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19 jobs found for Commis Assistant

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  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • Responsible for all soup, sauces and food preparation as per menu and orders of chef a. To assist chef de partie in preparing food according to the requirements or recipes or standards, and the specifications for his department b. To prepare the mis-en-place as required by the daily menu c ...

  • as laid down by the management k. To ensure that employees in the department conform to house rules and policies of the Hotel l. To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality

  • Majorly involved in day to day operations of the outlet focussing on Food preparations.He will be the kitchen in charge of particular outlet. Should be able to plan the MEP required in the outlet.Should be able to manage stock and inventory. Maintain high level of Hygiene & Sanitation. Pune, Pune

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. The Commis 1,2,3, is responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.2. Maintain clear communications with the Chef de Partie, including all relative internal communications.3. To produce products as instructed

  • 1. The Commis 1,2,3, is responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.2. Maintain clear communications with the Chef de Partie, including all relative internal communications.3. To produce products as instructed

  • DUTIES ▪ To assist and monitor food stocks and stock movement. ▪ To understand daily departmental costs and how they influence profit and loss results. ▪ To ensure minimum kitchen wastage. ▪ To learn and record skills and recipes from other members of the department. ▪ To follow the cleaning having relevent work experience in Hotel industry

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

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