A LEADING RESTAURANT in Bahrain now invites applications for...
>HEAD BUTCHER
>BUTCHER
>CHEF DE PARTIE (COLD KITCHEN)
>FRESH FRUITS AND VEGETABLE PREPARATION STAFF
>CHEF DE PARTIE (HOT KITCHEN)
>CHIEF STEWARD
>NORTH INDIAN COOK
>ASSISTANT NORTH INDIAN COOK
>SOUTH INDIAN COOK
>ASSISTANT SOUTH INDIAN COOK
>KITCHEN HELPER
>CAMP SUPERVISOR
To apply & know details...
CODE B004. HEAD BUTCHER
The Head Butcher should have complete butchery knowledge of all types of meats and fish. Minimum of 8 years experience in the same field. Would be responsible for the butchery section reporting directly to the Sous Chef and Executive Chef.
Will also be responsible for a team of 4 butchers with whom he has to provide all butchery requirements for the whole kitchen.
CODE B005. BUTCHER
Qualified personal who have worked in the butchery section of industrial kitchens or large hotels. The correct candidate would be experienced in operating all butchery equipments such as bone saw machines, mincing machines etc. Each candidate should be experienced also in manual meat and fish cutting.
CODE B006. CHEF DE PARTIE (COLD KITCHEN)
The right candidate should be totally experienced in a cold kitchen that deals with Fresh Fruits and Vegetables. Should be experienced in all forms of salad preparation. This candidate will have 4 personal to assist him in day to day preparation of raw Fresh Fruits and Vegetables. Minimum of 5 to 8 years experience in the same line
CODE B007. FRESH FRUITS AND VEGETABLE PREPARATION STAFF
The right candidate should be experienced in working in a cold kitchen handling Fresh Fruits and Vegetables on a daily basis. Selected candidate will be working under the Chef De Partie (Cold Kitchen) to prepare daily meson plus for the whole kitchen.
CODE B008. CHEF DE PARTIE (HOT KITCHEN)
The right candidate should have a minimum of 8 to 10 years working experience in an industrial kitchen. Should be experienced in North and South Indian cusine and European style cusine. This staff will be responsible for all cooks, assistant cooks and kitchen helpers reporting directly to the Sous Chef and Executive Chef.
CODE B009. CHIEF STEWARD
The right candidate should have a minimum of 8 to 10 years experience working in industrial kitchen or 5 star hotels. Would be responsible for the cleaning of the full kitchen including kitchen equipments. Would have a total of 13 staff which would include pot washers and cleaners under him to be instructed on day to day cleaning operation. The Chief Steward would be reporting directly to the Sous Chef and Executive Chef.
CODE B010. NORTH INDIAN COOK
The correct candidate for this position should be totally experienced in cooking all types of North Indian dishes with mass cooking experience (minimum of 5 years experience). Should have worked with catering companies specializing only in North Indian cooking.
Please note: for this category we need only North Indian experienced cooks. Not cooks who know Indian style general cooking.
CODE B011. SOUTH INDIAN COOK
The correct candidate for this position should be totally experienced in cooking all types of South Indian dishes with mass cooking experience (Minimum of 5 years experience). Should have worked with catering companies specializing only in South Indian cooking.
Please note: for this category we need only South Indian experienced cooks. Not cooks who know Indian style general cooking.
CODE B012. ASSISTANT NORTH INDIAN COOK
Will work closely with the North Indian cook. As required for the cook should be totally experienced in North Indian style cooking. This Candidate should have a minimum 3 years experience in the same line.
CODE B013. ASSISTANT SOUTH INDIAN COOK
Will work closely with the South Indian cook. As required for the cook should be totally experienced in South Indian style cooking. This Candidate should have a minimum 3 years experience in the same line.
CODE B014. KITCHEN HELPER
All round helpers to assists the cooks & asst. cooks in day to day food preparation of specified menu. Hard working boys who have kitchen knowledge and can be moved around to assist in different type of menu preparations. Should have a minimum of 2 years hotel or industrial catering experience
CODE B015. CAMP SUPERVISOR
Will be reporting directly to the camp manager and executing day to day operations. Preferably required holding GCC driving license. Must have computer knowledge especially of Tally & Peach Tree programs. Minimum of 5 years experience required for this post in a similar position.
Terms and Conditions
Visa Type: Employment Visa
Duration of Contract: 2 years
Regular Working Hours: As per Bahrain Labour Laws
Food, Accommodation & Transportation: Free As per Company Policy
If interested FORWARD A COPY OF YOUR RESUME COMPULSORY to alkotian@yahoo.com
Contact| Arun Kotian |9819397083
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