Chef De Partie - Pastry ( For Hyderabad ) SG Oasis

5.0 - 7.0 years

4 - 5 Lacs

bengaluru

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Job Description : Job Role :- CDP - ( Pastry ) Experience :- 6 to 8 years Location : Hyderabad Key Responsibilities: Production responsibility as per given standards Allocation of work Checking mis-en-place Maintain quality Maintain discipline and grooming of staff Maintaine hygiene and sanitaion Storage of food and provisions Raw material quality check Control over production and wastage Adhering to HACCP standards Reporting to Sous Chef Grievance management of kitchen team Set duty roasters and set timings for the production team Contact Person Sofiya Sayyed SG OASIS Interested candidate can share their resume on sofiyaoasis@gmail.com

Posted 1 month ago

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Chef De Partie - Pastry SG Oasis

5.0 - 7.0 years

4 - 5 Lacs

bengaluru

Work from Office

Posted 1 month ago

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Chef De Partie - Pastry ( For Hyderabad ) SG Oasis

5.0 - 7.0 years

4 - 5 Lacs

hyderabad

Work from Office

Job Description : Job Role :- CDP - ( Pastry ) Experience :- 6 to 8 years Location : Hyderabad Key Responsibilities: 1.Production responsibility as per given standards 2.Allocation of work 3.Checking mis-en-place 4.Maintain quality 5.Maintain discipline and grooming of staff 6.Maintaine hygiene and sanitaion 7.Storage of food and provisions 8.Raw material quality check 9.Control over production and wastage 10.Adhering to HACCP standards 11.Reporting to Sous Chef 12.Grievance management of kitchen team 13.Set duty roasters and set timings for the production team Interested Candidate, Kindly send the resume at poonamoasis@gmail.com Regards, Poonam Chiplunkar SG OASIS

Posted 2 months ago

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CDP - Pastry For Food Retail Company in Nagpur SG Oasis

5.0 - 7.0 years

4 - 5 Lacs

Nagpur

Work from Office

Job Description : Job Role :- CDP - ( Pastry ) Experience :- 6 to 8 years Location : Nagpur Key Responsibilities: 1.Production responsibility as per given standards 2.Allocation of work 3.Checking mis-en-place 4.Maintain quality 5.Maintain discipline and grooming of staff 6.Maintaine hygiene and sanitaion 7.Storage of food and provisions 8.Raw material quality check 9.Control over production and wastage 10.Adhering to HACCP standards 11.Reporting to Sous Chef 12.Grievance management of kitchen team 13.Set duty roasters and set timings for the production team Interested Candidate, Kindly send the resume at poonamoasis@gmail.com Regards, Poonam Chiplunkar SG OASIS

Posted 5 months ago

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