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  • 廚師

    6千-8千
    成都 | 經(jīng)驗不限 | 大專
    1.主觀能動性強,可根據(jù)用餐標準自行定制菜單(餐標一般為298元-498元/位);2.專業(yè)拿手菜為川菜及粵菜,擺盤精致,有高檔餐飲廚房經(jīng)驗優(yōu)先;3.年齡為35-45歲;
  • 南京 | 5年以上 | 大專 | 提供食宿
    • 六險一金
    • 公積金12%
    • 崗位晉升
    • 包吃包住
    • 帶薪年假7+
    • 希爾頓員工價
    • 希爾頓培訓
    • 節(jié)日禮物
    • 人性化管理
    • 員工生日禮物
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    Position Summary?職位概述: 1.Coordinate,organize and participate in all production pertaining to assigned kitchen.Checks and follow-up on the mise-en-place of the ala carte menu and dailymenus, seasonal specials. Prepares mise-en-place for the Ala Carte Lunch and Dinner as assigned and maintaining the standards of presetrecipes, portion control and costing at all times.? 協(xié)調、組織和參與和廚房有關的所有產(chǎn)品的制作,檢查并依照零點菜單、每日菜單和季節(jié)菜單。給午餐晚餐零點做準備工作,時刻保持預先設置菜單的標準,份量和成本。 2.Keepsdiscipline and proper work practices for himself and the staffs assigned to himat all times. Also checks on personal hygiene, clean uniforms, sanitation andcleanliness of the workstations, sanitation of the work tools. Be aware of thedangers of contaminated food and the needs to proper checking and turnover ofthe mise-en-place in the refrigerators. Reports to the Chef de Cuisine?/ Restaurant-Chef on any problems to take appropriate actions. 時刻保持自己和所管轄的員工的紀律性和適當?shù)牟僮?。并且檢查個人衛(wèi)生、整潔的工服、操作臺的整潔和衛(wèi)生、清潔的器具。知道污染食品的危險和適當檢查,徹底清理冰箱的需要。向廚師長匯報所有的問題并采取適當?shù)男袆印?3..Followup on any changes in new recipes or work methods pertaining to any new menus,daily specials, and promotional activities as per instructions given by theChef or direct supervisor. 遵照廚師長要求的任何新菜單的改動和對于新菜單、每日菜單、促銷活動所采取的任何工作方法。 4.Worksclosely with his Supervisor on determining the quantity of food items andmise-en-place to be produced, bought or prepared for that day. With a view toexercise the maximum control on wastage and achieve optimum profitability. 緊密配合廚師長對于當天食品數(shù)量的定購。杜絕浪費以獲得相應的的收益率。 5.Checksall equipments belonging to his department and make sure that all are in goodworking order, and if necessary reports to the Sous-Chef/ Restaurant-Chef forany faults and problems to be solved. Prepares the necessary work orders to theengineering department. 檢查所有歸屬于該部門的設備,確保所有設備正常運轉,如果需要向Sous Chef匯報所有問題。準備遞送工程部門的維修單。 6.?Doesany special assignment as assigned by the Sous Chef. 任何廚師長指派的其他工作。 Required Qualifications 職位要求: 1.At least 5 years of experience in the same position, and those with experience in star-rated hotels will be given priority. 有同崗位工作經(jīng)驗至少5年,有星級酒店工作經(jīng)驗者優(yōu)先考慮; 2.Proficient in Cantonese and Huaiyang cuisine cooking. 擅長粵菜、淮揚菜烹飪; 3.Familiar with kitchen work standards and procedures, with a strong sense of responsibility and professionalism. 熟悉廚房的工作標準和流程,有較強的責任感和敬業(yè)精神; 4.The dishes are well prepared 出品良好。
  • Commis 廚師

    3千-4千
    廊坊 | 1年以上 | 大專 | 提供食宿
    • 五險一金
    • 技能培訓
    • 帶薪年假
    • 管理規(guī)范
    • 包吃包住
    • 做五休二
    • 節(jié)日禮物
    • 崗位晉升
    • 員工生日禮物
    • 人性化管理
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    熱招:各廚房廚師(西廚房/中廚房/餅房) 崗位職責 1、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要符合食品衛(wèi)生 。 2、負責餐食的準備、烹飪及裝飾工作,以達到最高的質量標準。 3、在廚房運作方面支持廚師長工作,保證提供高效率的服務。 4、計劃和準備執(zhí)行高質量的食品和擺設在指定的餐廳。 5、根據(jù)標準食譜卡、為客人及員工準備和制作食品。 6、嚴格按照菜譜、標準和擺盤標準。 7、在酒店運營之中保持HACCP各方面要求。 8、正確操作所有的設備、器具和機器。 崗位要求 1、中專及以上學歷,同崗位工作經(jīng)驗1年以上。 2、接受過專業(yè)技術訓練,達到一級廚師技術水平。 3、身體健康,精力充沛。
  • 二鍋 Wok 2

    7千-9千
    大連 | 5年以上 | 大專 | 食宿面議
    • 五險一金
    • 節(jié)日禮物
    • 技能培訓
    • 崗位晉升
    • 包吃包住
    • 管理規(guī)范
    • 人性化管理
    • 帶薪年假
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    The Four Seasons Hotel Dalian is looking for talent who shares a passion for excellence and who infuse enthusiasm into everything they do. 大連四季正在尋找你 - 對工作具有極大的熱情,熱愛你所從事的職業(yè)。 About Four Seasons? 關于四季酒店 We have chosen to specialize within the hospitality industry by offering only experiences of exceptional quality. Our objective is to be recognized as the company that manages the finest hotels, resorts, and residence clubs wherever we locate. We create properties of enduring value using superior design and finishes and support them with a deeply instilled ethic of personal service. Doing so allows Four Seasons to satisfy the needs and tastes of our discerning customers, and to maintain our position as the world's premier luxury hospitality company. We succeed when every decision is based on a clear understanding of and belief in what we do, and when we couple this conviction with sound financial planning. We expect to achieve a fair and reasonable profit to ensure the prosperity of the company and to offer long-term benefits to our hotel owners, our customers, and our employees. 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 guests, customers, business associates and colleagues, we seek to deal with others as we would have them deal with us. 我們對酒店服務心無旁騖,矢志不渝,并以高品質為重。無論我們的酒店、度假酒店、及住宅俱樂部坐落在何處,目標都是成為舉世公認的最佳酒店管理集團,且盈利可觀。要達到這種卓越的成績,必須在各方面都超越群倫。我們所創(chuàng)建的酒店,在設計及選料方面,均屬無上之選,務求能夠滿足客人的高貴品味和嚴格要求,同時保持豪華酒店的優(yōu)質崇高地位。 我們的成功,有賴于清楚認定我們對每件事的信念,并與有效的財政計劃相互配合。我們預計能為酒店帶來合理的利潤,確保業(yè)績蒸蒸日上,并為股東、客人及員工謀求長遠的利益。 我們將四季酒店的信念,通過彼此互敬互重及互相建立榜樣,切實地具體表現(xiàn)出來。我們所堅持的價值觀或原則,正是我們如何善待客人、商業(yè)伙伴及同事。 About Four Seasons Dalian? 關于大連四季酒店 The Four Seasons Hotel Dalian boasts a prime location, situated at the heart of Renmin Road and the core of the Donggang Business District. It’s this history that inspired the NBBJ Shanghai-designed building’s interiors by acclaimed international firm Hirsch Bedner Associates of Singapore. The design concept for Four Seasons Hotel Dalian draws inspiration from the rich historical of the city, particularly its deep-rooted connection with trains and the romantic allure associated with Dalian. Artfully designed rooms that offer a brand of comfort and cutting-edge technology, capturing both the city’s magnificent skyline and the stunning ocean vistas. The interiors of the hotel’s signature restaurants were conceived by Tokyo-based Strickland, which drew inspiration directly from the city’s history and culture to create authentic and unforgettable experience. A distinguished collection of six restaurants and bars, including Cantonese delicacies, Western fare, Japanese cuisine, specialty bars, lounges, and a deli shop. With top-notch chefs and exceptional ingredients, we create an unparalleled fine dining experience that lingers in memory. 大連四季酒店地理位置優(yōu)越,坐落于人民路東港商務區(qū)中心地帶,眺望海景和港口景色,是東港商務區(qū)核心所在。 NBBJ操刀設計的大樓內,新加坡著名的Hirsch Bedner Associates公司由城市悠久歷史中汲取靈感進行室內設計,尤其是與火車密不可分的深厚淵源以及這座城市本身的浪漫情懷。 每間客房都是巧思設計之作,融合了舒適與前沿技術,不僅捕捉了城市壯觀的天際線,更有絢爛的海景盡收眼底。 酒店特色餐廳的內部設計由東京知名工作室Strickland操刀,其靈感直接來源于當?shù)貧v史文化,旨在打造真實而難忘的體驗。 六個餐廳和酒吧構成了獨特的美食合集,包括粵式菜肴、西餐、日本料理、威士忌、大堂吧和甜品坊。憑借頂級大廚和卓越食材,為賓客打造一種無與倫比的高級餐飲體驗,讓人回味無窮。 Key Responsibilities? 主要工作職責 1.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. 2.Ensures the sanitation standards for kitchen are being met. 3.Assists in the training of the employees ensuring that they have the necessary skills to perform their duties. 4.Provides a courteous and professional service at all times. 1. 與其他同事積極靈活的合作,以酒店的總體業(yè)績和客人的滿意為重點。 2. 確保廚房的衛(wèi)生標準達到。 3. 幫助培訓員工,以確保他們擁有可以執(zhí)行自己責任所必須的技能。 4. 隨時保證禮貌和專業(yè)的服務。 Preferred Skill and Qualification? 任職要求 1. College education, cooking school or culinary institute education or equivalent experience. 2. At least two years previous experience in culinary or related work experience. 3. Ability to operate, maintain and properly clean work environment. 4. Proficient knife skills and ability to multi-task. 1. 食品烹飪相關大專學歷或相關工作經(jīng)歷。 2. 2年及以上相同職位工作經(jīng)驗。 3. 能夠運營、維持及保持工作環(huán)境的清潔。 4. 專業(yè)的粵菜烹飪技術,能夠同時進行多項任務。 Learn more about what it is like to work at Four Seasons – Visit us: 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)職業(yè)機會:http://jobs.fourseasons.com/
  • 上海 | 1年以上 | 大專 | 提供食宿
    • 技能培訓
    • 管理規(guī)范
    • 人性化管理
    • 五險一金
    • 帶薪年假
    • 工作在云端
    • 集團免費房
    • 提供食宿
    • 包吃包住
    • 崗位晉升
    國際高端酒店/5星級 | 500-999人
    • 投遞簡歷
    - 1年以上星級酒店、高級廚師任職經(jīng)驗;有五星級酒店經(jīng)驗者優(yōu) - 根據(jù)餐廳運營理念和凱悅標準管理餐廳廚房的運作,最大程度地確保餐廳盈利和客人滿意度 - 尊重客人需求,認真對待客人的提問或投訴,熱衷于滿足客人期望,時刻提供專業(yè)和高水平的服務質量 - 擁有全面的廚房、職業(yè)、食品衛(wèi)生安全知識 - 具備良好電腦技能,擁有配方管理經(jīng)驗者優(yōu)先 - At least 1 year experience as commis/demi chef in a hotel or restaurant of good standards;Preferably with experience in luxury international brands - Manages the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. - Respects guest needs; takes great interest in satisfying them by taking their interests and complaints seriously; consistently delivers professional services with high quality work standards. - Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential; - Good Computer Skills in MS Office, and Recipe Maintenance System is preferred.  
  • 炒鍋主管

    4.5千-4.9千
    烏魯木齊 | 3年以上 | 大專 | 提供食宿
    國內高端酒店/5星級 | 100-499人
    • 投遞簡歷
    【崗位職責】 1、負責廚房炒鍋區(qū)域的日常運營管理,確保菜品出品質量和效率; 2、根據(jù)菜單要求,獨立完成各類中式熱菜的烹飪工作,保證口味和賣相符合標準; 3、協(xié)助廚師長制定新菜品,優(yōu)化現(xiàn)有菜品的制作流程; 4、監(jiān)督并指導炒鍋廚師的工作,確保操作規(guī)范及食品安全; 5、負責炒鍋區(qū)域的衛(wèi)生清潔及設備維護,確保符合酒店衛(wèi)生標準; 6、合理控制食材成本,減少浪費,協(xié)助廚房成本核算; 7、配合其他廚房崗位完成高峰時段的出餐任務。 【崗位要求】 1、具備扎實的中式烹飪技能,熟悉各類炒鍋菜品的制作工藝; 2、能適應高強度工作,具備良好的團隊協(xié)作能力; 3、對食品安全及衛(wèi)生標準有清晰認知,嚴格遵守操作規(guī)范; 4、有責任心,能承受工作壓力,具備一定的管理經(jīng)驗者優(yōu)先; 5、愿意接受酒店安排的培訓及工作調度。
  • 西安 | 3年以上 | 大專 | 食宿面議
    中式快餐 | 1-49 人
    • 投遞簡歷
    【崗位職責】 1、負責冷菜間的日常菜品制作,包括原料處理、切配、腌制、裝盤等工作,確保出品質量穩(wěn)定2、根據(jù)菜單要求研發(fā)新式冷菜,定期更新菜品搭配,提升菜品競爭力 3、嚴格執(zhí)行食品安全標準,做好冷菜間的衛(wèi)生消毒及原料儲存管理 4、合理控制冷菜制作成本,優(yōu)化食材使用效率 5、配合廚師長完成廚房日常運營工作,協(xié)助其他崗位完成出餐任務 【崗位要求】 1、大專及以上學歷,烹飪相關專業(yè)優(yōu)先 2、3年以上冷菜制作經(jīng)驗,熟悉各類冷菜制作工藝及裝盤技巧 3、掌握食品安全知識,持有健康證等相關資質 4、具備創(chuàng)新意識,能獨立研發(fā)新菜品 5、工作細致認真,能適應餐飲行業(yè)工作強度6、年齡18-55周歲,身體健康,無不良嗜好
  • 無錫 | 2年以上 | 大專 | 提供食宿
    • 五險一金
    • 帶薪年假
    • 包吃包住
    • 籌備津貼
    • 技能培訓
    • 凱悅免費房
    國際高端酒店/5星級 | 100-499人
    • 投遞簡歷
    您的職責是為顧客提供始終如一的卓越服務。 遵循餐廳經(jīng)營理念及凱悅酒店集團標準始終如一地提供高品質的餐飲產(chǎn)品和謙恭、專業(yè)、高效而又靈活的服務。 具有1年酒店或相同職級的工作經(jīng)驗/基本烹飪技能/良好的衛(wèi)生知識。
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