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  • stuff for the purpose of managing inventories. • Ensure that the food preparation area and kitchen are cleaned and sanitized at the end of your shift and take care of leftover food • Ensure that food comes out simultaneously, in high quality and in a timely fashion • Comply with nutrition • Proven experience as cook especially in Asian cuisine, preferably in Japanese cuisine. • Proven cooking experience ...

  • 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 ...

  • Cooks perform some or all of the following duties: Prepare and cook complete meals or individual dishes and foods Prepare and cook special meals for patients as instructed by dietitian or chef Schedule and supervise kitchen helpers Oversee kitchen operations Maintain inventory and records

  • Main Duties Prepare and cook complete meals or individual dishes and foods Prepare and cook special meals for patients as instructed by dietitian or chef Schedule and supervise kitchen helpers Oversee kitchen operations Maintain inventory and records of food, supplies and equipment May set up

  • 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 ...

  • part in the production. -Ensure recipes, hygienic standards and work procedures are followed. -Checks frequently fridges, date marking system. -Supervision of cold rooms -Supervisions of Freezers -Responsible for the following Sections: -Bakery,Pastry,Hot kitchen,Cold kitchen,Preparation &Food Packing 6 COOK II

  • • Assist the Cooks and Servers as and when necessary. • Collects and removes trash from all areas of the operation following established procedures. • Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines. • Ensure waste bin area is kept clean and tidy. • Carry

  • a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open

  • a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open

  • a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open

  • 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

  • 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

  • with stocking and maintaing the resturant par stock levels and side station. 20.Help other areas of the restaurant such as answering telephones and completing financial transactions. 21.Print closing report and drop the cash with the front office / accounts department. 22.Tally the Credit Card settlements Required Store Manager, Shift Manager, Stewards and kitchen staffs (Chefs) for our upcoming store in ...

  • school teachers may specialize in such areas as mathematics, English, French, special education or second language instruction. Secondary school teachers of vocational and trades subjects may specialize in areas such as hairdressing or auto mechanics ...

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