Production Pastry Sous Chef in Gurugram, India

• Full-time

... https://jobeax.com/link/blVJx5GWGdVTgJ5W available to join at short notice will be preferred. General RequirementsMinimum 5 years of professional kitchen experiencePrevious experience as a Head Chef, Executive Sous Chef, Sous Chef or Chef de CuisineExperience in a hotel, resort, boutique property or quality restaurantStrong knowledge of Indian, Goan and international ...

... opening, closing, and deep-cleaning duties as required. Requirements - Previous experience in a pastry kitchen is preferred but not essential. - Culinary or pastry qualification is an advantage. - Basic knowledge of pastry preparation and baking techniques. - Passion for pastry, baking and dessert production. - Willingness ...

• On-site
• Full-time

... Lower Parel West Mumbai. We are an egg- free patisserie specializing in Entremets, Cakes and Chocolates. This is a full-time on-site role for an Entremet / Pastry CHEF at Zinque. The role involves in the day-to-day production of pastries, cakes, Entremets etc. The Pastry Chef will also be responsible for preparing, decorating ...

... planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or ...

... compliance with ILO and MLC maritime regulations. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Maritime Certifications - Valid ...

... special menus Experience & Qualification - 4–7 years of relevant kitchen experience, preferably in premium/fine-dining restaurants. - Previous experience as Sous Chef / Junior Sous Chef / CDP in a reputed restaurant. - Strong knowledge of Continental/Mexican/American - Good understanding of food costing, inventory and ...

... programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Food & Beverage Production Planning ~ Follows guidelines laid by the Executive Chef on menu plan and design. Must be a Graduate. Minimum 3 years of relevant experience in a similar capacity ...

• Remote

Sous Chef – Food & Beverage We're looking for a multicuisine chef who is passionate about culinary excellence and thrives in unique, nature-inspired environments. As Sous Chef, you'll lead the kitchen team, and help craft exceptional dining experiences What's In It for You - Career growth with a fast-expanding, dynamic ...

... the standards. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Follow guidelines laid by the Executive Chef on menu plan and design in consultation with the Sous Chef. Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies. Supervise ...

... accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting to the Executive Chef, Executive Sous Chef and Pastry Chef. Subordinates – Confectioner and Assistant Pastry Chefs. Supervise all pastry and bakery operations, ensuring the highest ...

80k

... Nous ferons appel vous pour : Analyser et développer les exigences (contractuelles, normatives, retour d'expérience, etc.) du niveau train au niveau système et sous-système. Animer les ateliers de travail avec l'ensemble des métiers impliqués sur la réalisation du système Superviser la conception des sous-systèmes (réunions ...

• On-site
• Full-time

... dining at Lotus Pavilion. CAJSA, our global restaurant, delivers a refined dining experience. Role Description This is a full-time on-site role for a Teppanyaki Chef at ITC Gardenia, for our Speciality Japanese outlet. The Teppanyaki Chef will be responsible for preparing and cooking teppanyaki dishes in front of guests, ensuring ...

• Full-time

Job Description – Chef (Food & Beverage) Position Title: Chef – Food & Beverage Department: BHM Reporting To: Director BHM Institution: AIMS Institutes, Peenya Bengaluru Job Summary AIMS Institutes is seeking an experienced and skilled Chef – F&B to manage and oversee daily kitchen operations for the institute's cafeteria/hostel. ...

... experiences, providing advanced audiovisual technology, premium seating, diverse food and beverage options, and a variety of cinema services. We're Hiring: Demi Chef de Partie - Continental Cuisine Our Food & Beverages team is looking for a passionate and dedicated Demi Chef de Partie to join our kitchen operations. If you ...

379k

Smart infrastructure from Siemens makes the world a more connected and caring place – where resources are valued, where impact on the world is considered, where sustainable energy is delivered reliably and efficiently.

• Remote

... how the web is built. As the team behind https://jobeax.com/link/Z30sZYC3jcRenVso, v0, and AI SDK, we create products that help builders move from idea to production with speed, security, and exceptional developer experience. Now, software is entering a new era, and the next generation of products will not just be used ...

Job Description Summary Aviagen is hiring Supervisor for Feed Mill. This position will be responsible for feed production, maintaining the mill clean, stock and inventory maintenance. Responsibilities Job Description: Receive and document the feed indents from farms Assisting in feed production process Delivering feed on ...

... standard of Quality. Motivate workers to function in a team & achieve higher level of Productivity. In conjunction with the Section head, set daily priority of production to achieve Production targets. Follow the ISO 9001 system for all the product/production related activity. Follow the EHS and related activity. Maintain disciplined ...

POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared.