9 Culinary Expertise Jobs

As the General Manager at Kyra Wellness, you will be responsible for leading the operations of our boutique wellness hotel located in the serene Sanghi Nagar, Hyderabad. Your passion for hospitality, wellness, and delivering exceptional guest experiences will be key in driving the success of our property. Kyra Wellness, situated near Sanghi Temple, is a sanctuary dedicated to relaxation and rejuvenation. As the General Manager, you will oversee daily hotel operations, including guest services, housekeeping, and food & beverage. Your role will involve developing and implementing strategies to enhance guest satisfaction and operational efficiency, as well as managing staff recruitment, training, and development. In addition, you will be responsible for coordinating wellness retreats and ensuring seamless guest experiences. Collaboration with the marketing and sales teams to promote the property will also be a crucial aspect of your role. Maintaining high standards of quality, hygiene, and safety at all times will be imperative in upholding the reputation of Kyra Wellness. The ideal candidate for this position should have a minimum of 3 years of experience in a boutique hotel or luxury hospitality sector. Strong leadership and multitasking abilities are essential, along with excellent communication and problem-solving skills. A willingness to relocate to Hyderabad, with accommodation provided on-site, is also required. Candidates with additional skills such as spa management, event planning, or culinary expertise will be given bonus points. Join Kyra Wellness and become part of a team that is redefining wellness hospitality in India. Take the opportunity to make a difference and apply now to be a part of our exciting journey!,

Key Deliverables Ensure food quality, safety, and operational processes meet standards through SOP creation and regular audits. Guide innovation and process simplification for product scalability, labor efficiency, and cost management. Collaborate with business, innovation, and finance teams to optimize menu pricing, product development, and cost control. Lead expansion initiatives, new brand growth, and kitchen setup for new locations. Role Responsibilities Maintain high culinary standards and oversee food quality and safety for all units. Drive cost-effective procurement and vendor management for ingredients and outsourced products. Manage staff training, scheduling, and performance to align labor costs with budget. Monitor market trends and lead initiatives to position Swiggy as a market leader in the culinary space.

As a Corporate Chef at Flax - Healthy Living in Mumbai, you will play a vital role in revolutionizing food practices by crafting innovative and nutritious menus. Your primary responsibilities will include supervising kitchen operations, training kitchen staff, and upholding top-notch food standards to promote wellness and healthy living. To excel in this role, you must possess culinary expertise in curating healthy menus, along with prior experience in kitchen management and staff training. A deep understanding of food safety and sanitation regulations is crucial, alongside exceptional menu planning and recipe development skills. Your strong organizational and leadership capabilities will be key in ensuring the smooth functioning of the kitchen. Your success in this position will also hinge on your excellent communication and interpersonal skills, enabling you to collaborate effectively with team members and deliver exceptional service. The ability to thrive in a dynamic and fast-paced environment is essential, as is a certification from a culinary institute, which would be considered a valuable asset. If you are passionate about promoting wellness through food and are eager to make a difference, we welcome you to join our team at Flax - Healthy Living.,

As a Head Chef, you will be responsible for overseeing daily kitchen operations and food preparation. Your role will involve designing and updating menus with seasonal and innovative dishes to ensure food quality, presentation, and consistency. You will manage kitchen staff scheduling, training, and performance, while also monitoring inventory, ordering supplies, and controlling food costs. It will be essential for you to enforce hygiene, safety, and sanitation standards and collaborate with management on budgeting and event planning. To excel in this role, you should have proven experience as a Head Chef or Executive Chef, demonstrating strong leadership and team management skills. Your expertise in various cuisines and cooking techniques, coupled with knowledge of kitchen equipment, food safety, and cost control, will be crucial for success. A culinary degree or equivalent certification is preferred. This is a full-time position with benefits such as cell phone reimbursement, provided food, internet reimbursement, and paid time off. The schedule for this role is during the day shift, and the work location is in person. The ability to commute or relocate to Chandigarh, Chandigarh is required, with a preference for candidates willing to relocate with an employer-provided relocation package. If you have at least 4 years of experience as a Head Chef and are passionate about leading kitchen operations and creating exceptional dining experiences, we invite you to apply for this exciting opportunity.,

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

Role & responsibilities Plan and oversee all kitchen operations, ensuring food quality and presentation meet hotel standards. Design innovative, cost-effective menus for restaurants, banquets, and room service. Supervise and train kitchen staff, ensuring efficient team performance. Monitor food cost, inventory, and minimize wastage. Ensure compliance with food safety, hygiene, and health regulations. Coordinate with hotel management and F&B department for smooth service delivery Stay updated with culinary trends and guest preferences. Handle guest feedback related to food quality and service. Preferred candidate profile

We are seeking an experienced Head Chef to lead our kitchen team and create exceptional culinary experiences. The ideal candidate will have a passion for food, strong leadership skills, and the ability to manage kitchen operations efficiently. Responsibilities Design and implement new menu items that align with the restaurant's concept. Manage kitchen staff, including hiring, training, and scheduling. Ensure food safety and sanitation standards are met at all times. Monitor food inventory and order supplies as necessary. Control food costs and manage kitchen budgets effectively. Maintain high levels of food quality and presentation standards. Collaborate with restaurant management on promotional events and menu changes. Skills and Qualifications 4-9 years of experience in a high-volume kitchen environment. Culinary degree or equivalent professional experience. Strong leadership skills and ability to manage a team. Excellent knowledge of food safety and sanitation regulations. Proficiency in various cooking techniques and cuisines. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication and interpersonal skills. Creativity in menu planning and food presentation.

Job Title: Cook Salary: Competitive, based on experience Reports to: Head Chef/Kitchen Manager Job Description: Cook needed at a leading restaurant. Must have experience and cooking skills. Duties: food prep, quality control, and cleanliness. Required Candidate profile Experienced cook team player skilled detail-oriented.