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49 jobs found for Executive Sous Chef Manager

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  • by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding ...

  • by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding ...

  • by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding ...

  • by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding ...

  • by the management from time to time. 16. Formulating Reports-Cost Analysis, Breakage Analysis, Expense statement, daily/weekly/monthly etc to determine future action 17. Month end closing of inventory, raw Material items 18. Taking briefing of staff before staffing each Shift 19. Proper maintain of holding ...

  • Evaluates food products to assure that quality standards are consistently attained.  Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.  In conjunction with F&B management team, assist in maintaining a high level

  • Evaluates food products to assure that quality standards are consistently attained.  Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.  In conjunction with F&B management team, assist in maintaining a high level Should have relevant 5-10 yrs of experience Must have handled banqueting & catering

  • Manager/Supervisor Reservations Sales Agent Restaurant Manager Revenue/Yield Manager Room Service Manager Sales Jobs Sales and Marketing Director Sales and Marketing Manager Shift Leader Sommelier Sous Chef Spa Director Spa Manager Spa Therapist Waiter/Waitress

  • Post :- Sous Chef • Candidate should be well qualified in Indian dishes • Qualification is no bar for this post • Age is no bar for this requirement • Candidate should be excellent knowledge in all kind of indian dishes • Experience should be minimum 8 years to 10 years • Experience should Post :- Sous Chef • Candidate should be well qualified in Indian dishes • Qualification is no bar for this post • Age is no bar for ...

  • are agreed with the Brand Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards. 10. To gain an understanding of food costing, sales mix and menu planning 11. To adhere to the companys Hygiene, Health and Safety policies. 12. To rigorously

  • are agreed with the Brand Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards. 10. To gain an understanding of food costing, sales mix and menu planning 11. To adhere to the companys Hygiene, Health and Safety policies. 12. To rigorously

  • Executive chefs, head cooks, and chefs de cuisine are primarily responsible for overseeing the operation of a kitchen. ... They supervise the restaurant's cooks, prepare meals, and report results to the head chefs. In the absence of the head chef, sous chefs run the kitchen. IELTS not mandatory in Hong Kong Visa duration- 1yrs extendable upto 7 years Free medical and education facilities for family Family ...

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

  • and Commissions Industry:FMCG / Foods / Beverage Functional Area:Hotels , Restaurants Role Category:Food & Beverage Role:Executive Sous Chef/Chef De Cuisine Employment Type: Permanent Job, Full Time

  • Regional/Area Manager Reservations Manager/Supervisor Reservations Sales Agent Restaurant Manager Revenue/Yield Manager Room Service Manager Sales Jobs Sales and Marketing Director Sales and Marketing Manager Shift Leader Sommelier Sous Chef Spa Director Spa Manager Spa Therapist Waiter/Waitress

  • Regional/Area Manager Reservations Manager/Supervisor Reservations Sales Agent Restaurant Manager Revenue/Yield Manager Room Service Manager Sales Jobs Sales and Marketing Director Sales and Marketing Manager Shift Leader Sommelier Sous Chef Spa Director Spa Manager Spa Therapist Waiter/Waitress

  • Regional/Area Manager Reservations Manager/Supervisor Reservations Sales Agent Restaurant Manager Revenue/Yield Manager Room Service Manager Sales Jobs Sales and Marketing Director Sales and Marketing Manager Shift Leader Sommelier Sous Chef Spa Director Spa Manager Spa Therapist Waiter/Waitress

  • Manager/Supervisor Reservations Sales Agent Restaurant Manager Revenue/Yield Manager Room Service Manager Sales Jobs Sales and Marketing Director Sales and Marketing Manager Shift Leader Sommelier Sous Chef Spa Director Spa Manager Spa Therapist Waiter/Waitress

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