**This job is to work in SINGAPORE - near** **the** **National Gallery Singapore** **Company information**: A fine dining restaurant serves modern French
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
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
**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
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
SUMMARY OF RESPONSIBILITIES (PORK FREE) The Commis III will report to the Chef & Manager To prepare, cook and serve food delegated as your responsibility,
The Commis is concerned with the maintenance of superior quality and standards of food preparation and presentation; to follow set standards and directions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food
To maintain a high standard of specified work in accordance with the Executive Chef's instructions - To prepare, cook and serve food delegated as your
Asisst senior level chefs with the preparation of meals. Besides, assist to cook and present food for serving, and uphold health and safety standards in the
* Follow the directions of a more senior Chef to measure and prepare ingredients - Ensure that mis en place is completed - Prepare and cook food according to
1.To aid in achieving food cost, kitchen standard and overall objectives 2. To carry out daily and weekly procedures, including temperature checks, food
To be on duty on time and always be presented in a clean and smart manner, ensuring suitable uniform is worn. - To ensure that daily food preparations meet