3 Culinary Execution Jobs

The Chef de Partie (CDP) / Sous Chef position at UNA By Garde Manger in Raipur, Chhattisgarh reports to the Operations Manager. As a CDP/Sous Chef, you will be responsible for managing kitchen operations, maintaining quality standards, and supporting menu development. This role presents an opportunity for experienced chefs to take on leadership responsibilities as the company expands into Bangalore, Ahmedabad, and beyond. Your key responsibilities will include assisting in menu execution, innovation, and quality control, overseeing kitchen operations to ensure smooth workflow and consistency, managing inventory, sourcing, and cost control, enforcing food safety, hygiene, and cleanliness standards, supporting catering, events, and special menu planning, as well as leading and training kitchen staff to ensure high performance. Ideal candidates for this position should possess a Diploma or Bachelor's degree in Culinary Arts or Hotel Management (preferred), along with 3-6 years of experience in a professional kitchen, preferably in a leadership role. You should have expertise in station management, culinary execution, and plating techniques, as well as the ability to lead a team and handle kitchen operations independently. Joining UNA By Garde Manger offers several advantages, including opportunities for career growth as the company expands, the chance to work in an innovative culinary space in a fast-paced, creative environment, and the potential for long-term growth with a growing brand. The compensation for this position includes a competitive salary based on experience, with potential for growth. To apply for this position, please send your resume to connect.unabygm@gmail.com or contact 8817661222. This is an exciting opportunity for experienced chefs looking to further their career in a dynamic and expanding culinary environment. Join UNA By Garde Manger and be a part of our journey towards culinary excellence and growth.,

As a Commi Chef specializing in Pantry continental cuisine, your role involves the culinary execution, kitchen operations, staff leadership, quality control, ordering and inventory management, cost control, collaboration with the service team, menu adaptation, and banquet support. You will be responsible for preparing and presenting dishes to the highest standards of taste, quality, and visual appeal while maintaining consistency in food quality and presentation. Managing day-to-day kitchen operations, including staff scheduling, inventory control, and adherence to health and safety regulations, will be a crucial part of your role. You will collaborate with other departments to ensure smooth overall operations and lead and inspire the kitchen staff and culinary team members through training, mentorship, and regular performance evaluations. Implementing rigorous quality control measures to maintain excellence in culinary offerings, monitoring inventory levels, placing orders for fresh ingredients, and managing stock effectively to minimize waste will be essential tasks. Working closely with the management team to control food costs, minimize waste, and optimize profitability without compromising on quality is also part of your responsibilities. You will coordinate with the service team to ensure smooth communication between the kitchen and restaurant staff, address customer feedback or special requests, and adapt menus to accommodate dietary restrictions, special requests, and changing culinary trends while maintaining the restaurant's identity. Collaborating with banquet coordinators to plan and execute successful banquet and ODC events, ensuring the culinary experience aligns with the expectations of clients and guests, is also a key aspect of your role. Key Skills and Experience required include proven experience as a Commi Chef in Pantry continental cuisine, strong knowledge of traditional and contemporary cuisine cooking techniques and ingredients, and excellent cooking and presentation skills. The job is full-time and permanent, with benefits such as food provided, health insurance, and a provident fund. The work schedule is during the day shift, and performance bonuses are included. If you are passionate about delivering high-quality culinary experiences, have excellent leadership and organizational skills, and enjoy working in a dynamic kitchen environment, this role offers an exciting opportunity to showcase your talent and contribute to the success of the team.,

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. 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. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to 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. Attends and participates in all pertinent meetings.