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54 jobs found for Commis Chef Hotels

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  • 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

  • 1. Check the freshness of food and ingredients 2. Be able to cook various South Indian Dishes 3. Be familiar in working with Kitchen equipment, such as blenders, gas, steam equipment etc. 4. Inspect supplies, equipment, and work areas for cleanliness and functionality 6. Keep the Kitchen clean at all times. 7. Monitor sanitation practices and follow kitchen safety standards 8. Be reliable and trustworthy 1. Have ...

  • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his

  • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his

  • Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks Work according to the menu specifications by the Chef de Partie Keep work area at all times in hygienic conditions according to the rules set by the hotel Control food stock and food cost in his

  • Assumes responsibilities of the Chef de Partie in their absence Performs other related duties as required

  • Assumes responsibilities of the Chef de Partie in their absence Performs other related duties as required

  • Assumes responsibilities of the Chef de Partie in their absence Performs other related duties as required

  • Assumes responsibilities of the Chef de Partie in their absence Performs other related duties as required

  • gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs instructions & To be fully aware of all hygiene control and chemicals used in the work place. 5. Responsible for consistently implementing the Policies and Procedures in operating 6. To be punctual

  • gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs instructions & To be fully aware of all hygiene control and chemicals used in the work place. 5. Responsible for consistently implementing the Policies and Procedures in operating 6. To be punctual

  • gross profit. 4. To maintain a high standard of specified work in accordance with the Executive Head Chefs instructions & To be fully aware of all hygiene control and chemicals used in the work place. 5. Responsible for consistently implementing the Policies and Procedures in operating 6. To be punctual

  • or in case of failure on captains order 4.Makes sure that all food leaving the Kitchen are of the highest quality and according to IHC standards 5.Prepares food requisition on daily basis according to stock and submits them on time to the Chefs office 6.Sees that kitchen utensils are used properly

  • or in case of failure on captains order 4.Makes sure that all food leaving the Kitchen are of the highest quality and according to IHC standards 5.Prepares food requisition on daily basis according to stock and submits them on time to the Chefs office 6.Sees that kitchen utensils are used properly

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