- 職位性質(zhì)：全職
- 工作地區(qū)：湖北省武漢市
- 招聘人數(shù)：1人
- 學(xué) 歷：高中
- 工作經(jīng)驗：8年以上
- 提供食宿：提供食宿
- 年齡要求：不限
- 計算機能力：良好
- 語言要求：英語(熟練)
- 國際聯(lián)號工作經(jīng)歷：優(yōu)先
- 薪資待遇：1萬-1.5萬
- 職位有效期：2026-03-27至2026-06-25
MAJOR FUNCTION 主要職能：
The Western Executive Sous Chef is responsible for the operations of all the kitchens and the delivery of the highest standard of food quality as per the Marriott local standards and procedures.
西餐行政副總廚的職責(zé)是負責(zé)所有西餐廚房的運作，確保所有食品按照萬豪標準和程序的高標準，高質(zhì)量出品。
Ensures that all food in the hotel, whether cooked or uncooked is consistent in terms of quality, taste and presentation as set by him. Ensures preparation of food produce superior meals within budget parameters, which will result in a profitable food operation. He plans meals, supervises and coordinates the work of chefs, cooks and other kitchen associates. He is also to be familiar with competitive operations with regards to pricing, quality and merchandising. He assists the DOFB in the day-to-day F&B operations and represents him, as and when required, with all its responsibilities.
確保酒店內(nèi)食品，成品或半成品保持一貫質(zhì)量、口味及外觀。在預(yù)算范圍內(nèi)提供高質(zhì)量食品并保證利潤。計劃出品并管理、協(xié)調(diào)主廚、廚師及其他廚房員工的工作。同時也要關(guān)注競爭對手的食品、價格及質(zhì)量。協(xié)助餐飲總監(jiān)管理餐飲部的日常運作，在需要時，擔(dān)當(dāng)其職責(zé)。
He is responsible for the efficient and successful operation of the western kitchens. He controls, checks and supervises the kitchen operations and works hands on as and when needed. He assumes the responsibility for training related functions of all his staff.
確保所有西餐廚房安全，有效的運作。控制/檢查并管理廚房的運作。負責(zé)與其部門相關(guān)的培訓(xùn)。
JOB SPECIFICATION職位要求：
Must have a good knowledge and understanding of Western and basic Asian cuisines.
必須熟知西餐食品及基本的亞洲菜系。
Must be ‘hands on’ and able to practice and demonstrate excellent technical kitchen skills.
熟練及出色的技能。
Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation.
必須有足夠的能力創(chuàng)建新的菜肴并對食品的出品及展示作出適當(dāng)?shù)臉藴省?/p>
Must be a good trainer.
是一個好的教導(dǎo)師。
At least has 5years kitchen experience in 5 star hotel at supervisory level, with a minimum of 3 years as Western Chef.
至少5年以上五星酒店主管級，及3年以上西廚廚師長的工作經(jīng)驗。
Good command of Written and Spoken Mandarin
流利的普通話。
Good English skills(written & verbal).
良好的英語口譯及書寫能力。
Preferred -completed technical education in hospitality or culinary school.
專業(yè)的廚師及技術(shù)服務(wù)學(xué)校畢業(yè)優(yōu)先。
Training skills and leadership.
培訓(xùn)技巧及領(lǐng)導(dǎo)技能。
With a very pro-active and positive attitude to work, and demonstrate flexibility.
積極主動的工作態(tài)度及很強的適應(yīng)能力。
