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  • Higher secondary school / Diploma in food production. 4 to 5 years experience in the culinary, food and beverage or related professional area . Age Limit-25-35 Live cooking experience in a busy environment. Good knowledge of different types of menus, particularly multi-cuisine exposure. Positive attitude and Good communication skills ...

  • Higher secondary school / Diploma in food production. 4 to 5 years experience in the culinary, food and beverage or related professional area . Age Limit-25-35 Live cooking experience in a busy environment. Good knowledge of different types of menus, particularly multi-cuisine exposure. Positive attitude and Good communication skills ...

  • Higher secondary school / Diploma in food production. 4 to 5 years experience in the culinary, food and beverage or related professional area . Age Limit-25-35 Live cooking experience in a busy environment. Good knowledge of different types of menus, particularly multi-cuisine exposure. Positive attitude and Good communication skills ...

  • We are hiring for an experienced Chef South Indian Dishes, who has a healthy respect for food and tastes to join the team in our Hotel. A successful applicant must have relevant qualifications in the field of cookery and hospitality and relevant work experience. The person we are seeking will have the ability to run the kitchen from day to day, order stock, take control of menu planning and be a team ...

  • 1. Responsible for all preparation of mis-en-place for appropriate section 2.Observes and tastes food when being cooked, sees that all food is prepared according to the recipes; sees that hot dishes are served hot and cold dishes are served cold 3.Dispenses food only against micros checks

  • 1. Responsible for all preparation of mis-en-place for appropriate section 2.Observes and tastes food when being cooked, sees that all food is prepared according to the recipes; sees that hot dishes are served hot and cold dishes are served cold 3.Dispenses food only against micros checks

  • shortages and requisitions replacement of equipment from STEWARD/STEWARDESS or PURCHASING AGENT. 7) May be working supervisor in establishments employing an EXECUTIVE CHEF, who devotes full time to supervising kitchen employees. 8) May be designated according to area of work as Pantry Job Description: 1) Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical ...

  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department q. To keep abreast with the competition by conducting periodic competition and market surveys r. To facilitate the timely pick-up of food orders placed by the service

  • To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her department q. To keep abreast with the competition by conducting periodic competition and market surveys r. To facilitate the timely pick-up of food orders placed by the service

  • for service to your customers table. 12. Properly open and pour wine at the tableside. 13. Adhere to grooming and appearance standards consistently. 14. Understands and can communicate products and services available at the resort. 15. Must have some familiarity with basic cooking skills. 17. Help other areas andidates from Hotel Management background and Hotel experience only 1. Salary- Best as per the ...

  • of all staff in compliance of company procedures Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Cook menu items in cooperation with the rest of the kitchen staff Set up and stock stations with all necessary

  • as scheduled Prepares in advance food, beverage, material and equipment needed for the service Cleans and re-sets his/her working area Implements the hotel and department regulations, policies and procedures including but not limited to: House Rules and Regulation

  • as scheduled Prepares in advance food, beverage, material and equipment needed for the service Cleans and re-sets his/her working area Implements the hotel and department regulations, policies and procedures including but not limited to: House Rules and Regulation

  • cleaning and dusting (in the rooms and public areas) Check all the arrival ready rooms before guest arrival. Maintains the Inventory of the various stocks Orders the stocks for future requirement considering occupancy 0.6 year to 10 years experience or hotel management fresher

  • other areas of the restaurant such as answering telephones and completing financial transactions. 18. Print closing report and drop the cash with the front office / accounts department. Specification- Candidates from Hotel Management background and Hotel experience only 1. Salary- Best as per the industry norms 2. Minimum 1 year of experience is required on the same level/designation 3. Immediately ...

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