7 Culinary Degree Jobs

As a Catering Sous Chef at an Outdoor Catering Company based in Mumbai, you will play a crucial role in ensuring the preparation and cooking of food to deliver high quality and consistent dishes for various events. Your responsibilities will include menu planning, supervising kitchen staff, maintaining inventory, upholding sanitation standards, and overseeing food service during events. Collaborating with clients, you will create customized culinary experiences tailored to different occasions. To excel in this role, you should possess strong food preparation and cooking skills, culinary management expertise, and prior experience in food service. Your organizational and leadership abilities will be essential in effectively managing kitchen operations. Excellent communication and customer service skills are imperative for liaising with clients and ensuring customer satisfaction. The ability to thrive in a fast-paced environment, especially during events, is crucial. Experience in event catering would be advantageous. You should be adept at working under pressure, demonstrating exceptional teamwork, and adapting to various shifts, including weekends and holidays. While a culinary degree or relevant certification is preferred, your practical experience and skills in the culinary field will be highly valued in this role.,

You will play a vital role in the development and execution of business strategies for the hotel that are in line with Radisson's overall mission, vision, values, and strategies. Collaborating with the Executive Chef, you will oversee the management to achieve financial and guest satisfaction objectives. Your responsibilities include ensuring the quality and consistency of menu items by conducting food inventory, placing orders, and conducting food tastings. You will maintain menu recipes, oversee kitchen staff in food preparation, and ensure product consistency through inspections. Additionally, you will coordinate service between restaurant and banquet operations. As a key player in kitchen operations, you will monitor the appearance of kitchen staff, complete assigned projects efficiently, and uphold sanitation practices to meet food safety guidelines. Working closely with the Executive Chef, you will support food and beverage outlets, manage outlets as needed, and assist in training kitchen staff. Your role extends to planning and preparing for banquet and off-site events, managing food delivery, staffing, and setup for catered events. By embodying the "Yes I Can!" experience, you will strive to achieve 100% guest satisfaction through genuine hospitality, exceeding guest expectations, and providing necessary training and resources to employees. It is crucial to adhere to hotel policies and procedures, keep managers informed of significant matters, and perform duties efficiently. Maintaining positive relationships with colleagues, promoting a cooperative environment, projecting a favorable image of the hotel, and complying with brand rules and regulations are essential aspects of this role. To excel in this position, you should have a minimum of two years of experience as a Sous Chef, excellent multitasking skills, knowledge of menu development, both international and domestic dishes, basic computer skills, conflict resolution abilities, and a culinary degree or training.,

We are seeking a skilled Chef de Partie specializing in South Indian cuisine to become part of our dynamic team and embark on a fulfilling career journey. As a key member of our culinary team, you will be entrusted with a crucial role in a restaurant or kitchen setting. Your responsibilities will include overseeing a specific section of the kitchen, ensuring the preparation and presentation of dishes meet stringent quality standards, and contributing to the overall success of the culinary department. Key Responsibilities: Menu Planning and Execution: Assist in the planning and development of menus for the South Indian cuisine type. Execute dishes following established recipes and presentation standards. Cooking and Food Preparation: Prepare and cook dishes as per the menu, maintaining consistency in taste, flavor, and presentation. Supervise the cooking process to ensure timely service. Quality Control: Uphold high standards of food quality, hygiene, and safety. Conduct regular checks to ensure adherence to recipes and portion sizes. Section Management: Take ownership of a specific kitchen section, such as South Indian cuisine, and coordinate with other kitchen staff for efficient operations. Ingredient Management: Manage and control inventory for the designated section, ensuring the availability of fresh and quality ingredients. Team Collaboration: Collaborate with fellow chefs and kitchen staff to coordinate menu items and deliver seamless service. Communicate effectively within the kitchen team. Training and Development: Train and mentor junior kitchen staff in cooking techniques and presentation, ensuring compliance with culinary standards. Hygiene and Safety: Follow and enforce proper food handling, storage, and sanitation standards. Maintain a clean and organized kitchen through regular checks. Menu Innovation: Contribute to menu innovation and the creation of new dishes. Stay informed about industry trends and incorporate modern cooking techniques. Customer Interaction: Work with the service staff to understand customer preferences and feedback, making adjustments to dishes based on customer requests. Adherence to Regulations: Ensure compliance with food safety regulations and health codes. Implement and enforce kitchen policies and procedures. Qualifications and Skills: - Culinary degree or relevant certification. - Proven experience as a Chef de Partie or Demi Chef de Partie, specializing in South Indian cuisine. - In-depth knowledge of cooking techniques, flavors, and presentation. - Strong organizational and multitasking skills. - Excellent communication and leadership abilities. - Creativity and innovation in menu planning. - Familiarity with kitchen equipment and modern cooking methods. - High standards of cleanliness and adherence to safety protocols. This is a full-time position with benefits including cell phone reimbursement, leave encashment, life insurance, and paid sick time. The work location is in person.,

As a Pastry Chef at our pastry studio, Palette, located in Banjara Hills, Hyderabad, you will play a crucial role in crafting a diverse and exciting menu for our customers. We are on the lookout for a self-driven individual who thrives on challenges and is dedicated to creating exquisite desserts and baked goods. At Palette, we highly value creativity and encourage you to bring your innovative ideas to the table. Your responsibilities will include developing and executing menus and recipes that align with Palette's vision, ensuring that all pastries are prepared with the highest quality, taste, and consistency. You will be tasked with managing inventory, supervising kitchen staff, and maintaining impeccable standards of cleanliness and hygiene. Staying updated on new trends and techniques in the pastry industry will be essential, as well as collaborating with management to meet business goals and incorporate customer feedback. To excel in this role, you should have proven experience as a Pastry Chef in a professional kitchen, possess extreme attention to detail, and demonstrate proactive creativity when faced with ingredient limitations such as eggless, gluten-free, or sugarless baking. Strong leadership and communication skills are required to effectively guide and collaborate with the Palette team. Flexibility to work evenings, weekends, and holidays is necessary due to the nature of the hospitality industry. A culinary degree or certification from a reputable institute is preferred. This full-time position at Palette in Banjara Hills, Hyderabad, requires a minimum commitment of 1 year. Please note that this is a pure vegetarian cloud kitchen. In addition to a competitive salary, we offer benefits such as delicious pastries, provided lunch, employee discounts, and opportunities for professional growth. If you are a passionate and creative pastry chef ready to showcase your skills at Palette, we invite you to apply by submitting your resume, portfolio, and a cover letter explaining why you are the perfect fit for our team to careers@palettefoods.in. We are eager to hear from talented individuals like you! Palette welcomes applications from all qualified candidates. While we appreciate all applicants, only those selected for an interview will be contacted. This is a full-time position with day, evening, and morning shifts available, requiring weekend availability. We are looking to hire urgently and require candidates who can start immediately. The ideal candidate should have at least 3 years of experience as a pastry chef and in the hospitality industry. While a location preference is Hyderabad, Telangana, the work location is in person at our Banjara Hills studio. Join us at Palette and be part of a dynamic team dedicated to delivering high-quality and delectable creations to our valued customers.,

The Continental DCDP position at Ramada by Wyndham, Gurgaon Central is a full-time on-site role that requires expertise in preparing and cooking continental cuisine. As a Continental DCDP, your responsibilities will include assisting the Head Chef in menu planning, ensuring food quality and presentation standards are consistently met, managing kitchen inventory, and maintaining kitchen hygiene and safety standards. Additionally, you will be responsible for training junior kitchen staff, as well as collaborating with other departments to ensure seamless kitchen operations. To excel in this role, you should possess experience in continental cuisine preparation and cooking, demonstrate proficiency in menu planning and food presentation, and have a strong understanding of kitchen hygiene and safety standards. Managing kitchen inventory efficiently, excellent communication skills, effective team coordination abilities, and the capacity to thrive in a fast-paced environment are crucial for success in this position. A culinary degree or a relevant certification is preferred, and prior experience in a similar role would be advantageous.,

The Hotel Chef position is a full-time on-site role based in New Delhi. As a Hotel Chef, you will be responsible for various tasks including customer service, budgeting, sales, food & beverage preparation, and receptionist duties as required. The ideal candidate for this role should possess the following qualifications: - Proficiency in Customer Service and Receptionist Duties - Strong skills in Budgeting and Sales - Expertise in Food & Beverage preparation - Previous experience in the hotel or hospitality industry - Ability to thrive in a fast-paced environment - Excellent organizational and communication abilities - A Culinary degree or relevant certification would be advantageous If you are passionate about the culinary arts and have the necessary skills and experience, we welcome you to apply for the Hotel Chef position and be a part of our team in New Delhi.,

You will be working as a Chef at Suba Kitchen System & Solutions in Coimbatore. As a Chef, your primary responsibility will include overseeing the kitchen operations and food preparation process. Your daily tasks will involve planning the menu, procuring ingredients, ensuring kitchen cleanliness, cooking meals, and maintaining the quality and presentation of food. Additionally, you will be in charge of training kitchen staff, managing inventory, and upholding food safety regulations. To excel in this role, you should possess skills in menu planning, ingredient sourcing, and food preparation. It is crucial to have expertise in maintaining kitchen hygiene and adhering to food safety standards. Your ability to efficiently train and supervise kitchen staff, as well as your experience in managing kitchen inventory and operations, will be essential. You should also demonstrate creativity and attention to detail in food presentation, along with strong organizational and time management skills. The capacity to thrive in a fast-paced environment is key. While a culinary degree or relevant certification is highly desirable for this position, experience in handling various cuisines would be an added advantage.,