CHEF

responsible for the dishes that are cooked and prepared at a restaurant. This can involve creating new recipes, or adhering to specific food preparation and standards set by the restaurant and local laws. A Chef also supervises and assigns work in the kitchen and interviews and trains staff.

responsible for the dishes that are cooked and prepared at a restaurant. This can involve creating new recipes, or adhering to specific food preparation and standards set by the restaurant and local laws. A Chef also supervises and assigns work in the kitchen and interviews and trains staff.

• Each Sous-Chef will be assigned a schedule and area of the Kitchen by the Executive Chef/Chef and will be held accountable for the results.• Will work very closely with Executive Sous Chef in order to accomplish tasks related to Equipment control and maintenance as well as Public Health Rules and regulations training and re-enforcement.• Will...

• Each Sous-Chef will be assigned a schedule and area of the Kitchen by the Executive Chef/Chef and will be held accountable for the results. • Will work very closely with Executive Sous Chef in order to accomplish tasks related to Equipment control and maintenance as well as Public Health Rules and regulations training and re-enforcement. • Will...

• Each Sous-Chef will be assigned a schedule and area of the Kitchen by the Executive Chef/Chef and will be held accountable for the results. • Will work very closely with Executive Sous Chef in order to accomplish tasks related to Equipment control and maintenance as well as Public Health Rules and regulations training and re-enforcement. • Will...

• Assist the Sous Chef and Executive Chef with daily kitchen operations.• Supervise and support kitchen staff in food preparation and presentation.• Ensure consistent quality and proper cooking techniques across all dishes.• Help manage inventory, stock levels, and kitchen cleanliness.• Maintain food safety and hygiene standards at all...

• Assist the Sous Chef and Executive Chef with daily kitchen operations. • Supervise and support kitchen staff in food preparation and presentation. • Ensure consistent quality and proper cooking techniques across all dishes. • Help manage inventory, stock levels, and kitchen cleanliness. • Maintain food safety and hygiene standards at all...

• Assist the Sous Chef and Executive Chef with daily kitchen operations. • Supervise and support kitchen staff in food preparation and presentation. • Ensure consistent quality and proper cooking techniques across all dishes. • Help manage inventory, stock levels, and kitchen cleanliness. • Maintain food safety and hygiene standards at all...

With experience as Head Chef Willing to work at citiplaza (BGC) in Taguig City Flexible working hours Willing to start ASAP With Complete requirements

With experience as Head Chef Willing to work at citiplaza (BGC) in Taguig City Flexible working hours Willing to start ASAP With Complete requirements

- At least 2-3 years experience as chef in a restaurant or hotel setting - knowledge in portioning and inventory - can do costing of raw materials and finished products - good communications skills - can work with less supervision - computer literate is a plus but not necessary

- At least 2-3 years experience as chef in a restaurant or hotel setting - knowledge in portioning and inventory - can do costing of raw materials and finished products - good communications skills - can work with less supervision - computer literate is a plus but not necessary

- At least 2-3 years experience as chef in a restaurant or hotel setting - knowledge in portioning and inventory - can do costing of raw materials and finished products - good communications skills - can work with less supervision - computer literate is a plus but not necessary

1. College degree preferably culinary or hospitality related course 2. At least 2-3 years of experience as Head Chef. 3. Minimum of 4 years of experience in the culinary industry. 4. Has experience in doing catering events, mass production, and R&D of food items. 5. Highly knowledgeable in food safety practices, ServSafe and/or HACCP. 6. With deep...

1. College degree preferably culinary or hospitality related course 2. At least 2-3 years of experience as Head Chef. 3. Minimum of 4 years of experience in the culinary industry. 4. Has experience in doing catering events, mass production, and R&D of food items. 5. Highly knowledgeable in food safety practices, ServSafe and/or HACCP. 6. With deep...

Position Overview: The Franchise Chef Trainer will be responsible for training franchisees and their employees in food preparation, cooking, and store operations to ensure successful store openings. This role requires a deep understanding of culinary techniques, standard operating procedures, and best practices for running a franchise store. The Franchise...

Job DescriptionCompany Overview:Marivent Hotels and Resorts Inc. is a leading hospitality group that offers exceptional dining experiences to its guests.Salary:The salary for this position will be competitive and commensurate with experience.Job Summary:We are seeking an experienced Line Cook/Pastry Chef to join our team in the kitchen of one of our luxury...

Position Overview: The Franchise Chef Trainer will be responsible for training franchisees and their employees in food preparation, cooking, and store operations to ensure successful store openings. This role requires a deep understanding of culinary techniques, standard operating procedures, and best practices for running a franchise store. The Franchise...

Duties and Responsibilites:1. Prepare and cook a variety of menu items, both savory and sweet, ensuring consistency and quality.2. Follow recipes and presentation guidelines to produce dishes and pastries that meet company standards.3. Manage multiple tasks in a timely and organized manner during peak service hours.4.Prepare pastries, desserts, and baked...

Duties and Responsibilites: 1. Prepare and cook a variety of menu items, both savory and sweet, ensuring consistency and quality. 2. Follow recipes and presentation guidelines to produce dishes and pastries that meet company standards. 3. Manage multiple tasks in a timely and organized manner during peak service hours. 4.Prepare pastries, desserts, and...