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  • 1. HR generalist exp. in Hotels & resorts with 2-4 yrs exp. 2. Candidate in much required in dealing with hotel staff and laision work. 3. Preferably a Male candidate with ample exposure of Hotel & resorts work and operational environment and challenges. 4. Candidate should have exposure

  • 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

  • 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

  • a. Knowledge of IDS software minimum 2 yrs of experience to 3 yrs. b. Night auditing. c. To have detailed information about the Hotel, city as well as the competition d. To have detailed information regarding arrivals and room requirements e. To have up to date information on daily room

  • a. Knowledge of IDS software minimum 2 yrs of experience to 3 yrs. b. Night auditing. c. To have detailed information about the Hotel, city as well as the competition d. To have detailed information regarding arrivals and room requirements e. To have up to date information on daily room

  • a. Knowledge of IDS software minimum 2 yrs of experience to 3 yrs. b. Night auditing. c. To have detailed information about the Hotel, city as well as the competition d. To have detailed information regarding arrivals and room requirements e. To have up to date information on daily room

  • a. Knowledge of IDS software minimum 2 yrs of experience to 3 yrs. b. Night auditing. c. To have detailed information about the Hotel, city as well as the competition d. To have detailed information regarding arrivals and room requirements e. To have up to date information on daily room

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

  • 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. To maintain his work station and area in clean and orderly condition at all times d. To advise his supervisor on ...

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