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中廚廚師長

8千-1萬

廈門 | 10年以上 | 高中 | 食宿面議
- 五險一金
- 技能培訓(xùn)
- 帶薪年假
- 崗位晉升
- 管理規(guī)范
- 人性化管理
- 環(huán)境好
- 領(lǐng)導(dǎo)好
- 免費工裝包洗
- 有無線WiF
廈門惠龍集團有限公司北海灣萬達嘉華酒店分公司

國內(nèi)高端酒店/5星級 | 500-999人

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1. 組織和指揮出品部的各項工作，提高出品質(zhì)量，滿足賓客的需要。 Organized and directed the each work of department, improve product quality, meet the needs of the guests. 2. 檢查、協(xié)調(diào)各分部主管的工作，負責(zé)對他們進行考核和評估，并根據(jù)工作實績提出獎懲意見，并報餐飲總監(jiān)決定。 Inspection, coordinate the efforts of each division supervisors, is responsible for the assessment and evaluation for them, and according to the working performance rewards and punishment opinions, and submitted to the food and beverage director to decide 3. 根據(jù)廚師的業(yè)務(wù)能力和技術(shù)特長，決定各崗位工作人員和工作的調(diào)換。 According to the chef business capability and technical expertise, decided to each post staff and work exchange 4. 加強多方協(xié)作，搞好廚房與酒店各部門之間的關(guān)系，主要是廚房與采購部、工程部、樓面部、營業(yè)部等部門之間的協(xié)作。 To strengthen multilateral cooperation, do well the relationship between the kitchen and hotel departments, mainly kitchen and purchasing department, engineering department, collaboration between the floor department, sales department and other departments 5. 大型、重要的宴會、酒會、自助餐會，親自負責(zé)生產(chǎn)的安排，制定進貨計劃，進行現(xiàn)場督導(dǎo)，以保證菜點質(zhì)量和酒店信譽。 Personally responsible for the large, important banquet, cocktail party and buffet will be the arrangement of the production, purchase planning, on-site supervision, to ensure the quality of dishes and the hotel reputation

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