🧑‍🍳 We’re Hiring – Chef (1–2 Years Experience) 📍 Location: Aluva, Ernakulam 📅 Immediate Opening Are you passionate about cooking? Lyfeat – Kerala’s emerging healthy food brand – is looking for a committed and creative Chef to join our growing kitchen team. 🔸 Who Can Apply? ✔️ Professionals with 1–2 years of experience ✔️ Freshers welcome – if you have the passion to create & grow ✔️ Those who love working out health-focused meals , not just food! 💪 If you’re someone who believes in clean cooking, and working with purpose – we want you! 📞 Call/DM: +91 9544068218 📧 Email Your CV: info@lyfeat.in Show more Show less

About Us: The Fern Goregaon is a 5-star Ecotel Hotel located in the heart of Mumbai’s western suburbs. Committed to sustainable hospitality and premium guest experiences, we pride ourselves on offering environmentally responsible luxury paired with exceptional service. Our F&B operations are a vital component of our guest offering, featuring a range of fine-dining, casual, and banqueting experiences. Job Summary: We are seeking an experienced and dynamic Food & Beverage Manager to lead all F&B operations across our outlets, in-room dining, and banquets. The ideal candidate will possess a passion for hospitality, strong operational knowledge, leadership ability, and a proven track record in a similar premium or luxury hotel environment. Key Responsibilities: Oversee the daily operations of all F&B outlets (restaurants, IRD, banquets). Lead, train, and motivate a team of supervisors, stewards, and service staff. Ensure consistent guest satisfaction by maintaining service and quality standards. Manage budgets, cost controls, and P&L for the F&B department. Develop and implement innovative strategies to increase F&B revenue and guest engagement. Monitor food and beverage inventory, stock rotation, and supplier relations. Ensure all health, safety, and hygiene protocols are followed per FSSAI and hotel standards. Collaborate with the Executive Chef and Sales team for new menu development and promotional events. Handle guest feedback and resolve issues efficiently to maintain brand reputation. Create SOPs for service excellence and regularly train the team to uphold them. Requirements: Bachelor's Degree or Diploma in Hotel Management or related field. Minimum 10–12 years of relevant experience in F&B operations, with at least 3 years in a managerial role in a 4 or 5-star property. Strong leadership, communication, and interpersonal skills. Excellent knowledge of food service management, wine & beverage trends, and banqueting. Proficient in budgeting, forecasting, inventory systems, and hospitality software (IDS/Opera/Micros etc.). Must be guest-oriented, detail-driven, and environmentally conscious. To Apply: Send your updated CV and cover letter to Career.tf.goregaon@fernhotels.com with the subject line "Application for F&B Manager – The Fern Goregaon" . Whats App your updated CV on - 9152295223 Job Types: Full-time, Permanent, Fresher Pay: ₹55,000.00 - ₹65,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person

Additional Information Job Number 25098152 Job Category Food and Beverage & Culinary Location Trinity Hotel Whitefield, No 134-136 Road No 1, Bengaluru, Karnataka, India, 560066 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Bounce - Job Opening Holla! Bounce is Hiring - Sous Chef Wanted! We're on the lookout for a passionate and experienced Sous Chef to join our vibrant team at Bounce, Bangalore. If you're someone who thrives in a dynamic kitchen, loves working with a variety of cuisines, and leads with energy and accountability - we want you! Position: Sous Chef Experience: 3 to 5 years Industry: Hospitality / Hotels / Restaurants Job Type: Full-Time Location: Bounce, Bangalore, Karnataka CTC: Rs 30,000 - Rs 55,000 per month Website: www.bounceinc.in Key Responsibilities: - Oversee and process all supplied food items with precision. - Support the Head Chef in food preparation and presentation. - Manage daily supply chain operations efficiently. - Ensure optimal cost and time utilization in kitchen operations. - Take accountability for food quality and consistency. - Step in and lead the kitchen team during the Head Chef's absence - Maintain compliance with FSSAI guidelines, FIFO protocols, and kitchen hygiene standards. - Handle multi-cuisine preparations - Continental, Indian, Asian, etc. - Prior experience in banquet, flight catering, or high-volume kitchen setups is a strong advantage. Perks & Benefits: - Health Insurance - Provident Fund - Overtime Pay - Performance Bonuses - Annual Bonus Work Schedule: Day Shift Candidate Requirements - Minimum 3 years of experience as a Sous Chef (Preferred) - Ability to relocate or reliably commute to Bounce, Bangalore Interested? Send us your updated resume at info.hr@bounceinc.in or 96531 64262 Let's cook up success together at Bounce! Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹55,715.24 per month Benefits: Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Work Location: In person

Job description Job Title: R&D Chef – Food Innovation & Automation Location: Bangalore Job Type: Full-Time Experience: 1+ years (Preferred) Salary: 3 –4 LPA Industry: FoodTech Job Summary: Are you a passionate, energetic chef who loves to experiment and create? Do you dream of revolutionizing how the world eats? We’re looking for YOU to join our food technology company that’s redefining convenience and nutrition through smart automation. This is an excellent opportunity for experienced electricians passionate about delivering safe and efficient electrical solutions in varied environments. Key Responsibilities: Develop new recipes and food variants rapidly and consistently, focusing on millet and healthy food ingredients. Collaborate with our engineering and product teams to ensure recipes are optimized for automation and dispensing. Conduct culinary R&D to maintain taste, texture, consistency, and nutrition. Test and refine recipes in sync with machine capabilities and user feedback. Innovate with millet, grains, and modern healthy cuisines that align with user preferences and regional diversity. Required Qualifications & Skills: A high-energy, enthusiastic chef with a strong passion for food innovation. Degree or diploma in Hotel Management, Food Science, or Nutrition. Certifications in Food Safety, Culinary Innovation, or R&D-based cooking are a plus. Minimum 1+ years of experience as a chef in professional kitchens, culinary R&D, or food innovation. Ability to think creatively and adapt recipes to meet automation standards. Deep interest or experience in millet-based, healthy, or regional cuisines. Fast-paced recipe development capabilities with consistent quality control. Strong communication and collaboration skills. Nice to Have: Experience working with or for a food automation or tech-based kitchen. Familiarity with dietary trends, sustainable ingredients, and health-focused meals. Background in food science or culinary R&D. Why Join Us? Be at the forefront of food innovation and automation. Work in a creative, collaborative, high-growth environment. See your creations delivered to thousands of users through cutting-edge technology. Help shape the future of tech-driven kitchens and smart food systems. About the Company : Freshot Robotics Address: 139, 1st Main, 4th Cross, Sarvabhouma Nagara, MSRS Nagar, Bilekahalli, Next to IIM, near Sky Pool, Bengaluru, Karnataka 560076 Important Note: The interview will be conducted only in person at our Bengaluru office. Job Type: Full-time Pay: ₹300,000.00 - ₹400,000.00 per year Benefits: Health insurance Schedule: Day shift Work Location: In person

Chef de Partie A Chef de Partie is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls. What will I be doing? A Chef de Partie, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure all food preparation meets standards Prepare and present high quality food Supervise staff Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist in positive outcomes from guest queries in a timely and efficient manner Ensure food stuffs are of a good quality and stored correctly Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Be environmentally aware What are we looking for? A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role A current, valid, and relevant trade commercial cookery qualification (proof may be required) Strong coaching skills Ability and desire to motivate teams Excellent communication skills NVQ Level 3 Achieved Basic Food Hygiene Certificate Supervisory experience Positive attitude Ability to work under pressure Ability to work on own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous kitchen experience in similar role Intermediate Food Hygiene Knowledge of current food trends What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Job Description: We are looking for an experienced and passionate Chef de Partie – South Indian Cuisine to join our culinary team. The ideal candidate should have strong expertise in authentic South Indian dishes, including traditional breakfast items, tiffin varieties, and regional specialties. Key Responsibilities: Prepare and present high-quality South Indian dishes consistently. Manage the South Indian kitchen section independently. Ensure hygiene, food safety, and sanitation standards are strictly followed. Collaborate with the Executive Chef on menu planning, food costing, and kitchen inventory. Train and guide junior kitchen staff as needed. Monitor portion control, waste management, and ensure minimal food wastage. Maintain kitchen equipment and follow proper maintenance protocols. Requirements: Proven experience as CDP or Demi Chef specializing in South Indian cuisine. Excellent knowledge of various South Indian recipes, techniques, and presentation styles. Strong understanding of kitchen operations, food safety standards, and hygiene protocols. Ability to work in a fast-paced environment and handle pressure. Good communication and team management skills. Culinary degree/diploma preferred but not mandatory. Job Type: Full-time Pay: From ₹30,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus Shift allowance Work Location: In person Expected Start Date: 20/06/2025

Key Responsibilities: Prepare and serve a variety of pantry items such as sandwiches, salads, chaats, beverages, and snacks. Ensure fresh and high-quality ingredients are used in all preparations. Maintain cleanliness and organization of the pantry area at all times. Monitor pantry stock levels and coordinate with the procurement team for inventory replenishment. Follow food safety and hygiene regulations strictly. Provide courteous and prompt service to customers. Assist in planning and introducing new pantry menu items as needed. Minimize wastage and ensure cost-effective operations. Requirements: Proven experience as a pantry master, pantry chef, or in a similar role in a restaurant, café, or catering service. Good knowledge of snack preparation, beverages, and chaat items. Strong understanding of food hygiene and safety standards. Ability to work efficiently in a fast-paced environment. Excellent communication and customer service skills. Basic inventory and stock management skills. Preferred Qualifications: Certification in food handling or hospitality (optional but preferred). Experience in managing a small team (if applicable). Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹40,000.00 per month Work Location: In person Application Deadline: 18/06/2025 Expected Start Date: 20/06/2025

Want head chef with experience Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Rotational shift Work Location: In person

Chef should know to cook different cuisines Job Type: Full-time Pay: From ₹25,550.35 per month Benefits: Food provided Schedule: Day shift Rotational shift Work Location: In person Expected Start Date: 20/06/2025

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description We are seeking a dedicated and skilled Commis II (Continental) to join our culinary team in Gandhinagar, India. As a Commis II, you will play a crucial role in supporting our kitchen operations and delivering exceptional Continental cuisine to our guests. Assist the Production team in preparing high-quality Continental dishes Execute tasks assigned by the Executive Chef or Chef de Partie in various kitchen sections Adhere to HACCP procedures and maintain accurate, up-to-date records Contribute to exceeding guest expectations through the quality and service of food products Collaborate with kitchen staff to ensure smooth and efficient operations Maintain a clean and organized work environment Perform miscellaneous job-related duties as assigned by senior kitchen staff Qualifications Culinary training or relevant experience in Continental cuisine Proficiency in basic cooking techniques and food preparation Strong understanding of kitchen hygiene, food safety, and HACCP principles Excellent knife skills and ability to operate standard kitchen equipment Detail-oriented approach to work with a focus on consistency and quality Ability to work efficiently in a fast-paced, high-pressure environment Good communication and teamwork skills Physical stamina to stand for extended periods and lift heavy items when necessary Flexibility to work varying shifts, including weekends and holidays Passion for culinary arts and commitment to guest satisfaction Additional Information "Diversity & Inclusion for Accor means welcoming each and everyone and respecting their differences by giving priority only to qualities and skills in extending employment and development opportunities. Our ambition is to provide meaningful employment, a warm and welcoming culture, excellent working conditions and to promote the development of all people, including those with disabilities. Do not hesitate to let us know of any specific needs you may have so that we can take them into consideration."

Executive Sous Chef With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What ll I be doing? As the ecutive 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 tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Have an open-minded approach to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advice on challenges they face, ensuring that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Attend communication meetings and ensure that all assigned team members receive this communication. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? An Executive Sous Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate. 5-8 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Good command in English, both verbal and written to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Organization- Grand Hyatt Goa Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge Show more Show less

Organization- Grand Hyatt Kochi Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge. Show more Show less

Organization- Hyatt Regency Chandigarh Resumen You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef Concierge is responsible to assist the Front Office / Assistant Front Office Manager in managing the guest service department as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing and controlling the Concierge operation and administration. Calificaciones Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Assistant Manager - Concierge or Guest Service Manager. Should be a holder of the 'Clefs d'Or'. Good problem solving, organisational and interpersonal skills are a must. Show more Show less

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef Concierge is responsible to assist the Front Office / Assistant Front Office Manager in managing the guest service department as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing and controlling the Concierge operation and administration. Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Assistant Manager - Concierge or Guest Service Manager. Should be a holder of the 'Clefs d'Or'. Good problem solving, organisational and interpersonal skills are a must. Show more Show less

Organization- Hyatt Regency Chandigarh Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef Concierge is responsible to assist the Front Office / Assistant Front Office Manager in managing the guest service department as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing and controlling the Concierge operation and administration. Qualifications Ideally with a relevant degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Assistant Manager - Concierge or Guest Service Manager. Should be a holder of the 'Clefs d'Or'. Good problem solving, organisational and interpersonal skills are a must. Show more Show less

A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. What will I be doing? 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 stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety and food safety legislation Report maintenance, hygiene and hazard issues Be environmentally aware What are we looking for? A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Relevant qualifications for this role Excellent planning and organizing skills Ability multi-task and meet deadlines Strong supervisory skills A current, valid, and relevant trade qualification (proof may be required) A creative approach to the production of food Positive attitude Good communication skills Ability to work under pressure Ability to work on own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Previous kitchen experience in similar role Passion for producing high quality food Knowledge of current food trends Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! Work Locations Hilton Chennai Hotel Schedule Full-time Brand Hilton Hotels & Resorts Job Culinary Show more Show less

🔄 WE’RE HIRING: SHIFT MANAGER @ COCCOLO 🔄 📍 Mohali | Full-Time | Service Ninja Needed Coccolo isn’t your average restaurant. We’ve got flair. We’ve got fire. We’ve got flour in the air and a playlist that slaps. 🎶🍕 And now… we need a Shift Manager who can keep it all flowing like a dream, even when things get spicy. What You’ll Do: 🕺 Lead your shift like a boss (but cooler) 🧾 Oversee floor ops, service standards, and team energy 🫱 Be the go-to between FOH, BOH, and the guests 🧠 Solve problems before they become problems 🔥 Keep the fire alive, literally and emotionally You’re the One If: 👀 You’ve got 1-3 years of experience in restaurant leadership ⚡ You’re fast on your feet and sharper than a chef’s knife 🎤 You can talk to anyone, and keep your cool under pressure 💬 You lead with empathy, but you don’t tolerate sloppy vibes 📈 You’re hungry to grow into bigger roles (and we’re here for it) What You Get: 🍝 Staff meals worth writing home about 💸 Competitive pay + incentives 🚀 Career growth in a fast-moving restaurant 👨‍👩‍👧‍👦 A young, tight-knit team that has your back 🌟 A place that values personality, not just protocol We’re not hiring a manager to “supervise.” We’re hiring someone to set the tone , own the shift, and make Coccolo unforgettable, every single day. 📧 Apply now: teamhq.71@outlook.com / Whatsapp 9056222071 Know someone who was born for this ? Tag them below 👇 #CoccoloHiring #HospitalityJobs #RestaurantCareers #NowHiring Show more Show less

Job Title: Kitchen Stewarding (KST) Manager Location: Daffan, Goregaon – Mumbai Industry: Hospitality / 5-Star Hotel Salary: ₹40,000 – ₹50,000 per month Experience Required: 8–10 years (Minimum 2 - 3 years in a supervisory or managerial role) Employment Type: Full-time About the Role: We are seeking an experienced and proactive Kitchen Stewarding (KST) Manager to join our team at a leading 5-star hotel in Goregaon, Mumbai. The ideal candidate will ensure the cleanliness, sanitation, and hygiene of all kitchen and food preparation areas, while managing a team of stewards and maintaining operational efficiency. Key Responsibilities: Supervise and coordinate daily kitchen stewarding operations, ensuring cleanliness and hygiene standards are consistently met. Oversee the proper handling, cleaning, and storage of all kitchen equipment, utensils, and crockery. Manage stewarding inventory, requisitions, and cost controls. Develop and implement cleaning schedules and checklists in coordination with the Executive Chef and F&B Manager. Train, motivate, and schedule stewarding staff to ensure productivity and adherence to SOPs. Ensure compliance with all health, safety, and sanitation regulations (FSSAI and hotel standards). Coordinate with the kitchen and F&B teams for smooth operations during peak service hours, banquets, and events. Conduct regular audits of stewarding areas and dishwashing equipment. Qualifications & Skills: Graduate or diploma in Hotel Management preferred. 8–10 years of experience in kitchen stewarding, preferably in a 4 or 5-star hotel. Strong team management and leadership skills. Knowledge of HACCP, hygiene and sanitation standards. Ability to handle pressure and resolve issues quickly and efficiently. Familiarity with stewarding-related inventory and cost control procedures. What We Offer: Competitive salary within the ₹40,000 – ₹50,000 range. Opportunity to work in a reputed luxury hotel environment. Career growth and training opportunities. Staff meals, uniforms, and duty benefits as per hotel policy. Show more Show less

Join Our Culinary Team at Rang Lords Inn, Bharuch Position: Demi Chef de Partie (DCDP) – Continental Cuisine Location: Rang Lords Inn, Bharuch, Gujarat Experience: Minimum 3 Years in Continental Cuisine Employment Type: Full-Time Industry: Hospitality / Hotel / Food Production About Us: Rang Lords Inn, located in the heart of Bharuch, is a trusted name in hospitality—known for delivering warm service, refined comfort, and memorable dining experiences. We are expanding our team and looking for a passionate, skilled Demi Chef de Partie to elevate our Continental offerings. What You'll Do: As a DCDP – Continental, you'll be a key member of our kitchen brigade, contributing to high-quality food production and creative plating that enhances our guest experience. Your role includes: Preparing and presenting a range of Continental dishes with precision and consistency. Supporting the Chef de Partie and Sous Chef in daily kitchen operations. Ensuring hygiene and safety standards are strictly maintained. Training and mentoring Commis-level chefs. Assisting in inventory checks, mise-en-place, and kitchen organization. Taking initiative in new dish development and kitchen improvement. Who You Are: We're looking for someone who brings more than just technical skills to the table. You should be: Experienced with at least 3 years in a Continental kitchen environment. Well-versed in cooking techniques like grilling, sautéing, baking, and sauce preparation. Knowledgeable about international food trends, basic nutrition, and flavor balance. Organized, efficient, and clean in work habits. Able to work under pressure while maintaining quality. A team player with a genuine passion for food and service What We Offer: Competitive Salary (based on experience & skill). Professional, growth-oriented environment in a fast-growing town. Staff meals and accommodation (if needed). Opportunity to be part of a young, motivated team in a reputed hotel brand. Exposure to evolving culinary practices and customer preferences. Ready to Cook Up a Great Career? Apply now and take the next step in your culinary journey with us. To Apply: Email your resume to: hrrlib@lordshotels.com For queries, contact: +91-9265799771 Show more Show less

Lead, Platform Engineering Gurgaon, India Information Technology 309234 Job Description About The Role: Grade Level (for internal use): 11 Department overview: PVR DevOps is a global team that provides specialised technical builds across a suite of products. DevOps members work closely with the Development, Testing and Client Services teams to build and develop applications using the latest technologies to ensure the highest availability and resilience of all services. Our work helps ensure that PVR continues to provide high quality service and maintain client satisfaction. Position summary S&P Global is seeking a highly motivated engineer to join our PVR DevOps team in Noida. DevOps is a rapidly growing team at the heart of ensuring the availability and correct operation of our valuations, market and trade data applications. The team prides itself on its flexibility and technical diversity to maintain service availability and contribute improvements through design and development. Duties & accountabilities The role of Principal DevOps Engineer is primarily focused on building functional systems that improve our customer experience. Responsibilities include: Creating infrastructure and environments to support our platforms and applications using Terraform and related technologies to ensure all our environments are controlled and consistent. Playing a leading role in implementing DevOps technologies and processes e.g. Containerisation, CI/CD, infrastructure as code, metrics, monitoring etc. Automating always Supporting, monitoring, maintaining and improving our infrastructure and the live running of our applications Maintaining the health of cloud accounts for security, cost and best practices Acting as a mentor for junior team members Providing assistance to other functional areas such as development, test and Client services Knowledge, Skills & Experience: Required: Strong background in Linux/Unix Administration in IaaS / PaaS / SaaS models Deployment, maintenance and support of enterprise applications into AWS including (but not limited to) Route53, ELB, VPC, EC2, S3, ECS, SQS Deep understanding of Terraform and similar ‘Infrastructure as Code’ technologies Good understanding of cloud security models and best practices Good understanding of modern CI/CD methods and approaches Strong experience with SQL and NoSQL databases such MySQL, PostgreSQL, DB/2, MongoDB, DynamoDB Experience with automation/configuration management using toolsets such as Chef, Puppet or equivalent Experience of enterprise systems deployed as micro-services through code pipelines utilizing containerisation (Docker) Ability to use a wide variety of open source technologies and tools Working knowledge, understanding and ability to write scripts using languages including Bash, Python and an ability to understand Java, JavaScript and PHP Working knowledge of development Languages – Java (preferred) Knowledge of best practices and IT operations in an always-up, always-available service Experience with systems and IT operations operating within an ISO27001 environment Can manage regular system patching, including critical security upgrades and will seek strategies to automate these process Can work with and manage key suppliers in the production environments (security suppliers, suppliers providing infrastructure monitoring and others) Expertise in system monitoring and alerting strategies and can draw on their experience to drive improvements in system monitoring with automation, third party tools and frameworks and validating external suppliers Personal competencies Personal Impact Confident individual – able to represent the team at various levels Strong analytical and problem-solving skills Demonstrated ability to work independently with minimal supervision Ability to prioritise and multi-task balancing technical, business and other drivers Highly organized with very good attention to detail Methodical, organized problem solving skills – analytical nature Takes ownership of issues and drives through the resolution. Flexible and willing to adapt to changing situations in a fast moving environment Communication Demonstrates a global mindset, respects cultural differences and is open to new ideas and approaches Able to build relationships with all teams, identifying and focusing on their needs Ability to communicate effectively at business and technical level is essential. Experience working in a global-team Teamwork An effective team player and strong collaborator across technology and all relevant areas of the business. Enthusiastic with a drive to succeed. Thrives in a pressurized environment with a “can do” attitude Must be able to work under own initiative About S&P Global Market Intelligence At S&P Global Market Intelligence, a division of S&P Global we understand the importance of accurate, deep and insightful information. Our team of experts delivers unrivaled insights and leading data and technology solutions, partnering with customers to expand their perspective, operate with confidence, and make decisions with conviction. For more information, visit www.spglobal.com/marketintelligence. What’s In It For You? Our Purpose: Progress is not a self-starter. It requires a catalyst to be set in motion. Information, imagination, people, technology–the right combination can unlock possibility and change the world. Our world is in transition and getting more complex by the day. We push past expected observations and seek out new levels of understanding so that we can help companies, governments and individuals make an impact on tomorrow. At S&P Global we transform data into Essential Intelligence®, pinpointing risks and opening possibilities. We Accelerate Progress. Our People: We're more than 35,000 strong worldwide—so we're able to understand nuances while having a broad perspective. Our team is driven by curiosity and a shared belief that Essential Intelligence can help build a more prosperous future for us all. From finding new ways to measure sustainability to analyzing energy transition across the supply chain to building workflow solutions that make it easy to tap into insight and apply it. We are changing the way people see things and empowering them to make an impact on the world we live in. We’re committed to a more equitable future and to helping our customers find new, sustainable ways of doing business. We’re constantly seeking new solutions that have progress in mind. Join us and help create the critical insights that truly make a difference. Our Values: Integrity, Discovery, Partnership At S&P Global, we focus on Powering Global Markets. Throughout our history, the world's leading organizations have relied on us for the Essential Intelligence they need to make confident decisions about the road ahead. We start with a foundation of integrity in all we do, bring a spirit of discovery to our work, and collaborate in close partnership with each other and our customers to achieve shared goals. Benefits: We take care of you, so you can take care of business. We care about our people. That’s why we provide everything you—and your career—need to thrive at S&P Global. Our benefits include: Health & Wellness: Health care coverage designed for the mind and body. Flexible Downtime: Generous time off helps keep you energized for your time on. Continuous Learning: Access a wealth of resources to grow your career and learn valuable new skills. Invest in Your Future: Secure your financial future through competitive pay, retirement planning, a continuing education program with a company-matched student loan contribution, and financial wellness programs. Family Friendly Perks: It’s not just about you. S&P Global has perks for your partners and little ones, too, with some best-in class benefits for families. Beyond the Basics: From retail discounts to referral incentive awards—small perks can make a big difference. For more information on benefits by country visit: https://spgbenefits.com/benefit-summaries Global Hiring and Opportunity at S&P Global: At S&P Global, we are committed to fostering a connected and engaged workplace where all individuals have access to opportunities based on their skills, experience, and contributions. Our hiring practices emphasize fairness, transparency, and merit, ensuring that we attract and retain top talent. By valuing different perspectives and promoting a culture of respect and collaboration, we drive innovation and power global markets. - Equal Opportunity Employer S&P Global is an equal opportunity employer and all qualified candidates will receive consideration for employment without regard to race/ethnicity, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, marital status, military veteran status, unemployment status, or any other status protected by law. Only electronic job submissions will be considered for employment. If you need an accommodation during the application process due to a disability, please send an email to: EEO.Compliance@spglobal.com and your request will be forwarded to the appropriate person. US Candidates Only: The EEO is the Law Poster http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf describes discrimination protections under federal law. Pay Transparency Nondiscrimination Provision - https://www.dol.gov/sites/dolgov/files/ofccp/pdf/pay-transp_%20English_formattedESQA508c.pdf - IFTECH202.2 - Middle Professional Tier II (EEO Job Group) Job ID: 309234 Posted On: 2025-06-15 Location: Gurgaon, Haryana, India

Additional Information Job Number 25098284 Job Category Food and Beverage & Culinary Location Udaipur Marriott Hotel, Tiger Hills Badi Road Hawala Khurd, Udaipur, Rajasthan, India, 313001 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Offre publiée le 03/06/2025 Mécanicien de maintenance 56 H/F Missions Assurer les entretiens périodiques des matériels Vente de prestations additionnelles Intervient à l’atelier ou chez les clients Assurer les visites de contrôle annuel sur les matériels Respecter les temps alloués pour les interventions Renseigner quotidiennement les heures effectuées durant la journée dans l’application des temps Autonomie responsabilité Sous la responsabilité hiérarchique du chef d’atelier Relation constante avec la clientèle et les autres services de la concession Compétences requises Connaissances et intérêt pour le milieu agricole, en particulier le matériel agricole Règle de sécurité Savoir rendre compte Autonomie, rigueur, motivation, esprit d’équipe Formation/Diplômes Formation en mécanique agricole, TP, PL, auto ou expérience comme chauffeur en ETA/CUMA Localisation Agence MS Equipement Morbihan (56) 56300 Pontivy J'ENVOIE MA CANDIDATURE TÉLÉCHARGER L'OFFRE Show more Show less

Position : TechOps Engineer Location : Gurgaon Experience : 5-6 Years Responsibilities Deployment of production application with Jenkins and Bitbucket. Expertise System troubleshooting and problem-solving across platforms and applications domain Evaluation new technology options and vendor products Knowledge of Incidents and escalation practices Should have worked in project management tools like Confluence, and JIRA Work with the TechOps team to architect, install, and maintain server, network, and storage infrastructure in the cloud Produce and maintain clear and thorough technical documentation as it pertain to operating procedures, change management, inventories, etc. Understanding of security concepts (firewall, VPN, security certificates, and credential management) Install, configure, and maintain Linux operating systems and applications Perform system monitoring, troubleshooting, and performance tuning Collaborate with development teams to ensure proper integration of software applications with the Linux infrastructure Automate routine tasks using scripting languages such as Bash or Python Stay up to date with Linux technologies, security vulnerabilities, and best practices Hands-on experience with DevOps tools, such as Jenkins, Bitbuckets CI/CD, Ansible, Chef, Puppet, Terraform, or Cloud Formation Experience in Change Management & Problem Management domains Ability to work independently and manage multiple priorities in a fast-paced environment Design, deploy, and manage AWS cloud infrastructure, including EC2 instances, VPCs, S3 buckets, and IAM policies Monitor and respond to AWS service incidents and outages Preferred Skills Linux : RHEL CI-CD : Bitbucket & Jenkins Kubernetes Platform- EKS, Redhat OpenShift, Open-Source Kubernetes Public Cloud : AWS, OCI Scripting : Python/bash Configuration Management : Ansible, Terraform, CloudFormation Source control : Git Qualifications B.Tech/B.E in Computer Science or a related technical discipline with 5-7 years of relevant experience (ref:hirist.tech) Show more Show less