• 咖啡厅厨房副厨师长 / Service Manager - Kitchen(Cafe Kitchen)

• 广州香格里拉大酒店
• 2019-08-19 18:55:35

Responsibilities:岗位职责：To maintain a high standard of all food preparation and service in their respective Kitchens according to the standards required by the management.按照酒店管理标准，在食品的准备工作，服务方面保持各自厨房的高标准。Requirements:岗位要求：Physically fit身体健康Neat appearance外表整洁Articulate口齿清晰Oral and written fluency in English / Chinese 英语/普通话口语和书写流利Intermediate Food Hygiene中级食物卫生知识Minimum 5 years experience in an International Class hotel至少5年国际酒店的工作经验People and customer oriented以人为本，顾客至上Motivator and self starter鼓励他人，以身作则Team builder团队合作者Displays initiative and creativity工作积极主动，有创造力Commitment to professional values追求职业价值

• 西厨行政总厨

• 北京红杉假日酒店
• 2019-08-19 18:55:31

岗位职责1. 监管西厨房工作，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. 熟知酒店食品存货的采购，控制食品预算成本，同时确保充足的食品库存并维持标准。3.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。4. 全面负责西厨人力规划、管理需求以及管理部门预算。岗位要求1.食品烹饪专业毕业或熟练掌握西餐烹饪知识与技能优先。2.2年以上国际品牌酒店相同岗位工作经验优先。3.较强的食品成本管控能力，较强的沟通协调能力。

• 乐排馆厨房厨师长

• 广州香格里拉大酒店
• 2019-08-19 18:55:29

Responsibilities:岗位职责：To lead and inspire the RIBS culinary team maintaining and enhancing the culinary and service experience for our guests.Directly reporting to the executive chef you will be responsible for the daily operations, including –领导并带领乐排馆厨房团队保持和改进对客服务。直接汇报给行政总厨，日常工作如下：Stock control and food cost reports控制库存及食品成本Weekly scheduling完成每周排班表Daily team briefings参加或主持日常团队简会Menu development and knowledge菜单研发Colleagues training and development负责部门员工的培训及发展Responsible for all hygiene regulations conforming to ISO2200 AND SFSMS严格执行ISO2200及香格里拉食品卫生安全管理等食品卫生规则Requirements:岗位要求： Motivator and self starter鼓励他人，以身作则Displays initiative and creativity工作积极主动，有创造力Experience in high end western cuisine preferre有高端西餐经验者优先 Oral and written fluency in Chinese有良好的中文口语和书写能力Basic English competency基本的英语能力Local health certification持有广州市内有效的健康证

• Westen Kitchen Chef/西厨房厨师长

• 上海松江假日酒店
• 2019-08-19 18:52:02

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）。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。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。监督制作标准以确保质量。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。与库管人员一起控制食品采购水平。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。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。

• 西餐宴会厨师长

• 三亚海棠湾阳光1酒店
• 2019-08-19 18:44:10

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.专科以上学历,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。

• ADD Chef De Cuisine 西厨房厨师长

• 三亚理文索菲特度假酒店
• 2019-08-19 18:39:33

职位描述负责全日制餐厅食品相关区域操作点和标准。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。时刻执行食品安全和卫生/ HACCP标准和政策。协调作用和配合行政总厨，行政副总厨，中厨行政总厨和宴会厨师。确保时刻维持大使的最高生产力和效率水平。  岗位要求拥有同等岗位经验，国际联号酒店优先具有创意思维，善于摆盘个性开放外向，能与客人互动良好的英语口语沟通能力普通话必须流利

• (外籍）风味餐厅厨房厨师长 Char Bar&Grill Lido Kitchen Outlet Chef

• 北京丽都皇冠假日酒店
• 2019-08-19 18:39:14

Qualifications:Must have at least 6 years of cooking in fine dining restaurants  Must have sound knowledge in cold, hot, grill, pastry and bakery Must be able to speak and talk with guests (need to be very outgoing and talkative)This chef will be the face of char, and a lot of PR will be done, TV, magazines... etcNationality: Australian, New Zealand, American or European

• 全日餐厅厨房冷菜副厨师长 ADD Cold Kitchen Sous Chef

• 北京丽都皇冠假日酒店
• 2019-08-19 18:39:14

  岗位职责1.拟订本组工作工作计划，督促员工实施。2.参与菜单的计划和成本核算工作。3.分派员工工作，组织制作各种冷菜。4.计划并安排领用当日各种原料和调料，严把原料质量关。5.严把冷菜质量关，负责本组员工业务考评，根据员工特点进行岗上培训和业务指导。6.负责本岗位各种设施、设备、用具的安全使用和保养。7.遵守当地的卫生和安全法规。岗位要求1.两年以上同职位相关工作经历。2.中专以上学历，或相关专业毕业。3.为人正值，有责任心，具备一定的管理能力。5.具备较强的菜点原料加工与制作能力。6.具有制作符合客人点菜要求食品的能力。

• Chef de Cusine 西厨厨师长

• 阳澄湖费尔蒙酒店
• 2019-08-19 18:34:29

 Reporting to Executive Chef. Responsible for upholding all standards and daily operations of his kitchen. Create and develop new dishes and recipes together with his Executive Chef with the latest market trends. Ensure disciplinary and grievance procedures are properly adhered to, following hotel policy and recorded accordingly. Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct food costs.Other duties as assigned.

• ID27849 西厨房副厨师长 West Kitchen Sous Chef

• 昆明索菲特大酒店
• 2019-08-19 18:32:55

1.确保所有出品按照标准的烹饪方法制作2.带领厨房主管，领班和帮厨工作 3.为防止食品变质，要彻底检查冰箱4.熟悉所有菜的配料烹饪方法及准备工作5.确保出品达到饭店的标准6招聘，发展维持有能力的厨师7.表扬鼓励行为优秀的下属厨师，并有效的指导8.积极的改进9.为下属厨师做年度评估10.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 11.建立和保持良好的工作关系12. 和其它员工保持良好的关系，尤其在本部门 1.Ensure that production is done according to the standard recipes at all times2.Delegate work to the chef de partie, Demi Chef and Commis assigned to him3.Check fridge and Products thoroughly to avoid spoilage4.Has knowledge of all food items concerning ingredients,cooking techniques and preparation5.  Ensure production and quality meetshotel standards6.Hire, develop and retain quality chef 7.Appraise the performance subordinate chef and use effective coaching and counseling for positive improvement 8.  Conduct annual performance appraisalsfor subordinate chef9.Support subordinate chef with an effective training program to make them aware of the expectations and responsibilities that their positions entail. 10.  Establish and maintains good relationshipsin his section11.Keep good relationships with all his colleagues especially within his department 

• Western Kitchen Sous Chef 西厨房厨师长

• 北京嘉里大酒店
• 2019-08-19 18:28:04

北京嘉里大酒店Kerry Hotel, Beijing北京嘉里大酒店位于京城中央商务区的核心腹地，经由人行天桥即可轻松往来于众多购物、娱乐等场所，无缝连接。一应俱全的先进设施、独特简约的设计与热情自然的服务使其成为现代灵动生活的富集之地。北京嘉里大酒店坚持以“人”为核心，邀您加入我们，成为这支正能量队伍的一份子。Kerry Hotel, Beijing is an urban lifestyle destination where the hotel and neighborhood seamlessly connect and create a space where everyone is welcome. It is vibrant and buzzing with life and activity defined by a spirited style and a careful attentiveness.People are the heart of Kerry Hotel, Beijing, and we invite you to be a part of this positive energy.DUTIESJob Summary 职责概要： To maintain a high standard of all food preparation, service and hygiene in their respective Kitchens, according to the standards required by the management.保持各自所在的厨房所提供的食品、服务和卫生符合饭店管理的高保准。 Key Areas 主要职责： Attitude  态度Operations  运营管理Hygiene and Sanitation  卫生Staffing / Human Relations  员工管理 / 人事关系Training / Development  员工培训 / 员工职业发展Cost Control  成本控制HACCP  卫生证书 REQUIREMENTS Physically fit 身体健康Oral and written fluency in English / Chinese英语/中文的口语和书写流利College level and above大专或以上学历Additional improvement programs in F&B额外的与餐饮业相关的经验Minimum 3 years’ experience in an International class hotel至少3年的在国际酒店工作的相关经验The chef must have a sound knowledge of  Asian style food 必须对亚洲菜肴的制作方法及知识充分知悉Must have excellent product knowledge & know the current trends and creativity.具备极好的产品知识及知道当前的流行趋势和创造力Understanding and willingness to work with local people as will work along with a Chinese and Thai Chef in the outlet. 与当地员工互相谅解并积极肯干的工作People and customer oriented 顾客/员工至上Motivator and self- starter 鼓励他人，严于律已Team builder 团队合作者Displays initiative and creativity 工作积极主动Commitment to professional values 追求职业价值Sense of humor 幽默感Engaging  吸引Spirited    生机勃勃Empowered     授权Flexible and adaptable to different working locations灵活机动, 能适应各种不同的工作环境Computer Knowledgeable 电脑知识Finance knowledgeable 财务知识

• 全日制餐厅厨房/主厨房厨师长 Chef de Cuisine - All Day Dining Kitchen/Main Kitchen

• 北京嘉里大酒店
• 2019-08-19 18:28:04

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，至少熟悉六国以上西式烹调，其中在五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。

• 西厨宴会厨房副厨师长

• 广州四季酒店
• 2019-08-19 18:13:05

岗位职责1.协助宴会西厨房厨师长管理厨房的工作。2.检查厨师的仪容仪表及个人卫生。3.确保采购食品的质量。4.建立各种控制体系（卫生、成本等）正常运作.5.开创新菜。岗位要求1.同岗位工作经验2年以上。

• ADD Outlet Chef 餐厅厨师长

• 天津于家堡洲际酒店及行政公寓
• 2019-08-19 18:10:19

Duties and Responsibilities工作职责· Participate in the planning and costing of menus· 参与菜单的计划和成本核算工作。· Develop and write standard recipes· 制订并编写标准菜谱。· Develop new dishes and products· 开发新菜和新产品。· Ensure that outstanding culinary technical skills are maintained· 确保优秀的餐饮技巧得以保持。· Assist with organizing special events and special food promotions· 协助组织特别活动和特别食品促销活动。· Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly· 保持对产品的综合性知识的了解，包括配料、设备、供应商、市场和当前趋势，并相应的建议厨房运作部进行适当调整。· Maintain a hygienic kitchen· 保持厨房的卫生。· Clean the kitchen and equipment· 清洁厨房和设备。· Maintain personal hygiene· 保持个人卫生。· Supervise and Training of assigned employees· 管理和培训属下员工。· 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。QUALIFICATIONS AND REQUIREMENTS任职要求Required Skills –技能要求 · Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.· 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。· Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.· 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。· Problem solving, reasoning, motivating, organizational and training abilities.· 具有解决问题，推理，号召，组织和培训能力 Qualifications –学历· Diploma or Vocational Certificate in Culinary Skills or related field.· 餐饮技能或相关专业的大专学历或职业证书。 Experience –经历· 3 years experience as a chef including at least 2 year in supervisory capacity or an equivalent combination of education and experience.· 3年厨师工作经历，包括2年的管理经验，或与此相当的教育和相关工作经验结合的背景。 

• Junior Sous Chef （Mediterranean）地中海厨房主管

• 上海安曼纳卓悦大酒店
• 2019-08-19 18:07:31

 1. 为客人和员工高效率的提供食物，做到物美价廉, 和 要 按 照 标 准 食 谱 制作并且要符合食品卫生 。2. 监 督 厨房的正常运作。3. 协助厨师长管理厨房的正常运作，保证食品的高质量 。4. 在厨房运作方面支持厨师长工作，保证提供高效率的服务。5. 管理并参与本部门的制作工作 。6. 协 助 自 助 餐 的 装 饰 和 装 饰 品7. 发展食谱卡和产品 。8. 参与菜单的制作发展 。9. 遵守酒店和公司的所有工作指南 。卫生和安全13.  保证工作区域和存储区域的卫生、干净整洁。14. 保证安全和正确的使用设备、工具和机器。15. 负责 工作区域和存储区域的卫生、防疫、整洁。16. 保持仪容仪表和个人卫生。17. 保持安全和可靠的工作环境。18. 采取行动排出危险、向上级或经理报告危险隐患。19. 坚持酒店安全制度、紧急情况处理规定和程序。20. 熟悉对财产安全、紧急救护和火警等处理程序。

• 全日制餐厅厨房厨师长

• 广州富力丽思卡尔顿酒店
• 2019-08-19 17:55:11

岗位职责1.负责全日制餐厅厨房的运营，直接向行政总厨报告2.确保厨房正常运营，采购食品的质量及厨房的卫3.建立各种控制体系（卫生、成本等）正常运作.4.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8年以上。2.良好的沟通能力及领导力能力3.为人乐观积极，注重团队精神4.同等级别酒店相同职位背景优先考

• 全日餐厅厨师长 ADD Outlet Chef

• 太原洲际酒店
• 2019-08-19 17:52:30

 组织厨房运营并制作和送上各种菜肴，监管厨房团队中的下级员工。Organises kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade.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。Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  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。Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.食品服务许可或当地政府规定的有效的卫生或食品上岗证。Food service permit or valid health/food handler card as required by local government agency.解决问题和培训的能力。Problem solving and training abilities.餐饮技能或相关专业的大专或职业证书。Diploma or Vocational Certificate in Culinary Skills or related field.8-10年厨师工作经历，包括至少3年的管理经验，或与此相当的教育和相关工作经验结合的背景。具有餐饮或厨房运营经验。8 to 10 years experiences as a chef including at least 3 years in supervisory capacity or an equivalent combination of  education and culinary/kitchen operations experience. 

• 热菜厨师长

• 深圳市皇庭酒店管理有限公司
• 2019-08-19 17:46:40

岗位职责1.有效的控制厨房的产品成本、运营成本及产品的质量；2.服从、支持上级的调配，能够条理清楚并快速的完成工作内容；3.协调上下级的关系；4.主动为店内西餐热菜产品进行改良及创新；5.负责的西餐热食制作及热菜房的管理及对员工的培训；岗位要求1.中专学历以上，熟练的专业英语交流能力；2.熟悉西式热菜制作，有一定的创新意识； 3.具有西厨房相关管理工作经验。

• 乐满堂厨师长

• 北京盘古七星酒店
• 2019-08-19 17:41:49

  英文沟通流利，有法餐及意餐厨师长工作经验优先。The main duties and responsibilities•       协助行政总厨 设计新的厨房计划并提出改进方案。Assist executive Chef new kitchen kitchen design plan and put forward the improvement plan.•       同厨师长 共同讨论如何精选厨房设备。Kitchen with Chinese Sous Chef To discuss how to select the kitchen equipment.•       当厨师长不在时，负责与管理层沟通。When the kitchen is not Chinese sous chef, responsible for communication with management.•       保证食品、机器不断更新并指导厨房员工如何正确使用。Constantly  updated food, machine and guide for how to correctly use the kitchen staff.•       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。With the purser department coordinator according to hygiene standard jointly manage the kitchen health, warehouse, refrigerator.•       监督所有厨房员工的个人卫生。Supervise all kitchen staff personal hygiene.•       同行政总厨 一起编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排厨房员工休息时间。Kitchen with administrative vice President Arrangement with the kitchen staff work time, also want to consider to save costs at the same time, he has the right to work according to need to arrange the kitchen staff time to rest.•       明确、细致的分配所有厨房员工的工作并监督其工作效率。Clear and detailed allocation of all kitchen employees work and supervise the work efficiency.•       要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持。To  close with the purser department coordinator communication to keep the kitchen area clean and in order and continue.•       确保个人卫生并对于厨房员工过失作以相应处罚。Ensure personal hygiene and the kitchen staff negligence to make corresponding punishment.•       在采购及准备食品时同行政总厨 共同研究食品的数量及质量。确保所有的食品没有腐烂变质。In preparing the food purchasing and kitchen with administrative vice President To study food quantity and quality. Ensure that all of the food not to rot.•       负责所有厨房食品质量的准备。要不断的检查食品的味道、温度，外观视觉。Responsible for all the kitchen food quality. To check the food taste, temperature, visual appearance.•       确保按照标准规格使用餐具及按照标准更换制服。To ensure that in accordance with the standard specifications with silverware and according to the uniform standard replacement.•       确保不使用破损餐具及检查瓷器及玻璃器皿是否有裂纹并指导厨房员工按此规定去做。Make sure not to use damaged and to check whether there is crack porcelain and glass tableware and guide the kitchen staff follow the rules.•       时刻注意在提供食品时避免厨房员工使用过期及肮脏食品，也要阻止厨房员工带病上岗或接触食品。Attention to when providing food to avoid the kitchen staff use expired and dirty food, also want to stop the kitchen staff to work in spite of or contact with food.•       以职业的.肯定的方式与各部门和饭店员工建立起亲密关系以促进团队精神和有效的双向交流. In a professional. The sure way to establish close relationship with each department and hotel staff in order to promote team spirit and effective two-way communication.•       与不同文化背景的客人和同事有效沟通. Effectively communicate with different cultural background of the guests and colleagues.•       在团队内有效工作. Work effectively within the team.•       营运管理Operation management•       在当班期间管理厨房运行Management kitchen operation during shift•       确保员工按照标准与程序完成任务Ensure employees in accordance with the standards and procedures to complete the task•       监督运行情况和每日厨房内部工作Supervise daily operation and internal work in the kitchen•       监督员工行使职责The supervision and staff to exercise•       监督餐厅厨师的服务To supervise the service within the restaurant chefs•       合理指挥和安排人力，管理好本班人员的工作班次，协调工作，处理突发事件。Reasonable command and arrange the manpower, managing personnel of class work shift, coordination, dealing with emergencies.•       严格管理本厨房的设备、物资用具等，做到账物相符，保持规定的完好率。Strict management of the kitchen utensils, material equipment, etc., do account content conform to, maintain integrity rate of the regulation.•       监督员工培训和学习。Supervise staff training and learning.•       根据生意需求及淡、旺季情况决定运作设备According to the business needs and light, busy season to operating equipment•       协助发展新产品和服务To assist the development of new products and services•       协助评价市场营销活动Assist the evaluation of marketing activities•       在制定计划和决策时考虑外部经济因素Consider external economic factors when planning and decision making•       在经营中考虑政治和社会影响Aware of the political and social impact in the business•        宾客服务Guest service•        加强、提高服务水准以超出规定的服务要求To strengthen and improve the service level to beyond the prescribed service requirements•        承担起调查客人满意的责任Take responsibility investigation guest satisfaction•        为客人提出有创造性的建议Creative Suggestions for the guest•        确保客人的需求和合理的要求被满足Ensure that guest needs and reasonable requirements be met•        不断寻找机会改进对客服务On continuously looking for opportunities to improve customer service•        建立和维持有效的对客关系On building and maintaining effective customer relationships•        以职业化的态度和形象展示有效的和合适的对客服务技巧With the professional attitude and image show effective and suitable for the guest service skills•        用可以增进友好、信任和满意的态度与客人交流Use can enhance friendship, trust and satisfaction with guests communication•        正确处理客人投诉有承担起上级授予的处理客人特殊要求投诉的能力Properly handle guest complaints•        确保所有的问题被依次解决并亲自确认客人对所有问题都满意Ensure that all of the problems being solved, in turn, and personally confirmed guests were satisfied with all the problems•        有承担起上级授予的处理客人特殊要求投诉的能力Have special requirements to undertake the processing of the superior to guest complaints •        营销marketing•        维持对产品和服务的高度了解以便于向客人解释和销售服务To maintain the height of the products and services to know in order to explain to the guest and sales service•        积极向客人推荐餐厅的特色产品及服务Actively recommend restaurant features of products and services to the guest•        加强销售技能的培训和锻炼，掌握对客交流技巧。Strengthen sales skills training and exercise, master skills for customer communication.

• 行政副总厨

• 北京盘古七星酒店
• 2019-08-19 17:41:49

外籍优先考虑。一、主要职责The main duties and responsibilities•       协助行政总厨 设计新的厨房计划并提出改进方案。Assist executive Chef new kitchen kitchen design plan and put forward the improvement plan.•       同厨师长 共同讨论如何精选厨房设备。Kitchen with Chinese Sous Chef To discuss how to select the kitchen equipment.•       当厨师长不在时，负责与管理层沟通。When the kitchen is not Chinese sous chef, responsible for communication with management.•       保证食品、机器不断更新并指导厨房员工如何正确使用。Constantly  updated food, machine and guide for how to correctly use the kitchen staff.•       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。With the purser department coordinator according to hygiene standard jointly manage the kitchen health, warehouse, refrigerator.•       监督所有厨房员工的个人卫生。Supervise all kitchen staff personal hygiene.•       同行政总厨 一起编排厨房员工工作时间，同时也要考虑到节约成本，他有权根据工作需要安排厨房员工休息时间。Kitchen with administrative vice President Arrangement with the kitchen staff work time, also want to consider to save costs at the same time, he has the right to work according to need to arrange the kitchen staff time to rest.•       明确、细致的分配所有厨房员工的工作并监督其工作效率。Clear and detailed allocation of all kitchen employees work and supervise the work efficiency.•       要紧密的同管事部协调员沟通使厨房区域干净、有次序并持续保持。To  close with the purser department coordinator communication to keep the kitchen area clean and in order and continue.•       确保个人卫生并对于厨房员工过失作以相应处罚。Ensure personal hygiene and the kitchen staff negligence to make corresponding punishment.•       在采购及准备食品时同行政总厨 共同研究食品的数量及质量。确保所有的食品没有腐烂变质。In preparing the food purchasing and kitchen with administrative vice President To study food quantity and quality. Ensure that all of the food not to rot.•       负责所有厨房食品质量的准备。要不断的检查食品的味道、温度，外观视觉。Responsible for all the kitchen food quality. To check the food taste, temperature, visual appearance.•       确保按照标准规格使用餐具及按照标准更换制服。To ensure that in accordance with the standard specifications with silverware and according to the uniform standard replacement.•       确保不使用破损餐具及检查瓷器及玻璃器皿是否有裂纹并指导厨房员工按此规定去做。Make sure not to use damaged and to check whether there is crack porcelain and glass tableware and guide the kitchen staff follow the rules.•       时刻注意在提供食品时避免厨房员工使用过期及肮脏食品，也要阻止厨房员工带病上岗或接触食品。Attention to when providing food to avoid the kitchen staff use expired and dirty food, also want to stop the kitchen staff to work in spite of or contact with food.•       以职业的.肯定的方式与各部门和饭店员工建立起亲密关系以促进团队精神和有效的双向交流. In a professional. The sure way to establish close relationship with each department and hotel staff in order to promote team spirit and effective two-way communication.•       与不同文化背景的客人和同事有效沟通. Effectively communicate with different cultural background of the guests and colleagues.•       在团队内有效工作. Work effectively within the team.•       营运管理Operation management•       在当班期间管理厨房运行Management kitchen operation during shift•       确保员工按照标准与程序完成任务Ensure employees in accordance with the standards and procedures to complete the task•       监督运行情况和每日厨房内部工作Supervise daily operation and internal work in the kitchen•       监督员工行使职责The supervision and staff to exercise•       监督餐厅厨师的服务To supervise the service within the restaurant chefs•       合理指挥和安排人力，管理好本班人员的工作班次，协调工作，处理突发事件。Reasonable command and arrange the manpower, managing personnel of class work shift, coordination, dealing with emergencies.•       严格管理本厨房的设备、物资用具等，做到账物相符，保持规定的完好率。Strict management of the kitchen utensils, material equipment, etc., do account content conform to, maintain integrity rate of the regulation.•       监督员工培训和学习。Supervise staff training and learning.•       根据生意需求及淡、旺季情况决定运作设备According to the business needs and light, busy season to operating equipment•       协助发展新产品和服务To assist the development of new products and services•       协助评价市场营销活动Assist the evaluation of marketing activities•       在制定计划和决策时考虑外部经济因素Consider external economic factors when planning and decision making•       在经营中考虑政治和社会影响Aware of the political and social impact in the business•        宾客服务Guest service•        加强、提高服务水准以超出规定的服务要求To strengthen and improve the service level to beyond the prescribed service requirements•        承担起调查客人满意的责任Take responsibility investigation guest satisfaction•        为客人提出有创造性的建议Creative Suggestions for the guest•        确保客人的需求和合理的要求被满足Ensure that guest needs and reasonable requirements be met•        不断寻找机会改进对客服务On continuously looking for opportunities to improve customer service•        建立和维持有效的对客关系On building and maintaining effective customer relationships

• 西餐厅厨师长/厨师

• 广州晋科红茶馆酒店管理有限公司
• 2019-08-19 17:37:47

1、有西餐厨师领班工作经验，懂团队管理； 2、掌握西餐烹饪技术； 3、掌握食材的成本、质量控制； 4、合理分配各项资源，维持厨房正常运作。

• 西厨主管

• 深圳市艺嘉国际大酒店有限公司
• 2019-08-19 17:36:55

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.中专或中专以上学历,同岗位工作经验2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。

• 西厨房厨师长

• 蚌埠万达嘉华酒店Wanda Realm Bengbu
• 2019-08-19 17:21:23

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,2年以上国际品牌酒店同等工作经历或5年以上低一级工作经历。2.根据酒店需要，与行政总厨一起研发、调整菜单，满足客人需求。3.有丰富的技术及行政经验，至少熟悉六国以上西式烹调，其中在五星级饭店工作不得少于2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。

• 厨师长

• 苏州工业园区智选假日酒店
• 2019-08-19 17:12:07

主要职责﹣(职务的主要工作)· 维护和管理厨房所需的设备· 组织准备菜品的原料· 按照标准食谱准备简单的烹饪食品服务· 重新存放自助餐食品并协助摆放与撤台· 协助定购、验收及存放货品· 根据预测人数并参照标准严格控制早餐备餐数量· 准备摆台、撤台、服务、准备员工餐及服务设备的清理· 负责所有的设备、工作台面、冷藏库、冷冻室、地面和墙面的清洁· 清洁厨房操作间，保持洲际酒店集团和卫生部门的相关标准及要求· 处理厨房垃圾，清洁所有的瓷器、玻璃器皿、餐具、壶及平底锅、器具和其他物品· 保持清洁卫生的厨房并遵守安全处理及储存食物的所有原则· 保持高标准的个人卫生并对所有的客人和员工呈现出一份干净专业的形象· 参加相关的例会及培训· 确保所提供的冷热菜的温度达到达到FSMS标准的要求· 严格遵守全部操作设备及配件的库存标准，确保餐饮设施的足够装备, 确保厨房所有操作设备设施的正常维护和保养，保证厨房的正常使用。 

• 厨师长

• 广州岭南国际酒店管理有限公司
• 2019-08-19 17:07:48

工作职责：1、高度热爱餐饮事业，不断追求餐饮创意；2、能够深刻理解旋转餐厅在广州的历史地位和对市民的特殊意义；3、能够深刻把握改造后旋转餐厅的定位和品牌特色；4、能够带领团队不断研发和创新产品；5、组建8-9人团队，负责整个餐厅出品及厅面对客服务（餐厅营业时间16小时）；6、协助运营团队为客人定制酒会菜单以及核算菜品成本。任职要求：1、年龄25-35，身体健康、精力充沛，五年以上西厨房工作经验，至少一年以上的厨房副厨师长以上工作经验；2、了解和熟悉西厨房，冷房，热房，饼房，各部门操作流程，有各部门工作经验更佳；3、了解和熟悉分子料理，了解和熟悉食品材料的产地、规格、质量、一般进货价；4、对成本控制管理、食品营养学、厨房的设备知识拥有相当的基础；5、熟悉轻餐饮楼面运营及管理；6、具备优秀的管理能力及人员协调培训能力。