Preferred Institutional Catering with 10-12 yrs exp., IHM Candidate, Menu Planning, Day-to-day Operations, Staff management, Hygiene, Cleanliness, Cost controlling & Budgeting, Customer Service, Problem-Solving, Team coordination, Leadership
food analysis technique, sensory evalution, chemical analysis, meet quality standards, processing, storage and distribution.Can test food samples physical, chemical & microbiological properties, Preservation, Packaging, moisture, acidity, pH etc.
Good knowledge of Food, handling the Section, measuring the ingredients, Follow instructions and recipes, Cooking and cleanliness of the kitchen area, responsible for monitoring and 2-5 Yrs.Exp. of Bulk Kitchen Operations & Institutional Catering.
Menu Planning & Development, Food Preparation, Team Leadership, Training & Development, Kitchen Operations Management, Inventory & Cost Control, Health & Safety Compliance, Positive Communication with Vendors & Stakeholders and Customer Satisfaction. Required Candidate profile Utilises interpersonal and communication skills to lead, influence the Kitchen Staff. He should advocate sound business decision making, demonstrate honesty & Sincerity.
food analysis technique, sensory evalution, chemical analysis, meet quality standards, processing, storage and distribution.Can test food samples physical, chemical & microbiological properties, Preservation, Packaging, moisture, acidity, pH etc.
food analysis technique, sensory evalution, chemical analysis, meet quality standards, processing, storage and distribution.Can test food samples physical, chemical & microbiological properties, Preservation, Packaging, moisture, acidity, pH etc.
Preferred Institutional Catering with 10-12 yrs exp., IHM Candidate, Menu Planning, Day-to-day Operations, Staff management, Hygiene, Cleanliness, Cost controlling & Budgeting, Customer Service, Problem-Solving, Team coordination, Leadership
Preferred Institutional Catering with 10-12 yrs exp., IHM Candidate, Menu Planning, Day-to-day Operations, Staff management, Hygiene, Cleanliness, Cost controlling & Budgeting, Customer Service, Problem-Solving, Team coordination, Leadership
Candidate should be IHM with 4-5 yrs exp. in Bulk Kitchen and Event Management, Planning and Budgeting, Team coordination & Leadership, Communication Skill, Training & Development, Problem Solving, Reporting & Monitoring, well-versed in Computer.
Preferred Institutional Catering with 10-12 yrs exp., IHM Candidate, Menu Planning, Day-to-day Operations, Staff management, Hygiene, Cleanliness, Cost controlling & Budgeting, Customer Service, Problem-Solving, Team coordination, Leadership
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