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  • JW万豪-我心所属之地

杭州JW万豪酒店

职位:Cook 西餐厨师(已停止招聘)
  • 职位性质:全职
  • 工作地区:浙江省杭州市
  • 招聘人数:若干
  • 学  历:中专
  • 工作经验:1年以上
  • 所 在 地:不限
  • 户 籍 地:不限
  • 提供食宿:提供
  • 年龄要求:20-25
  • 计算机能力:一般
  • 语言要求:英语(较差)
  • 国际联号工作经历:优先
  • 薪资待遇:面议
  • 职位有效期::2019-09-05至2019-12-04
职位描述

空缺岗位:包房领班

  1. Execute all assigned task as directed and delegated from his or her Supervisors or Manager

  2. Enliven the spirit to serve basics and conduct yourself professionally at all times to appropriately represent Marriott

  3. Follow and ensure compliance with recipes, cooking procedures and use records to ensure food is tasty, well presented, fresh, correct portioned and safe

  4. Delegate tasks to station attendants and helpers and follow up on quality and accuracy of outcomes

  5. Set up of stations and prepare mise en place as instructed by Supervisor, following daily production charts according to business demands.

  6. Check stations set ups prepared by Station Attendants and assist in compliance with Production chart

  7. Assist in orientation of kitchen trainees, student trainees

  8. Follow, execute and enforce the 30 point hygiene standards at all times

  9. Great first impression of clean uniform, grooming and an overall positive attitude displayed is a MUST during duty

  10. Handle equipment properly and inform your supervisor on maintenance issue, break down and maintenance requests

  11. Adhere to safety guidelines at all times and report any unsafe work conditions and practices – OUR GOAL IS “0” ACCIDENTS

  12. Follow and enforce uniform standards, including name tag, basic card, calibrated thermometer and green hygiene essential card

  13. Follow F.I.F.O. principle – first in, first out procedure at all times and date and label food prepared in the operation, indicating production date, person produced and content

  14. Take temperature checks and record as assigned by supervisor; record and report any unsafe temperatures found

  15. Follow and enforce “Clean as you go” policy and keep work area clean at all times and fill in assigned cleaning charts daily and follow cleaning schedule rigorously

  16. Report to your immediate supervisor immediately if late for work or sick (report back with doctors certificate when resuming duty)

  17. No personal phone calls while on duty are allowed

  18. Attend and actively participate in the daily 15 minute pre-shift trainings and taste panels and in trainings offered to increase skills and knowledge about food production

  19. Be able to work and assist in other areas of the culinary department when needed and take part in cross-training when required

  20. Check all food in fridges at the beginning and end of every shift; assist trainees and station attendants in their areas and correct and train them if necessary

  21. Reports to Supervisor before leaving the work station and/or before leaving duty

  22. Breaks and meal periods as hotel policy

  23. Hand over section before leaving duty and have section checked by supervisor

  24. At end of service periods, have sections cleaned and ready for following service periods

  25. Follow the posted schedule and report at workstation on time

  26. Follow all rules and regulation laid out in associate hand book.