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16 jobs found for Commiin Indian Kitchen

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  • 1. Conti - COMMI I level - 4 to 5 years experience 2.Indian - COMM I or DCDP level - 5 to 6 years 3. Bakery - COMMI II level- 3 to 4 years 4. Tandoor - COMMI II level- 3 to 4 years ...

  • 1. Conti - COMMI I level - 4 to 5 years experience 2.Indian - COMM I or DCDP level - 5 to 6 years 3. Bakery - COMMI II level- 3 to 4 years 4. Tandoor - COMMI II level- 3 to 4 years ...

  • A good Chef who making all types of food for Hotel.Who is take care of all kitchen budget with best food to supply for Guest. A good Chef who making all types of food for Hotel ...

  • costs, portion control for all time served and assisted in establishing menu selling prices Quality check high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times Independently manages the work of chefs, cooks and other kitchen employees to ensure food

  • costs, portion control for all time served and assisted in establishing menu selling prices Quality check high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times Independently manages the work of chefs, cooks and other kitchen employees to ensure food

  • Dear Candidate, Greetings from DABS India! We are looking for “Head Chef” for “Allahabad” Location. Industry : Hotel Salary : Best in Industry Location : Allahabad Gender : Male only Experience : 5-7 Years Job Responsibilities • Making sure that kitchen is stocked with items, utensils ...

  • To be punctual for work and report directly to the manager on duty on arrival in the kitchen 8. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 9. Make sure quality and quantity meets our standard. Improve food preparation and presentation ...

  • To be punctual for work and report directly to the manager on duty on arrival in the kitchen 8. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 9. Make sure quality and quantity meets our standard. Improve food preparation and presentation ...

  • Continental/Indian Chef

    Paradiso Hotels & Resorts

    Dharamsala / Jaipur, Himachal Pradesh

    To manage cuisine and production area ops, ensure guest services, and reporting on consumption, ensure cost control, and all kitchen related duties. Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients and provide To know about all types of Food

  • Cook menu items in cooperation with the rest of the kitchen staff. Set up stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Answer, report and follow executive or sous chefs instructions. Improve food preparation

  • CDP - Indian

    Sayaji Hotels

    Kolhapur, Maharashtra

    Cook menu items in cooperation with the rest of the kitchen staff. Set up stock stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Answer, report and follow executive or sous chefs instructions. Improve food preparation

  • will have the ability to run the kitchen from day to day, order stock, take control of menu planning and be a team leader. Independently responsible for day to day kitchen operations. Developing and creating innovative dishes. Deliver the best gourmet experience to every guest. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food ...

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic

  • 1. Implements all the food and beverage policies and procedures 2. Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates. 3. Responsible for consistently implementing the Policies and Procedures in operating 4. Knows and understands all the Basic

  • *To assist with clean-up of the kitchen

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