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27 jobs found for Executive Sous Chef Manager

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  • menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any

  • and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • -Responsible for running complete kitchen operations - Manage the menu recipes rotation for breakfast, lunch, snacks, dinner - Preparation, Presentation & Standardization of recipes - Plan and supervise the daily preparation of dishes according to the prescribed recipes; ensure that each item

  • for equipment purchases and repairs Recruit and hire staff May prepare and cook food on a regular basis, or for special guests or functions. Sous-chefs Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Demonstrate new cooking techniques and new equipment to cooking staff May

  • for work and report directly to the manager on duty on arrival in the kitchen 7. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 8. Make sure quality and quantity meets our standard ...

  • for work and report directly to the manager on duty on arrival in the kitchen 7. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 8. Make sure quality and quantity meets our standard ...

  • for work and report directly to the manager on duty on arrival in the kitchen 7. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 8. Make sure quality and quantity meets our standard ...

  • for work and report directly to the manager on duty on arrival in the kitchen 7. Focused on creating a good organization culture, uniting the team and creating healthy and conducive environment. 8. Make sure quality and quantity meets our standard ...

  • To keep himself/ herself well informed of the latest cleaning products, equipments and methods of cleaning i. To ensure proper maintenance of silverware in the hotel j. To develop standard procedures for new tasks and changed conditions k. To co-ordinate with the receiving manager for the checking

  • Dear Candidate, We have an urgent opening go FnB Controller for our shillong property Job Description # To gather, process, analyze interpret and present relevant date on the performance of the FnB Department with appropriate comments to the management. # To take corrective

  • cards whilst maintaining portion control and minimizing waste. To be aware of food and beverage financial budgets and goals. Should have knowledge in preparing Indian Mughlai dishes (like Biryani and others) Report to : Executive Chef Candidate need to give food trial & interview will be conducted ...

  • Systems Administration Excellent organization, communication, co-ordination, planning and reporting skills Excellent Interpersonal and Team Handling Skill Ability to work in a complex stakeholders environment High level of customer focus, collaboration, Program/ Tools and execution. Influencing without

  • staff s. To co-ordinate with the engineering department for maintenance of all kitchen equipment. Also to ensure proper and adequate supply of gas t. To undertake the responsibility for the following in the absence of a Kitchen Stewarding Executive: Responsibility for food and service made available

  • Assistant, Driver F & B Department: - Chef, Commi’s, Cook, Helper Housekeeping Department: - HK Supervisor, Room Boy, laundry Staff, Cleaner. Engineering Department: - Plumbing, Mechanics, Electricity, Water Treatment Food and Beverage Service- Waiter, Captain, Manager, Dish Washer Terms and Condition:- 1 ...

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