1. To assist the Head Chef during service for timing and progress of all dishes. 2. To ensure that the presentation, taste, texture and quantity are maintained
To assist the Pastry Chef in the creation of desserts, afternoon tea, petits-fours and breads. To remove any hazards and make safe any defects in the kitchen
**MAIN RESPONSIBILITIES** The Commis II is concerned with the maintenance of superior quality and standards of food preparation and presentation; to follow set
**Key Responsibilities**: **Food Preparation**: Assist with the preparation of ingredients, including chopping, slicing, and peeling vegetables, and measuring
Our bakery team creates amazing breads and pastries that allow customers to eat well and live well. This ranges from the usual Croissant and Pan Au Chocolat to
**This job is to work in SINGAPORE - near** **the** **National Gallery Singapore** **Company information**: A fine dining restaurant serves modern French
Monthly Salary: USD 3,200 - 3,800 Job Responsibilities: 1. Each culinary shipboard employee reports to their workstation assignment on time and properly
Prepare food menu in accordance with defined standards and recipes. - Clean and prepare all basic food items including portioning, battering, breading,
_**Assisting Chef de Partie's task as below and in charge when Chef de Partie is absent.**_ - To ensure kitchen runs effectively and ensuring food quality. -
DUTIES AND RESPONSIBILITIES - Prepare daily procedures in accordance with Hatten procedures. - Complete Daily Fridge Temperature Chart and Hot Food Cooling
DAIMAN LANDMARK HOTEL - Johor Bahru - Posted on 26-Jul-23 Commis DAIMAN LANDMARK HOTEL Job Description **Description** The Commis is concerned with the
Our bakery team creates amazing breads and pastries that allow customers to eat well and live well. This ranges from the usual Croissant and Pan Au Chocolat to
Our bakery team creates amazing breads and pastries that allow customers to eat well and live well. This ranges from the usual Croissant and Pan Au Chocolat to
**DUTIES AND RESPONSIBILITIES** - Prepare daily procedures in accordance with Hatten procedures. - Complete Daily Fridge Temperature Chart and Hot Food Cooling
Daily operations of kitchen Dishwashing Assist in preparations of food according to Standard Operating Procedures Clean and maintain kitchen cleanliness Clean
**These are the responsibilities to this role**: 1. Part of the daily production of bread and/or patisseries. 2. Assesses inventory and requests resupply when
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food
These are the responsibilities to this role: - Part of the daily production of bread and/or patisseries. - Assesses inventory and requests resupply when
This position is responsible for overseeing a specific section or station within the kitchen. The Chef de Partie reports to the Sous Chef or Head Chef and
The Commis is concerned with the maintenance of superior quality and standards of food preparation and presentation; to follow set standards and directions