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20 jobs found for Sous Chef

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  • a. To look after the function of the executive chef in his absence b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen c. Responsible for all food production in the area assigned to him d. Responsible for overall food cost control

  • a. To look after the function of the executive chef in his absence b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen c. Responsible for all food production in the area assigned to him d. Responsible for overall food cost control

  • a. To look after the function of the executive chef in his absence b. To approve requisitions from stores for stations assigned and in the executive chefs absence, for the entire kitchen c. Responsible for all food production in the area assigned to him d. Responsible for overall food cost control

  • 1. Candidates should have minimum 3 years of relevant Experience. 2.Candidates should be Graduate 3.Candidates should speak Good English and should have pleasing personality

  • Deliver high quality of food and fulfil dietary needs for patient, visitors, doctors and staff. Prepare / validate food costing and ensure cost expenditure is within the budget. Drive cost optimization through efficient use of resources ...

  • Deliver high quality of food and fulfil dietary needs for patient, visitors, doctors and staff. Prepare / validate food costing and ensure cost expenditure is within the budget. Drive cost optimization through efficient use of resources ...

  • Deliver high quality of food and fulfil dietary needs for patient, visitors, doctors and staff. Prepare / validate food costing and ensure cost expenditure is within the budget. Drive cost optimization through efficient use of resources ...

  • Demonstrated skill in working on multi cuisine, having experience of working with leading outlets. Experience of new product development with any food outlets. Must be hotel management, having relevant experience with any reputed food outlets ...

  • 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

  • To ensure that all food preparation and dishes are made to the standard laid by the Company. Daily production for all Pastry items. Responsible for management of a team of 1 or 2 people (if required) A genuine passion and knowledge for Pastry Prod Maintain and strictly abide all Sanitation/Health regulations established by the Company as per the Qatar Law. Meet with the Executive Chef/Sous Chef to ...

  • Daily production for all kind of Decorations. Responsible for management of a team of 1 or 2 people (if required) Assist in organization of laboratory, including organization and cleanliness of dried storage, walk-ins, and fridges Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Executive Chef/Sous Chef of any supplies that need to be requisitioned. 2 years ...

  • Daily production for all kind of Decorations. Responsible for management of a team of 1 or 2 people (if required) Assist in organization of laboratory, including organization and cleanliness of dried storage, walk-ins, and fridges Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Executive Chef/Sous Chef of any supplies that need to be requisitioned. 2 years ...

  • Daily production for all kind of Decorations. Responsible for management of a team of 1 or 2 people (if required) Assist in organization of laboratory, including organization and cleanliness of dried storage, walk-ins, and fridges Inspect the cleanliness and working conditions of all tools, equipment and supplies. Inform the Executive Chef/Sous Chef of any supplies that need to be requisitioned. 2 years ...

  • 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

  • 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

  • Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure

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