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  • Require a Jr.Sous ChefParticipate in actual food preparation, producefood consistently of high quality, taste and presentation and expedite duringpeak meal periods as needed.Complete daily food orders based on scheduledbanquet events and projected levels of business.Menu planningTEAM leaderNew

  • is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards of quality, cost, presentation and flavour of foods - Develop new ideas for promotions, food festivals and other special events - Inventory, Cost Control & Profitability ...

  • is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards of quality, cost, presentation and flavour of foods - Develop new ideas for promotions, food festivals and other special events - Inventory, Cost Control & Profitability ...

  • is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards of quality, cost, presentation and flavour of foods - Develop new ideas for promotions, food festivals and other special events - Inventory, Cost Control & Profitability ...

  • recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive

  • recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive

  • recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive

  • recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive

  • recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive

  • as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards of quality, cost, presentation and flavour of foods - Develop new ideas for promotions, food festivals and other special events - Inventory & Cost Control & Profitability - Responsible Should be done 3 years diploma in Hotel Management Should have good communication skills Should be able to work in ...

  • and correct use of equipment and utensils. 16. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. 17. Checks periodically expiry dates and proper storage of food items in the section. 18. Consults daily with Sous Chef and Executive chef

  • This position is a key technical contributor in Mobile and ISP Engineering. This contributor will work on a number of projects drawing on their broad experience with diverse technologies and software development best practices. This role is expected to quickly master new technologies, designing and implementing features for Security consumer mobile products. In addition, the Lead Engineer will mentor ...

  • This position is a key technical contributor in Mobile and ISP Engineering. This contributor will work on a number of projects drawing on their broad experience with diverse technologies and software development best practices. This role is expected to quickly master new technologies, designing and implementing features for Security consumer mobile products. In addition, the Lead Engineer will mentor ...

  • with chefs; estimates food costs and profits; adjusts menus. e. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. f. Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. g. Maximizes bar

  • catering for a wide variety of corporate, individual and group event throughout Mumbai. Our team has been bringing the fine dining experience of restaurants to our guests with dedication to excellence in food quality, preparation and presentation. In terms of holding properties; Grand Cuisines

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