26 Cuisine Jobs

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

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Diploma/ Degree is mandatory

You will play a key role in supporting the smooth operations of the department in alignment with Hyatt International's Corporate Strategies and brand standards, ensuring the satisfaction of employees, guests, and owners. As a Sous Chef, your primary responsibility will be to assist the Chef de Cuisine in overseeing the kitchen operation to operate as a successful profit center independently. This includes maximizing guest satisfaction by effectively planning, organizing, directing, and managing the kitchen's operations and administrative tasks. Fluency in Telugu language and cuisine is essential for this role. The ideal candidate should have a minimum of 2 years of experience as a Sous Chef or 4 years as a Chef de Partie in a hotel or large restaurant with a focus on maintaining high standards. Previous experience in luxury international brands is preferred. A qualification in Kitchen Production or Management would be advantageous. Proficiency in kitchen hygiene practices, as well as occupational health and safety standards, is crucial for this role. Additionally, basic computer skills, including familiarity with MS Office and Recipe Maintenance Systems, are desirable.,

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Lead a team of Unit Chefs. Responsible for menu planning, standardization & costing of recipes. Plan Staffing for the restaurant. Involved in Interview & Selection Process of the kitchen team. Training calendar for the kitchen team. Staff Briefing, Rostering. Indenting, Ordering, Material Management. Explore New menu options. Improve profitability of the kitchen by effective cost control and wastage elimination. Guest Interaction. Ensure the Hygiene Standards are maintained in the Kitchen. Ensure the Standard recipes are followed by the kitchen team. Conduct Performance Evaluation and Appraisal for the team. Control Attrition Must have specialized in Indian Cuisine

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Diploma/ Degree is mandatory

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control.

Follow instructions of the chef Prepare dishes as per standard recipes Timely preparation of Guest Orders Follow FIFO Follow kitchen rules, cleaniliness and hygiene standards Adhere to Kitchen SOPs Train junior commi and apprentice candidates Ensure least food / raw material wastage

As a City Host at Namaste Delhi Travel, you will have the opportunity to lead engaging and insightful tours showcasing Delhi's rich heritage and culinary delights. You will act as an ambassador of Namaste Delhi Travel, guiding participants through iconic landmarks such as Qutub Minar, Lotus Temple, Chandni Chowk, and other significant cultural and historical sites. Your role will involve offering in-depth commentary on Delhi's history, art, architecture, and local customs to enhance the cultural immersion experience for participants. In addition to cultural exploration, you will provide recommendations and insights into Delhi's renowned culinary scene, including local street food, Mughlai cuisine, and authentic dining experiences. Your expertise will contribute to creating memorable interactions and enhancing the overall travel experience for Namaste Delhi Travel guests. Ensuring the comfort, safety, and enjoyment of participants will be a key aspect of your responsibilities. You will coordinate tour logistics, manage transportation, admissions, and scheduling to deliver seamless and unforgettable experiences under the banner of Namaste Delhi Travel. Furthermore, you will support local artisans, businesses, and vendors, promoting authentic dining, shopping, and cultural activities that showcase Delhi's vibrant culture, heritage, and culinary traditions. To excel in this role, you should have a deep passion for Delhi's cultural heritage, cuisine, and traditions. Excellent communication skills are essential for effectively engaging participants from diverse backgrounds and delivering informative experiences. Your hospitality excellence will be crucial in providing exceptional customer service and ensuring high satisfaction levels for Namaste Delhi Travel guests. As a City Host, you should demonstrate leadership abilities, adaptability, and flexibility to work varied hours, including weekends and holidays. Multilingual proficiency is advantageous for clear communication with international visitors. Problem-solving skills, attention to detail, cultural sensitivity, and strong team collaboration are also valued qualities for this role. Joining Namaste Delhi Travel as a City Host will offer opportunities for professional development, competitive compensation, access to cultural enrichment activities, and a supportive team environment dedicated to promoting and preserving Delhi's cultural heritage. If you are enthusiastic about sharing your love for Delhi and have the skills to deliver exceptional travel experiences, we encourage you to apply by submitting your detailed resume, a cover letter, and relevant certifications to namastedelhitravel@gmail.com. Embark on a journey to showcase Delhi's cultural diversity and culinary excellence with Namaste Delhi Travel. We look forward to welcoming dedicated individuals who embody our company's spirit and values. Best Regards, Manu Rao (Founder),

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

Lead the Kitchen Team Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Staff Briefing, Rostering. Indenting, Ordering, Material Management Explore New menu options Improve profitability of the kitchen by effective cost control and wastage elimination Guest Interaction Ensure the Hygiene Standards are maintained in the Kitchen Ensure the Standard recipes are followed by the kitchen team Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Responsibilities: * Prepare ingredients, cook meals, maintain kitchen cleanliness & equipment. * Collaborate with team on menu planning, inventory management & customer service. Food allowance Annual bonus

A Continental Cook, is responsible for preparing and cooking a variety of dishes characteristic of Western European cuisine. and ensuring food quality, hygiene, and safety standards are maintained.

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage. Location - Chennai,Gurugram,Delhi

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas