- 職位性質(zhì)：全職
- 工作地區(qū)：安徽省合肥市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：2年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計(jì)算機(jī)能力：不限
- 語言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：4.5千-5千
- 職位有效期：2026-05-11至2026-08-09
職位：餅房主管
崗位職責(zé)/職位描述
job overview職位概述
·????????Organises kitchen operationsand prepares and serves a range of dishes, whilst supervising junior members ofthe Kitchen Brigade.
·????????組織廚房運(yùn)營(yíng)并制作和送上各種菜肴，監(jiān)管廚房團(tuán)隊(duì)中的下級(jí)員工。
·????????Adhere to local regulationsconcerning health, safety, or other compliance requirements, as well as brandstandards and local policies and procedures.??
·????????遵守當(dāng)?shù)氐男l(wèi)生和安全法規(guī)，或其它適用的規(guī)定，以及品牌規(guī)范和當(dāng)?shù)氐囊?guī)章制度。
At InterContinentalHotels & Resorts? we want our guests to feel special,cosmopolitan and In the Know which means we need you to:
·???? Be charming by being approachable, having confidence and showing respect.
·???? Stay in the moment by understanding and anticipating guests’ needs, being attentiveand taking ownership of getting things done.
·????Make it memorable by being knowledgeable, sharing stories and showing your style tocreate moments that make people feel special.
在洲際酒店及度假村?，我們希望賓客感覺風(fēng)格獨(dú)特、時(shí)尚現(xiàn)代和深入洞悉，這意味我們需要你：
·???? 親切、充滿自信、體現(xiàn)尊重來展現(xiàn)富有魅力的你。
·???? 理解和預(yù)測(cè)賓客的需要、做到細(xì)心周到、具主人翁精神、把事情辦好，保持專注當(dāng)下。
·????見多識(shí)廣、分享閱歷、展現(xiàn)你的風(fēng)格來創(chuàng)造令人感覺特別的時(shí)刻，做到令人難忘。
Duties andResponsibilities工作職責(zé)
·????????In absence of Manager, conductsshift briefings to ensure hotel activities and operational requirements areknown
·????????在經(jīng)理缺席時(shí)進(jìn)行交接班說明，確保了解酒店的活動(dòng)和運(yùn)營(yíng)要求。
·????????Prepares, cooks, serves andstores the following dishes:
·????????進(jìn)行以下菜肴的制作、烹飪、上餐和存儲(chǔ)工作：
o???Making and decorating fermentedpastries
o???制作和裝飾發(fā)酵面點(diǎn)
o???Make various types of suits
o???制作各類西單
o???Decorate various cakes andpastries
o???裝飾各類蛋糕西點(diǎn)
o???Produces hot and cold saucesfor 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???Pastry, cakes and yeast goods
o???面點(diǎn)、蛋糕和發(fā)酵食品
o???Petits fours
o???法式小點(diǎn)心
o???desserts
o???甜點(diǎn)
o???Hot and cold deserts
o???冷、熱甜點(diǎn)
o???Decorate, portion and present
o???裝飾、切片和裝盤
o???Prepares pastries for pate encroute
o???準(zhǔn)備法式糕點(diǎn)
o???Prepares regional breads
o???制作地方口味的面包
o???Produces baked desserts
o???制作烤制甜點(diǎn)
o???Produces sweet and savoury dimsum
o???制作甜咸點(diǎn)心
o???Produces deep fried dim sum
o???制作油炸點(diǎn)心
o???Produces baked dumpling
o???制作烤制的餃子
o???Produces a range of bakeddesserts
o???制作各種烘烤甜點(diǎn)
·????????Communicates politely anddisplay 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 theKitchen 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/hersuperior any difficulties, guest or internal customer comment and otherrelevant information
·????????與上級(jí)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 maintainseffective employee working relationships
·????????與員工建立并保持良好的工作關(guān)系 。
·????????Attends and participates indaily briefings and other meetings as scheduled
·????????按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。
·????????Attends and participates intraining sessions as scheduled
·????????按計(jì)劃參加培訓(xùn)活動(dòng) 。
·????????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/herworking area
·????????清潔并整理工作區(qū)域。
·????????Implements the hotel anddepartment regulations, policies and procedures including but not limited to:
·????????實(shí)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
·????????Workswith Supervisor in manpower planning and management needs
和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。
·????????Workswith Supervisor in the preparation and management of the Department’s budget
和上級(jí)領(lǐng)導(dǎo)一起編制和管理部門預(yù)算。
aCCOUNTABILITY責(zé)任范圍
Numberof employees supervised –
管理的員工
Direct? ? Pastry foreman/pastry chef
直接 ???? ???餅房領(lǐng)班/餅房廚師
Indirect? ?????? N.A.
間接??????? 無
AnnualOperating Profit/Payroll Budget –
年度經(jīng)營(yíng)利潤(rùn)和薪金預(yù)算
·????????N.A.
·????????無
????????????
KeyMetrics –
主要績(jī)效指標(biāo)
·????????Completion of Assigned Tasks
·????????完成分配給的工作的情況
DecisionMaking Responsibilities (Decision Rights) –???????
決策職責(zé)(決策權(quán))﹣
·????????N.A.
·????????無
QUALIFICATIONSAND REQUIREMENTS任職要求
RequiredSkills –
技能要求
·????????Demonstrated ability tointeract with customers, employees and third parties that reflects highly onthe hotel, the brand and the Company.
·????????完全代表酒店，品牌和公司與顧客，員工和第三方交往的能力。
·????????Food service permit or validhealth/food handler card as required by local government agency.
·????????食品服務(wù)許可或當(dāng)?shù)卣?guī)定的有效的衛(wèi)生或食品上崗證。
·????????Problem solving and trainingabilities.
·????????解決問題和培訓(xùn)的能力。
Qualifications–
學(xué)歷
·????????Diploma or VocationalCertificate in Culinary Skills or related field.
·????????餐飲技能或相關(guān)專業(yè)的大專或職業(yè)證書。
Experience–
經(jīng)驗(yàn)
·????????2 years experience as a cook oran equivalent combination of education and experience.
·????????2年廚師工作經(jīng)歷或與此相當(dāng)?shù)慕逃拖嚓P(guān)工作經(jīng)驗(yàn)結(jié)合的背景。
