- 職位性質(zhì)：全職
- 工作地區(qū)：浙江省湖州市
- 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：6千-8千
- 職位有效期：2026-05-29至2026-08-27
職責(zé)義務(wù)：
Duties & Responsibilities:
1.負(fù)責(zé)西廚部門的日常運(yùn)營(yíng)和管理，確保廚房工作的高效有序進(jìn)行。
Responsible for the daily operation and management of the western kitchen department to ensure the efficient and orderly operation of the kitchen.
2.制定并優(yōu)化西餐菜單，根據(jù)季節(jié)和市場(chǎng)需求調(diào)整菜品搭配，提升顧客滿意度。
Developed and optimized Western food menus, adjusted dish combinations according to seasons and market demands, and improved customer satisfaction.
3.監(jiān)控食材質(zhì)量及成本控制，合理調(diào)配原材料使用，降低浪費(fèi)率。
Monitor food quality and cost control, rationally allocate raw material use, and reduce waste rate.
4.定期組織廚師團(tuán)隊(duì)進(jìn)行技能培訓(xùn)和新品研發(fā)，提高整體廚藝水平。
Regularly organize the chef team for skill training and new product research and development to improve the overall cooking level.
5.負(fù)責(zé)與前臺(tái)部門溝通協(xié)調(diào)，確保餐品出品速度與服務(wù)質(zhì)量相匹配。
Responsible for communication and coordination with the front desk department to ensure that the speed of food production matches the quality of service.
6.維護(hù)后廚整潔衛(wèi)生環(huán)境，執(zhí)行嚴(yán)格的食品安全標(biāo)準(zhǔn)規(guī)范操作要求。
Maintain a clean and hygienic environment in the kitchen, and implement strict food safety standards and operation requirements.
7.完成領(lǐng)導(dǎo)交辦的其他相關(guān)工作任務(wù)。
Complete other related tasks assigned by leaders.
專業(yè)知識(shí)技能：
Job Knowledge / Skill:
1.具有多年星級(jí)酒店西餐廳工作經(jīng)驗(yàn)者優(yōu)先考慮。
Years of working experience in western restaurants in star-rated hotels is preferred.
2.熟悉各類西式料理制作流程及口味特點(diǎn)，能夠獨(dú)立完成復(fù)雜菜品的烹飪工作。
Familiar with the production process and taste characteristics of various western dishes, able to independently complete the cooking work of complex dishes.
3.具備良好的團(tuán)隊(duì)管理能力和組織協(xié)調(diào)能力，能夠有效激發(fā)團(tuán)隊(duì)成員潛力并實(shí)現(xiàn)共同目標(biāo)達(dá)成。
Have good team management ability and organization and coordination ability, can effectively stimulate the potential of team members and achieve common goals.
4.注重細(xì)節(jié)管理 ，對(duì)食品安全有深刻理解并執(zhí)行到位 ；具備較強(qiáng)抗壓能力 ，在忙碌環(huán)境下保持冷靜判斷力。
Pay attention to detail management, have a deep understanding of food safety and implement it in place; Strong ability to work under pressure and maintain calm judgment in busy environment.
5.熱愛(ài)餐飲行業(yè) ，愿意不斷學(xué)習(xí)新知識(shí)以提升自身專業(yè)素養(yǎng)。
Love the catering industry, willing to constantly learn new knowledge to improve their professional quality.
