7700 Chef Jobs - Page 44

Role Overview As a Chef de Partie (CDP) specializing in Chinese cuisine, you'll spearhead one section of the kitchen—such as stir-fry, dim sum, noodles, or steamed dishes—ensuring authentic flavor, high standards, and efficient service. Key Responsibilities Chinese Dish Preparation & Cooking Master classic techniques—stir-frying, steaming, braising, deep-frying—to consistently produce flavorful, authentic dishes to standardized recipes. Station Management & Supervision Oversee your designated section; guide junior cooks or commis to ensure smooth service flow and quality compliance. Inventory & Ingredient Control Monitor stock levels, estimate daily ingredient needs, ensure freshness, and maintain proper storage. Uphold standards for taste, portion size, temperature, and plating. Minimize waste and ensure food safety protocols are followed. Qualifications & Requirements Quality Assurance & Food Presentation Hygiene & Safety Compliance Menu Development & Innovation (optional) Team Communication & Coordination Experience: 3+ years of hands-on experience in Chinese or Asian cuisine kitchens, with at least 1 year in a leadership (supervisory) role. Education: Culinary degree or relevant certification; hotel management or cuisine specialization is advantageous. Technical Skills: Proficient in knife work, mise en place, multiple cooking stations and Chinese flavor balancing. DohajLeadership, organizational ability, strong communication, resilience under pressure, and attention to detail. RedditRedditMandarin or Cantonese proficiency preferred in bilingual kitchens. English fluency beneficial for collaboration. Preferred Attributes Soft Skills: Language (if applicable): Knowledge of specific regional styles (e.g., Cantonese, Sichuan, dim sum, Shanghainese noodles, dumplings). Proven success in high-volume Chinese kitchen environments. Creativity in plating, new recipes, and seasonal offering development. Job Type: Full-time Pay: ₹24,000.00 - ₹26,000.00 per month Schedule: Day shift Work Location: In person

Menu Planning and Development: Creating innovative and seasonal menus that align with the restaurant's concept and customer preferences. Staff Management: Hiring, training, and supervising kitchen staff, including sous chefs, line cooks, and other culinary personnel. Food Preparation and Presentation: Ensuring all dishes are prepared and presented to the highest standards, maintaining consistency and quality. Inventory and Cost Management: Managing food inventory, ordering supplies, controlling food costs, and minimizing waste. Budget Management: Developing and managing the kitchen budget, monitoring expenses, and ensuring profitability. Health and Safety Compliance: Ensuring the kitchen adheres to health and safety regulations, maintaining a clean and organized workspace. Job Types: Full-time, Permanent Pay: ₹18,130.97 - ₹74,151.34 per month Benefits: Flexible schedule Food provided Leave encashment Provident Fund Work Location: In person

Need a chef for a food truck who can cook Momo items Tandoor items Chicken items And few soft drinks accomodation and two time meals will be provided Job Type: Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person

Need a chef of experience about minimum of 3 years who can cook Various momo items Tandoor & grilled items Chicken items And few software drinks Accomodation and 2 time meals will be provided Job Type: Permanent Pay: ₹8,444.45 - ₹30,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Yearly bonus Work Location: In person

Job Title: Chef Location: ITM Hospital, Gwalior Shift: 12-Hour Rotational Shift Department: Kitchen/Food Services Reports To: Hospital Administrator / F&B Supervisor Job Summary: ITM Hospital, Gwalior is looking for a skilled and responsible Chef to manage day-to-day kitchen operations. The chef will be responsible for preparing 3 to 4 meals daily for approximately 300 people including patients, attendants, doctors, and staff. Key Responsibilities: Prepare and supervise daily cooking of meals (breakfast, lunch, evening tea/snacks, dinner). Ensure timely and hygienic food preparation for around 300 people. Work as per the dietary instructions provided by the dietician for patient meals. Maintain kitchen cleanliness, hygiene, and food safety at all times. Supervise kitchen staff and allocate duties during the shift. Manage stock of groceries and kitchen items; coordinate for timely purchasing. Maintain records of meals prepared and served daily. Follow 12-hour rotational shift as per duty schedule. Requirements: Minimum 3–5 years of experience as a Chef (experience in hospital kitchen preferred). Knowledge of hygienic cooking practices and dietary restrictions. Ability to work in a fast-paced environment and manage bulk cooking. Basic knowledge of FSSAI standards is preferred. Must be flexible to work in rotational shifts (including weekends/holidays). Interested candidates can apply to the HR Department of ITM Hospital, Gwalior at 9109900540. Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Benefits: Provident Fund Work Location: In person

Role Description Role Proficiency: Act under guidance of Lead II/Architect understands customer requirements and translate them into design of new DevOps (CI/CD) components. Capable of managing at least 1 Agile Team Outcomes: Interprets the DevOps Tool/feature/component design to develop/support the same in accordance with specifications Adapts existing DevOps solutions and creates own DevOps solutions for new contexts Codes debugs tests documents and communicates DevOps development stages/status of DevOps develop/support issues Select appropriate technical options for development such as reusing improving or reconfiguration of existing components Optimises efficiency cost and quality of DevOps process tools and technology development Validates results with user representatives; integrates and commissions the overall solution Helps Engineers troubleshoot issues that are novel/complex and are not covered by SOPs Design install configure troubleshoot CI/CD pipelines and software Able to automate infrastructure provisioning on cloud/in-premises with the guidance of architects Provides guidance to DevOps Engineers so that they can support existing components Work with diverse teams with Agile methodologies Facilitate saving measures through automation Mentors A1 and A2 resources Involved in the Code Review of the team Measures Of Outcomes: Quality of deliverables Error rate/completion rate at various stages of SDLC/PDLC # of components/reused # of domain/technology certification/ product certification obtained SLA for onboarding and supporting users and tickets Outputs Expected: Automated components : Deliver components that automat parts to install components/configure of software/tools in on premises and on cloud Deliver components that automate parts of the build/deploy for applications Configured Components: Configure a CI/CD pipeline that can be used by application development/support teams Scripts: Develop/Support scripts (like Powershell/Shell/Python scripts) that automate installation/configuration/build/deployment tasks Onboard Users: Onboard and extend existing tools to new app dev/support teams Mentoring: Mentor and provide guidance to peers Stakeholder Management: Guide the team in preparing status updates keeping management updated about the status Training/SOPs : Create Training plans/SOPs to help DevOps Engineers with DevOps activities and in onboarding users Measure Process Efficiency/Effectiveness: Measure and pay attention to efficiency/effectiveness of current process and make changes to make them more efficiently and effectively Stakeholder Management: Share the status report with higher stakeholder Skill Examples: Experience in the design installation configuration and troubleshooting of CI/CD pipelines and software using Jenkins/Bamboo/Ansible/Puppet /Chef/PowerShell /Docker/Kubernetes Experience in Integrating with code quality/test analysis tools like Sonarqube/Cobertura/Clover Experience in Integrating build/deploy pipelines with test automation tools like Selenium/Junit/NUnit Experience in Scripting skills (Python/Linux/Shell/Perl/Groovy/PowerShell) Experience in Infrastructure automation skill (ansible/puppet/Chef/Powershell) Experience in repository Management/Migration Automation – GIT/BitBucket/GitHub/Clearcase Experience in build automation scripts – Maven/Ant Experience in Artefact repository management – Nexus/Artifactory Experience in Dashboard Management & Automation- ELK/Splunk Experience in configuration of cloud infrastructure (AWS/Azure/Google) Experience in Migration of applications from on-premises to cloud infrastructures Experience in Working on Azure DevOps/ARM (Azure Resource Manager)/DSC (Desired State Configuration)/Strong debugging skill in C#/C Sharp and Dotnet Setting and Managing Jira projects and Git/Bitbucket repositories Skilled in containerization tools like Docker/Kubernetes Knowledge Examples: Knowledge of Installation/Config/Build/Deploy processes and tools Knowledge of IAAS - Cloud providers (AWS/Azure/Google etc.) and their tool sets Knowledge of the application development lifecycle Knowledge of Quality Assurance processes Knowledge of Quality Automation processes and tools Knowledge of multiple tool stacks not just one Knowledge of Build Branching/Merging Knowledge about containerization Knowledge on security policies and tools Knowledge of Agile methodologies Additional Comments: We are looking for a skilled DevOps Engineer with experience in Instanda platform implementation, API integration, and deployment automation. This role involves working closely with development and operations teams to streamline delivery and ensure robust, scalable solutions. Key Responsibilities: Implement and configure solutions on the Instanda platform. Manage API integrations between Instanda and external systems. Automate deployment pipelines and manage CI/CD workflows. Monitor and troubleshoot production environments and deployments. Collaborate with cross-functional teams to ensure smooth delivery and platform optimization. Maintain documentation for configurations, deployments, and integrations. Required Skills: Experience with Instanda platform (configuration, deployment, integration). Strong knowledge of CI/CD tools (e.g., Jenkins, GitHub Actions). Proficiency in scripting (e.g., Bash, Python) and infrastructure tools (e.g., Docker, Kubernetes). Familiarity with cloud platforms (e.g., Azure, AWS). Experience with RESTful APIs and integration best practices. Strong problem-solving and communication skills. Skills Instanda Platform,Devops,Api Integration,Deployment Automation

Company Description DLF Hospitality is dedicated to the art of extraordinary living, managing some of the finest properties and employing over 3,000 professionals. The brand excels in creating exceptional experiences across DLF Golf and Country Club, super-luxury residences, hotels, dining, wellness, and lifestyle clubs. Founded in India, DLF Hospitality prides itself on transcending the ordinary to elevate daily life for guests, residents, and members. Through its diverse restaurant portfolio and cutting-edge wellness brand, DLF THRIVE, the company continuously pushes boundaries to foster meaningful connections within its communities. Role Description This is a full-time, on-site role for a Demi Chef De Partie located in Gurugram. The Demi Chef De Partie will assist in the preparation and presentation of dishes, ensuring high culinary standards. Responsibilities include maintaining kitchen hygiene, managing inventory, and supporting the Sous Chef in menu planning and food production. The role requires adherence to food safety regulations and contributing to a collaborative kitchen environment. Qualifications Experience in food preparation, cooking, and presentation Knowledge of kitchen hygiene and safety standards Ability to support menu planning and food production Excellent teamwork and communication skills Proficient in inventory management Understanding of food safety regulations Formal culinary training or relevant certification Experience in a high-end or fine-dining establishment is a plus

Job description Welcome to Sonidero Hospitality Private Limited. At Sonidero Hospitality, home to 2 Pints Brewing Taproom and Kitchen, we are more than just a dining destination—we are an experience. About 2 Pints Brewing Taproom and Kitchen: 2 Pints Brewing Taproom and Kitchen, Fontainhas, is a tribute to timeless craftsmanship and authentic brewing. Rooted in skill and dedication, we create true-to-style craft beers designed to delight the discerning palate. Set in a restored Indo-Portuguese villa, 2 Pints Brewing Taproom and Kitchen blends brewing heritage with cultural richness, offering an atmosphere of camaraderie and connection. Here, strangers become friends over finely crafted beer, a menu Inspired by the Portuguese spice route and Goan culinary traditions, and a shared appreciation for the finer things in life. More than a place to drink, it’s a destination that celebrates tradition, authenticity, and community. Why Sonidero Hospitality? At 2 Pints Brewing Taproom and Kitchen, hospitality is an art—one that creates immersive experiences, rich with culture, craftsmanship, and connection. Every team member is an integral part of this journey, ensuring that each guest is transported to a world where heritage meets contemporary excellence. We are committed to innovation, authenticity, and fostering a service culture that builds lasting relationships. As we grow, we seek individuals who share our deep-rooted passion for hospitality and wish to be part of a dynamic and inspiring environment. Your Role in Our Story: Commis I As a Commis I at 2 Pints Brewing Taproom and Kitchen Taproom and Kitchen, you will play a vital role in ensuring high-quality food preparation and execution. Working closely with the Chef de Partie and Sous Chef, you will be responsible for preparing ingredients, executing cooking techniques, and maintaining kitchen standards to deliver exceptional dishes that define our culinary vision. Key Responsibilities: Food Preparation: Handle ingredient preparation, including chopping, marinating, and mise en place for smooth kitchen operations. Cooking & Plating: Execute cooking techniques such as grilling, sautéing, and frying while ensuring consistency in taste and presentation. Kitchen Maintenance: Maintain a clean and organized workstation, following hygiene and safety regulations. Quality Control: Monitor food quality, ensuring adherence to restaurant standards and food safety guidelines. Collaboration & Teamwork: Coordinate with kitchen staff to ensure smooth service and timely dish execution. Recipe Adherence: Follow standard recipes and presentation guidelines to maintain consistency. Continuous Learning: Take initiative to improve culinary techniques under the guidance of senior chefs. Who We Are Looking For: Culinary Passion: A deep interest in cooking and commitment to refining skills in a professional kitchen. Attention to Detail: Ability to execute tasks with precision, ensuring high-quality results. Team Player: Works well under pressure, collaborates effectively, and maintains a positive attitude. Adaptability & Drive: Open to learning, adaptable to fast-paced environments, and eager to grow. Experience: Minimum of 1-2 years in a professional kitchen or culinary training preferred. What We Offer: · A dynamic and collaborative work environment with a strong support system. · Competitive salary package commensurate with experience and expertise. · Opportunities for professional growth and career advancement. · Team recognition and rewards, including monthly awards, performance-based incentives, and appreciation events. · Comprehensive leave policies, including annual leave, sick leave, and public holidays. If you are passionate about hospitality, dedicated to crafting remarkable guest experiences, and eager to lead a dynamic team, we invite you to be part of our journey! Join us at 2 Pints Brewing Taproom and Kitchen, where the art of craft brewing meets a rich cultural legacy, creating a space for unforgettable experiences, fine flavours, and warm hospitality. Apply Now: Send your resume to Paramesh.ayyer@2pintsbrewing.com and take the next step in your hospitality career! Job Types: Full-time, Permanent Pay: ₹216,000.00 - ₹300,000.00 per year Benefits: Food provided Leave encashment Paid sick time Paid time off Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Ability to commute/relocate: Panjim, Goa: Reliably commute or planning to relocate before starting work (Preferred) Education: Bachelor's (Preferred) Experience: Culinary: 2 years (Preferred) Location: Panjim, Goa (Preferred) Work Location: In person Job Type: Full-time Pay: ₹23,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person Expected Start Date: 04/08/2025

Role Description This is a full-time on-site role for a Private Chef located in Ahmedabad. The Private Chef will be responsible for preparing and cooking meals according to a client's dietary needs and preferences, menu planning, sourcing high-quality ingredients, and maintaining kitchen hygiene. Additionally, the role involves creating a variety of dishes ranging from daily meals to gourmet experiences, ensuring exceptional presentation and taste. The Private Chef will work closely with clients to customize dining experiences and manage kitchen inventory and budget. Qualifications Culinary skills: Expertise in gourmet cooking, menu planning, and food presentation Knowledge of dietary requirements: Experience in preparing meals for specific dietary needs and preferences Ingredient sourcing: Ability to source high-quality, fresh ingredients Kitchen management: Maintaining kitchen hygiene, managing inventory, and budgeting Interpersonal skills: Strong communication skills and ability to collaborate with clients Flexibility: Ability to adapt to different culinary styles and preferences Formal culinary training: Culinary degree or certification is highly desirable Experience: Previous experience as a Private Chef or in luxury hospitality is a plus

Key Responsibilities: 26821 Design, implement, and support HPC clusters (CPU/GPU-based) with scalable storage and high-bandwidth interconnects. Generate hardware BOMs, manage vendors, and oversee hardware release and integration. Use expert-level Linux system administration skills to configure and tune HPC environments (RedHat, SuSE, Ubuntu, Rocky, etc.). Assemble project specifications and performance requirements at both system and subsystem levels. Drive timely execution of project deliverables across cross-functional teams. Develop and maintain shell/Python scripts, golden images, procedures, and automation for deployment and monitoring. Support release of new hardware/software products into manufacturing with proper documentation and knowledge transfer. Configure and maintain robust storage solutions, netboot/PXE environments, and Linux HA clusters. Required Qualifications Bachelor's or Master’s degree (BE/BTech/MS/MCA/MSc) in Computer Engineering or Electrical Engineering. Minimum 7 years of experience in: High Performance Computing (HPC) environments Cluster management, deployment, and optimization Linux Systems (SuSE, RedHat, Rocky, Ubuntu) Server, GPU, BIOS, BMC, Networking, and Storage hardware TCP/IP fundamentals, DNS, DHCP, HTTP, LDAP, SMTP Shell and Python scripting Strong experience with systemd, PXE boot, and high-availability clusters. Familiarity with configuration management tools: Salt, Chef, Puppet, etc. Preferred Qualifications DevOps mindset with experience in CI/CD pipelines (Jenkins), Git-based repo systems. Exposure to containerization tools (Singularity, Docker). Working knowledge of Kubernetes, Prometheus, Grafana, and observability tools. Understanding of web/proxy technologies like Apache/Nginx, reverse proxies, and HAProxy for load balancing. Experience with cloud-based compute architectures and hybrid models (on-prem + cloud). Skills & Abilities Strong problem-solving skills and troubleshooting abilities. Exceptional team collaboration and communication skills. Ability to manage multiple tasks, prioritize efficiently, and meet project deadlines. Adaptable in fast-paced, evolving technology environments. Strong documentation and process-oriented mindset. Skills: project,dhcp,smtp,grafana,web/proxy technologies (apache, nginx, haproxy),ldap,python scripting,documentation,high-availability clusters,configuration management tools (salt, chef, puppet),suse,pxe,ci/cd pipelines (jenkins),skills,tcp/ip fundamentals,cloud,linux,linux systems (suse, redhat, rocky, ubuntu),pxe boot,python,shell scripting,containerization tools (singularity, docker),dns,git-based repo systems,cluster management,storage,systemd,prometheus,high performance computing (hpc),management,http,kubernetes

Company Description 👋🏼 We're Nagarro. We are a Digital Product Engineering company that is scaling in a big way! We build products, services, and experiences that inspire, excite, and delight. We work at scale — across all devices and digital mediums, and our people exist everywhere in the world (17500+ experts across 39 countries, to be exact). Our work culture is dynamic and non-hierarchical. We're looking for great new colleagues. That's where you come in! Job Description REQUIREMENTS: Total experience 5+ years Extensive experience in back-end development utilizing Java 8 or higher, Spring Framework (Core/Boot/MVC), Hibernate/JPA, and Microservices Architecture. Strong working experience in front-end applications using technologies such as TypeScript, JavaScript, React, and micro frontends. Hands on working experience in Next.js. Hands-on experience with REST APIs, Caching system (e.g Redis) and messaging systems like Kafka etc. Proficiency in Service-Oriented Architecture (SOA) and Web Services (Apache CXF, JAX-WS, JAX-RS, SOAP, REST). Hands-on experience with multithreading, and cloud development. Strong working experience in Data Structures and Algorithms, Unit Testing, and Object-Oriented Programming (OOP) principles. Hands-on experience with relational databases such as SQL Server, Oracle, MySQL, and PostgreSQL. Experience with DevOps tools and technologies such as Ansible, Docker, Kubernetes, Puppet, Jenkins, and Chef. Proficiency in build automation tools like Maven, Ant, and Gradle. Hands on experience on cloud technologies such as AWS/ Azure/GCP. Strong understanding of UML and design patterns. Ability to simplify solutions, optimize processes, and efficiently resolve escalated issues. Strong problem-solving skills and a passion for continuous improvement. Excellent communication skills and the ability to collaborate effectively with cross-functional teams. Enthusiasm for learning new technologies and staying updated on industry trends RESPONSIBILITIES: Writing and reviewing great quality code Understanding functional requirements thoroughly and analyzing the client’s needs in the context of the project Envisioning the overall solution for defined functional and non-functional requirements, and being able to define technologies, patterns and frameworks to realize it Determining and implementing design methodologies and tool sets Enabling application development by coordinating requirements, schedules, and activities. Being able to lead/support UAT and production roll outs Creating, understanding and validating WBS and estimated effort for given module/task, and being able to justify it Addressing issues promptly, responding positively to setbacks and challenges with a mindset of continuous improvement Giving constructive feedback to the team members and setting clear expectations. Helping the team in troubleshooting and resolving of complex bugs Coming up with solutions to any issue that is raised during code/design review and being able to justify the decision taken Carrying out POCs to make sure that suggested design/technologies meet the requirements Qualifications Bachelor’s or master’s degree in computer science, Information Technology, or a related field.

Come work at a place where innovation and teamwork come together to support the most exciting missions in the world! We are seeking a highly motivated and talented Senior Director, Engineering to work on Qualys' next-generation products. Working with multiple teams of engineers and architects, you will be responsible for prototyping, designing, developing and supporting highly scalable SaaS-based cloud security services. This is a great opportunity to build Qualys' next generation micro-services based products that process over a 100 million transactions and terabytes of data per day, leveraging open source and proprietary technologies. The ideal candidate has a proven track record of building large, scalable SaaS products, and is a creative thinker, problem solver, teacher, learner, and a fantastic manager of people. Responsibilities Develop best-in-class Qualys' next-generation products. Passionate about building world class teams that excel at developing innovative Security SaaS products. Customer focused and highly driven to solve real problems for customers. Create high-performance APIs, libraries and microservices that scale to meet/exceed the demands of processing over a 100 million transactions and terabytes of data per day. Ensure highly available services with zero downtime. Be responsible for developing and running the SaaS services in partnership with the SRE and operations teams. Ensure that you maximize the productivity of your team, especially by predicting and resolving obstacles and dependencies before they're needed. Ensure collaboration, communication, and proper expectation setting across teams. Put in place and enforce best-in-class processes for ensuring high quality and high uptime for the products developed by the team. Research, evaluate and adopt next-generation technologies. Produce high-quality software following good architecture and design principles that you and your team will find easy to work with in the future. Participate in architecture reviews related to performance and scalability of products. Requirements 15+ years hands-on development experience including relevant experience developing SaaS-based software products and solutions for service-oriented deployments in public (AWS, Azure, Rackspace, etc.) or private clouds. Significant experience with managing global engineer teams. Ability to lead and influence team members to forge consensus on technical discussions including architectural and design guidelines, code reviews, release process, etc. Strong Java/C++ programming skills. Object-oriented design, prototyping, development, testing & profiling. Knowledge of JVM concepts like garbage collection, heap, stack, profiling, class loading, etc.Have built scalable SaaS platforms utilizing microservices/distributed systems architecture using RESTful API's consumed by internal and external partners. Messaging middleware using JMS, AMQP, Kafka, NATS, etc. In-memory caching using Redis, Memcached, etc. Persistence in RDBMS or NoSQL Systems. Applied principles of site reliability engineering for monitoring and alerting of applications. Strong analytical and debugging skills. Strong in data structures and algorithms. BS/MS degree in Computer Science, Applied Math or related field. Experience with RDBMS systems (preferably Oracle). Experience with NoSQL databases (preferably Cassandra). Bonus Points If You Have Built Security services from the ground up. Experience with container and orchestration technologies such as Docker, Kubernetes etc. Experience with monitoring tools such as Graphite, Grafana, and Prometheus. Experience with Hashicorp technologies such as Consul, Vault, Terraform and Vagrant. Experience with configuration management tools such as Chef, Puppet or Ansible. In-depth experience with continuous integration and continuous deployment pipelines. Exposure to Maven, Ant or Gradle for builds.

Company Description Fraterniti Foods Pvt Ltd is one of the fastest growing food management firms in India, expanding from zero to 100 stores in just two quarters. With over two decades of market experience, the company boasts 30+ emerging brands and a portfolio that is continuously expanding across 50+ locations. Fraterniti Foods specializes in brand development and offers comprehensive support in site location, site development, staff management, operations, vendor support, and brand uplifting. Role Description This is a full-time, on-site role for a Conti Commi-1/DCDP located in Gurugram. The successful candidate will be responsible for daily food preparation, cooking, and maintaining high standards of hygiene in the kitchen. Additional tasks include assisting the Head Chef with culinary operations, inventory management, and maintaining kitchen cleanliness. Qualifications Food Preparation and Cooking skills Strong Hygiene practices Excellent Communication skills Proficient Culinary skills Ability to work as part of a team Flexibility to work various shifts including weekends and holidays Previous experience in a similar role is a plus A diploma in Culinary Arts or Food Preparation is advantageous

Job Title: Commis Chef – Indian Cuisine Location: Boutique Resort, Wayanad, Kerala Department: Kitchen / Culinary Reports To: Sous Chef / Head Chef Employment Type: Full-Time About Us: Set amidst the tranquil beauty of Wayanad, our boutique resort offers a unique blend of luxury and nature. Our guests enjoy an authentic culinary journey that highlights the rich flavors of South and North Indian cuisine , using fresh, locally sourced ingredients. We’re looking for a dedicated Commis Chef to be part of our passionate kitchen team. Position Overview: As a Commis Chef , you will support the Sous Chef and Head Chef in daily food preparation and kitchen operations. This role is ideal for someone who is enthusiastic, eager to learn, and has a foundational knowledge of traditional Indian cooking—especially from South and North India. Key Responsibilities: Assist in the preparation and cooking of South Indian and North Indian dishes (e.g., Kerala Sadya, dosa varieties, biryanis, curries, tandoori items, etc.) Follow recipes and directions given by senior chefs Maintain cleanliness and hygiene in all food prep and storage areas Organize and manage mise en place efficiently Support smooth kitchen operations during service hours Assist with receiving and storing supplies and ingredients Uphold food safety and sanitation standards at all times Requirements: 1–3 years of experience in a professional kitchen (preferably in Indian cuisine) Basic understanding of regional Indian cooking methods, ingredients, and spices Ability to work well in a team and under pressure Willingness to learn and take direction Culinary certification or diploma is an advantage Familiarity with hygiene standards and food safety practices Ability to communicate in Malayalam, Hindi, or English is a plus What We Offer: Competitive salary based on experience On-site accommodation and meals Training and mentorship from experienced chefs Opportunity to grow within a boutique resort setting A friendly and supportive work culture How to Apply: Email your resume to [tranquilresort@gmail.com] with the subject line: “Commis Chef – Wayanad Application” . Freshers with strong passion for Indian cuisine are also encouraged to apply. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,500.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Required) Language: Malayalam, Tamil, Hindi, English (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person

Job Title: Head Chef – South Indian Cuisine Location: Bengaluru Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience Required: 4+ years in South Indian cuisine, including leadership experience Salary: [Insert Salary or “Commensurate with experience”] Job Summary: We are hiring a dynamic and experienced Head Chef specializing in South Indian cuisine to lead our culinary operations. The ideal candidate should be a master of traditional South Indian flavors, capable of managing a team, designing menus, and ensuring excellence in food quality, hygiene, and service standards. Key Responsibilities: Lead and manage the South Indian kitchen team, including chefs, commis, and support staff. Plan, create, and execute authentic and innovative South Indian dishes (e.g., dosa, idli, sambar, rasam, regional curries, etc.). Design seasonal and à la carte menus that highlight regional specialties from Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. Maintain the highest standards of food quality, taste, and presentation. Oversee kitchen inventory, purchasing, and cost control to ensure budget adherence. Implement and monitor kitchen SOPs, hygiene practices, and food safety regulations (HACCP). Train and mentor junior kitchen staff on techniques, consistency, and best practices. Work closely with restaurant management on customer feedback, menu development, and promotional events. Ensure efficient kitchen operations even during high-volume periods. Requirements: Minimum 4 years of experience in South Indian cuisine, including at least 2 years in a leadership role. Expertise in authentic and regional South Indian culinary techniques and ingredients. Proven experience in managing a team and kitchen operations. Strong organizational, leadership, and communication skills. In-depth knowledge of food safety, hygiene, and sanitation standards. Culinary degree or professional certification is preferred. Preferred Candidates: Creativity in menu planning and modern presentation of traditional dishes. Passion for authentic culinary heritage and customer satisfaction. How to Apply: Please submit your updated resume with the subject line: “Application – Head Chef (South Indian Cuisine)” Job Types: Full-time, Permanent Pay: ₹68,000.00 - ₹72,000.00 per month Application Question(s): Do you have experience in South Indian Cuisine? Location: Bengaluru, Karnataka (Required) Work Location: In person

We're Hiring: Sous Chef – Indian Cuisine Location: Boutique Resort, Wayanad, Kerala Full-Time | On-site Accommodation & Meals Provided Are you a culinary expert in South Indian & North Indian cuisine with a passion for authentic flavors and creative presentation? Join our boutique resort in the heart of Wayanad’s lush hills , where sustainability meets exceptional hospitality. Key Responsibilities: Prepare authentic regional Indian dishes (Kerala, Tamil Nadu, North India, etc.) Assist Head Chef in menu planning & kitchen operations Train and mentor junior kitchen staff Ensure hygiene, quality, and food cost control Work with fresh, local ingredients to create memorable dining experiences Requirements: 2+ years of experience in Indian cuisine Strong knowledge of Indian spices & regional techniques Malayalam, English, or Hindi proficiency a plus What We Offer: Competitive salary + performance bonuses Accommodation and meals provided Creative, guest-focused work environment Growth opportunities in a boutique hospitality setting Apply Now: Send your resume + cover letter to [tranquilresort@gmail..com] Subject: Sous Chef – Wayanad Application Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹18,500.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary: 2 years (Required) Language: Malayalam, Tamil, Hindi, English (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person

Job Title: Commis 1 Chef – South Indian Cuisine Location: Mumbai Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience: Minimum 1- 2 years in South Indian cuisine BENEFITS-ACCOMMODATION WILL BE PROVIDED Job Summary: We are seeking a skilled and passionate Commis 1 Chef specializing in South Indian cuisine to join our culinary team. The ideal candidate will have strong knowledge of traditional South Indian dishes including dosa, idli, vada, sambar, chutneys, and regional specialties. This position requires attention to detail, hygiene, and a genuine passion for authentic South Indian flavors. Key Responsibilities: Prepare and cook authentic South Indian dishes with consistency and high quality. Ensure proper portion control and presentation of dishes. Assist the Sous Chef and Executive Chef in planning and executing daily menus. Maintain cleanliness and organization of the kitchen and food preparation areas. Follow food safety, sanitation, and hygiene standards at all times. Manage and reduce food wastage. Coordinate with kitchen staff for smooth and timely food service. Monitor stock levels and assist in inventory control. Requirements: Minimum 1-2 years of experience as a Commis Chef with a focus on South Indian cuisine. Strong understanding of traditional cooking techniques and regional flavors. Ability to work under pressure in a fast-paced kitchen environment. Knowledge of food safety and HACCP standards. Team player with a positive attitude and good communication skills. Culinary diploma or certification is an added advantage. Preferred Candidates: Experience working in hotels, restaurants, or catering services. Knowledge of multiple regional South Indian cuisines (Kerala, Tamil Nadu, Andhra, Karnataka). Immediate joiners will be given preference. How to Apply: Please submit your CV and mention “Commis 1 – South Indian Cuisine” in the subject line. Job Types: Full-time, Permanent Pay: ₹15,512.04 - ₹17,009.14 per month Application Question(s): DO YOU HAVE EXPERIENCE IN SOUTH INDIAN CUSINE Location: Mumbai, Maharashtra (Required) Work Location: In person

RELOCATION TO MUMBAI REQUIRED !!!!! Job Title: Commis 1 Chef – South Indian Cuisine Location: Mumbai Job Type: Full-Time Industry: Hospitality / Food & Beverage Experience: Minimum 1- 2 years in South Indian cuisine BENEFITS-ACCOMMODATION WILL BE PROVIDED Job Summary: We are seeking a skilled and passionate Commis 1 Chef specializing in South Indian cuisine to join our culinary team. The ideal candidate will have strong knowledge of traditional South Indian dishes including dosa, idli, vada, sambar, chutneys, and regional specialties. This position requires attention to detail, hygiene, and a genuine passion for authentic South Indian flavors. Key Responsibilities: Prepare and cook authentic South Indian dishes with consistency and high quality. Ensure proper portion control and presentation of dishes. Assist the Sous Chef and Executive Chef in planning and executing daily menus. Maintain cleanliness and organization of the kitchen and food preparation areas. Follow food safety, sanitation, and hygiene standards at all times. Manage and reduce food wastage. Coordinate with kitchen staff for smooth and timely food service. Monitor stock levels and assist in inventory control. Requirements: Minimum 1-2 years of experience as a Commis Chef with a focus on South Indian cuisine. Strong understanding of traditional cooking techniques and regional flavors. Ability to work under pressure in a fast-paced kitchen environment. Knowledge of food safety and HACCP standards. Team player with a positive attitude and good communication skills. Culinary diploma or certification is an added advantage. Preferred Candidates: Experience working in hotels, restaurants, or catering services. Knowledge of multiple regional South Indian cuisines (Kerala, Tamil Nadu, Andhra, Karnataka). Immediate joiners will be given preference. How to Apply: Please submit your CV and mention “Commis 1 – South Indian Cuisine” in the subject line. Job Types: Full-time, Permanent Pay: ₹15,512.04 - ₹17,009.14 per month Application Question(s): DO YOU HAVE EXPERIENCE IN SOUTH INDIAN CUSINE Are you willing to relocate to Mumbai ?

Company Description JOJO International Pvt Ltd specializes in recruitment services for professionals across various industries. With a team of experienced professionals, we prioritize client satisfaction and job prospects for our candidates. Our network of key personnel offers accurate guidance and support for career growth and enhancement. Role Description This is a full-time on-site Commis & Demi Chef's role located in Middle East Countries (Kuwait,Qatar,Oman,Bahrain,Dubai) for 4* & 5* Hotel & Restaurants. The Commi will be responsible for food preparation, maintaining hygiene standards, effective communication, cooking, and demonstrating culinary skills. Qualifications Food Preparation and Cooking skills Hygiene standards knowledge Effective Communication skills Culinary Skills proficiency Ability to work collaboratively in a team Certification in Culinary Arts is a plus Prior experience in a similar role Diploma/Degree in HM will be an Advantage. Strong communication skills needed Interested applicants can share their resume on What's App or Call +91 9076452549 or Mail HR2@JOJOINTERNATIONAL.CO.IN

Additional Information Job Number 25119747 Job Category Food and Beverage & Culinary Location Sheraton Grand Chennai Resort & Spa, 280 ECR, Vedanamelli, Chennai, Tamil Nadu, India, 603104 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. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, 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 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.

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.

Additional Information Job Number 25119957 Job Category Food and Beverage & Culinary Location Courtyard Nashik, Near Mumbai Naka, Nashik, Maharashtra, India, 422001 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 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 25119906 Job Category Food and Beverage & Culinary Location Courtyard Mumbai International Airport, CTS 215, Opposite Carnival Cinemas, Mumbai, Maharashtra, India, 400059 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. 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 Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. 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. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. 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. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. 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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. 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 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 25120000 Job Category Food and Beverage & Culinary Location The Artiste Kochi a Tribute Portfolio Hotel, W8V8 QV8 Project site Prestige Forum Mall Bund Rd, Kochi, Kerala, India, 682304 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.