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(xún)

中餐主廚崗位

篇2:主廚助理崗位職責(zé)

AssistantDirector-ExecutiveChef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:

JOBSUMMARY:Responsibleforoverseeingandensuringfoodpreparation,productionandqualityforallfoodservicevenuesandoperationsinCityWalkBeijing.Participatesintheselection,development,andreviewofallFoodServicerecipes,menus,concepts,costing,andspecialtyitems.DevelopsandoverseesthefoodsafetyandhygieneprogramwithinallFood&BeverageoperationswithintheCityWalkarea.Ensuresthatstandardizedproductionrecipesareconsistentandmeetallqualitystandards.

MAJORRESPONSIBILITIES

?Day-to-DayOperations:OverseestheentireCulinarystaffandprogramofCityWalkBeijing.Maintainshighvisibilityinareas,evaluatesstaffing,efficiencyandperformancemonitoring,foodcostandinventorycontrols,recipeconsistencyandquality,GuestandTeamMemberexperience,communicatesgoalsandexpectations,maintainsstandards,coach,interactswithteammembers,guestsandkeypartners,monitorsequipmentandinfrastructureneeds,generatesgrowthandefficiencyobjectivesandplans

?Quality:Providesongoingproducttest,specificationchangesandadjustments,sourcing,andqualitycontrolthroughoutallkitchensandfoodinventoriesthroughoutCityWalkBeijing.ProvidesfeedbacktomanagementandTeamMembersongoals,GSATresultsanddevelopsprocesstoexceedguestexpectationsMonitorsalesperformanceandreviewschangesoftheindustryandmarkettrendsandprovidingfeedbacktothemanagementteam.

?StrategicPlanning:ManagerecipeandmenudevelopmentandanalysisforallfoodserviceoutletsinCityWalk.Financialanalysisandplanning,budgets,inventorycontrol,foodsanitationandhygiene,safety,staffing,TeamMemberrelations,capitalplanning,projectwork,eventplanningandexecution,cateringsupport,humanresourceplanning

?Safety:ManagesFoodSafetyandHygieneprogram,inadditiontoEnvironmental,Health&SafetyresponsibilitiesbyfollowingestablishedUBRpolicy,procedures,trainingandteammemberinvolvementactivities.

?UBR/HumanResourcefocus–Coachinganddevelopment,performancereviews,documentationreview,trainingprograms,one-on-onetimewithstaffandteammembers,360evaluations,organizationaldevelopment.Assistsintrainingculinarystaff,productdevelopmentandfoodrelatedsafetyandqualityrelatedprograminitiative.

UBRMBSERVICEEXPECTATIONS:PracticestheUBRMBServiceExpectations–SettheStage,KnowyourStuff,Wow’emNow,BeaHero.AdheretoUniversalBeijingResort’sappearanceandwardrobeguidelines.Providesguestswithaccurateinformation.Practices“Look,Focus,Act”bycontinuouslyscanningtheworkenvironmentandrecognizingtheserviceneedsofguestsandfellowTeamMembers.Takesownershipanddemonstratesactivelisteningandeffectivequestioningtoidentifysuitable,personalizedoptionstoefficientlymeetorpreferablyexceedtheserviceexpectationsofourguestsorTeamMembers.Appliesservicerecovery,aswarranted.

SCOPE:ResponsibleforthefoodofferingandqualityofsamethroughoutallFood&BeverageoutletsinCityWalkBeijing.MustdevelopafoodprogramthatfitswithinthefoodcostbudgetforeachfacilityandCityWalkoverall.Mustconstantlymonitorthemarketandbecreativeandinnovativewhilerespondingtoguestlikesanddislikessothatwearedeliveringafoodofferingthatiswell-acceptedandexceedstheguests’expectations.Ensuresthatallculinarystaffandfoodproductionareasareoperatingaccordingtoourestablishedfoodsafetystandards.

任職要求:

QUALIFICATIONS:

Toperformthisjobsuccessfully,anindividualmustbeabletoperformeachessentialdutysatisfactorily.

ConductPresentationsMicrosoftOfficeBudgeting

EmployeeMotivation&RelationsCounselingForecasting

Health&SafetyTrainingManagementSkills

CustomerServiceOrientedSellingSkillsProvidesDirections

?Abilitytomanagetoworld-classstandards–developingateamtoperformatexemplarylevels.

?Mustbefamiliarwithcookingmethods,pastryandbakingtechniquesandgardemanger.

?Abilitytoworkwithadiverseworkforcewithvaryingbackgroundsandskillsets.Knowledgeofvaryingcuisinesincludingfinedining,quickservice,family-style,catering,andvendingexperiencedesired.

?AbilitytomanageFoodoperationsasnecessarywithfullknowledgeofFoodSafetyProceduresinclusiveofholdingapplicablecertifications.

?Abilitytoplanatleastoneyearoutformenuchangesandspecialevents.Remainknowledgeableandkeepcurrentwithmarkettrendstoassistinmenudevelopment.

?Abilitytoreadandinterpretdocumentssuchassafetyrules,operatingandproceduremanuals.Abilitytowritereports,businesscorrespondence,trainingandproceduremanuals.

?Abilitytocomputerate,ratioandpercentandtodrawandinterpretspreadsheets.

?Abilitytointerpretandprovideavarietyofinstructionsfurnishedinwritten,oral,diagramorscheduleform.Abilitytodefineproblems,collectdata,establishfacts,anddrawvalidconclusions.

?Abilitytosupervisedirectreportsandnon-directreports

?Outstandinginterpersonalskillsandabilitytospeakappropriatelyatalllevelsoftheorganization.Mustbeabletoprepareandeffectivelyconductpresentationstoseniormanagement,publicgroupsandboardsofdirectors.

?Mustbeabletoforecastthebusinessandcompletebudgetsandanalyzefinancialinformationandreports.

?Abilitytodeveloplong-termplanscoveringfinancial,humanresources,operating,andorganizationalgoals.

EDUCATION:Bachelor’sdegreefromafouryearcollegeoruniversityinBusiness/Hospitalityispreferred.Associate’sdegreerequired.Relevantfood&beveragemanagementexperiencerequired.

EXPERIENCE:5+Years:ExecutiveChefwithhighvolumefoodserviceoperationrequired.Multipleunitthemeparkorrestaurantchainwithacentralkitchenpreferred.

篇3: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