- 職位性質：全職
- 工作地區：上海市
- 招聘人數：1人
- 學 歷：不限
- 工作經驗：不限
- 提供食宿：不限
- 年齡要求：不限
- 計算機能力：不限
- 語言要求：不限
- 國際聯號工作經歷：優先
- 職位有效期：2026-03-04至2026-06-02
- 薪資待遇：5.5千-6.5千
職位：Chef de Partie-Dim sum 中餐點心廚師主管
崗位職責/職位描述
Responsible for supervising, coordinating and participating in the activities of personnel engaged in the preparation, cooking and serving of meals to guests or hotel employees under the supervision of direct superiors and following and executing Bellagio by MGM Shanghai standards of excellence all the time.
負責監督、協調和參與人員從事的活動準備、烹飪、服務餐客人或酒店員工直接上級和遵循和執行的監督下上海寶麗嘉的卓越標準。
JOB RESPONSIBILITIES
工作職責
1.??????
Responsible
for the daily work of the Chinese kitchen, guarantee product quality in
accordance with hotel standards;
負責中餐廚房的日常工作，保證出品質量符合酒店標準；
2.??????
Organization
and supervision of various hot and cold kitchen food processing activities to
achieve high efficiency and ensure the quality of food;
?組織和督導各種熱廚食品加工達到高效率，保證食品質量；
3.??????
Check that
the hot kitchen product processing method, the quality of finished product,
and decoration of conform to the requirements of the Executive Chinese Chef and
Director of Culinary Operations;
檢查熱廚出品的加工制作方法、成品質量及裝飾符合中餐行政總廚和廚房運營總監要求；
4.??????
Implements
and follow HACCP system and implement correct Hygiene and Safety Standards
especially in Hazardous and first risk area such as: Chinese Kitchen. ；
實施及遵照HACCP系統執行正確的衛生和安全標準，特備是以下區域：中餐廚房；
5.??????
Make or
assist to make some a-la-carte menus for some specific business staff and
ensure the whole quality of employees;
制作或指導制作一些零點菜單，對一些員工進行具體業務指導，保證員工的整體素質；
6.??????
Communicate
frequently with the staff, ensuring consistent product;
經常與本部門的員工保持溝通，確保本部門產品保持一致；
7.??????
Check the
inventory and the usage of raw material, material shortage, to purchase in a
timely manner;
檢查庫存及原料的使用情況，材料不足時，要及時采購；
8.??????
Check the
equipment, proper operation, prevent accidents;
檢查設備情況，保證正常運作，防止事故發生；
9.??????
Check that
the Chinese kitchen operations according to health and safety rules;
檢查熱廚操作間的衛生和員工的衛生；
10.???
Ensure that Chinese
kitchen equipment and utensils are handled and used properly;
保證廚房設備和用具正確操作；
11.???
Ensure that
hotel cost control policies and procedures are followed;
確保落實酒店的成本控制政策和程序；
12.???
Understand
the method of making the hot and cold Chinese kitchen dishes and be able to
prepare them;
了解中餐熱廚菜品和涼菜的制作方法，并且能熟練的完成；
13.???
Strictly
follow food safety regulations and requirements;
嚴格遵循食品安全規定和要求；
14.???
Other
tasks as required.
完成上級交代的其他事務。
