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  • CDP / SOUS CHEF OF FIVE / FOUR STAR HOTEL OR REPUTED CONFECTIONARY CHAIN . WOULD HEAD THE ENTIRE BAKERY , CONFECTIONARY AND CHOCOLATIERE DIVISION OF THE CENTRAL KITCHEN SHOULD BE SKILLED IN MODERN DAY PRODUCTS AND PRESENTATION

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • Should be responsible for managing the kitchen team by controlling and supervising the day to day running of the kitchen operation. Should be responsible for the kitchen organization, leading the brigade of chefs on a daily basis and maintaining cost and quality control within the kitchen

  • and sanitation standards. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Safeguards all food preparation employees by implementing training to increase

  • equipment and to order them for the Hotel c. In co-ordination with the food and beverage manager, executive chef and outlet managers, to work out the capital budget requirements of the restaurant(s) and the kitchen(s) d. Responsible for the food and service made available for the staff in the cafeteria. e ...

  • An Indian chef has a huge range of duties and responsibilities within the kitchen. The most important of these is to ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified. As such, the executive chef is responsible for approving all

  • Executive chefs perform some or all of the following duties: Plan and direct food preparation and cooking activities of several restaurants in an establishment, restaurant chains, hospitals or other establishments with food services Consult with clients regarding weddings, banquets and specialty chef corporate chef executive chef executive sous-chef head chef master chef pastry chef saucier sous-chef ...

  • 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

  • and other supplies needed to ensure efficient operation. 8) Recruit and hire staff, including cooks and other kitchen workers. 9) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Eligibility Criteria:- Age should be under 50. Minimum 2 years of experience required Chef

  • They perform all the tasks in the kitchen other than cooking and serving They are the ones responsible for the hygiene of the kitchen and they have to clean so the kitchen remains clean before the surprise inspections They prep the kitchen before the chefs arrive to cook They have to remove Diploma

  • 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 1. Have 2-3 years experience in cooking South Indian food at a Hotels. 2. Be Proficient with commercial food production ...

  • * Atleast 7 years + experience * Focus on food cost and wastage - Responsible for all kitchen operations - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item is made exactly Should be done 3 years diploma in Hotel Management Should have good communication skills Should be able to work in pressure ...

  • Pastry Chef-Delhi-Part Time/Weekends Freshers/Hotel Mgmt Interns/Hotel Mgmt Trainees can also apply with there works Job Description Need Pastry Chef for (Part Time/Weekend Basis)-Delhi skilled, professional, 4star - 5 star standard chef, and expert pastry chef.is preferred Create Note-Pastry Chef must send there clear photos of there works. skilled, professional

  • CDP / SOUS CHEF OF FIVE / FOUR STAR HOTEL OR REPUTED CONFECTIONARY CHAIN . WOULD HEAD THE ENTIRE BAKERY , CONFECTIONARY AND CHOCOLATIERE DIVISION OF THE CENTRAL KITCHEN SHOULD BE SKILLED IN MODERN DAY PRODUCTS AND PRESENTATION

  • 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

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