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19 jobs found for Chef House

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  • Chef. Promote an environment of team work to facilitate the achievement of department objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with company standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery

  • Chef. Promote an environment of team work to facilitate the achievement of department objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with company standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery

  • Chef. Promote an environment of team work to facilitate the achievement of department objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with company standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery

  • Chef. Promote an environment of team work to facilitate the achievement of department objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with company standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery

  • Chef. Promote an environment of team work to facilitate the achievement of department objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with company standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery

  • Chef. Promote an environment of team work to facilitate the achievement of department and ACCOR objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards. Evaluate systems and procedures to facilitate continuous improvement

  • Top hospitality company requires permanent staff for banquet hotel / restaurant background -Kitchen / Culinary -- Indian cooks, Chinese cooks, Tandoor cooks, Pantry, South Indian cooks, Continental/Italian Cook.Front of the House - Waiter / Steward, Captain, Floor Manager, Cashier, Supervisor, F&B

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on items in short supply and book the same as needed from stores after getting the approved requisition e. To carry out any duties assigned by the chef f. To follow the house rules and policies

  • a. To look after the function of the executive chef in his absence b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen c. Responsible for all food production in the area assigned to him d. Responsible for overall food cost control

  • development/scripting languages like Javascript, PHP, Python, Ruby, Cucumber, HTML5, XML; and open source technologies such as Linux, MySQL, Apache Webserver are housed within this practice. Develop deep capabilities and technical expertise in Agile development methods and digital and cloud technologies. Build broad

  • functioning of the Banquet. t. To co-ordinate with various departments for all Banquet functions in the house. u. To discipline the staff, regular training and briefing. v. To work with other departments as a team to enable a successful operation. w. Dealing with Guest Complaints and maintain customer

  • nos.), Cashiers (2 nos.), Restaurant Manager (2 nos.), Banquet Operations Manager (1 no.)For Kitchen dept: Junior Sous Chef (2 nos.), CDP (5 nos.), DCDP (5 nos.), Commis - I (8 nos.), Commis - II (10 nos.), Commis - III ((10 nos.)Interested candidates send CVs to hr.mumbai@grand-cuisines.com/ call on +91

  • Ability to specify component features particularly for implementation by a software team or 3rd party house Software Development Hands on development-team experience in either .net or JVM stack Expert in the theory and practice of TDD, BDD and IoC and the frameworks that implement them Experienced in all

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