貴陽亨特索菲特酒店| 招聘職位
- 職位性質(zhì)：全職
- 工作地區(qū)：貴州省貴陽市
- 招聘人數(shù)：1人
- 學(xué) 歷：中專
- 工作經(jīng)驗(yàn)：3年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：良好
- 語言要求：中國普通話(熟練)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：5千-5.5千
- 職位有效期：2026-04-09至2026-07-08
職位：粵菜炒鍋主管 Cantonese Wok CDP
崗位職責(zé)/職位描述
Produces and presents the dishes for the section in
line with the cooking instructions and processes defined by the hotel and brand.?
根據(jù)酒店和品牌的烹飪指導(dǎo)和流程, 制作并展示菜肴
May be asked to carry out some food preparation in
the dining room in front of guests, depending on events or how the F&B
offer is organized
視活動或餐飲提供方式而定，可能需要在客人面前在餐廳內(nèi)準(zhǔn)備食物。
Ensures that dishes are well presented, of a high
standard and at the right temperature.?
確保在合適的溫度下，高質(zhì)量、高標(biāo)準(zhǔn)的呈現(xiàn)菜肴。
Delivers dishes in good time to suit guests' wishes.
適時提供菜肴, 以滿足客人的期望
Depending on the hotel, may be asked to receive
deliveries, check and store merchandise.
根據(jù)酒店要求而定, 可能需要參與收貨、檢查及貯存貨品。
Organizes his/her work and timing to suit
fluctuations in guest numbers and special events.
根據(jù)客人數(shù)量和特殊活動的變化，合理安排他/她的工作和時間。
Evolves working methods in line with brand
philosophy.??
工作方式符合品牌理念
Develops team spirit and motivation by creating a
good working atmosphere.?
通過營造良好的工作氛圍來培養(yǎng)團(tuán)隊(duì)精神和提高團(tuán)隊(duì)積極性。
Organizes and supervises the work carried out by
commis chefs and apprentices in the area under his/her responsibility.?
管理和監(jiān)督所屬范圍內(nèi)的廚師及廚工的工作。
Informs the team about cost optimisation and the
reduction of raw material wastage; tracks implementation.
告知團(tuán)隊(duì)關(guān)于節(jié)省成本和減少原材料的浪費(fèi),并跟蹤實(shí)施。
Trains commis chefs, apprentices and interns to a
high standard.
培訓(xùn)廚師，廚工及實(shí)習(xí)生，以提高其工作標(biāo)準(zhǔn)。
Attends meetings and briefings for kitchen talent.?
參加廚房的會議及例會。
Have good working relationships with the other hotel departments.?
與酒店其他部門保持良好的合作關(guān)系。
Is actively involved in
meeting the department's targets.
積極參加部門會議并達(dá)到部門目標(biāo)。
By following the cooking
instructions to the letter.
嚴(yán)格遵照烹飪說明完成工作。
By avoiding waste and
loss of food items.
避免食物的浪費(fèi)和損失。
By respecting the
procedures and internal audits applicable in the hotel.
尊重酒店內(nèi)部審計(jì)流程。
Helps conduct
inventories.
協(xié)助進(jìn)行庫存盤點(diǎn)。
