7176 Cooking Jobs - Page 37

WE ARE HIRING – CHINESE FOOD COOK We are looking for an experienced cook who specializes in Chinese cuisine (e.g. noodles, fried rice, Manchurian, etc.). Requirements: Minimum [1-2] years experience in Chinese cooking Clean and hygienic cooking practices Ability to manage kitchen alone (if required) Honest, punctual, and disciplined Call:- +91 92668 49605 Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

Key Responsibilities of the Indian Master Chef: Ensures 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 Develops and implements plans where kitchen initiatives & hotel targets are achieved Leads and manages the kitchen team, fostering a culture of growth, development and performance within the department Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Reviews and scrutinizes 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 Indian Master Chef: Proven experience in kitchen with strong problem-solving capabilities-Excellent leadership skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills

Key Responsibilities of the Indian Master Chef: -Ensures 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 -Develops and implements plans where kitchen initiatives & hotel targets are achieved -Leads and manages the kitchen team, fostering a culture of growth, development and performance within the department -Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained -Builds and maintains effective working relationships with all key stakeholders -Reviews and scrutinizes 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 Indian Master Chef: -Proven experience in kitchen with strong problem-solving capabilities -Excellent leadership skills with a hands-on approach and lead-by-example work style -Commitment to exceptional guest service with a passion for the hospitality industry -Ability to find creative solutions, offering advice and recommendations -Personal integrity, with the ability to work in an environment that demands excellence, time and energy -Experienced in using IT systems on various platforms -Strong communication skills

Be part of the Radisson revolution where as our Creative you are Ready to: Lend a helping hand, making sure that every job we undertake is delivered with personality and flair to the highest standards Be part of a team that places the guest at the heart of everything we do, creating personal and memorable moments Take pride in what you do, be on hand to make sure that what needs to be done is done well Collaborate with others, learn and grow from the experience, developing your own skills for future success Creatively work with others to deliver on the goals and targets that we have set ourselves Build meaningful and rewarding relationships whilst promoting the company culture and values Stay Safe, ensuring adherence and compliance to all legislation and due diligence requirements ARE YOU One to impress Dynamic Love people interaction with the skill to mix it up! Innovative Creative with a positive mindset, love a challenge where you know there is a solution Engaging, self-motivated and love guests, we all do Genuine Want to be yourself We love that and won t change that, promise! Experience of working with IT systems and all things tech Passionate for Music, Art and Fashion We want to talk to you!

Position : Cook – Director’s Kitchen Type : Full-Time Gender Requirement : Male Location Preference : Must be a resident of Rewari or nearby areas Marital Status : Married candidates preferred Key Responsibilities : Prepare hygienic and homely meals for the Director, as per the planned daily menu and dietary preferences. Ensure timely breakfast, lunch, evening tea, and dinner preparation (as per requirement). Maintain cleanliness and hygiene of the kitchen and cooking area at all times. Ensure proper handling, storage, and use of kitchen ingredients, vegetables, and groceries. Keep track of kitchen inventory and report requirements for fresh supplies to the admin office. Wash utensils, clean stove and counters, and maintain a pest-free cooking environment. Ensure quality, taste, and presentation of food meets expected standards. Be respectful, disciplined, and maintain confidentiality of personal kitchen affairs. Cooperate during school events or guest visits requiring additional food arrangements. Follow food safety and hygiene protocols strictly. Requirements : Minimum 2–3 years of experience as a cook in a school, institutional, or domestic setup. Must be skilled in cooking vegetarian Indian meals (knowledge of light snacks/tea preferred). Should be clean, disciplined, and trustworthy. Able to handle the kitchen independently without supervision. Should maintain personal hygiene and grooming standards. Willing to work extended hours during special occasions when needed. Job Types: Full-time, Permanent, Fresher Pay: ₹25,000.00 - ₹90,000.00 per month Benefits: Provident Fund Ability to commute/relocate: Rewari, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Experience: total work: 1 year (Preferred) Work Location: In person Expected Start Date: 31/07/2025

Position : Cook – Director’s Kitchen Type : Full-Time Gender Requirement : Male Location Preference : Must be a resident of Rewari or nearby areas Marital Status : Married candidates preferred Key Responsibilities : Prepare hygienic and homely meals for the Director, as per the planned daily menu and dietary preferences. Ensure timely breakfast, lunch, evening tea, and dinner preparation (as per requirement). Maintain cleanliness and hygiene of the kitchen and cooking area at all times. Ensure proper handling, storage, and use of kitchen ingredients, vegetables, and groceries. Keep track of kitchen inventory and report requirements for fresh supplies to the admin office. Wash utensils, clean stove and counters, and maintain a pest-free cooking environment. Ensure quality, taste, and presentation of food meets expected standards. Be respectful, disciplined, and maintain confidentiality of personal kitchen affairs. Cooperate during school events or guest visits requiring additional food arrangements. Follow food safety and hygiene protocols strictly. Requirements : Minimum 2–3 years of experience as a cook in a school, institutional, or domestic setup. Must be skilled in cooking vegetarian Indian meals (knowledge of light snacks/tea preferred). Should be clean, disciplined, and trustworthy. Able to handle the kitchen independently without supervision. Should maintain personal hygiene and grooming standards. Willing to work extended hours during special occasions when needed. Job Types: Full-time, Permanent, Fresher Pay: ₹25,000.00 - ₹90,000.00 per month Benefits: Provident Fund Ability to commute/relocate: Rewari, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Experience: total work: 1 year (Preferred) Work Location: In person Expected Start Date: 31/07/2025

Home Cook Job (Pure Veg): We are hiring a Home Cook (Male/Female) with experience in preparing pure vegetarian meals . The candidate should have hands-on expertise in Punjabi-style cooking and must maintain authentic home-cooked taste. Non-vegetarian cooking is not required . Passion for cooking and maintaining hygiene is a must. Call Me at - +91 9084718637 Job Type: Full-time Pay: ₹9,000.00 - ₹10,000.00 per month Benefits: Commuter assistance Schedule: Day shift Fixed shift Weekend availability

Company Description Swad, a pioneer in the world of Processed Foods and Beverages, offers a wide range of products including Mango Pulp, Pickle, Cooking Paste, Schezwan Chutney, and Chinese Sauces. Founded in 1988 in Bardoli, Swad aims to deliver authentic Indian flavors worldwide through premium quality products. The company's state-of-the-art manufacturing plant in Bardoli, Gujarat, facilitates the export of high-quality products globally. Swad continually seeks to innovate and expand its product range, maintaining a reputation for excellence in the food industry. Role Description This is a full-time on-site role for a Retort Operator located in Bardoli. The Retort Operator will be responsible for operating and maintaining retort machines, ensuring the timely processing of food products in accordance with safety and quality standards. Daily tasks include monitoring the retort process, adjusting controls, conducting routine maintenance, and maintaining records of production activities. The role requires attention to detail, adherence to safety protocols, and the ability to troubleshoot issues. Qualifications Experience operating and maintaining retort machines and other food processing equipment Knowledge of food safety standards and quality control procedures Ability to monitor and adjust controls, and maintain detailed records of production activities Skills in troubleshooting and resolving operational issues Excellent attention to detail and adherence to safety protocols Good communication and teamwork skills High school diploma or equivalent; technical certification in food processing or mechanical maintenance is a plus

Job Description: Chandran Steels is a leading manufacturer of commercial kitchen equipment, serving hotels, restaurants, caterers, and food businesses across India. We're looking for a skilled Demo Chef to showcase our products through live cooking demonstrations , mainly featuring South Indian vegetarian and non-vegetarian cuisine . Key Responsibilities: Prepare and cook a variety of South Indian veg and non-veg dishes for live product demonstrations Operate all commercial kitchen equipment confidently (idli steamers, dosa plates, tilting grinders, tandoors, ovens, etc.) Showcase how Chandran Steels' products enhance food preparation and productivity Work closely with the sales and technical team to schedule and plan daily demos Maintain cleanliness and hygiene in the demo kitchen Requirements: Hands-on experience with kitchen equipment or willingness to learn Ability to plan menus and cook for small to medium demo batches Ability to adapt and learn about new kitchen technologies Flexible to work on demo schedules, including some weekends or events Benefits: Competitive salary Friendly and respectful working environment Opportunities for skill development and career growth Exposure to modern kitchen technology contact us : [ 8675600000] Job Type: Full-time Pay: ₹13,000.00 - ₹20,000.00 per month Benefits: Food provided Paid sick time Schedule: Day shift Supplemental Pay: Performance bonus Work Location: In person

Oversee culinary operations in all restaurant s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service briefings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the 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. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie (Garde Manger) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Garde Manger), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. 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. Coordinate, organize and participate in all production pertaining to the kitchen. 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 Chef de Partie (Garde Manger) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie (Western) prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie (Western), you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. 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. Coordinate, organize and participate in all production pertaining to the kitchen. 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 Chef de Partie (Western) serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. The role participates in product development and ensures the smooth operation of the kitchen. What will I be doing As Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Assist the Sous Chef in the day-to-day operation of the kitchen and to help maintain a high standard of food preparation and presentation. Plan, prepare and implement high quality food and beverage products, and set-ups in all areas and in the restaurants. 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. Coordinate, organize and participate in all production pertaining to the kitchen. 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.

Job Description: We are looking for a skilled and passionate Cook who specializes in preparing a variety of Indian snacks and sweets . The ideal candidate should have hands-on experience in traditional and innovative snack and sweet preparation, with a focus on taste, quality, and hygiene. Key Responsibilities: Prepare a wide range of snacks (e.g., samosas, pakoras, cutlets, chaat items, etc.) Make traditional Indian sweets (e.g., laddus, barfis, jalebi, rasgulla, etc.) Maintain high standards of food hygiene and kitchen cleanliness Follow recipes or develop new variations based on customer demand Manage raw material inventory and inform for re-stocking Ensure timely preparation and quality control for all items Maintain kitchen equipment and report any issues Requirements: Proven experience as a cook in a sweet/snack shop or catering kitchen Knowledge of ingredients, cooking methods, and hygiene standards Ability to work efficiently and maintain consistency in taste and quality Punctual, reliable, and able to work independently or with a team Basic literacy (reading labels/instructions); culinary training is a plus Job Type: फ़ुल-टाइम Pay: ₹8,923.57 - ₹20,000.00 per month Benefits: प्रॉविडेंट फ़ंड Work Location: In person

Additional Information Job Number 25122367 Job Category Food and Beverage & Culinary Location JW Marriott Hotel Kolkata, 4A, J.B.S. Haldane Avenue, Kolkata, West Bengal, India, 700105 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25121931 Job Category Food and Beverage & Culinary Location JW Marriott Mumbai Sahar, IA Project Road, Mumbai, Maharashtra, India, 400099 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25121877 Job Category Food and Beverage & Culinary Location Marriott Executive Apartments Bengaluru UB City, 24 Vittal Mallya Road UB City, Bengaluru, Karnataka, India, 560001 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.

· Handle all the cash transaction of Cash sale. Spot cash received, Spot delivery transactions. · Credit sale. . Spot cash or cheque, issue receipt · Receipt from debtors - Issue receipt. · Handle and record Branch to branch transaction. · Maintain general expense record for Petty cash, kitchen, stationary, TA , etc. · Maintain commission payment and expenses through voucher entry such as fuel charges · Maintain Freight Inward, outward and voucher entry. · Record the donation and charity-voucher entry and details. · Salary and wages-voucher entry. - Handle & record cash details related to sales return, credit note/debit note. · Complaint and compensation to customer - Voucher entry and cash payment. - Record voucher entry for discount allowed. · Record & Maintain cash purchase - Cash bill and voucher entry · Repairs and maintenance - Payment and voucher entry . Prepare Daily sales report, cash in hand details (Segregate cash sale and credit sale) & Daily cash out (mention details). Job Type: Full-time Pay: ₹13,500.00 - ₹17,000.00 per month

Contact:9600341188 Problem solving Teamwork Attention to detail Communication skills Customer service Organisational skills Ability to work under pressure Able to work consistent night shift Cleaning dishes Communication Interpersonal communication Time management Maintains cleanliness and hygiene Safety compliance Waste management Dining area maintenance Food handling Physical stamina Sanitation Ability to work independently and collaboratively Assisting in food preparation and plating Cleaning and arranging tables Job Type: Full-time Pay: ₹13,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Life insurance Work Location: In person

We are looking for a Continental Cook to join our team at Agastya Shala and prepare delicious meals for the guests. Key responsibility includes preparing and delivering high-quality dishes, setting up the menu, and delegating tasks to kitchen staff (If needed). The position offers an in-hand salary of ₹15000 - ₹30000. Key Responsibilities: Ensure compliance with all health and safety regulations within the kitchen area. Set up the kitchen with cooking utensils and equipment. Cook food in a timely manner. Study each recipe and gather all necessary ingredients. Supervise cooks and assist as needed. Slightly modify recipes to meet customers’ needs and requests (example: No dairy, exclude nuts). Check the freshness of food and discard out-of-date items. Job Requirements: The minimum qualification for this role is 12th Pass and 1 - 6 years of experience. Familiarity with cooking techniques (advance & non-traditional), recipes, and sanitation regulations are ideal for the position. The role requires excellent time management and leadership skills. A culinary school diploma or certification in a similar field is a plus. Other Details It is a Full Time Cook / Chef job for candidates with 1 - 6 years of experience. More about this Continental Cook job What is the eligibility criteria to apply for this Continental Cook job? Ans: The candidate should be 12th Pass and above and above with 1 - 6 years of experience of experience How much salary can I expect for this job role? Ans: You can expect a salary of ₹15000 - ₹30000 per month that depends on your interview. It's a Full Time job in Rishikesh How many working days are there for this Continental Cook job? Ans: This Continental Cook job will have 6 working days. Are there any charges applicable while applying or joining this Continental Cook job? Ans: No, there is no fee applicable for applying this Continental Cook job and during the employment with the company, i.e., Agastya Shala Is it a work from home job? Ans: No, it’s not a work from home job and can't be done online. How many openings are there for this Continental Cook role? Ans: There is an immediate opening of 4 Continental Cook at Agastya Shala Who can apply for this job? Ans: Only Male candidates can apply for this Cook / Chef job. What are the timings of this Continental Cook job? Ans: This Continental Cook job has 07:00 AM - 10:00 PM timing.

The Tandoor Chef specializes in preparing authentic Indian grilled dishes, including kebabs, tandoori items, and other traditional recipes. This role requires expertise in Indian cooking techniques and a passion for delivering high-quality, flavorful meals. Key Responsibilities: Prepare and cook a variety of Indian grilled dishes, ensuring authenticity and flavor. Marinate meats and vegetables using traditional spices and techniques. Operate and maintain grilling equipment, including tandoors and charcoal grills. Collaborate with the culinary team to create and refine menu items. Ensure food safety and hygiene standards are maintained in the kitchen. Assist in inventory management and ordering of ingredients as needed. Qualifications: Proven experience as a Grill Chef or in a similar role, with a focus on Indian cuisine. Strong knowledge of Indian spices, marinades, and cooking methods. Ability to work efficiently in a fast-paced kitchen environment. Excellent teamwork and communication skills. Physical Requirements: Ability to stand for long periods and lift heavy items as needed. Willingness to work flexible hours, including evenings and weekends.

Job Description Job Title: Cook Location: Oman Key Responsibilities: Prepare and serve traditional breakfast items and fast-food meals Cook pizzas and parathas with attention to taste and presentation Make a range of hot and cold beverages such as juices, tea, and coffee Maintain cleanliness and hygiene in the kitchen and service areas Requirements Requirements: Minimum of 1 year of experience as a cook in Coffee shop Basic English communication skills Hands-on experience in cooking, serving, and maintaining kitchen cleanliness Ability to prepare traditional breakfast dishes, fast food items, pizzas, and parathas Skilled in preparing a variety of beverages including juices, tea, and coffee Prior cooking experience preferred (years of experience not mandatory) Benefits Salary: 150 OMR Benefits: Food, accommodation, transportation, and medical coverage provided Contract: 2-year job contract

Key Responsibilities Assist in daily prep work – chopping vegetables, marinating meat, portioning ingredients Support head chef in cooking and managing across multiple stations (shawarma, grill, tandoor, etc.). Learn and take ownership of specific sections over time (with training). Maintain cleanliness and hygiene across the restaurant Support in inventory handling and kitchen organization. Be open to learning and helping wherever needed – this is not a fixed-scope role.

1. Prepare authentic Pan Asian dishes (Chinese, Thai, Japanese, etc.) 2. Handle Wok, dim sums, soups, noodles, and sauces with expertise 3. Follow proper cooking methods, portion sizes, and presentation standards 4. Maintain mise en place before service (cutting, sauces, marination, etc.) 5. Ensure kitchen hygiene and follow food safety standards 6. Supervise commis chefs and guide them during service 7. Monitor inventory and inform for ordering ingredients on time 8. Control wastage and maintain quality consistency 9. Work closely with Sous Chef and Executive Chef 10. Handle guest feedback (if needed) and improve dish quality accordingly

Prepare and cook popular Chinese dishes like fried rice, noodles, Manchurian, momos, spring rolls, and soups. Maintain consistent taste and presentation. Handle wok-based cooking with efficiency and speed. Manage prep work (cutting vegetables, sauces, etc.). Maintain cleanliness and hygiene in the cooking area. Monitor stock levels and inform for timely restocking. Assist with customer interactions or taking orders. Follow safety and fire prevention procedures. Requirements: Proven experience as a Chinese chef, preferably in a roadside stall, small eatery, or fast-food setup. Skilled in street-style Indo-Chinese recipes. Ability to work in fast-paced environments. Basic understanding of hygiene standards. Punctual, clean, and reliable. Preferred: Local candidates or those familiar with regional taste preferences.