Tổng hợp việc làm cho sinh viên Đại học Bà Rịa - Vũng Tàu theo ngành nghề. Nơi sinh viên tìm việc phù hợp và định hướng nghề nghiệp.
Khách sạn Hương Sơn Đà Nẵng tuyển dụng Nhân viên Bếp
Thời gian làm việc : Từ 5:30 sáng đến 11h trưa. ( có thể thời gian linh động tùy vào số lượng khách)
Địa chỉ làm việc: 147A Cách mạng tháng 8, Cẩm Lệ, Đà Nẵng
Mức lương: Thỏa thuận
Yêu cầu công việc
– Biết nấu ăn ngon, hoặc có kinh nghiệm bán hoặc phụ quán ăn, nhà hàng.
– Yêu cầu gọn gàng , sạch sẽ, ngăn nắp, siêng năng,nhanh nhẹn,
– Độ tuổi: 25- 40 tuổi.
– Công việc trao đổi cụ thể hơn khi phỏng vấn, Ai có đam mê nấu ăn thì ứng tuyển để trao đổi thêm.
Thông tin nộp hồ sơ:
- trực tiếp qua mail: [email protected]
- Liên hệ lễ tân : 0962.22.58.58
1. To ensure that all purchase requests, other than inventory items, are approved by the DOG/MD and Financial Controller
2. To check that, wherever possible, three quotations have been obtained for each item
3. To ensure that Purchasing obtain up-to-date and accurate quotations
4. To ensure that accurate par levels are established and ordering is done in accordance with the set par
5. To ensure that alterations are not made to the purchase orders unless approved
6. To ensure that all goods are channeled to the Receiving Department
7. To spot check that all scales are working properly and that all goods are not left unattended
8. To ensure that all invoices are stamped and signed by the Material Associate. All direct purchased items should also be signed by the outlet manager
9. Spot check to ensure that goods are received as per specifications
10. To ensure that the receiving clerk does not receive goods without purchase order or purchase list
11. That the deliveries of goods by suppliers are consistent with the receiving schedule
12. To establish a procedure and to ensure that correct inventory items and quantity are accurately received in Check SCM
13. That merchandise variance reports are checked daily for discrepancies, i.e., price and quantity
14. To ensure that the correct receiving procedure and cut-off time are followed during month-end stocktaking
15. To test in a regular basis that set times for stock issuance are adhered to
16. That goods are issued in Check SCM, with the correct unit and to correct cost center
17. To check that issues against request are not in excess
18. To ensure that all stocks movement are on a true FIFO basis in the commissary stores
19. That all conversion recipes in Check SCM and Micros are checked regularly for their accuracy
20. That all converted recipes in Check SCM are interfaced with Micros in the respective F & B outlets
21. That all standard pricing tables are maintained and as current as possible
22. That all units of measure tables are maintained and correct
23. That key procedures are followed, and that the commissary stores are secured and controlled
24. That wastage is minimized, and is being witnessed by the Materials Manager and Outlet Manager
25. That all liquor bottles are stickered and stamped with the correct control labels