运用办公软件及相关管理软件，具备优秀的书面和口头表达能力，至少3年以上五星级酒店餐饮厨师长同岗位工作经验，诚实可靠、品行端正，具有较强的工作责任心和学习能力、良好的团队合作意识。 岗位职责：1、依照标准化菜单的要求，以质量和外观为重点，负责厨房和管事部工作的顺利进行2、遵守部门预算，时刻注意常额人员编制和成本控制3、负责制定、更新和实施标准操作程序和当地标准操作程序4、实施有效全面的培训计划，确保所有员工接受良好的培训和再培训。并作培训纪录5、严格控制食材采购成本                                     6、协助餐饮总监做好内控                                     7、开发新菜品，增加宾客满意度及增加收益                     8、部门物资的管理及定期盘点                                 9、降低餐具的损坏率                                         10、制作菜单及菜谱，根据季节变化，不断推出创新菜及每月(周、日)的特式菜                                             11、协调本部门的内部工作，调动厨师积极性。监督食品质量，充分满足顾客对食品方面的要求                              12、使用、管理与维护整个厨房设备。下班前检查所有的水、电、气、油开关，确保设备的安全                                   13、同采购部门保持密切的联系，制订采购计划，及时提供采购申请单。签署厨房每日提货单                          14、按工作程序做好与餐厅、采购部、库房部、管事部的横向联系，并及时对部门间争议提出界定要求  

• Executive Chef 行政总厨

• 广州海航威斯汀酒店
• 2019-10-16 14:08:56

职位概述：      负责厨房日常运作的总体成功。通过亲自执行任务展示烹饪技能，同时领导员工并管理所有与餐饮相关的职能。努力不断提高客人和员工的满意度，同时最大限度地提高所有责任领域的财务业绩。监督所有厨房区域，以确保提供始终如一的优质产品。负责指导和培养员工，包括直属下属。必须确保满足卫生和食品标准。责任领域包括监督所有备餐区（如宴会、客房服务、餐厅、酒吧/酒廊和员工食堂）和所有配套区域（如洗碗室和采购室）。        教育和经验要求  1、6 年以上厨房、餐饮或相关专业领域工作经验。或在经认可的大学取得烹饪术、酒店和餐厅管理或相关专业的两年制学位；2、4 年以上厨房、餐饮或相关专业领域工作经验。3、领导酒店厨房运作，为所有日常运作提供指导。4、为下属提供指导和指示，包括设定绩效标准和监督绩效。  5、倡导健全的财务/业务决策；表现出诚实/正直；以身作则。6、审核人员编制，确保宾客服务、运营需求和财务目标均得以满足。 7、了解并实施品牌的安全标准，确保满足烹饪标准和责任，为菜品开发提供指导，监控生熟食品的质量，确保符合标准。  8、定期准备和烹饪或为特殊客人或场合准备和烹饪各种类型的食品，确保卓越的客户服务。 9、通过沟通和协助个人了解客人需求，并在需要时提供指导、反馈和个人辅导，改善服务质量。10、表现出宾客接待方面的领导力，体现卓越的客户服务，并为客户关系营造积极的氛围；授权员工提供卓越的客户服务。制定指导方针，让员工了解有关期望和因素。确保员工接受持续培训以了解客人的期望。  任职资格：同上

• Executive Sous Chef 行政副总厨

• 广州圣丰索菲特酒店
• 2019-10-16 14:07:21

• Ensures all department’s requirements are submitted/done on or before its due dates• 确保在规定时间或在之前将所有部门要求的事情都提交/做好了。• Responsible for all the Restaurant and food related areas operational points and standards • 负责所有餐厅和食品相关区域操作点和标准。• In the absence of the Executive Chef responsible for final authorization and approval of all market list, storeroom requisitions and urgent orders.• 行政总厨缺席时，负责所有市场清单，仓库下单和紧急订单的批准和最终的授权。• Attends daily meetings with Executive Chef and ensures relevant information are relayed on to all kitchen department’s• 和行政总厨出席日常会议并确保相关信息传递给所有厨房部门。• In the absence of the Executive Chef responsible for final authorization and approval of all vacation leave, Extra-Off Form, Overtime Request and such likes among all his subordinates.• 行政总厨缺席时，负责其下属所有假期，其他形式休假，加班要求等类似的休假的批准和最终的授权。• Ensures Ambassador’s annual vacation leaves are well executed according to plan• 确保大使的年假都按计划执行。• Conducts daily Sous chef’s briefing • 开展日常的厨师短会。• Responsible for Ambassador Family restaurants in hotel and Dormitory.• 负责酒店大使家庭的餐厅和宿舍。• Reports directly to the Executive Chef• 直接向行政总厨汇报工作。• Ensures to maintain Ambassador’s highest productivity and efficiency level at all times• 确保时刻维持大使的最高生产力和效率水平。• Provides functional assistance and direction to the kitchen operation and ambassador restaurants.• 为厨房操作提供功能性的帮助和方向。• Ensures operation is running smoothly at all times• 确保操作过程一直平稳运行。• Has high knowledge of all preparation concerning ingredients, cooking techniques and presentation in all areas of the kitchen• 熟练掌握厨房所有领域有关食材的准备工作,烹饪技巧和摆盘展示。• Conduct functions as interviewing, employee orientation, performance appraisal, coaching, counselling and suspension if necessary, to ensure appropriate Ambassadoring and productivity.• 行为作用如面试、招聘、员工入职培训、绩效考核、指导、咨询和必要时留职查看，以确大使权利和生产力的合理化。• Coordinate functions and activities with Executive Chef/ Banquet Chef• 协调作用和配合行政总厨，宴会厨师长做好活动。• Maintain interdepartmental working relationships• 维护不同部门间的工作关系• Ensures food quality and food production standard practices are well maintained at all times• 确保食品质量和食品出品标准操作都得到良好的维持。• Ensures that production is done according to the standard recipes at all times• 确保出品都是根据标准的食谱所做。• Assist or execute inspections of physical aspects of the preparation areas• 协助或执行对准备区域的物理方面的检查。• Attends to clients’ food tastings/or as required by guests• 参与客户的试菜/或满足客人的要求。• Implements the FOOD SAFETY AND SANITATION/HACCP standards and policies at all times• 执行食品安全和卫生/ HACCP标准和政策。• Delegate work to his assistants and Sous Chefs• 分工给他的助理和副厨师长们。• Establishes and maintain effective employee relations in the department• 建立和维护部门内有利的员工关系。• Follow hotel rules and regulation at all times• 时刻遵守酒店规章制度。• Conduct monthly food inventory of the pastry/ bakery kitchen with the Finance Representative• 每月和财务代表一起盘点饼房食品的库存。• Perform any other duties assigned by the Executive Chef• 执行行政总厨交办的其他任务• Responsible for the Implementation of menus under the direct supervision of the Executive Chef.• 在行政总厨的直接监督下，负责菜单的执行。• Controls and analyses, on an on-going basis the following:• 在持续发展的基础上控制和分析,以下内容：:• Cleanliness, sanitation and hygiene in line with company policy and the FSMS\HACCP Program• 符合公司政策和食品安全管理体系和危害分析关键环节控制点程序，做好清洁，环境卫生和个人卫生。    o Perform related duties and special projects as assigned Quality levels of production and presentation in line with company standards.• 履行相关职责和特殊项目如分配出品的质量水平和符合公司标准的摆盘。• Guest satisfaction• 客人的满意度• Merchandising and marketing• 销售和营销• Operating Food Cost• 控制食品成本• Assists the Executive chef  in maintaining the ideal food and labor cost of the whole department• 协助行政总厨维持理想的食品和整个部门的劳动力成本• Supervises the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food and Beverage department profit.• 监督所有厨房员工的工作，设施和成本，从而达到整个餐饮部利润的最大化。• Ensure wherever possible that ambassadors are provided with a work place free of discrimination, harassment and victimization• 确保提供给大使们一个没有歧视、骚扰和危险的工作环境。• Treat complaints of harassment and discrimination promptly and confidentially.• 及时并且保密地处理骚扰、歧视的投诉。• Treat customers and colleagues from all cultural groups with respect and sensitivity.• 尊重及灵敏地对待来至不同文化群体的每一位客人和同事。• Identify and deal with issues which may cause cross cultural conflict or misunderstanding.• 识别和处理可能导致跨文化冲突或误解的问题。• Develop formal training plans and conduct on the job training sessions for kitchen employees together with Department heads and sous chefs in kitchen.• 为在厨房的厨房员工与部门主管和助理厨师，制定正规的培训计划，开展在职培训会议。• Motivates a strong team amongst the kitchen Department.• 在厨房部门激励出一个强大的团队。• Identify training needs at the kitchen Department, develop & implements training for the Kitchen department staff.• 明确厨房部门培训需求，为厨房部门员工制作和进行培训。• Interviews, orients and hires employees for the kitchen Department.• 为厨房部门，面试，讲解和雇佣员工。• Coach, counsel and disciplines kitchen Department Ambassadors in accordance to the Hotel's policy.按照酒店的政策，指导、劝告和训导厨房部门大使。• Provide training to support quality standards to ensure a luxury guest experience• 提供支持服务质量，确保奢华顾客体验的培训项目。• Greet and be generous to all guests and colleagues and always willing to offer the assistance• 热情大方地回应客人及同事，并乐于助人。• Maintain employee relations• 维护好与员工间的关系• Strictly follow and practice our Sofitel Standard Greeting.• 严格遵循和实践我们的索菲特标准的问候方式。• Highly conversant in both the local language and English• 善于运用当地语言和英语进行对话。• Interact with Guests.• 和客人进行互动交流。• Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors• 协调各部门经理明确部门培训师和大使们的培训机会。• Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies,procedures and standards• 分担责任来整合及对新员工入职程序的介绍，协助执行所有新的政策、程序和标准。• All ambassadors are required to comply with every reasonable request from their hierarchical supervisor(s) within an amount of time that it takes to comply under normal circumstances. • 所有大使在工作中都被要求遵守直接主管所发出的一切合理要求，在一定时间里正常地完成工作。• All ambassadors may be assigned to other duties in the hotel as and when required by business levels.• 当涉及到商业层面时大使须签署酒店内相关其他责任。• All ambassadors are required to embody and practice the Hotel’s Energy/Cost Saving program efficiently.• 所有大使都要求做到有效地操作酒店能源和节约成本程序。• Coordinate with the department managers to help identify departmental trainer and training opportunities for ambassadors• 协助各部门经理，明确部门培训师和大使们的培训机会。• Share responsibilities for the integration and orientation process of new hires and assist with implementation of new policies, procedures and standards• 分担责任，整合及介绍新员工入职程序，协助所有新的政策、程序和标准的执行。• Keep the effective networking within the Sofitel and Accor Chef and F&B communities.• 保持在索菲特和雅高厨师长和餐饮部的社区内的有效交流。• Ensure that all potential and real Hazards are reported immediately and rectified• 确保立即报告和纠正所有潜在的和实际的危险。• Be fully conversant with all departmental Fire, Emergency and Bomb procedures• 熟悉各个部门的消防、紧急和炸弹处理程序。• Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and Ambassadors• 为了客人们和大使们的安全和消防安全，必须确保所有的紧急程序都已经预演、落实和实施。• Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.• 合理地遵守酒店规章制度和法律法规，确保在酒店内所有人的人生和财产安全。• Ensure all Ambassador within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others• 确保所有大使都在部门内以安全的方式操作，避免不安全的或者冒险的行为造成自己或者其他工作人员的损伤。• Use safe manual handling techniques and practice safe work habits following Accor Health, Safety and Environment policies, maintain procedures to minimize our impact on the environment and prevent pollution.• 遵循雅高健康、安全和环境政策，养成使用安全操作手册和操作安全工作的习惯，维护程序，减少对环境的影响和防止污染。• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Accor Internet and Email policy• 确保保密和安全的存储所有知识产权和数据，包括所有印刷品和电子软件。遵守雅高互联网和电子邮件政策。• Ensure Hotel, Customer and Ambassador Information or transactions are kept confidential during or after employment with the company.  • 保证酒店、客户和大使的信息和交易在公司使用期间和之后绝对保密。 

• 全日餐厅副厨师长 ADD Jr.Sous Chef

• 三亚海棠湾开维万达文华度假酒店
• 2019-10-16 13:59:37

岗位职责：1、协助厨师长，监督厨房管理工作，监督餐饮部所有厨房资产管理并确保设施设备处于完好状态。2、制定餐饮所有厨房培训计划并监督施行，为员工配备工作所需的工具和设备。3、协助厨师长一起策划年度推广计划,并按照执行。4、掌握餐饮运营物品发展的最新动态,以期提高服务水平。 岗位要求：1、优秀的沟通技能及卓越的领导能力。 2、 能够承受工作压力，积极应对问题。  3、具有解决问题，推理，号召，组织和培训能力

• Grill/Tep.Kitchen Chef de Cuisine牛排餐厅厨房厨师长

• 重庆丽晶酒店
• 2019-10-16 13:59:30

1.Supervises and participates in the preparation of food监督和参与食品的准备 2.Prepares and inspects food to maintain quality standards准备和检查食品以保持质量标准 3.Works with other departments to efficiently operate kitchen 与其他部门保持合作，以保证厨房的有效运作4.Adheres to hotel policies and procedures遵守酒店的政策和程序

• 西餐零点主管

• 河南洛斯玛精品酒店管理有限公司
• 2019-10-16 13:58:11

岗位职责1.直接向西厨师长负责,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.XX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X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X星级饭店工作不得少于X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。

• 西餐宴会厨师长

• 北京东方君悦大酒店
• 2019-10-16 13:54:45

岗位职责1.直接向行政副总厨汇报工作,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。所有北京东方君悦大酒店的职位请用以下应聘方式： 请在邮件标题栏中注明应征部门与职位，简历须以附件形式发送过来。所有人选简历均会存入集团人才库，恕不退还。我们只会挑选符合条件的人选进行面试，未符合条件的人选恕不另行通知。有意者请将个人简历及近照发至如下邮箱： careers.grandhyattbeijing@hyatt.com 通过点击以下发送申请键，您确认已阅读《环球凯悦员工隐私权政策》，并同意我们根据《环球凯悦员工隐私权政策》使用您提交给我们的个人信息。特别是，您同意我们能够将您的个人信息交由我们的人力资源部经理及员工在美国及世界其他辖区内审阅及参考。请浏览网址 employeeprivacy.hyatt.com查看《环球凯悦员工隐私权政策》。 By clicking the Submit button below you confirm that you have read and agreed to the use of the information you give us in accordance with the Global Privacy Policy for Employees and in particular, you agree that we can make your information available for review and consideration in the U.S and other jurisdictions around the world by our human resource staff and managers. To view the Global Privacy Policy for Employees, please visit: (URL employeeprivacy.hyatt.com)

• Junior Sous Chef,Driftwood Kitchen 特色厨房初级副厨师长

• 三亚亚龙湾瑞吉度假酒店
• 2019-10-16 13:52:22

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• 西厨厨师长/ Western Kitchen Chef De Cuisine

• 杭州西子湖四季酒店
• 2019-10-16 13:40:53

The Four Seasons Hotel Hangzhou at West Lake is looking for Western Kitchen Chef De Cuisine who share a passion for excellence and who infuse enthusiasm into everything they do. We hire motivated people who we train to perform superbly, while we create an environment where they can flourish. Ultimately, our culture breeds success, and rewards it in many different ways. We encourage and expect all of our employees to behave consistently in a manner which demonstrates: o Commitment to supportive teamwork and open communication o Responsibility for ongoing enhancement of their skills and performance o Recognition of personal accountability for their own actions and the outcomes of those actions o An understanding of the effect of their behavior on our guests, their fellow employees and the reputation of the Company Join our team We demonstrate our beliefs most meaningfully in the way we treat each other and by the example we set for one another. In all our interactions with our colleagues, we seek to deal with others as we would have them deal with us." Four Seasons Hotel Hangzhou at West Lake provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine’s 100 Best Companies to work for since 1998.Join us and Enjoy… o An opportunity to build a life-long career with global potential and a real sense of pride in work well done o Best-in-industry training o Complimentary stays at Four Seasons properties (based on availability) with discounted meals o Incentive bonus/ competitive salaries o Employee service awards o Annual employee party/ social and sporting eventsLearn more about what it is like to work at Four Seasons – Visit us:http://jobs.fourseasons.com/https://www.linkedin.com/company/four-seasons-hotels-and-resortshttp://job.veryeast.cn/784080 Wechat: 杭州四季HR 

• 西厨副厨师长Western Sous Chef

• 上海静安铂尔曼酒店
• 2019-10-16 13:38:26

有相关国际酒店相关经验者优先有热房副厨师长的相关管理经验

• 筹备酒店-西厨厨师长

• 西安新兴温德姆酒店
• 2019-10-16 13:26:46

岗位职责1.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。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，其中在5星级饭店工作不得少于8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。

• 西厨房副厨师长

• 四平万达嘉华酒店Wanda Realm Siping
• 2019-10-16 13:17:00

岗位职责：1.根据标准的菜谱制作高质量的食品菜单。2.酒店厨房专业知识及领导能力。3.具有很强的计划、组织、沟通、协调、领导能力。4.熟练运用办公软件及相关管理软件。5.具备优秀的书面和口头表达能力。6.8年在国际星级酒店工作相关经验。7.原则性强，职业化规范度高，具有良好的团队协作精神，出色的人际交往能力，诚实可靠、品行端正。8.具有较强的工作责任心和学习能力、良好的团队合作意识。9.确保所有厨房始终如一地为客人提供口味纯、色泽佳、温度适宜的高质量食品。10.确保所有食品的质量和卫生不低于酒店最低标准。11.确保高效率的采购，收货及库房存储工作，所采购的物品符合酒店的相关规定。12.每日进行食品成本分析以便与预算和预测目标保持一致。13.计划新菜单的传发活动为客人提供各个餐厅的优质食品。14.以身作则，使整个团队保持积极的态度和高昂的情绪。

• 宴会送餐厨房厨师长Banquet&IRD Kitchen Chef De Cuisine

• 北京华彬费尔蒙酒店
• 2019-10-16 13:11:25

Scope of Position- The Chef  de Cuisine-Banquet/IRD Kitchen must supervise all phases of food production and service related to catering functions and group sales, in order to ensure high quality standards and guest satisfaction. The Banquet Chef is directly responsible for quality and quantity control of all food production, control of food and payroll costs and staffing of entire banquet kitchen.  This is to be achieved through the delegation of work to all banquet kitchen personnel. 职责范围:宴会及送餐厨房厨师长负责监管食品制作的全部过程，及餐饮供应和团队销售的相关服务，以便保证提供高质量标准，确保客户满意。此外，宴会总厨直接负责控制食品制作的质量与数量，食品成本与工薪及整个宴会厨房的人员编排。向宴会厨房内的所有厨工分配工作，以便完成该任务。通过向宴会厨房部的所有员工指派工作来实现这一目标。  Requirements 要求Must      possess outstanding guest services skills, professional presentation and sophisticated      communication skills·         必须具备出众的客户服务技巧、专业表现和丰富的沟通技巧。Proficient      in the English language (verbal & written), second language is an      asset.·         精通英语（口语和书面语），掌握第二门语言者优先。·         Must be able to handle a multitude of tasks in an intense, ever-changing environment.·         必须能够在紧张和不断变化的环境下处理多项任务。Must      be flexible in terms of working hours.·         必须在工作时间上灵活安排。       ·         Must work well in stressful, high-pressure situations.·         必须能在紧张、高压环境下工作。Must      be physically fit in order to lift items up to 50 pounds.必须身体健康，能提起50磅重的物品。·         Must maintain composure and objectivity under pressure.·         必须在压力条件下保持镇定和客观。·         Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.·         必须能有效处理工作场所中的问题，包括预见、预防、识别和解决必要的问题。·         Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.·         必须能够了解不同来源的复杂信息，经过考虑、调整或修改以满足某一特定需求的限制。·         Must be effective at listening, understanding and clarifying the concerns and issues raised by coworkers and guests.·         必须有效听取、了解和澄清同事与客人提出的意见和问题。  Responsibilities岗位职责·         Approach all encounters with guests and employees in a friendly, service-oriented manner.·         以友好、面向服务的方式与所有宾客和员工打交道。·         Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling, which will vary according to the needs of the hotel.·         保证按照费尔蒙酒店标准按时出勤，可根据酒店需要做相应变化安排。·         Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.·         确保个人仪容仪表达到高标准，包括上班时穿上适当的制服和佩戴名牌。·         Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.·         始终遵守费尔蒙酒店标准和规定，鼓励安全、有效的酒店营运。·         Supervise all phases of food production and service directly related to all catering functions.·         监管食品制作的全部过程，及餐饮供应的相关服务。·         Responsible for all quantity and quality control of food production and appropriate staffing of entire banquet kitchen.·         负责控制食品制作的质量与数量，及合理编排整个宴会厨房的工作人员。·         Ensure equipment and kitchen cleanliness.·         确保设备和厨房清洁。·         Supervise and schedule garde manger staff·         监督和安排冷餐厨房人员。·         Assure that all cooks have all food items prepared to proper specifications in a timely manner.·         确保所有厨师将符合要求的全部食物品种准备就绪。·         Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals·         保持冰箱和厨房干净、整洁，所有食物品种贴上标签和日期，以便进行必要的加工来实现公司目标。·         Maintain an effective training program for all employees so that all their time can be productive.·         确保为所有员工提供有效的培训，以便其能提高工作效率。·         Keep production of food at an adequate level, which does not result in excessive leftovers and waste.·         充分地确保食物生产，不要产生过多剩菜和浪费。·         Make assistant chef aware of any special products needed for coming functions.·         使助理厨师意识到未来职能所需要的一些专用产品。·         Rewrites menus to update when required.·         按照要求，对菜单进行更新。·         Assists with special menus for clients.·         向客户提供特别菜单·         Cooks and directs all tasting trials for upcoming events.·         烹调预定宴会的菜肴，并进行试尝。·         Organizes and directs any off site functions.·         组织并指导一些场外职责。·         Attends daily BEO meetings and relays information to relevant team leaders, in banquet chefs absence.·         当宴会总厨不在时，参加日常的BEO 会议，并将会议内容传达给相关团队的领导。·         Follows Hotel’s telephone etiquette standards.·         遵守酒店的电话礼仪标准。·         Follows Occupational Health & Safety regulations.·         遵守职业健康与安全规定。·         Ensures adherence to Fairmont’s Code of Ethics·         遵守费尔蒙酒店的《道德规范》。·         Must supply their own basic tools of the trade i.e. Chef’s knife, paring knife, peeler·         必须为顾客提供其基本工具，如主厨刀、去皮刀和水果刀等。·         Other duties as required.·         其他分配职责。 Evaluation –Chef  de Cuisine-Banquet/IRD Kitchen will be assessed by the following:评估－将从以下方面评估宴会及送餐厨房厨师长Observation      by management of Executive Sous Chef required behavior根据行政副总厨的必要行为管理进行观察J.D.      Power Guest Survey as it relates to Banquet Chef, which are the following      topics:J.D. Power进行的与宴会总厨有关的顾客调查，包括以下方面：o        Food Qualityo        食物质量o        Food Presentationo        食物装盘o        Menu Selectiono        菜单选择Colleague      EES同事EESHealth      & Safety and Environmental initiatives and practices健康、安全和环境计划与实践

• 厨师长

• 北京大兴希尔顿酒店
• 2019-10-16 13:08:37

岗位职责1. To supervise the entire operation of the kitchens and releases chef in his day off.管理整个厨房的运作并且能够合理安排厨师的休息2. To delegate responsibilities to the staff effectively.能够有效地给员工安排工作任务3. To ensure that the staff’s performance and appearance are up to the standards set by the hotel.确保员工的工作表现和外观形象符合酒店标准4. To set up control systems to assure quality and portion consistency.建立有效的管理系统确保质量和工作分配的一致性5. To check that food cost remains at the level set by the management.确保食品成本符合管理层设定的标准6. To be responsible for the kitchen in all aspects of food preparation, staffing, hygiene and  cleanliness on Sous chef day off.在各部门厨师长休假的时候负责厨房全面事宜包括准备食品,员工安排,卫生和清洁7. To conduct ongoing training of the staff.定期给员工开展培训8. To check all equipment and issue orders for maintenance or repairs when necessary.在有必要的时候要监察所有需要维修或保养的设备和相关订单9. To inspect store rooms, refrigerator, washing area and receiving areas constantly.定期检查储藏室,冰箱,洗完区和收货区10. To perform any other duties assigned by Executive Chef or Executive Sous Chef or Sous Chef.支持并配合由总厨或者副总厨或者部门厨师长指定的工作职责岗位要求1. Should be totally competent in his field.能够在这个领域完全胜任2. Able to organize delegate and guide his subordinates.能够组织,委派并指导下属3. Should set a good example i.e. corporeal hygiene and creativity plus endurance.应该建立好的榜样比如食品卫生安全和创造力和忍耐力4. Should have a good understanding of his staff.要能够很好的和员工沟通并能理解员工的想法5. Able to supervise the kitchen.能够监管好厨房6. Must be willing to train his subordinate and adhere to hotel’s training policies and requirements.愿意培训下属并且支持配合酒店的培训政策和要求

• ADD Sous Chef 西厨副厨师长

• 大理洱海天域英迪格酒店
• 2019-10-16 13:06:12

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• 厨师长

• 广州桃花江豪生酒店
• 2019-10-16 13:03:42

 1、全面负责厨房的组织、指挥和烹饪工作。2、 了解掌握各岗位人员技术水平和工作特点，根据个人专长，合理安排技术岗位。3、 组织厨房执行完成月、季、年度工作计划。4、 熟悉各种原材料种类、产地、特点、价格、淡旺季。熟悉掌握货源供应情况。与采购部保持良好的联系，保证货源供应及时，质量良好，遇有重要宴会，需亲自与采购部协商做好货源的采购工作。同时亲自检查、落实货源购进的验收和储存。5、 定期了解市场行情，竞争形式，以及宾客意见。不断的研制、创新菜式。在保留餐厅传统菜式，保持特色不变的基础上，推陈出新，原则上每周出品一到两个菜式。6、 在做到稳定和不断提高出品质量的基础上，通过改进和提高技术水平，烹调方法。7、 了解市场货源进出、其他餐饮公司的出品价格，做好菜谱的合理定价。以掌握良好的毛利率。8、 控制食品成本、合理使用各种原料，减少浪费。9、 做好每月的工作计划、材料领用以及工作总结。上班时间：做五休二。每天八小时制

• 西厨房厨师长

• 亳州万达嘉华酒店Wanda Realm Bozhou
• 2019-10-16 13:00:49

1、有国际品牌酒店5年及以上从业经验2、有两年及以上西厨房管理经验3、熟悉餐饮经营法律法规，能根据市场变化和客人需求及时调整出 品 3、具备较强的计划、组织、沟通、协调和领导能力。

• 西厨厨师长ADD Chef

• 天津中北假日酒店
• 2019-10-16 12:35:17

· 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。

• 厨师长

• 三亚奥卓雅居酒店公寓
• 2019-10-16 12:33:48

承担起行政总厨的工作职责。完成所有与厨房相关的工作，控制、监测并领导整个厨房的运作。同时也要负责员工岗上培训等工作。

• 西厨房冷/热菜厨师长 Western Kitchen Sous Chef

• 北京密云海湾半山温泉酒店（2016）
• 2019-10-16 12:32:56

RESPONSIBILITIES职责:充分理解、 执行和维持员工政策及程序的标准。执行行政总厨安排的所有相关工作任务。代表部门出席会议。确保所有设备都完好无损并得到最佳维护。保持并严格遵守卫生/健康管理的规章制度及酒店的要求。记录员工的出勤率;并做好迟到或旷工员工的记录。安排,调整当班员工的休息时间。对当班的员工进行工作任务的安排;并进行检查。确保每个班次的员工按规定做好一定准备工作。依照部门的标准保持食品加工表。根据卫生部门的要求和酒店保持储存食物的正确方式。依照部门的标准及指定的配方制作菜单的上菜肴。观察,研究新的菜单食品。协助盘点总库存以及食品库存 。关注不稳定员工的表现,确保他们跟着部门的要求完成工作,调整部分不足的职员。为确保对客的服务,当下属员工遇到困难时应当马上予以帮助。确保餐厅的服务生知晓用餐时候的餐单。为确保对客的服务,在繁忙时间如需任何帮助应通知总厨。消毒并清洗砧板和工作台。将脏的及空的平底锅, 罐等送至清洗处。为帮助管事部更有效的完成清洁工作,应给予指导和协助。根据部门的要求分配工作岗位并完成工作任务。控制并保持食品的成本,并将浪费减到最少。确保所有员工在离岗前完成当日所分配的工作。下班前与行政总厨沟通当天工作，并做好下一步安排。成功组织并完成培训。

• 西厨房初级厨师长

• 北京密云海湾半山温泉酒店（2016）
• 2019-10-16 12:32:56

RESPONSIBILITIES职责:• 保持并严格遵守卫生/健康管理的规章制度及酒店的要求。• 确保所有设备都完好无损并得到最佳维护。• 充分理解、 执行和维持员工政策及程序的标准。• 执行厨师长安排的所有相关工作任务。• 出席会议并做相关会议纪要。• 记录员工的出勤率;并做好迟到或旷工员工的记录。• 安排,调整当班员工的休息时间。• 对当班的员工进行工作任务的安排;并进行检查。• 确保每个班次的员工按规定做好一定准备工作。a.依照标准做好配料,工具,设备和供应品的摆设工作。b.检查所有工具,设备及供应品的卫生情况及工作环境.确保工作任务按标准完成。c.确定当日的食品。d.将供应品从仓库转移到指派地点。e.制作菜单上的食品,如肉,鱼,家禽等。• 协助盘点总库存以及食品库存 。• 依照部门的标准及指定的配方制作菜单的上菜肴。• 观察,研究新的菜单食品。• 关注不稳定员工的表现,确保他们跟着部门的要求完成工作,调整部分不足的职员。• 为确保对客的服务,当下属员工遇到困难时应当马上予以帮助。• 确保餐厅的服务生知晓用餐时候的餐单。• 为确保对客的服务,在繁忙时间如需任何帮助应通知总厨。• 依照部门的标准保持食品加工表。• 根据卫生部门的要求和酒店保持储存食物的正确方式。• 消毒并清洗砧板和工作台。• 将脏的及空的平底锅, 罐等送至清洗处。• 为帮助管事部更有效的完成清洁工作,应给予指导和协助。• 根据部门的要求分配工作岗位并完成工作任务。a.将所剩的食品放回食品贮藏处。b.妥善处理剩余的食品。c.将剩余食品进行包裹,封存并注上日期。d.整理并合理存放贮藏室内的食品。e.将厨房内的冰库及冰箱的架子清理干净。f.将不用的及清理干净的器具/设备放置指定地点。g.用冰将热的食品快速降温。h.在下班前关掉所有接班同事所用不到的设备。• 控制并保持食品的成本,并将浪费减到最少。• 确保所有员工在离岗前完成当日所分配的工作。• 下班前与厨师长沟通当天工作并做好下一步安排。.• 成功组织并完成培训.

• 西厨房厨师长

• 七一世外桃源酒店
• 2019-10-16 11:54:31

1、指导部门员工，组织部门培训、例会等，以身作则，品格优良。2、参加酒店内部不同层次的运营工作。3、严格按照卫生管理规定，达到最高标准，保证食品安全。4、控制厨房原材料和耗品成本，使之在合理范围内。5、极积开创新菜，制订餐厅的菜单、自助单及特殊菜单。6、与餐饮前厅沟通，不断提升客户关系。7、高标准要求厨房安全管理工作，消防安全、设备安全等。职位要求：1、大专及以上学历，4星级及以上高端酒店行业经验10年以上。2、接受过专业技术训练，达到高级厨师技术水平，善于推陈出新。3、熟练掌握成本核算，食物原料及食品营养知识。4、身体健康，精力充沛。