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  • Description: candidate have to be assist in all kitchen works like cutting, chopping & Grading of Vegetables and Other Stuff. he will be looking after Storage and Disposable of left over stuff. should have atleast 2 to 3 years of Experience as a Assistant cook. candidate should have

  • Description: candidate have to be assist in all kitchen works like cutting, chopping & Grading of Vegetables and Other Stuff. he will be looking after Storage and Disposable of left over stuff. should have atleast 2 to 3 years of Experience as a Assistant cook. candidate should have

  • Description: candidate have to be assist in all kitchen works like cutting, chopping & Grading of Vegetables and Other Stuff. he will be looking after Storage and Disposable of left over stuff. should have atleast 2 to 3 years of Experience as a Assistant cook. candidate should have

  • Description: candidate have to be assist in all kitchen works like cutting, chopping & Grading of Vegetables and Other Stuff. he will be looking after Storage and Disposable of left over stuff. should have atleast 2 to 3 years of Experience as a Assistant cook. candidate should have

  • Head Chef,Pastry Chef,Sous Chef,Commis Chef,Demi Chef de Party,Chef De Party,Assistant Chef,Cook Helper Head Chef,Pastry Chef,Sous Chef,Commis Chef,Demi Chef de Party,Chef De Party,Assistant Chef,Cook Helper

  • 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

  • the initiative (including proactively where required) to take care of guest requests In the Morning shift takes care of Breakfast orders (Cooking) Responsible for the Delivery (and clearance, later) of Breakfast, Lunch & Dinner to the Guest rooms In the Night shift - checks for Linen 0.6 year to 10 years experience or hotel management fresher

  • 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 ...

  • Expenses • Planning & Directing Kitchen:  Assigning Tasks for Preparation, Meeza, Necessary Training to the team available, Staff Scheduling, Supervise Staff, Assist Management of Food Preparation, planning and production, Substitute during Staff Shortages • Quality Control • Generate Daily Reports

  • 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

  • drinks 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 Specification- Candidates from Hotel Management background and Hotel experience only 1. Salary- Best as ...

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