29 Culinary Operations Jobs

*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 ...

The Sous Chef plays a crucial role in supporting the Executive Chef in overseeing the kitchen operations efficiently. Your primary responsibilities include ensuring the production of high-quality cuisine, maintaining hygiene standards, and facilitating staff training and development. You will supervise kitchen activities to guarantee smooth services during all meal periods, while also ensuring that food is consistently prepared and presented according to the hotel's quality standards. Collaborating with the Executive Chef, you will contribute to menu design, development, and execution, ensuring mise-en-place readiness, taste consistency, and proper presentation across all stations. Leading t...

Are you passionate about food innovation and operational excellence We are looking for a Culinary Head who can lead product R&D, collaborate closely with supply chain & international teams, and ensure consistent culinary standards across our QSR stores. This is a key leadership role where creativity meets execution. In this role, you will be responsible for R&D & Product Development. You will work closely with the supply chain & international culinary teams to innovate, test, and roll out new products. Your focus will be on aligning R&D with scalability and quality standards for our QSR model. Cross-functional Collaboration is another key aspect of this role. You will partner with the supply...

Role & responsibilities F & B Operations - Culinary, Restaurant, Staff Trainings, Quality Control, Inventory Management, Cost Control, Menu planning, Customer service, Hospitality, Guest Satisfaction, Financial Management, Guest Associate Service Preferred candidate profile

As an Assistant Food and Beverage Manager at our property, you will play a crucial role in overseeing the food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, ensuring the implementation of departmental strategies aligned with the brand service strategy. Your focus will be on meeting the brand's target customer needs, enhancing employee satisfaction, driving revenue growth, and optimizing the financial performance of the department. Your efforts will contribute to delivering exceptional products and services that exceed the expectations of our guests and employees, ultimately providing a significant return on investment. To qualify for this p...

Department: Culinary Location: BASL, Bangalore (Kempegowda International Airport) Role Overview: The Executive Sous Chef plays a critical leadership role in overseeing daily kitchen operations at BASL lounges, ensuring culinary excellence, team productivity, and guest satisfaction. The role supports the Executive Chef in managing staff, food quality, hygiene, and administrative documentation while driving innovation and consistency across all meals served. Key Responsibilities: 1. Culinary Operations & Kitchen Administration Support the Executive Chef in managing all culinary operations across lounges and kitchen outlets. Maintain kitchen workflow by preparing daily production schedules, dut...

As an individual working in the food and beverage/culinary operation of the property, your role involves overseeing various areas such as Restaurants/Bars, Room Service, and Banquets/Catering. Your responsibilities include developing and implementing departmental strategies in alignment with the brand's service strategy and initiatives. It is essential to ensure that the food and beverage/culinary operation effectively meets the needs of the brand's target customers, enhances employee satisfaction, drives revenue growth, and optimizes the financial performance of the department. Your aim should be to deliver high-quality products and services that exceed the expectations of both customers an...

The position of Management at Fairfield by Marriott Vadodara involves overseeing all food and beverage operations, including culinary, restaurant, beverage, and room service operations. The primary responsibilities include ensuring guest and employee satisfaction, maintaining standards, and achieving financial goals. In addition, the role requires a demonstration of knowledge and proficiency in relevant food and beverage laws and regulations, as well as the development and implementation of a business plan for food and beverage. The ideal candidate should possess a high school diploma or GED, along with 4 years of experience in the food and beverage, culinary, or related professional area. A...

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university ...