伊人网络_成人影院免费942cm_国产亚洲精品资源在线26u91_国产视频在线播放_h免费观看_国内自拍片

[Job Requirements] 任職條件 1、 有良好的思想道德品質(zhì)，紀(jì)律性強(qiáng)，服務(wù)觀(guān)念好。 Have good ideological and moral quality, strong discipline and good service concept. 2、 有責(zé)任心、進(jìn)取心和熱情主動(dòng)的工作態(tài)度，不計(jì)較個(gè)人得失。 Responsible, enterprising and enthusiastic and active working attitude, regardless of personal gains and losses. 3、 具有豐富的西餐烹飪理論知識(shí)及專(zhuān)業(yè)技術(shù)，有較高的英語(yǔ)水平，從事相關(guān)工作15年以上。 Has a wealth of Western cooking theory and professional skills, has a high level of English, engaged in related work for more than 15 years. 4、 溝通能力良好，能靈活、妥善處理部門(mén)之間、員工之間的關(guān)系。 Good communication skills, flexible and proper handling of relationships between departments and employees. 5、 身體健康。 Good health. 6、 具有創(chuàng)新思維，了解當(dāng)前西餐的趨勢(shì)。 Have innovative thinking and understand the current trend of Western food. ? [Job Description] 崗位描述 Western Executive Chef is the highest executive of the Western Kitchen and chairs the overall work of the Western Kitchen. The executive chef must strictly follow the hotel's rules and regulations and departmental work procedures, organize, coordinate, and direct departmental staff to carry out daily work, to ensure that all kitchens can provide quality products, and control the cost and loss of each kitchen. Western Executive Chef should have a high Western cooking technique, good management, organization, command ability and familiarity with the use of kitchen production equipment. Western Executive Chef is directly responsible to the Director of F&B. 西廚行政總廚是西廚房的最高行政主管，主持西廚房的整體工作。行政總廚要嚴(yán)格按照酒店的規(guī)章制度和部門(mén)的工作程序，組織、協(xié)調(diào)、指揮部門(mén)員工開(kāi)展日常工作，確保各廚房都能提供優(yōu)質(zhì)出品，把握控制好各廚房的成本及損耗。西廚行政總廚應(yīng)具有較高的西餐烹調(diào)技術(shù)、良好的管理、組織、指揮能力和熟悉廚房生產(chǎn)設(shè)備的使用方法。西廚行政總廚的工作直接向飲食部總監(jiān)負(fù)責(zé)。

【崗位職責(zé)】 計(jì)劃和準(zhǔn)備執(zhí)行高質(zhì)量的食品和擺設(shè)在指定的餐廳。 嚴(yán)格按照菜譜、標(biāo)準(zhǔn)和擺盤(pán)標(biāo)準(zhǔn)。 正確操作所有的設(shè)備、器具和機(jī)器。 必須對(duì)具有持續(xù)性的人員培訓(xùn)和SOP’s的提高和改善保持關(guān)注。 必須積極主動(dòng)參加每日質(zhì)量會(huì)議（每日廚師晨會(huì)、團(tuán)隊(duì)會(huì)議），以保持廚房運(yùn)營(yíng)持續(xù)地提高，達(dá)到目標(biāo)和保持順暢地交流。 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。 與廚師緊密合作，常規(guī)會(huì)面決定菜單的選擇，以同時(shí)讓客人滿(mǎn)意和獲得各部分滿(mǎn)意的收益。 召開(kāi)廚房會(huì)議和傳達(dá)酒店通知和收集員工的反饋意見(jiàn)，確保員工很高的滿(mǎn)意度。 【崗位要求】 高中或相等的學(xué)歷，最好是專(zhuān)業(yè)烹飪學(xué)校畢業(yè)。 十至十五年管理廚房經(jīng)驗(yàn)，或級(jí)別很高的個(gè)體餐廳并有八年主廚的經(jīng)歷。 很好的英文掌握能力(口語(yǔ)和書(shū)寫(xiě))。 具有在國(guó)際連鎖酒店的相關(guān)經(jīng)驗(yàn)。

Responsibilities： ?????? Responsible for preparing dough, baked goods, baked goods ?????? Kitchen and food safety training ?????? Other works overnight or in early morning hours ? Requirements： ?????? Culinary background with a focus on pastry/desserts and baking. ?????? A minimum of 5 years as a Pastry Chef de Partie or Pastry Chef Experience knowledge and experience in all roles of the kitchen ?????? Experience in fine dining restaurant, 5-star luxury hotel or Michelin-starred restaurant preferred ?????? Time management skills ?????? Excellent communication skills ?????? Team leadership skills ?????? A good team player and able to perform well under pressure