186 Cook Jobs - Page 7

Assist in the preparation and cooking of Continental dishes such as sandwiches, pasta, burgers, salads, and other quick-serve items. Ensure food quality, taste, and presentation are maintained as per company standards. Follow standard recipes and portion controls to minimize wastage. Maintain hygiene and cleanliness in the food cart, ensuring compliance with food safety regulations. Monitor stock levels and coordinate with the team to restock ingredients as needed. Operate kitchen equipment efficiently, such as grills, fryers, and sandwich presses. Assist in handling customer orders quickly and efficiently in a food cart environment. Maintain proper storage of raw materials and cooked food as per safety guidelines. Responsible for preparing Chinese cuisine, including fried rice & noodles. Requirements: Minimum 2 years of experience in Continental cuisine (preferably in a food cart, quick-service restaurant, or cloud kitchen setup). Ability to work in a small, high-pressure kitchen space. Knowledge of food safety and hygiene standards. Basic knife skills and cooking techniques for Continental dishes. Team player with good communication skills. Ability to work in flexible shifts, including weekends and evenings.

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc, throughout the day. Complete closing duties, including restocking items, turning off lights, etc Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (eg, small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS 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

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

Role & responsibilities Looking for a DCDP who can make breakfast menu like parathas, poori, curries, snacks, idlli, Sambhar, dosa, Uttapam etc.

Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish. Job Description (a) Comply with the conditions of the food hygiene policies. (b) Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model. (D) Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. (e) Control food stock and food cost in his section/kitchen. (f) Cook food and prepare top-quality menu items in a timely manner. (g) Communicate assistance needed during busy periods. (h) Ensure that mise en place for food preparation is completed in your section. (i) Keep up to date with the new products, recipes and preparation techniques (J) Ensure the proper sanitation and cleanliness of surfaces and storage containers. (k) Ensure constant innovation in preparation and presentation. (l) Operate kitchen equipment safely and responsibly. (m) Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. (n) Responsible to maintain food logs. (o) Support the Demi Chef de Partie or Commis II in the daily operation and work.

Job Role. Responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean. Additionally, He/ She is responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters etc. Pull food from freezer storage to thaw in the refrigerator and Ensure proper portion, arrangement, and food garnish. Job Description (a) Comply with the conditions of the food hygiene policies. (b) Assist management in hiring, training, scheduling, evaluating, counseling, motivating and coaching employees serve as a role model. (D) Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. (e) Control food stock and food cost in his section/kitchen. (f) Cook food and prepare top-quality menu items in a timely manner. (g) Communicate assistance needed during busy periods. (h) Ensure that mise en place for food preparation is completed in your section. (i) Keep up to date with the new products, recipes and preparation techniques (J) Ensure the proper sanitation and cleanliness of surfaces and storage containers. (k) Ensure constant innovation in preparation and presentation. (l) Operate kitchen equipment safely and responsibly. (m) Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. (n) Responsible to maintain food logs. (o) Support the Demi Chef de Partie or Commis II in the daily operation and work.

Serve food courses and alcoholic beverages to guests Set tables according to type of event and service standards Answer questions on menu selections Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen Record transaction in MICROS system at time of order Check in with guests to ensure satisfaction with each food course and/or beverages Maintain cleanliness of work areas, china, glass, etc, throughout the day Complete closing duties, including restocking items, turning off lights, etc Present physical and accurate check to guest and process payment Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation Speak with others using clear and professional language Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Read and visually verify information in a variety of formats (eg, small print) Stand, sit, or walk for an extended period of time or for an entire work shift Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps Reach overhead and below the knees, including bending, twisting, pulling, and stooping Perform other reasonable job duties as requested by Supervisors PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience.

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc, throughout the day. Complete closing duties, including restocking items, turning off lights, etc Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (eg, small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience.

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 PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience.

Food & Accommodation available Salary + Medical + PF + Bonus Roles and Responsibilities Prepare high-quality Indian cuisine dishes for banquets, bulk cooking, and restaurant management. Manage kitchen operations to ensure efficient food preparation and presentation. Desired Candidate Profile 5-10 years of experience in Indian cooking or related field (hotel management). Strong knowledge of various Indian curries, snacks, desserts, etc.

We are seeking a dynamic and enthusiastic Technical Sales Officer to join our team. The successful candidate will play a crucial role in driving sales growth by leveraging their technical expertise to understand client needs and effectively communicate the value of our products/services. As a Technical Sales Officer, you will collaborate with cross-functional teams to develop tailored solutions, establish strong client relationships, and achieve sales targets. Responsibilities: Identify and target potential clients, develop strategic sales plans, and execute initiatives to drive revenue growth. Utilize technical knowledge to effectively demonstrate the features and benefits of our products/services to prospective clients. Build and maintain strong relationships with existing clients, providing on-going support and identifying opportunities for upselling or cross-selling. Stay updated on industry trends, market dynamics, and competitor activities to inform sales strategies and maintain a competitive edge. Prepare and present sales proposals, negotiate contracts, and close deals in a timely manner. Provide regular reports and updates on sales activities, performance metrics, and market insights to management. Qualifications: Bachelor degree in any relevant field. Excellent communication and interpersonal skills, with the ability to effectively articulate technical concepts to both technical and non-technical audiences. Ability to work independently and collaboratively in a fast-paced environment, managing multiple priorities effectively. Willingness to travel as needed. Benefits: Competitive salary and performance-based incentives. Opportunities for professional development and career advancement. Dynamic and collaborative work environment.

Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. 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. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Demi 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, be

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. 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

As Pastry Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Pastry Chef: -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved -Supervises the kitchen team fostering a culture of growth, development and performance within the department -Accountable for ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships with all key stakeholders -Takes ownership to review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Pastry Chef: -Experience in kitchen -Strong supervisory and managerial skills with a hands-on approach and lead-by-example work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions with proven problem-solving capabilities offering support where required -Personal integrity, with the ability to work in an environment that demands excellence, time and energy -Experience of working with IT systems on various platforms -Strong communication skills

K Steamship Agencies Private Limited is looking for Engineer to join our dynamic team and embark on a rewarding career journey. Analyzing customer needs to determine appropriate solutions for complex technical issues Creating technical diagrams, flowcharts, formulas, and other written documentation to support projects Providing guidance to junior engineers on projects within their areas of expertise Conducting research on new technologies and products in order to recommend improvements to current processes Developing designs for new products or systems based on customer specifications Researching existing technologies to determine how they could be applied in new ways to solve problems Reviewing existing products or concepts to ensure compliance with industry standards, regulations, and company policies Preparing proposals for new projects, identifying potential problems, and proposing solutions Estimating costs and scheduling requirements for projects and evaluating results

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 GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law

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 GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law

GPTDC ACADEMY is looking for Chinese cook to join our dynamic team and embark on a rewarding career journey. Implement cost-saving initiatives and procurement best practices to enhance operational efficiency and maintain profitability. Preparing ingredients: The Chinese Cook must prepare ingredients for cooking, including chopping vegetables, preparing meat and seafood, and measuring out seasonings and sauces. Cooking dishes: The Chinese Cook must use various cooking techniques, such as stir-frying, deep-frying, and steaming, to prepare a variety of Chinese dishes. This includes cooking rice, noodles, vegetables, and meats. Following recipes: The Chinese Cook must follow recipes and cooking instructions to ensure that each dish is prepared correctly and meets the restaurant's quality standards. Maintaining kitchen cleanliness: The Chinese Cook must maintain a clean and organized kitchen, including cleaning cooking equipment and surfaces, washing dishes, and taking out the trash. Managing food inventory: The Chinese Cook must manage food inventory, including ordering ingredients and supplies, and keeping track of inventory levels to ensure that the kitchen is well-stocked. Ensuring food safety: The Chinese Cook must ensure that all food is cooked and stored safely, following proper food safety and sanitation procedures.To be successful as a Chinese Cook, candidates should have experience preparing and cooking a variety of Chinese dishes, as well as knowledge of Chinese cooking techniques and ingredients. They should also have strong communication skills and the ability to work well in a fast-paced environment.

Responsibilities Full life cycle recruiting. Sourcing, Screening, Interviewing IT professionals. Building a strong candidate pipeline. Coordinating with clients and candidates to ensure successful placements. Qualifications Bachelor s or Master s or any relevant experience. Must have strong communications in English. Must have US IT Recruitment experience. Very well versed with USA Job portals (Career Builder, Dice, Indeed etc.) Well updated with the current generic and niche IT skill sets . Must have computer knowledge. (MS Office, Database, CRM, Internet efficiency) Organization Get Hire Technologies Industry Jobs Benefits Increment would be at least a minimum of 15% every six months. Relocation charges will be provided to you during your project Medicinal, Dental and Vision benefits following 60 days of business.

AgPulse Analytica is looking for Agronomist to join our dynamic team and embark on a rewarding career journey. Crop Management : Conduct research on crop varieties, planting methods, and cultivation techniques to maximize yields and quality. Provide recommendations on crop rotation, pest control, and disease management. Soil Management : Analyze soil composition and nutrient levels to determine optimal fertilization strategies. Develop soil conservation plans to prevent erosion and maintain soil health. Research and Development : Conduct experiments and trials to evaluate the performance of new crop varieties, pesticides, and farming technologies. Stay abreast of advancements in agronomy and contribute to the development of innovative farming practices. Precision Agriculture : Utilize technology, such as GPS and remote sensing, to implement precision agriculture practices for more efficient resource use. Implement data-driven decision-making for crop management. Advisory Services : Work closely with farmers to provide advice on agronomic practices, including planting schedules, irrigation methods, and pest control measures. Conduct on-site visits to assess crop conditions and address specific concerns. Environmental Stewardship : Advocate for sustainable and environmentally friendly farming practices. Implement strategies to minimize the environmental impact of agricultural activities. Education and Training : Conduct training sessions and workshops for farmers, agricultural extension officers, and other stakeholders. Disseminate information on best practices and new developments in agronomy. Crop Monitoring : Monitor and assess crop growth, yield, and quality through regular field inspections and data analysis. Implement strategies to mitigate risks related to weather, pests, and diseases.

Overview We are looking for a driven and detail-oriented US Recruiter with 3-6 years of experience in recruitment for the US market. Responsibilities Facilitated interview process and coordinating with hiring team. Create and execute strategies to attract IT professionals. Build and maintain a talent pool of qualified candidates for future openings. Manage the offer process including salary negotiations. Handle all recruitment related documentation, including offer letters, employment contracts and onboarding paper work. Qualifications Minimum 3 to 5 years of IT Recruitment experience. Strong organizational and communication skills. Associated with IT industry and current market trend. Expertise in using recruitment software and tools. Bachelor s degree or relevant degree. Organization Serene Info Solutions Pvt. Ltd. Industry Jobs Benefits Increment would be at least a minimum of 15% every six months. Relocation charges will be provided to you during your project Medicinal, Dental and Vision benefits following 60 days of business. Medical coverage qualified following 60 days of business. Present moment and long-haul handicap following 60 days of work. 401k retirement benefits plan qualified following half a year of work. Only for international candidates on OPT/CPT: Employer s Confirmation Letter/CPT Letter/Offer Letter will be provided, which you need to submit to your university within 90 days of the start of your OPT. OPT Extension Letter will be provided to those candidates who are qualified for STEM extension. H1B Sponsorship will be provided to OPT and CPT candidates only once they join our client s project. Other Benefits: Pre-job Training with Experienced Trainers. Assignments & Case Studies provided during training. Mock sessions before interviews Multiple interview rounds with different clients. Visa Sponsorship Training completing certificates

Prepare a variety of dishes including continental, Chinese, Indian cuisine, tandoor specialties, and food processing, Manage kitchen operations to ensure efficient food production and quality control, Maintain high standards of hygiene and cleanliness in the kitchen area, Collaborate with other departments (e.g., front office) to provide exceptional customer service, Ensure compliance with hotel policies and procedures. Qualification Graduate, Hotel Management

Are you our missing ingredient Is cooking the spice of your life Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Demi Chef de Partie- Indian, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Key Responsibilities of the Demi Chef de Partie-Indian : -Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level -Works as part of a team that maximizes guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution -Takes responsibility for the duties and tasks assigned to the role, ensuring that all work is carried out in a timely and professional manner -Delivers on departmental plans and objectives, where hotel initiatives & targets are achieved -Collaborates with their immediate report, ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships whilst promoting the company culture and values. -Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Demi Chef de Partie- Indian : -Experience in kitchen beneficial but not essential -Hands-on approach with a can-do work style -Commitment to delivering exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions taking ownership for duties and tasks assigned -Personal integrity, with the ability to work in an environment that demands excellence -Experience of working with IT systems on various platforms -Strong communication skills

Designation - Cook / Chef Category - South indian, North Indian & Continental Qualification - B.SC & Diploma Hotel Management Experience - 2 to 5 Years Salary - 1500 to 2000 AED Free Food & Accommodation Location - Dubai, UAE HR - 9962939100 Required Candidate profile Document's Carry for an Interview: 1.Resume 2.Original Passport 3.Degree Certificate 4.Passport size photo two copies 5.Experience Certificate Interested can call me for more details 9962939100 Perks and benefits Free Food and Accommodation

Singapore E Pass Chettinad Cook Salary S $1200 to S$1300 Food + Accommodation Provided Working 12 hours per day. Monthly 2 days off Requirement 1.Fresh to Singapore 2.Must DOB 1988 to 1995 3.Need Cooking Videos and Photos and Menu List 4.No Qualification Also Can Interested visit our office with orignal passport Interview address: Swagatham Resource Management India Private limited No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am to 5pm ( Monday to Saturday ) Contact HR Sabitha #7338768300 / Swetha # 7305457998 / Sowmiya 7845228682( Call or whatsapp time 9am to 6pm only )