4 Culinary Creativity Jobs

Job Description: You will be joining BORN- Beyond Ordinary Restaurants & Nosh, a chain of specialty restaurants and cafes committed to elevating ordinary dining experiences to extraordinary levels. As the Executive Chef - Pan Asian, based in Chennai, your primary responsibility will be to oversee kitchen operations, design Pan Asian inspired menus, train and supervise kitchen staff, and ensure the production of high-quality food. Your expertise in Pan Asian cuisine and culinary arts will be essential to your success in this role. Additionally, your experience in menu development, culinary creativity, strong leadership, and team management skills will play a crucial role in maintaining the standards set by the company. Knowledge of food safety and sanitation regulations is a must, and your excellent communication and interpersonal skills will enable you to effectively interact with team members and maintain a positive work environment. The ability to thrive in a fast-paced setting will be advantageous, and any prior experience in a similar role will be valued. While not mandatory, holding a culinary degree or certification will be considered a plus. ,

As a Sous Chef / Chef de Partie (CDP), you play a crucial role in the culinary team by assisting the Head Chef in managing kitchen operations, maintaining food quality, and ensuring a smooth workflow in a fast-paced environment. Your responsibilities include supervising kitchen staff, maintaining high standards of food quality and presentation, and coordinating activities to align with the restaurant's vision and customer expectations. You are also responsible for training staff, creating innovative dishes, and overseeing inventory levels and food costs to maximize profitability. Your role is essential in guaranteeing operational efficiency and delivering superb dining experiences for patrons. Key Responsibilities - Assist the Head Chef in daily kitchen operations and coordinate activities. - Supervise kitchen staff, ensuring high standards of food quality and presentation. - Plan, prepare, and plate creative dishes in line with restaurant menus. - Monitor and maintain inventory levels of food and supplies. - Implement food safety regulations and cleanliness standards. - Train and mentor junior kitchen staff. - Assist in developing and refining new recipes. - Participate in menu planning and seasonal specials. - Manage food cost and waste to maximize profitability. - Handle customer special requests and dietary restrictions appropriately. - Prepare meals according to dietary restrictions and allergies. - Collaborate with the front-of-house team for a seamless dining experience. - Assist in managing kitchen schedules and staff rotations. - Stay updated on culinary trends and techniques. - Maintain a positive and motivating team environment. Required Qualifications - High school diploma or equivalent; culinary arts degree preferred. - Minimum 3-5 years of kitchen experience. - Previous experience as a Sous Chef or CDP in a reputable establishment. - Strong knowledge of cooking methods and cuisines. - Familiarity with food safety standards and regulations. - Excellent communication and interpersonal skills. - Ability to work under pressure in a fast-paced environment. - Proficiency in inventory management and cost control. - Creativity and passion for food styling and presentation. - Strong leadership abilities to motivate the kitchen team. - Experience with menu planning and development. - Ability to manage multiple tasks and priorities effectively. - Flexibility to work evenings, weekends, and holidays. - Physical stamina to stand for extended periods. - Basic knowledge of computer skills for ordering and reservations systems. - Certifications in food safety and sanitation preferred. Skills: food quality, inventory management, team collaboration, creativity, customer service, communication, menu planning, food styling and presentation, interpersonal skills, food safety and sanitation, culinary creativity, organizational skills, leadership, time management, cost control.,

As a Mughlai/Awadhi Senior Chef de Partie/Junior Sous Chef at Hotel Clarks Avadh Lucknow, you will play a vital role in upholding the rich culinary tradition of Lucknowi culture. Situated along the serene Gomti River, our 50-year-old legacy hotel provides a luxurious setting where guests can immerse themselves in Nawabi flavors. Your primary responsibility will involve overseeing the daily kitchen operations, including the preparation and cooking of authentic Mughlai and Awadhi dishes. In this full-time on-site position, you will demonstrate your expertise in Mughlai and Awadhi cuisine by ensuring the highest standards of food quality and presentation. Your role will extend to managing kitchen staff, fostering a collaborative environment, and contributing to menu planning with your culinary creativity. Additionally, you will be tasked with creating new dishes that resonate with our guests, while maintaining strict adherence to food safety regulations and practices. To excel in this role, you should bring a proven track record of working in a similar capacity within a high-volume kitchen environment. Your strong leadership and team management skills will be essential in guiding our kitchen staff towards excellence. Furthermore, your formal culinary training and certification will be complemented by your ability to work effectively under pressure, meet deadlines, and communicate seamlessly with colleagues. Join us at Hotel Clarks Avadh Lucknow and be a part of our commitment to delivering an exceptional dining experience that celebrates the essence of Lucknowi cuisine.,

Description We are seeking an experienced Chinese Cook to join our team. The ideal candidate should have 1-11 years of experience in preparing authentic Chinese cuisine using traditional and modern cooking techniques. The candidate must have a passion for creating delicious and visually appealing dishes that meet our customers expectations. The position is based in India and requires the candidate to work in a fast-paced and dynamic environment. Responsibilities Prepare and cook authentic Chinese dishes using traditional and modern cooking techniques Ensure all dishes are prepared to the highest standards of quality and presentation Develop new and innovative recipes while maintaining consistency in existing menu items Manage inventory and ensure all ingredients are available and fresh Ensure that the kitchen area is clean and organized at all times Train and supervise junior kitchen staff members Collaborate with the restaurant management team to develop new menus and promotional offers Adhere to all health and safety regulations Skills and Qualifications 1 year to maximum years of experience as a Chinese Cook Proven ability to prepare and cook authentic Chinese cuisine using traditional and modern cooking techniques Strong knowledge of Chinese culinary traditions and ingredients Ability to work in a fast-paced and dynamic environment Excellent communication and interpersonal skills Ability to work well in a team environment Strong organizational and time management skills Ability to work flexible hours, including evenings and weekends Relevant culinary certification or diploma preferred CONTACT DETAILS- +91-9818300206 CONTACT PERSON NAME- ARJUN LOCATION- INDIRAPURAM, GHAZIABAD