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西餐厅副主厨Sous Chef
8千-1.2万
人 · 5-7年工作经验 · 性别不限2024/07/15发布
弹性工作带薪年假绩效奖金节日福利加班补贴包吃

长阳路长阳创谷C4座5楼

公司信息
VOL GROUP餐饮集团 -- The Cut Restaurant & Bar

外资(欧美)/少于50人

该公司所有职位
职位描述
1. To Supervise efficient, productive and profitable kitchen operations.
监督效率,提高效率和盈利能力的厨房操作。
2. To controls that the team follows standard recipes and methods of preparation.
控制团队遵循标准的食谱和烹饪方法。
3. Responsible for the quality of all food prepared in the kitchen.
负责监督所有厨房食品质量的准备
4. To be very careful to prevent the use of spoiled or contaminated products in any phase of food preparation.
确保所有的食品没有腐烂、变质;避免员工在生病期间接触食品。
5. To assist with the development and test of the new dishes and production.
协助开发和测试新的菜肴。
6. To be responsible for hygiene standards with the stewarding and kitchen team for store rooms, refrigerators and work areas.
同管事部协调员按照卫生标准共同管理好厨房、库房、冰箱的卫生。
7. To ensure personal cleanliness, grooming and proper discipline of the kitchen team is maintained at all the time
监督所有员工的个人卫生和仪表仪容达到标准。
8. To control standards of food production and presentation throughout the restaurant
控制食品出产和出品的标准。
9. To controls that the kitchen team follows standard recipes and methods of preparation
来控制厨房团队遵循标准配方和方法的准备
10. To be total knowledgable and understanding of food preparation Standard and Procedures
了解并熟知所有食品准备的标准和程序
11. To ensure that all the Equipment and fixtures are well maintained and reports any faults and damage and follow up in fixing accordingly.
保证所有的设备正常工作如有问题马上报告。
12. To handle perishable and dry goods according to the established stock before reordering
根据建立库存情况订购易腐烂品和干货
13. To constantly examine food supplies to ensure that they conform to the quality standards stipulated by the company
持续检查食品供应的质量确保食品质量达到公司标准
14. To adhere to the safety legislation, policies and procedures
强调保养职责,遵守工作区健康和安全法规,政策和程序.


任职资格:
1. 必须具备良好的西餐烹饪知识和基础的亚洲烹饪知识。
Must have a good knowledge and understanding of Western and basic Asian cuisines
2. 必须具备非常好的传授厨房专业技能的能力。
Must be “hands on” and able to practice and demonstrate excellent technical kitchen skills.
3. 必须具有发展新菜和为产品制定高效率、高标准的能力
Must have the ability and motivation to create new dishes and establish effective standards for all food production and presentation
4. 必须是一个合格的培训者 具有良好的英语基础和良好的传达能力
Must be a good trainer Good command of English and a good communicator.

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