38 Culinary Operations Jobs

Job Description: As the Chef de Cuisine at Park Brasserie, your role involves conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences in alignment with the Hyatt brand's commitment to excellence. Key Responsibilities: - Lead all aspects of the kitchen at Park Brasserie. - Ensure consistency in quality, taste, and presentation across all dishes. - Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. - Conduct regular training sessions on cooking techniques, food safety, and service standards. - Manage food costs, portion control, inventory, and waste reducti...

• Help conceptualize and execute globally inspired menus grounded in exceptional Indian ingredients for supper club dinners and special dining experiences. • Oversee day-to-day kitchen operations with a focus on quality, creativity, and efficiency.

DeHaat is on a mission to revolutionize Indian agriculture by offering end-to-end agricultural services to farmers, including distribution of high-quality agri-inputs, customized farm advisory, financial services, and market linkages. Honest Farms by DeHaat is our initiative focused on delivering traceable, responsibly grown produce to modern consumersconnecting urban demand with rural supply in a fair, transparent, and sustainable way. We believe in being honestwith our farmers, our customers, and ourselves. We're building a food system that’s good for people, good for farmers, and good for the planet. We are seeking an innovative and results-driven Product Development lead to drive the ide...

"Sodexo promotes an inclusive and diverse workplace and encourages applications from individuals of all backgrounds." Position: Regional Chef Location: Mumbai & Ahmedabad Reports To: Head-Portfolio & Service Development Role Summary Drive culinary excellence across multiple locations by leading recipe innovation, standardization, and operational efficiency. This role demands mastery of global cuisines, strong culinary systems knowledge, and the ability to train and inspire teams while ensuring consistency, quality, and compliance with brand standards. Key Responsibilities Culinary Expertise • Demonstrate mastery in Indian, Continental, Asian, Mediterranean, and other global cuisines. • Innov...

**Job Description:** As an Assistant responsible for leading the property's food and beverage/culinary operation, your role involves overseeing Restaurants/Bars, Room Service, and Banquets/Catering. You will work towards developing and implementing departmental strategies in alignment with the brand service strategy and initiatives. Your focus will be on meeting the target customer needs, ensuring employee satisfaction, driving revenue growth, and optimizing the department's financial performance. Your ultimate goal is to deliver products and services that exceed the expectations of both the brand's target customers and property employees, thereby providing a return on investment. **Key Resp...

Responsibilities Food Production: Planning, prepping ( mise en place ), and executing all menu items according to standard recipes and quality specifications. Quality & Consistency: Ensuring all dishes meet the highest standards of taste, texture, and visual presentation across all outlets and services. Hygiene & Safety: Strictly adhering to all HACCP , food safety, and sanitation protocols to ensure a safe cooking environment and minimize foodborne risks. Cost Control: Managing inventory, minimizing wastage , monitoring portion control, and assisting in menu engineering to achieve profit margins. Team Development: Training, mentoring, and scheduling kitchen staff to ensure skills developmen...

As an experienced culinary professional, you will play a critical role in leading the kitchen operations. Your responsibilities will include: - Planning, preparing, and overseeing daily meal operations for employee food, including Tuck Shop & Coffee Counter - Developing seasonal menus that balance nutrition, cost, and employee preferences - Ensuring consistent food quality, presentation, and portion control across all meals - Maintaining expertise in diverse cuisines and dietary requirements such as vegetarian, vegan, and allergen-free options - Executing special event catering and executive dining requirements In terms of kitchen management, you will be tasked with: - Supervising kitchen st...

Key Responsibilities: Assist the respective department team (F&B, Front Office, Housekeeping, or Kitchen) in day-to-day operations. Maintain high standards of guest service and club hygiene at all times. Support team members in setting up dining areas, handling guest requests, and ensuring guest satisfaction. Learn and follow Standard Operating Procedures (SOPs) for the assigned department. Maintain cleanliness, orderliness, and safety in the workplace. Observe and understand guest preferences to provide personalized service. Participate in departmental briefings, training sessions, and meetings. Handle assigned tasks efficiently and maintain a professional attitude. Report any maintenance o...

Chef De Cuisine, Speciality -Cuisine from Italy Division: Food Production Reporting to : Executive Sous Chef Why You'll Love Working with Us: At The Imperial New Delhi , every dining experience tells a story of timeless elegance and craftsmanship. As Chef De Cuisine, speciality cuisine Italy at San Gimignano , you will helm one of the city's most celebrated Italian restaurants, where authenticity meets innovation. Your artistry will shape menus inspired by the diverse regions of Italy while balancing contemporary techniques and presentation. If you are a culinary leader with refined taste, creative flair, and operational excellence, this is your opportunity to craft memorable gastronomic jou...

*We're hiring a passionate Head Chef to lead kitchen operations. *From planning Italian, Indian food, and Continental menus to ensuring top taste, hygiene, and consistency. *Must manage kitchen, Handle cost control and innovate seasonal dishes. Food allowance

A trainee captain is a person learning to become a captain in various fields, such as the airline or hospitality industries. Responsibilities include assisting senior captains, learning leadership skills, overseeing operations training on duties like

You are invited to join leading hospitality teams abroad as a Commi III with Black Onyx International. Your role will involve assisting senior chefs in preparing and presenting food according to standards, maintaining kitchen hygiene, safety, and cleanliness, ensuring efficient utilization of ingredients, supporting daily kitchen operations, following company recipes and quality requirements, and contributing to a positive working environment. Key Responsibilities: - Assist senior chefs in food preparation and presentation - Maintain kitchen hygiene, safety, and cleanliness - Ensure efficient utilization of ingredients - Support daily kitchen operations and meal preparation - Follow company ...

Maintaining and developing relationships with existing customers (Chefs) Acting as a contact between brand and its existing and potential markets Cold calling to arrange meetings with potential customers to prospect for new business

The ideal candidate will specialize in Culinary Arts (Chef) or Food & Beverage Service, bringing hands-on expertise in Teach Indian & global cuisines, manage kitchen labs, mentor students, lead events ,mock setups, cost control & industry engagement. Required Candidate profile BSc / Msc in Hotel Management / Hospitality / Culinary Arts 2–5 years of teaching or industry experience in reputed hotels or hospitality institutions. Strong classroom management skills

As a Kitchen Manager at KHUSHBOO FOODS & HOSPITALITY LLP, your role will involve overseeing food preparation, cooking, food & beverage management, and ensuring high food quality at the on-site location in Ahmedabad. Key Responsibilities: - Manage food preparation and cooking processes - Oversee food & beverage management - Ensure high food quality standards are maintained - Supervise culinary operations efficiently Qualifications Required: - Proficiency in food preparation and cooking - Experience in food & beverage and food quality management - Previous culinary management experience - Familiarity with kitchen operations and staff management - Strong organizational and leadership skills - K...

Role & Responsibilities: Lead academic and operational functions of a Culinary & Hospitality Institute in Mysore. Supervise faculty, ensure curriculum quality, industry tie-ups, placements, admissions growth, and compliance with educational standards. Drive innovation, training excellence, and student outcomes. Preferred Candidate Profile:c Bachelor's/Masters/Degree in Hotel or Hospitality Management/Culinary Art with 10+ years of experience in culinary or hospitality education. Proven leadership, academic administration, and industry network. Strong communication, teamwork, and passion for student development essential.

As a Sous Chef, you will be responsible for supporting the Executive Chef in all aspects of kitchen operations, including daily restaurant service and banquet functions. Your role will involve supervising kitchen staff, ensuring food quality and consistency, managing food preparation and plating, and maintaining high standards of hygiene and safety. Key Responsibilities: - Assist the Executive Chef in planning and directing food preparation for both restaurant service and banquet events. - Ensure consistency and quality in taste and presentation across all dishes. - Oversee line cooks, prep cooks, and other kitchen staff during service and large-scale functions. - Plan menus and production s...

Responsibilities: * Manage kitchen operations * Ensure food safety compliance * Optimize costs through menu planning & staff training * Collaborate with marketing on promotions & events

Responsibilities: * Assist food preparation and presentation with the students *Maintain inventory for the laboratory * Collaborate with the faculty members * Maintain quality check of laboratory and its equipment

As the Chef de Cuisine at Park Brasserie, located at Park Hyatt Chennai, your primary responsibility will be to create menus, oversee kitchen operations, maintain cleanliness standards, and ensure exceptional culinary experiences that are in line with the Hyatt brand's dedication to excellence. You will lead the kitchen team at Park Brasserie, ensuring that all dishes maintain consistent quality, taste, and presentation. Additionally, you will supervise and guide a team of chefs and kitchen staff, promoting a culture of learning, creativity, and teamwork through regular training sessions. In terms of cost control and efficiency, you will be expected to manage food costs, portion control, inv...

The position is responsible for overseeing assigned food and beverage/culinary operations to ensure guest and employee satisfaction, maintain standards, and achieve or exceed financial goals. You will create an environment that promotes motivation, empowerment, teamwork, continuous improvement, and a dedication to service. Providing excellent customer service to all employees and responding promptly to their concerns will be essential. Utilizing coaching skills and demonstrating confidence, energy, and enthusiasm are key aspects of the role. You will motivate and support staff in resolving guest and employee issues effectively. Ensuring exceptional customer service is a core responsibility, ...

RESPONSIBILITIES Oversee and manage culinary operations ensuring consistent food quality, hygiene. Drive cost-efficiency initiatives while maintaining premium quality standards, managing food costs, inventory and wastage Hold full Profit & Loss (P&L) responsibility for culinary operations, driving revenue opportunities while managing costs, inventory, and resource allocation effectively Lead, train, and mentor culinary staff, promoting a culture of teamwork, innovation, and continuous improvement Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality Ensure adherence to FSSAI guidelines and other food safety regulations across ...

Exciting career opportunities with Sodexo India Services Pvt. Ltd. in Food Services & Facility Management Open Positions: Hospitality Manager | VIP Steward | Food & Beverage Executive | Facility Manager | Housekeeping Executive | Cook |CDP | DCDP | Chef | HSE Executive Date: 22nd August 2025 Time: 10 AM 1 PM Venue: BSB Capital, Abhimanshree Chowk, Baner Rd, Sakal Nagar, Pune 411007 Who can apply? Freshers & Experienced professionals Strong communication & customer service skills Dont forget to carry: Resume & Valid ID proofRole & responsibilities

Position: Associate Manager Culinary Development Location: South(Mumbai) & North India( Gurugram) Experience Required: 57 years (preferably with Airlines / Flight Kitchens) Qualification: Graduate/Diploma in Hotel Management (Master’s in Food Science preferred) Key Responsibilities Develop innovative, seasonal, and route-specific menus aligned with customer expectations. Collaborate with chefs and suppliers for trials, tastings, and finalization of menus. Ensure consistency in quality, portion control, and food presentation standards. Conduct audits at flight kitchens and monitor passenger/crew feedback. Work closely with F&B service providers to train chefs and ensure compliance with airlin...

As a Sous Chef at Phoenixx Casino located in Candolim, Goa, you will be an integral part of the F&B Production department under the guidance of the Executive Chef. Phoenixx Casino is renowned for its world-class gaming and entertainment offerings in North Goa, and we are seeking a dedicated and proactive individual to enhance our culinary team's efficiency through procurement and inventory management. Your role will involve overseeing kitchen operations on a daily basis to maintain consistent quality and high guest satisfaction levels. You will be responsible for providing leadership to the kitchen staff, setting performance standards, and ensuring a positive and productive work environment ...