歡迎光臨歐式經(jīng)典個(gè)性奢華的南京凱賓斯基酒店
- 職位性質(zhì)：全職
- 工作地區(qū)：江蘇省南京市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 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：不限
- 語言要求：不限
- 國際聯(lián)號(hào)工作經(jīng)歷：不限
- 薪資待遇：5千-6千
- 職位有效期：2026-05-27至2026-08-25
1. Supervise the function of all kitchen employees, facilities and costs, hence contributes to maximizing the overall Food & Beverage department profit.
監(jiān)督廚房所有員工的工作、控制設(shè)施及成本，以盡可能增加效益。
?
2. Control and analyse on a on-going basis the following:
控制并分析以下各項(xiàng):
Quality levels of production and presentation.出品質(zhì)量及外觀
Guest satisfaction.客人滿意
Operating food cost.食品成本
Cleanliness, sanitation, hygiene.干凈、衛(wèi)生、清潔。
?
3. Check punctuality of all staff assigned to him.
檢 查所負(fù)責(zé)的所有員工出勤情況。
Local requirements當(dāng)?shù)匦枨?/p>
Market needs市場需求
Competition競爭情況
Trends趨勢
Potential costs潛在成本
Availability of food products貨源情況
4. Inspects, when requested by Executive chef, perishable food items received for quality control.
根據(jù)行政總廚的要求，檢查購入易損貨物的品質(zhì)。
?
5. Passes on to the Executive Chef his daily market list requirements.
將每天的購貨單上交行政總廚。
?
6. Responsible for the production, preparation and presentation of all food items, in area concerned, to ensure the highest quality at all times.
負(fù)責(zé)本部所有食品的準(zhǔn)備、烹飪、裝飾，達(dá)到質(zhì)量標(biāo)準(zhǔn)。
?
7. Assist or executes inspections of physical aspect the food preparation areas.
協(xié)助并監(jiān)督廚房的衛(wèi)生情況。
?
8. Attend to specific guests as required.
關(guān)注重要客人。
9. Check and control daily mise en place according to Sous Chef.
根據(jù)副廚師長的要求，檢查和控制日常準(zhǔn)備工作。
10. Report any pending problems.
報(bào)告任何未決定的問題。
11. Responsible for basic on the job training with Demi's, Commis and Cooks
負(fù)責(zé)對廚師主管、領(lǐng)班、和廚師一級和廚工的基本工作培訓(xùn)。
