How to write the recruitment information of chefs?

Job description: 1, familiar with the cooking technology of staff meals in high-star hotels.

2, master the cooking time and gas method.

3. Seriously study the business and constantly improve the technical level of pastry production.

4. Develop new menus according to the different needs of guests and employees.

5. Obey the work arrangement of the employee's kitchen supervisor.

Qualifications: 1, aged 25-40, in good health, with health examination certificate.

2, obey the distribution, serious and responsible for the work.

3. I love my job, I am a team player, pragmatic and willing to work actively.

Appraisal content: performance appraisal: 1. Whether the task is completed according to the planned goal, so that its quality can meet the required standards.

2. Whether the process or result of task completion is correct and whether they all meet the standard requirements.

Capability evaluation: 1. Whether you have mastered the business knowledge and related knowledge required by the business.

2, whether to master the skills of this position.

3. Whether you can calmly cope with changes when performing tasks.

Attitude evaluation: 1, able to work hard and show a responsible attitude from beginning to end.

2, within the scope of authority, can carry out self-management, can handle business independently, independently and confidently.