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  • Posted: Nov 19, 2024
    Deadline: Not specified
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  • With origins in Group Catair in 1996, and founded by its Co-CEO’s Olivier Sadran and Jonathan Stent-Torriani in Toulouse (France), Newrest is today a global leader in multi-sector catering. With 2014 revenues under management of almost 1,386.6 Billion Euros and more than 28,000 employees world-wide, Newrest is present in 49 countries. Newrest is the on...
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    Commis I, II, & III (Fruit & Vegetable)

    Responsibilities

    • Ensure portioning of meals according to customer specifications and food safety guidelines
    • Ensure cleanliness of utensils, equipment and work area
    • Ensure the right plate and utensil is used for each meal
    • Ensure compliance with HACCP procedures, good hygiene and production practices.
    • Record the handling time and temperatures of all meals plated at the beginning and end of the process
    • Cover, label and store decanted products
    • Cling film, colour code and properly store all bulk items
    • Ensure appealing plate presentation
    • Practice proper grooming, personal hygiene, and use safety equipment
    • Compliance with all company standards, food safety requirements, health, safety and environment procedures
    • Perform other duties as assigned by the Chef -in- Charge and Executive Chef.

    Qualification

    • Candidates should possess a High School Diploma, A levels, GED, GCSE.

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    Cold Kitchen Personnel

    Mission

    • Preparation and arrangement of materials for food production
    • Ensure meal preparation process are consistent and adheres to standard recipes as set by the Executive Chef
    • Prepare all cold dishes according to recipes, safety guidelines and standards set by the Executive Chef
    • Inspect all food products and cooking tools before use; select and use only food items/tools in compliance food safety and hygiene standards
    • Prepare all dishes following specified recipes and yield guides
    • Supervise the cleanliness and orderliness of working area in line food hygiene and safety guidelines
    • Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
    • Supervise all preparation and storage and ensure they are carried out under appropriate condition and temperature
    • Monitor inventory and replenish as and when due to avoid stock out while ensuring availability of appropriate stock levels and supplies according to daily production plan
    • Ensure compliance with preservation standards for the proper handling of all food products at the right temperature.

    Profile

    • Candidates should possess a B.Sc or equivalent in Culinary or related fields
    • Minimum 2 years’ working experience in cooking/culinary or related departments
    • Working knowledge of the fundamentals of cooking
    • Working knowledge of kitchen equipment and tools
    • Availability to work in varied shifts, including weekends and holidays
    • Working knowledge of food safety practice and procedure
    • Effective communication skills.

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    Assistant Pastry Chef

    Mission

    • Ensures that all meals are produced in accordance with menu specification with minimal waste
    • Monitors and ensures that work is done according to airline specifications and HACCP standards
    • Monitors the meal preparation process and execute on the job training for subordinates
    • Establish control standards and procedures of bakery items
    • Schedule the rostering of manpower to match production plan
    • Ensure proper maintenance of kitchen equipment, report faulty ones and ensure plans for replacement are undertaken
    • Ensure safe kitchen practices are in accordance with company safety regulation
    • Establish and control standards of bakery items and procedures in preparation
    • Ensure compliance with laid down hygiene standards by the Company, Airlines and public health authorities
    • Ensure that all meals are produced in accordance with agreed composition, weight and quality as detailed in the menu specification and avoid food wastage

    Profile

    • Minimum 3 years relevant experience as a Pastry Chef in high volume multi-menu food operation.
    • Culinary degree, Bachelor’s degree or equivalent qualification
    • Demonstrated knowledge and experience with HACCP implementation.
    • Excellent knowledge of raw materials yields and best usage.
    • Strong people and process management skills.
    • Basic computer skills.
    • Fluent English, written and spoken.

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    Sous Chef

    Mission

    • Assists with the preparation and planning of meal designs.
    • Ensure that kitchen activities operate in a timely manner.
    • Monitors inventory, while ensuring that the production and sales correspond accurately.
    • Provide support to all kitchen employees with various tasks including line cooking, food preparation, dish plating and cleaning.
    • Ensures proper and detailed training is given to new kitchen employees to meet Meethaq hotel food and kitchen standards.
    • Create schedules for kitchen employees while ensuring fairness in work schedules and hours across board.
    • Adheres to and implement sanitation regulations and safety regulations.
    • Manage the kitchen team in the executive chef's absence.
    • Ensure the right amounts of food are prepared for forecasted covers, special functions, and reservations.
    • Implement proper rotation of food in the “Mise en place.”
    • Adhere to Meethaq hotel standards of food quality, preparation, recipes, and presentation.
    • Minimize spoilage and wastage.
    • Actively coordinate the production and preparation of all food items within the assigned area ensuring a smooth and efficient operation.

    Method of Application

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