chef manager

Aramark

Job Description Aramark Healthcare+ is seeking a Chef Manager to join their team at United Regional Health in Witchita Falls, TX. The Chef Manager will plan food production according to ARAMARK's procedures and supervise its execution up to ARAMARK standards. Additional responsibilities include control food cost and oversee the implementation of safety procedures within the staff of 20-25 employees in the food service operations so as to meet or exceed customer expectations with appropriate cost effectiveness. Job Responsibilities 1. Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. To carry out the standardized ARAMARK work procedures and processes, food safety system and risk management system to ensure the smooth daily operation. 2. Design menu, prepare order and work out the food production procedure in accordance client and account manager's requirement. 3. Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue. 4. Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction. 5. Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes. 6. Train and develop people and below following ARAMARK Job Skill Training(JST) and Job Skill Review(JSR) training programs for new hire and existing cooks. 7.Keep good internal communication and collaboration, problem-solving oriented to ensure smooth operations. 8.Establish good communication with clients, meet or exceed clients/customers requirements. 9.Manage cook staffing, team and talent building, evaluate and rate professional proficiency and advantaged cooking skill, performance appraisal of subordinates. Qualifications 1.Education: Technical Secondary School and above. Major in Cooking. First Degree of Cook Certificate desired. 2.Work Experience: Managerial experience of at least 5 years, work experience of at least 10 years as chef in five-star hotel or office building for group meal is preferred. 3.Vocational Qualifications: Master in Chinese and western cuisine as well as various cuisines; Be flexible and innovative; Create new menus and dishes. 4.Computer & Language: Proficient use of MS Office (Excel, Word, PowerPoint) ; certain ability in English. 5.Competency: Customer service oriented. Good communicate with customers. Strong spirit of teamwork. Ability to work under pressure and deal with complicated problems. Be able to provide quick, effective, and creative solutions to problems. Effective capability of implementation, leadership excellence. Integrity and high sense of responsibilities, work enthusiasm, professional dedication. Drive for excellence. Education About Aramark Our MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About AramarkThe people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Chef Manager

SEM Ltd

An excellent opportunity has arisen for a hands-on and passionate individual to join us in the capacity of Chef on a 9-month fixed term basis to provide maternity cover. The purpose of this role is to support the Chef Manager in managing the daily kitchen activities to provide an excellent level of service and standard within the Staff Restaurant. This role has the responsibility for preparing and cooking ingredients as well as providing an excellent level of customer service to SEM colleagues. At SEM, we design and manufacture high performance electrical industrial motors. Established in 1914, we are justifiably proud of our heritage and history. People are at the centre of everything we do and we all share one common goal; to provide the best quality products on time to our customers. A career with SEM can be hugely rewarding; we will provide you with as much support and guidance as you need, whilst giving you the autonomy to make the role your own. Responsibilities include: <ul> <li>Preparing, cooking and presenting high quality breakfast and lunch dishes in accordance with the published menu plan as set by the Chef Manager.</li> <li>Supporting the Chef Manager in the development of recipes and ideas.</li> <li>Acting as the responsible person in the absence of the Chef Manager, providing cover and support for junior staff members as well as creating meal plans, cooking dishes and managing the kitchen.</li> <li>Taking customer orders, serving meals and snacks and operating the till</li> <li>Ensuring the food preparation, storage and serving areas are clean and hygienic in line with industry requirements and completion of the relevant HACCP cleaning record documentation</li> <li>Supporting with the daily order of stock and replenishment of items</li> <li>Supporting with the washing of tableware and cleaning of food preparation equipment, floors and other kitchen tools and areas</li> <li>Completing relevant paperwork and documentation and filing in the appropriate locations</li> <li>Greeting and liaising with food service contractors as and when required; carrying out routine checks</li> <li>Maintaining an awareness of waste control and where required, disposing of waste</li> <li>Following recognised food hygiene standards by adhering to the Clean as you go procedure</li> </ul> Our perfect Chef would have: <ul> <li>Experience in all aspects of cooking, baking and menu development and proven experience of working within a similar kitchen based environment</li> <li>Experience in the principles of Basic Food Hygiene and recognised catering regulations</li> <li>The ability to work to own initiative without close supervision; open to change, new ideas and processes</li> <li>A strong awareness of and full commitment to the adherence of health and safety </li> <li>Effective team working skills, has a positive, can-do and flexible attitude</li> <li>The ability to thrive under pressure in challenging situations</li> <li>A strong commitment towards customer service</li> <li>Excellent communication skills; both written and verbal</li> <li>Basic computer literacy with experience of MS Word, Excel and Outlook</li> <li>The ability to juggle multiple tasks with effective organisation skills</li> </ul> Qualifications Basic Food Hygiene Level 2 (essential). NVQ L2 in Hospitality or Catering (desirable) What SEM can offer you: A competitive reward package Excellent learning and development opportunities 25 days holiday per annum plus eight bank holidays Pension scheme Life Insurance Health and wellbeing initiatives Innovation incentives Free onsite parking Subsidised staff restaurant Social and seasonal incentives The hours you would work Monday to Friday, 40 hours per week.

Chef

CG Global Pvt. Ltd.

&#8203;Location: LOKAL Flagship x DHA-Karachi&#8203; Department: Kitchen &#8203;We are seeking a skilled and experienced Head Chef to lead our kitchen team at LOKAL Flagship x DHA-Karachi. The ideal candidate should have a strong background in food preparation, team leadership, menu development, and kitchen management.The chef will be responsible for maintaining food quality, hygiene standards, inventory and cost control while delivering a memorable culinary experience to our guests.Key Responsibilities <ul><li>Plan, prepare, and execute high-quality meals in line with hotel standards</li><li>Design and update menus based on seasonal availability, guest feedback, and food trends</li><li>Supervise and train kitchen staff, including, kitchen helpers, and cleaning staff</li><li>Maintain proper inventory of kitchen supplies and food stock, and coordinate with admin department</li><li>Monitor food costs, portion control, and waste reduction strategies</li><li>Ensure kitchen operations comply with health, safety, and sanitation regulations</li><li>Work closely with F&amp;B and service staff to ensure smooth meal service</li><li>Maintain cleanliness and organization of kitchen and storage areas</li><li>Handle guest feedback and complaints related to food quality professionally</li><li>Lead by example and create a positive working environment in the kitchen</li></ul>Requirements<ul><li>Proven experience as Head Chef or Sous Chef in a hotel or restaurant setup</li><li>Degree or diploma from a recognized institution is preferred</li><li>Strong knowledge of kitchen equipment, hygiene practices, and food safety standards</li><li>Ability to manage kitchen budgets, costs, and staffing schedules</li><li>Excellent communication and leadership skills &#8729;Ability to work in a fast-paced, high-pressure environment</li><li>Creativity and passion for food presentation and innovation</li><li>Flexibility to work weekends, evenings, and holidays</li></ul>Job Type: Full-timePay: Rs60,000.00 - Rs85,000.00 per monthApplication Question(s):<ul><li>Are you comfortable to commute to DHA Phase 7 Extension for work every day?</li><li>Please share current salary.</li><li>Please share expected salary.</li></ul>Experience:<ul><li>Sous Chef/ Head Chef: 2 years (Required)</li></ul>Work Location: In person

Mandarin Oriental

<div>
 
 Chef de Cuisine &ndash; Rawya Restaurant
 
 
 
 Mandarin Oriental Muscat is looking for a
 
 Chef de Cuisine &ndash; Rawya Restaurant
 
 to join our
 
 culinary
 
 team.
 
 
 Are you a master of craft? Do you thrive in a team that succeeds together, demonstrating integrity and respect while acting responsibly? Do you embrace a growth mindset? We invite you to become a fan of the exceptional.
 
 
 Mandarin Oriental is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences located in prime destinations around the world, with a strong development pipeline. Increasingly recognized for creating some of the world&rsquo;s most sought-after properties, the Group provides legendary service inspired by Asian heritage whilst representing the very cutting-edge of luxury experiences.
 
 
 
 Mandarin Oriental Muscat
 
 
 
 Situated in a prime beachfront location, Mandarin Oriental, Muscat is a chic urban resort that offers 150 stylishly appointed guestrooms and suites, five restaurants and bars, a lush Spa at Mandarin Oriental, and an outdoor swimming pool. The hotel features a one-of-a-kind ballroom boasting spectacular views of the Arabian Sea as well as a variety of banquet and meeting spaces to accommodate social and business events.
 
 
 For those seeking a luxury living experience in one of Muscat&rsquo;s most desirable districts, an exclusive collection of 155 Residences at Mandarin Oriental combines the Group&rsquo;s legendary service, world-class amenities and sweeping sea or mountain views.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Oversee all operational and administrative culinary aspects Rawya restaurant. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
 </li>
 <li>
 Create and maintain a great synergy between Rawya and other kitchens Kitchen to assure maximum efficiency.
 </li>
 <li>
 Work closely with the respective Restaurant Manager and Executive Chef to plan menus, prices and promotional events for the Restaurants in order to maximize revenue generating opportunities in line with market demands.
 </li>
 <li>
 Regularly review menus regarding popularity of dishes, food cost and season with the respective Restaurant Manager and suggest new menu proposals to the Executive Chef.
 </li>
 <li>
 Ensure plating guides are up to date and distributed appropriately.
 </li>
 <li>
 Ensure that all plating guides are followed according to set dish description, cooking method and presentation image.
 </li>
 <li>
 Ensure that all Cuisines within 3 meal restaurants. He will furthermore oversee the culinary operation on level 1 and level 2, including the MO Club, Pool side bar, Sea breeze Terrace &amp; MO club Lounge.
 </li>
 <li>
 are prepared in the most authentic way as standards set by the Executive Chef.
 </li>
 <li>
 Support Restaurant Manager in overview of all IG point of sales related set ups and carry out regular checks on accuracy of all items.
 </li>
 <li>
 Constantly identify areas for improvement in food and beverage quality by reviewing various quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Restaurant Manager.
 </li>
 <li>
 Encourage proactive, efficient and effective inter-departmental communication within and beyond the Food and Beverage division in order to promote a climate of teamwork and enthusiasm.
 </li>
 <li>
 Provide leadership, direction and support to all colleagues at any time.
 </li>
 <li>
 Train, evaluate and schedule all colleagues in accordance with the applicable standards, policies and as per the overall business requirements.
 </li>
 <li>
 Liaise with the Learning &amp; Development Manager on departmental learning and development needs for all colleagues of the restaurants and oversee the overall training activities of the outlets including a heavy involvement in classroom training, role plays and on the job trainings.
 </li>
 <li>
 Oversee preparation of weekly roster.
 </li>
 <li>
 Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
 </li>
 <li>
 Support the Chief Steward in creating the cleaning and side duty schedules for all positions and ensure compliance and follow through.
 </li>
 <li>
 Oversee and follow through the food safety standards set by Mandarin Oriental Muscat, Safe &amp; Sound and through the local Qatar Municipality rules and regulation.
 </li>
 <li>
 Always supervise the maintenance and cleanliness of the Kitchens and Stewarding area and carry out daily checks and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up accordingly on the produced reports to achieve an immaculate environment.
 </li>
 <li>
 Ensure proper care, security and maintenance of all hotel equipment through attentive supervision.
 </li>
 <li>
 Ensure that all buffet displays are food safe, creative, clean and with attention to detail as per set standards by the Executive Chef.
 </li>
 <li>
 Ensure that Mandarin Oriental, Muscat&rsquo;s grooming and appearance standards are implemented and always maintained to reflect an image of professionalism and care.
 </li>
 <li>
 Personally follow up with guests where possible or required and show presence in the dining area regularly.
 </li>
 <li>
 Personally monitor and follow through on any requirements of VIP guests who are dining in the Restaurants as well as for special dietary requirements.
 </li>
 <li>
 Ensure customer satisfaction in accordance with the MOHG Legendary Quality Experiences (LQEs), the MOHG Pillars and the respective service standards of MOQA.
 </li>
 <li>
 Constantly drive and motivate the team to create specific WOW moments to surprise and delight guests in the Restaurants in cooperation with the Restaurant manager.
 </li>
 <li>
 Communicate Rules &amp; Regulations to all colleagues by using the Colleague Handbook and any other appropriate documents.
 </li>
 <li>
 Conduct counselling and disciplinary action as appropriate in accordance with Mandarin Oriental, Muscat&rsquo;s procedures.
 </li>
 <li>
 Conduct daily meetings with the team and provide a regular forum for two-way communication with the whole team.
 </li>
 <li>
 Conduct weekly hands-on dish training to ensure food knowledge and cooking methods are always up to date.
 </li>
 <li>
 Ensure recipe costings are up to date and in line with selling prices.
 </li>
 <li>
 Oversee and take full responsibility of all food safety related administration.
 </li>
 <li>
 Ensure support is given to the Commissary and Butchery for the daily market list and inventory control.
 </li>
 <li>
 Maintain solid records of all holiday and PH clearance and assure none are accumulated within the Kitchen.
 </li>
 <li>
 Monitor the monthly P&amp;L and food cost and carry out regular detailed analysis of outlet related financial information including menu engineering.
 </li>
 <li>
 Follow all procedures, policies and practices with regard to the Jardine audit related requirements for the culinary department.
 </li>
 <li>
 Support Banquet if required for any events or outside catering events with manpower or with actual dishes.
 </li>
 <li>
 To be updated with the latest food trends in the F&amp;B industry to ensure the outlet Cuisine and Buffets are in line or ahead of international standards.
 </li>
 <li>
 Plan and execute special promotional activities for the outlets and plan for festive season events related to the outlet.
 </li>
 <li>
 Attend and participate in all required meetings as scheduled.
 </li>
 <li>
 Perform any other reasonable duties as required by the Executive Chef.
 
 
 </li>
 </ul>
 
 Our commitment to you
 
 
 
 <ul>
 <li>
 Learning &amp; Development. Your success is our success. We craft unique learning and development programmes for various stages in your career so that you grow, continuously.
 </li>
 <li>
 MOstay. When you work as hard as our colleagues do, it&rsquo;s important to take time off. As a member of the #MOfamily, you can stay with us wherever you go in the world. The MOstay programme offers complimentary nights and additionally attractive rates on rooms for you and your loved ones.
 </li>
 <li>
 Heath &amp; Colleague Wellness. Finding the right work-life balance is important. Your wellbeing matters to us. A variety of health benefits and wellness programmes are offered to all our colleagues, globally.
 </li>
 <li>
 Retirement Plans. When you show commitment to us, we reciprocate. We offer different retirement plans depending on the length of your service and your role.
 </li>
 </ul>
</div>

Chef de Cuisine - Rawya Restaurant

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader">Job Information</h3>
<ul><div>Date Opened
<div>03/13/2025
</div></div><div>Job Type
<div>Full time
</div></div><div>Industry
<div>Government &amp; Public Sector
</div></div><div>Work Experience
<div>Chef Steward
</div></div><div>City
<div>Muscat
</div></div><div>State/Province
<div>Masqat
</div></div><div>Country
<div>Sultanate of Oman
</div></div><div>Zip/Postal Code
<div>0000</div></div></ul></div>
 <div>Chef Steward: 
<ul><li>
Diploma and kitchen equipment maintenance or equivalent (oven, cookers, fridge, etc.). 
</li><li>
Good knowledge about kitchen hygiene and report writing. 
</li><li>
Experience in the field not less than 8 years.</li></ul></div><div></div>

Chef Steward

Reviive Cafe

A chef or cook job description includes developing recipes, preparing food, and managing kitchen operations. Responsibilities range from cooking and plating dishes to supervising staff, maintaining inventory, ordering supplies, and ensuring the kitchen meets hygiene and safety standards. The specific duties depend on whether the role is a &quot;cook&quot; who executes recipes or a &quot;chef&quot; who oversees planning and management. Core responsibilities<ul><li>Food preparation: Cook, bake, grill, steam, and boil various food items according to recipes.</li><li>Recipe and menu development: Create new dishes, plan menus, and write daily specials.</li></ul>Job Type: Full-timePay: BD200.000 - BD250.000 per month

Chef (cook)

Al Riyady For Auditing of Accounts EST

Location: Al Ain Establishment: Caf&eacute;Position: Head Chef Salary: AED 4,000 &ndash; 4,500 (Based on experience)Overview: We are seeking an experienced and creative Head Chef to lead the kitchen operations of a beautiful caf&eacute; in Al Ain. The ideal candidate will have strong experience preparing a variety of dishes, managing kitchen staff, and maintaining high food quality and hygiene standards.Key Responsibilities:<ul><li>Oversee day-to-day kitchen operations and manage kitchen staff.</li><li>Plan and prepare a diverse caf&eacute; menu with focus on quality, presentation, and consistency.</li><li>Ensure compliance with food safety and hygiene regulations.</li><li>Collaborate with management to develop seasonal menus and optimize kitchen costs.</li><li>Supervise food preparation, portioning, and plating.</li><li>Maintain inventory levels and coordinate with suppliers for fresh ingredients.</li><li>Work closely with the Cake &amp; Pastry Decorator to ensure a cohesive menu offering.</li></ul>Requirements:<ul><li>Minimum 2-3 years of experience as a Chef in a caf&eacute; or casual dining environment, preferably in UAE</li><li>Strong knowledge of breakfast and main course dishes.</li><li>Excellent leadership, time management, and multitasking skills.</li><li>Must be available for immediate joining.</li></ul>Job Types: Full-time, PermanentPay: AED4,000.00 - AED4,500.00 per monthApplication Question(s):<ul><li>Nationality?</li><li>The Cafe is in Al AIN -are you willing to relocate to there?</li><li>Expected Salary?</li><li>Immediate Joiner?</li></ul>

Chef for a Cafe in Al Ain - PINOY

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