7077 Cooking Jobs - Page 16

Key Responsibilities: Menu Planning & Development: Creating and updating menus, considering seasonal ingredients, costs, and customer preferences. Food Preparation & Cooking: Preparing a wide range of dishes, from appetizers to entrees and desserts, ensuring consistent quality and presentation. Kitchen Management: Overseeing all kitchen operations, including food safety, sanitation, and equipment maintenance.

✅ Cleaning theater rooms and common areas ✅ Kitchen cleaning – vessels, slab, stove, and maintaining hygiene ✅ Basic kitchen help – making Tea/Coffee, reheating food, simple serving ✅ Assisting with event setups and cleaning post-events ✅ Taking care of props and maintaining decor ✅ Helping with food plating, arranging, and basic cooking if required ✅ Supporting photo session setups (basic assistance like holding props/lights)

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail. Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus. Operate slicers, mixers, grinders, and other equipment with proper certification. Keep work areas neat, clean, and organized. Clean kitchen and cafeteria areas including equipment and dishes. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris. Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas. Requisition appropriate amounts of food and supplies through the Kitchen Manager. Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner. Batch cooking to maintain a quality product and excellent food presentation. Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required. Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers. Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes. Convert and follow a standardized recipe to ensure a consistent, high-quality product. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations. Keep and Maintain accurate daily production records per grade group as planned. Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food. Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program. Participate in the “Daily Dish”. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA. Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”. Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy Administrative Handle customer monies at service time, as required. Make change as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system. Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible. Other duties as assigned. Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision. Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer. Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Position Summary Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail. Functions of the Job Essential Functions Production Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day's menus. Operate slicers, mixers, grinders, and other equipment with proper certification. Keep work areas neat, clean, and organized. Clean kitchen and cafeteria areas including equipment and dishes. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris. Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas. Requisition appropriate amounts of food and supplies through the Kitchen Manager. Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner. Batch cooking to maintain a quality product and excellent food presentation. Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required. Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers. Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes. Convert and follow a standardized recipe to ensure a consistent, high-quality product. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations. Keep and Maintain accurate daily production records per grade group as planned. Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food. Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program. Participate in the “Daily Dish”. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA. Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”. Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy Administrative Handle customer monies at service time, as required. Make changes as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system. Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible. Other duties as assigned. Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds. Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision. Working Conditions Working conditions commonly associated with the performance of the functions of this job: Inside and outside working conditions. Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat. Occasionally exposed to toxic or caustic chemicals and extreme cold. The noise level is usually loud. Education Position Qualifications High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer. Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Additional Information Job Number 25125117 Job Category Food and Beverage & Culinary Location The Westin Chennai Velachery, 154 Velachery Main Road, Chennai, Tamil Nadu, India, 600042VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Non-Management Position Summary Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualification Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Need maid for Family in Hinjawadi Phase-1 Job Types: Full-time, Part-time Pay: ₹3,000.00 - ₹4,000.00 per month Experience: Housekeeping: 1 year (Preferred) total work: 1 year (Preferred) Shift availability: Day Shift (Preferred) Work Location: In person

02 Service staff required. Must have 6 month Experience. Job Type: Full-time Pay: ₹10,000.00 - ₹12,000.00 per month Benefits: Food provided Schedule: Day shift Work Location: In person

Chief People Officer (CPO) Value Network Ventures (VNV) – Catalysing Community‑Led Climate Action Location: Bengaluru / 3 Days WFO in a week Reports to: CEO | Experience: 15–20 years | Direct HR Team Size: 6+ BUDGET – INR – 35,00,000 – 45,00,000 Per Annum About VNV Founded in 2010 and organically grown for over 15 years, VNV is a trailblazing social enterprise that develops community-powered climate ventures across South Asia, East & West Africa, and the Middle East Instagram+10VNV - Value Network Ventures+10VNV - Value Network Ventures+10. With a focus on nature-based solutions —like agroforestry, mangrove restoration, clean cooking, climate-smart agriculture, rural energy, and waste management—VNV engages local communities to drive climate-positive transitions at scale. Today, VNV operates over 130 projects , reaches 7+ million rural households , and restores millions of hectares of ecosystems, integrating climate finance with grassroots leadership VNV - Value Network Ventures+3VNV - Value Network Ventures+3VNV - Value Network Ventures+3. As the organisation transitions from organic growth to structured scaling, VNV is now laying the foundation for institutional culture, robust systems, and enduring impact. Role Overview As Chief People Officer, you will define the foundational people strategy and organizational culture for an enterprise in pivotal transformation. Leading a lean team of HRs, you’ll build the HR blueprint—from systems to structures—that underpins VNV’s next growth phase across its global footprint. You must be strategic, direct, and imperturbable—prepared to engage candidly with teams, lead with clarity, and implement high-impact initiatives rooted in VNV’s mission. Scope of Function You will own and elevate the core HR domains essential for institutionalizing people practices aligned with VNV’s mission and scale: Recruitment Lead end-to-end hiring strategy across functions and geographies. Build employer brand aligned with climate and community focus. Training & Development Architect learning frameworks, leadership curricula, and field training modules. Oversee internal and external capacity-building interventions. Performance Management Design and implement performance systems tied to strategic and impact outcomes. Foster a feedback-rich, growth-oriented culture. Employee Relations Champion transparent, values-based interactions and conflict resolution. Provide leadership on sensitive HR interventions with composure and clarity. Payroll & HRIS Ensure accurate, compliant payroll and benefits administration. Lead adoption/scaling of HRIS for operational efficiency and analytics. Strategic HR Planning & Analytics Translate organizational objectives into workforce plans and capability gaps. Use data to drive people decisions, forecasting, and structural design. Key Responsibilities Design an integrated People & Culture roadmap for scaling rigorously while preserving VNV’s mission-rooted ethos. Act as a strategic partner to the CEO and leadership, advising on people-related decisions, structure, and change management. Lead HR transformation: establish policies, processes, and system architecture to support a distributed and growing workforce. Mentor and strengthen the current HR team; build capability in sourcing, OD, relations, and training. Use HR analytics to drive visibility on talent pipeline, retention, performance, and diversity. Partner closely with field and country leads to reinforce cross-cultural collaboration and mission-driven alignment. Ensure compliance with global and regional employee laws and ethical practices. Personality & Leadership Attributes Direct, forthright communicator—transparent and unflinching in employee engagement. Calm under pressure and robust when addressing conflict or ambiguity. Empathetic yet firm; capacity for culturally sensitive leadership across diverse geographies. Hands-on, results-driven, and willing to take full ownership while building strategic systems. Experience & Qualifications 15–20 years in HR, including 5+ years in senior leadership (CPO / VP People / Head of HR). Proven experience scaling HR infrastructure in fast-evolving, mission-led or impact-driven organizations. Demonstrated success across talent acquisition , learning & development , OD , performance systems , and HR technology . Experience in sustainability, climate action, social enterprise, or international development domains is highly preferred. Exposure to operations in South Asia, Africa, or the Middle East; familiarity with multi‑jurisdictional HR compliance. MBA or Master’s in HR, Organizational Psychology, or related disciplines. Strong bias for execution and ownership, with a preference for building systems over ad hoc interventions. Why Join VNV Now? This is an exceptional opportunity to architect the people infrastructure and cultural DNA of an ambitious, impact-first climate enterprise. You'll play a foundational role in scaling VNV’s influence—driving strategic people decisions that empower millions of rural communities in their climate resilience journey.

well experienced and best taste giving masters for tandoori, chinese starters, biryani and all the andhra style dishes for my bar and restaurant Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Schedule: Rotational shift Supplemental Pay: Overtime pay Experience: 10 key typing: 10 years (Required) Language: Telugu, hindi (Required) Location: Narasaraopet, Andhra Pradesh (Required) Work Location: In person Expected Start Date: 01/09/2025

We are hiring for Restaurant Captain & Waiter Urgent requirement immidiately join Gender : Male Job location: Chennai & Chengalpattu We are looking for an experienced and customer-focused Restaurant Captain and Waiter lead service staff and ensure excellent customer service standards. You will be responsible for supervising day-to-day operations on the restaurant floor, managing staff, and making sure guests have a pleasant dining experience. Responsibilities Take food and beverage orders accurately. Ensure timely service and maintain table cleanliness and settings. Assist with billing and payment processing. Experience Freshers –5years experience as a Restaurant Captain and a waiter role. Working Hours: 9–10 hours Stay at work only food and accommodation available Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Experience: total work: 1 year (Preferred) Cooking: 4 years (Preferred) Work Location: In person Expected Start Date: 02/08/2025

Company Description Founded in 1960 by Thiru Kuppanna & Thirumati Rukmini Amma, Junior Kuppanna is renowned for its authentic Kongu cuisine. With a presence in 40 restaurants, it offers a casual dining experience for the entire family. The brand's commitment to quality ingredients, hygiene, and consistent cooking standards has made it a leading name in regional cuisine. Managed by the founders' next generation, Mr. Murthy & Mr. Arumugan, Junior Kuppanna aims to expand into new markets while preserving its traditional recipes. Role Description This is a full-time, on-site role for a Marketing Executive located in Nungambakkam, Chennai. The Marketing Executive will be responsible for developing market plans, conducting market research, and executing marketing strategies. Tasks will include engaging with customers, promoting the brand, and driving sales. Daily activities will also involve communicating with team members to ensure the successful implementation of marketing initiatives. Qualifications Market Planning and Market Research skills Effective Communication and Sales skills Marketing skills, including campaign development and execution Excellent interpersonal and problem-solving skills Bachelor's degree in Marketing, Business Administration, or a related field Experience in the food and beverage industry is a plus

We are looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. The executive chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Executive Chef Responsibilities: Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints. We are currently employing, send your resume here :- consultantrecruitment67@gmail.com

Job Title: South Indian Cook Location: Dehradun, Uttarakhand Salary: ₹20,000 – ₹25,000 per month Job Type: Full-Time Experience Required: Minimum 2 years (preferred) Job Summary: We are looking for a skilled and experienced South Indian Cook to join our kitchen team in Dehradun. The ideal candidate must be proficient in preparing authentic South Indian dishes such as dosa, idli, vada, sambar, rasam, and chutneys, and be able to maintain consistent taste and quality. Key Responsibilities: Prepare a wide variety of traditional South Indian vegetarian/non-vegetarian dishes. Ensure food is prepared hygienically and in a timely manner. Maintain inventory of kitchen supplies and ingredients. Monitor food storage and ensure compliance with food safety standards. Assist in menu planning and daily specials. Maintain cleanliness and organization in the kitchen at all times. Requirements: Proven experience as a South Indian cook (minimum 2 years preferred). Ability to handle breakfast, lunch, and dinner preparations. Strong knowledge of authentic South Indian recipes and cooking methods. Familiarity with kitchen equipment and health regulations. Team player with good communication skills. Ability to work in a fast-paced environment. Benefits: Competitive salary (₹20,000 – ₹25,000) Accommodation and meal. Supportive work environment Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Schedule: Day shift Work Location: In person

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.

Additional Information Job Number 25124463 Job Category Food and Beverage & Culinary Location Marriott Executive Apartments Hyderabad, Level 10, SLN Terminus, Survey No 133, Hyderabad, Telangana, India, 500032 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Culinary Associate Job Number 25124310 Job Category Food and Beverage & Culinary Location The Westin Hyderabad Hitec City, APIIC Software Layout, Hitec City, Hyderabad, Telangana, India, 500081 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Key Responsibilities: Assist Commi 1 and Chef de Partie in food preparation and cooking Prepare ingredients (cutting, chopping, marinating, etc.) Maintain cleanliness and hygiene in the kitchen at all times Follow food safety standards and kitchen protocols Support in setting up workstations and kitchen equipment Ensure proper storage and labeling of food items Learn and execute basic recipes under guidance Requirements: Basic knowledge of cooking techniques and kitchen equipment Team player with a positive attitude Ability to work under pressure and multitask Willingness to follow instructions and improve culinary skills Culinary diploma or training (preferred, not mandatory) Job Types: Permanent, Fresher Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person

Key Responsibilities Greet guests warmly and escort them to their tables Present menus and explain food and beverage offerings clearly Take accurate orders and relay them to the kitchen/bar using POS systems Serve food and beverages professionally, ensuring guest satisfaction Monitor guest needs and proactively offer assistance Clear tables and reset for the next service efficiently Maintain cleanliness and hygiene standards in service areas Assist in mise en place and outlet setup before each shift Handle billing and payment procedures accurately Coordinate with kitchen and stewarding teams for smooth operations Upsell menu items and promote daily specials Comply with safety, sanitation, and grooming standards Job Types: Full-time, Permanent Pay: ₹13,000.00 - ₹17,000.00 per month Benefits: Food provided Paid sick time Paid time off Provident Fund Work Location: In person Application Deadline: 31/08/2025 Expected Start Date: 01/09/2025

responsible for preparing and cooking Indian flatbreads like porata and chapati, ensuring they meet quality standards. responsible for preparing and cooking a variety of Indian dishes using the tandoor oven Contact employer: 8078716057 Job Type: Full-time Pay: From ₹20,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

Location Kottayam, Kerala Full Job Description Astraeon Ventures, a dynamic culinary enterprise, is seeking a skilled and passionate individual to fill the role of Head Chef for our upcoming South Indian Fusion Restaurant Key Responsibilities: Create and Develop new Menu and Sop for the restaurant Showcase culinary expertise by actively participating in food preparation while overseeing kitchen operations and managing all culinary functions. Supervise and coordinate the activities of kitchen staff involved in food preparation to ensure efficiency and adherence to quality standards. Monitor the quality of ingredients and finished dishes to maintain consistency and meet established standards. Prepare and cook a diverse range of cuisines, catering to regular service as well as special events and guest preferences. Develop creative presentations and decorative food displays to enhance the dining experience. Maintain standards for purchasing, receiving, and storage of food supplies to uphold freshness and quality. Provide constructive feedback and coaching to kitchen staff to enhance performance and service delivery. Hire and train Kitchen Staff Should be Knowledgeable in ,South Indian,North Indian & Chineese Cusines. Requirements: Education: Diploma or Bachelor's degree in Hotel Management or Culinary Arts. Experience: Minimum of 10 years of progressive experience in culinary roles, with a strong background in multi-cuisine environments. Salary: Competitive salary range of ₹35,000.00 to ₹65,000.00 per month, Location: Kottayam, Kerala. Job Type: Full-time employment with opportunities for growth and advancement within Astraeon Ventures. Brand : Puttulicious If you're a dedicated culinary professional with a passion for innovation and excellence, we invite you to join our team and contribute to the success of our exciting new venture. Apply now to be a part of our journey in redefining the culinary experience in Kottayam. Job Type: Full-time Pay: ₹35,500.00 - ₹65,000.00 per month Benefits: Food provided Paid time off Experience: Cooking: 5 years (Required) License/Certification: Fostag Training (Preferred) Work Location: In person

We are looking to hire a passionate and growth driven Commis chef to join our kitchen team at Greenr, Vasant Vihar. If you want to learn new age cooking processes and cuisines and want to be a part of a growing cafè chain, then apply right away! Responsibilities Prepare and cook mezza according to recipes, quality standards, presentation standards, and mezza preparation checklist. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients Monitor mezza quality while preparing. Set-up and break down work stations. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Requirements At Least 1-2 years of proven work experience Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management Accuracy and speed in handling emergency situations and providing solutions Familiar with industry’s best practices BS degree in culinary science or related certificate would be a plus Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

Job Title: Private Chef (Live-in ) Interview Location: New Delhi, India Job Location Dubai Salary: ₹70,000 – ₹90,000 per month (depending on experience) Note; Please share your resume on WhatsApp no 9625432313 Job Type: Full-time Job Description: We are looking for an experienced and professional Private Chef to manage all meal preparations for a high-profile family in Delhi. The ideal candidate should be skilled in multi-cuisine cooking and passionate about healthy, high-quality food. Key Responsibilities: Prepare daily meals (breakfast, lunch, dinner, snacks) for the family Create weekly menus based on family preferences and dietary needs Cook a variety of cuisines – Indian, Continental, Asian, Italian, etc. Maintain cleanliness and hygiene in the kitchen Handle grocery shopping, stock management, and kitchen inventory Plan and cook for family events, guests, and special occasions Follow dietary restrictions (e.g., vegan, gluten-free, low-oil, diabetic-friendly) Ensure minimal food wastage and cost-effective kitchen operation Requirements: Minimum 5 years of experience as a private/home chef or in luxury hospitality Expertise in vegetarian and non-vegetarian Indian and international cuisines Good communication skills (basic English or Hindi) Polite, disciplined, and well-groomed Ability to maintain confidentiality and respect family privacy Food safety and hygiene knowledge (certification preferred) Accommodation & Meals: Optional live-in facility can be provided Meals included Contact: 9625432313 Job Type: Full-time Pay: ₹80,000.00 - ₹90,000.00 per month Benefits: Food provided Experience: Private Chef: 10 years (Required) Location: Delhi, Delhi (Required) Willingness to travel: 75% (Preferred) Work Location: In person

The Inside Sales Executive (North & West India) is a key function in the local marketing and sales organization to proactively drive sales of new business prospects. They qualify prospects via telephone and digital communication, thus developing it into a functional record where we can interact with and support the customer. Additionally, they execute lead qualification activities to continuously deliver a stream of highly qualified leads for the Field Sales Team to generate organizational sales growth. The Inside Sales Executive is responsible for the adaption and implementation of central tools including Salesforce/Marketing Cloud and is also responsible for developing regional, segmented strategic marketing campaigns together with the Marketing Manager. Main Responsibilities Outbound communication (telephone, email, messages) to drive sales and support assigned field sales staff with event invitations and post-sales customer nurturing Qualify leads and update CRM system (Salesforce) with new information Design and implementation of target group-specific lead nurturing concepts and communication tools, including email messaging, journey development and calling campaigns which will allow the Sales Team the ability focus entirely on their sales activities. Ongoing tracking and reporting on leads qualification process to ensure leads from a variety of sources (e.g., trade shows, online demonstrations) are followed up on in a timely manner. Consistently create and update qualified new customer accounts in Salesforce, ensuring accuracy in data entry and lead categorization. Invite potential participants for live cooking demos and regional events, contributing to overall event attendance in collaboration with Field sales. Regularly qualify incoming /self-sourced leads through calls/emails and schedule targeted field visits with the sales team, meeting monthly visit target. Maintain up-to-date records of all interactions, follow-ups, and status changes in Salesforce, ensuring compliance with reporting deadlines and pipeline visibility. Tracking and reporting on activities and marketing campaigns utilizing Salesforce reports and Dashboards, as well as Marketing Cloud Adaption/implementation of central marketing tools Practical Background Successful background in Sales, Marketing or Telemarketing (3 years or more) with proven record in moving targeted prospects to closed business. Familiarity with webinar platforms (e.g. Teams) and experience in running webinars. Experience implementing marketing campaigns. B2B background and/or practical parallel experience. Strong working knowledge of Microsoft Office and Salesforce/Marketing Cloud. Affinity for cooking; interested and aware of local food trends. Personal Qualities Team player Self-starter with personal ambition to achieve the best results and personal objectives daily Highly organized, attention to detail

Additional Information Job Number 25124360 Job Category Food and Beverage & Culinary Location Four Points by Sheraton Chennai Velachery, No 333 Velachery Tambaram Main Rd, Chennai, Tamil Nadu, India, 600042 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, 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.

Job Title: Quality control officer (Dietician / Healthy cuisine specialist) Junior Senior Job Brief: Providing nutritional advice and specialized in preparing recipes of salads, beverages, sauce, etc. A dietitian specializing in Salads, Bakery, Patisserie, Indian cuisine, and beverages, is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices. Job Type: Annual contract Full time Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, Smoothies, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: Onsite Work Location: MBP, Mahape, Navi Mumbai Pawne, MIDC, Navi Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location: MBP, Mahape, Navi Mumbai Vikhroli, Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 days Holiday Rotational Holidays Experience: Maximum – Experience up to 3 years as dietician in central kitchen, bulk cooking can apply. *Note: Candidate having relevant experience of bulk cooking for Indian, Jain, Vegan cuisine in kitchen & production department would be considered. Salary slab: Maximum – Up to Rs.5,00,000/- Per annum (CTC) *Note: Candidates applying for the above post should be compulsory target oriented. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Minimum of a bachelor’s degree in dietetics, or a related field from an accredited university or college. Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice. Job Description: The primary goal of a dietitian specialized in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great. Duties & Responsibilities: Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier. Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients. Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options. Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines. Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs. Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices. Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements. Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support. Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption. Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products. Requirements & Qualifications Key Skills: Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchen’s brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste. Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences. Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns. Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary. Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines. Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues. Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathies with team. Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans. Organizational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and priorities tasks. Critical thinking skills: Dieticians must be able to analyze data, interpret research findings, and make informed decisions based on that information. Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately. Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences. Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients. Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment. Core Skills: Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs. Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavor or texture. Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling. Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers. Management Skills: Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff. Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value. Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality. Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen.