executive chef assistant

Renaissance Corporate Services

About Us
 
Find Your Shangri-La in Shangri-La
 
Shangri-La Dubai is a luxurious urban sanctuary where modern energy meets timeless hospitality. With panoramic views of the Burj Khalifa and Dubai’s glittering skyline, every visit becomes an unforgettable experience.
 
Shangri-La Dubai
 
About the Role
 
As Executive Sous Chef, you will be responsible for leading, inspiring, and seamlessly coordinate all areas of the culinary department, nurturing talent, guiding teams, and bringing every initiative to life with passion and purpose. In collaboration with the Executive Chef and leadership team, you will drive projects and operational excellence that reflect the Asian art of hosting, creating memorable experiences and moments of joy for our guests and colleagues. Through thoughtful planning and strong stewardship, you will ensure exceptional quality, sustainable profitability, and a consistent expression of the Shangri-La spirit, values, and brand at every touchpoint.
 
Key Responsibilities: 
Support the Executive Chef in overseeing the culinary division, including restaurants, bars, banquets, and in-room dining.
 Collaborate with the Executive Chef to develop and/or innovate menus and concepts.
 Oversee culinary operations such as food preparation, quality control, and ensure the highest standards of culinary execution/implementation.
 Uphold strict adherence to food safety and sanitation guidelines, including compliance with all local health and safety regulations.
 Lead, motivate, and inspire a diverse team of talented culinary team, fostering a culture of respect, integrity, collaboration, and continuous improvement.
 Manage inventory and food costing to maximize profitability while minimizing waste.
 Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
 Ensuring adequate resources are available according to business needs
 Maintain good communication and work relationships in all hotel areas
 Manage staff performance issues in compliance with company policies and procedures
 Oversee the development and implementation of new dishes by ensuring that the assigned production staff fully understands the requirements of each new dish to help maintain the requirement of the clients.
 Evaluate statistics on wastage and ensure that food is prepared economically and establish controls to minimize food and supply wastage.
 Develop seasonal menus and culinary concepts aligned with guest preferences and trends while ensuring the highest quality standards.
 
About You
 
Minimum of 2 years as Executive Sous Chef or a similar position, with a proven track record of success in luxury hotel/s or fine dining sector.
 Exceptional culinary expertise with proficiency in different cooking techniques and diverse cuisines (i.e.., Western, Arabic, and Asian cuisines).
 Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
 Strong knowledge of food quality standards, cost control, and kitchen operations.
 Certified in food safety/hygiene (HACCP preferred).
 Proven leadership skills with the ability to train and motivate teams.
 Creative mindset with experience in menu development and innovation.
 Strong focus on guest experience and service excellence.
 Ability to work in a fast-paced, high-pressure environment.
 High quality awareness, hands-on mentality, and a strong sense of hospitality.
 Experience with sustainable and eco-friendly kitchen practices is a plus.
 
Why Join Us
 
A workplace that values your passion and supports self-realization and personal growth.
 Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
 Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
 Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
 
We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.
 
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.

Executive Sous Chef (175367)

Park Hyatt Doha

<div>
 
 
 Organization- Park Hyatt Doha
 
 
 
 
 
 
 
 Summary
 
 
 
 Park Hyatt Doha is seeking a visionary Executive Sous Chef to take full leadership of the hotel&rsquo;s culinary operations. This role will act as the head of the culinary division, responsible for driving the hotel&rsquo;s gastronomic identity, elevating fine‑dining standards, and leading a diverse team across multiple outlets. This position requires a highly experienced, creative, and strategic culinary professional with a strong background in luxury hotels, fine dining, and high‑end restaurant operations.
 
 
 
 
 
 Key Responsibilities:
 
 <ul>
 <li>
 Lead and manage all culinary operations across the hotel, acting as the head of the culinary division.
 </li>
 <li>
 Develop and execute innovative menus and fine‑dining concepts that reflect Park Hyatt&rsquo;s luxury standards.
 </li>
 <li>
 Ensure exceptional food quality, consistency, and presentation across all outlets and events.
 </li>
 <li>
 Build, train, and mentor a high‑performing culinary team, fostering a culture of excellence and creativity.
 </li>
 <li>
 Oversee kitchen financial performance, including food cost control, inventory management, and operational efficiency.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 Minimum 7&ndash;10 years of progressive culinary leadership experience, including at least 3 years as Executive Sous Chef or Chef de Cuisine.
 </li>
 <li>
 Mandatory: Proven experience in fine dining, Michelin‑level kitchens, or luxury 5‑star hotels.
 </li>
 <li>
 Strong expertise in modern cooking techniques, premium ingredients, and global cuisines.
 </li>
 <li>
 Demonstrated ability to lead large, multicultural teams in a fast‑paced luxury environment.
 </li>
 <li>
 Strong financial and operational management skills.
 </li>
 <li>
 Excellent communication, leadership, and team‑development capabilities.
 </li>
 <li>
 Culinary degree or equivalent professional certification preferred.
 </li>
 <li>
 Middle East experience is an advantage but not essential.
 </li>
 </ul>
 
 
 
 
 If you&rsquo;re ready to take your career to new heights and be part of something truly special, we want to hear from you! Join us at Park Hyatt Doha &ndash; where luxury meets opportunity.
 
 
 
 
 
 Apply today and start your journey with us!
 
 
 ________________________________________
 
 
 
 Park Hyatt Doha is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.
 
 
</div>

Executive Sous Chef

Eurest

<div><ul><li>We are hiring immediately for a full time EC-1 HOURLY SOUS CHEF position.</li><li>
Location: Microsoft - 15975 NE One Microsoft Way Redmond, WA 98052 Note: online applications accepted only.</li><li>
Schedule: Monday - Friday 12:00 pm - 8:30 pm</li><li>
Requirement: 3 years of kitchen leadership is preferred. Please attach resume.</li><li>
Perks: Full Union Benefits!</li><li>
Fixed Pay Rate: $36.25 per hour</li></ul> 
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1538995.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! 
Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, &ldquo;connect with people, inspire through food, create solutions, and live our promise,&rdquo; is exemplified throughout our organization. Eurest is proud to serve the world&rsquo;s most respected successful corporations, including many of the Fortune 500.<div><div><div><h2 class="jobSectionHeader">
Job Summary</h2></div><div> 

Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
 
 
Essential Duties and Responsibilities:
<ul><li>Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.</li><li>
Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.</li><li>
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.</li><li>
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.</li><li>
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.</li><li>
Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.</li><li>
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.</li><li>
Keeps up with peak production and service hours.</li><li>
Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.</li><li>
Performs other duties as assigned.</li></ul></div></div></div>
Associates at Eurest are offered many fantastic benefits.
Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Eurest.pdf
About Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/
Applications are accepted on an ongoing basis.
Eurest maintains a drug-free workplace. 
Req ID: 1538995
[[req_classification]]</div>

EC-1 HOURLY SOUS CHEF (FULL TIME)

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Minor Hotels is an international hotel owner, operator and investor, currently with a diverse portfolio of over 530 properties designed intelligently to appeal to a variety of travellers, serving new passions as well as personal needs. Through our Anantara, Avani, Elewana, Oaks, NH Hotels, NH Collection, nhow and TIVOLI properties, Minor Hotels operates in 50+ countries across Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and South America.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 KEY DUTIES AND RESPONSIBILITIES
 
 
 </li>
 </ul>
 Please note that this is not an exhaustive list of everything that needs to be done. Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:
 
 
 Organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth-running, and profitable operation within the framework of the Hotel.
 
 
 <ul>
 <li>
 To develop and maintain the restaurant's cuisine concepts and standards for food preparation and presentation. To be familiar with the local market and recommend menu changes according to the seasonal product availability.
 </li>
 <li>
 To achieve department budget goals and minimize food cost by ensuring that proper preparation, inventory, requisition, food pars, and control systems are in place.
 </li>
 <li>
 To adhere to Anantara food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests. Continually look to recommend improvements and additions to the Anantara presentation guidelines.
 </li>
 <li>
 To maintain food safety &amp; protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
 </li>
 <li>
 To accurately forecast business demands on a weekly basis to ensure efficient staffing &amp; food production.
 </li>
 <li>
 To be responsible for maintaining outlet safety at all times.
 </li>
 <li>
 To be responsible for asset management of all outlet properties and facilities.
 </li>
 <li>
 Conduct a preventative maintenance inspection on a monthly basis.
 </li>
 <li>
 To lead and fully participate in departmental training to improve departmental skills and hotel service levels, providing associates the training and resources to take care of our guests.
 </li>
 <li>
 To supervise all associates including hiring and discipline in conjunction with the Executive Chef.
 </li>
 <li>
 Promote positive inter-departmental relations through candid communication and cooperation.
 
 
 </li>
 </ul>
 Above all, to lead by example through a &ldquo;hands on&rdquo; approach to motivate our Associates to excel
 
 
 
 Qualifications
 
 
 
 Bachelor's Degree in Culinary
 
 
 2-3 years of experience in the same position
 
 
 Experience in Italian Cuisine
 
 
 Additional Information
 
 
 
 How You Can Succeed In This Role
 
 
 
 Within Anantara, the top-performing people who do this job always demonstrate the following attitude:
 
 
 <ul>
 <li>
 Working with Others:
 </li>
 <li>
 They always try to anticipate and exceed the needs of customers and colleagues
 </li>
 <li>
 They use their own initiative and good judgement to solve problems in a calm and efficient way
 </li>
 <li>
 They enjoy working with others to achieve common goals. They volunteer as required to ensure the success of the team
 </li>
 <li>
 They act with personal professionalism and integrity at all times
 </li>
 <li>
 Taking Responsibility:
 </li>
 <li>
 They always conduct business honestly and fairly. They keep sensitive information confidential.
 </li>
 <li>
 They can prioritise their workload effectively and be organised and structured at work
 </li>
 <li>
 They manage their time and pay attention to detail. They know their jobs, and are able to work without close supervision.
 </li>
 <li>
 They display a positive attitude, even under pressure. They personally check their work to ensure its accuracy.
 
 
 </li>
 </ul>
 Delivering Results
</div>

Chef de Cuisine

Marriott International

<div>Additional Information 
Job Number26071617 
Job CategoryFood and Beverage &amp; Culinary 
LocationWest Bay, Doha, Qatar, Qatar, 14435 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations and preparation.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Performs all duties of kitchen managers and employees as necessary.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Operates and maintains all department equipment and reports malfunctions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul> 
Leading Kitchen Operations
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Recognizes success performance and produces desired results.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Sous Chef - Breakfast

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 <ul>
 <li>
 Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
 </li>
 <li>
 Take orders from his/her Chef de Partie and carry them out in the correct manner
 </li>
 <li>
 Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
 </li>
 <li>
 Maintain good employee relations and motivate colleagues
 </li>
 <li>
 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
 </li>
 <li>
 Responsible for completing the daily checklist regarding mise-en-place and food storage.
 </li>
 <li>
 Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
 </li>
 <li>
 Check the main information board regarding changes in any Banquets or other information re the organization.
 </li>
 <li>
 Keep the section clean and tidy.
 </li>
 <li>
 Pass all information to next shift
 </li>
 <li>
 Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
 </li>
 <li>
 Assist the Chef de cuisine in composing new recipes and menu ideas.
 </li>
 <li>
 Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
 </li>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Reading, writing and oral proficiency in the English language.
 </li>
 <li>
 Good communication and customer contact skills.
 </li>
 <li>
 Team Player
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Minimum 1-year experience in similar role
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Station Casinos

<div>Cook (Cocinero)
Description:
Directly supports the Executive Chef, Asst. Executive Chef, Room Chef and Asst. Room Chef. The cook ensures that the kitchen and equipment are in good working order, maintains cleanliness, safety and sanitation standards. Supports Chef's in cooking, frying, saut&eacute;ing, carving, broiling, grilling, steaming all meats, fish, eggs, vegetables, etc. Maintain cleanliness of area as well as keeping cold items stocked. Ensure kitchen area and equipment are in good working order.
Qualifications:
Minimum of one to two years Cook experience in a high volume restaurant preferred. Must be able to obtain all necessary work cards, demonstrate sound judgment and great attention to detail.
Descripci&oacute;n:
Apoya directamente al Chef Ejecutivo, Chef Ejecutivo Asistente, Chef de Habitaci&oacute;n y Chef de Habitaci&oacute;n Asistente. El cocinero se asegura de que la cocina y el equipo est&eacute;n en buen estado de funcionamiento, mantiene los est&aacute;ndares de limpieza, seguridad y saneamiento. Ayuda a los chefs a cocinar, fre&iacute;r, saltear, trinchar, asar, asar a la parrilla, cocinar al vapor todas las carnes, pescados, huevos, verduras, etc. Mantener la limpieza del &aacute;rea y mantener abastecidos los alimentos fr&iacute;os. Se asegura de que el &aacute;rea y el equipo de la cocina est&eacute;n en buen estado de funcionamiento.
Calificaciones:
M&iacute;nimo de uno a dos a&ntilde;os con experiencia de Cocinero en un restaurante de alto volumen es preferido. Debe ser capaz de obtener todas las tarjetas de trabajo necesarias, demostrar juicio racional y gran atenci&oacute;n al detalle.
#LI-DNI</div>

Cafe Cook - Palace

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