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崗位職責: 1. 精通各類中餐烹飪，具有豐富的菜品制作經(jīng)驗。 2. 能夠根據(jù)季節(jié)變化調(diào)整菜品風味，保證菜品質(zhì)量和口味。 3. 保持工作區(qū)域的清潔和衛(wèi)生，確保食品安全。 任職要求： 1.40歲以下，菜系（閩，粵，魯菜，淮陽菜優(yōu)先） 2.有米其林餐廳，或五星級酒店工作經(jīng)驗 3. 具備豐富的烹飪經(jīng)驗和精湛的廚藝 4.能夠有效管理廚師團隊，激勵和指導他們 5.注重細節(jié)，有良好的組織和溝通能力 6.薪資：3—5萬 7.具備良好的團隊合作精神，能夠適應快節(jié)奏的廚房工作環(huán)境。 8.對工作細節(jié)有較強的把控能力，能夠精確計量食材和控制烹飪時間。 9.具有良好的創(chuàng)新意識，能夠不斷改進和優(yōu)化菜品。 10.能夠在高壓環(huán)境下保持高效的工作狀態(tài)。

北京四季酒店 概要 我們正在尋找一位技藝精湛且充滿熱情的意大利主廚，需具備扎實的托斯卡納傳統(tǒng)美食背景。 我們聘用勤奮上進的員工作培訓，在一個能令他們盡展所長的工作環(huán)境下, 讓他們發(fā)揮出類拔萃的工作表現(xiàn)。我們的企業(yè)文化孕育了成功的事業(yè)，并給予多方面的回報。我們希望員工能夠: 擁有良好的團隊合作精神，并暢所欲言的溝通 持續(xù)的提高他們的工作技巧和表現(xiàn) 能夠意識到自己行為所代表的責任及會導致的后果 充分了解自己行為會對客人、同事以及公司的形象產(chǎn)生的影響 加入我們 我們的信念，首重于如何互相對待，彼此樹立榜樣, 在與賓客，商業(yè)伙伴和同事間的交往之中，我們致力尋求互相溝通諒解的方式，也希望能夠得到別人同樣的對待 北京四季酒店向員工提供和客人一樣的關懷，四季酒店從 1998 年起。獲“財富”雜志評為一百家最理想的工作機構(gòu)之一 工作職責 1.協(xié)助行政總廚或行政副總廚管理廚房，在廚房中協(xié)助整個部門的運營，嚴格遵循集團餐飲部規(guī)章制度、酒店餐飲標準以實現(xiàn)財務目標。 2.確保所有與客人有直接接觸的廚房團隊成員隨時為客人提供滿意的服務。 3.與客人和同事保持良好的互動，建立良性工作關系。 4.在每次更換菜單時，對服務團隊進行有效的食品知識培訓。 5.監(jiān)督并協(xié)助所有餐飲部員工的招聘和甄選工作。 6.在招聘時遵守酒店的指導方針，并采用以能力為基礎的方法挑選員工。 7.履行分配的其他合理職責。 工作要求 1.大專相關學歷，酒店或餐飲管理及廚房相關學歷優(yōu)先考慮 2.至少2年的部門副廚師長及以上管理經(jīng)驗 3.部門運營相關經(jīng)驗及工作中能夠?qū)W習到相關的經(jīng)驗 4.能夠操作電腦及餐飲相關系統(tǒng)能力 5.良好的英語口語、閱讀及書寫能力 6.能夠講普通話及具備在中國工作的許可 加入我們你能夠享有： 建立一個長期的、全球性的職業(yè)發(fā)展機會 優(yōu)秀的行業(yè)培訓 免費入住四季酒店，餐飲折扣優(yōu)待 紅利分享及優(yōu)厚的工資 雇員服務獎 年度員工派對/社交和體育活動 想要了解更多，請登錄以下網(wǎng)站并關注我們： 四季酒店官網(wǎng)職位空缺：http://jobs.fourseasons.com/ 四季酒店領英網(wǎng)站：https://www.linkedin.com/company/four-seasons-hotels-and-resorts 四季酒店微信號：北京四季人文部 Summary The Four Seasons Hotel Beijing is seeking a highly skilled and passionate ItalianChef with a strong background in authentic Tuscan cuisine. 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: Commitment to supportive teamwork and open communication Responsibility for ongoing enhancement of their skills and performance. Recognition of personal accountability for their own actions and the outcomes of those actions. 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 Beijing 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. Responsibilities 1.Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel’s standards and financial goals. 2.Maintains positive guest and colleague interactions with good working relationships. 3.Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. 4.Conduct effective food knowledge training to service team during each menu change. 5.Oversees and assists in the recruitment and selection of all Food and Beverage employees. 6.Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees. 7.Carries out any other reasonable duties and responsibilities as assigned. Preferred Qualifications and Skills Education ：College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Experience ：Minimum two years previous experience in culinary/food & beverage line, supervisory or assistant manager positions. Skills and Abilities ： Requires a working knowledge of division operations. Working knowledge is generally learned on-the-job. Requires ability to operate computer equipment and other food & beverage computer systems Requires the ability to operate and utilize culinary production equipment and tools effectively. Requires reading, writing and oral proficiency in the English Language Learn 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-resorts http://job.veryeast.cn/1154097 Wechat: 北京四季人文部

Key Responsibilities: Oversee all kitchen operations and ensure efficient food preparation processes across all outlets. 監(jiān)督所有廚房的日常運營，確保各餐廳的食品準備流程能夠保持高效運作。 Maintain high standards of food quality, presentation, safety, cleanliness, and hygiene throughout the kitchen. 確保廚房內(nèi)的食品質(zhì)量、擺盤、安全、清潔和衛(wèi)生標準保持高水平。 Ensure the kitchen operates within budgeted revenue and expenses while maximizing overall profitability. 確保廚房在預算內(nèi)運行，同時優(yōu)化提高整體盈利能力。 Collaborate with sales and marketing teams to create new menu items and seasonal specials, enhancing overall appeal. 與市場營銷團隊合作，研發(fā)新菜品和季節(jié)特餐，以提升整體吸引力。 Design and implement training programs for kitchen staff to improve skills and maintain consistency in food preparation. 設計並實施廚房員工的培訓計劃，以提高技術並保持食品準備的一致性。 Manage inventory of food supplies and kitchen equipment to ensure adequate stock levels and minimize waste. 管理食品及廚房設備的庫存，確保有足夠的供應並減少浪費。 Job Requirements: Degree in Culinary Arts, Hospitality Management, or related field, with international competition experience preferred. 持有烹飪藝術、酒店管理或相關領域的專業(yè)學位，有國際比賽經(jīng)驗者優(yōu)先。 Minimum of 10 years of culinary experience, including at least 3 years in a similar role at a 5-star international hotel. 至少具備10年的烹飪經(jīng)驗，並曾於五星級國際品牌酒店擔任同職位至少3年。 Strong leadership skills with the ability to inspire and manage a diverse kitchen team. 具備強大的領導能力，能激勵和管理多元化的廚房團隊。 Excellent culinary skills with a focus on food quality, creativity, and presentation. 優(yōu)秀的烹飪技能，專注於食品質(zhì)量、創(chuàng)意和擺盤。 Team player committed to staff development and fostering a positive work environment. 重視團隊合作，致力於員工發(fā)展並促進積極的工作環(huán)境。 Proficient in both spoken and written English and Chinese. 精通中英文口語和書寫能力。

【崗位職責】 1.督導廚房所有員工的工作，控制食品級人力成本，增加營收。 2.負責確保餐飲所有出品的準備、烹飪、裝飾，并確保達到質(zhì)量標準。 3.了解賓客需求，與餐飲部經(jīng)理一起籌劃和設計新菜單，及時開發(fā)符合當時和當?shù)匦枨蟮牟惋嫯a(chǎn)品。 4.充分理解并嚴格遵守酒店的規(guī)章制度，例如消防，衛(wèi)生檢疫，設備設施操作及食品健康安全等。 5.監(jiān)督及檢查所有供應食品的質(zhì)量與數(shù)量。 6.完成日常廚房設施設備的檢查，做好維護工作。 7.保證每日售貨柜臺上，完善更新早餐、中晚餐零點及自助餐。 8.確保所有直接面對客人的員工對于食品以及其制作工藝有充分的認識。 【崗位要求】 1.大專及以上學歷,在5星級酒店同崗位工作經(jīng)驗有5年以上。 2.擅長中餐的管理與烹飪。 3.熟練掌握廚房運作管理及成本控制方法，熟悉廚房各項設備的性能、使用及保養(yǎng)方法。 4.懂得成本核算，食物原料及食品營養(yǎng)知識。 5.善于溝通交流，對工作有飽滿的工作熱情，身體健康，精力充沛。

? 負責廚房全面管理，包括菜品研發(fā)、出品標準及成本控制。 ? 監(jiān)督食材采購、庫存管理，確保食品安全與質(zhì)量。 ? 制定并實施廚房培訓計劃，提升團隊烹飪技能與效率。 ? 與前廳管理層緊密合作，策劃菜單及餐飲活動，提升顧客滿意度。