7 Sous Chef Jobs in National Capital Region
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Sous Chef Marivent Resorts and Hotels Inc. - South Triangle, NCR and Safety Certification: should hold a valid food safety certification. This certification ensures that the Sous Chef understands and follow proper food handling and safety protocols. 5. Culinary Experience 6 17 days ago
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Line Cook Fresco by Meobel - Marikina, Metro Manila of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high 2 days ago
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Pastry Chef Marivent Resorts and Hotels Inc. - South Triangle, NCR Duties and Responsibilities: 1. Operating and managing the pastry section of the kitchen and liaising with the executive and sous chefs to ensure a successful working environment. 2. Preparing 14 days ago
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Pastry Chef de Partie Hotel Lucky Chinatown - Binondo, National Capital Region CDP Pastry is responsible to the overall operation of pastry section of a kitchen. Manage their own section of the kitchen and work alongside the Sous Chefs to keep the entire kitchen functioning 22000 22 days ago
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Kitchen Staff - Onsite - Makati City Primover Consultancy Services Inc - Makati City, National Capital Region at all times under guidance from a sous chef. - To monitor stock movement and be responsible for ordering on your section. - To aid in achieving food cost, kitchen standard and overall objectives. - To carry out 610 More than 30 days ago
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Commis Chef Primover Consultancy Services Inc. - CITY OF MAKATI, National Capital Region under guidance from a sous chef. To monitor stock movement and be responsible for ordering on your section. To aid in achieving food cost, kitchen standard and overall objectives. To carry out daily and weekly 16000 More than 30 days ago
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Line Cook Primover Consultancy Services Inc. - CITY OF MAKATI, National Capital Region under guidance from a sous chef. To monitor stock movement and be responsible for ordering on your section. To aid in achieving food cost, kitchen standard and overall objectives. To carry out daily and weekly 16000 More than 30 days ago
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