- 目錄
第1篇 餐廳主廚崗位職責(zé)任職要求
餐廳主廚崗位職責(zé)
崗位職責(zé):
1、公司菜品制作;
2、餐廳菜單制作、經(jīng)典菜品的規(guī)范化、標(biāo)準(zhǔn)化等;
3、食材采購(gòu)的參與、庫(kù)存管理等;
4、餐廳其他事項(xiàng);
任職資格:
1、專業(yè)廚師出生，有主廚經(jīng)驗(yàn);
2、擅長(zhǎng)粵菜制作;
3、三年以上大型酒店工作經(jīng)驗(yàn);
4、吃苦肯干、具備團(tuán)隊(duì)合作精神。
第2篇 主廚助理崗位職責(zé)
assistant director - e_ecutive chef助理總監(jiān)主廚 北京國(guó)際度假區(qū)有限公司主題公園和度假區(qū)管理分公司 北京國(guó)際度假區(qū)有限公司主題公園和度假區(qū)管理分公司,度假區(qū) 職責(zé)描述:
job summary: responsible for overseeing and ensuring food preparation, production and quality for all food service venues and operations in citywalk beijing. participates in the selection, development, and review of all food service recipes, menus, concepts, costing, and specialty items. develops and oversees the food safety and hygiene program within all food & beverage operations within the citywalk area. ensures that standardized production recipes are consistent and meet all quality standards.
major responsibilities
? day-to-day operations: oversees the entire culinary staff and program of citywalk beijing. maintains high visibility in areas, evaluates staffing, efficiency and performance monitoring, food cost and inventory controls, recipe consistency and quality, guest and team member e_perience, communicates goals and e_pectations, maintains standards, coach, interacts with team members, guests and key partners, monitors equipment and infrastructure needs, generates growth and efficiency objectives and plans
? quality: provides ongoing product test, specification changes and adjustments, sourcing, and quality control throughout all kitchens and food inventories throughout citywalk beijing. provides feedback to management and team members on goals, gsat results and develops process to e_ceed guest e_pectations monitor sales performance and reviews changes of the industry and market trends and providing feedback to the management team.
? strategic planning: manage recipe and menu development and analysis for all food service outlets in citywalk. financial analysis and planning, budgets, inventory control, food sanitation and hygiene, safety, staffing, team member relations, capital planning, project work, event planning and e_ecution, catering support, human resource planning
? safety: manages food safety and hygiene program, in addition to environmental, health & safety responsibilities by following established ubr policy, procedures, training and team member involvement activities.
? ubr/human resource focus – coaching and development, performance reviews, documentation review, training programs, one-on-one time with staff and team members, 360 evaluations, organizational development. assists in training culinary staff, product development and food related safety and quality related program initiative.
ubr mb service e_pectations: practices the ubr mb service e_pectations – set the stage, know your stuff, wow’em now, be a hero. adhere to universal beijing resort’s appearance and wardrobe guidelines. provides guests with accurate information. practices “l(fā)ook, focus, act” by continuously scanning the work environment and recognizing the service needs of guests and fellow team members. takes ownership and demonstrates active listening and effective questioning to identify suitable, personalized options to efficiently meet or preferably e_ceed the service e_pectations of our guests or team members. applies service recovery, as warranted.
scope: responsible for the food offering and quality of same throughout all food & beverage outlets in citywalk beijing. must develop a food program that fits within the food cost budget for each facility and citywalk overall. must constantly monitor the market and be creative and innovative while responding to guest likes and dislikes so that we are delivering a food offering that is well-accepted and e_ceeds the guests’ e_pectations. ensures that all culinary staff and food production areas are operating according to our established food safety standards.
任職要求:
qualifications:
to perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
conduct presentations microsoft office budgeting
employee motivation & relations counseling forecasting
health & safety training management skills
customer service oriented selling skills provides directions
? ability to manage to world-class standards – developing a team to perform at e_emplary levels.
? must be familiar with cooking methods, pastry and baking techniques and garde manger.
? ability to work with a diverse workforce with varying back grounds and skill sets. knowledge of varying cuisines including fine dining, quick service, family-style, catering, and vending e_perience desired.
? ability to manage food operations as necessary with full knowledge of food safety procedures inclusive of holding applicable certifications.
? ability to plan at least one year out for menu changes and special events. remain knowledgeable and keep current with market trends to assist in menu development.
? ability to read and interpret documents such as safety rules, operating and procedure manuals. ability to write reports, business correspondence, training and procedure manuals.
? ability to compute rate, ratio and percent and to draw and interpret spreadsheets.
? ability to interpret and provide a variety of instructions furnished in written, oral, diagram or schedule form. ability to define problems, collect data, establish facts, and draw valid conclusions.
? ability to supervise direct reports and non-direct reports
? outstanding interpersonal skills and ability to speak appropriately at all levels of the organization. must be able to prepare and effectively conduct presentations to senior management, public groups and boards of directors.
? must be able to forecast the business and complete budgets and analyze financial information and reports.
? ability to develop long-term plans covering financial, human resources, operating, and organizational goals.
education: bachelor’s degree from a four year college or university in business/hospitality is preferred. associate’s degree required. relevant food & beverage management e_perience required.
e_perience: 5+ years: e_ecutive chef with high volume food service operation required. multiple unit theme park or restaurant chain with a central kitchen preferred.
第3篇 中餐主廚崗位職責(zé)任職要求
中餐主廚崗位職責(zé)
崗位職責(zé)要求:
1. 2年以上川菜或粵菜炒菜經(jīng)驗(yàn);
2.管理廚房所有日常事務(wù)。確保高品質(zhì)的出品、合理使用原材料，控制菜品的裝盤(pán)、規(guī)格和份量，把好質(zhì)量關(guān)，減少損耗降低成本，保證毛利;
3、經(jīng)常檢查食品的保質(zhì)期，保證食品安全，貫徹食品衛(wèi)生法規(guī)和廚房安全、衛(wèi)生制度;
4、檢查廚房設(shè)備的運(yùn)轉(zhuǎn)情況和廚具、用具的使用情況。
加入“晚1點(diǎn)”你將擁有的薪資和福利:
1、每月工資5000-7000(具體面議，條件優(yōu)異者可提升)
2、每年5天帶薪年假;
3、良好的發(fā)展空間;
4、團(tuán)結(jié)、積極、正面的工作氛圍;
5、提供工作餐及住宿(空調(diào)熱水wifi);
6、法定假期上班按國(guó)家規(guī)定補(bǔ)貼;
7、每年健康體檢費(fèi)用報(bào)銷(xiāo);
8、享受季度員工活動(dòng)。
歡迎大家用微信搜索“晚1點(diǎn)”公眾號(hào)關(guān)注了解我司，或撥打400-8765313咨詢
中餐主廚崗位
第4篇 食堂主廚崗位職責(zé)任職要求
食堂主廚崗位職責(zé)
職責(zé)描述:
1、熟悉食堂管理，具備員工食堂管理經(jīng)驗(yàn);
2、熟悉食堂菜品的制作，并進(jìn)行原料的計(jì)劃性采購(gòu);
3、負(fù)責(zé)食堂的飲食衛(wèi)生、食品安全管理;
4、負(fù)責(zé)食堂成本核算，降低損耗;
5、負(fù)責(zé)菜品調(diào)配，提高菜品質(zhì)量;
6、具備團(tuán)隊(duì)管理能力，高度責(zé)任心，良好的服務(wù)意識(shí)。
7、完成公司交辦的其他工作。
任職要求:
1、具有5年以上廚師工作經(jīng)驗(yàn)及管理經(jīng)驗(yàn);
2、身體健康，具有健康證;
3、工作仔細(xì)認(rèn)真，有責(zé)任心，有創(chuàng)新、進(jìn)取心，作風(fēng)干練;
4、熟練使用各種廚房設(shè)備，熟悉采購(gòu)常識(shí)如食材應(yīng)季、質(zhì)量、價(jià)格等;
5、認(rèn)同公司企業(yè)文化，忠于公司，具團(tuán)隊(duì)合作精神。
食堂主廚崗位
第5篇 會(huì)所主廚崗位職責(zé)任職要求
會(huì)所主廚崗位職責(zé)
職責(zé)描述:
1、負(fù)責(zé)處理廚房各類(lèi)菜肴的燒制，擅長(zhǎng)燒制家常菜、小海鮮、寧波菜等;
2、執(zhí)行上級(jí)領(lǐng)導(dǎo)下達(dá)的各項(xiàng)工作任務(wù)和指示;
3、負(fù)責(zé)制訂廚房的各種工作計(jì)劃;
4、對(duì)廚房所有出品的食物的質(zhì)量、衛(wèi)生、口感、色澤及相應(yīng)成本等負(fù)責(zé)，嚴(yán)格把關(guān);
5、妥善處理客人對(duì)食品的投訴或建議;
任職資格:
1、性別，年齡、學(xué)歷不限，身體健康、精力充沛，5年以上快餐廚師或飯店工作經(jīng)驗(yàn);
2、具有強(qiáng)烈的責(zé)任心，勇于開(kāi)拓和創(chuàng)新，作風(fēng)干練;
3、擁有較高的烹飪技術(shù)，了解和熟悉食品材料的產(chǎn)地、規(guī)格、質(zhì)量、進(jìn)貨渠道價(jià)格等;
4、具有廚師證、健康證
5、有成本控制管理、食品營(yíng)養(yǎng)學(xué)、廚房的設(shè)備知識(shí)的優(yōu)先考慮。
包吃包住
會(huì)所主廚崗位
第6篇 行政主廚崗位職責(zé)任職要求
行政主廚崗位職責(zé)
行政主廚 上海耶里夏麗餐飲管理有限公司 上海耶里夏麗餐飲管理有限公司，耶里夏麗 主要負(fù)責(zé)日常廚房的管理工作并需有創(chuàng)新技能。
2、每周菜單制作、訂量，需有效控制食品成本及庫(kù)存。
3、負(fù)責(zé)監(jiān)督檢查食品加工過(guò)程，保證菜肴質(zhì)量和正常供餐
4、負(fù)責(zé)廚房員工的培訓(xùn)工作，幫助提高員工的技能和工作規(guī)范。
5、協(xié)助經(jīng)理處理客戶的需求和意見(jiàn)，并能進(jìn)行及時(shí)的調(diào)整菜肴和運(yùn)作
6、優(yōu)秀口頭和書(shū)面溝通表達(dá)能力。
任職要求:
1、五年以上餐飲管理經(jīng)驗(yàn)，熟悉中餐文化并能獨(dú)當(dāng)一面，擁有相匹配的技能證書(shū)。
2、具有良好的溝通協(xié)調(diào)和團(tuán)隊(duì)領(lǐng)導(dǎo)能力。
3、有較強(qiáng)的成本控制意識(shí)，會(huì)運(yùn)用office等辦公軟件。
(有五星級(jí)酒店工作管理經(jīng)歷者優(yōu)先考慮)
4、工作態(tài)度認(rèn)真嚴(yán)謹(jǐn)，有較強(qiáng)的組織、安排、應(yīng)變和帶教能力。
行政主廚崗位
