Experience chef fast food

We need cheff for Chinese food. If you are interested for this job plz snd me your contact no. In the inbox Timing:- 12 to 10 p.m

Chef - Able to manage food cost, prepare recipe list for Northern Indian food, manage cooks and kitchen (Schedule for Cooks, Kitchen Cleanliness, Prepare Market List) Cooks - Experience in hotel food standards, North Indian B'fast, Delhi street food and snack food F&B Supervisor - Able to train waiters and waitresses, speak good English, able to manage staff schedule and other supervisory duties Waiter / Waitresses - Able to speak in English and be hospitable

Chef Hotel management Madurai Company: Hotel Location: Madurai Hotel in madurai is looking for experienced candidate in food preparation planning and quality checking with strong knowledge in Indian Chinese dishes Interested can contact Qualification: Diploma/Graduate Experience: 3 to 6 Years Salary: Rs 10000 to 25000 Skills:foods preparation Happy Jobss 7373993339 / 8489498080 / 8489298080 Forward your resume to look4jobss@gmail.com

We are a new cafe and tapas bar opening in south Goa, near to Palolem, in November. We are looking for either an experienced chef or a recently graduated chef to take the lead in our kitchen. The successful candidate will be fully trained by our restaurant consultant and will be paid a competitive salary according to his or her experience. The food is global, not strictly Indian, but kitchen and cooking skills are required, not any particular knowledge in a style of cooking. A genuine food lover will be the most successful candidate.

We are looking a Good knowledgeable Cook for Maldives - Salary: 700 USD - Experience: 2 Years Atleast - Free Food & Accommodation by the company - Role: COOK / CHEF - 8 hrs job with Separate OT provided Further Processing details contact the number: 8754632843.

*required Bakery Pastry Chef, Assistant Cook, Kitchen Helper... Male/Female... Job Location-Mumbai Central / Andheri, / Navimumbai. Salary:- As per profile and experience.. + Free Food & Accommodation. Free Jobs.. Free Jobs...contact me.. Or.. Reply me..

'Fudexo - Meal Box, The idea is to serve Irresistible Hygienically prepared home made Meals in a convenient, easy-to-carry box. Today we serve over 1,000+ Meal Box every day across Jaipur, Our 3 pillars of desi taste, tech, and logistics define our goal to provide a delightful end-to-end experience every single time. Complete control over all aspects of food delivery - food quality, taste, technology, & delivery - allows us to provide you with a world-class food ordering experience! Super fast Delivery is our forte! We deliver piping hot meals in under 22 mins. with no delivery charges. And did you know, we deliver late in the night till 3AM? Oh yes, we do!;) The next time you feel hungry Fudexo available on swiggy zomato uber foodpanda' we serve monthly tiffin also mom made thali, call for monthly tiffin 9982699699

Sous Chef Company Brief: An online fine dine quality food delivery company with branches in Mumbai, Bangalore and Delhi specializing in the service of fresh classical recipes from around the world delivered to the door within 30 to 45 minutes of placing the order. Using the latest technology the company makes it extremely easy to call and order great food, even from a smart phone or Tab. The company has proficient staff working in the kitchen and a dedicated delivery system ensuring the demands are met in every single customer interaction Qualifications: Dip/Degree/Certification in Hotel Management. Previous experience in a similar capacity a pre-requisite to apply for this role Degree or diploma in hotel management/ culinary arts/hospitality. Minimum 2-4 years of experience in a similar role Knowledge and key skills: Time management. Running the kitchen in the absence of the head chef Ensuring the kitchen brigade has high culinary standards Managing food purchasing and storage. Maintaining a safe and hygienic kitchen environment. Helping create new recipes and write menus Job description: Come up with new dishes which appeal to the clients, whenever required. Work with the executive chef to produce diversified menus in accordance with the restaurant s policy and vision. Establish the working schedule and organize the work in the kitchen. Produce high quality dishes that follow up the established menu and level up to location s standards, as well as to clients requirements. Plan the food design in order to create a perfect match between the dish s aspect and its taste. Discover talented chefs and train them in order to reach the high standards of the location. Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources. Maintain order and discipline in the kitchen during working hours. Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen. Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door; Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients. Location:- Bangalore, Mumbai & Delhi Compensation:- Best in the Industry Salary commensurate with qualification and experience will be offered Experience Criteria:- Minimum 2-3 years of experience in a similar capacity. Work experience in a multi-product / multi-location / multi-dimensional company would be an advantage. Should have had exposure in handing above mentioned Roles & Responsibilities. Should have exposure to using internationally accepted best practices. How to Apply:- Please attach full Resume with embedded photograph (clearly mentioning names & contact details of work / business reference). Remuneration & Joining:- Will not be a constraint for experienced and qualified candidates. Candidate willing to join immediately will be given preference. Should have exposure to using internationally accepted best practices How to Apply: Please attach full Resume with embedded photograph (clearly mentioning names & contact details of work / business reference). Remuneration & Joining: Will not be a constraint for experienced and qualified candidates.bun Candidate willing to join immediately will be given preference.

We have job opening of Chef Jamnagar (Reliance) Designation: - Chef Qualification: - Hotel Management Salary: - 20000 To 25000 Job timing: - 09 am to 06 pm Job Location: - Jamnagar (Reliance) Working Day: - 6 Job Description:- Manage relationships with distributors and resolve issues with vendors promptly Follow the budget established by the restaurant manager Ensure safety and sanitation practices in the kitchen Manage kitchen staff and delegate tasks related to meal prep, cooking and delivering food to diners in a timely fashion Maintain the schedule for kitchen staff Monitor food and labor costs Keep up with industry trends and create new recipes in collaboration with the Sous Chef Chef skills:- Excellent communication and organization skills Able to work in a fast-paced environment Dedicated to food quality and control Strong knowledge of proper food handling and sanitation standards Only Relevant Experience Candidate May Send Their Resume in Word File On Our Email Id: - Resume@Goalconsultancy.Com Contact No: - 9512180021 /9033993614. [Call Timing: 10am To 07pm] Note: - If This Position Is Not Suitable To You Kindly Ignore This Email. You May Give A Reference To Your Friend/Relatives For This Post.

SUPPLIER OF TIFFIN: NOW EASY & FAST COOKING. BASIC CONCEPT IS REDUCE YOUR COST / TIME AND MAN POWER DEPENDENCE. WE HELP REDUCE COST OF MANPOWER AND MEALS. NOW COOK MORE MEALS / SUPPLY MORE TIFFINS / NO WASTAGE / NO PERISHABLE FOOD.. ALSO SUITABLE FOR SMALL ORDERS. SAVE ON GAS / LABOUR / SPACE / TIME. LESS DEPENDENCE ON COOKS. LESS INVENTORY. LESS COOKING TIME. RECIPES DESIGNED BY EXPERIENCED CHEF, LOT OF VARIETY –AVAILABLE BASIC GRAVIES / BULK COOKED DISHES, INDIVIDUAL TIFFINS READY TO GO.. MASTER CHEF GARAM MASALA FOR INDIVIDUAL FLAVOUR. ALSO AVAILABLE PLAIN & STUFFED PARATHAS. MANY KIND OF VEG AND NON-VEG SNACKS ALSO AVAILABLE & READY MEALS. YOUR MOST OF HEADACHES & TENSION TAKEN CARE …… FOR DETAILS CONTACT: Pradeep sood (BE-ELECT / DAM) Golden Foods Inc. Makers of Indian Curries, Frozen Naans & Parathas, Onion Paste Email:

SUPPLIER OF TIFFIN: NOW EASY & FAST COOKING. BASIC CONCEPT IS REDUCE YOUR COST / TIME AND MAN POWER DEPENDENCE. WE HELP REDUCE COST OF MANPOWER AND MEALS. NOW COOK MORE MEALS / SUPPLY MORE TIFFINS / NO WASTAGE / NO PERISHABLE FOOD.. ALSO SUITABLE FOR SMALL ORDERS. SAVE ON GAS / LABOUR / SPACE / TIME. LESS DEPENDENCE ON COOKS. LESS INVENTORY. LESS COOKING TIME. RECIPES DESIGNED BY EXPERIENCED CHEF, LOT OF VARIETY –AVAILABLE BASIC GRAVIES / BULK COOKED DISHES, INDIVIDUAL TIFFINS READY TO GO.. MASTER CHEF GARAM MASALA FOR INDIVIDUAL FLAVOUR. ALSO AVAILABLE PLAIN & STUFFED PARATHAS. MANY KIND OF VEG AND NON-VEG SNACKS ALSO AVAILABLE & READY MEALS. YOUR MOST OF HEADACHES & TENSION TAKEN CARE …… FOR DETAILS CONTACT: Pradeep sood (BE-ELECT / DAM) Golden Foods Inc. Makers of Indian Curries, Frozen Naans & Parathas, Onion Paste Email: pradeep.goldenfoods@gmail.com

Job Title Hiring for F&B or Food and Beverage Director Job Description* SNR CONSULTANTS is hiringF&B or Food and Beverage Directorfor Pan India. We required all hotels staff and team for 1-5* hotel. Job Description for F&B or Food and Beverage Director JOB TITLE: FOOD & BEVERAGE DIRECTOR / MANAGER REPORTS TO: General Manager POSITION SUMMARY: The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients. DUTIES AND RESPONSIBILITIES: 1. Achievement of budgeted food sales, beverage sales, labour costs and profitability. 2. Completion of Customer Follow-up calls on a timely basis. 3. Timely analysis of Food & Beverage Prices in relation to competition. 4. Participation and input towards F&B Marketing activities. 5. Entertainment of potential and existing customers. 6. Preparation of Sales Promotions & Mailings. 7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. 8. Telemarketing to previous clients to inquire about possible future bookings. 9. Development and maintenance of all department control procedures. 10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. 11. To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. 12. To confirm all details relative to group functions with meeting/banquet planners. 13. Supervision of daily paper flow including Proposals, and Function Contracts. 14. Maintenance of Hotel credit policies. 15. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) 16. Evaluation forms must accompany all invoices. 17. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions. 18. Completion of monthly forecast. 19. Attendance and participation at weekly F & B meeting and Department Head meeting. 20. To assist in menu planning and pricing. 21. Development and maintenance of department manual. 22. Supervision of weekly payroll input. 23. Be available to Hotel Staff at all times in case of emergency. 24. Must have a complete knowledge of Fire Procedures. 25. All other duties as directed by the General Manager or Assistant General Manager. 26. Participation in Manager on Duty shifts as required. 27. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. 28. Assure the maintenance of bar control policies. 29. Assure completion of requisitions where deemed necessary. 30. Assure the completion of weekly schedule and shift duties while:a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent 31. Completion of monthly inventory. 32. Assure timely completion of function bills. 33. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. 34. Purchasing of purchase requirements of small wares, linens requirements etc. 35. Directly responsible for larger groups overseeing medium and smaller groups: 36. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation. 37. Ensuring that services meet customer specifications. 38. Quality of meeting room set-up. 39. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. 40. Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. 41. Establish a rapport with groups to ensure guest satisfaction and repeat business. 42. Minimize number of customer complaints. 43. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. 44. Staff professional attitude and proper meeting Company appearance and uniform standards. 45. Teamwork-Relations with co-workers and management. 46. Quality of Food & Beverage services and department phone handling. 47. Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty. 48. Responsible for staff training and development. 49. Ensure all staff have Smart Serve certification. 50. Personnel selection. 51. Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor. 52. Proper termination procedures must be followed. 53. Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion. 54. High employee retention. 55. Personal development and growth. 56. Discipline of personnel when required. 57. Responsible for overseeing all scheduling within the department. 58. Participation towards overall Hotel Maintenance and cleanliness. 59. Achieving service that exceeds expectations. 60. Overall maintenance of the operation at a level in keeping with the standards prescribed. 61. Minimize the number of Workmen's Compensation claims. 62. Report any deficiencies in equipment and facilities. PREREQUISITES: Education: Post Graduate or Degree or three years Diploma in hotel Management or equivalent. Experience: Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Proven track records. How to Apply: Please send resume on our e-mail and call back to us for more info. ContPerson:Ritesh Mishra Mob: +918738057484. E-mail: Consultantssnr@gmail.com || contact.snrconsultants@gmail.com Ansh Mishra - Mob: +917836944068

Duff food and beverages. JOB HIGHLIGHTS:- We are locking for an experienced bakery and pastry chef to prepare a variety of bakery products. JOB DESCRIPTION:- Prepare a wide variety of goods such as cakes, cookies, pastry, bread etc following traditional and modern recipes Create new and exciting desserts to renew our menus and engage the interest of person. REQUIREMENTS:- Proven experience as Pastry and cookies Chef. Minimum of 3-5 Years Experience. All facilities are available for chef such as living room, and food and other facilities etc. Salary:- Rs12000 - Rs15000 Location:- industrial estate old jagananth road, near utkal packaging, Odisha, cuttack. Pin-753010 for further details please contact Contact- show contact info; show contact info

South Indian Chef Commi-1, Commi-2 & Commi-3 Positions: 05 Experience: 1-6 Yrs Qualification: PUC/Any Degree Salary: to + Food and Accommodation Supervise the mis-en-place and other preparations in the department. Ensure that all food products are qualitative and adhere to the standards set by the Chef. Help Sous chef in preparing the duty roster. Assign daily duties to staff. Interested candidates walk in Venue: TRP International No. , First Floor, Mico Gate-1, Pothalappa Garden, Audugodi Main Road, Bangalore– . Phone: / /8 Mail: Opposite Pothalappa Garden Bus Stop, Above Sri Ganapathi Tyre.

fh6ti7uolkiyh Position: Sous Chef Location: Doha, Qatar Salary: Depends Upon Experience +Acc +Transp Job Description: Minimum 4+ years experience. Any Graduation Preferably with strong skills of International Cuisine background (with portfolio) Responsibilities: Running the kitchen when the head chef is away Ensuring your brigade has high culinary standards Managing food purchasing and storage Maintaining a safe and hygienic kitchen environment Helping create new recipes and write menus Contact: Ms. Anisha Roseline P e-mail id: redhrwork@gmail.com Mobile No: +91 9944797070