7700 Chef Jobs - Page 40

Job Summary: We are seeking a dedicated and experienced Cook to join our culinary team in delivering high-quality food and exceptional guest experiences. The ideal candidate will be passionate about cooking, knowledgeable about food safety, and able to thrive in a fast-paced hospitality environment. Key Responsibilities: Prepare and cook menu items in accordance with recipes and standards. Ensure food presentation meets hotel/restaurant standards. Maintain cleanliness and hygiene in the kitchen as per HACCP guidelines. Monitor stock levels and report shortages to the Head Chef. Assist in receiving and storing kitchen supplies properly. Follow all safety and sanitation policies during food preparation. Maintain equipment and report any maintenance issues. Work collaboratively with the kitchen and service team. Assist with menu Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Experience: Hospitality sector: 2 years (Required) Cook: 2 years (Required) Chef: 2 years (Required) Work Location: In person

Key Responsibilities: Assist in the preparation and cooking of basic dishes as directed by senior chefs. Follow recipes, portion control guidelines, and presentation standards. Ensure cleanliness and sanitation of the kitchen, workstations, utensils, and equipment. Properly label, date, and store all food items. Assist with receiving and storing deliveries. Maintain stock rotation to minimize waste. Adhere to food safety and hygiene regulations (FSSAI standards or equivalent). Support other sections in the kitchen as needed. Perform other duties as assigned by Chef de Partie or Sous Chef. Requirements: Diploma or certificate in Culinary Arts or Hotel Management preferred. 0–1 years of experience in a hotel, restaurant, or similar kitchen environment. Basic knowledge of food preparation techniques and kitchen equipment. Strong hygiene and cleanliness habits. Ability to work in a team and under pressure. Willingness to learn and grow within the culinary field. Flexible to work in shifts, including weekends and holidays. Work Conditions: Fast-paced kitchen environment Standing for extended periods Exposure to heat and kitchen equipment Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Paid sick time Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Experience: Cook : 5 years (Required) Hospitality : 5 years (Required) Chef: 5 years (Required) Work Location: In person

Madras Salad, Chennai’s health-first cloud kitchen, is hiring a Continental Chef who’s not just passionate about food — but about innovation, leadership, and teamwork . If you love crafting fusion dishes, designing exciting menus, training teams, and running a smart kitchen, we want you on our side. Key Responsibilities: Design and develop a creative, fusion-focused continental menu aligned with Madras Salad’s healthy food philosophy. Train kitchen assistants and junior chefs on recipe execution, prep methods, and plating. Set up, document, and enforce SOPs and workflows to ensure consistency and speed. Innovate new dishes regularly with a focus on health, seasonality, and global trends. Collaborate with cross-functional staff to ensure smooth kitchen operations. Assign, supervise, and track daily kitchen tasks and responsibilities of subordinates. Manage food quality, prep time, hygiene standards, and portion control and maintain SOP. Who You Are: A creative chef with 3+ years experience in Continental or Fusion cuisines. Strong in kitchen planning, team management, and recipe documentation. Eager to work in a fast-paced, cloud kitchen model. A team player who leads with calm, clarity, and creativity. Location: Ekkatutahngal, Chennai Contact number: 9790100210 Job Types: Full-time, Permanent Pay: Up to ₹45,000.00 per month Benefits: Food provided Health insurance Internet reimbursement Life insurance Provident Fund Schedule: Day shift Supplemental Pay: Overtime pay Performance bonus Shift allowance Yearly bonus Work Location: In person

At Xerago, our DevOps Engineer plays a crucial leadership role in ensuring our infrastructure, applications, and development processes operate at the highest standards. You will be a key driver in enhancing our DevOps strategy, focusing on automation, on-premises infrastructure management , and secure, scalable deployments . As a senior member, you'll mentor junior engineers, collaborate across departments, and steer strategic DevOps initiatives aligned with business goals. Responsibilities: Lead the design, implementation, and optimization of scalable DevOps processes with a strong emphasis on on-premises infrastructure and hybrid cloud environments. Drive automation across build, test, and deployment pipelines (CI/CD), ensuring high availability, reliability, and performance of infrastructure. Identify, evaluate, and integrate modern tools, platforms, and best practices in line with current DevOps trends. Collaborate with development and QA teams to streamline software delivery and promote infrastructure as code (IaC) principles. Enforce security best practices , ensuring systems are protected from cybersecurity threats and vulnerabilities. Own configuration management, monitoring, logging, and alerting systems for performance and issue resolution. Provide technical leadership and mentorship to DevOps and engineering teams; set coding standards and conduct reviews. Manage production releases, incident response, root cause analysis, and post-mortems. Evaluate and implement observability solutions to ensure end-to-end visibility of infrastructure and applications. Technical Expertise: Strong hands-on experience managing on-premises infrastructure (Linux/Windows servers, networking, storage, firewalls). Deep understanding of Agile methodologies and DevSecOps practices. Proven expertise in CI/CD tools like Jenkins, GitLab CI, Bamboo, or CircleCI. Solid experience with version control systems (Git), build tools (Maven, Gradle), and artifact repositories (Nexus, Artifactory). Experience with configuration management tools such as Ansible, Chef, or Puppet. Experience with infrastructure provisioning tools like Terraform or CloudFormation. Familiarity with containerization and orchestration tools (Docker, Kubernetes) in hybrid or on-premises setups. Advanced scripting skills in Bash, Python, or PowerShell. Competent in SQL , shell scripting, and working with relational and non-relational databases. Proficient with automated testing tools , test strategy, and quality assurance in DevOps contexts. Familiarity with monitoring tools (Prometheus, Grafana, ELK, Datadog, etc.) and log aggregation . Soft Skills: Strong problem-solving ability with a strategic mindset. Excellent communication and interpersonal skills; able to collaborate across teams and present ideas clearly. Proven leadership in mentoring, coaching, and team building. Ability to manage multiple priorities in a fast-paced environment. Job Type: Full-time Experience: Kubernetes: 3 years (Required) CI/CD: 3 years (Required) Work Location: In person Speak with the employer +91 8056953991

Mission principale : Industrialisation des Moyens de Test Mission 1 : Assurer l’industrialisation des nouvelles solutions de test Rédiger les cahiers des charges selon les spécifications awardés (Temps de test, budget, délai de livraison, Capabilité et R&R) Garantir le bon déroulement des différentes phases du projet dans les parties relatives au Test Développer les moyens de test (Hardware et Software) Contribuer dans les échanges techniques avec le client dans les sujets relatifs au test en collaboration avec le chef de projet. Assurer la réception, validation et qualification des moyens de test Elaborer les couvertures de test Mission 2 : Chiffrer les nouvelles solutions de test Faire l’analyse DFT et assurer une bonne testabilité du produit en collaboration avec l’équipe projet et le client Participer aux choix techniques pour les nouvelles stratégies de test Chiffrer les moyens de test et les potentielles évolutions. Mission 3 : Assurer une productivité et efficience en continu des moyens de test Proposer et concrétiser en continu des pistes d’optimisation des solutions de test Optimiser les temps de test. Améliorer en continu la couverture et la fiabilité des testeurs. Assurer une veille technologique par rapport aux stratégies et moyens de test et de contrôle automatisés. Mission 4 : Assurer un entretien optimal et une efficience de fonctionnement des moyens de test sous sa responsabilité Supporter et former les techniciens Support Test Garantir le fonctionnement des moyens de test selon les spécifications définies depuis le lancement du projet Participer à la validation des interventions préventives sur les moyens de test Participer à la maintenance corrective des testeurs Niveau et spécialité requis : Ingénieur en électronique, électromécanique, mécatronique ou informatique industrielle Expérience professionnelle: 5 ans dans un milieu industriel dans le domaine du test des cartes électroniques.

Personal Assistant Cum Front Desk Executive Responsibilities: • Greeting office visitors and directing them to the appropriate parties. • Handling basic office tasks, such as filing, delivering mail, forwarding/answering emails and phone calls, and data entry. • Coordinating schedules and managing calendars of Management. • Making travel arrangements and preparing documents, presentation materials, and facilities for meetings. • Co-ordination with Agencies for Maintaining, repairing, or replacing office equipment. • Be professional and pleasant while interacting with guests. • Schedule meetings, interviews, and appointments. • To look after /coordination for Admin work. • Attend phone calls and redirect them to the appropriate line. • Take messages and pass them on to the receiver. • Receive packages/couriers, deliveries, and letters. • Regularly check and sort emails. • Keep an inventory of office supplies and ensure it is always stocked. • Maintain a filing system of all required documents. • Maintain a visitor’s logbook. • Ensure reception area is tidy and presentable, with all necessary stationery and material (e.g., pens, forms, and brochures). • Maintain office security by following safety procedures and controlling access via the reception desk (monitor logbook, issue visitor badges). • Attend all tasks individually related Office Management. • Organize & manage individually all tasks related with Employee Engagement/ Parties/ Pooja. • Look after study, emails, and coordination with the tuition teacher of Director's daughter. • Assist Business development/ Digital Marketing-related work. • Coordinate with the Director’s chef for meal planning. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Paid sick time Paid time off Provident Fund Language: English (Preferred) Work Location: In person

About AiSensy AiSensy is a WhatsApp based Marketing & Engagement platform helping businesses like Adani, Delhi Transport Corporation, Yakult, Godrej, Aditya Birla Hindalco., Wipro, Asian Paints, India Today Group Skullcandy, Vivo, Physicswallah, Cosco grow their revenues via WhatsApp. Enabling 100,000+ Businesses with WhatsApp Engagement & Marketing 400Crores + WhatsApp Messages done between Businesses and Users via AiSensy per year Working with top brands like Delhi Transport Corporation, Vivo, Physicswallah & more High Impact as Businesses drive 25-80% Revenues using AiSensy Platform Mission-Driven and Growth Stage Startup backed by Marsshot.vc, Bluelotus.vc & 50+ Angel Investors Now, we’re looking for a DevOps Engineer to help scale our infrastructure and optimize performance for millions of users. What You’ll Do (Key Responsibilities) 🔹 CI/CD & Automation: Implement, manage, and optimize CI/CD pipelines using AWS CodePipeline, GitHub Actions, or Jenkins . Automate deployment processes to improve efficiency and reduce downtime. 🔹 Infrastructure Management: Use Terraform, Ansible, Chef, Puppet, or Pulumi to manage infrastructure as code. Deploy and maintain Dockerized applications on Kubernetes clusters for scalability. 🔹 Cloud & Security: Work extensively with AWS (Preferred) or other cloud platforms to build and maintain cloud infrastructure. Optimize cloud costs and ensure security best practices are in place. 🔹 Monitoring & Troubleshooting: Set up and manage monitoring tools like CloudWatch, Prometheus, Datadog, New Relic, or Grafana to track system performance and uptime. Proactively identify and resolve infrastructure-related issues. 🔹 Scripting & Automation: Use Python or Bash scripting to automate repetitive DevOps tasks. Build internal tools for system health monitoring, logging, and debugging. What We’re Looking For (Must-Have Skills) ✅ Version Control: Proficiency in Git (GitLab / GitHub / Bitbucket) ✅ CI/CD Tools: Hands-on experience with AWS CodePipeline, GitHub Actions, or Jenkins ✅ Infrastructure as Code: Strong knowledge of Terraform, Ansible, Chef, or Pulumi ✅ Containerization & Orchestration: Experience with Docker & Kubernetes ✅ Cloud Expertise: Hands-on experience with AWS (Preferred) or other cloud providers ✅ Monitoring & Alerting: Familiarity with CloudWatch, Prometheus, Datadog, or Grafana ✅ Scripting Knowledge: Python or Bash for automation Bonus Skills (Good to Have, Not Mandatory) ➕ AWS Certifications: Solutions Architect, DevOps Engineer, Security, Networking ➕ Experience with Microsoft/Linux/F5 Technologies ➕ Hands-on knowledge of Database servers

We are providing job for freshers. We will be providing trainig also. Need confident, well mannered fresher for the job. Its a job for the kitchen work in restaurant or cloud kitchen or cafe. We also train you in Italian cuisine and Pizza. If you feel like learning something in kitchen or food businees or want to be a cook or chef than here is the way. Apply Now. Job Types: Permanent, Fresher Pay: ₹8,000.00 - ₹12,000.00 per month Benefits: Flexible schedule Internet reimbursement Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Education: Secondary(10th Pass) (Required) Language: Hindi, English (Required) License/Certification: Aadhar Card (Required) Shift availability: Day Shift (Preferred) Night Shift (Required) Overnight Shift (Required) Work Location: In person

Additional Information Job Number 25119885 Job Category Food and Beverage & Culinary Location Le Meridien Jaipur Resort & Spa, Number 1, RIICO, Jaipur, Rajasthan, India, 302028 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. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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.

Food & Beverage Manager 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. The Food & Beverage Manager has the key responsibility of ensuring that all Food & Beverage outlets, Conference and Banqueting operations are managed as successful independent profit centers, ensuring maximum guest satisfaction and consistency in line with Hilton International standards. This role will achieve these through the key strategies of planning, controlling, organizing and marketing. What will I be doing? As the Food & Beverage Manager, you will be responsible for performing the following tasks to the highest standards: Ensure that each food and beverage outlet and conference and banqueting event is managed in line with key service standards and specified profit margins as an independent profit centre. Ensure that each outlet is managed by a management team (Restaurant Manager / Head Chef) who are totally accountable for the profitability and service standards achieved. Coordinate the formulation of the annual operating budget in determining outlet projected revenues and expenses, manning, operating equipment and FF&E requirements in line with the annual business plans, supported by key marketing plans as well as revenue driven initiatives. Provide accurate and realistic forecasts and updates on anticipated changes in the business whenever appropriate. Ensure that supplier liaison with the Purchasing Officer ensures maximum support with regards to sponsorship, marketing and pricing initiatives. Monitor all costs and recommend measures to control them. Ensure that the department operational budget is strictly adhered to. Ensure that all outlets and banquets are managed efficiently according to the established concept statements. Closely monitor productivity levels through productivity schedules in each outlet and take immediate corrective action if necessary. Monitor and control vacation planning for the department. Monitor, control and minimize overtime for the department. Ensure that the minimum operating standards are adhered to in order to achieve the level of service established in the departmental operations manual. Maintain and amend where appropriate all SOPs in line with company brand standards and outlet requirements. Work with the Outlet Managers, Banquet Service Managers and all respective Chef de Cuisines to take corrective action where necessary. Handle all guest complaints, requests and enquiries on food, beverages and services, adhering to established and clearly defined procedures and protocols. Take personal responsibility for maintaining and revising the policies and procedures manual associated with the department and inter dependent departments to ensure no ambiguity. Establish a rapport with guests. maintaining good customer relationship. Coordinate the formulation of the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers. Ensure that all Food & Beverage forms and reports are completed and forwarded to the relevant office in a professional and timely manner. Conduct monthly departmental meetings and daily operations briefings with Outlet Managers. Maintain good working relationships with colleagues and all other departments. Have complete understanding of the team member handbook and ensure that team members adhere to the regulations contained within. Train and develop Outlet Managers so that they are able to operate independently within their own profit centres. Ensure that each Outlet Manager plans and implements effective training programs for their team members with the Training Manager and Departmental Trainers. Develop F&B marketing activities and promotions in close cooperation with Outlet Managers, the Executive Chef and the Marketing Communications Manager. Conduct annual PDR for direct reports and ensure process is followed through by all Outlet Managers. Ensure that all team members report for duty punctually wearing the correct uniform and name badge at all times. Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. Be the key person in driving the hotel’s Food Safety Management System (FSMS). Ensure that one of the key responsibilities of all direct reports is to focus on the 9 high risk policies as well as to give Health and Safety compliance top priority. Ensure that full compliance is maintained in all aspects of Health and Safety within the hotel and any identified shortfalls are addressed with due priority. Assist in the building of an efficient team of team members by taking an active interest in their welfare, safety and development. Ensure that all team members provide courteous and professional service at all times. Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. Ensure that all team members have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety. Carry out bi-yearly inventory of operating equipment. Adhere to the hotel’s security and emergency policies and procedures. Ensure that all team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for? A Food & Beverage Manager 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: 5-8 years as Head of Food & Beverage 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. Working knowledge of mathematics. Familiar with computer systems. Relevant knowledge of food and beverage. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Knowledgeable of Food & Beverage and Conference & Banqueting operations and skills. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of services, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Thorough knowledge of food and beverage operations including food, beverages, supervisory aspects, service techniques, and guest interaction. Considerable skill in math and algebraic equations using percentages. Able to communicate in English, both verbally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect. Able to work under pressure and deal with stressful situations during busy periods. Able to walk, stand, and /or bend continuously to perform essential job functions. 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!

Additional Information Job Number 25119924 Job Category Food and Beverage & Culinary Location Le Meridien Jaipur Resort & Spa, Number 1, RIICO, Jaipur, Rajasthan, India, 302028 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. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, 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.

Organization- Grand Hyatt Gurgaon Résumé You will be responsible to provide an excellent and consistent level of service to your customers. Assists in the smooth and efficient running of the Engineering Department in support of all other operating departments Qualifications Minimum 2 years work experience in fire safety, fire prevention, or emergency response within a hotel or in a similar large building/complex with central plant; or Minimum 2 years college or technical school; or 6 months to 1 year related experience and/or training; or Equivalent combination of education and experience

About Swiggy Founded in 2014, Swiggy is India’s leading tech-driven on-demand delivery platform with a vision to elevate the quality of life for the urban consumer by offering unparalleled convenience. The platform is engineered to connect millions of consumers with hundreds of thousands of restaurants and stores across 500+ cities. Our phenomenal growth has come on the back of great technology, incredible innovation and sound decision-making. About Mumbai Foodie In 2024, Swiggy joined forces with Servd ( formerly known as Mumbai Foodie ), a leading Food Media House renowned for creating original content that highlights and recommends the best experiences in the city’s food and beverage landscape. From restaurant reviews and chef interviews to collaborations, events, and more, Servd has built a reputation as a trusted guide for food lovers. What began in Mumbai has now expanded to Pune , Bengaluru , Hyderabad , Goa , and Delhi —with more cities on the horizon. To get a better grasp of the work we do, take a look at our city pages: → @mumbaifoodie → @pune.servd → @bengaluru.servd → @hyderabad.servd → @goa.servd → @delhi.servd → @servd.india What will you work on? Manage day-to-day communication with clients, ensuring clarity, responsiveness, and alignment on goals. Translate client briefs into actionable tasks for internal teams and oversee timely, high-quality delivery. Coordinate across content, design, video, and strategy teams to ensure seamless project execution. Track campaign performance and lead post-campaign analysis to present insights, compile reports, and recommend improvements for future strategy Anticipate and resolve client concerns, managing expectations with transparency and professionalism. Manage and mentor servicing team members across cities, ensuring consistency and collaboration across locations Stay updated on client industries and digital trends to bring strategic value to conversations. Collaborate closely with internal teams at Servd and Swiggy to ensure alignment and seamless workflow Who are we looking for? Proven experience in client servicing within a creative or digital setup. Strong communication skills and ability to manage timelines, feedback, and cross-team coordination. Comfortable working with digital content and social media platforms. Proactive, solution-oriented, and calm under pressure. “We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regards to race, color, religion, sex, disability status, or any other characteristic protected by the law”

APPLICANTS WITH EXCELLENT BEVERAGE KNOWLEDGE SHOULD APPLY Administration Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Oversees the preparation and update of individual Departmental Operations Manuals. Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Customer Service Ensures that all employees deliver the brand promise and provide exceptional guest service at all times. Ensures that employees also provide excellent service to internal customers in other departments as appropriate. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. Personally and frequently verifies that guests in the Outlet are receiving the best possible service. Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations. Financial Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise. Achieves the monthly and annual personal target and the outlet’s revenue. Assists in the preparation of the Annual Business Plan for Food and Beverage. Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate. Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate. Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system. Marketing Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan. Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge. Continuously seeks Marketing and Public Relations opportunities to increase awareness and ultimately business. Operational Ensures that minimum brand standards have been implemented. Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented. Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests. Ensures that Food and Beverage employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. Operational (continued) Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate. Monitors service and food and beverage standards in the Outlet.Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary. Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation. Frequently verifies that only fresh products are used in food and beverage preparation. Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas. Conducts monthly inventory checks on all operating equipment and supplies. Liaises with the Kitchen and Beverage Department on daily operations and quality control. Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives. Ensures that the outlet is kept clean and organised, both at the front as well as the back of house. Liaises and organises with Housekeeping Department that the established cleaning schedules are strictly adhered to. Personnel Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees. Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Conducts annual Performance Development Discussions with employees and to support them in their professional development goals. Assists in the development of Departmental Trainers through ongoing feedback and monthly meetings. Plans and implements effective training programmes for employees in coordination with the Training Manager and Departmental Trainers. Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators. Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation. Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics. Personnel (continued) Ensures that all employees have a complete understanding of and adhere to employee rules and regulations. Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security. Feedbacks the results of the Employee Opinion Survey and ensures that the relevant changes are implemented. Other Duties Is knowledgeable in statutory legislation in employee and industrial relations. Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International. Understands and strictly adheres to Rules and Regulations established in the Employee Handbook and the hotel's policies concerning fire, hygiene, health and safety. Ensures high standards of personal presentation and grooming. Maintains strong, professional relationships with relevant representatives from competitor hotels, business partners and other organisations. Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel. Attends training sessions and meetings as and when required. Carries out any other reasonable duties and responsibilities as assigned.

Profile - Head Chef ( Asian, Japanese, and Spanish ) Job Location - Africa ( Congo ) Experience - 5 to 10 year (Asian, Japanese, and Spanish ) Salary - 170000 + Food, Accommodation, Medical, Transport, Key Responsibilities: Lead the culinary team in planning, developing, and executing seasonal, innovative, and profitable menus across Asian, Japanese, and Spanish offerings. Oversee all kitchen operations including procurement, inventory control, food costing, and staff scheduling. Recruit, train, mentor, and manage kitchen staff to maintain high morale and productivity. Ensure full compliance with health, safety, and sanitation standards, as well as internal policies and procedures. Maintain exceptional standards of food quality, presentation, and consistency. Monitor and control food and labor costs, minimizing waste through efficient practices and purchasing strategies. Collaborate with the management and marketing teams on promotional events, menu changes, and guest experience enhancements. Work closely with front-of-house management to ensure seamless service and high customer satisfaction. Stay up-to-date on global culinary trends, ingredients, and techniques relevant to the restaurants core cuisines. Manage kitchen budgets and track financial performance. Supervise kitchen equipment maintenance and coordinate timely repairs. Contact - 8487934346

Job Title: Sous Chef (Kitchen Head) Location: Artjuna Café – Goa (Main Branch) Company: (Artnico Handcrafts & Design Pvt. Ltd.) Job Type: Full-time About Us Artjuna is a well-known Mediterranean café and lifestyle space based in Goa, known for its fresh, healthy food, artisanal bakery, and vibrant community spirit. With multiple outlets across Goa and a growing presence, we are looking for passionate individuals to join our culinary team. Job Summary We are seeking an experienced and motivated Sous Chef to support the day-to-day kitchen operations. This role is hands-on, requires strong leadership, and a keen eye for maintaining food quality, hygiene, and team performance. Key Responsibilities: Supervise food preparation and ensure consistency in taste, presentation, and quality. Ensure kitchen hygiene, cleanliness, and food safety standards (FSSAI compliance). Manage inventory, control food costs, reduce wastage, and assist in vendor coordination. Train and guide junior chefs and kitchen staff to maintain performance and discipline. Collaborate with the team on seasonal menus, specials, and kitchen innovations. Monitor daily kitchen operations and step in as acting head chef when required. Requirements Minimum 3–5 years of experience as a Sous Chef or in a similar role. Strong background in Mediterranean, healthy, or contemporary cuisine preferred. Ability to lead a team in a fast-paced café or restaurant setup. Knowledge of kitchen systems, SOPs, food costing, and hygiene practices. Excellent communication and team management skills. Ability to work flexible hours, including weekends and holidays. Perks Creative, community-driven work environment Competitive salary based on experience Opportunities to grow within a fast-expanding brand Staff meals and benefits | Overtime Training & development in international F&B standards Job Types: Full-time, Permanent Pay: ₹35,000.00 - ₹60,000.00 per month Benefits: Health insurance Paid sick time Paid time off Provident Fund Supplemental Pay: Overtime pay Performance bonus Work Location: In person

We are looking for a creative and proficient executive in all aspects of food preparation. You will be “the chief” and maintain complete control of the kitchen for our catering events and product development. The candidate should have proven experience in catering industry. Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff’s activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Train junior personnel Requirements Proven working experience as a Head Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) BS degree in Culinary science or related certificate Qualifications 5+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints

1. Kitchen Leadership & Team Management Lead and manage the entire kitchen brigade, ensuring teamwork and discipline. Supervise and train junior chefs, line cooks, and kitchen staff on recipe standards and food safety. Schedule staff shifts and delegate tasks based on strengths and workload. 2. Menu Development Innovate, design, and periodically update the menu based on seasonality, trends, and customer preferences. Ensure a balance of creativity, profitability, and consistency in every dish. Work closely with the F&B manager or brand team to introduce promotional items and specials. 3. Food Quality & Consistency Maintain the highest standard of taste, presentation, and portion control. Monitor all kitchen operations to ensure consistent execution of recipes. Conduct regular tastings and kitchen audits. 4. Inventory & Cost Management Monitor inventory levels and ensure accurate stock rotation to reduce waste. Liaise with suppliers for quality ingredients at competitive prices. Maintain food cost percentage within the allocated budget. 5. Communication & Coordination Coordinate with front-of-house (FOH) for smooth service flow and timely dish delivery. Handle guest feedback related to food promptly and professionally. Communicate effectively with management regarding kitchen performance, needs, or challenges. 6. Operational Efficiency Oversee daily kitchen operations and ensure efficiency in prep, cooking, and dispatch. Optimize kitchen workflow and minimize downtime. Identify bottlenecks and implement solutions to streamline kitchen activities. 7. Training & Development Conduct regular skill-building workshops and training for staff. Mentor junior chefs to grow into future leaders. Create a growth roadmap for promising kitchen team members. Job Type: Full-time Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Ability to commute/relocate: Ludhiana, Punjab: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): What is your current salary? Work Location: In person

🔧 Pre-Opening Culinary Planning Conceptualize and develop multi-cuisine, fine-dining, casual, banquet, and specialty outlets in line with the hotel’s positioning. Create detailed kitchen layouts , equipment specifications, and OS&E requirements in collaboration with the project and design teams. Design menus for all outlets, banquets, and in-room dining with attention to guest preferences, innovation, and profitability. Recruit and onboard top culinary talent, ensuring a mix of expertise, creativity, and consistency. Finalize SOPs, recipe costing, inventory controls, food safety guidelines, and hygiene protocols. 🍽 Operational Leadership Post-Opening Ensure seamless daily operations across all kitchens, pastry, bakery, butchery, and commissary. Maintain exceptional food quality, presentation, and consistency across all service periods and venues. Partner with F&B Service and Events teams for flawless execution of high-profile events, weddings, and corporate functions. Drive innovation by updating menus periodically, introducing local and seasonal specialties, and experimenting with international trends. 💰 Cost Control & Profitability Set and monitor food cost targets , waste control, and portion management. Work closely with procurement to optimize vendor selection, pricing, and quality control. Monitor and review kitchen P&L statements, budget variance reports, and contribute to profitability improvements. 🧑‍🍳 Team Building & Training Lead, coach, and inspire a culinary team to deliver excellence with consistency. Implement training modules on kitchen safety, hygiene, plating techniques, and guest engagement (where applicable). Promote a high-performance culture focused on discipline, innovation, respect, and teamwork. ✅ Compliance & Safety Ensure full compliance with FSSAI, HACCP, ISO 22000 , and brand food safety standards. Conduct regular kitchen audits, food quality checks, and temperature logs. Champion kitchen cleanliness, occupational safety, and sustainability practices.

Prepare and cook menu items as per standard recipes and presentation Handle a specific section (tandoor, salad, sandwiches, etc.) efficiently during service Ensure food is cooked and presented consistently with proper portioning and taste Maintain high standards of hygiene and cleanliness in the kitchen Monitor mise en place and assist in daily stock checks Report low stock or quality issues to the Head Chef or Kitchen Supervisor Guide and support Commis 2 & 3 staff when needed Communicate clearly with the service team for smooth kitchen operations Follow café SOPs, safety standards, and food handling protocols at all times Wear proper uniform and maintain kitchen discipline Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Schedule: Day shift Supplemental Pay: Performance bonus Ability to commute/relocate: Jalandhar, Punjab: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): What is your current salary? Work Location: In person

Title - Hiring: Commis Chefs, OJTs & Interns @ The Salad House – Gurgaon Salary - Intern: ₹11,500 (short duration) | OJT: ₹12,000 – ₹15,000 | Commi 3 Chef: ₹16,000 About Us - The Salad House is built on one simple idea: serving good, honest food. No frozen items, no leftovers — even our dips and dressings are made fresh in-house daily. We’ve started with one restaurant and are ready to scale. There’s a real gap in the market for preservative-free, freshly made food — and we’re here to fill it. Current Team: Our chefs come from top culinary schools across India. Location : The Salad House – B-F30, Element One Mall, Sector- 49, Gurgaon LinkedIn Profile Link - https://www.linkedin.com/company/the-salad-house-co/ Roles & Responsibilities: Take ownership of your station and prepare dishes independently Contribute to new recipe development and manage mise-en-place (pre-preparation) Support the team during peak hours Assist with basic prep work like chopping, cleaning, and sorting ingredients Understand overall kitchen operations and maintain hygiene standards Take part in pop-ups at offices and residential communities, representing The Salad House while engaging with customers What We’re Looking For Must be a team player, quick learner, and follow hygiene rules Why Join Us: 1.A good salary (better than industry standards, based on your role and experience): Intern: ₹11,500 monthly in-hand (short duration) OJT: ₹12,000–₹15,000 monthly in-hand Commi 3 Chef: ₹16,000 monthly in-hand Commi 2 Chef: ₹18,000 monthly in-hand Commi 1 Chef: ₹21,000 monthly in-hand Performance will be reviewed every 3 months, and based on your progress, you could be promoted . These promotions can happen sooner if you demonstrate strong learning and consistently good results. 2. Nine (9) hours of work shift. 3. Freshly cooked in-house staff meal provided every day during your shift hours.

Company Description The Project Cafe, Ahmedabad is a gourmet cafe situated within a functioning art gallery, designed to connect the city's residents with creative professionals across various disciplines. This unique Experiential Retail and Hospitality concept integrates curated art and design into the interior, providing visitors with immersive experiences. The Project Cafe is a collaborative venture that has partnered with over 200 artists, designers, and performers, evolving into a dynamic 'human experience space' over three years. Role Description This is a full-time on-site role for a Sous Chef located in Ahmedabad. The Sous Chef will assist the Head Chef in daily kitchen operations, including food preparation, maintaining kitchen cleanliness, and ensuring high-quality dishes. The role involves menu planning, inventory management, and collaborating with team members to maintain a smooth kitchen workflow. The Sous Chef will also be responsible for supervising kitchen staff and ensuring compliance with health and safety regulations. Qualifications Proven experience as a Sous Chef or similar role Strong knowledge of culinary techniques and recipes Ability to manage kitchen staff and maintain a positive kitchen environment Excellent organizational and time-management skills Strong understanding of food safety and sanitation regulations Creative and innovative approach to menu planning Culinary degree or equivalent experience preferred

Company Description Novotel Hyderabad Airport designed to help guests find their way around easily is built on simplicity and elegance and well positioned near the new international airport. The hotel features 292 rooms and suites in the Premier Floor with WiFi access, along with a restaurant, a bar, a beautiful outdoor swimming pool and meeting rooms accommodating up to 400 guests covering a total area of 7 acres. The major access routes are National Highway 7 (from the west) and Srisailam SH (from the east). GENERAL INFORMATION Address – Rajiv Gandhi International Airport, Shamshabad, Hyderabad, Telangana, India, Pin -500108 Telephone number: +91 (0) 40 6625 0000 Website: https://all.accor.com/hotel/6687/index.en.shtml Job Description Primary Responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Responsible for the work assigned by Executive Sous Chef, Executive Chef, Sous Chef or Chef de Partie in any section of the kitchen as per the standards. Ensure to perform miscellaneous job-related duties as assigned. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of Novotel Hyderabad Airport should be brought to the attention of the Management. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Qualifications Knowledge and Experience Minimum Primary school education / Hotel Management Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language Competencies Service oriented with an eye for details Ability to work effectively and contribute in a team Self-motivated and energetic Well-presented and professionally groomed at all times

Opening with a reputed chain of Bakes & Restaurant - KANJIRAPALLI (Kottayam Dist) Position - South Indian Chef Candidates from South Kerala Preferred. Attractive Salary plus Free Accommodation and Food. Shoot your resume - info@ibayconsulting.com Whatsapp - +91 8111862607 Job Type: Full-time Pay: ₹30,000.00 - ₹60,000.00 per month Work Location: In person

Opening with a reputed chain of Bakes & Restaurant - KANJIRAPALLI (Kottayam Dist) Position - South Indian Chef Candidates from South Kerala Preferred. Attractive Salary plus Free Accommodation and Food. Shoot your resume - info@ibayconsulting.com Whatsapp - +91 8111862607 Job Type: Full-time Pay: ₹30,000.00 - ₹60,000.00 per month Work Location: In person