Ofertas de Trabajo de A&B en Shanghai

1.To assist Executive Chef in the running of the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals. 在厨房每天的工作中，协助行政总厨使厨务...

Scope of Position Access, analyse, distribute and file the daily flow of information to and from the Chef’s Office.Ensure all administrative duties are completed for the Chef’s office.Maintain and upd...

Scope of Position The Chef de Cuisine is responsible to manage and lead his designated culinary team in producing the finest culinary experiences, and control all aspects of the respective kitchen. M...

Shangri-La Qiantan, Shanghai COMPANY INTRODUCTION Located in Shanghai New Bund International Business District, Shangri-La Qian Tan, Shanghai is within walking distance of the New Bund Center...

Shangri-La Qiantan, Shanghai   COMPANY INTRODUCTION Located in Shanghai New Bund International Business District, Shangri-La Qian Tan, Shanghai is within walking distance of the New Bund Cente...

You will be responsible for the efficient running of the department in line with Hyatt International''s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations....

You will be responsible for the efficient running of the department in line with Hyatt International''s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations....

* You will be responsible for the efficient running of the department in line with Hyatt International''s Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectation...

You will be responsible to assist with the efficient running of the department in line with Hyatt International''s Corporate Strategies and brand standards, whilst meeting employee, guest and owner ex...

Scope of Position The Restaurant Captain is responsible for, but not limited to, the overall operations of the restaurant. To provide support to the team in ensuring that the highest standards of serv...