15 Culinary Management Jobs

You will be working as a Chef Manager at Urooj Cafe (WIP), a 40-seater cafe located on the main road of Shanti Path at Tilak Nagar, Jaipur near Rajapark. The cafe is currently being constructed below our luxury BNB. As a Chef Manager, your responsibilities will include food preparation, cooking, managing food & beverage operations, ensuring food quality, and overseeing culinary management activities. You will also be in charge of managing and recruiting staff, as well as handling all daily operations of the cafe. It is essential for you to demonstrate your ability to set SOPs and ensure timely audits. To excel in this role, you should possess food preparation and cooking skills, along with experience in Food & Beverage and Culinary Management. Knowledge of food quality standards, strong leadership, and communication skills are crucial. Working effectively in a team environment, having previous experience in a managerial role, and holding a culinary certification or degree in Culinary Arts are advantageous. Strong management skills and an entrepreneurial attitude are also desirable qualities for this position.,

Role & responsibilities Main Purpose of Job: Drive engagement and activations of Nestle products to Chef community, with focus on driving business via conversions and application selling approach. Experience in Culinary/Savoury Key Responsibilities: Develop regional customer specific recipes with Nestle relevant products to drive usage Participate in regional chef meets, trade fairs, events to identify relevant business opportunities for sales & business development teams Culinary representative to sales and business development teams by doing on-site demonstrations. Support customer-driven innovation by translating customer needs into approved culinary recipes. Understand & communicate functionality and application of Nestl Professional products. Support customer-driven innovation by translating customer needs into approved culinary recipes. Understand & communicate functionality and application of Nestl Professional products. Support customer-driven innovation by translating customer needs into approved culinary recipes. Lead demonstrations of the territory via adherence to the journey plan as closed with the team with a focus to drive conversions Support Nestl Professional in organizing and conducting chef meets, trade fairs, product trainings, product application demonstrations and key account activities. Drive conversions for Nestle OOH products via relevant product and application discussion with the chefs of the identified channels

Job Summary: We are seeking a skilled and passionate Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Job Summary: We are seeking a skilled and passionate Junior Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

The role of Chef Manager at Chai Hai Na requires a skilled individual to oversee food preparation, cooking, and culinary operations at our New Delhi location. As a Chef Manager, you will be responsible for maintaining high standards of food and beverage quality, managing kitchen staff, and ensuring compliance with health and safety regulations. Your tasks will include daily kitchen management, menu planning, and inventory control. To excel in this role, you should possess skills in food preparation and cooking, along with a deep knowledge of food & beverage standards. Experience in culinary management is essential, along with strong organizational and leadership abilities. Effective communication and teamwork are key, as well as the capacity to thrive in a fast-paced environment. While previous experience in a similar role is preferred, a diploma or degree in Culinary Arts or a related field would be a valuable asset in this position. Join us at Chai Hai Na and be part of a team dedicated to providing high-quality tea, snacks, and a welcoming atmosphere for tea lovers in Delhi.,

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Job Title: Executive Chef Location: Dharana at Shillim, Maharashtra, India Experience Required: 10+ years in culinary management, with a preference for experience in wellness and health-focused cuisine. About Us: Dharana at Shillim is a luxury wellness retreat nestled in the serene hills of the Western Ghats. Our mission is to promote holistic well-being through sustainable practices, mindful living, and a deep connection with nature. Our culinary offerings are a crucial part of this mission, blending traditional wisdom with modern wellness principles to create nourishing, delicious, and balanced meals for our guests. Job Description: We are seeking an innovative and passionate Executive Chef to lead our culinary team and elevate the wellness dining experience at Dharana at Shillim. The ideal candidate will have a strong background in managing high-end kitchens, a deep understanding of wellness cuisine, and a commitment to using fresh, local, and organic ingredients. Key Responsibilities: Menu Development: Create and oversee a variety of wellness-focused menus that align with Dharana's philosophy, incorporating seasonal and local produce to deliver nutritionally balanced and flavorful dishes. Team Leadership: Lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and collaborative working environment. Culinary Excellence: Maintain the highest standards of food quality, presentation, and hygiene, ensuring all dishes meet the expectations of our discerning guests. Innovation: Stay updated with global wellness trends and incorporate them into the menu offerings, ensuring our guests experience cutting-edge, health-conscious cuisine. Operational Management: Oversee daily kitchen operations, including inventory management, cost control, and compliance with health and safety regulations. Guest Experience: Collaborate closely with the retreat's wellness and nutrition experts to tailor menus that support individual guest needs and dietary preferences. Qualifications: Proven experience as an Executive Chef or Head Chef in a luxury resort, wellness retreat, or similar environment. A deep understanding of wellness cuisine, including knowledge of plant-based, vegan, and gluten-free cooking. Strong leadership skills with the ability to manage and develop a diverse team. Excellent communication and interpersonal skills. Creative mindset with a passion for culinary innovation. Formal culinary training from a recognized institution is preferred. Ability to work in a fast-paced environment while maintaining attention to detail. Preferred: Experience in wellness-focused dining, including knowledge of Ayurveda, macrobiotics, or other holistic dietary approaches. Familiarity with sustainable and farm-to-table practices. Why Join Us Be part of a dynamic and supportive team dedicated to promoting holistic well-being. Work in one of Indias most beautiful and tranquil locations. Opportunities for professional growth and development in a unique and inspiring environment. Competitive salary and benefits package. Application Process: Interested candidates are invited to submit their resume along with a cover letter detailing their relevant experience and culinary philosophy to shailendra.madhur@dharanaretreat.com Visit https://dharanaretreat.com Join us at Dharana at Shillim and contribute to a dining experience that nourishes the body, mind, and soul. ,

Role & responsibilities Main Purpose of Job: Drive engagement and activations of Nestle products to Chef community, with focus on driving business via conversions and application selling approach. Experience in Culinary/Savoury Key Responsibilities: Develop regional customer specific recipes with Nestle relevant products to drive usage Participate in regional chef meets, trade fairs, events to identify relevant business opportunities for sales & business development teams Culinary representative to sales and business development teams by doing on-site demonstrations. Support customer-driven innovation by translating customer needs into approved culinary recipes. Understand & communicate functionality and application of Nestl Professional products. Support customer-driven innovation by translating customer needs into approved culinary recipes. Understand & communicate functionality and application of Nestl Professional products. Support customer-driven innovation by translating customer needs into approved culinary recipes. Lead demonstrations of the territory via adherence to the journey plan as closed with the team with a focus to drive conversions Support Nestl Professional in organizing and conducting chef meets, trade fairs, product trainings, product application demonstrations and key account activities. Drive conversions for Nestle OOH products via relevant product and application discussion with the chefs of the identified channels

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands Qualification in Kitchen Production or Management will be an advantage Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands Qualification in Kitchen Production or Management will be an advantage Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred

As the Executive Sous Chef , you'll be a pivotal leader in our culinary team, accountable for the daily success of all kitchen operations. You'll blend your exceptional culinary talents with strong leadership to guide staff, manage all food-related functions, and consistently elevate both guest and employee satisfaction. This role requires a commitment to maintaining operating budgets, ensuring a consistent, high-quality product across all kitchen areas, and driving the development of our talented culinary team while upholding the highest sanitation and food standards. Key Responsibilities Ensuring Culinary Standards & Operational Excellence: Manage kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen personnel daily. Assist the Executive Chef comprehensively with all kitchen operations and preparation tasks. Prepare and cook a diverse range of foods, both for regular service and special guests or functions, personally executing tasks. Develop, design, or create new applications, ideas, systems, or products, including unique artistic contributions to our culinary offerings. Assist in determining optimal food presentation and create visually appealing decorative food displays. Maintain rigorous standards for purchasing, receiving, and food storage. Ensure strict compliance with all food handling and sanitation standards, consistently monitoring and upholding these. Perform all duties of kitchen managers and employees as necessary to support seamless operations. Recognize and ensure superior quality in products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all food products. Operate and maintain all department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and cooked food products to ensure standards are met before service. Leading Kitchen Operations & Team Development: Supervise and coordinate the activities of cooks and workers engaged in food preparation. Lead shifts by personally preparing food items and executing requests based on required specifications, setting an example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the entire team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results throughout the culinary team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all kitchen staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on product quality and service levels. Effectively handle guest problems and complaints related to food. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals. Develop specific goals and plans to prioritize, organize, and accomplish work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Role & responsibilities Culinary Leadership & Innovation Lead kitchen operations across all outlets including restaurant, room service, banquets, and events. Design seasonal, la carte, and retreat-specific menus emphasizing health-conscious, locally sourced, and organic ingredients . Introduce contemporary culinary trends such as farm-to-table, Ayurvedic, vegan, and plant-based menus . Conduct regular tastings and maintain consistency in taste, plating, and portion control . Operational Management Ensure daily kitchen operations are seamless and efficient across all shifts. Enforce strict compliance with HACCP, FSSAI, and hygiene standards . Supervise kitchen inventory, manage procurement, and ensure cost-effective vendor collaboration. Oversee the proper maintenance of kitchen infrastructure and equipment. Team Management & Training Recruit, mentor, and lead a high-performing kitchen brigade . Drive a culture of professionalism, creativity, and continuous learning. Organize training programs on wellness cuisine, culinary skills, safety, and hygiene. Conduct regular staff evaluations and establish career growth plans . Cost Control & Budgeting Develop and manage the kitchens operating budget , including food cost and labor. Minimize wastage through smart inventory and portion control strategies. Collaborate with the F&B Manager to optimize menu pricing and profitability based on sales analytics. Guest Experience & Personalization Engage directly with guests for custom meal plans (vegan, gluten-free, diabetic-friendly, etc.). Gather guest feedback and fine-tune offerings to exceed expectations. Partner with nutritionists and wellness consultants to align menu plans with holistic wellness programs. Events & Retreats Support Plan and execute culinary experiences for wellness retreats, themed dinners, private events, and workshops. Represent Ridhira Retreat in promotional campaigns , food festivals, and chef demos as a culinary ambassador. Preferred candidate profile Diploma/Degree in Culinary Arts or Hotel Management from a recognized institution. 8-12 years of progressive culinary experience , including at least 35 years as Head/Executive Chef in a luxury resort or wellness retreat. Expertise in wellness-focused cuisines : organic, vegan, Ayurvedic, gluten-free, etc. Strong leadership, mentoring, and communication skills. In-depth knowledge of kitchen hygiene standards , inventory systems, and food safety regulations.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.