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  • 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)銷售保持合作。

  • 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
    • 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)管部門要求和規(guī)范； 8.研究當(dāng)?shù)夭惋嬍袌?chǎng)，極積開創(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。

  • 行政總廚
    1.6萬(wàn)-2.4萬(wàn)
    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.????? Supervises culinary preparation shift operationsand ensures compliance with all Food & Beverage policies, standards and procedures. 監(jiān)督各廚房生產(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 asrequired. 履行廚房員工的責(zé)任。 3.????? Recognizes superior quality products, presentationsand flavor. 注重食品的質(zhì)量，呈現(xiàn)方式及風(fēng)味。 4.????? Maintains food preparation handling and correctstorage standards. 做好備菜及履行正確的貯藏標(biāo)準(zhǔn)。 5.????? Maintains purchasing, receiving and food storagestandards. 維持采購(gòu)，收貨及食品貯藏標(biāo)準(zhǔn)。 6.????? Ensures compliance with all local, state andfederal (Health Department) regulations. 確保遵守當(dāng)?shù)卣ㄐl(wèi)生部門）的規(guī)定。 7.????? Supports procedures for food & beverage portionand waste controls. 支持餐飲部的各項(xiàng)程序及對(duì)浪費(fèi)的控制。 8.????? Follows proper handling and right temperature ofall food products. 遵循食品的適當(dāng)處理及正確的保存溫度。 9.????? Knows and implements Marriott's 49 Points ofHygiene and Safety Standards. 了解并執(zhí)行萬(wàn)豪49項(xiàng)食品衛(wèi)生及安全標(biāo)準(zhǔn)。 10.?? Operates and maintains all department equipment andreports malfunctions. 操作及維護(hù)所有部門的設(shè)備，并匯報(bào)設(shè)備故障。 11.?? Ensure all managers and associates follow all jobsafety regulations and all hazards are reported to Loss Prevention andEngineering. 確保所有的經(jīng)理，員工遵循工作安全規(guī)則，所有的危險(xiǎn)都要報(bào)告給預(yù)防損失部門及工程部。 12.?? Effectively investigates reports and follows-up onassociate accidents. 有效的調(diào)查，報(bào)告及跟進(jìn)員工事故。 13.?? Conduct a preventative maintenance inspection on amonthly basis. 每月進(jìn)行預(yù)防性維修檢查。 14.?? Understands and maintains all standard recipes onChef Tec. 了解并維護(hù)Chef Tec上所有標(biāo)準(zhǔn)食譜。 15.?? Purchases appropriate supplies and manageinventories according to budget. 按預(yù)算購(gòu)買適當(dāng)?shù)墓┴浖肮芾泶尕洝?16.?? Orders associate uniforms according to budget andensures uniforms are properly inventoried and maintained. 按預(yù)算訂購(gòu)員工制服，并確保制服妥善保存。 17.?? Visit hotel competitors each month involvingsupervisors as well. 每月和主管一起訪問競(jìng)爭(zhēng)者酒店。 18.?? Actively involved in training the pastry associateson the fundamentals of pastry 按照餅房的基本原則積極參與培訓(xùn)餅房員工。 19.?? Participates in training staff on menu itemsincluding ingredients, preparation methods and unique tastes. 按照菜譜參與員工的培訓(xùn)，包括配料，備菜及獨(dú)特的口味。 20.?? Train all associates and prepare JSA for each onesigned by individuals. 培訓(xùn)所有員工，并在工作安全分析上簽字。

  • 西廚廚師長(zhǎng)
    1.1萬(wàn)-1.4萬(wàn)
    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. 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。 2. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐廳營(yíng)業(yè)或者宴會(huì)開始前15分鐘確保自助餐一切就緒。 3. That mise en place is fresh, correct size, portioned and according to business. 確保食品新鮮美味，可口誘人并且配料合理。 4. Will learn and execute the 49-point hygiene standards at all times, train young associates on it and will self inspect his area at least once a month. 認(rèn)真學(xué)習(xí)并積極貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)49條、對(duì)新進(jìn)員工進(jìn)行培訓(xùn)并且每月至少親自檢查自己所負(fù)責(zé)的工作范圍一次。 5. Train subordinates with Marriott standards and assures that it meet all times. 按照萬(wàn)豪標(biāo)準(zhǔn)培訓(xùn)員工，并確保他們遵循這些標(biāo)準(zhǔn)。 6. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 確保正確地存檔萬(wàn)豪文件，并作必要的更新。 7. Proper handling, maintaining and cleaning of equipment. 正確合理使用設(shè)備，及時(shí)維修保養(yǎng)。 8. Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關(guān)記錄。 9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期對(duì)新進(jìn)員工進(jìn)行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識(shí)技能。 10. Focus every day on food cost and train our associates on doing the same. 堅(jiān)持每天強(qiáng)調(diào)食品成本控制，并培訓(xùn)員工增強(qiáng)該方面意識(shí)。 11. 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。 12. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標(biāo)簽。 13. Rotation of foods – FIRST IN – FIRST OUT (F.I.F.O.). ?翻轉(zhuǎn)食品。 14. If sick, report immediately to your superior。 一旦生病，立即告知你的上級(jí)。 15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食譜配方并存檔至食品成本控制文檔。 16. Creates user records for standardization of products and set ups. 建立檔案記錄食品制作及布置標(biāo)準(zhǔn)。 17. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry 冷房直接取用冷凍食品時(shí)需戴手套和口罩。 18. Usage of right chopping boards is maintained at all times. 一貫正確使用砧板。 19. Time card must be punched in and out. 出入酒店需拉考勤卡。 20. No associate to be on the property after working hours without authorization. 未經(jīng)許可，任何員工下班后不在酒店逗留。

  • 中廚廚師長(zhǎng)
    1.1萬(wàn)-1.4萬(wàn)
    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. 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。 2. Buffet food is delivered on time, 15 minutes, before opening the restaurant or banquet function. 餐廳營(yíng)業(yè)或者宴會(huì)開始前15分鐘確保一切就緒。 3. That mise enplace is fresh, correct size, portioned and according to business. 確保食品新鮮美味，可口誘人并且配料合理。 4. Will learn and execute the 49-point hygiene standards at all times, train young associates on it and will self inspect his area at least once a month. 認(rèn)真學(xué)習(xí)并積極貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)49條、對(duì)新進(jìn)員工進(jìn)行培訓(xùn)并且每月至少親自檢查自己所負(fù)責(zé)的工作范圍一次。 5. Train subordinates with Marriott standards and assures that it meet all times. 按照萬(wàn)豪標(biāo)準(zhǔn)培訓(xùn)員工，并確保他們遵循這些標(biāo)準(zhǔn)。 6. Ensure that Marriott International documents are filled in correctly and necessary changes are done. 確保正確地存檔萬(wàn)豪文件，并作必要的更新。 7. Proper handling, maintaining and cleaning of equipment. 正確合理使用設(shè)備，及時(shí)維修保養(yǎng)。 8. Take temperature checks as required and keep record on the company standards sheets. 按要求檢查溫度并做好相關(guān)記錄。 9. Hold periodically class room style training for younger associate in order to increase knowledge. 定期對(duì)新進(jìn)員工進(jìn)行課堂式培訓(xùn)，幫助其增加相關(guān)職業(yè)知識(shí)技能。 10. Focus every day on food cost and train our associates on doing the same. 堅(jiān)持每天強(qiáng)調(diào)食品成本控制，并培訓(xùn)員工增強(qiáng)該方面意識(shí)。 11. 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。 12. All food items must be covered with cling film (or proper lid), dated, labeled and initialed by person who made it or used it first. 所有食品需用保鮮膜或合適的蓋子封好保存，并由制作者或最初使用者制作標(biāo)簽。 13. Rotation of foods – FIRST IN – FIRST OUT (F.I.F.O.). 翻轉(zhuǎn)食品。 14. If sick, report immediately to your superior。 一旦生病，立即告知你的上級(jí)。 15. Creates recipes for associate to follow and key in into Material Control for food cost calculations. 制作食譜配方并存檔至食品成本控制文檔。 16. Creates user records for standardization of products and set ups. 建立檔案記錄食品制作及布置標(biāo)準(zhǔn)。 17. Cold food for straight consumption is handled with gloves and mouth mask is worn at all times in cold kitchen/pantry 冷房直接取用冷凍食品時(shí)需戴手套和口罩。 18. Usage of right chopping boards is maintained at all times. 一貫正確使用砧板。 19. Time card must be punched in and out. 出入酒店需拉考勤卡。 20. No associate to be on the property after working hours without authorization. 未經(jīng)許可，任何員工下班后不在酒店逗留。 21. Conducts or supervise daily 15-minute training session and supervise taste panels. 管理并對(duì)員工進(jìn)行15分鐘培訓(xùn)。
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