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Haccp Jobs in Riyadh

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11 Jobs

We search for the below position, if there is any one interest to move for a new challenge and have the capability please send your updated CV.

Skills :

We search for the below position, if there is any one interest to move for a new challenge and have the capability please send your updated CV.

Skills :

Commis 1

Sisban Holding Company
Riyadh
3-6 years

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 :

Demi Chef De Partie (DCDP)

Sisban Holding Company
Riyadh
4-9 years

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

Skills :

Chef De Partie (CDP)

Sisban Holding Company
Riyadh
4-8 years

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

Skills :

Commis 1

Sisban Holding Company
Riyadh
1-6 years

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 :

Commis 2

Sisban Holding Company
Riyadh
1-6 years

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)

Sisban Holding Company
Riyadh
3-6 years

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

Skills :

We search for the below position, if there is any one interest to move for a new challenge and have the capability please send your updated CV.

Skills :

Outlet Head Chef

Sisban Holding Company
Riyadh
10-15 years

Maintaining Standard Procedure, Outlet Head Chef must always.

Skills :

Chef De Partie (CDP)

Sisban Holding Company
Riyadh
4-9 years

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

Skills :

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