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33 jobs found for Chef Duties

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  • Cook Job Purpose: Prepares food for clients. Helps devise new methods of cooking and new menu items. Streamlines work from back of house to front of house. Cook Job Duties: Cleans food preparation areas as determined by law and company policy Prepares foods to the specifications of the client Cook Skills and Qualifications: Basic Computational Skills, Organisational Skills, Verbal Communication, Culinary ...

  • and sanitation standards. ESSENTIAL DUTIES AND RESPONSIBILITIES • Plans menus for all food outlets in the club. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct an d within budgeted labor cost goals. • Free air ticket is provided by the Employer, if you agree with this terms then you proceed to send us your ...

  • Welcome guests during check-in and giving a found farewell to guest while checkout. • Handling guest complaints and concerns in an efficient and timely manner. • Overseeing VIP guests, arrivals and departures. • Coordinating and multi-tasking job duties in a busy environment ...

  • Welcome guests during check-in and giving a found farewell to guest while checkout. • Handling guest complaints and concerns in an efficient and timely manner. • Overseeing VIP guests, arrivals and departures. • Coordinating and multi-tasking job duties in a busy environment ...

  • Welcome guests during check-in and giving a found farewell to guest while checkout. • Handling guest complaints and concerns in an efficient and timely manner. • Overseeing VIP guests, arrivals and departures. • Coordinating and multi-tasking job duties in a busy environment ...

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Parties. 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

  • 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

  • to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain

  • to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain

  • or in case of failure on captains order 4.Makes sure that all food leaving the Kitchen are of the highest quality and according to IHC standards 5.Prepares food requisition on daily basis according to stock and submits them on time to the Chefs office 6.Sees that kitchen utensils are used properly

  • or in case of failure on captains order 4.Makes sure that all food leaving the Kitchen are of the highest quality and according to IHC standards 5.Prepares food requisition on daily basis according to stock and submits them on time to the Chefs office 6.Sees that kitchen utensils are used properly

  • Prepares and services all food items according to the standards Ensures consistency in taste and presentation of all food items. Maintains daily mis-en-place and prepares certain food items for the following days duties Has the ability and flexibility to work in all areas of the kitchen Has

  • Prepares and services all food items according to the standards Ensures consistency in taste and presentation of all food items. Maintains daily mis-en-place and prepares certain food items for the following days duties Has the ability and flexibility to work in all areas of the kitchen Has

  • Prepares and services all food items according to the standards Ensures consistency in taste and presentation of all food items. Maintains daily mis-en-place and prepares certain food items for the following days duties Has the ability and flexibility to work in all areas of the kitchen Has

  • Prepares and services all food items according to the standards Ensures consistency in taste and presentation of all food items. Maintains daily mis-en-place and prepares certain food items for the following days duties Has the ability and flexibility to work in all areas of the kitchen Has

  • Prepares and services all food items according to the standards Ensures consistency in taste and presentation of all food items. Maintains daily mis-en-place and prepares certain food items for the following days duties Has the ability and flexibility to work in all areas of the kitchen Has

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