- 職位性質(zhì)：全職
- 工作地區(qū)：福建省廈門市
- 招聘人數(shù)：1人
- 學 歷：不限
- 工作經(jīng)驗：3年以上
- 提供食宿：提供食宿
- 年齡要求：22-40
- 計算機能力：不限
- 語言要求：不限
- 國際聯(lián)號工作經(jīng)歷：不限
- 薪資待遇：4.5千-5千
- 職位有效期：2026-05-26至2026-08-24
1.Assist the Sous Chef in being responsible for the Culinary Kitchen
area, ensuring a smooth running, profitable operation within the framework of
the Hotel.
協(xié)助廚師長管理對整個西廚房所有區(qū)域, 保證一切正常, 并有利酒店營運。
2.Maintain the Hotels cuisine culinary concepts and standards for food
preparation and presentation.
擁護酒店對廚房的食品準備和擺盤標準。
3.Maintain food cost by ensuring that proper preparation, inventory,
requisition, food pars and control systems are in place in all food operations
areas.
在保證正確的出品, 盤點 和需求的前提下控制好食品成本。
4.Maintains and responsible for the completion of the control report
(i.e.) temperature checklist, cleaning schedule, work order, Brand Standard
form (A1,A2,A3) etc.
主動負責并完成表格, 溫度檢查表, 清潔日志, 工作訂單, 品牌標準(A1, A2, A3等)
5.Maintains food safety & protection, to include dating, proper
storage and rotation, etc.
保證食品衛(wèi)生并且安全, 包括食品標簽, 儲藏等。
6.Assists associates to complete the job assignment in a safe and
professional manner.
安全并專業(yè)的協(xié)助員工完成工作委派任務。
7.Maintain the basic food safety & sanitation in accordance with the
company policies.
每天基本食品安全衛(wèi)生必須根據(jù)集團政策。
8.Enforce Marriott’s 30 point Sanitation
Checklist by ensuring all Kitchen areas are inspected on a monthly basis.
每月對所有廚房區(qū)域進行執(zhí)行萬豪30點衛(wèi)生檢查。
9.Achieve departmental Budget goals by maintaining efficient cost
expenditure.
有效的控制開支以達到部門預算目標。
10.Accurately forecast business demands on a weekly basis to ensure
efficient staffing & food production.
以每周為一階段真實的預測營運需求來保證有足夠的員工和食品。
11.Assist the Sous chef to implement new Menu, and Food promotions.
協(xié)助廚師長進行新的食品推廣, 菜單推廣。
SPECIFIC
DUTIES工作任務:
1.Ensure the awareness & enforcement of all Marriott S.O.P.’s & Property L.S.O.P.’s.
保證執(zhí)行所有萬豪集團的SOP和當?shù)氐腖SOP。
2.Enforce operational Standards that are reviewed periodically, updated
and improved.
堅持定期回顧營運標準并更新和改進。
3.Responsible to maintain the overall welfare of our Associates by
providing them with the training and resources to take care of our guests.
安排適當?shù)呐嘤柡筒⑻峁┱疹櫩腿怂枰脑稀?br>4.To assist the Sous Chef in supporting Supervisor & Associate
training plans on a quarterly basis in conjunction with HRD.
協(xié)助廚師長做主管和員工都有季度的培訓計劃。
5.To implement a departmental daily “15
Minute” training program.
安排部門每日15分鐘培訓計劃。
6.To be responsible for maintaining outlet safety at all times.
隨時保持各部門安全。
7.To be responsible for asset management of all outlet property and
facilities.
管理所有分部門的財產(chǎn), 設備。
8.Conduct a preventative maintenance inspection on a monthly basis.
每周進行預防性的設備檢查。
9.Promote positive inter-departmental relations through candid
communication & cooperation.
通過公平公正的溝通與合作, 建立與酒店其他部門的良好合作關系。
10.Ensure all Associates follow all job safety regulations and all
hazards are reported to Loss Prevention and Engineering.
保證所有員工遵循安全工作條例并報告所有安全隱患。
11.Perform any reasonable request made of management which is not life
threatening or against the law.
根據(jù)管理需要,
在保證人身安全和合法的前提下可適當做修改。
