- 職位性質(zhì)：全職
- 工作地區(qū)：陜西省西安市
- 招聘人數(shù)：3人
- 學(xué) 歷：不限
- 工作經(jīng)驗(yàn)：不限
- 提供食宿：不限
- 年齡要求：24-40
- 計(jì)算機(jī)能力：一般
- 語言要求：中國(guó)普通話(熟練)
- 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：2026-03-12至2026-06-10
職位：Chef De Partie 廚師主管
崗位職責(zé)/職位描述
In absence of Manager, conducts shift briefings toensure hotel activities and operational requirements are known
在經(jīng)理缺席時(shí)進(jìn)行交接班說明，確保了解酒店的活動(dòng)和運(yùn)營(yíng)要求。
Prepares, cooks, serves and stores the followingdishes:
進(jìn)行以下菜肴的制作、烹飪、上餐和存儲(chǔ)工作：
Appetizers, Savories, Salads and Sandwiches
開胃菜、小菜、沙拉和三明治
?Appliesorganization skills for mise en place
在開餐準(zhǔn)備工作中發(fā)揮組織能力
Prepares an extensive range of meat, vegetable,chicken and seafood dishes
制作多種多樣的肉、蔬菜、雞肉和海鮮等菜肴
Prepares a range of specialty chicken and duckdishes
制作多種特色雞肉和鴨肉菜
Prepares a range of specialty seafood dishes
制作多種特色海鮮菜
Prepares a range of vegetable dishes
制作多種蔬菜菜肴
Prepares braised meat dishes
制作燉肉菜
Prepares hot and cold noodle dishes
制作冷、熱面條
Prepares specialty seafood dishes
制作特色海鮮菜
Prepares a range of vegetable dishes using regionalcooking principles and specialty food presentation
使用地方烹飪法和特色食品外形處理，制作多種蔬菜菜肴
Prepares braised dishes according to regional style
按照地方風(fēng)味制作燉菜
Prepares noodle dishes
制作面條
Prepares specialty menu items using specialized andpreserved commodities
使用特別的腌制材料制作特色菜肴
Prepares specialty chicken and duck dishes
制作特色雞肉和鴨肉菜
Prepares specialty seafood dishes
制作特色海鮮菜
Prepares a range of vegetable dishes
制作多種蔬菜菜肴
Prepares braised dishes according to regional style
按照地方風(fēng)味制作燉菜
Prepares extensive range of regional food, includingappetizers, soups, curries, sauces, dressings
制作多種多樣的地方食品，包括開胃菜、湯、咖喱、醬汁、調(diào)味品
Prepares regional appetizers
制作地方口味的開胃菜
Prepares regional curries
制作地方口味的咖喱食品
Prepares regional sauces, dips and dressings
制作地方口味的調(diào)味汁、調(diào)味醬和調(diào)味品
Asian Desserts
亞洲甜點(diǎn)
Produces a range of liquid and solid deserts
制作各種液體和固定甜點(diǎn)
Produces and presents a range of steamed sweet ricebased desserts
制作各種蒸甜米飯和甜點(diǎn)并裝盤
Communicates politely and display courtesy to guestsand internal customers
與客人和內(nèi)部客戶禮貌、友好的交流 。
Provides direction to the Kitchen helpers, includingCommis, Cooks, Kitchen Attendants and Stewards
指導(dǎo)廚房幫手，包括廚師、廚房服務(wù)員和管事的工作。
Communicates to his/her superior any difficulties,guest or internal customer comment and other relevant information
與上級(jí)交流疑難問題，客人或內(nèi)部客戶的意見以及其它相關(guān)信息 。
Establishes and maintains effective employee workingrelationships
與員工建立并保持良好的工作關(guān)系 。
Attends and participates in daily briefings andother meetings as scheduled
按計(jì)劃參加并參與每日例會(huì)及其它會(huì)議。
Prepares in advance food, beverage, material andequipment needed for the service
事先準(zhǔn)備服務(wù)所需的食品、飲料、材料和設(shè)備。
Cleans and re-sets his/her working area
清潔并整理工作區(qū)域。
Implements the hotel and department regulations,policies and procedures including but not limited to:
實(shí)施酒店和部門的規(guī)定、政策和工作程序，包括但不限于：?
HouseRules and Regulation
酒店的規(guī)則和規(guī)定
Health andSafety
健康和安全
Grooming
儀表儀容
Quality
質(zhì)量
Hygieneand Cleanliness
衛(wèi)生和清潔
Works with Supervisor in manpower planning andmanagement needs
和上級(jí)領(lǐng)導(dǎo)一起進(jìn)行人力規(guī)劃和管理需求。
Other reasonable Ad hoc tasks assigned by supervisor
其他由主管分配的合理任務(wù)
