Chef de Cuisine
- Maintain consistent food quality, presentation standards, and operational excellence in a high-volume production environment.
11 days
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"chef"
11 days
11 days
Chef De Partie
- Maintain hygiene, safety, and cleanliness standards consistently to comply with food safety regulations and workplace policies
11 days
19 days
Demi Chef
- Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.
19 days
CHEF DE CUISINE
- Hiring and training staff to prepare and cook all the menu items.
11 days
11 days
Chef Tournant
- Prepare in accordance with quality, availability and seasonality and ensure market lists are completed on a daily and weekly basis
19 days
Chef De Cuisine
- Manage Standard Operating Procedures for current and future staff to adhere to, as well as to be part of a Comprehensive Franchise Manual
11 days
RESEARCH AND DEVELOPMENT CHEF
- Assist in data gathering for new product specifications.
12 days
Cook - Chef - Thai Restaurant
- Assists in stock take and storage of stock.
17 days
Junior Sous Chef
- Guide and train junior kitchen staff through hands-on coaching and daily supervision.
12 days
Chef de Partie
- Monitor stock levels, ensure proper food storage and minimise wastage.
12 days
Assistant Chef
- Ensure the quality, quantity and presentation of food served.
19 days
5 days
Assistant Chef
- Ensure the quality, quantity and presentation of food served.
19 days
Commis 1 (Indian Chef)
- Oversee daily mise-en-place (ingredient preparation), manage cooking equipment like tandoors or griddles, and keep the work area clean.
6 days
Commis- Chef De Partie
- Maintain cleanliness, organization, and hygiene in all kitchen areas.
6 days
CHEF-assistant chef
- · Assisting the Cook in food preparation activities, such as cleaning, food ingredients
26 days
Cook - Chef - Thai Restaurant
18 days
Sous Chef - Junior Sous Chef - Vegan Cuisine (Hotel)
- Coordinate with kitchen team members to ensure food is prepared and served consistently, efficiently, and in a timely manner.
9 days
Pastry Commis Chef - Baker
7 days
Commis-Chef De Partie
7 days
Assistant Outlet Chef
- Assist in cooking and replenishing food according to daily sales demand.
12 days
Sous Chef - ADD
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
12 days
Full-time Kitchen Staff | Head Chef | Sous Chef |Junior Sous Chef | Chef De Partie | Commis Cook
3 days
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