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  • 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 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 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 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 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

  • 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 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

  • 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

  • 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 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備及其維修設備程序。 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. 熟知并對所有服務器皿，設備，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。

  • 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
  • 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
  • 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
  • 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 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

  • 廚師長
    6千-8千
    青島 | 3年以上 | 高中 | 提供食宿
    中式快餐 | 1-49 人
    • 投遞簡歷
    【崗位職責】 1、全面負責廚房日常運營管理，包括菜品研發(fā)、菜單設計、成本控制及食材采購計劃制定 2、嚴格把控食品質(zhì)量與出品標準，確保菜品口味、擺盤及衛(wèi)生符合公司要求 3、合理調(diào)配廚房人員工作，監(jiān)督各崗位操作流程規(guī)范化執(zhí)行 4、負責廚房設備維護保養(yǎng)及食品安全管理體系落實 5、定期培訓廚房團隊，提升員工專業(yè)技能與工作效率 6、分析經(jīng)營數(shù)據(jù)，優(yōu)化廚房成本結(jié)構(gòu)，制定節(jié)能降耗方案 【崗位要求】 1、高中及以上學歷，持有健康證及廚師職業(yè)資格證書 2、3年以上中餐廚房管理經(jīng)驗，精通魯菜系者優(yōu)先考慮 3、熟悉餐飲行業(yè)食品安全法規(guī)及廚房5S管理標準 4、具備扎實的菜品研發(fā)能力和成本管控意識 5、年齡22-45周歲，身體健康，能適應高強度工作 6、具有團隊管理經(jīng)驗，執(zhí)行力強，能妥善處理突發(fā)情況

  • 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 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 | 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. 維護服務或其它設備正常運營。 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。
  • 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. 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

  • 餅房廚工
    3千-4千
    濟南 | 1年以上 | 中專 | 提供食宿
    • 五險一金
    • 節(jié)日禮物
    • 技能培訓
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 員工生日禮物
    • 包吃包住
    • 人性化管理
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    【崗位職責】 1、負責餅房日常面點、西點的制作，包括和面、成型、烘焙等工序； 2、按照標準配方和操作流程完成各類糕點、面包、甜點的制作； 3、協(xié)助餅房廚師長進行新產(chǎn)品的研發(fā)和試制； 4、保持工作區(qū)域的清潔衛(wèi)生，確保符合食品安全標準； 5、定期檢查餅房設備的使用情況，及時上報維修需求； 6、完成上級交辦的其他相關(guān)工作。 【崗位要求】 1、對烘焙工作有熱情，愿意學習餅房相關(guān)技能； 2、具備基本的食品安全和衛(wèi)生意識； 3、能夠適應早晚班輪班制度，具備一定的抗壓能力； 4、有團隊合作精神，服從工作安排； 5、有相關(guān)餅房或烘焙經(jīng)驗者優(yōu)先。

  • 餅房廚師
    3千-3.5千
    青島 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    • 五險一金
    • 技能培訓
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 帥哥多
    • 美女多
    • 包吃包住
    • 人性化管理
    • 員工生日禮物
    • 投遞簡歷
    【崗位職責】 1、負責酒店餅房日常西點、面包、蛋糕等烘焙產(chǎn)品的制作與出品，確保產(chǎn)品品質(zhì)穩(wěn)定 2、根據(jù)菜單要求完成各類甜點的創(chuàng)意研發(fā)與標準化生產(chǎn) 3、嚴格執(zhí)行食品安全標準，做好原料驗收、儲存及廚房衛(wèi)生管理 4、合理控制烘焙原料成本，避免浪費 5、維護保養(yǎng)烘焙設備，及時報修故障設備 6、配合宴會、自助餐等大型活動完成特色甜點供應 【崗位要求】 1、具備基礎(chǔ)烘焙技能，掌握面團發(fā)酵、裱花、巧克力調(diào)溫等工藝 2、能獨立完成慕斯、撻類、法甜等常規(guī)西點制作 3、具有產(chǎn)品創(chuàng)新意識，對烘焙行業(yè)趨勢保持敏感 4、身體健康，能適應早晚班次安排 5、有酒店餅房工作經(jīng)驗或相關(guān)專業(yè)培訓證書者優(yōu)先
  • 聊城 | 經(jīng)驗不限 | 學歷不限 | 提供食宿
    • 五險一金
    • 節(jié)日禮物
    • 帶薪年假
    • 包吃包住
    • 員工生日禮物
    • 崗位晉升
    國內(nèi)高端酒店/5星級 | 500-999人
    • 投遞簡歷
    【崗位職責】 1、負責員工餐廳每日餐食的烹飪制作，確保菜品質(zhì)量、口味符合標準 2、根據(jù)用餐人數(shù)合理控制食材用量，避免浪費 3、保持廚房操作區(qū)域的衛(wèi)生清潔，符合食品安全規(guī)范 4、定期維護廚房設備，確保正常運轉(zhuǎn) 5、配合完成食材驗收、庫存管理等工作6、根據(jù)季節(jié)變化調(diào)整菜單，保證營養(yǎng)均衡 【崗位要求】 1、年齡52-65歲，身體健康，持有有效健康證 2、具有大鍋菜烹飪經(jīng)驗，能獨立完成50人以上餐食制作 3、熟悉廚房設備操作及基本維護 4、工作認真負責，吃苦耐勞，適應倒班工作制 5、具備食品安全意識和基礎(chǔ)衛(wèi)生知識 6、有單位食堂或員工餐廳工作經(jīng)驗者優(yōu)先

  • 中/西廚師
    5千-7千
    青島 | 1年以上 | 學歷不限 | 提供食宿
    • 五險一金
    • 技能培訓
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 午餐補貼
    • 年度旅游
    • 包吃包住
    • 人性化管理
    有限服務中檔酒店 | 50-99人
    • 投遞簡歷
    崗位職責 1、招聘炒鍋廚師 2、根據(jù)工作標準、為客人及員工準備食品。 3、負責開餐前的準備工作。對個別菜單菜品種基本成分、準備方式和擺盤方式有一定的了解。 4、對酒店供應的所有菜品都有最基本的了解。 5、當接到指示時立即進入工作狀態(tài)。 6、保證有效安全的工作并發(fā)揚勤儉節(jié)約的風格。 崗位要求 1、烹調(diào)的知識、技能。 2、服務管理，有上進心。 3、身體健康，無紋身。

  • 廚師
    4千-7千
    威海 | 3年以上 | 學歷不限 | 提供食宿
    • 免費食宿
    • 五險一金
    • 帶薪年假
    • 免費班車接送
    • 技能培訓
    • 崗位晉升
    • 員工活動
    ·?Prepares kitchen equipment for use ·?準備廚房設備以便使用 ·?Assembles and prepare ingredients for menu items ·?為菜單上的項目安排準備原料 ·?Prepares simple food items ·?準備簡單的食品 ·?Prepares food for service ·?準備食品為客人服務 ·?Portions and plates food ·?將食品切片并置于盤子上 ·?Assists with checking and receiving goods ·?協(xié)助檢查和接收貨物 ·?Store goods ·?儲存貨物 ·?Maintain storage areas ·?管理儲存區(qū) ·?Clean and store equipment ·?清潔和儲存設備 ·?Clean premises ·?清潔房屋 ·?Handle waste and linen ·?處理垃圾和布草 ·?Maintain a hygienic kitchen ·?保持廚房衛(wèi)生? ·?Cleans kitchen and equipment ·?清潔廚房和設備 ·?Maintain high standards of personal hygiene ·?保持高度的個人衛(wèi)生 ·?Attends to all briefings? ·?參加所有說明會 ·?Participates in training ·?參加培訓活動
  • 煙臺 | 3年以上 | 學歷不限 | 提供食宿
    有投必應
    有投必應
    國際高端酒店/5星級 | 50-99人
    • 投遞簡歷
    崗位職責: 頭鍋廚師 1.運用多種烹調(diào)技法，包括但不限于煎、炒、烹、炸、熘、爆、煸、蒸、燒、煮，根據(jù)菜品要求進行食材的加工和烹飪。 2.確保菜品的品質(zhì)和口味符合標準，對菜品的創(chuàng)新和改進保持熱情。 3.維持廚房環(huán)境的清潔與衛(wèi)生，確保食品安全。 4.與團隊成員緊密合作，確保高效的廚房運作。 任職要求： 1.具備良好的團隊合作精神，能夠與同事有效溝通。 2.對烹飪有深厚的興趣，愿意接受新技能的學習和應用。 3.有責任心，能夠在快節(jié)奏環(huán)境中保持高效率。 4.對菜品制作有一定的了解和經(jīng)驗，能夠根據(jù)季節(jié)變化調(diào)整菜品。

  • 熱菜主管
    5千-6千
    日照 | 3年以上 | 中專 | 提供食宿
    • 五險一金
    • 技能培訓
    • 帶薪年假
    • 崗位晉升
    • 管理規(guī)范
    • 包吃包住
    • 午餐補貼
    • 人性化管理
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    監(jiān)督西廚房生產(chǎn)運營，確保執(zhí)行所有關(guān)于餐飲的政策，標準及程序 協(xié)助廚師長維持廚房的運營 履行廚房員工的責任 注重食品的質(zhì)量，呈現(xiàn)方式及風味 做好備菜及履行正確的貯藏標準 維持采購，收貨及食品貯藏標準 確保遵守當?shù)卣ㄐl(wèi)生部門）的規(guī)定 支持餐飲部的各項程序及對浪費的控制 準確計算食品的理論成本 遵循食品的適當處理及正確的保存溫度 了解并執(zhí)行萬豪43項衛(wèi)生及安全標準 操作及維護所有部門的設備，并匯報設備故障 確保所有員工遵循工作安全規(guī)則，所有的危險都要報告給預防損失部門及工程部 每月進行預防性維修檢查 負責所有部門的財產(chǎn)和設備的管理 有效的調(diào)查，報告及跟進員工事故 了解并維護所有標準食譜 按預算購買適當?shù)墓┴浖肮芾泶尕?按預算訂購員工制服，并確保制服妥善保存。 按照西餐廚房的基本原則積極參與培訓員工 技巧及完美的呈現(xiàn)方式 按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味 培訓所有員工，并在工作安全分析上簽字 培訓員工安全程序，監(jiān)督其遵循預防損失政策的能力，以防止以外的發(fā)生，控制成本 執(zhí)行并遵循每日部門15分鐘培訓計劃 按照菜譜參與員工的培訓，包括配料，備菜及獨特的口味 定期制定員工活動計劃以促進團隊合作
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