- 職位性質(zhì)：全職
- 工作地區(qū)：上海市
- 招聘人數(shù)：若干
- 學(xué) 歷：不限
- 工作經(jīng)驗：不限
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機(jī)能力：不限
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：不限
- 薪資待遇：5千-6千
- 職位有效期：2025-09-11至2026-04-19
職位：西廚房領(lǐng)班Demi Chef De Partie(已停止招聘)
崗位職責(zé)/職位描述
·???????? In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
·???????? 在經(jīng)理缺席時進(jìn)行交接班說明，確保了解酒店的活動和運營要求。
·???????? Prepares, cooks, serves and stores the following dishes:
·???????? 進(jìn)行以下菜肴的制作、烹飪、上餐和存儲工作：
o??? Appetizers, Savories, Salads and Sandwiches
o??? 開胃菜、小菜、沙拉和三明治
o??? Applies organization skills for mise en place
o??? 在開餐準(zhǔn)備工作中發(fā)揮組織能力
o??? Sauces
o??? 調(diào)味汁
o??? Produces hot and cold sauces for menu items ensuring consistency
o??? 制作菜單上的冷、熱調(diào)味汁并保證風(fēng)格一致
o??? Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
o??? 蛋、蔬菜、水果、米飯和谷粉制品
o??? Poultry and Game dishes
o??? 禽類和野味
o??? Meat dishes
o??? 葷菜
o??? meat marinades
o??? 腌肉
o??? carve meats
o??? 分割肉
o??? Fish and shell fish
o??? 水產(chǎn)品
o??? sauces for fish and shell fish
o??? 水產(chǎn)品用醬
o??? garnishing? techniques and methods of service for fish
o??? 對魚進(jìn)行裝飾的技巧和方法
o??? Pastry, cakes and yeast goods
o??? 面點、蛋糕和發(fā)酵食品
o??? petits fours
o??? 法式小點心
o??? desserts
o??? 甜點
o??? Hot and cold deserts
o??? 冷、熱甜點
o??? Decorate, portion and present
o??? 裝飾、切片和裝盤
o??? Plates and Terrines
o??? 肝醬和肉醬
o??? Prepares pastries for pate en croute
o??? 準(zhǔn)備法式糕點
o??? Chinese Regional Dishes
o??? 中國地方菜
·???????? Buffet Food
·???????? 自助餐
o??? Prepares and presents food for buffets
o??? 制作和擺放自助餐
o??? Prepares and presents desserts for buffets
o??? 制作和擺放自助餐甜品
o??? Stores buffet items
o??? 儲存自助餐食品
·???????? Communicates politely and display courtesy to guests and internal customers
·???????? 與客人和內(nèi)部客戶禮貌、友好的交流 。
·???????? Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
·???????? 指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。
·???????? Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
·???????? 與上級交流疑難問題，客人或內(nèi)部客戶的意見以及其它相關(guān)信息 。
·???????? Establishes and maintains effective employee working relationships
·???????? 與員工建立并保持良好的工作關(guān)系 。
·???????? Attends and participates in daily briefings and other meetings as scheduled
·???????? 按計劃參加并參與每日例會及其它會議。
·???????? Attends and participates in training sessions as scheduled
·???????? 按計劃參加培訓(xùn)活動 。
·???????? Prepares in advance food, beverage, material and equipment needed for the service
·???????? 事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。
·???????? Cleans and re-sets his/her working area
·???????? 清潔并整理工作區(qū)域。
·???????? Implements the hotel and department regulations, policies and procedures including but not limited to:
·???????? 實施酒店和部門的規(guī)定、政策和工作程序，包括但不限于：?
o??? House Rules and Regulation
o??? 酒店的規(guī)則和規(guī)定
o??? Health and Safety
o??? 健康和安全
o??? Grooming
o??? 儀表儀容
o??? Quality
o??? 質(zhì)量
o??? Hygiene and Cleanliness
o??? 衛(wèi)生和清潔
·???????? Works with Supervisor in manpower planning and management needs
和上級領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。
·???????? Works with Supervisor in the preparation and management of the Department’s budget
和上級領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。
