3558 Chef Jobs - Page 5

Additional Information Job Number 25098065 Job Category Food and Beverage & Culinary Location The St. Regis Goa Resort, 438 1 34 Mobor, Goa, India, India, 403731 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.

Tandoor Commi 1-3 Cook Required For Day Shift ( room + Food Also Provided) Job Type: Full-time Pay: ₹12,000.00 - ₹32,502.44 per month Benefits: Food provided Schedule: Day shift Work Location: In person

Key Responsibilities: Prepare and cook a variety of continental dishes (e.g., pastas, grills, sauces, and salads) as per standard recipes. Assist senior chefs in daily kitchen operations. Maintain cleanliness and organization of the kitchen and workstations. Ensure compliance with food safety and hygiene standards (HACCP/local regulations). Monitor inventory levels and assist in stock rotation and control. Support in menu development and contribute ideas for new dishes. Qualifications: Diploma or certification in Culinary Arts or equivalent. Minimum 2 years of experience in a professional kitchen, preferably in continental cuisine. Strong knowledge of Western cooking techniques and ingredients. Excellent knife skills and attention to detail. Ability to work under pressure in a fast-paced environment. Team player with a positive attitude and willingness to learn. Job Type: Full-time Pay: ₹30,000.00 - ₹35,000.00 per month Benefits: Food provided Schedule: Evening shift Fixed shift Ability to commute/relocate: Calicut, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Continental cooking: 2 years (Required) Location: Calicut, Kerala (Preferred) Work Location: In person Application Deadline: 15/07/2025 Expected Start Date: 25/06/2025

Job Description We are seeking a dynamic and experienced Assistant Manager -Guest Service to join our Food & Beverage Service Team who will be reporting to Head Chef. As an Assistant Manager -Guest Service, you will be responsible for overseeing the day-to-day operations of our food and beverage outlet, ensuring exceptional customer service, and driving financial performance. Manage and optimize inventory levels and stock control to minimize waste and maximize resources Develop and implement strategies to increase revenue and profitability of the outlet Prepare and analyze financial reports, taking corrective actions as necessary Oversee staffing levels to meet operational demands and special events efficiently Ensure high standards of food quality, presentation, and customer service Conduct regular team briefings and training sessions to enhance product knowledge and service skills Maintain and update guest history records to facilitate personalized service for repeat customers Ensure compliance with food safety and hygiene standards Manage the outlet's budget, controlling costs without compromising quality Collaborate with other departments to support overall business objectives Resolve customer complaints promptly and professionally Implement and monitor promotional activities to drive sales and customer engagement Stay informed about local food and beverage trends in Kochi and incorporate them into the outlet's offerings Qualifications Proven experience in guest services or hospitality industry, preferably in a supervisory role Strong understanding of hotel operations especially in Food & Beverage Service Excellent customer service skills with a focus on guest satisfaction Demonstrated leadership abilities and experience in training and developing team members Strong problem-solving skills and ability to handle guest complaints effectively Excellent communication and interpersonal skills Ability to multitask and work efficiently in a fast-paced environment Detail-oriented with strong organizational skills Flexibility to work varying shifts, including weekends and holidays Knowledge of health and safety regulations in the hospitality industry

Job Description Knowledge & Experience in south Indian Cuisine mandatory. We are looking for a candidate with expertise in South Indian Cuisine .Multicuisine experience is added advantage The ability to make requisitions of all items needed for the next day, with the assistance of the Chef de Partie or senior chef on duty. The ability to prioritise, plan and organise your daily tasks in order to ensure on time delivery as required. The ability to follow instruction and work closely with the senior chef, Sous Chef and Executive Chef. The ability to work closely with the Chef de Partie or senior chef in preparing mise en place. The ability to work as directed on station of assignment under the appropriate Chef de Partie or senior chef. To report in the kitchen at your station at scheduled times regardless of beginning off shift or returning from meal break The ability to follow HACCP guidelines and municipality regulations at all times. The ability to follow clean as you go policy and keep work area clean at all times. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest. The ability and desire to proactively learn, test and sample (eat) all world cuisines by whatever means possible whether through hotel programs and training or self-taught research and development. The ability to keep waste to a minimum and work in a proactive manner to assist in meeting budgeted food cost levels The ability to maintain a cooperative working relationship with fellow heartist The ability to perform other tasks or projects as assigned by hotel management and staff The ability to leave enough mise en place for the next shift and utilize formalized production lists and following a shift-handover SOP. Qualifications Experience in South Indian Cuisine Apprenticeship or any other culinary certificate/diploma an advantage Creative and passionate about food and customer service Excellent time & task management skills Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player.

INDIAN CHEF REQUIRED MINIMUM 5 year EXPERIENCE Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Paid time off Schedule: Evening shift Experience: Chef: 5 years (Preferred) Work Location: In person

India chef with experience in cooking, gravies and starters Job Type: Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Performance bonus Yearly bonus Experience: Indian chef: 5 years (Preferred) Shift availability: Day Shift (Preferred) Work Location: In person

India chef with experience in cooking, gravies and starters Job Type: Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Schedule: Evening shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

We are a global brand of restaurants looking for an experienced chef and leader who combines significant experience in baking and pastry, in-store kitchen and cloud kitchen operations. MANDATORY REQUIREMENTS - SIGNIFICANT PROVEN EXPERIENCE in MODERN EUROPEAN BAKING and PASTRY - SIGNIFICANT PROVEN EXPERIENCE in KITCHEN SETUP, CLOUD KITCHEN SETUP and OPERATIONS for a BAKERY AND\ OR PASTRY CHAIN - PASSPORT READY and WILLING TO TRAVEL OTHER REQUIREMENTS 1. Responsible for in-store and cloud kitchen operations across single\ multiple stores pertaining to the brand 2. Responsible to create and maintain SOPs for functional areas 3. Create a high performing team across in-store kitchens and cloud kitchens 4. Inventory Management Monitor and record inventory, and if necessary, order new supplies as required for uninterrupted kitchen operations. Receive raw material and input to system to track ‘Inventory In’. Reject unordered and sub-standard inventory Track High-Cost items (20% Items with 80% of Spend) movement on daily basis Accurate and frequent yield calculations for high-cost items Review food cost with management team on a weekly basis Key Measurement: Consumables % of Net Revenue per month 5. Menu design and planning Plan to deliver menu refresh as agreed with management team Assist in the development of new adhoc menu options based on seasonal changes and customer demand Maintain high quality and detailed documentation for all recipes required for food production in the kitchen Menu\ New Product Marketing Experience with external or internal suppliers Key Measurement: Activations - Monthly promotions, seasonal promotions, weekend activities 6. Meal designs Ensure availability of high-quality sauces and mise en place for all food service Ensure continuous availability of high-quality plating ingredients Consistently research and propose new food plating ideas Key Measurement: Highly Instagram-able food. High popularity and ratings on B2C platforms 7. Ensure that kitchen activities operate in a timely and cost-effective manner Create schedules for kitchen employees and evaluate their performance Optimise staffing to ensure minimal overtime expenses. Overtime should be compensated by time off where possible Shift planning to ensure continuous operations at the kitchen and according to demand Present attendance data to HR timely for calculation of payroll Key Measurement: Kitchen Labour cost does not exceed 30% of Net Revenue. Overtime costs cannot exceed 2% of total kitchen labour costs and has to match with incremental revenue. 8. Resolve customer problems and concerns personally Must taste dishes regularly and randomly to ensure no fault in dishes leaving the kitchen Rectification of dishes which are returned. Dish fault should be followed by root cause analysis and timely action plans Review all comments on B2C portals and understand customer feedback and implement action plans to bear result. Plan to maintain a customer satisfaction score of 90% and above for taste satisfaction. Key Measurement: Third Party Food Review Platform scores greater than 90% 9. Provide support to junior kitchen employees with various tasks including line cooking and food preparation Prepare checklists for Daily Roles and Responsibilities for employees including o Daily Mise en place checklist o Quantity of mise en place for menu items according to sales data and forecast o Review and audit recipes to ensure food cost is being adhered to o Daily equipment cleaning and maintenance for kitchens and equipment Recruit and train new kitchen employees to meet restaurant and kitchen standards. Identify high performing talent in the kitchen and prepare them for management roles Performance management to drive continuous high performance from chefs Key Measurement: Availability of high-quality SOP’s, Recipes, Checklists and Trained Staff who are ready for higher level responsibilities 10. Adhere to and implement sanitation regulations and safety regulations Responsible to meet requirements for kitchen safety and compliance Responsible to meet requirements for kitchen FSAII compliance Key Measurement: Internal and External Audit scores higher than 90% 11. Ability to cross work with HR, Procurement, Finance, and other teams to ensure seamless kitchen operations 12. Implement all agreed actions communicated by the management team in the kitchen Minimum Requirements 1. Significant experience with baking and pastry from reputed Western kitchens\ schools 2. Graduate Degree in Culinary Arts from reputed schools such a Le Cordon Bleu etc 3. Computer savvy with demonstrable skills in Word, Excel and other IT applications 4. Ability to travel with passport 5. 8-10 years of experience with deep supplier networks in Tier 1 cities of India. Job Type: Full-time Pay: ₹200,000.00 - ₹300,000.00 per month Benefits: Cell phone reimbursement Health insurance Paid time off Provident Fund Schedule: Rotational shift Weekend availability Supplemental Pay: Performance bonus Application Question(s): Do you have experience in kitchen design, setup for in-store and cloud kitchens for bakeries\ pastry shops? Education: Bachelor's (Required) Experience: Baking and\or Pastry: 10 years (Required) Willingness to travel: 25% (Required) Work Location: In person

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

Need a good Chinese Chef Commi1 having knowledge of all cuisines and best in chinese preferably from Uttarakhand / Nepal Job Type: Full-time Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Food provided Work Location: In person

Additional Information Job Number 25098164 Job Category Finance & Accounting Location Le Meridien Amritsar, Near SGRDJ International Airport, Ajnala Road, RajaSansi, Amritsar, Punjab, India, 143101 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Formulates an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelor's degree in Finance and Accounting or related major. or a minimum of 2 years’ experience in Purchasing or a related field. CORE WORK ACTIVITIES Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Generates and provides accurate and timely results in the form of reports, presentations, etc. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Delegates and enforces first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc. Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Ensures all LSOP's are adhered to by all employees. Receives and inspects all deliveries. Maintains an accurate controllable log and beverage perpetual Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Supporting Purchasing Operations Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Ensure disciplinary situations are addressed in timely fashion and with consistency. Ensures performance reviews are completed on a timely basis for supervisors and non-management employees. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. 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. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Managing Discipline Work, Projects, and Policies Coordinates and implements accounting work and projects as assigned. Coordinates, implements, and follows up on audits for all areas of property operations. Complies with Federal and State laws applying to operations procedures. Generates and provides accurate and timely results in the form of reports, presentations, etc. Analyzes information and evaluates results to choose the best solution and solve problems. Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Balances ledgers. Supporting Property Operations Works with operations teams to develop an operational strategy that is aligned with the brand’s business strategy and leads its execution. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Evaluates if discipline teams are meeting service needs and provides feedback to teams. Participates in walk-throughs on property to ensure that all areas are well maintained and preventative maintenance processes are in place. Tours building on a regular basis speaking with employees and guests to understand business needs and assess operational opportunities. Reviews findings from comment cards and guest satisfaction results with leadership team and ensures appropriate corrective action is taken. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Reviews reports and financial statements to determine operations performance against budget. Communicates a clear and consistent message regarding departmental goals to produce desired results. Managing and Monitoring Activities that Affect the Customer and Guest Experience Provides excellent customer service by being readily available/approachable for all customers and guests. Takes proactive approaches when dealing with customers and guest concerns. Extends professionalism and courtesy to customers and guests at all times. Responds timely to customer service department request. Ensures all team members meet or exceed all hospitality requirements. Supporting Profitability Supports annual quality audits. Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. Supporting Safety Standards and Work Procedures Implements property emergency plan. Provides a safe working environment in compliance with Occupational Safety and Health Administration/MSDS. Implements and sustains property accident prevention programs. Follows property-specific recovery plans. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Demonstrates self confidence, energy and enthusiasm. Manages group or interpersonal conflict. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Manages time and possesses organizational skills. Presents ideas, expectations and information in a concise, organized manner. Uses problem solving methodology for decision making and follow up. Makes calls if necessary. 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.

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

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

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

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

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

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

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

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

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

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

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

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

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