505 Chinese Jobs - Page 2

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. - Ensure proper cleanliness of the kitchen equipment and flooring. - Observe all safety rules and procedures. - Ensure that equipment and materials are not left in a dangerous state. - Ensure proper grooming and hygiene for self and for all staff under him. - Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. - In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail'

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

We are seeking a skilled and passionate South Indian Chef to join our culinary team. The ideal candidate will have hands-on experience in South Indian and Chinese cuisine preparations and must possess the ability to efficiently lead a section of the kitchen. Key Responsibilities: - Prepare and present high-quality dishes within your specialty, including South Indian and Chinese cuisines. - Supervise and provide support to Commis chefs and other kitchen staff. - Maintain food hygiene and kitchen safety standards at all times. - Coordinate with the Sous Chef and Head Chef for daily kitchen operations. - Manage inventory for your section and minimize food wastage. - Ensure consistency in taste and presentation of dishes. Requirements: - Minimum of 2 years of proven experience as a Chef de Partie or in a similar role. - Expertise in Indian and Chinese cuisine is essential; knowledge of other cuisines is an added advantage. - Strong leadership and communication skills. - Ability to work efficiently in a fast-paced environment and handle pressure effectively. - A culinary diploma or equivalent certification is preferred. Food and accommodation will be provided. To apply, please contact the employer at 8075855587. This is a full-time position based in Kozhikode, Kerala. Relocation or reliable commuting to the work location is required. Experience: - Chef: 2 years (Preferred),

Responsibilities: Collaborate with management on cost control & profitability Ensure food safety standards at all times Lead kitchen team, oversee menu development & inventory management Food allowance

Seeking a skilled multilingual Translator fluent in German, French, Japanese, and Chinese. Responsibilities include accurate translation of documents, interpretation, and localization support. Must ensure cultural sensitivity and language accuracy.

Responsibilities: Maintain cleanliness and organization of kitchen area Prepare meals using various cuisines (Cooking, Commis)

We are seeking a skilled and passionate South Indian Chef to become a valuable member of our culinary team. The perfect candidate will possess practical experience in South Indian and Chinese cuisine preparations and demonstrate effective leadership in managing a section of the kitchen. Your responsibilities will include preparing and presenting high-quality dishes within your specialty, overseeing and guiding Commis chefs and kitchen staff, maintaining food hygiene and kitchen safety standards, collaborating with the Sous Chef and Head Chef for daily operations, managing inventory for your section to reduce wastage, and ensuring consistency in taste and presentation of dishes. To succeed in this role, you should have a minimum of 2 years of proven experience as a Chef de Partie or in a similar position, with expertise in Indian and Chinese cuisine being essential. Additional knowledge of other cuisines would be advantageous. Strong leadership and communication skills are crucial, along with the ability to thrive in a fast-paced environment and handle pressure effectively. A culinary diploma or equivalent certification is preferred. The successful candidate will be provided with food and accommodation as part of the benefits package. This is a full-time position based in Kozhikode, Kerala. Candidates must be able to reliably commute to the workplace or plan to relocate before commencing work. If you meet the requirements and are interested in this opportunity, please contact the employer at 8075855587. Experience: - Chef: 2 years (Preferred),

SUMMARY Job Title: Cook Location: Oman Key Responsibilities: Prepare and serve traditional breakfast items and fast-food meals Cook pizzas and parathas with attention to taste and presentation Make a range of hot and cold beverages such as juices, tea, and coffee Maintain cleanliness and hygiene in the kitchen and service areas Requirements Requirements: Minimum of 1 year of experience as a cook in Coffee shop Basic English communication skills Hands-on experience in cooking, serving, and maintaining kitchen cleanliness Ability to prepare traditional breakfast dishes, fast food items, pizzas, and parathas Skilled in preparing a variety of beverages including juices, tea, and coffee Prior cooking experience preferred (years of experience not mandatory) Benefits Salary : 150 OMR Benefits : Food, accommodation, transportation, and medical coverage provided Contract : 2-year job contract

Responsibilities: * Prepare high-quality dishes using continental, Chinese, Italian, Indian, tandoor, and South/North Indian cuisines. * Collaborate with kitchen team. Food allowance Health insurance Provident fund

Responsibilities: Collaborate with team on menu planning & cost control Ensure food safety & quality standards met Prepare continental dishes using Italian, Mexican & Chinese techniques Food allowance

Diverse Lynx is looking for DevOps Chef Cookbook to join our dynamic team and embark on a rewarding career journey Collaborate with cross-functional teams to achieve strategic outcomes Apply subject expertise to support operations, planning, and decision-making Utilize tools, analytics, or platforms relevant to the job domain Ensure compliance with policies while improving efficiency and outcomes

Responsibilities: * Prepare authentic Chinese dishes using traditional methods * Collaborate with kitchen team on menu planning and inventory management * Maintain high standards of food safety and hygiene Cafeteria

Mandarin-speaking On-Site Manager to coordinate between Chinese clients and Indian teams. Track project progress, translate technical needs, manage site tasks like cabling and CCTV. Full-time role based at Doddaballapura project site.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out-of-stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in the following: Hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Safety & Security: Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Guest Service: Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Quality Standards: Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. PREFERRED QUALIFICATION: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Equal Opportunity Statement: 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.

We are looking for a highly motivated and skilled Commi 3 (Entry-Level Cook) to join our team at Bulls and Bears Bistro. The ideal candidate will have excellent culinary skills and be able to work well under pressure in a fast-paced environment. As a Commi 3, you will play a key role in ensuring the quality and consistency of our dishes. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure efficient food preparation and service. Develop new recipes and menu ideas to enhance the dining experience. Participate in inventory management and ordering supplies. Ensure compliance with health and safety regulations and company policies. Job Requirements Proven experience as a cook or commis in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Ability to work well under pressure and manage multiple tasks simultaneously. Excellent communication and teamwork skills. Familiarity with kitchen equipment and appliances. Commitment to delivering high-quality food products and exceptional customer service.

Hotel Paramos Inn is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision.. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. Profile required Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. EDUCATIONAL QUALIFICATION: Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability KEY SKILLS: 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English

You should possess a Bachelor's degree or higher in Mechanical Engineering, Mechatronics, or a relevant field with expertise in energy storage technology, specifically in EV batteries. With 1 to 4 years of experience, you are expected to be fluent in English, with a preference for proficiency in other languages like German, Chinese, Polish, and French. Proficiency in software such as AutoCAD, SolidWorks, and MS-Office is required. Your role will involve assessing the feasibility of customer RFQs and providing technical solutions and pricing support for EV battery assembly equipment. You will be responsible for presenting proposals to customers, ensuring high-quality and timely deliverables that align with strategies and procedures. This includes preparing technical and commercial submission documents, cost estimates, and contract reviews. Additionally, you will interpret customer RFQs, plan production and assembly processes, and design layout drawings. Collaborating with internal project managers, you will address customer requirements, support product development, and assist in manufacturing processes. Regular communication with clients, site visits, negotiations, and feedback sessions are crucial aspects of the role. Furthermore, you will actively review proposal work managed by colleagues to ensure consistency and accuracy.,