1668 Haccp Jobs - Page 45

A Chef de Partie (Western) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Western), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high...

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly tea...

As the Hygiene Supervisor, you will be responsible for performing the following tasks to the highest standards: Assist the implementation of the food safety management system of the hotel. Assist in daily FB audits, action plans and reports. Train all culinary and FB team members. Maintain good communication with team members. Supervise daily and point out malpractices, recording it in a logbook for further action. Knowledgeable of fire control and safety procedures. Check and ensure that garbage room hygiene is up to standard and method of garbage classification is approved. Organize and assist the Finance team with the monthly inventory. Mentor all Kitchen, Food Beverage team members in en...

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all aspects of the kitchen including operational, quality and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stor...

The Assistant Hygiene Manager assists, supervises and manages The HFSMS (Hilton Food Safety Management System) for the entire FB culinary operation and company. This role also directs, coaches and trains team members to enhance the team s skills. He / she will work effectively with the Production, Housekeeping Engineering teams on a daily basis to ensure HACCP HFSMS standards are adhered to and food safety production remains consistent. What will I be doing As the Assistant Hygiene Manager, you will be responsible for performing the following tasks to the highest standards: Assist in the entire HACCP HFSMS program. Responsible for daily FB audit, action plans and reports. Training all culina...

A Stewarding Supervisor under the general guidance of the Chief Steward or Assistant Chief Steward, oversees and supervises all aspects of stewarding operation during a shift, in adherence to Hilton policies and procedures. This role ensures that the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained in accordance to established quality standards. What will I be doing As the Stewarding Supervisor, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus with customers in mind. Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly ...

As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure consistent great food production, in line with the high quality standards expected by Hilton Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Provide support to the Kitchen brigade Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure ...

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly tea...

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly t...

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of prepa...

As the Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel ...

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of prepa...

A Commis III prepares, cooks and bakes food in designated areas of the kitchen for the Guests and Team Members by following instructions and standards. What will I be doing As the Commis III, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel s operation. Use all equipment, tools and machines appropriately. Work on...

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and be...

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly tea...

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of prepa...

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly tea...

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete ta...

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. C...

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly t...

As the Cluster Hygiene Manager, you will be responsible for performing the following tasks to the highest standards: Responsible for the Entire HACCP HFSMS program. Attend meetings and trainings as directed by the Director of Operations. Responsible for the daily FB audit, action plans and reports. Train all culinary and FB team members. Maintain good communication with internal, external guests and team members. Supervise daily and point out malpractices, recording it in a logbook for further action. Knowledgeable of fire control and safety procedures. Check and ensure that garbage room hygiene is up to standard and method of garbage classification is approved. Maintain contact with custome...

A Commis II prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing As the Commis II, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspec...

What will I be doing As the Executive Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Executive Chef with the planning of dessert menus and food promotions as well as the designing of new Pastry Kitchen and Bakery improvement schemes. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Supervise and ensure that cooks follow standard recipes and methods of preparation. Immediately inform the Executive Sous Chef and Executive Chef of bad products. Discuss with the Executive Sous Chef on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Executiv...

A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency. What will I be doing As a Chef de Partie, your responsibilities will include: Food Preparation Standards : Ensure all food preparation meets the required standards of quality, presentation, and safety. Food Presentation : Prepare and present high-quality food to the highest standards. Staff Supervision : Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedure...

The Production Specialist is responsible for overseeing, coordinating, and optimizing daily production activities within the dairy processing facility. You will ensure that dairy products are manufactured efficiently, safely, and in compliance with quality and regulatory standards. Your role will involve monitoring and coordinating day-to-day production operations, ensuring timely processing of dairy products such as milk, cheese, yogurt, and butter. It is essential to supervise production lines, maintain consistent product quality, and adhere to specifications. You will collaborate with maintenance, quality, and logistics teams to reduce downtime and quickly resolve any issues that may aris...