- 職位性質(zhì)：不限
- 工作地區(qū)：北京市朝陽(yáng)區(qū)
- 招聘人數(shù)：1人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：不限
- 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：不限
- 薪資待遇：4千-5千
- 職位有效期：2026-05-25至2026-08-23
Specific Duties
具體職責(zé)
Execute all assigned task as directed and delegated from his or her Supervisors or Manager
由直屬主管或經(jīng)理指派工作任務(wù)
Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott
秉承萬豪服務(wù)精神，努力讓自己成為一名專業(yè)合格的萬豪員工
Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe
遵循烹飪技術(shù)方法，確保食物美味、新鮮、食用安全
Delegate tasks to station attendants and cooks and follow up on quality and accuracy of outcomes
委托其他廚師的工作，要持續(xù)跟進(jìn)并確保工作結(jié)果的質(zhì)量
Set up of stations and prepare mise-en- place as instructed by Supervisor, following daily production charts according to business demands.
當(dāng)主管委派準(zhǔn)備操作臺(tái)及備餐時(shí)，要根據(jù)運(yùn)營(yíng)需要遵循工作流程
Check stations set ups prepared by Station Attendants and assist in compliance with Production chart
遵循操作流程，檢查操作臺(tái)
Place orders in M.I.T.S. according to business forecast and production charts
根據(jù)運(yùn)營(yíng)預(yù)測(cè)率和工作流程下訂單
Assist in orientation of kitchen trainees, student trainees, station attendants and cooks and assist them in their tasks
給予廚房實(shí)習(xí)生、培訓(xùn)生工作指導(dǎo)和幫助
Follow, execute and enforce the 30 point hygiene standards at all times
始終遵循，執(zhí)行“30分衛(wèi)生指標(biāo)”標(biāo)準(zhǔn)
Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty
在工作時(shí)必須時(shí)刻保持良好的個(gè)人行象，包括干凈的工服、得當(dāng)?shù)膬x容儀表等積極的工作態(tài)度
Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests
當(dāng)操作設(shè)備損壞時(shí)，可以做適當(dāng)修理并通知主管進(jìn)行維修
Adhere to safety guidelines at all times and report any unsafe work conditions and practices – OUR GOAL IS “0” ACCIDENTS
安全工作，遇到危險(xiǎn)情況及時(shí)匯報(bào)，做到零隱患
Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card
遵守工服穿著標(biāo)準(zhǔn)，包括服務(wù)指南、溫度計(jì)及綠色衛(wèi)生標(biāo)志
Follow and enforce F.I.F.O. principle – first in, first out procedure at all times and date and label food prepared in the operation, indicating production date, person produced and content
遵守先入先出準(zhǔn)則，始終執(zhí)行先入先出的操作程序，并標(biāo)出食品準(zhǔn)備過程的時(shí)間，包括生產(chǎn)日期、生產(chǎn)者和內(nèi)容。
Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found
正確使用溫度計(jì)測(cè)溫并記錄，上報(bào)溫度不安全記錄
Follow and enforce “Clean as you go” policy and keep work area clean at all times and fill in assigned cleaning charts daily and follow cleaning schedule rigorously
時(shí)刻保持操作臺(tái)干凈整潔，嚴(yán)格遵守操作流程和清潔程序
Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty)
遲到或生病要立即通知直屬主管（返工時(shí)上交醫(yī)生開具的病假條）
Do not loiter at the property after work hours, leave property within 30 minutes
下班后不能在酒店逗留， 30分鐘內(nèi)離開酒店
No personal phone calls while on duty are allowed
當(dāng)班時(shí)不允許打私人電話
Attend and actively participate in the daily 15 minute pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production
積極參加部門15分鐘交班培訓(xùn)，通過相關(guān)培訓(xùn)提高烹飪技法提高菜品質(zhì)量
Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required
當(dāng)有需要時(shí)可以向本部門其他同事提供幫助或參加交叉培訓(xùn)
Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary
檢查冰箱里食物的有效期，正確指導(dǎo)或幫助實(shí)習(xí)廚師和同事
Reports to Supervisor before leaving the work station and/or before leaving duty
離開操作臺(tái)或者離崗前要告知主管
Preserve and enforce preserving of energy by switching off all equipment after work or if not needed
節(jié)約能源，在不需要或者工作完成后關(guān)閉設(shè)備
Breaks and meal periods as hotel policy
遵守酒店用餐規(guī)定
Hand over section before leaving duty and have section checked by supervisor
下班做交接并由主管檢查
At end of service periods, have sections cleaned and ready for following service periods
對(duì)可服務(wù)結(jié)束后，將操作臺(tái)清理干凈
Follow the posted schedule and report at workstation on time
遵守崗位排班準(zhǔn)時(shí)到崗
Perform all other reasonable tasks as requested by management
執(zhí)行上級(jí)分配的任務(wù)
