1 SOUS CHEF - Responsible for the Airline Catering, Company Restaurants, outside party service production and supports Staff services whenever required. -Maintains high staff morale and motivation. -Responsible for the following Sections: -Bakery,Pastry,Hot kitchen,Cold kitchen,Preparation &Food
minimum 8- 12 yrs experience in catering industry or hotel, F&B or hospitality industry. Diploma in catering. Knowledge in Continental food. (Asian and Middle Eastern/Arabic cuisine is bonus). Excellent oral and written communication skills Excellent leadership and problem solving skills
Eligible Profiles apprentice cook assistant cook banquet cook breakfast cook broiler cook cafeteria cook camp cook caterer cook construction camp cook cook diet kitchen cook dietary cook domestic cook ethnic food cook first cook fishing and merchant vessel cook grill cook hospital cook
Eligible Profiles cafeteria supervisor canteen supervisor catering supervisor food assembly supervisor food concession supervisor food service supervisor hospital food service supervisor kitchen manager railway dining car food service supervisor shift manager – fast food restaurant swing manager ...