- 職位性質(zhì)：全職
- 工作地區(qū)：上海市黃浦區(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：2026-01-22至2026-05-25
MAJORRESPONSIBILITIES責(zé)任概要 :
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To assist the Chef de Partie in the daily operationto produce high quality products to their best knowledge. Train subordinates onfood production, Marriott international standards, 46 point hygiene rules andregulations, hotel standards and to follow hotel policies and procedures.
協(xié)助廚房主管管理日常工作，使員工能運(yùn)用他們的知識(shí)生產(chǎn)出高質(zhì)量的產(chǎn)品。向員工培訓(xùn)食品制造，萬(wàn)豪標(biāo)準(zhǔn)，衛(wèi)生標(biāo)準(zhǔn)46條及酒店標(biāo)準(zhǔn)，貫徹酒店政策程序。
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SPECIFICDUTIES工作任務(wù) :
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1.???????To work as directed from their supervisors. 完成主管交辦的工作。
2.??????Make sure that food is tasty, attempting presented, fresh, correctportioned and safe.確保食品新鮮、配料恰當(dāng)、色香味俱全、安全食用。
3.???????Buffet food is delivered on time, 15 minutes, before opening therestaurant or banquet function.餐廳營(yíng)業(yè)或者宴會(huì)開(kāi)始前15分鐘確保自助餐一切就緒。
4.??????That mise en place is fresh, correct size, portioned and according tobusiness. 新鮮、配料比例適當(dāng)，并且符合客人口味。
5.???????Will learn and execute the 46 point hygiene standards at all times. 隨時(shí)學(xué)習(xí)并且貫徹執(zhí)行衛(wèi)生標(biāo)準(zhǔn)46條。
6.??????Wash hands before entering the kitchen or returning to work station. 進(jìn)入廚房及回到操作臺(tái)前先洗手。
7.???????Train subordinates with Marriott standards and assures that it meet alltimes. 向員工培訓(xùn)萬(wàn)豪的標(biāo)準(zhǔn)，確保隨時(shí)達(dá)到標(biāo)準(zhǔn)。
8.??????Ensure that Marriott International documents are filled in correctly andnecessary changes are done. 確保正確補(bǔ)充萬(wàn)豪國(guó)際所發(fā)的文件并做相應(yīng)的改變。
9.??????A la carte food is cooked perfectly right, hot and in the stipulatedtime. 確保單點(diǎn)食品完全按食譜規(guī)定的時(shí)間和配方制作。
10.???Proper handling of equipment. 正確使用設(shè)備。
11.????Take temperature checks as required and keep record. 檢查溫度情況，并且做好記錄。
12.???Follow “Clean as you go” policy and keep work area clean at all times. 遵守“走到哪里都干凈”的原則，隨時(shí)保持工作區(qū)域干凈整潔。
13.????All food items must be covered with cling film (or proper lid), dated,labeled and initialed by person who made it or used it first. 所有食品必須用保鮮膜（或大小適當(dāng)?shù)纳w子）封好保存，由制作者或最初使用者制作標(biāo)簽、標(biāo)明日期。
14.???If sick, report immediately to your supervisor.一旦生病，立即告知主管。
15.????Make sure production charts are closely followed and adhered to. 嚴(yán)格按照生產(chǎn)操作流程制作食品。
16.???Cold food for straight consumption is handled with gloves at all times. 取用直接食用的冷凍食品時(shí)必須戴手套。
17.????Usage of right chopping boards is maintained at all times.一貫正確使用砧板。
18.???Time card must be punched in and out. 出入酒店必須拉考勤卡。
19.???No associate to be on the property after working hours withoutauthorization. 未經(jīng)許可，任何員工下班后不得在酒店逗留。
20.???Attends the daily 15 minute training session. 參加每天的15分鐘培訓(xùn)。
21.???Set up station properly and on time for each service period.每次上菜前，及時(shí)清理工作臺(tái)。
22.???Make sure all food is prepared by recipes designated by supervisor. 嚴(yán)格按照主管開(kāi)出的食譜制作食品。
23.???Inform supervisor of any problems or complaints when they arise. 遇有問(wèn)題或投訴，立即告知主管。
24.???Be able to work in another area when needed and take part incross-training when directed. 按要求，參加崗位交叉培訓(xùn)，需要時(shí)能調(diào)至其他部門協(xié)助工作。
25.???Food in fridges to be checked on the beginning of every shift andcontainer be changed.在每次交班前檢查冰箱內(nèi)的食品，并且更換盛器。
26.???Proper requisitioning to be done as per requirement. 根據(jù)需要，填好進(jìn)料單。
27.???Attend and conduct training sessions as required. 根據(jù)需要參加并且開(kāi)展培訓(xùn)。
28.???Coordinate with concerned departments for any issues which may arise. 與有關(guān)部門合作解決問(wèn)題。
29.???All meetings to be attended as required. 根據(jù)需要，參加所有的會(huì)議。
30.???Get involved in buffet set ups and decorations. 參與自助餐的布置工作。
31.????Follow hotel policy as laid out in associate hand book. 根據(jù)員工手冊(cè)貫徹酒店政策。
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JOB SPECIFICATION職位要求 :
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Profile of Competency
工作能力:
l? Minimum of 6 years experience ,? 5* Hotel experience is an advantage 6年以上工作經(jīng)驗(yàn)，擁有5星級(jí)酒店工作經(jīng)驗(yàn)優(yōu)先考慮
l? Organization skills組織能力
l? Leadership skills 領(lǐng)導(dǎo)技能
l? Communication skills溝通技巧
Language 語(yǔ)言能力:
l? English speaking an advantage 英語(yǔ)口語(yǔ)
Education 教育:
l? Diploma from a recognized institute or specific trained for a specific task 持有由認(rèn)證機(jī)構(gòu)頒發(fā)的文憑或經(jīng)過(guò)專業(yè)培訓(xùn)者優(yōu)先考慮
Job License
資格 / 等級(jí)証:
˙? N/A
