7700 Chef Jobs - Page 32

हमारे कैफ़े के लिए एक अनुभवी और ईमानदार कुक की आवश्यकता है जो निम्नलिखित आइटम बना सके: चाय / कॉफी मैगी / सैंडविच / pasta चाइनीज़ फ़ास्ट फ़ूड (नूडल्स, फ्राइड राइस, मंचूरियन) बर्गर और पिज़्ज़ा साफ-सफाई का ध्यान रखने वाला, समय पर काम करने वाला और कैफ़े के माहौल में फिट बैठने वाला व्यक्ति चाहिए।

We are looking for an experienced South Indian & Hyderabadi Breakfast Chef for our breakfast café. The ideal candidate should be passionate about cooking authentic dishes and consistently deliver exceptional taste and quality. Key Responsibilities: Prepare and cook authentic South Indian and Hyderabadi breakfast items (e.g., idli, dosa , vada, puri etc.) Maintain the original taste, quality, and presentation of each dish Manage kitchen operations during breakfast hours Ensure hygiene, cleanliness, and safety standards are met in the kitchen Maintain inventory of ingredients and coordinate for fresh supplies Innovate and add new items to the menu when required

You are looking for a DevOps Technical Lead who will play a crucial role in leading the development of an Infrastructure Agent powered by Generative AI (GenAI) technology. In this role, you will be responsible for designing and implementing an intelligent Infra Agent that can handle provisioning, configuration, observability, and self-healing autonomously. Your key responsibilities will include leading the architecture and design of the Infra Agent, integrating various automation frameworks to enhance DevOps workflows, automating infrastructure provisioning and incident remediation, developing reusable components and frameworks using Infrastructure as Code (IaC) tools, and collaborating with AI/ML engineers and SREs to create intelligent infrastructure decision-making logic. You will also be expected to implement secure and scalable infrastructure on cloud platforms such as AWS, Azure, and GCP, continuously improve agent performance through feedback loops, telemetry, and model fine-tuning, drive DevSecOps best practices, compliance, and observability, as well as mentor DevOps engineers and work closely with cross-functional teams. To qualify for this role, you should hold a Bachelor's or Master's degree in Computer Science, Engineering, or a related field, along with at least 8 years of experience in DevOps, SRE, or Infrastructure Engineering. You must have proven experience in leading infrastructure automation projects, expertise with cloud platforms like AWS, Azure, GCP, and deep knowledge of tools such as Terraform, Kubernetes, Helm, Docker, Jenkins, and GitOps. Hands-on experience with LLMs/GenAI APIs, familiarity with automation frameworks, and proficiency in programming/scripting languages like Python, Go, or Bash are also required. Preferred qualifications for this role include experience in building or fine-tuning LLM-based agents, contributions to open-source GenAI or DevOps projects, understanding of MLOps pipelines and AI infrastructure, and certifications in DevOps, cloud, or AI technologies.,

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail

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. A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Chef de Cuisine, 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. Be receptive 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 Sous 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 Sous 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. 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. 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. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. 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. Train team members on the correct usage of all equipment, tools and machines. 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? A Chef de Cuisine 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. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. 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! Work Locations Conrad Pune Schedule Full-time Brand Conrad Hotels & Resorts Job Culinary

Openshift Required Skills and Experience: • 3+ years experience working with RedHat OpenShift Infrastructure design, deployment and operational support. • Extensive knowledge of Linux Containers (Docker), Kubernetes, and deployment of containerized applications/microservices architectures • 2+ years’ experience working with RedHat Enterprise Linux operating system • Experience with Java, JBoss, nginx, Node.js, and enterprise application architectures • Specific knowledge and experience with migrating and refactoring applications to containerized workloads • Demonstrated skill in at least one or more configuration management/scripting technology (such as Ansible/Chef/Puppet/Python) • Specific knowledge and experience provisioning multi-node HA clusters – including monitoring, performance testing, and application deployment • Experienced with automated deployment tools • Deep conceptual and applied understanding of DevOps concepts, tools, and practices • Hands-on experience with CI/CD tools such as Git, Jenkins, or comparable substitutes • Must have good analytic skills and the ability to apply these skills in a multi-tasking environment where multiple projects will require participation at a given time. • Must have outstanding skills in communicating complex technical issues, and providing comprehensive written, oral and/or digital products. • Working knowledge of networking topics such as protocols, firewalls, load balancer, etc. • Must have the willingness to document, share knowledge and train other members of the team. Preferred: Experience with VMware technologies such as vCenter, vRA and vRO and experience running OpenShift on bare metal • Working knowledge of SSL certificate management • Experience with Agile teams, tools, practices & ceremonies (kanban, stand-ups, sprints, etc.) • Keeps abreast of relevant industry leading standards and emerging technologies • Container and Pod level Monitoring and Logging: Dynatrace, QRadar • Experience working with IBM Cloud and/or AWS.

Job Overview: The Pizza Chef is responsible for preparing high-quality pizzas using fresh ingredients, following traditional and modern recipes. The role requires expertise in dough preparation, topping combinations, and oven management to ensure consistent taste and presentation. Experience: 3-7 years Location: Bandra west Key Responsibilities: Prepare pizza dough from scratch, ensuring proper fermentation and texture. Roll, stretch, and shape dough for various pizza styles. Select, prepare, and portion toppings for daily use. Assemble pizzas following restaurant recipes and customer requests. Operate and maintain pizza ovens, ensuring proper temperature control. Monitor cooking times to produce consistently well-cooked pizzas. Maintain cleanliness and hygiene in the kitchen, following food safety standards. Manage inventory levels of pizza ingredients and report shortages. Ensure timely preparation of pizzas during peak hours. Experiment with new flavors and recipes to enhance the menu. Adhere to all kitchen safety procedures and hygiene regulations. Train and mentor junior kitchen staff when necessary. Skills & Qualifications: Proven experience as a Pizza Chef, Baker, or relevant role in a pizzeria or restaurant. In-depth knowledge of different pizza styles (Neapolitan, New York-style, Sicilian, etc.). Ability to hand-stretch dough and manage multiple pizzas simultaneously. Familiarity with different types of pizza ovens (wood-fired, gas, electric). Strong understanding of food safety regulations and kitchen hygiene. Excellent knife skills and ingredient preparation techniques. Ability to work in a fast-paced, high-pressure environment. Strong organizational and time-management skills. Team player with good communication skills. Interested candidates can send their updated resume at parmar.j@cran.in or call at 8452950795.

JD for Automation Total 8+ Automation experience. Hands on experience on DevOps tools such as Ansible, ServiceNow Orchestration, Terraforms, etc. Ansible experience is highly preferred. 3+ years experience in any of the scripting languages like Python, PowerShell Script, Shell Script, Jenkins. Able to design technical specification documents. Experience developing and consuming APIs. Experience with Agile development methodology. Understanding of workflow-based logic. Ability to present technical details to non-technical audiences. Excellent problem solving/analytical skills and complex troubleshooting methods. Ability to work through ambiguous situations. Excellent presentation, verbal, and written communication skills. Self-motivated, able to work independently, and able to take initiative without always being directed. Ability to multitask in a fast paced environment and prioritize the most critical

Additional Information Job Number 25109897 Job Category Food and Beverage & Culinary Location The Westin Mumbai Garden City, Goregaon East, Mumbai, Maharashtra, India, 400063VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25109814 Job Category Food and Beverage & Culinary Location Courtyard Mumbai International Airport, CTS 215, Opposite Carnival Cinemas, Mumbai, Maharashtra, India, 400059VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education And Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards And Responsibilities Are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. 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. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, 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.

Additional Information Job Number 25109856 Job Category Food and Beverage & Culinary Location The Westin Pune Koregaon Park, 36/3-B Koregaon Park Annexe, Pune, Maharashtra, India, 411001VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education And Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards And Responsibilities Are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. 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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25109855 Job Category Food and Beverage & Culinary Location The Westin Pune Koregaon Park, 36/3-B Koregaon Park Annexe, Pune, Maharashtra, India, 411001VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Job Summary Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards And Responsibilities Are Met For Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. 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. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Company Description As 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. Do what you love, care for the world, dare to challenge the status quo! Job Description Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work. Ensure personal cleanliness and proper deportment of all team members. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage. Discuss with the Executive Chef and recommends menu price adjustments. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner. Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food. Suggest new recipe/products which may improve quality of food or lower food cost. Check the maintenance of all kitchen equipment. Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Company Description Gründe für Accor zu arbeiten? Wir sind weit mehr als ein weltweit führendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Persönlichkeit passen. Wir unterstützen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen dafür, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen Möglichkeiten von Accor erkunden kannst. Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam können wir die Gastronomie und Hotellerie von morgen verändern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/. Tu das, was Du liebst, trage etwas für die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS Job Description Chef de partie Bereit für einen aufregenden Karriereschritt? Sie werden eine Hauptrolle in unserer Küche spielen, indem Sie Seite an Seite mit einem fantastischen Team zusammenarbeiten. Das Essen, das Sie zubereiten, kochen und servieren bringt unsere Gäste zum Lächeln und dazu, mehr zu wollen. Was Wir Bieten In 3-4 Punkten Aufführung der Vorteile und Benefits der Tätigkeit bei Mitarbeiterkarte für vergünstigte Tarife in Accor weltweit Sie erhalten Zugang zu unserem Trainingsangebot über unsere Accor Akademien und haben die Möglichkeit, Qualifikationen während der Arbeitszeit zu erlangen. Sie haben die Möglichkeit, Ihr Talent zu entwickeln, sowohl innerhalb Ihres Hotels, als auf der ganzen Welt Im Rahmen unserer Corporate Social Responsibility Aktivitäten, wozu auch unser Nachhaltigkeitsprogramm „Planet 21“ zählt, leisten Sie zudem einen aktiven Beitrag für die lokale Gemeinschaft. Was Sie Erwartet Zur Verbesserung des Arbeitsumfelds und der Speisen/Speisekarten teilen Sie aktiv Ideen und tauschen Meinungen und Ratschläge aus Sie gewährleisten die konstante Zubereitung aller Speisen von à la Carte und/oder Buffetmenüs nach Rezepten des Hotels und entsprechend der Standards Sie kommunizieren effizient mit dem Team und holen aktiv das Feedback der Gäste ein Qualifications Was Sie mitbringen: Sie arbeiten auch unter Druck in einer schnelllebigen Umgebung sehr gut Sie arbeiten gern gemeinsam als Teil eines Teams Bei Bedarf ergänzen Sie Zusatzqualifikationen/Diplome/Abschlusszertifikate sofern notwendig Additional Information Ihr Team Und Arbeitsumfeld In 1-2 Sätzen stellen Sie das Team, das Hotel oder den Arbeitsplatz so vor, dass sie die Kultur widerspiegeln Hinweis: Die Anpassung kann an spezifische lokale oder gesetzliche Anforderungen erfolgen, wie z.B. Arbeitserlaubnis Unser Engagement Für Diversity & Inclusion Wir sind ein integratives Unternehmen und unser Ziel ist es, vielfältige Talente anzuziehen, zu rekrutieren und zu fördern.

Company Description As 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. Do what you love, care for the world, dare to challenge the status quo! Job Description Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Culinary Department in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas.

Company Description As 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. Do what you love, care for the world, dare to challenge the status quo! Job Description Monitor food quality and consistency to ensure that the food presented to our guest is of the highest quality standard Perform yield testing, product identification and ensure that rotation and labelling adhere to written guidelines for food produce specifications Monitor dry and general stores daily, ensure that all perishable produce delivered to the hotel follow the written guidelines for product specifications. Give special attention to all imported products/seasonal products Conduct weekly kitchen walk-through and liaise with Executive Steward to ensure that the kitchen sanitation and Engineering maintenance and standards are met Perform hands on as and when required to demonstrate a variety of international cuisine through food tasting Monitor all food items ordered to ensure minimal wastage and proper product utilization is carried out at all times Ensure that no unauthorized personal enters the kitchen at any point in time and that those who enter follow the guideline set forth by the occupational health department Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Work closely with receiving department and storeroom to ensure that received goods are of the standard quality and according to hotel’s specifications Update recipe, costing and menu planning for promotions

Who We Are Zadara is a leading provider of AI edge clouds, delivering a groundbreaking distributed cloud platform purpose-built for sovereign AI applications. Zadara platform powers advanced AI capabilities with the simplicity, agility, and flexibility of cloud computing while ensuring seamless multi-tenancy through fully automated, end-to-end provisioning of compute, storage, and networking resources. Zadara’s vision is to build and operate the largest global Edge Cloud Network to enable innovative technologies & services that improve the way the world communicates, works, heals, travels and plays. We have a global and diverse workforce that is growing as we expand our customer base. Together as a team we are making an impact on the Edge Cloud market. Our Zadarian Culture All Zadarians are finding their edge by living and breathing our core values; All Belonging, Accountable together, Exceptionally focused, Flexible, Trailbreaking, and Zealous. We believe that good things happen to people and business in a culture of choice. Where diverse and individual needs, wants and wishes are respected and rewarded — where the possibilities are limitless. Here you can, breakout and breakthrough to do your best work. What Diversity, Equity & Inclusion Mean To Us We believe in the power of Diversity, Equity, and Inclusion (DEI). Members of our distributed team come from different geographies and cultural backgrounds and we serve a diverse population. Our commitment to DEI helps us design better products and services, and serve our employees, customers, and partners. Our commitment to Diversity, Equity and Inclusion is critical to our vision and to our impact, and helps us boost our perspective, creativity, and growth. The Cloud Support Engineer II plays a pivotal role in ensuring the seamless operation and optimal performance of our cloud-based products across diverse customer environments. As part of our 24x7 global support team, this Tier II role is responsible for actively monitoring and responding to system-generated alerts, serving as an escalation point for complex issues related to servers, networking equipment, and cloud infrastructure.Key responsibilities of this role include leading advanced diagnostics, conducting detailed log analysis, performing in-house testing, and opening engineering tickets when necessary to drive resolution. The engineer is expected to collaborate closely with cross-functional teams to troubleshoot and resolve challenging technical issues, drive effective incident management, to take ownership of escalations from the Tier I team and work toward identifying the root cause of issues.This customer-facing role demands a strong blend of analytical acumen, deep technical expertise, and empathetic communication skills to deliver exceptional customer experiences. The engineer will be working with customers from across the globe and is expected to maintain a professional, respectful attitude in every interaction, upholding our high standards of support, and a genuine care for solving customer problems thoroughly and efficiently. Your day to day Build and maintain strong relationships with customers and partners. Ensure a customer-first approach in all interactions and maintain high satisfaction levels. Provide quality technical guidance and training . Monitor cloud services and infrastructure to proactively identify and resolve potential issues before they impact customers. Service, analysis and resolution of tasks and support tickets Prioritize and manage several open tasks at one time. Respond to tickets with urgency and clarity, via phone, email, or remote access, according to SLAs. Provide high-level technical support, following tickets through to resolution. Offer expert technical support for cloud-based and on-premises storage solutions, including object storage and network configuration. Troubleshoot complex issues related to networking, Linux operating systems, and cloud computing environments. Own escalations from the Tier I team and drive detailed investigations to identify the root cause. Open engineering tickets when needed, supported by in-depth log analysis and results from internal testing. Collaborate with engineering and product teams as necessary to ensure resolution. Participate in creating high-quality Root Cause Analysis (RCA) reports for customers, with a strong understanding of the issue and the ability to clearly present the findings. This role includes on-call responsibilities, including weekends and public holidays, as part of a rotational schedule to support high-priority escalations and ensure continuous service availability. Work closely with management and senior members of different departments and third-party vendors to identify recurring problems and contribute to long-term solutions. Actively contribute to the Support knowledge base by creating clear, comprehensive training materials and documentation for internal and external use. Document best practices, incident post-mortems, and troubleshooting runbooks, updating knowledge base. Contribute to continuous improvement efforts in support delivery processes and tooling. Basic Qualifications 4 - 7 years experience in technical customer support. Outstanding communication skills, both written and verbal, with fluency in English. Excellent interpersonal and customer service skills including prior client-facing experience. Strong understanding of storage technologies (SAN, NAS, object storage) and networking principles. Proficient in cloud computing services (AWS, Azure, Google Cloud) with a focus on storage and networking solutions. In-depth knowledge of Linux OS, including system administration and troubleshooting. Excellent problem-solving skills and the ability to work under pressure. Effective time management skill working on multiple issues at once. Develop and maintain technical documentation, guides, and FAQs to assist customers and promote self-service troubleshooting. Ability to work with and successfully communicate with those who are technically proficient and with those with limited understanding of technical concepts. Understanding of ITIL V3 concepts, processes and functions. Your education Bachelor's Degree in Computer Science, Engineering or related field. Nice to have Experience with systems and technologies (VMware, KVM, Docker, Kubernetes) Solid experience with microservices (Docker, K8S) Solid experience in storage technologies and protocols (RAID, NFS, SMB, iSCSI, FC, S3, Swift) Hands-on experience in Openstack (managing and troubleshooting) Solid experience with cloud services (AWS, Azure, GCP) Experience with configuration management systems (Ansible, Chef, Puppet) At least CCNA-level experience in Networking AdministrationL3 network equipment configuration (BGP, OSFP, etc.) Experience with ip tables in Linux and network-level ACLs Full-stack or backend developers are welcome. Zadara is an equal opportunity employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, disability, veteran status, and other protected characteristics. Our recruitment process may include the use of AI-powered search tools to proactively identify candidates based on job requirements. Please review Zadara's Privacy Policy here Please review Lever's Privacy Policy here

Continental Chef – Job Responsibilities (Short): Prepare and present high-quality Continental dishes Ensure consistency in taste, portion, and presentation Develop and update Continental menus with variety Maintain kitchen hygiene and food safety standards Coordinate with kitchen team for smooth operations Control food cost through efficient use of ingredients Supervise and train commis and junior staff in Continental cooking techniques Job Types: Full-time, Permanent, Fresher Pay: From ₹14,500.00 per month Benefits: Food provided Provident Fund Supplemental Pay: Yearly bonus Work Location: In person

Additional Information Job Number 25121210 Job Category Food and Beverage & Culinary Location Jim Corbett Marriott Resort & Spa, Village Dhikuli, Ranikhet Road, Ramnagar, Uttarakhand, India, 244715 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.

To overseeing all culinary operations, ensuring high-quality food production, managing kitchen staff, and maintaining financial performance. They develop menus, manage budgets, and implement food safety standards. The role requires strong leadership, communication, and organizational skills, as well as a passion for food and customer satisfaction. Key Responsibilities: Menu Planning & Development: Creating and updating menus, ensuring they are profitable, appealing, and meet quality standards. Kitchen Management: Overseeing all aspects of kitchen operations, including food preparation, presentation, and hygiene. Staff Management: Recruiting, hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Inventory & Cost Control: Managing inventory, ordering supplies, controlling food costs, and minimizing waste. Food Safety & Quality: Ensuring that all food preparation and handling procedures meet strict food safety and quality standards, including maintaining a clean and organized kitchen environment. Financial Management: Managing the kitchen budget, monitoring expenses, and contributing to the overall financial performance of the hotel's food and beverage operations. Customer Satisfaction: Addressing customer feedback and complaints, and working to improve the overall dining experience. Collaboration: Working with other departments, such as front-of-house staff and management, to ensure seamless operations and a positive guest experience. Skills and Qualifications: Extensive culinary knowledge and experience, including a strong understanding of various cuisines and cooking techniques. Strong leadership and management skills, including the ability to motivate and inspire a team. Excellent communication and interpersonal skills, both written and verbal. Exceptional organizational and time-management skills. A passion for food and a commitment to delivering high-quality dishes. Ability to work under pressure and meet deadlines. Knowledge of food safety regulations and hygiene standards. Culinary degree or relevant certification is often preferred Job Type: Full-time Experience: total work: 10 years (Preferred) Work Location: In person

Site Reliability Engineering (SRE) at Equifax is a discipline that combines software and systems engineering for building and running large-scale, distributed, fault-tolerant systems. SRE ensures that internal and external services meet or exceed reliability and performance expectations while adhering to Equifax engineering principles. SRE is also an engineering approach to building and running production systems – we engineer solutions to operational problems. Our SREs are responsible for overall system operation and we use a breadth of tools and approaches to solve a broad set of problems. Practices such as limiting time spent on operational work, blameless postmortems, proactive identification, and prevention of potential outages. Our SRE culture of diversity, intellectual curiosity, problem solving and openness is key to its success. Equifax brings together people with a wide variety of backgrounds, experiences and perspectives. We encourage them to collaborate, think big, and take risks in a blame-free environment. We promote self-direction to work on meaningful projects, while we also strive to build an environment that provides the support and mentorship needed to learn, grow and take pride in our work. What you’ll do Work in a DevSecOps environment responsible for the building and running of large-scale, massively distributed, fault-tolerant systems. Work closely with development and operations teams to build highly available, cost effective systems with extremely high uptime metrics. Work with cloud operations team to resolve trouble tickets, develop and run scripts, and troubleshoot Create new tools and scripts designed for auto-remediation of incidents and establishing end-to-end monitoring and alerting on all critical aspects Build infrastructure as code (IAC) patterns that meets security and engineering standards using one or more technologies (Terraform, scripting with cloud CLI, and programming with cloud SDK). Participate in a team of first responders in a 24/7, follow the sun operating model for incident and problem management. What experience you need BS degree in Computer Science or related technical field involving coding (e.g., physics or mathematics), or equivalent job experience required 2-5 years of experience in software engineering, systems administration, database administration, and networking. 1+ years of experience developing and/or administering software in public cloud Experience in monitoring infrastructure and application uptime and availability to ensure functional and performance objectives. Experience in languages such as Python, Bash, Java, Go JavaScript and/or node.js Demonstrable cross-functional knowledge with systems, storage, networking, security and databases System administration skills, including automation and orchestration of Linux/Windows using Terraform, Chef, Ansible and/or containers (Docker, Kubernetes, etc.) Proficiency with continuous integration and continuous delivery tooling and practices Cloud Certification Strongly Preferred What could set you apart An ability to demonstrate successful performance of our Success Profile skills, including: DevSecOps - Uses knowledge of DevSecOps operational practices and applies engineering skills to improve resilience of products/services. Designs, codes, verifies, tests, documents, modifies programs/scripts and integrated software services. Applies agreed SRE standards and tools to achieve a well-engineered result. Operational Excellence - Prioritizes and organizes one’s own work. Monitors and measures systems against key metrics to ensure availability of systems. Identifies new ways of working to make processes run smoother and faster. Systems Thinking - Uses knowledge of best practices and how systems integrate with others to improve their own work. Understand technology trends and use knowledge to identify factors that achieve the defined expectations of systems availability. Technical Communication/Presentation - Explains technical information and the impacts to stakeholders and articulates the case for action. Demonstrates strong written and verbal communication skills. Troubleshooting - Applies a methodical approach to routine issue definition and resolution. Monitors actions to investigate and resolve problems in systems, processes and services. Determines problem fixes/remedies. Assists with the implementation of agreed remedies and preventative measures. Analyzes patterns and trends.

Prepare and cook meals for patients, staff, and visitors, Adhering to specific dietary requirements and nutritional standards. Develop and plan menus in collaboration with dietitians, ensuring a variety of healthy options that meet the dietary needs of patients with various health conditions Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Paid time off Work Location: In person

Job Description Prime Function Ensure food philosophy is maintained with a standardised product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products. Key Responsibilities Food & Beverage Production Planning Follows guidelines laid by the Executive Chef on menu plan and design. People Management Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Oversee the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas. Operations Management Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organise rosters for casual, agency and section staff as per guidelines set by the Executive Chef. Promote an environment of team work to facilitate the achievement of department and ACCOR objectives. Monitor quantity and quality of food products for the assigned section to ensure compliance with ACCOR standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. maintains relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

Supervise and coordinate kitchen staff, including cooks and prep workers. Ensure food is prepared and presented according to recipes and standards. Monitor portion control and minimize food waste. Maintain cleanliness and organization of the kitchen in compliance with health and safety regulations. Support with scheduling, training, and onboarding of new kitchen staff. Assist with inventory control and ordering of food and supplies. Enforce proper use and maintenance of kitchen equipment. Ensure all kitchen operations meet company standards and customer satisfaction. Address staff issues or emergencies in the absence of the kitchen manager or head chef. Work closely with front-of-house staff to ensure smooth service delivery. Qualifications: Proven experience as a continental cuisine chef, or in a kitchen supervisory role. In-depth knowledge of food safety and sanitation regulations. Strong leadership and organizational skills. Ability to work in a fast-paced environment. Excellent communication and problem-solving skills. Culinary school diploma or equivalent experience is preferred. Flexibility to work evenings, weekends, and holidays as needed Job Types: Full-time, Permanent Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Work Location: In person