- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省杭州市
- 招聘人數(shù)：2人
- 學(xué) 歷：中專
- 工作經(jīng)驗：2年以上
- 提供食宿：提供食宿
- 年齡要求：22-45
- 計算機(jī)能力：良好
- 語言要求：中國普通話(良好)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：4.5千-5.5千
- 職位有效期：2026-03-13至2026-06-11
職位：廚師主管 Chef de Partie
崗位職責(zé)/職位描述
We are looking for a Chef de Partie?with following duties and requirements:
我們在尋找一位具備以下特質(zhì)，并可獨(dú)立承擔(dān)相應(yīng)崗位職責(zé)的廚師主管人選：
As a?Chef de Partie?,?we rely on you to:
作為酒店廚師主管，需承擔(dān)以下主要工作職責(zé)：
1、Assist the chef de cuisine in daily kitchen operations, be responsible for on-duty staff assignment and work scheduling to ensure dish serving processes proceed as per standards.
? 協(xié)助廚師長執(zhí)行廚房日常運(yùn)營，負(fù)責(zé)當(dāng)班員工分工、工作調(diào)度，確保出菜流程按標(biāo)準(zhǔn)推進(jìn)。
2、Supervise dish preparation, check portion, plating and taste to ensure compliance with established standards, and promptly correct deviations.
? 監(jiān)督菜品制作過程，核對分量、擺盤及口味，確保符合既定標(biāo)準(zhǔn)，及時糾正偏差。
3、Inspect kitchen hygiene, utensil storage and equipment operation during shifts, and implement daily safety regulations.
? 檢查當(dāng)班期間廚房衛(wèi)生、用具歸位及設(shè)備運(yùn)行狀態(tài)，落實(shí)日常安全規(guī)范。
4、Assist in managing ingredient receiving and daily consumption, record wastage and report to the chef de cuisine to support cost control.
? 協(xié)助管理食材領(lǐng)用與當(dāng)日消耗，記錄損耗情況并反饋給廚師長，配合成本控制。
5、Guide kitchen staff in standardized operations, organize on-the-job skill training to improve team execution efficiency.
? 指導(dǎo)廚房員工規(guī)范操作，組織崗位技能實(shí)操培訓(xùn)，提升團(tuán)隊執(zhí)行效率。
6、Connect with front office service needs, communicate dish availability, and coordinate to resolve on-duty emergencies.
? 銜接前廳服務(wù)需求，溝通菜品供應(yīng)狀態(tài)，協(xié)調(diào)解決當(dāng)班期間的突發(fā)問題。
We are looking someone who:
我們尋找的人選需具備：
1、Technical secondary school education or above, culinary-related majors preferred, with over 2 years of hotel kitchen operation and team management experience.
? 中專及以上學(xué)歷，烹飪相關(guān)專業(yè)優(yōu)先，2 年以上酒店廚房實(shí)操及班組管理經(jīng)驗。
2、Familiar with operational procedures and dish standards of various kitchen positions, proficient in operating various cooking equipment.
? 熟悉廚房各崗位操作流程及菜品標(biāo)準(zhǔn)，能熟練操作各類烹飪設(shè)備。
3、Basic team management skills, able to reasonably assign on-duty work and coordinate staff collaboration.
? 具備基礎(chǔ)的團(tuán)隊管理能力，能合理分配當(dāng)班工作，協(xié)調(diào)員工協(xié)作。
4、Knowledgeable about food safety and hygiene regulations, able to strictly implement hotel kitchen management rules.
? 了解食品安全與衛(wèi)生規(guī)范，能嚴(yán)格執(zhí)行酒店后廚管理細(xì)則。
5、Good communication skills, able to effectively interface with front office and chef de cuisine to ensure accurate information transmission.
? 溝通能力良好，能有效對接前廳與廚師長，確保信息傳遞準(zhǔn)確。
6、Strong sense of responsibility, attention to details, able to adapt to shift work and assist the chef de cuisine in achieving operational targets.
? 責(zé)任心強(qiáng)，注重細(xì)節(jié)，能適應(yīng)輪班制，配合廚師長完成各項運(yùn)營指標(biāo)。
If you are the right person, what are you waiting for? Click the apply button now!
如果您就是合適的人選，那還等什么？馬上點(diǎn)擊申請按鈕吧！
