- 職位性質(zhì)：全職
- 工作地區(qū)：天津市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：8年以上
- 提供食宿：不限
- 年齡要求：不限
- 計(jì)算機(jī)能力：精通
- 語(yǔ)言要求：英語(yǔ)(熟練)
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：1.3萬(wàn)-1.5萬(wàn)
- 職位有效期：2026-05-27至2026-08-25
職位：Pastry Chef 餅房廚師長(zhǎng)
崗位職責(zé)/職位描述
The Role 崗位職責(zé)：
1.Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize and follow through. Ability to be a clear thinker, remain calm and resolve problems using good judgment.Ability to work well under pressure of meeting production schedules and timelines for guests' food orders.
能夠以注重細(xì)節(jié)、講求速度且準(zhǔn)確無(wú)誤的方式完成工作職能,具備優(yōu)先級(jí)排序、工作組織與持續(xù)跟進(jìn)的能力,能夠保持思維清晰、處事冷靜，并運(yùn)用良好判斷力解決問(wèn)題,能夠在滿足生產(chǎn)進(jìn)度和客人點(diǎn)餐時(shí)間要求的壓力下有效工作。
2.Ability to maintain good coordination.Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.Ability to work minimum an 8-hour shift in hot, noisy and sometimes close conditions.Ability to work with all products and ingredients involved.
能夠保持良好的協(xié)調(diào)能力,能夠?qū)⒌截浾湄浳镞\(yùn)送至工作站，將食品鍋具從倉(cāng)儲(chǔ)/準(zhǔn)備區(qū)運(yùn)送至出餐線,能在高溫、嘈雜及有時(shí)局促的環(huán)境中完成至少8小時(shí)輪班工作,能夠熟練處理所有相關(guān)產(chǎn)品和食材。
3.Ability to use all senses to ensure quality standards are met.?Ability to differentiate dates. Ability to operate,clean and maintain all equipment required in job functions.Ability to comprehend and follow recipes.Ability to expand and condense recipes. Ability to perform job functions with minimal supervision.Ability to work?cohesively with co-workers as part of ateam.
能運(yùn)用全部感官確保符合質(zhì)量標(biāo)準(zhǔn),具備日期辨識(shí)能力,能夠操作、清潔及維護(hù)工作職能所需的所有設(shè)備,能夠準(zhǔn)確理解并遵循食譜,掌握食譜擴(kuò)量與縮量技巧,能夠在最小監(jiān)督下獨(dú)立完成工作職能,具備團(tuán)隊(duì)協(xié)作意識(shí)，與同事和諧共事。
4.Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment;use equipment and tools only as intended, properly and safely.Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.Meet with Executive Sous Chef to review assignments, anticipated business levels,changes and other information pertinent to the job performance.
嚴(yán)格遵守國(guó)家衛(wèi)生/健康法規(guī)及酒店要求,全面掌握設(shè)備的正確維護(hù)與使用方法；按規(guī)定方式安全操作設(shè)備工具,熟練掌握并遵守所有部門(mén)/酒店政策與流程,與行政副主廚溝通工作任務(wù)、預(yù)期業(yè)務(wù)量、變更信息等與工作表現(xiàn)相關(guān)事宜。
Talent Profile 能力&技能需求：
Acquire working experience in hotel/resort(preferably luxury brands).
擁有酒店工作經(jīng)驗(yàn)(特別是豪華品牌的酒店)。
Have professional training in hospitality industry.
有過(guò)酒店行業(yè)的專業(yè)培訓(xùn)。
Able to communicate in Mandarin or English fluently.
能夠流暢的使用普通話或英語(yǔ)進(jìn)行對(duì)話。
Having good communication skills.
良好的溝通能力。
Able to operate basic computer skills.
正確應(yīng)用基本電腦系統(tǒng)。
Command organization system in our department,knowledge how to make or motivate people work, cooperate with other departments.
能夠指揮本部門(mén)的組織系統(tǒng)，知人善任，調(diào)動(dòng)下級(jí)的積極性，協(xié)調(diào)與其他部門(mén)的關(guān)系。
