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  • 廚師
    1.5萬(wàn)-2萬(wàn)
    全國(guó) | 2年以上 | 初中 | 提供食宿
    • 技能培訓(xùn)
    • 崗位晉升
    • 管理規(guī)范
    • 人性化管理
    • 出國(guó)旅游
    • 領(lǐng)導(dǎo)好
    • 員工生日禮物
    • 包吃包住
    • 薪資高
    卓越雇主
    卓越雇主
    郵輪 | 100-499人
    • 投遞簡(jiǎn)歷
    ?Professional preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle ?Ordering of stock in cooperation with Executive Chef ?Correct handling of all products and equipment ?Ensuring of perfect cleanliness in working area in accordance with HACCP rules ?Conducting stock takes; inventory according to company procedures ?Preparation to open and close ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loading processes ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs ?Luggage duty on embarkation and disembarkation day

  • 助理廚師
    1萬(wàn)-1.5萬(wàn)
    全國(guó) | 2年以上 | 初中 | 提供食宿
    • 技能培訓(xùn)
    • 崗位晉升
    • 管理規(guī)范
    • 人性化管理
    • 出國(guó)旅游
    • 領(lǐng)導(dǎo)好
    • 員工生日禮物
    • 包吃包住
    • 薪資高
    卓越雇主
    卓越雇主
    郵輪 | 100-499人
    • 投遞簡(jiǎn)歷
    ?Assistance with preparation and cooking daily meals (including breakfast, lunch, Tea Time, dinner, etc.) for crew and guests in accordance with Executive Chef Manual and menu cycle ?Handling all groceries, products and galley equipment with care ?Inventory according to instructions ?Separation and disposal of waste / garbage ?Conduction of stock takes; inventory according to company procedures ?Preparation of opening and closing ships at start and end of season ?Assistance in other departments upon instruction from supervisors (if required) ?Performance according to company standards and HACCP rules ?Participation in loadings ?Luggage duty on embarkation and disembarkation day ?Correct storage of stock; establishing of par levels ?Active participation in onboard training programs
  • 通遼 | 經(jīng)驗(yàn)不限 | 初中 | 提供食宿
    • 投遞簡(jiǎn)歷
    【崗位職責(zé)】 1、負(fù)責(zé)餐廳日常接待工作，包括引導(dǎo)顧客入座、遞送菜單、介紹菜品及特色服務(wù) 2、準(zhǔn)確記錄顧客點(diǎn)單信息，及時(shí)傳達(dá)至后廚并跟進(jìn)上菜進(jìn)度 3、保持就餐區(qū)域整潔，按要求完成餐前準(zhǔn)備與餐后收臺(tái)工作 4、處理顧客用餐期間的合理需求及突發(fā)情況 5、嚴(yán)格執(zhí)行餐廳服務(wù)標(biāo)準(zhǔn)與衛(wèi)生管理制度 【崗位要求】 1、初中及以上學(xué)歷，20-45周歲，身體健康 2、具備基礎(chǔ)服務(wù)意識(shí)，能適應(yīng)餐飲行業(yè)工作節(jié)奏 3、有責(zé)任心，吃苦耐勞 4、普通話(huà)流利，具備基本溝通表達(dá)能力 5、有餐飲服務(wù)經(jīng)驗(yàn)者優(yōu)先，無(wú)經(jīng)驗(yàn)可培訓(xùn)上崗 6、遵守企業(yè)規(guī)章制度，服從工作安排

  • 服務(wù)員
    3.5千-4千
    通遼 | 經(jīng)驗(yàn)不限 | 初中
    • 投遞簡(jiǎn)歷
    需要有責(zé)任心，能吃苦耐勞的精神。
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