6 Culinary Knowledge Jobs

As a Personal Butler, you will be responsible for providing high-level household and personal support to a distinguished family in Kolkata, India. Your role will involve managing household staff, coordinating household operations, and ensuring the smooth functioning of the residence. Your key responsibilities will include offering personalized services such as wardrobe management, table service, and running errands for the employer and family. You will oversee and coordinate household staff members, manage household schedules, handle travel arrangements, and maintain the security of the residence. Additionally, you will greet guests warmly, maintain inventories, serve meals and beverages with formal table service, and uphold high standards of hygiene, discretion, and confidentiality. To be successful in this role, you should have a minimum of 5-7 years of experience as a personal butler or household manager in a private residence or luxury hospitality environment. Fluency in English, Hindi, and Bengali is preferred, along with impeccable grooming, etiquette, and interpersonal skills. You must be able to multitask, remain calm under pressure, and demonstrate trustworthiness, discretion, and professionalism. Knowledge of household protocol, silver service, and hospitality standards is essential, and a valid driver's license is preferred. Preferred qualifications include certification from a recognized butler or hospitality training school, experience in UHNW households, and culinary knowledge. If you meet these requirements and are interested in this opportunity, please email your resume and references to prantika.banerjee@visa-group.com. Shortlisted candidates will be contacted for an interview. If you believe you have the skills and experience required to excel in this role and provide exceptional service to the employer and family, we encourage you to apply and join a dynamic team dedicated to maintaining a high standard of household management and personal support.,

You will be responsible for preparing and cooking food according to standard procedures, recipe cards, photographs, and given instructions. You will assist the Sous Chef in training associates and participate in product development to ensure the smooth operation of the kitchen. Additionally, you will contribute to controlling the quality, taste, presentation of food, and food requisition. Your duties and responsibilities will include assisting the Junior Sous Chef in maintaining high standards of food presentation and product quality, preparing food efficiently and economically for guests and associates, ensuring hygiene and cleanliness in all kitchen areas, supporting the overall smooth operation of the kitchen, making food requisitions, training and developing associates, working in various food preparation areas as directed, and maintaining safety in equipment use. Moreover, you will be required to plan and organize your assigned section, maintain uniform grooming and hygiene standards, participate in scheduled training, supervise the operation department, uphold a safe working environment, adhere to safety legislation, policies, and procedures, and comply with hotel and corporate guidelines. In terms of communication, you should effectively interact with guests and colleagues from diverse cultures, work collaboratively in a team, and perform other tasks as assigned. Your job knowledge, skills, and abilities should encompass a good understanding of Western, Asian, and Indian cuisine, the ability to supervise and manage a shift, train and motivate staff, and provide on-the-job training to meet set standards. The ideal candidate should have a High School or Technical School education, 5-7 years of cooking and food preparation experience, leadership and training skills, basic English communication skills, good health, and creativity. The job type is full-time and permanent, with benefits including food provision, health insurance, paid sick time, and Provident Fund. The work location is in person.,

This is a full-time on-site role for an Executive Chef at Sakura Pan-Asian Cuisine, located in Vadodara. As the Executive Chef, you will be responsible for creating innovative menus, managing kitchen staff, overseeing daily kitchen operations, and maintaining quality control for all dishes served. Your role will also involve ensuring compliance with health and safety regulations, managing inventory, and working closely with the management team to achieve business goals. To excel in this position, you should possess extensive culinary knowledge and experience in Pan-Asian cuisine. Strong leadership and kitchen management skills are essential, along with the ability to create and innovate menu items based on seasonal trends. Proficiency in maintaining a safe, clean, and efficient kitchen environment is crucial. You should also have excellent organizational and multitasking abilities, effective communication and team collaboration skills, and a commitment to high standards of food quality and presentation. Ideal candidates will hold relevant certifications and degrees in Culinary Arts or related fields. Experience in fine-dining establishments is considered a plus. In return for your expertise and dedication, we offer a competitive salary based on experience and skillset, along with a performance bonus, health insurance, and family accommodation. Join us at Sakura Pan-Asian Cuisine and be a part of our dynamic team dedicated to delivering exceptional culinary experiences.,

You will be joining Evolve Back, a brand of Orange County Resorts and Hotels Ltd., known for offering exceptional holiday experiences that are deeply connected to nature and local culture. Since its inception in 1993, the company has been operating luxurious resorts in picturesque locations such as Coorg, Kabini, Hampi in Karnataka, India, and the Central Kalahari in Botswana. At Evolve Back, we are committed to upholding high standards of excellence while valuing integrity, customer satisfaction, innovation, and teamwork. Our work environment is designed to promote personal growth and teamwork, reflecting our core values of integrity, pride, and excellence. As a Sous Chef at our location in Virajpet, you will play a pivotal role in the day-to-day kitchen operations. Your responsibilities will include assisting in the preparation of top-notch meals, supervising kitchen staff, and ensuring strict adherence to food safety and hygiene regulations. Additionally, you will be involved in menu planning, inventory management, and maintaining a clean and orderly kitchen space. Collaboration with the Head Chef will be crucial as you work together to introduce new culinary ideas and elevate our dining offerings. To excel in this role, you should possess extensive knowledge of culinary practices, including meal preparation and menu design. Strong leadership abilities are essential for effectively managing kitchen staff and operations. A sound grasp of food safety protocols and hygiene practices is necessary to maintain a safe kitchen environment. Your organizational skills will be put to the test in maintaining kitchen orderliness and overseeing inventory efficiently. Excellent communication and teamwork skills are vital for seamless coordination in the kitchen. Possession of relevant culinary certifications or degrees is preferred, and previous experience in hospitality or luxury resort kitchens would be advantageous. Demonstrating creativity and innovation in culinary techniques will set you apart in this role.,

In the commis chef role, you will assist the chef de partie with tasks related to meal preparation, maintenance, logistics, and safety and sanitation. Success in this role will be determined by your ability to support the kitchen's efficiency and safety without compromising the quality of the meals produced. Monitors kitchen equipment and reports issues to superiors. Continually develops culinary knowledge to produce high-quality meals. Measures, mixes, and prepares meal ingredients, sauces, and seasonings. Washes, chops, and cuts fruit, meat, and vegetable items. Assesses inventory and requests resupply when necessary. Plates meal items under the chef de partie's supervision. Disposes of spoiled items and adheres to sanitation policies. Job Type: Full-time Benefits: - Food provided - Provident Fund Schedule: - Day shift - Morning shift - Night shift - Rotational shift Work Location: In person,

Welcoming guests, assisting with table service, stocking supplies, and ensuring a smooth dining experience.