- 職位性質(zhì)：全職
- 工作地區(qū)：上海市
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 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：不限
- 薪資待遇：6千-8千
- 職位有效期：2026-04-02至2026-06-01
職位：頭鍋WOK1
崗位職責(zé)/職位描述
崗位職責(zé)/職位描述
This position is concerned with assisting in cooking and food presentations according to the standards set by the hotel and ensuring smooth operation of cooking section in the kitchen.
根據(jù)酒店標(biāo)準(zhǔn)進(jìn)行食品的烹制和準(zhǔn)備工作并保證該部位的正常運(yùn)營(yíng)。
To be responsible for the preparation, cooking and presentation of food in section.
負(fù)責(zé)該部位食品的準(zhǔn)備和烹制。
To ensure that mise-en-place is completed prior to service.
做好提供服務(wù)前的準(zhǔn)備工作。
To be responsible for cooking of food items.
負(fù)責(zé)食物的烹制。
?To ensure smooth running of the cooking section during operation.
確保該部位的正常運(yùn)營(yíng)。
To ensure that all the food items are prepared according to standard set by the Executive Chinese Chef.
根據(jù)中餐行政總廚的標(biāo)準(zhǔn)準(zhǔn)備食物。
To ensure proper handling of groceries and perishable food items
處理好易腐爛食物。
To keep working areas,stove and equipment clean and in good condition.
保證工作區(qū)、用具以及設(shè)備的清潔并使其處于良好狀態(tài)。
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly
保持對(duì)產(chǎn)品全面知識(shí)的了解包括配料，設(shè)備、供應(yīng)商、市場(chǎng)和發(fā)展趨勢(shì)并就廚房合適的調(diào)整給出建議。
Participate in the planning and costing of menus
參與菜單及其成本的設(shè)計(jì)。
?Ensure that outstanding culinary technical skills are maintained
確保出色的技能得以維持。
?Seamless working with Recipes, Standards and Plating Guides.
嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤標(biāo)準(zhǔn)。
Maintenance of all HACCP aspects within the hotel operation.
在酒店運(yùn)營(yíng)之中保持HACCP各方面要求。
?Correct usage of all equipment, tools and machines.
正確操作所有的設(shè)備、器具和機(jī)器。
?Can be utilised during inventories.
可以被要求進(jìn)行盤存工作。
?All team members have to be knowledgeable about occupancy, events, forecast and achievements.所有員工都應(yīng)知道關(guān)于住宿率,宴會(huì),預(yù)測(cè)計(jì)劃和收益。
Preperation of menus as per request, in timely fashion.
及時(shí)的按要求準(zhǔn)備菜單。
Working on new dishes for food tastings in combination of digital pictures.
新菜品的制作在品嘗上要結(jié)合數(shù)碼照片。
?Having a open-minded approach to constructive feedback.
用虛心的態(tài)度去接受有建設(shè)性的意見。
?Maintain at all times a professional and positive attitude towards his team members, and supervisors alike, and behave in accordance to the established hotel rules and team member handbook for him and team member under his supervision. To ensure smooth operation of the department.
時(shí)刻保持對(duì)于同事和主管等一個(gè)專業(yè)和積極的態(tài)度，依據(jù)酒店的規(guī)則和員工手冊(cè)的要求行 為舉止，確保部門的良好運(yùn)營(yíng)。
?Coordinate, organize and participate in all production pertaining to the kitchen. Checks and follow-up on the mise-en-place of the ala carte menu and daily menus, seasonal specials. Maintains the standards of preset recipes, portion control and costing at all times.
協(xié)調(diào)、組織和參與和廚房有關(guān)的所有產(chǎn)品的制作，檢查并依照零點(diǎn)菜單和每日菜單，季節(jié)特供菜單。時(shí)刻保持預(yù)先設(shè)置菜單的標(biāo)準(zhǔn)，份量和成本。
?Keeps discipline and proper work practices for himself and the team members assigned to him at all times. Also checks on personal hygiene, clean uniforms, sanitation and cleanliness of the workstations, sanitation of the work tools. Be aware of the dangers of contaminated food and the needs to proper checking and turnover of the mise-en-place in the refrigerators. Reports to the Executive Chef on any problems to take appropriate actions.
時(shí)刻保持自己和所管轄的員工的紀(jì)律性和適當(dāng)?shù)牟僮鳌２⑶覚z查個(gè)人衛(wèi)生、整潔的工服、操作臺(tái)的 整潔和衛(wèi)生、清潔的器具。知道污染食品的危險(xiǎn)和適當(dāng)檢查，徹底清理冰箱的需要。向行政總廚匯報(bào)所有的問題并采取適當(dāng)?shù)男袆?dòng)。
