上海招聘

1Adhere to the company rules and regulations at all times.
工作时间内遵守公司制定的规章和制度。
2Comply with company grooming and uniform standards unless the F&B General Manager gives specific exceptions.
遵守公司仪容及着装规定。具有餐饮部总经理特别许可的情况除外。
3Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
任何时候须向客人和同事展示令人愉悦的礼貌和积极的服务态度，并以此提升公司的良好形象。
4Protect the health, safety and well being of our guests and colleagues.
保护我们的客人和同事的健康和安全。
5Develop a positive, direct and open relationship with all colleagues.
与同事建立及发展主动，直接及开放的工作关系。
6Have detailed knowledge of department Standards and operating procedures.
掌握部门统一标准和运作流程的详细知识。
7Be self-reliant, working with minimal control and direction.
自信自立，工作中无须过多的控制和指导。
8Act on own initiative when appropriate within operating parameters.
工作中积极主动，操作适当。
9Adhere to any reasonable request or change to working time or area within the parameters set out by company standards.
遵守公司制定的任何与工作时间和区域相关的合理规定及调整。
10Unique Responsibilities
Ensure that all kitchen mise-en-place is prepared according to production plan.
确保所有相关的准备工作都依照生产要求完成。
11Carry out checks of all refrigerators and freezers at least twice daily, for proper functioning and cleanliness.
确保完成每天至少2次的冷藏区域机能和卫生的检查。
12Ensure highest standards of hygiene are always adhered to throughout Food preparation.
确保食品预备过程中须遵守最高卫生标准。
13Ensure constant rotation of all stocks in the kitchen.
确保厨房内存货的正常流动性。
14Ensure all equipment is being maintained and cleaned regularly.
确保所有厨房设备的日常清理和确维护工作。
15At all times it is the duty of the CDP to make sure the assigned section is fully stocked and ready for service.
厨房主管须明确自身工作范围，确保服务充分及时
16Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by Head Chef.
对于厨师长确定的所有配方，介绍及口味须具备充分的知识及准备。
17Checks the quality of raw materials in his assigned areas, as well as their staorage, handling and usage.
确保指定区域的生鲜食物的质量并保证良好的贮藏和处理环境。
18Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
确保厨房员工了解和遵守所有有关食品准备，卫生及仪容标准的培训。
19Keep the Sous Chef informed about all aspects of assigned sections, including equipment, working environment, staff problems and departmental relations.
明确自身工作范围，包括：厨房设备，工作环境，员工问题，部门关系并向副厨师长汇报。
20Assist in other food production areas as and when required.
按照要求协助其他食品制作区域的工作。

    上海崇腾餐饮管理有限公司是迪丰总部在华投资的一家意大利餐饮公司,公司资金雄厚，业务发展迅速，致力于意式餐饮业在中国的发展，并且不断开拓新的领域进行投资与经营。
    位于外滩的CASANOVA意大利餐厅又是公司在华经营管理的另一著名意大利餐饮品牌，名字来源于卡萨诺瓦式人物,浓情威尼斯，总部在意大利威尼斯，餐厅的理念是提供独到的传统的意大利食物，把意大利传统食物的烹饪秘方及意大利饮食文化带到中国。还包括主厨精心挑选的能涵盖意大利所有菜系的美食，还有陈列着意大利葡萄酒和烈酒的酒窖。CASANOVA不同于典型的意大利披萨店，她让您在体验意大利传统菜肴的同时也让您了解高档意大利餐厅的美食与酒的历史与文化。

工作地址: 上海市黄浦区外滩6号4楼CASANOVA意大利餐厅, 电话:63463523,联系人:Vincent