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  • 面點師
    4千-5千
    濟南 | 5年以上 | 學歷不限 | 提供食宿
    • 投遞簡歷
    崗位職責 1、掌握點心及面包的制作技術(shù)，負責制作各種面點及配料，掌握各種點心的風味。 2、負責內(nèi)部日常所用原料的領(lǐng)用，協(xié)助制定采購計劃。 3、嚴格執(zhí)行食品衛(wèi)生法則，把好質(zhì)量關(guān)，搞好本區(qū)域衛(wèi)生，要求工具清潔，擺放整齊。 4、掌握食品成本核算，協(xié)助廚師長制定點心部供應的面點及售價以及毛利率核算。 5、注意安排各種宴會技術(shù)力量的合理分配，保證生產(chǎn)流程暢通，合理使用貨源，按季節(jié)定期更換花色品種，不斷改革更新，滿足客人要求。 6、合理使用原材料，降低成本以便酒店獲得最佳效益。 崗位要求 1、 XXX學歷，有在星級酒店或西餐廳從事面點制作工作經(jīng)驗XXX年以上 2、 熟悉餐飲的相關(guān)知識及禮儀。 3、 熟練面點制作工藝及高超技能。
  • 日照 | 10年以上 | 學歷不限
    中式餐飲 | 1-49 人
    • 投遞簡歷
    【崗位職責】 1、負責廚房日常運營管理，制定菜單及菜品研發(fā)，確保出品質(zhì)量穩(wěn)定 2、熟練掌握各類烹飪技法，獨立完成熱菜、冷菜、面點等制作 3、嚴格把控食品衛(wèi)生安全，落實廚房6S管理標準 4、合理控制食材成本，做好庫存管理與設(shè)備維護 5、培訓指導廚房助手，協(xié)調(diào)前廳后廚工作銜接 【崗位要求】 1、10年以上星級酒店或大型餐飲機構(gòu)廚師工作經(jīng)驗 2、精通魯菜系烹飪，同時掌握川湘菜系者優(yōu)先 3、持有中級以上廚師職業(yè)資格證，食品安全知識培訓合格 4、具備廚房團隊管理經(jīng)驗，能承受高強度工作壓力 5、對食材鑒別、成本控制有豐富實操經(jīng)驗 （服務(wù)員崗位單獨描述需補充請告知）
  • 濟南 | 經(jīng)驗不限 | 學歷不限
    • 投遞簡歷
    拓店新開業(yè) 招聘鐵板燒崗位一名，有鐵板燒經(jīng)驗，管吃管住管三餐，節(jié)假日福利，每月團建，薪資根據(jù)個人能力定，薪資可議
  • 濟南 | 經(jīng)驗不限 | 學歷不限
    • 五險一金
    • 節(jié)日禮物
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 領(lǐng)導好
    • 技能培訓
    • 提供住宿
    國內(nèi)高端酒店/5星級 | 500-999人
    • 投遞簡歷
    崗位職責： 餐廳后廚菜品的制作、出品及品控 崗位要求： 1、烹飪專業(yè)
  • 泰安 | 經(jīng)驗不限 | 學歷不限
    • 五險一金
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 人性化管理
    • 包吃包住
    • 帥哥多
    • 美女多
    • 領(lǐng)導好
    • 技能培訓
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    【崗位職責】 1、負責廚房食材的切配工作，確保食材按照標準規(guī)格進行加工處理 2、根據(jù)菜單要求，準確完成蔬菜、肉類、海鮮等食材的切配和分裝 3、保持切配區(qū)域的衛(wèi)生整潔，嚴格執(zhí)行食品安全操作規(guī)范 4、合理使用和維護切配工具及設(shè)備 5、定期檢查食材質(zhì)量，及時匯報異常情況 6、完成上級交辦的其他相關(guān)工作 【崗位要求】 1、具備基礎(chǔ)的刀工技能，能熟練使用各類廚房刀具 2、具備團隊合作精神，服從工作安排 3、3年相關(guān)工作經(jīng)驗要求，有星級酒店工作經(jīng)驗者優(yōu)先 4、身體健康，能適應長時間站立工作，并能承受高溫環(huán)境下的工作壓力 5、具備基本的食品安全和衛(wèi)生知識

  • 打荷主管
    5.5千-6.5千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Directly responsible for sanitation of all culinary, storage and buffet areas. 直接負責廚房衛(wèi)生設(shè)施，存儲和自助餐區(qū)域。 2. Supervises dish room shift operations and ensures compliance with all food and beverage policies, standard and procedures. 監(jiān)督管理盤碟存放間的輪班運轉(zhuǎn)操作并確保與餐飲部的相關(guān)政策，標準，程序相一致。 3. Performs all duties of utility associates as necessary. 執(zhí)行所有必要工作職責。 4. Follows proper handling and right temperature of all food products. 適當操作并對所有食品保持適當溫度。 5. Inspects food holding and transport equipment repair and maintenance program. 檢查食品持有程序和運輸設(shè)備及其維修設(shè)備程序。 6. Ensures compliance with food handling and sanitation standards. 確保食品操作及衛(wèi)生標準符合規(guī)定規(guī)范。 7. Ensures compliance with all local, state and federal regulations. 確保所有操作符合政府法律法規(guī)。 8. Manages all equipment, china, glass and silver and ensures adequate clean supplies of each. 管理所有設(shè)備，瓷器，玻璃器皿，鍍銀器皿并確保有其負責清潔的供應商。 9. Knows and enforces proper cleaning routines for service ware, equipment, floors, Etc. 熟知并對所有服務(wù)器皿，設(shè)備，地板等清潔程序嚴格正確執(zhí)行。 10. Conducts China, glass and silver inventories. 對瓷器，玻璃器皿和銀器皿定期盤點管理。
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Ensures that all food prepared and served during the shift is in accord with the standard set 確保所有食物在準備和制作期間符合所定的標準 2. Checks daily mise-en-place, cooking, preparation, and presentation of all food 檢查每日零點的所有食物 3. Assists Sous Chef to control cost by minimising spoilage, utilising food surplus, and controlling portion 協(xié)助廚師長控制成本，盡量減少損耗，充分利用食物的邊角料，及控制份量 4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions 確保所有的機器設(shè)備及器具的清潔，并能正常工作 5. Uses standard recipes and makes sure all staff are using them 確保使用標準菜譜制作菜品

  • 頭點心
    6千-7千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

  • 頭砧
    7千-8千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項程序及對浪費的控制 9. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度 10. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

  • 頭鍋
    8千-9千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Execute all assigned tasks as directed and delegated from his or her Supervisors or Manager 執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項程序及對浪費的控制 9. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度 10. Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

  • 餅房主管
    5千-6千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督餅房生產(chǎn)運營，確保執(zhí)行所有關(guān)于餐飲的政策，標準及程序 2. Performs all duties of kitchen associates as required. 履行廚房員工的責任 3. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 4. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準 5. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 6. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 7. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項程序及對浪費的控制 8. Calculates accurate theoretical and weighted food costs. 準確計算食品的成本 9. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度 10. Knows and implements Marriott's 70 Points of Hygiene and Safety Standards. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

  • 餅房廚師/主管
    3.5千-4.5千
    濟南 | 經(jīng)驗不限 | 學歷不限
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    【崗位職責】 1、準備所有的配料并制作各種面包、面包卷、西點等食品； 2、確保有足量的面包供應； 3、負責操作間的日常衛(wèi)生、工具清潔及收藏； 4、負責工作結(jié)束后的原料收藏、工具清潔、環(huán)境衛(wèi)生的清潔、能源的關(guān)閉； 5、接受上級的其他任務(wù)。 【崗位要求】 1、熟悉面包西餅等的制作工藝及技能； 2、熟悉西餐的相關(guān)知識及禮儀； 3、有星級酒店或西餐廳從事面包西餅制作工作經(jīng)驗優(yōu)先; 4、接受長期實習生。

  • 涼菜廚師
    3千-4千
    濟南 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    有限服務(wù)中檔酒店 | 50-99人
    • 投遞簡歷
    【職位陳述】 ·?為客人和員工高效率的提供食物，做到物美價廉，要按照標準食譜制作并且符合食品衛(wèi)生標準。 ·?在廚房運作方面支持廚房主管工作，保證提供高效率的服務(wù)。 ·?計劃和準備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 ·?根據(jù)標準食譜卡、為客人及員工準備和制作食品。嚴格按照菜譜、標準和擺盤標準。 ·?正確操作所有的設(shè)備、器具和機器。 ·?可以被要求進行外賣工作和在廚房以外的地點完成工作。 ·?可以被要求進行盤存工作。 ·?跟進員工餐的制作。 ·?對于每位客人的要求作出回應使客人滿意。 ·?積極的學習和適當?shù)母淖儭?·?時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行 為舉止，確保部門的良好運營。 ·?參加并積極地參與所有的培訓。 ·?時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。 ·?清楚地了解酒店的消防和生命安全/應急程序。 ·?熟練掌握廚房所有電氣設(shè)備的使用并觀察安全謹慎地處理他們。 ·?采用酒店的安全制度。 ·?完成任何其他合理的職責和被指派的職責。 【崗位要求】 ·?高中或相等的學歷，專業(yè)烹飪學校畢業(yè)。 ·?2年以上廚房烹飪及冷菜制作經(jīng)驗。 ·?能夠合理消耗所有產(chǎn)品和配料。 ·?有能力按照事情的優(yōu)先順序按時完成任務(wù)。 ·?在壓力下很好地完成工作，保持冷靜解決問題。 ·?具備有與本職位相配的中西餐烹飪知識，高效率、高質(zhì)量完成本職工作。 ·?具有健康證。 ·?具備在食品安全體系方面的知識。

  • 面點廚師
    3千-4千
    濟南 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    有限服務(wù)中檔酒店 | 50-99人
    • 投遞簡歷
    【職位陳述】 ·?為客人和員工高效率的提供食物，做到物美價廉，要按照標準食譜制作并且符合食品衛(wèi)生標準。 ·?在廚房運作方面支持廚房主管工作，保證提供高效率的服務(wù)。 ·?計劃和準備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 ·?根據(jù)標準食譜卡、為客人及員工準備和制作食品。嚴格按照菜譜、標準和擺盤標準。 ·?正確操作所有的設(shè)備、器具和機器。 ·?可以被要求進行外賣工作和在廚房以外的地點完成工作。 ·?可以被要求進行盤存工作。 ·?跟進員工餐的制作。 ·?對于每位客人的要求作出回應使客人滿意。 ·?積極的學習和適當?shù)母淖儭?·?時刻保持對于同事和主管等一個專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊的要求行 為舉止，確保部門的良好運營。 ·?參加并積極地參與所有的培訓。 ·?時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。 ·?清楚地了解酒店的消防和生命安全/應急程序。 ·?熟練掌握廚房所有電氣設(shè)備的使用并觀察安全謹慎地處理他們。 ·?采用酒店的安全制度。 ·?完成任何其他合理的職責和被指派的職責。 【崗位要求】 ·?高中或相等的學歷，專業(yè)烹飪學校畢業(yè)。 ·?2年以上廚房烹飪及冷菜制作經(jīng)驗。 ·?能夠合理消耗所有產(chǎn)品和配料。 ·?有能力按照事情的優(yōu)先順序按時完成任務(wù)。 ·?在壓力下很好地完成工作，保持冷靜解決問題。 ·?具備有與本職位相配的中西餐烹飪知識，高效率、高質(zhì)量完成本職工作。 ·?具有健康證。 ·?具備在食品安全體系方面的知識。

  • 西廚主管
    5千-6千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Ensures that all food prepared and served during the shift is in accord with the standard set 確保所有食物在準備和制作期間符合所定的標準 2. Checks daily mise-en-place, cooking, preparation of all food 檢查每日零點的所有食物 3. Prepares food requisitions, inter kitchen's transfers and checks the quality and quantity of food received from the food store and other sub-departments 準備食物的申購單及檢驗貨品的質(zhì)量和數(shù)量。 4. Makes sure that all machines, furniture, equipment, and utensils are clean and in working conditions 確保所有的機器設(shè)備及器具的清潔，并能正常工作 5. Guides and trains the kitchen's personnel as instructed by Sous chef 協(xié)助廚師長指導和培訓廚房人員的工作 6. Uses standard recipes and makes sure all staff are using them 采用標準食譜，并確保所有工作人員正在使用 7. Performs duties common to all supervisors and other duties as may assigned by Executive Chef or Sous Chef 履行行政總廚或廚師長指派的其他職務(wù)
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. To work as directed from his or her supervisors 認真完成主管交辦的工作。 2. Make sure that food is tasty, attempting presented, fresh, correct portioned and safe 確保食品新鮮美味，可口誘人并且配料合理 3. Wash hands before entering the kitchen or return to work place 進入廚房及回到操作臺前，必須先洗手 4. Follow “Clean as you go” policy and keep work area clean at all times 遵守“走到哪里都干凈”的準則，隨時保持工作區(qū)域干凈整潔 5. Buffet food is delivered on time 按時為客人準備好自助餐食品 6. That mise en place is fresh, correct size, portioned and according to business 依照客人要求調(diào)配、擺放食品，大小適中，新鮮可口 7. Will learn and execute the 30 point hygiene standards at all times 認真學習并積極貫徹執(zhí)行衛(wèi)生標準30條 8. A la carte food is cooked perfectly right, and in the accurate time 完全按照食譜規(guī)定時間及配方制作單點食品，包括按時送遞 9. Proper handling of equipment and report break downs or maintenance requests 正確合理使用設(shè)備，及時維修保養(yǎng)，遇有損壞立即報告 10. Take temperature checks as required and keep record 按要求檢查溫度并做好相關(guān)記錄

  • 冷菜主管
    5.5千-6.5千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準

  • 頭上什
    7千-8千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Prepares market list, indicating type of food items quality and quantity 填寫采購單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會經(jīng)理的預訂單及附表準備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國際飯店的標準準備所有的食品
  • 棗莊 | 5年以上 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Approach every guest and associate in a friendly, service-oriented manner. 對待每個客人和同事要友好要以服務(wù)的態(tài)度。 2. Maintain regular attendance in compliance with the Marriott standards, as required by scheduling will vary according to the needs of the hotel. 要保持萬豪酒店標準的正常出勤率，并且班次要根據(jù)酒店的需要。 3. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name-tag when working. 保持高標準的個人想象和儀表包括規(guī)定的制服和名牌。 4. Comply at all times with the Marriott standards and regulations to encourage safe and efficient hotel operations. 無論什么時候都要按照萬豪的標準提倡安全有效率的酒店運營方式。 5. Supervise and make daily inspections of all banquet areas, dishwashing area, kitchen areas,silver room,silver burnishing room,bakeshop and corridors. 管理和日常督導宴會區(qū)，清洗區(qū)，廚房區(qū)，庫房，走廊。 6. Make effectively efficient schedules of utility personnel. 安排便捷有效的排班。 7. Maintain service and other equipment in good working condition. 維護服務(wù)或其它設(shè)備正常運營。 8. Provide needed utensils and equipment for banquet functions. 為宴會提供需要的廚具和用具。 9. Order chemical supplies for dishwashing equipment,brooms,mops,paper towels etc. 訂購化學產(chǎn)品和拖布，掃把，紙巾等物品。 10. Work closely with catering and banquet managers 要與宴會和宴會銷售保持合作。

  • 頭燒味
    8千-9千
    棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督餅房生產(chǎn)運營，確保執(zhí)行所有關(guān)于餐飲的政策，標準及程序 2. Assists Pastry Sous Chef and western Executive Chef with kitchen operations as necessary. 協(xié)助副餅房廚師長及西餐行政總廚保持廚房的運營 3. Performs all duties of kitchen associates as required. 履行廚房員工的責任 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標準 6. Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項程序及對浪費的控制 9. Calculates accurate theoretical and weighted food costs. 準確計算食品的成本 10. Follows proper handling and right temperature of all food products. 遵循食品的適當處理及正確的保存溫度
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1.??????Execute all assigned tasks asdirected and delegated from his or her Supervisors or Manager ?執(zhí)行其主管或經(jīng)理所指示委派的所有任務(wù) 2.?????? Supervises pastry preparation shift operations and ensurescompliance with all Food & Beverage policies, standards and procedures. 協(xié)助行政總廚及行政副總廚維持廚房的運營 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標準 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購，收貨及食品貯藏標準 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項程序及對浪費的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當處理及正確的保存溫度 10.??? Knows and makes sense Marriott's 70 Points of Hygiene and Safety Standards is implemented and followed. 了解并執(zhí)行萬豪70項衛(wèi)生及安全標準
  • 棗莊 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    1. Prepares market list, indicating type of food items quality and quantity 填寫采購單，注明食物的名稱質(zhì)量和數(shù)量 2. Receives function sheet from Banquet Manager and schedule preparation of food 根據(jù)宴會經(jīng)理的預訂單及時間準備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時間和需求安排不同的廚師工作 4. Ensures that all foods prepared are served according to international hotel standards 按照國際酒店的標準準備所有的食品 5. Controls costs by: *Minimising spoilage *Maintaining adequate inventory of food *Utilising food surpluses *Controlling portion 控制成本： *盡量減少損耗 *保持足夠的庫存食物 *合理利用剩余原料 *控制份量 6. Educates the Chefs in hygiene regulations, maintain hygiene control and standard 教育廚師必須遵守衛(wèi)生法規(guī)，保持衛(wèi)生管理和標準 7. Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections 培訓，指導和評估廚房人員的表現(xiàn)，，根據(jù)技能合理調(diào)動廚師的崗位
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