- 目录
第1篇 餐厅主厨岗位职责任职要求
餐厅主厨岗位职责
岗位职责:
1、公司菜品制作;
2、餐厅菜单制作、经典菜品的规范化、标准化等;
3、食材采购的参与、库存管理等;
4、餐厅其他事项;
任职资格:
1、专业厨师出生，有主厨经验;
2、擅长粤菜制作;
3、三年以上大型酒店工作经验;
4、吃苦肯干、具备团队合作精神。
第2篇 主厨助理岗位职责
assistant director - e_ecutive chef助理总监主厨 北京国际度假区有限公司主题公园和度假区管理分公司 北京国际度假区有限公司主题公园和度假区管理分公司,度假区 职责描述:
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 “look, 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.
任职要求:
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 中餐主厨岗位职责任职要求
中餐主厨岗位职责
岗位职责要求:
1. 2年以上川菜或粤菜炒菜经验;
2.管理厨房所有日常事务。确保高品质的出品、合理使用原材料，控制菜品的装盘、规格和份量，把好质量关，减少损耗降低成本，保证毛利;
3、经常检查食品的保质期，保证食品安全，贯彻食品卫生法规和厨房安全、卫生制度;
4、检查厨房设备的运转情况和厨具、用具的使用情况。
加入“晚1点”你将拥有的薪资和福利:
1、每月工资5000-7000(具体面议，条件优异者可提升)
2、每年5天带薪年假;
3、良好的发展空间;
4、团结、积极、正面的工作氛围;
5、提供工作餐及住宿(空调热水wifi);
6、法定假期上班按国家规定补贴;
7、每年健康体检费用报销;
8、享受季度员工活动。
欢迎大家用微信搜索“晚1点”公众号关注了解我司，或拨打400-8765313咨询
中餐主厨岗位
第4篇 食堂主厨岗位职责任职要求
食堂主厨岗位职责
职责描述:
1、熟悉食堂管理，具备员工食堂管理经验;
2、熟悉食堂菜品的制作，并进行原料的计划性采购;
3、负责食堂的饮食卫生、食品安全管理;
4、负责食堂成本核算，降低损耗;
5、负责菜品调配，提高菜品质量;
6、具备团队管理能力，高度责任心，良好的服务意识。
7、完成公司交办的其他工作。
任职要求:
1、具有5年以上厨师工作经验及管理经验;
2、身体健康，具有健康证;
3、工作仔细认真，有责任心，有创新、进取心，作风干练;
4、熟练使用各种厨房设备，熟悉采购常识如食材应季、质量、价格等;
5、认同公司企业文化，忠于公司，具团队合作精神。
食堂主厨岗位
第5篇 会所主厨岗位职责任职要求
会所主厨岗位职责
职责描述:
1、负责处理厨房各类菜肴的烧制，擅长烧制家常菜、小海鲜、宁波菜等;
2、执行上级领导下达的各项工作任务和指示;
3、负责制订厨房的各种工作计划;
4、对厨房所有出品的食物的质量、卫生、口感、色泽及相应成本等负责，严格把关;
5、妥善处理客人对食品的投诉或建议;
任职资格:
1、性别，年龄、学历不限，身体健康、精力充沛，5年以上快餐厨师或饭店工作经验;
2、具有强烈的责任心，勇于开拓和创新，作风干练;
3、拥有较高的烹饪技术，了解和熟悉食品材料的产地、规格、质量、进货渠道价格等;
4、具有厨师证、健康证
5、有成本控制管理、食品营养学、厨房的设备知识的优先考虑。
包吃包住
会所主厨岗位
第6篇 行政主厨岗位职责任职要求
行政主厨岗位职责
行政主厨 上海耶里夏丽餐饮管理有限公司 上海耶里夏丽餐饮管理有限公司，耶里夏丽 主要负责日常厨房的管理工作并需有创新技能。
2、每周菜单制作、订量，需有效控制食品成本及库存。
3、负责监督检查食品加工过程，保证菜肴质量和正常供餐
4、负责厨房员工的培训工作，帮助提高员工的技能和工作规范。
5、协助经理处理客户的需求和意见，并能进行及时的调整菜肴和运作
6、优秀口头和书面沟通表达能力。
任职要求:
1、五年以上餐饮管理经验，熟悉中餐文化并能独当一面，拥有相匹配的技能证书。
2、具有良好的沟通协调和团队领导能力。
3、有较强的成本控制意识，会运用office等办公软件。
(有五星级酒店工作管理经历者优先考虑)
4、工作态度认真严谨，有较强的组织、安排、应变和带教能力。
行政主厨岗位
