- 月薪45000~47000元 台北市萬華區 1年工作經驗 4天前更新展開
1.設計菜單，以中式料理為主 2.依據餐單準備相關的食材 3.將食材清洗並做簡單的處理備用 4.清理以及保養設備 5.勞健保、勞退提撥、三節獎金、意外險 6.底薪45000~47000+分紅獎金 月入可達10萬以上
- 月薪40000元 台中市西屯區 1年工作經驗 1天前更新展開
1.公司產碞行銷推廣 2.社群經營 3.圖文製作及修改 4..主管交辦事項處理 ★工作獎金另計★
全勤獎金年終獎金績效獎金伙食津貼員工聚餐 - 月薪45000~47000元 台北市中山區 1年工作經驗 4天前更新展開
1.設計菜單，以中式料理為主 2.依據餐單準備相關的食材 3.將食材清洗並做簡單的處理備用 4.清理以及保養設備 5.勞健保、勞退提撥、三節獎金、意外險 6.底薪45000~47000+分紅獎金 月入可達10萬以上
- 月薪42000~42000元 新北市蘆洲區 工作經歷不拘 3天前更新展開
1.執行社區門禁管理與住戶來訪接待作業 2.巡邏社區環境以維護安全與秩序 3.操作與監控社區中控室安全設備系統 4.管理社區停車場進出，確保停車秩序 5.識別與保管社區共用鑰匙，並記錄使用 6.協助社區住戶違規事件之處理與勸導 7.負責處理社區郵件、物品接收與交付
員工生日禮金意外險員工團保員工及眷屬住院慰問金勞保 - 面議（經常性薪資達4萬元或以上） 桃園市觀音區 無工作經驗 3天前更新展開
1.對供應鏈管理有興趣,願意接受公司培訓 2.應屆畢業無經驗可 3.須經過甄選考試合格後錄用 4.物流運輸相關科系畢業
產假產檢假全勤獎金員工生日禮金年終獎金 - 月薪43000~60000元 新北市新莊區 2年工作經驗 3天前更新展開
仁大資訊為一專業的系統整合維運公司，提供客戶端全方位的軟硬體系統 整合、維運、開發等服務。歡迎對IT產業具熱忱的夥伴加入仁大的團隊! ◆ 你將在團隊參與 ◆ 1. 開發潛在客戶、擴展市場。 2. 客戶關係維繫、拓展業務。 3. 資訊人力服務或設備維護合約簽定、資訊設備產品銷售、訂單處理。 4. 售後服務，客戶端問題處理。 5. 其他主管交辦事項。 ◆ 我們期待優秀的〝業務專員〞具備這樣的能力 ◆ 1. 具反應靈敏、能獨立作業、抗壓性佳。 *** 歡迎對資訊產業有興趣，積極、熱情、具企圖心的您，加入我們的團隊 ***
產假產檢假分紅入股年終獎金三節獎金 - 面議（經常性薪資達4萬元或以上） 台北市士林區 1年工作經驗 4天前更新展開
1. 使用AutoCAD、SketchUp等專業繪圖軟體進行圖紙繪製與修改 (非設計) 。 2. 標註材料規格、位置、尺寸，確保施工準確性。 3. 確保圖紙符合法規與標準，並通過相關審核流程。 4. 定期檢查與更新圖紙內容，反映現場實際變更情況。 5. 與設計師合作，確保技術規範與設計準確實施。 6. 協助施工現場監督與指導，確保施工符合理想規劃。 7. 執行主管交辦事項 。
就業保險年終獎金員工停車位或停車補助員工聚餐勞保 - 面議（經常性薪資達4萬元或以上） 東南亞越南 5年工作經驗 今天剛更新展開
1. 關務申報。 2. 製作及審核出口報關資料與文件。 3. 處理出貨及相關協調事務。 4. 向有關單位申請核發轉入/出許可證。 5. 辦理通關、核對通關手續文件。 6. 俱越南順安海關作業流程經驗佳，會越語優先考慮。
年節獎金年終獎金勞保健保週休二日 - 面議（經常性薪資達4萬元或以上） 台北市松山區 3年工作經驗 1天前更新展開
甜點領班負責在工作站指導並準備各類甜點項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2. 擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 3. 能夠靈活地在各餐飲部門內輪替值班。 4. 能夠獨立執行所被分配到的工作區域職務。 5. 維持廚房的一貫標準並遵循該廚房所規範的準則。 6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 7. 遵循酒店的標準作業流程。 8. 充分熟悉酒店所提供的各項服務與設施。 9. 執行所屬廚房的開始及結束營業的作業流程。 10. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 11. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 12. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 The Chef de Partie directs the preparation of a variety of pastry items at a workstation, which includes preparing, baking, and plating dishes. The Individual guides a section of the kitchen’s operations, suggests areas for continuous improvement within a workstation, adheres to customer service standards, and supports initiatives to maintain food hygiene, health, and safety standards. 1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set. 3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 4. To independently be able to run the section you are assigned to. 5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 6. Report in the logbook all productions and problems daily including spoilage and breakage. 7. Follow the hotel‘s SOPs. 8. To be fully conversant with all services and facilities offered by the hotel. 9. To perform opening and closing procedures established for the Place of Work as assigned. 10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs. 11. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage 12. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.
就業保險產假產檢假安胎假家庭照顧假 - 面議（經常性薪資達4萬元或以上） 台北市松山區 4年工作經驗 今天剛更新展開
Skills and Knowledge 1. Excellent selling skills and understanding of sales processes 2. Strong analytical skills to develop and review reports (including Revenue Management) and determine other opportunities and ways to increase business levels. 4. Ability to prioritize and organize multiple work assignments and delegate responsibility effectively. 5. Ability to communicate the Capella ethos to the Sales Team, to other employees at a property level and to guests 6. Strong problem-solving and organizational skills. 7. Strong presentation and platform skills. 8. Excellent negotiation skills 9. Strong customer and employee relations skills 10. Builds the department top line revenue by adhering to sales strategy guidelines set forth by the Director of Sales & Marketing. Identifies revenue opportunities for the hotel based on the event profile. 11. Excels at proactive selling. Targets key accounts, markets, or segments with heavy emphasis on proactive solicitation and account saturation. Proactively identifies, qualifies, and solicits new business to achieve personal and hotel revenue goals. Focuses on accounts with larger potential sales revenue. 12. Requires advanced knowledge of the principles and practices within the sales/marketing/hospitality profession. 13. Ensures a high level of customer satisfaction and builds long terms mutually beneficial customer relationships to support future revenue growth. 14. Must work well in stressful high pressure situations; maintain composure and objectivity under pressure. 15. Must be able to work with and understand financial information and data and basic arithmetic functions.
需穿著員工制服員工在職教育訓練良好升遷制度年終獎金三節獎金 - 面議（經常性薪資達4萬元或以上） 台北市松山區 3年工作經驗 1天前更新展開
安全主任將協助安全經理領導團隊保護其指定的場域、資產和人員。處理醫療事故、撰寫事件報告、與各部門聯繫並提供所要之的相關資訊。 1.管理酒店的安全監控室營運，並安排酒店內外各區域的定期巡邏。 2.確保酒店內外部人員皆遵守地方法律和酒店所制定的政策及程序，以維持安保的最高標準。 3.每日檢查各項監視器系統、電子安全設備和火災警報系統。 4.根據酒店政策與程序對各項事件、犯罪或可疑人物進行調查。 5.監督並指導團隊成員執行所有安全和保全程序。確保同事嚴格遵守規定並針對違反之部分提出罰則。 6.規劃並定期進行消防安全演習以及火災危機與風險管理評估。 7.主持部門會議並安排每週的部門行事曆。 8.處理、回應及匯報任何事件，並保存各事件報告的彙整。 9.處理任何醫療事件，並在必要時向相關單位通報。 10.以友善和熱情的態度協助顧客、訪客、同事、供應商及合作夥伴。 11.確保工作區域保持整潔有序。 12.向相關部門回報任何問題或損壞，以確保館內的各項設施及服務沒有任何缺陷。 13.充分了解富比士服務標準對於提供卓越審計和服務績效的重要性。 14.與各部門維持緊密的工作關係，以確保營運上的有效溝通，成為部門間合作的榜樣。 15.嚴格遵守酒店所制定的部門營運標準、政策及程序。 The Security Supervisor aids the Manager, Security to lead the security team in protecting assigned premises, assets, and personnel. The individual is expected to handle medical incidents, compile incident reports, liaise with and provide relevant information requested by other departments. 1.Oversees the hotel’s security control and carry out regular patrols of all areas surrounding and within the hotel compound. 2.Uphold the highest standard of safety and security by ensuring that all internal and external personnel adhere to the policies and procedures set by the local law and the hotel. 3.Monitors and perform assessment checks of CCTV surveillance, all electronic security devices and fire alarm systems daily. 4.Conduct investigation of all incidents, crime or suspicious characters according to the policies and procedures set by the hotel. 5.Manage and coach all team members on all the safety and security procedures. Ensures strict compliance and advise on the consequences should they fail to comply. 6.Plan and execute fire safety, emergency exercises, fire hazard and evacuation plans on a timely basis. 7.Conduct team briefings and manage weekly schedules for security teams. 8.Manage, respond to and report incidents whilst keeping a compilation of all incident reports. 9.Handle all medical incidents and report to relevant authorities where necessary. 10.Assist guests, visitors, colleagues, suppliers and all public associates while maintaining a friendly and welcoming attitude. 11.Ensures that working areas are kept neat, organized and clean at all times. 12.Report any defects or work orders to the relevant department to ensure defect-free and safe operation of facilities and services for all guests and colleagues. 13.Recognizes the importance of Forbes standards as to deliver excellent service performance. 14.Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support. 15.Complies strictly to all departmental operating standards, policies and procedures set by the hotel.
就業保險產假產檢假安胎假家庭照顧假 - 面議（經常性薪資達4萬元或以上） 台北市松山區 2年工作經驗 1天前更新展開
甜點副領班負責在工作站準備各類甜點項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2. 擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 3. 能夠靈活地在各餐飲部門內輪替值班。 4. 能夠獨立執行所被分配到的工作區域職務。 5. 維持廚房的一貫標準並遵循該廚房所規範的準則。 6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 7. 遵循酒店的標準作業流程。 8. 充分熟悉酒店所提供的各項服務與設施。 9. 執行所屬廚房的開始及結束營業的作業流程。 10. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 11. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 12. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 The Demi Chef de Partie directs the preparation of a variety of pastry items at a workstation, which includes preparing, baking, and plating dishes. The Individual guides a section of the kitchen’s operations, suggests areas for continuous improvement within a workstation, adheres to customer service standards, and supports initiatives to maintain food hygiene, health, and safety standards. 1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set. 3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 4. To independently be able to run the section you are assigned to. 5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 6. Report in the logbook all productions and problems daily including spoilage and breakage. 7. Follow the hotel‘s SOPs. 8. To be fully conversant with all services and facilities offered by the hotel. 9. To perform opening and closing procedures established for the Place of Work as assigned. 10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs. 11. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage 12. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.
就業保險產假產檢假安胎假家庭照顧假 - 面議（經常性薪資達4萬元或以上） 台北市松山區 3年工作經驗 1天前更新展開
麵包領班負責在工作站指導並準備各類麵包項目，包括準備、烘焙和擺盤菜餚。此職位將指導廚房某一區域的日常運營，提出持續改進的建議，遵守顧客服務標準，並支持維護食物衛生、健康和安全標準的工作。 1. 遵循嘉佩樂酒店的規範，生產穩定且高品質產品，並提供專業、有禮、高效且靈活的服務。 2. 擁有完整的工作知識和技能，能夠監督、糾正並展示各項職責以確保其符合標準。 3. 能夠靈活地在各餐飲部門內輪替值班。 4. 能夠獨立執行所被分配到的工作區域職務。 5. 維持廚房的一貫標準並遵循該廚房所規範的準則。 6. 於日誌中回報每日產能以及任何問題，包括損壞和破損。 7. 遵循酒店的標準作業流程。 8. 充分熟悉酒店所提供的各項服務與設施。 9. 執行所屬廚房的開始及結束營業的作業流程。 10. 確保工作場所及週邊區域維持整潔有序，並遵守食品安全的標準作業流程。 11. 在甜點廚房區域引導員工控制份量和減少浪費，以達到最小損耗。 12. 以有禮且有效率的方式處理顧客需求，並向主管報告任何顧客投訴或問題。 The Chef de Partie directs the preparation of a variety of bakery items at a workstation, which includes preparing, baking and plating dishes. The Individual guides a section of the kitchen’s operations, suggest areas for continuous improvement within a workstation, adheres to customer service standards and supports initiatives to maintain food hygiene, health, and safety standards. 1. To produce a consistent, high-quality product and provide a courteous, professional, efficient, and flexible service at all times, following the Capella Standards of Performance. 2. To have a full working knowledge and capability to supervise, correct, and demonstrate all duties and tasks in the assigned Place of Work to the standard set. 3. To be entirely flexible and adapt to rotate within the Food & Beverage Department of the hotel as assigned. 4. To independently be able to run the section you are assigned to. 5. To maintain the general standards of the kitchen as well as the implementation of the kitchen manual rules and regulations for your section. 6. Report in the logbook all productions and problems daily including spoilage and breakage. 7. Follow the hotel‘s SOPs. 8. To be fully conversant with all services and facilities offered by the hotel. 9. To perform opening and closing procedures established for the Place of Work as assigned. 10. To ensure that the Place of Work and surrounding area are kept clean and organized at all times and follow food safety SOPs. 11. Guide staff in portion and waste control in the pastry kitchen section to minimize loss and wastage 12. To handle guest inquiries courteously and efficiently and report guest complaints or problems to supervisors.
就業保險產假產檢假安胎假家庭照顧假 -
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