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17 jobs found for Sous Chef

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  • -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 is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards ...

  • -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 is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards ...

  • -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 is made exactly as per the recipe and the quality and quantity is consistent every time - Consistently maintain standards ...

  • should be well versed with the duties and responsibility of sous chef. Candidates should have 4-5 years of experience and must be professional and presentable. Candidates will be placed anywhere in kingdom as per companys requirement ...

  • should be well versed with the duties and responsibility of sous chef. Candidates should have 4-5 years of experience and must be professional and presentable. Candidates will be placed anywhere in kingdom as per companys requirement ...

  • Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labour budget for the department. Maintain highest professional food quality and sanitation standards. Approves the requisition of products and other necessary food supplies. Ensures that high ...

  • Sous Chefs/ Junior Sous Chefs with experience in Continental, Italian, Mexican, European and other world cuisines. Ensure food philosophy is maintained with a standardized Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen

  • Sous Chefs/ Junior Sous Chefs with experience in Continental, Italian, Mexican, European and other world cuisines. Ensure food philosophy is maintained with a standardized Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen

  • Sous Chefs/ Junior Sous Chefs with experience in Continental, Italian, Mexican, European and other world cuisines. Ensure food philosophy is maintained with a standardized Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen

  • 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

  • functions Plan menus and ensure food meets quality standards Estimate food requirements and may estimate food and labour costs Supervise activities of sous-chefs, specialist chefs, chefs and cooks Arrange for equipment purchases and repairs Recruit and hire staff May prepare and cook food on a regular chef corporate chef executive chef executive sous-chef head chef master chef pastry chef saucier ...

  • 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. Subordinated The job holder is subordinated to the Executive Chef, Executive Sous Chef, Sous Chef, Junior Sous Chef, 1st Cook , Chef de Partie, Demi Chef de Partie and to GPA No.1. 2. Aims job holder will be trained in undertaking all operations in the galley department

  • 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. 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

  • 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

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