- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省溫州市
- 招聘人數(shù)：2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(yǔ)言要求：不限
- 國(guó)際聯(lián)號(hào)工作經(jīng)歷：優(yōu)先
- 薪資待遇：4千-5千
- 職位有效期：2026-03-25至2026-06-23
職位：中廚房熱菜/冷菜主管(已停止招聘)
崗位職責(zé)/職位描述
- To take pride in personal appearance for personal hygiene and uniform.? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?
時(shí)刻保持員工良好的個(gè)人衛(wèi)生，整潔的衣著和良好的個(gè)人形象。
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- To co-ordinate, in detail on the Restaurant / Banquet / food production, and all specific duties to all Sous Chefs and employees under his supervision.
具體協(xié)調(diào)各餐廳/宴會(huì)部/食品生產(chǎn)部門之間的關(guān)系，并且有責(zé)任監(jiān)督所有廚師長(zhǎng)和廚房員工的工作。
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- To check all set-ups for restaurant and banquet functions. Responsible for the correct timing during service and to ensure that food served is always of the highest standards.????????????????????????????
檢查所有餐廳和宴會(huì)多功能廳的擺臺(tái)情況，確保按時(shí)為客人提供高標(biāo)準(zhǔn)的服務(wù)與食品。
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- To constantly check the quality of food prepared with regard to taste and temperature.????????????????????????????????????????????
隨時(shí)檢查已準(zhǔn)備好的食品的味道與溫度。
- To insist on a uniform visual appearance of all dishes prepared. Presentation and garnish must be prepared according to standards.
保持各類菜肴整體外觀配套一致，且外觀和修飾要符合酒店標(biāo)準(zhǔn)。
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- To monitor and fully implement the portion control established with the recipe cards and the butcher test. To minimize waste and spoilage.
監(jiān)督并全面實(shí)施根據(jù)配料卡和分肉試驗(yàn)而進(jìn)行分量控制，使浪費(fèi)和變質(zhì)最小化。
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- To check stores and refrigerators and be responsible for the proper storing and recycling of leftovers.
檢查庫(kù)房和冰箱，做好正確儲(chǔ)備和廢物利用。
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- Ensure smooth and effective communication among the kitchens and with other departments.
確保廚房和其他部門之間的交流暢通而有效。
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- To work closely with receiving and storeroom. To make sure that received goods are of the standard quality and according to hotel’s specifications.
與收貨部和庫(kù)房密切合作，確保所收貨物符合酒店規(guī)定的質(zhì)量標(biāo)準(zhǔn)。
