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33 jobs found for Pastry Chef Partie

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  • we are looking for one skilled, professional, 4star - 5 star standard chef, and expert pastry chef. Muslim or Christian Candidates Prefered . Note :Pastry Chef must send Passport size photo along with clear photos of the works

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • Managing and training any demi-chef de parties or commis working with you Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety. Prepare menus in collaboration with colleagues. 2-3 years experience

  • manner Ensure food stuffs are of a good quality and stored correctly Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Assist Head Chef/Sous Chef in the training

  • 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

  • Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like well-oiled

  • Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like well-oiled

  • Work with the executive chef to produce diversified menus in accordance with the restaurants policy and vision Come up with new dishes which appeal to the clients, whenever required Establish the working schedule and organize the work in the kitchen so that everything works like well-oiled

  • and Stewardesses Food and Beverage Production: Pastry Chef, Jr. Sous Chefs, CDPs and Commis (Bakery, Goan, Conti, Indian and Tandoor) Admin Office: Secretary Front Office: Front Office Supervisors, Front Office Assistants and Guest Relations Associates. Sales: Revenue Manager, Assistant Manager (Events) As mentioned in the Job description

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef De Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to 4 ...

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to 4 ...

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Parties. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • 1. To assist in the preparation and service of food for guests and staff under the supervision of the Sous Chef/Chef de Partie. 2. To have an understanding of menu planning, the implementation of stock controls, 3. the importance of good stock management, and how this enables the kitchen to meet

  • applicable To ensure all statutory regulations are adhered to, such as food hygiene policies To be flexible and willing to help the restaurant k itchen at busy times if required Commis I,II & III: Establishes and maintains effective employee relations. Informs on a daily basis the Chef De Partie on all DCDP DUTIES: To monitor stock movement and be responsible for or dering on your section To ensure ...

  • 11.Works under close supervision and guidance of the Demi Chef de Partie 12.Performs duties common to all Supervisors and other duties which might be assigned by the Executive Chef

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