Cooking Jobs in Riyadh

Summary Prepares and cooks food for Hospital patients and staff. Cooks food in accordance with recipes and accepted technical standards.Essential Responsibilities and Duties 2.Assists in obtaining raw ingredients required for menus and prepares t

An Interest in basic food production, preparation and cooking techniques Attention for cleanliness & hygiene Punctual Eger to learn Work under pressure Active Listener Managerial competency (for Managers only).

Skills : Commis 1 , Brand Operations Manual , check-up of labels , fresh cooking , Knife Handling , Cooking

Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the ‘Brand Operations Manual’.

Skills : Demi Chef De Partie , DCDP , Chef , kitchen cooking , Sous Vide Cooking

A head waiter is the position responsible for the entire service staff. The way a Head Waiter understands and respects the standardized norms and procedures in almost the way all employees also see it, hence the head waiter must:

Skills : Head Waiter , Waiter , food services

Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Qoot Operations Manual’.

Skills : Floor Supervisor , Epos , Scheduling , Qoot Operations Manual , Customer relations , Training And Development , Control cash

The official job of the Head Chef is to be mainly overseeing the operations of the kitchen. All Kitchen staff in the outlet report to the Outlet head chef.
The Head Chef is responsible for everything that comes out of the kitchen from the tas

Skills : Head Chef

Ensure that all policies and procedures are followed in his or her Outlet as mentioned in the ‘Qoot Operations Manual

Skills : Outlet General Manager , food services , Outlet GM

Ensure that all policies and procedures are followed in his or her Bar as mentioned in the ‘Qoot Operations Manual’.

Skills : Head Barista , food & beverage , food services , Food quality control , Cost Control

He/she takes full charge of the branch during the low sales operations (should be communicated to director of operations).

Skills : Floor Supervisor , Food Quality Control , Food And Beverage , Floor Supervision

To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.

Skills : Demi Chef De Partie , Brand Operations Manual , Standardized preparation methods , Wastage and leftover control ,

The Outlet General Manager is the key to success of the operation. He / She must be a leader, a public relations expert, and a quality control specialist. He/ She is the person who keeps the restaurant profitable and running smoothly.

Skills : Outlet General Manager , Public Relations , Quality Control , Guest Service Quality , Epos

To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.

Skills : Chef De Partie , Food Service , fresh cooking , kitchen cooking , Chef

To Implement the standards and procedures necessary to achieve the stated quality and quantity of the produced food in his / her section.

Skills : Chef De Partie , Cost Control , Wastage and leftover control , food supply , Product production planning , Hot kitchen cooking , Cold kitchen cooking , Open Charcoal Cooking , Sous Vide Cooking

Maintaining Standard Procedure, Outlet Head Chef must always.

Skills : Outlet Head Chef , Chef , food services

Ensure that all policies and procedures are followed in his or her kitchen as mentioned in the ‘Brand Operations Manual’.

Skills : Commis , Cooking , Food Service , cooking operations

The Commis 1 main role is to assist the CDP / DCP the section with the preparation tasks during the first month and according to performance, will also work on finalizing the plates

Skills : Cooking , Commis , Chef , Food Service

Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary.

Skills : Cook , Cooking , Kitchen Operation Support