深圳招聘

加拿大大西洋四省的国际管理酒店公司代招聘岗位

工作职责：

1、协助行政总厨处理部门的日常事务，包括监督食品生产和员工 ；协助培训和指导所有厨师（厨师长和厨房服务员）。

2、制定每日生产表，确保工作得到授权和完成 ；菜单规划、配方更新和每日特色菜的创建 。

3、 监控厨房的食物质量，确保准备正确的食物和储存标准 ；监控厨房库存数量并在需要时订购。

4、协助制定配方规范、盘子展示，并为宴会和出口功能制作视觉食品展示 。

5、按照厨师长的书面食谱和口头指示准备食物；按照制备方法制备菜肴，通过观察颜色、味道、质地、分量大小和外观观察产品质量 。

6、与员工举行非正式的班前会议；协助所有厨房员工的日程安排和工资单 。

7、通过执行所有卫生规范和适当的食品处理程序、适当储存程序，保持清洁和安全的环境 。

任职要求：

1、至少3-5年烹饪经验（酒店或高端餐厅）有主管和/或副厨师经验优先；雅思达4分及以上；两年烹饪文凭/学位优先需要红色印章 。

2、精通所有烹饪方法（水煮、油炸、煎、烧烤、烧烤、烘焙） ；了解食品、标准配方和正确制备。

3、创意、创新，注重细节、自信、专业和积极，在团队环境中具有良好的以身作则的能力。

4、愿意吃苦耐劳，能够服从酒店的工作安排。

Duties & Responsibilities:

1.Assist Executive Chef with daily operations of the department, including supervision of food production and staff.

2.Menu planning, recipe updating, and creation of daily specials.

3.Monitor the quality of food received in the kitchen and ensures proper standards of food preparation, rotation and storage.

4.Monitor kitchen stock levels and order when required.

5.Execute and plate parties or functions.

6.Assist in establishing recipe specifications, plate presentations, and creating visual food displays for Banquet and Outlet functions.

7.Assist in the training and orientation of all cooks (Chef de Partie through kitchen attendant).

8.Develop daily production sheets and ensure work is delegated and accomplished.

9.Prepare food by following written recipes and verbal instructions from the chef

10.Prepare dishes by following the methods of preparation and observe quality of product by viewing color, taste, texture, portion size and appearance.

11.Conduct informal pre-shift meetings with staff.

12.Assist with scheduling and payroll for all culinary employees.

13.Assist Chef with career development of team

14.Adhere to all standards set forth by the chef and management team.

15.Maintain a clean and safe environment by implementing all sanitation codes and appropriate food handling procedures proper storage procedures.

16.Contribute to team effort by accomplishing related results as needed and displaying respect and courtesy to all employees and positive demeanor at all times.

Preferred Education & Qualifications:

Skills, Knowledge and Abilities Required:

1.Minimum of 3 -5 years culinary experience (Hotel or High end establishment); previous supervisory and/or Sous Chef experience.

2.Two-year culinary diploma/degree preferred. Red Seal required

3.Excellent knowledge of all cooking methods. (Poaching, frying, sautéing, grilling, broiling, roasting, baking)

4.Knowledge of food products, standard recipes and proper preparation.

5.Must be an effective leader, manager, trainer, coach, and administrator with excellent organizational abilities and excellent interpersonal and communication skills.

6.Creative, innovative with a strong attention to detail.

7.Assertive, professional and positive with a proven ability to lead by example in a team environment.

8.Must be open-minded, approachable with excellent listening skills and skilled and proactive in problem resolution.

9.Ability to foster a team spirit within the kitchens and build a positive working environment.

10.Great organizational skills

11.Ability to utilize social media and keep up to date with industry trends and innovation

12.Strong focus on supplier/partner relationships

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