102 Culinary Skills Jobs - Page 2

The Banquet Chef position is a full-time on-site role located in Jaipur. As a Banquet Chef, you will be responsible for planning and overseeing food preparation processes to ensure all food service operations run smoothly. Your daily tasks will include preparing and cooking meals, maintaining high standards of food quality and presentation, supervising kitchen staff, and coordinating with the food and beverage management team for efficient service. To excel in this role, you should have proficiency in food preparation and cooking, along with experience in food service and food & beverage management. Strong culinary skills and knowledge of various cuisines are essential. You must be able to work effectively under pressure and in a fast-paced environment. Excellent leadership and team management skills are required, along with good communication and organizational abilities. A culinary arts degree or relevant certification would be a plus. Prior experience as a Banquet Chef or in a similar role is preferred.,

As a Chef de Partie at our company, you will be an integral part of creating interactive dining experiences for our clients, where we focus on culinary education and hands-on cooking in their homes. Your role will involve overseeing a specific section of the kitchen in Sahaswan, preparing dishes according to menu specifications, and ensuring high standards of food hygiene and presentation. Collaboration with other kitchen staff, maintaining food inventory, and efficient kitchen operations will be key responsibilities. Additionally, you will play a role in training junior staff members to ensure seamless service. To excel in this role, you should possess culinary skills to prepare various types of cuisine, experience in kitchen management, including inventory maintenance and food safety standards. Your ability to collaborate with kitchen staff, attention to detail in food presentation, effective communication skills with both staff and clients, flexibility in a fast-paced environment, and relevant qualifications in Culinary Arts or related field will be essential. Previous experience in a professional kitchen setting would be highly beneficial for this position.,

As the Management at The Westin Mumbai Garden City, you will be responsible for ensuring the quality, consistency, and production of the restaurant kitchen. You will showcase your culinary talents by actively participating in tasks while leading the staff and overseeing all food-related functions. Your role will involve coordinating menus, purchasing, staffing, and food preparation for the property's restaurant with the aim of enhancing guest and employee satisfaction while adhering to the operating budget. It is imperative to prioritize sanitation and food standards and to develop and train the team to achieve improved results. To qualify for this position, you should possess a high school diploma or GED along with 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major coupled with 2 years of relevant experience will be considered. Your core responsibilities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves supervising restaurant kitchen shift operations, maintaining food preparation and storage standards, planning and managing food quantities and plating requirements, as well as developing daily and seasonal menu items. You will be expected to lead the kitchen team by coordinating activities, providing guidance, and setting a positive example to ensure exceptional customer service. Moreover, you will play a crucial role in establishing and maintaining restaurant kitchen goals, managing day-to-day operations, and consistently exceeding customer expectations. Your commitment to managing and conducting human resource activities will involve identifying developmental needs, coaching, mentoring, and participating in employee progressive discipline procedures. Additionally, you will be responsible for providing information to supervisors, attending meetings, and actively contributing to the overall success of the property. At The Westin, we are dedicated to empowering our guests to enhance their well-being during their travels, and we strive to become the preeminent wellness brand in hospitality. As a valued member of our team, you should embody passion, activity, optimism, and a sense of adventure. We encourage you to embrace your well-being practices both on and off the property, as we believe that our associates" diverse backgrounds and experiences are our greatest strength. Join us in creating a welcoming and inclusive environment where everyone has equal opportunities for growth and success.,

As a member of the Marriott International family, we are committed to fostering an inclusive and diverse workplace where every individual is welcomed and provided with equal opportunities. We value and celebrate the unique backgrounds and experiences of our associates, recognizing that our collective strength lies in the diversity of our team. Our dedication to non-discrimination extends to all protected categories, ensuring a fair and supportive environment for everyone. The Westin brand is focused on empowering guests to prioritize their well-being and take control of their health, especially while traveling. Our goal is to establish Westin as a leading wellness brand in the hospitality industry, and we are seeking enthusiastic and dedicated individuals to bring our distinctive programs to life. We encourage our associates to embrace their own well-being practices both within and outside the workplace. If you are passionate, active, and committed to maintaining your well-being, if you possess a positive outlook and a spirit of adventure, you embody the qualities we seek in a Westin team member. Join us in a role where you can excel, where you can fulfill your purpose, where you are part of a dynamic global team, and where you have the opportunity to evolve into the best version of yourself.,

As a Senior Associate Food and Beverage at Sterling Holiday Resorts Limited, you will play a crucial role in ensuring the smooth daily operations of food service in Kodaikanal. Your responsibilities will include overseeing food service operations, maintaining high standards of customer service, and supporting culinary tasks to provide an exceptional dining experience for our guests. Your day-to-day tasks will involve taking orders, serving food and beverages, upholding cleanliness standards, and effectively communicating with team members and guests. Your ability to work efficiently in a fast-paced environment, handle multiple tasks simultaneously, and demonstrate strong customer service and communication skills will be key to your success in this role. To excel in this position, you should possess knowledge and skills in Food Service and Food & Beverage management, along with basic culinary skills and kitchen experience. Any relevant experience in the hospitality industry would be advantageous, and hospitality-related certifications or degrees are considered beneficial. Join us at Sterling Holiday Resorts Limited and be part of a team that prides itself on offering unforgettable holiday experiences and setting high standards in hospitality. Your journey with us will transcend the ordinary, as you contribute to creating extraordinary celebrations of life, love, and exceptional hospitality.,

The Head Chef plays a pivotal role in the culinary department, ensuring that the cooking standards align with the restaurant's vision and customers" expectations. This esteemed position requires outstanding culinary skills and the ability to efficiently manage a kitchen. Responsibilities include overseeing menu planning and execution, managing kitchen staff, and ensuring smooth service operations. A successful Head Chef fosters a team-oriented atmosphere, encourages creativity in menu development, and upholds strict adherence to health and safety procedures. It is essential to balance the restaurant's financial goals with culinary aspirations to maintain quality within budget constraints. The Head Chef's innovative dishes not only please patrons but also enhance the restaurant's reputation, delivering a memorable dining experience where culinary arts and exceptional service converge. Key Responsibilities: - Develop innovative recipes and menus reflecting the restaurant's brand and exceeding guest expectations. - Manage kitchen staff by hiring, training, and evaluating employees. - Oversee kitchen operations, including food preparation, cooking, and plating to ensure the highest quality. - Maintain kitchen hygiene to comply with health and safety regulations. - Manage food inventory, order supplies, and control food costs to stay within budget. - Monitor kitchen equipment for safety and functionality. - Implement seasonal menus based on availability and culinary trends. - Collaborate with front-of-house staff to ensure a seamless dining experience. - Stay updated on new cooking techniques and culinary trends. - Address customer complaints and feedback regarding meals and services. - Inspire, motivate, and lead the kitchen team to ensure high morale and productivity. - Conduct regular team meetings to enhance operations and brainstorm new ideas. - Participate in local community events to boost restaurant visibility and engagement. - Maintain high standards of cleanliness and organization in the kitchen area. Required Qualifications: - Proven experience as a Head Chef or in a similar role in a busy kitchen. - Preferably hold a degree from a culinary school. - In-depth knowledge of culinary techniques and cuisines. - Strong leadership and management abilities. - Excellent understanding of food safety regulations and kitchen hygiene. - Ability to work under pressure in a fast-paced environment. - Strong attention to detail and high standards. - Financial acumen with experience in budget management. - Multitasking and effective prioritization skills. - Excellent communication and interpersonal skills. - Strong creativity and passion for food. - Familiarity with food trends and seasonal ingredients. - Ability to create a cohesive team and maintain a positive working environment. - Flexibility to work extended hours, including evenings and weekends. - Strong problem-solving skills and adaptability to changing situations. - Previous experience working with food suppliers and industry networks. Skills: - Creativity - Menu development - Communication skills - Team collaboration - Food safety - Budget management - Food inventory - Kitchen management - Culinary skills - Time management - Problem-solving - Leadership - Cost management - Leadership skills,

As an Allrounder Chef at The Local Tebal in Mirzapur, you will be responsible for preparing and cooking a variety of dishes, assisting in menu planning, maintaining kitchen cleanliness, and ensuring food quality and presentation meet the restaurant's standards. Your culinary skills and experience in food preparation will be utilized to create delicious meals. Knowledge of kitchen hygiene practices is essential to maintain a clean and safe working environment. You should be able to work efficiently in a fast-paced setting, collaborating with the team to deliver exceptional service. Good communication skills are key to effectively coordinate tasks with your colleagues. Attention to detail and creativity in food presentation will enhance the dining experience for our customers. Previous experience in a similar role would be advantageous, and certification from a culinary school is a beneficial asset. Join our team at The Local Tebal and showcase your culinary expertise while contributing to the success of our restaurant.,

Job Description As a Chef at our company located in Munnar, you will be responsible for preparing high-quality meals, managing kitchen operations, maintaining sanitation standards, and ensuring food safety. Your role will involve creating menus, ordering supplies, supervising kitchen staff, and ensuring a consistent quality of dishes served to our guests. To excel in this role, you must possess culinary skills, including cooking, baking, and plating, along with experience in menu planning and food cost management. Knowledge of kitchen sanitation and food safety standards is crucial, as well as leadership and team management skills. Excellent organizational and time management skills, along with strong communication abilities, are essential for success in this position. While experience in the hospitality or resort industry is a plus, it is not mandatory. However, having a diploma or degree in Culinary Arts or a related field would be beneficial for this role. If you are passionate about creating delicious dishes, leading a team, and ensuring top-notch dining experiences for guests, we encourage you to apply for this exciting opportunity as a Chef at our company in Munnar.,

The role of Indian Commi at SeaFort Beach Resort (Unit of Ana Hotels and Resorts) is a full-time position located in Dapoli. As an Indian Commi, you will be responsible for assisting in meal preparation and cooking, maintaining high standards of hygiene and cleanliness, managing kitchen stations, and providing support to the head chef in daily kitchen operations. To excel in this role, you should possess skills in food preparation, cooking, and culinary arts. A strong understanding of hygiene standards and practices is essential. Effective communication skills are necessary, along with the ability to work under pressure, meet deadlines, and collaborate effectively within a team environment. Ideal candidates will have previous experience in a similar role within a reputable hotel or resort. Culinary school certification or relevant work experience is preferred. If you are passionate about the culinary arts and are seeking an opportunity to contribute to a dynamic kitchen team, this role as an Indian Commi at SeaFort Beach Resort could be the perfect fit for you.,

The role of a CDP for Continental Cuisine involves leading the preparation and presentation of Continental dishes, overseeing junior staff, and playing a crucial role in maintaining taste consistency and kitchen efficiency. Your main responsibilities will include planning and preparing Continental dishes according to the menu, supervising kitchen assistants and commis chefs, ensuring high standards of hygiene and cleanliness, managing portion control and stock rotation, as well as contributing to the development of new recipes. To be successful in this role, you should have at least 3 years of experience in Continental cuisine, possess the ability to work well under pressure and handle multiple tasks simultaneously, and demonstrate strong culinary and leadership skills. This is a full-time, permanent position with benefits such as provided food, Provident Fund, day shift schedule, and a performance bonus. The work location is in person.,

This is a full-time on-site role for a Chef De Cuisine at Qavalli Restaurants, located in Indore. As the Chef De Cuisine, you will be responsible for overseeing the kitchen operations, which includes menu planning, food preparation, and presentation. Your role will involve maintaining high standards of food quality and hygiene, ensuring compliance with health and safety regulations, and effectively managing the kitchen staff. Additionally, you will be in charge of ordering supplies, managing inventory, and controlling costs. To excel in this role, you should possess culinary skills, including proficiency in cooking techniques and food preparation. Menu planning and food presentation skills are also essential. Previous experience in managing kitchen operations and supervising kitchen staff is required. A strong knowledge of food safety and hygiene regulations is crucial. Your organizational and time management skills will be put to the test as you work under pressure in a fast-paced environment. Excellent leadership and communication skills are key to effectively leading the kitchen team and ensuring smooth operations. A relevant culinary education or certification would be advantageous in fulfilling the responsibilities of this role.,

The Assistant Chef position at Grand Hayat Kochi in Kanayannur is a full-time on-site role that involves supporting the Head Chef in daily kitchen operations. Your responsibilities will include food preparation, cooking, and presentation of dishes, while ensuring kitchen hygiene and food safety standards are maintained. Additionally, you will assist with menu planning, manage inventory, and oversee the training of junior kitchen staff to uphold the highest quality of food consistently. To excel in this role, you should possess culinary skills in food preparation, cooking, and presentation, along with knowledge of kitchen safety, sanitation, and hygiene standards. Experience in menu planning, inventory management, strong organizational and time management skills are essential. The ability to thrive under pressure in a fast-paced environment, coupled with excellent teamwork and communication skills, will be crucial to your success. Previous experience in a similar role or culinary education would be advantageous. Moreover, you must be willing to work various shifts, including weekends and holidays to meet the operational requirements.,

The Chef Cook position is a full-time on-site role located in Ahmedabad. As a Chef Cook, your responsibilities will include preparing, cooking, and presenting dishes to the highest standards. Your daily tasks will involve menu planning, managing kitchen staff, ensuring kitchen cleanliness, and maintaining high levels of hygiene and food safety. Additionally, you will be required to coordinate with suppliers, manage inventory, and ensure the timely execution of orders. To excel in this role, you should possess strong culinary skills, including cooking techniques and food presentation. Menu planning and recipe development experience are also essential. Kitchen management skills, such as staff supervision and inventory management, will be crucial. Knowledge of food safety, hygiene regulations, and kitchen cleanliness standards is a must. The ability to work in a fast-paced environment, manage multiple tasks efficiently, and demonstrate excellent organizational and time management skills are key for success in this role. Relevant certifications in culinary arts, food safety, or related fields would be advantageous. Previous experience in a similar role is preferred.,

As a Commis Chef de Partie at Aum Hospitality Consultants, you will play a vital role in the daily kitchen operations at the Dapoli & Alibaug Resort properties. Your responsibilities will include designing menus, supervising kitchen staff, and ensuring adherence to food safety and sanitation standards. It is imperative for you to excel in inventory management, cost control, and maintain the highest standards in food preparation and presentation. Collaborating with management, you will align culinary offerings with the brand's overall goals for guest experience. Your expertise in Konkani/Malwani Cuisine, particularly seafood, will be essential for success in this role. The ideal candidate for this full-time, on-site position must currently be earning a salary in the range of 30k-40k. Your culinary skills should showcase extensive experience in menu creation, food presentation, and a deep understanding of Malvani Cuisine, especially seafood. You should possess proven management skills to lead and train kitchen staff effectively. Operational expertise in inventory control, cost management, and food safety protocols is crucial. Excellent communication skills, both written and verbal, are required to liaise with the team and maintain quality standards. Your creativity and innovation will be instrumental in crafting unique and appealing dishes that resonate with guests and uphold the brand's identity. Candidates for this role should hold a degree or diploma in Culinary Arts or a related field. A minimum of 5 years" experience in a similar capacity, preferably in a high-end restaurant or hotel environment, is expected. A strong grasp of both local and global culinary trends will further enhance your suitability for this position. Join Aum Hospitality Consultants to contribute to the success of creating enduring hospitality destinations that offer exceptional guest experiences and sustainable profitability.,

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. 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 in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

You will be responsible for daily food preparation, cooking, and overseeing food service operations at FOOD PARK, a renowned restaurant company. Located in Silukuvarpatty, Dindigul district, this full-time and part-time on-site role demands proficiency in food preparation, cooking, and culinary skills. Your responsibilities will include maintaining hygiene standards, ensuring the quality and presentation of dishes, and managing kitchen staff. Strong leadership, team management abilities, organizational skills, and the ability to work efficiently in a fast-paced environment are essential for this role. Previous experience in a similar role is preferred.,