91 Culinary Jobs - Page 4

SUMMARY Job Title: Breakfast Cook Location: New Zealand Employment Type: Full-Time Our client, a prestigious resort in New Zealand, is currently in search of a skilled and dependable Breakfast Cook to become part of their team. The role primarily revolves around overseeing the preparation and delivery of breakfast items, ensuring top-notch food quality and providing exceptional guest satisfaction. Key Duties: Execute the preparation and cooking of breakfast items according to standard recipes and guest specifications. Arrange and manage the kitchen for breakfast service. Uphold food quality, presentation, and portion control standards. Guarantee food safety and cleanliness throughout the service. Aid in kitchen clean-up and preparation for the following day. Requirements: Previous experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound understanding of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Additional Information: Exceptional communication skills are essential. Prior experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: Excellent communication skills Experience in hotel/resort settings preferred Ability to work early mornings, weekends, and holidays

Job Description Areas of Responsibility Indicative Activities Conduct hands-on training sessions for restaurant shift managers, and store managers. ( Buddies ) Facilitate onboarding programs for new hires ( alogn with Buddy trainer) Facilitate and help in order to understand detailed and unbiased RCA for customer complaints . afety- Food Preparation and other related activites, from receiving to serving, are in compliance with food safety st ning on Recipe SOP, New opearation process & Flow, and review time to time to ensure Policies & Procedures are Training and Delivery ure the POD goes through a indepth Culinary Training before the new store opening or a New Brand implementat Conduct PODs Level Sensory for food products for all session ( Break Fast, Lunch, Snack and Dinner . Conduct Mystery Order to review Service performance against the standard ( Packaging, Receip Adherence, and delivery experience) To be able to train the team and also take calls on certain aligned POD interventions like assembly of food , seasonings , and garnishing etc Food Sensory Share the sensory report to concerns stakeholder in an unbiased manner without any pre-notions Monitor and assess the performance of kitchen teams through regular quality checks and feedback sessions and be responsible for CX Ratings and other call outs Implement a robust evaluation and certification system to ensure that all trained staff meet the desired culinary and service standards. Quality Assurance & Performance Management: Use key performance indicators (KPIs) to measure the effectiveness of training programs and adjust strategies accordingly. to increase efficiency and reduce cost. Support new store openings and ensure teams are well-prepared for launch. Conduct refresher training sessions to ensure compliance with updated Daily/ Cafe standards or policies.Ensure each staff is trained on Kitchen equipment operating procedure and preventive miantanence procedure Operations Support Support store teams in meeting and exceeding customer satisfaction targets. Provide tailored coaching to team members to improve specific competencies, such as: # Operational efficiency. # Customer complaints/ IGCC/ other business metrics . # Food preparation and Packaging Provide real-time, actionable feedback during and after training sessions. Collaborate with management to identify high-potential employees for leadership development programs. Coaching and Development Conduct regular follow-ups to ensure the implementation of learned skills on the job. Maintain accurate training records, including attendance, performance evaluations, and feedback. Develop reports on training outcomes and share actionable insights with the operations team. Regularly update training materials to align with the latest Daily/ Cafe procedures and standards. Monitoring and Evaluation Implement continuous improvement strategies for training programs. Work closely with the operations and NPD team to align training initiatives with business goals. Prepare training reports and share insights with senior management. Coordinate with the HR and operations departments for workforce development strategies. Collaboration and Reporting Work closely with Unit Manager and area manager/ City head to align training with business goals.

Role & responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Responsible for the work assigned by Head Chef in Asian section of the kitchen as per the standards. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure to perform miscellaneous job-related duties as assigned. Ensure adherence to quality expectations and standards. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. *Note - Food Trial is a Must

Role & responsibilities Preparation and Cooking of Indian curry ,Indian Tandoor ,South Indian. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting etc.) Cook food in various utensils or grillers Check food while cooking to stir or turn Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Package foods for serving workers to deliver to customer Ensure that the equipment are always in the right condition; report to manager when any fault occurs Keep work areas clean and monitor oven temperatures Assist other cooks in times of emergencies Create and prepare recipes and meals Prepare side dishes and desserts Preparing, cooking and presenting dishes within your specialty Maintaining high standards of food hygiene and health & safety at all times Participating in preparing and cooking meals to specification Using a variety of cooking techniques and equipment to prepare meals Checking food for quality and doneness Restocking kitchen supplies and ingredients as needed Working under the direction of the F & B Manager or Senior Chef to ensure consistent presentation and quality of each dish Assisting with inventory and managing food cost and waste Give indent of grocery in respect of menu freeze for party or as per the order in hand. Desired Candidate Profile Prior work experience of working with hotel with at least 5 year of work experience . Perks and benefits : 1. Company Accommodation will be provided to the staff 2. Meals will be provided while on duty 3. Hotel dress will be provided for using in duty hours. 4. The staff accommodation is located either in the hotel/farm house premises. 5. The Duties are in shift on rotation manner.

We're hiring a creative R&D Chef to innovate recipes for our restaurant & cloud kitchen. Responsibilities include menu development, quality control, cost management, and trend analysis. A culinary degree & 3+years of relevant experience are required

Seeking a Sous Chef with experience in Continental cuisine.

Responsibilities Oversee the culinary function across multiple sites in Mumbai, Thane, Bengaluru and Pune regions Mentor and coach team of chefs Curate special menus for LL events, CP meets and restaurants Oversee the enforcement of health code standards for the kitchen and associates Foster a collaborative and positive work environment Communicate culinary needs to the site heads (General Managers) Skills Experience working as a chef with teams of varying size Deep knowledge of best culinary practices Demonstrated leadership skills Readiness to thrive under pressure Affinity for problem-solving Strong organizational skills and attention to detail

SUMMARY Position : Breakfast Cook Location : New Zealand Employment Type : Full-Time Our client, a top resort in New Zealand, is currently in search of an experienced and dependable Breakfast Cook to become part of their team. The role primarily involves overseeing the preparation and delivery of breakfast items, ensuring the provision of high-quality food and exceptional guest experiences. Key Responsibilities : Preparation and cooking of breakfast items according to standard recipes and guest preferences. Organization and setup of the kitchen for breakfast service. Upholding food quality, presentation, and portion standards. Ensuring food safety and cleanliness throughout the service. Assisting with kitchen clean-up and preparation for the following day. Qualifications : Prior experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound knowledge of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Employer Questions : How many years of experience do you have as a Breakfast Chef? Additional Information : Excellent communication skills are essential. Previous experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: : Proven experience as a Breakfast Cook Strong understanding of breakfast culinary techniques and food safety Availability to work early mornings, weekends, and holidays

Handling aspects of the banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service.

Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development

Handling aspects of the banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service.

We are seeking a passionate and experienced chef to lead our kitchen operations, ensuring high quality food preparation. The ideal candidate will have expertise in multi cuisine cooking, menu planning inventory mang and maintaining hygiene standards.

Plan Menu & coordinate food preparation , Costing & Standard recipe of menu Items , Controlling & maintain food cost , Standardisation of Ala Carta and Banquet food, Food Safety Regulation ' Control wastage , Monitor daily operations of Kitchen. Required Candidate profile Must be Degree/ Diploma in Hotel Management with 18- 20 yrs of relevant experience in Hotel Industry. Excellent communication skill. Age: 40 to 50 yrs Experience in Indian, Western Cuisines & Bakery.

Centre Head/Director for a reputed Culinary & Hospitality Institute in Chandigarh. 10+ yrs of relevant experience in Culinary/ Hospitality industry (including some Academic experience) is must. Email: heliumrecruitments@live.com Required Candidate profile Candidate should have in-depth knowledge of current trends and best practices in hotel Management, culinary and hospitality education. Excellent Communication & Leadership skills are must.

Join our cafe as a Continental CDP, specializing in continental, Mediterranean, and healthy cuisine. We seek a culinary expert with experience in preparing fresh, flavourful dishes from these vibrant cuisines. Passion for healthy cooking is a must

We are seeking an experienced Head Chef. As the Head Chef, you will be responsible for overseeing the entire kitchen, including menu development, food preparation, quality control, staff management, and ensuring a smooth and efficient operation. Required Candidate profile Oversee the preparation and cooking of all menu items to ensure consistency and quality. Maintain high standards of food safety and quality. Share your resumes on 9205600721