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76 jobs found for Staff Cook

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  • operations Maintain inventory and records of food, supplies and equipment May set up and oversee buffets May clean kitchen and work area May plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies May hire and train kitchen staff. Cooks may specialize

  • property besides salary.Candidate will be given a Skills India Certificate of being a trained Hotel staffLocation:Any part of Delhi/NCR New Delhi, DL Gurgaon, Gurgaon Noida, Gautam Buddh Nagar

  • Retreat Hotels & Resorts, a growing hotels chain in Sikkim, required experienced staff for own Hotels in Darjeeling, Kalimpong, Gangtok, Pelling, Lachung & Lachen. Below are the vacancy for our new 3 Star Hotel in Gangtok & other places also. 1. Front Office Executive 2. Property Manager 3. F & B

  • 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 ...

  • Ensure proper grooming and hygiene for self and for all staff under him, Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions, In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

  • equipment, and work areas to ensure conformance to established standards. 5) Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. 6) Monitor sanitation practices to ensure that employees follow standards and regulations. 7) Order or requisition food and other

  • new members of the kitchen staff regarding the work culture of the kitchen They have to clean all the equipment that is used in the kitchen They should not divulge any information about the kitchen to any outsiders Diploma

  • and other kitchen workers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Collaborate with other personnel to plan and develop recipes and menus, taking into account

  • Sous Chef must be familiar with all of the daily operations of kitchen & must be able to perform any task in kitchen. A Sous Chef often acts as intermediary between the kitchen and wait staff, so strong leadership and communication skills are must. Sous chefs must be familiar with food safety rules & restaurant health standards. Additionally, they must understand all aspects of executive chef's job ...

  • Sous Chef must be familiar with all of the daily operations of kitchen & must be able to perform any task in kitchen. A Sous Chef often acts as intermediary between the kitchen and wait staff, so strong leadership and communication skills are must. Sous chefs must be familiar with food safety rules & restaurant health standards. Additionally, they must understand all aspects of executive chef's job ...

  • Sous Chef must be familiar with all of the daily operations of kitchen & must be able to perform any task in kitchen. A Sous Chef often acts as intermediary between the kitchen and wait staff, so strong leadership and communication skills are must. Sous chefs must be familiar with food safety rules & restaurant health standards. Additionally, they must understand all aspects of executive chef's job ...

  • Sous Chef must be familiar with all of the daily operations of kitchen & must be able to perform any task in kitchen. A Sous Chef often acts as intermediary between the kitchen and wait staff, so strong leadership and communication skills are must. Sous chefs must be familiar with food safety rules & restaurant health standards. Additionally, they must understand all aspects of executive chef's job ...

  • To introduce checks and control measures to eliminate loss, wastage and pilferage. To undertake Human resources development by arranging regular training programmes to staff as and when required. To counseling staff and interacting with them in their day -to-day activities whenever required. To ensuring Problem Solving & Decision Making Verbal Ability/Communication Skill (Written & Oral ...

  • To introduce checks and control measures to eliminate loss, wastage and pilferage. To undertake Human resources development by arranging regular training programmes to staff as and when required. To counseling staff and interacting with them in their day -to-day activities whenever required. To ensuring Problem Solving & Decision Making Verbal Ability/Communication Skill (Written & Oral ...

  • To introduce checks and control measures to eliminate loss, wastage and pilferage. To undertake Human resources development by arranging regular training programmes to staff as and when required. To counseling staff and interacting with them in their day -to-day activities whenever required. To ensuring Problem Solving & Decision Making Verbal Ability/Communication Skill (Written & Oral ...

  • To introduce checks and control measures to eliminate loss, wastage and pilferage. To undertake Human resources development by arranging regular training programmes to staff as and when required. To counseling staff and interacting with them in their day -to-day activities whenever required. To ensuring Problem Solving & Decision Making Verbal Ability/Communication Skill (Written & Oral ...

  • Preparing Indian, Continental and Chinese cuisines. - Cooking at various events and exhibitions. - Create, review and finalize 100 or more recipes . - Demonstrating oil free and water less recipes to the customers. * To plan and direct food preparation and culinary activities. * To modify menus Education- UG : BHM - Hotel Management, Diploma - Hotel Management Or - IHM or Culinary art diploma/graduate. - 1-2 years of ...

  • staff of 86'ed items and number of available menu specials\. Prepare special meals or substitute items\. Assist cooks and kitchen staff with various tasks\. Provide cooks with needed items\. Monitor stock of kitchen supplies and food\. Maintain kitchen logs for food safety program and food products ...

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