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  • 行政總廚
    3萬(wàn)-5萬(wàn)
    全國(guó) | 3年以上 | 大專(zhuān) | 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
    ?Responsible for the entire galley operation onboard ?Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes ?Organisationand execution of F&B related ship functions and special events (e.g. Welcome / Farewell) ?Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking River Cruise standards & HACCP ?Ordering of all food supplies according to production planning and in cooperation with the Hotel Manager ?Conduction of menu briefings with waiter staff prior to service and instruction of waiters to explain dishes ?Preparation of opening and closing ships at start and end of season ?Supervision, motivation and training of the multi-national galley crew ?Participation in loadings and conduction of quality control ?Responsible for cost control and adherence to set budgets ?Conduction of stock takes; inventory according to company procedure ?Active participation in ship functions, socializing with guests during meal times

  • 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
  • 全國(guó) | 1年以上 | 學(xué)歷不限 | 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
    工作職責(zé) ? 能夠使用基本的專(zhuān)業(yè)肉類(lèi)加工技能，處理、解凍、準(zhǔn)備和分切肉類(lèi)，要符合所有公共衛(wèi)生政策 和維京星級(jí)服務(wù)標(biāo)準(zhǔn)的質(zhì)量和清潔要求。 ? 檢查職責(zé)范圍內(nèi)的設(shè)備是否妥善存放；行使職責(zé)和所有權(quán)；能夠進(jìn)行基本的計(jì)算。 ? 協(xié)助肉類(lèi)加工間主管儲(chǔ)存貨物和進(jìn)行生肉產(chǎn)品的庫(kù)存盤(pán)點(diǎn)工作。 ? 根據(jù)所有的公共衛(wèi)生政策和公司規(guī)定，遵循解凍的時(shí)間表和程序。 ? 確保經(jīng)濟(jì)的工作習(xí)慣、控制食品生產(chǎn)，盡量減少和避免浪費(fèi)。 ? 確保食物準(zhǔn)備和儲(chǔ)存符合所有的公共衛(wèi)生政策和公司的規(guī)定，執(zhí)行并保持“順手清潔”的工作 習(xí)慣。 ? 根據(jù)所有的公共衛(wèi)生政策，實(shí)施安全的工作政策和程序，盡量減少設(shè)備的損失和損壞，并保持 相關(guān)區(qū)域的清潔標(biāo)準(zhǔn)；確保所有設(shè)備在每次使用后都經(jīng)過(guò)消毒并相應(yīng)地退還。 ? 分類(lèi)清理垃圾并放到指定的垃圾桶里；根據(jù)需要經(jīng)常清理垃圾，確保符合垃圾分類(lèi)程序和所有 的公共衛(wèi)生標(biāo)準(zhǔn)。 ? 確保在服務(wù)前15 分鐘完成所有職責(zé)區(qū)域內(nèi)的餐前準(zhǔn)備工作。 ? 每天參加每日例會(huì)，了解團(tuán)隊(duì)的運(yùn)營(yíng)需求，并確保始終如一地遵守維京的星級(jí)服務(wù)標(biāo)準(zhǔn)。 ? 根據(jù)維京的星級(jí)服務(wù)標(biāo)準(zhǔn)和所有的公共衛(wèi)生政策，為客人提供高水平的舒適度和服務(wù)，并在 指定區(qū)域始終保持無(wú)可挑剔的清潔和衛(wèi)生標(biāo)準(zhǔn)；根據(jù)客流量、登船下船、海上漂流日活動(dòng)和其 他活動(dòng)，主動(dòng)提供服務(wù)。 ? 確保在相關(guān)活動(dòng)期間，例如在裝載、處理和儲(chǔ)存化學(xué)品期間，始終穿戴個(gè)人防護(hù)裝備（PPE）。 始終使用正確的搬運(yùn)重物技巧，以防止受傷。 ? 始終遵循維京的形象和制服標(biāo)準(zhǔn)，堅(jiān)持完美的儀容標(biāo)準(zhǔn)。 ? 確保公司財(cái)產(chǎn)得到適當(dāng)?shù)谋Ｗo(hù)，特別是在惡劣天氣條件下，以防止不必要的損失和損壞。
  • 全國(guó) | 5年以上 | 中專(zhuān) | 提供食宿
    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    卓越雇主
    卓越雇主
    國(guó)際高端酒店/5星級(jí) | 500-999人
    • 投遞簡(jiǎn)歷
    1.根據(jù)衛(wèi)生標(biāo)準(zhǔn)嚴(yán)格操作安全生產(chǎn)，保證食品的質(zhì)量。 2.嚴(yán)格遵守每個(gè)工作流程,妥善保管食物原材料，合理用料，降低消耗成本。 4.檢查每日餐后的原料消耗，及時(shí)申購(gòu)、補(bǔ)充。 5.配合食品檢驗(yàn)部進(jìn)行食品檢查，確保賓客食品的絕對(duì)安全。 6.領(lǐng)導(dǎo)、培訓(xùn)和開(kāi)發(fā)甜點(diǎn)師助理 7.參與自助餐服務(wù) 8.確保甜點(diǎn)擺放整齊美觀 職位要求： 1. 愿意每周工作6天 2. 相關(guān)烹飪證書(shū) 3. 有多年餅房工作經(jīng)驗(yàn) 4. 了解傳統(tǒng)糕點(diǎn)、膳食和維也納面包的制作 5. 懂英語(yǔ)者優(yōu)先
  • 全國(guó) | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    • 全球80家
    • 度假村酒店
    • 一價(jià)全包
    • 海外工作機(jī)會(huì)
    • 每年輪換酒店
    • 大中華區(qū)3家
    • 多元化團(tuán)隊(duì)
    • 員工全球免費(fèi)
    • 五險(xiǎn)一金
    • 崗位晉升
    卓越雇主
    卓越雇主
    國(guó)際高端酒店/5星級(jí) | 500-999人
    • 投遞簡(jiǎn)歷
    崗位職責(zé) 1.在廚師長(zhǎng)的領(lǐng)導(dǎo)下，按菜式規(guī)定，烹制中餐保證出品質(zhì)量。 2.依照分工，完成中式自助餐、酒會(huì)的菜品制作任務(wù)。 3.獨(dú)立完成各類(lèi)中式菜肴的烹飪，并依照地域及時(shí)令食材的供給狀況進(jìn)行菜品的調(diào)整。 崗位要求 1.兩年以上中餐炒鍋相關(guān)工作經(jīng)驗(yàn)(從事過(guò)砧板、打荷) 2.持有烹飪證書(shū)，接受過(guò)HACCP相關(guān)培訓(xùn) 3.身體健康，吃苦耐勞 4.熟悉粵菜、川菜、東北菜的烹飪技巧 5. 該崗位需每周工作6天? ?? 【G.O福利】： 雙人住宿； 一日三餐國(guó)際自助餐廳； 吧臺(tái)飲料暢飲； 度假村內(nèi)所有娛樂(lè)活動(dòng)及場(chǎng)地設(shè)施免費(fèi)使用； 機(jī)場(chǎng)接送服務(wù)； 工作滿一年往返度假村和住址機(jī)票； 完善的工作意外傷害保險(xiǎn)及社會(huì)保險(xiǎn)； 國(guó)際化G.O團(tuán)隊(duì)； 擁有登臺(tái)演出的機(jī)會(huì)； 每年輪換海外及大中華區(qū)度假村工作機(jī)會(huì)； Club Med海外度假村免費(fèi)房間； 快速晉升通道

  • 行政總廚兼廚師長(zhǎng)
    1.5萬(wàn)-3萬(wàn)
    全國(guó) | 5年以上 | 中專(zhuān)
    • 五險(xiǎn)一金
    • 人性化管理
    • 崗位晉升
    • 管理規(guī)范
    文旅運(yùn)營(yíng)公司 | 1-49 人
    • 投遞簡(jiǎn)歷
    崗位職責(zé)： 1.負(fù)責(zé)餐飲廚房日常的經(jīng)營(yíng)管理工作； 2.負(fù)責(zé)餐飲廚房服務(wù)品質(zhì)的維持與提升策劃，以及菜單的制定； 3.督導(dǎo)和檢查各廚房出品質(zhì)量，并用量化標(biāo)準(zhǔn)進(jìn)行審核； 4.主持召開(kāi)餐飲廚房經(jīng)營(yíng)例會(huì)或?qū)ｍ?xiàng)業(yè)務(wù)會(huì)議，對(duì)業(yè)務(wù)工作進(jìn)行協(xié)調(diào)、檢查； 5.督導(dǎo)檢查下屬部門(mén)原材料及各項(xiàng)成本控制； 6.根據(jù)季節(jié)差異、客人情況研究制定特別菜單； 7.確保廚房的食品安全符合市場(chǎng)監(jiān)管部門(mén)要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開(kāi)創(chuàng)新菜； 9.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.2年及以上行政總廚工作經(jīng)驗(yàn)，或具有5年及以上中高端酒店廚師長(zhǎng)工作經(jīng)驗(yàn)，以廚房負(fù)責(zé)人身份至少籌備過(guò)一家中高端星級(jí)酒店。 2.具有中餐、全日餐廚房工作管理經(jīng)驗(yàn)及菜品研發(fā)能力； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情； 7.同等條件下，具有高級(jí)廚師資格證優(yōu)先。
  • 全國(guó) | 3年以上 | 中專(zhuān)
    • 五險(xiǎn)一金
    • 人性化管理
    • 崗位晉升
    • 管理規(guī)范
    文旅運(yùn)營(yíng)公司 | 1-49 人
    • 投遞簡(jiǎn)歷
    崗位職責(zé)： 1. 全面負(fù)責(zé)中餐廚房的運(yùn)作和管理，保證營(yíng)業(yè)需求，為賓客提供優(yōu)質(zhì)中餐菜品，并做好菜品的成本核算和控制工作； 2. 執(zhí)行餐飲總監(jiān)/經(jīng)理下達(dá)的各項(xiàng)工作任務(wù)和工作指示，對(duì)廚房的出品、質(zhì)量、食品安全負(fù)責(zé)； 3. 負(fù)責(zé)制定中廚房各項(xiàng)工作計(jì)劃，主持中廚房的會(huì)議，協(xié)調(diào)中廚房各部分的工作步驟，使有關(guān)協(xié)作始終保持順利進(jìn)行； 4. 制定中廚房全年食品推廣計(jì)劃，制定每天的市場(chǎng)采購(gòu)計(jì)劃和申領(lǐng)計(jì)劃，審批每天的貨物驗(yàn)收記錄及領(lǐng)貨記錄，對(duì)成本進(jìn)行分析并作出經(jīng)營(yíng)性建議； 5. 安排廚房各分部廚師的工作時(shí)間和任務(wù)，對(duì)員工進(jìn)行日?？记诤碗A段性工作評(píng)估，根據(jù)各人所長(zhǎng)，合理安排技術(shù)崗位； 6. 組織調(diào)度、指揮大型宴會(huì)、酒會(huì)的菜品制作； 7.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.5年以上酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)，其中3年以上同崗位工作經(jīng)驗(yàn)； 2.具有豐富的中餐廚房出品及管理經(jīng)驗(yàn)； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情。
  • 全國(guó) | 3年以上 | 中專(zhuān)
    • 五險(xiǎn)一金
    • 人性化管理
    • 崗位晉升
    • 管理規(guī)范
    文旅運(yùn)營(yíng)公司 | 1-49 人
    • 投遞簡(jiǎn)歷
    崗位職責(zé)： 1.全面督導(dǎo)酒店全日餐廚房運(yùn)營(yíng)管理工作； 2.全面督導(dǎo)酒店全日餐廚房品質(zhì)管理工作； 3.全面督導(dǎo)酒店全日餐廚房成本控制管理工作； 4.全面督導(dǎo)酒店全日餐廚房員工培訓(xùn)及發(fā)展工作； 5.全面督導(dǎo)酒店全日餐廚房安全生產(chǎn)管理工作； 6.開(kāi)發(fā)新的菜品和創(chuàng)新烹飪，提升餐廳的菜品多樣性； 7.管理食材庫(kù)存，合理控制成本，確保食材的新鮮和充足； 8.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.5年以上酒店或餐飲行業(yè)相關(guān)工作經(jīng)驗(yàn)，其中3年以上同崗位工作經(jīng)驗(yàn)； 2.具有豐富的全日餐廚房出品及管理經(jīng)驗(yàn)； 3.熟悉并掌握食品安全政策法規(guī)； 4.具有較強(qiáng)的培訓(xùn)能力和帶隊(duì)伍能力，并注重培訓(xùn)和人才發(fā)展； 5.對(duì)數(shù)字敏感，具有成本管控意識(shí)，能夠推動(dòng)收入和利潤(rùn)增長(zhǎng)，合理控制好食品成本； 6.具有較強(qiáng)的溝通和協(xié)調(diào)能力，對(duì)烹飪抱有熱情。
  • 全國(guó) | 3年以上 | 中專(zhuān)
    • 五險(xiǎn)一金
    • 人性化管理
    • 崗位晉升
    • 管理規(guī)范
    文旅運(yùn)營(yíng)公司 | 1-49 人
    • 投遞簡(jiǎn)歷
    崗位職責(zé)： 1.熟練操作炒鍋，根據(jù)菜單要求準(zhǔn)確烹飪中餐菜品，確?？谖丁⑸珴?、質(zhì)地符合酒店標(biāo)準(zhǔn)； 2.合理掌握烹飪時(shí)間和火候，保障出餐速度，滿足用餐高峰需求； 3.與切配、打荷等崗位密切協(xié)作，根據(jù)配菜情況調(diào)整烹飪順序，確保菜品制作流暢； 4.及時(shí)溝通菜品信息，如特殊要求、菜品變更等； 5.烹飪前檢查食材的準(zhǔn)備情況，包括種類(lèi)、數(shù)量、質(zhì)量，對(duì)不符合要求的食材及時(shí)反饋； 6.按需領(lǐng)取食材和調(diào)料，避免浪費(fèi)； 7.正確使用和維護(hù)炒鍋及周邊烹飪?cè)O(shè)備，使用后及時(shí)清潔； 8.發(fā)現(xiàn)設(shè)備故障及時(shí)上報(bào)，保障正常使用； 9.控制成本，關(guān)注食材成本變化，提出合理的成本節(jié)約措施； 10.完成領(lǐng)導(dǎo)安排的其他工作任務(wù)。 任職條件： 1.3年及以上中餐炒鍋工作經(jīng)驗(yàn)； 2.具備嫻熟的中餐菜肴烹飪技能； 3.責(zé)任心強(qiáng)，注重細(xì)節(jié)，對(duì)食品安全及衛(wèi)生標(biāo)準(zhǔn)有嚴(yán)格認(rèn)知； 4.具備成本控制意識(shí)，懂得食品營(yíng)養(yǎng)學(xué)知識(shí)和廚房的設(shè)備使用； 5.具備良好的服務(wù)意識(shí)、團(tuán)隊(duì)意識(shí)和創(chuàng)新意識(shí)，良好的溝通協(xié)調(diào)能力。
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(zhǔn)備和制作期間符合所定的標(biāo)準(zhǔn) 2. Checks daily mise-en-place, cooking, preparation, and presentation of all food 檢查每日零點(diǎn)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(zhǎng)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(jī)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(biāo)準(zhǔn)菜譜制作菜品

  • 冷菜主管
    5.5千-6.5千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

  • 西廚主管
    5千-6千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(zhǔn)備和制作期間符合所定的標(biāo)準(zhǔn) 2. Checks daily mise-en-place, cooking, preparation of all food 檢查每日零點(diǎn)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(zhǔn)備食物的申購(gòu)單及檢驗(yàn)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(jī)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(zhǎng)指導(dǎo)和培訓(xùn)廚房人員的工作 6. Uses standard recipes and makes sure all staff are using them 采用標(biāo)準(zhǔn)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(zhǎng)指派的其他職務(wù)
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)歷
    1. Directly responsible for sanitation of all culinary, storage and buffet areas. 直接負(fù)責(zé)廚房衛(wèi)生設(shè)施，存儲(chǔ)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(pán)碟存放間的輪班運(yùn)轉(zhuǎn)操作并確保與餐飲部的相關(guān)政策，標(biāo)準(zhǔn)，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(zé)。 4. Follows proper handling and right temperature of all food products. 適當(dāng)操作并對(duì)所有食品保持適當(dāng)溫度。 5. Inspects food holding and transport equipment repair and maintenance program. 檢查食品持有程序和運(yùn)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(biāo)準(zhǔn)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(fù)責(zé)清潔的供應(yīng)商。 9. Knows and enforces proper cleaning routines for service ware, equipment, floors, Etc. 熟知并對(duì)所有服務(wù)器皿，設(shè)備，地板等清潔程序嚴(yán)格正確執(zhí)行。 10. Conducts China, glass and silver inventories. 對(duì)瓷器，玻璃器皿和銀器皿定期盤(pán)點(diǎn)管理。

  • 頭鍋
    8千-9千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

  • 打荷主管
    5.5千-6.5千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

  • 頭砧
    7千-8千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3. Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9. Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)歷
    1. Prepares market list, indicating type of food items quality and quantity 填寫(xiě)采購(gòu)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(huì)經(jīng)理的預(yù)訂單及附表準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)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(guó)際飯店的標(biāo)準(zhǔn)準(zhǔn)備所有的食品

  • 餅房主管
    5千-6千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng)，確保執(zhí)行所有關(guān)于餐飲的政策，標(biāo)準(zhǔn)及程序 2. Performs all duties of kitchen associates as required. 履行廚房員工的責(zé)任 3. Recognizes superior quality products, presentations and flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 4. Maintains food preparation handling and correct storage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 5. Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 6. Ensures compliance with all local, state and federal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 7. Supports procedures for food & beverage portion and waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 8. Calculates accurate theoretical and weighted food costs. 準(zhǔn)確計(jì)算食品的成本 9. Follows proper handling and right temperature of all food products. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)

  • 頭燒味
    8千-9千
    棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)歷
    1. To work as directed from his or her supervisors 認(rèn)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(jìn)入廚房及回到操作臺(tái)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(zhǔn)則，隨時(shí)保持工作區(qū)域干凈整潔 5. Buffet food is delivered on time 按時(shí)為客人準(zhǔn)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(rèn)真學(xué)習(xí)并積極貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)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(shí)間及配方制作單點(diǎn)食品，包括按時(shí)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(shí)維修保養(yǎng)，遇有損壞立即報(bào)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 | 5年以上 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)歷
    1. Approach every guest and associate in a friendly, service-oriented manner. 對(duì)待每個(gè)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(wàn)豪酒店標(biāo)準(zhǔn)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(biāo)準(zhǔn)的個(gè)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(wú)論什么時(shí)候都要按照萬(wàn)豪的標(biāo)準(zhǔn)提倡安全有效率的酒店運(yùn)營(yíng)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(dǎo)宴會(huì)區(qū)，清洗區(qū)，廚房區(qū)，庫(kù)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(hù)服務(wù)或其它設(shè)備正常運(yùn)營(yíng)。 8. Provide needed utensils and equipment for banquet functions. 為宴會(huì)提供需要的廚具和用具。 9. Order chemical supplies for dishwashing equipment,brooms,mops,paper towels etc. 訂購(gòu)化學(xué)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(huì)和宴會(huì)銷(xiāo)售保持合作。
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)歷
    1. Prepares market list, indicating type of food items quality and quantity 填寫(xiě)采購(gòu)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(huì)經(jīng)理的預(yù)訂單及時(shí)間準(zhǔn)備食品 3. Checks and approves time schedules prepared by the different chefs 根據(jù)時(shí)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(guó)際酒店的標(biāo)準(zhǔn)準(zhǔn)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(kù)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(biāo)準(zhǔn) 7. Hires, trains, guides and evaluates performance of kitchen personnel, shifts personnel according to skill to the various kitchen sub-sections 培訓(xùn)，指導(dǎo)和評(píng)估廚房人員的表現(xiàn)，，根據(jù)技能合理調(diào)動(dòng)廚師的崗位
  • 棗莊 | 經(jīng)驗(yàn)不限 | 學(xué)歷不限 | 提供食宿
    國(guó)際高端酒店/5星級(jí) | 100-499人
    • 投遞簡(jiǎn)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(yùn)營(yíng) 3.?????? Performs all duties of kitchen associates as required. 履行廚房員工的職責(zé) 4.?????? Recognizes superior quality products, presentations andflavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味 5.?????? Maintains food preparation handling and correct storagestandards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn) 6.?????? Maintains purchasing, receiving and food storage standards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn) 7.?????? Ensures compliance with all local, state and federal (HealthDepartment) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門(mén)）的規(guī)定 8.?????? Supports procedures for food & beverage portion and wastecontrols. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制 9.?????? Follows proper handling and right temperature of all foodproducts. 遵循食品的適當(dāng)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(wàn)豪70項(xiàng)衛(wèi)生及安全標(biāo)準(zhǔn)
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