7176 Cooking Jobs - Page 42

Company: Madras Coffee House Job Overview: We are hiring Café Service Associates who will assist in kitchen operations and customer service across our outlets. You’ll be responsible for preparing beverages, interacting with customers, handling billing systems, and maintaining hygiene. Key Responsibilities: - Prepare and serve coffee, tea, and other specialty drinks. - Take customer orders, operate POS/cash register. - Provide menu recommendations and upsell new or special items. - Maintain cleanliness and hygiene across the kitchen and service areas. - Support basic cooking/prep work and assist in daily outlet upkeep. - Handle customer queries with courtesy and professionalism. Eligibility Criteria: - Gender: Male and Female - Age Group: 18 – 45 years Skills Required: - Customer interaction & servicing - Basic food handling or cooking knowledge - Familiarity with billing software & payment handling - Punctuality and hygiene maintenance - Willingness to work in a shift-based schedule Job Types: Full-time, Permanent, Fresher Pay: ₹13,000.00 - ₹15,000.00 per month Benefits: Food provided Work Location: In person

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. What will I be doing As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: 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.

Roles and Responsibilities Prepare high-quality dishes according to recipes and presentation standards. Manage kitchen operations, ensuring efficient food preparation and service. Develop new recipes and menus as required. Desired Candidate Profile Strong knowledge of various cuisines including Indian, Chinese, Continental, Italian, Mexican etc. . Ability to work well under pressure during peak hours or special events.

Job Title: Chinese Chef Location: Sector 17, Gurugram (Gurgaon), Haryana Salary: ₹20,000 – ₹28,000 per month Job Type: Full-Time Job Summary: We are seeking an experienced and passionate Chinese Chef to join our culinary team in Sector 17, Gurugram. The ideal candidate should have expertise in preparing authentic Chinese cuisine, including stir-fried dishes, noodles, soups, dim sum, and fried rice, with a focus on taste, hygiene, and presentation. Key Responsibilities: Prepare a wide variety of Chinese dishes with consistency and high quality. Plan and manage inventory of Chinese ingredients and supplies. Maintain cleanliness and hygiene standards in the kitchen. Monitor food portions and waste to reduce costs. Train and assist junior kitchen staff where necessary. Innovate and update the menu with seasonal and customer-favorite items. Ensure compliance with food safety and hygiene regulations (FSSAI standards). Requirements: Proven experience (2+ years) as a Chinese Chef or Cook. Deep knowledge of Chinese cooking techniques and ingredients. Ability to work efficiently under pressure in a fast-paced kitchen. Team player with good communication and organizational skills. Job Type: Full-time Pay: ₹20,000.00 - ₹280,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Job Title: Chinese Chef Location: Sector 17, Gurugram (Gurgaon), Haryana Salary: ₹20,000 – ₹28,000 per month Job Type: Full-Time Job Summary: We are seeking an experienced and passionate Chinese Chef to join our culinary team in Sector 17, Gurugram. The ideal candidate should have expertise in preparing authentic Chinese cuisine, including stir-fried dishes, noodles, soups, dim sum, and fried rice, with a focus on taste, hygiene, and presentation. Key Responsibilities: Prepare a wide variety of Chinese dishes with consistency and high quality. Plan and manage inventory of Chinese ingredients and supplies. Maintain cleanliness and hygiene standards in the kitchen. Monitor food portions and waste to reduce costs. Train and assist junior kitchen staff where necessary. Innovate and update the menu with seasonal and customer-favorite items. Ensure compliance with food safety and hygiene regulations (FSSAI standards). Requirements: Proven experience (2+ years) as a Chinese Chef or Cook. Deep knowledge of Chinese cooking techniques and ingredients. Ability to work efficiently under pressure in a fast-paced kitchen. Team player with good communication and organizational skills. Job Type: Full-time Pay: ₹20,000.00 - ₹280,000.00 per month Benefits: Provident Fund Schedule: Day shift Work Location: In person

Additional Information Job Number 25120999 Job Category Food and Beverage & Culinary Location JW Marriott Hotel New Delhi Aerocity, Asset Area 4 - Hospitality District, New Delhi, Delhi, India, 110037VIEW 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. 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.

Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Your experience and skills include: Creative and passionate about food and customer service Able to work in a high-pressure environment Excellent interpersonal and communication skills; a team player. Add diplomas/certifications required if needed Qualifications What you will be doing: Career development opportunities with national and international promotion opportunities. Working on the Indian curry range producing Curries and kebabs from the North West Frontier Cuisine. Assist in other sections of the kitchen. Knowledge of Tandoor is an added advantage Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Additional Information Your Team And Working Environment You would be reporting to the Chef de Partie / Sous Chef You will have to work in hot and cold section of Western kitchen preparing steaks, salads, pizza, pasta and sandwiches. The team also takes care of live cooking stations in the restaurants and Banquet. You would be responsible for receiving of goods, cleaning, storage and food preparation You need to follow All Safe & Food safety and Hygiene standards.

Chef at Chota Hazari by The Rajbari Bawali: Responsible for menu planning, preparing authentic multi-cuisine, ensuring quality & hygiene, managing kitchen staff, and delivering a rich culinary experience rooted in heritage.

We are looking for North Indian cum Tandoor CDP, Minimum 2 years of working experience required as CDP. Candidates from north India are preferred. Food and accommodation will be provided. Job Type: Full-time Pay: ₹26,000.00 - ₹28,000.00 per month Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Job description of Commi 1 ( 1- Conti / 1 Pizza / 1 Tandoor ) Role & responsibilities · Prepare and Cook (continental /Pizza/Tandoor) dishes according to recipes. · Assist senior chefs in daily kitchen operations. · Ensure cleanliness and organization of the kitchen. · Maintain inventory and stock levels. · Comply with health and safety regulations. · Manage and mentor the staff when required. · Ensure high standards of food quality, taste, and presentation. Preferred candidate profile · Bachelor’s Degree or diploma in Culinary Arts or related Field · Minimum 6 Years of Experience in continental/Pizza/Tandoor · Strong knowledge of continental cooking techniques and food safety. · Ability to work efficiently under pressure, not compromising on the quality. Perks and benefits · Competitive salary with performance-based bonuses. · Comprehensive health insurance plans. · Opportunities for professional development and career growth. · Exclusive employee discounts and perks. · Paid leaves and monthly incentives. · Salary Budget – 18k to 21k Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹21,000.00 per month Benefits: Health insurance Leave encashment Experience: Conti/Pizza/Tandoor: 3 years (Required) Location: Mohali, Punjab (Required) Work Location: In person

Job description of Commi 1 ( 1- Conti / 1 Pizza / 1 Tandoor ) Role & responsibilities · Prepare and Cook (continental /Pizza/Tandoor) dishes according to recipes. · Assist senior chefs in daily kitchen operations. · Ensure cleanliness and organization of the kitchen. · Maintain inventory and stock levels. · Comply with health and safety regulations. · Manage and mentor the staff when required. · Ensure high standards of food quality, taste, and presentation. Preferred candidate profile · Bachelor’s Degree or diploma in Culinary Arts or related Field · Minimum 6 Years of Experience in continental/Pizza/Tandoor · Strong knowledge of continental cooking techniques and food safety. · Ability to work efficiently under pressure, not compromising on the quality. Perks and benefits · Competitive salary with performance-based bonuses. · Comprehensive health insurance plans. · Opportunities for professional development and career growth. · Exclusive employee discounts and perks. · Paid leaves and monthly incentives. · Salary Budget – 18k to 21k Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹21,000.00 per month Benefits: Health insurance Leave encashment Experience: Conti/Pizza/Tandoor: 3 years (Required) Location: Mohali, Punjab (Required) 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: ₹50,000.00 - ₹80,000.00 per month Benefits: Food provided Experience: Private Chef: 10 years (Required) Location: Delhi, Delhi (Required) Willingness to travel: 75% (Preferred) Work Location: In person

Job Summary: Responsible for managing the Continental kitchen section, ensuring smooth preparation of western dishes and maintaining high culinary standards. Key Responsibilities: Handle preparation and presentation of dishes like steaks, pastas, soups, salads, and European mains. Lead a team of Commis chefs and allocate tasks. Maintain cleanliness and hygiene in workstations. Ensure food is cooked to required taste and consistency. Maintain stock and order ingredients. Innovate and introduce new dishes. Train junior staff and ensure compliance with HACCP/FSSAI guidelines. Requirements: Culinary diploma or equivalent. 3–5 years of experience in Continental cooking. Creativity in presentation and flavor. Ability to work long shifts in a high-volume kitchen. Job Types: Full-time, Permanent Pay: ₹22,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Supplemental Pay: Performance bonus

Web Developer (Junior role) About Organization - Finovista is a leading global Service Provider based in India, specializing in Technical Assistance, Program Management, Capacity Building, and In-country Representation in key development sector. Our expertise lies in sectors crucial to sustainability and global development, including climate change, energy, clean cooking, rural technologies, advanced manufacturing, and climate finance. With a strong commitment to delivering innovative solutions and driving positive change, we have a proven track record of successful program management and implementation. Our extensive partnerships extend to Development Agencies, Governments, Universities, Business Chambers, Corporates, Startups, and SMEs. Finovista is implementing the Technology Development Fund (TDF) Scheme in collaboration with DRDO to promote indigenous defence technologies, especially supporting Indian MSMEs and startups. Also, they have multiple international projects in the area of science and clean energy. About the Project- This role supports the Technology Development Fund (TDF) scheme of DRDO, executed by the Directorate of Technology Development Fund. The initiative focuses on strengthening the defence technology development ecosystem by enabling MSMEs and startups through grants and structured support. candidate selected will be part of the TDF Desk managed by Finovista, working directly on technology management, website operations, stakeholder outreach, and related IT functions. Job Location – New Delhi Note: As DRDO HQ is a high security zone, selected candidates will need to get a Police Clearance Certificate upon joining Finovista. Key Responsibilities • Support the design, development, and maintenance of the TDF website. • Ensure functional, accessible, and user-friendly web interfaces. • Assist in enhancing features such as website analytics, blogs, admin dashboard tools, project management components, and compliance. • Develop and maintain web applications using, PHP, and Laravel. • Hands-on experience with Laravel, along with Core PHP, CakePHP, CodeIgniter, HTML5, CSS3, JavaScript, jQuery, AJAX, and Bootstrap • Assist in custom module integration. • Help manage MySQL/MariaDB databases, ensuring query efficiency and data security. • Support integration of APIs and third-party services. • Conduct routine server checks and assist with backup, monitoring, and security protocols (Linux/Ubuntu/Apache stack). • Coordinate with the NIC team for server hosting, website hosting compliance (including CERT-IN guidelines, if applicable), and necessary upgrades. Qualifications • Graduate/Postgraduate in Engineering or IT (preferably in CS/IT, ECE, Electrical, or related streams) with minimum 60% marks. • 6 months to 3 years of relevant experience in website development and management. • Hands-on experience with: PHP (Core, Laravel, CakePHP, CI), HTML5, CSS3, JavaScript, jQuery, AJAX, Bootstrap. • Familiarity with Linux/Ubuntu, Apache servers, and basic server administration. • Exposure to website audits, security protocols, and compliance standards like CERT-IN is a plus. • Good communication skills and ability to work in coordination with stakeholders. Kindly share the resume at career@finovista.com with statement of suitability/position applied for, current CTC, expected CTC, current location and Notice period. Only shortlisted candidates will be called for an in-person interaction. Prefers candidates staying at New Delhi or nearby.

About Xpanse Coffee: At Xpanse Coffee, we blend the art of great coffee and continental cuisine with the precision of technology. As a tech-driven coffee chain, we’re redefining the café experience to meet the needs of today’s fast-paced world delivering quality, consistency, and efficiency at every touchpoint. Join us as we build a seamless and elevated café culture across our expanding network. Job Overview: As a Commis I , you will be a key part of our kitchen brigade, responsible for preparing high-quality food in accordance with our recipes and presentation standards. You will work closely with the culinary team to ensure a smooth, clean, and efficient kitchen operation that supports our commitment to excellence. Key Responsibilities: Assist in the preparation, cooking, and presentation of food items under the guidance of senior kitchen staff. Maintain consistency in taste, quality, and presentation as per Xpanse Coffee’s standards. Ensure all ingredients, tools, and stations are properly prepared and organized before each service. Follow food hygiene and safety standards strictly. Coordinate with the service team for timely delivery of food orders. Maintain cleanliness and organization of the kitchen work area. Receive and store kitchen supplies, checking for quality and freshness. Support inventory control by properly labeling and storing food items. Adhere to standard operating procedures and participate in training sessions. Qualifications & Skills: Diploma or certificate in Culinary Arts or relevant training. Minimum 2 years of kitchen experience in a café, restaurant, or hotel environment. Strong passion for food preparation and learning. Basic knowledge of kitchen equipment and food safety practices. Ability to work in a fast-paced, high-volume environment. Good communication skills and a team-oriented attitude. What We Offer: A dynamic and modern work environment. Opportunities for growth and skill development. Staff meals Being part of a forward-thinking and expanding brand. Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person

A tandoor chef is a culinary professional specializing in the preparation and cooking of food using a tandoor, a cylindrical clay oven. They are experts in creating dishes like tandoori chicken, naan bread, and other dishes cooked at high temperatures in the tandoor. Cont- 9389524926 Job Types: Full-time, Permanent Pay: ₹18,799.57 - ₹29,747.24 per month Benefits: Food provided Health insurance Work Location: In person

Home Cook Wanted We are looking for a dependable and skilled home cook to prepare nutritious, homestyle meals on a regular basis. Ideal for someone who enjoys cooking and takes pride in simple, well-made food. Atleast one year experience Must maintain hygiene and consistency Location: Chandigarh To apply, contact us at 7009728144 Job Type: Full-time Pay: ₹20,000.00 per month Work Location: In person

Please call 9947350555 more details Prepare and cook a variety of South Indian dishes with precision and authenticity Develop and innovate menu items while maintaining traditional recipes Oversee kitchen staff and ensure efficient kitchen operations Manage inventory and order supplies as needed Ensure adherence to all food safety and hygiene standards Train and mentor junior chefs and kitchen assistants Collaborate with management to plan and execute special events and promotions Monitor food quality and presentation to ensure customer satisfaction Expertise in South Indian cooking techniques and recipes Menu planning and development Inventory management Food safety and hygiene Team leadership Time management Creativity in culinary arts Customer service orientation Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: Chef: 4 years (Preferred) Language: Malayalam (Preferred) Work Location: In person

Additional Information Job Number 25120520 Job Category Food and Beverage & Culinary Location Kochi Marriott Hotel, Lulu International Shopping Mall, Kochi, Kerala, India, 682024 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. 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.

Job Summary: The Chinese Chef is responsible for preparing and presenting Chinese dishes with authenticity, creativity, and consistency. The chef must specialize in wok techniques and Chinese flavor profiles while ensuring guest satisfaction through quality and timely service. Key Responsibilities: Prepare soups, stir-fries, noodles, rice, sauces, and dim sum. Operate the wok station efficiently and safely. Monitor food quality, flavor, and presentation consistency. Collaborate with F&B team for menu planning and pricing. Train junior kitchen staff in Chinese cooking techniques. Maintain hygiene and cleanliness in the kitchen. Manage inventory of Asian ingredients, sauces, and supplies. Innovate new dishes and participate in food festivals. Requirements: 3+ years of experience in Chinese cuisine (preferably hotel-based). Deep knowledge of Chinese herbs, spices, sauces, and cooking tools. Experience with live counters and buffet-style cooking. Culinary diploma in Oriental cuisine is a plus. Flexibility to work long hours and handle high volumes. Job Types: Full-time, Permanent Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Performance bonus

Responsibilities: Guiding guests to appropriate dining tables based on their preferences. Preparing tables with fresh linens, utensils, napkins, and condiments. Keeping server stations well-stocked with tableware, napkins, and condiments. Clearing used tableware from dining areas and transporting them to the kitchen for cleaning. Supporting the wait staff in serving meals to guests when required. Assisting wait staff with processing payments from customers. Undertaking cleaning tasks, such as sweeping, mopping, vacuuming floors, and polishing surfaces as needed. Addressing customers' inquiries about meal ingredients and cooking methods. Informing the manager about low or exhausted restaurant inventory. Qualifications and Skills: A high school diploma, GED, or equivalent qualification. Previous experience in the foodservice or hospitality sector. Familiarity with food safety and handling practices. Capability to remain standing for long durations. Strong analytical and problem-resolution abilities. Excellent time management and organizational capabilities. Effective verbal communication proficiency. Outstanding customer service and interpersonal skills. Job Type: Full-time Pay: ₹15,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Provident Fund Experience: total work: 1 year (Preferred) Work Location: In person

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Perform diversified cleaning and housekeeping activities (as mentioned in the contract) of the client premises. Maintain all areas assigned in a perfect state of cleanliness.Proper use of chemicals and other cleaning agents. Collection and disposal of garbage. Proper use of cleaning equipment.Carry out any other duty as instructed by the Supervisor/Manager Attend all scheduled staff training and safety meetings. Estimate time and materials required on work orders.Maintain work area and equipment in a clean and orderly condition following all prescribed regulations. Know current Safety Regulations.Respond to emergency call-in situations. Have necessary stock and tolls to perform the cleaning and housekeeping activities.Make daily rounds of premises as assigned by Supervisor

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

To maintain hygiene and cleanliness for allotted areas Key Responsibilities Clean and maintain all areas assigned Collection and disposable of garbage Work area cleaning and sanitization Refilling of all consumables Use of appropriate cleaning equipment and chemicals Duties as scheduled for each work area Maintain high level of Safety and hygiene Respond and close all calls with regards to immediate assistance for cleaning Daily rounds of allocated area Well-groomed at all times Complying with all HSE requirements Ensuring the cleanliness and hygiene of allocated area Usage of appropriate cleaning agents and equipment Completing work allotted within the defined time and frequency Being well groomed Using appropriate PPE