187 Culinary Skills Jobs - Page 4

Job description Company Description MOETS Hospitality Group is a well-established chain of restaurants in South Delhi, operating under popular brand names such as MOETS Curry Leaf, Oh BAO, Kulfi, Dirty Dough, and more. The group also offers home delivery services within 7 kms in Delhi/NCR and has been providing private, corporate, institutional, and wedding catering services for the last three decades. Additionally, MOETS manages a homestay property called Waterfront Vila in Manali. JOB ROLE CLARITY DOCUMENT FOR EXECUTIVE CHEF - MOETS Role Definition : EXECUTIVE CHEF is fully responsible for the management of the MOETS 2 flagships restaurants outlets. One in Defence Colony and the other in Civil Lines. The main purpose of the Chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Moets Standards. VERY IMPORTANT :- Should be an Expert in Indian Cuisine specially, including regional Indian, Indian Curry & Tandoor. Should have knowledge of Modern Indian Cuisine too and should be able to develop new dishes and recipes. QUALIFICATIONS REQUIRED FOR THE EXECUTIVE CHEF ROLE Culinary Education: A formal culinary education from a reputable culinary school or institute is a must Work Experience: Extensive experience in the culinary industry is crucial. Several years of progressive experience in various kitchen roles, including line cook, sous chef, and chef de cuisine is required. Culinary Skills: Exceptional culinary skills and knowledge of Indian, Modern Indian, Indian Regional Cuisine like Lucknawi, Punjabi, Mughali etc. An executive chef should be able to create and execute a diverse and high-quality menu that meets the standards of the restaurant. Leadership and Management Skills: Strong leadership and management skills are critical for overseeing kitchen operations. An executive chef should be able to lead and inspire a kitchen team, delegate tasks effectively, and maintain a positive and efficient work environment. Menu Planning and Cost Control: Experience in menu planning, development, and cost control is important. The executive is responsible for creating menus that balance culinary creativity with financial considerations. Hygiene and Safety Knowledge: Knowledge of food safety and sanitation practices is crucial for maintaining high standards of hygiene in the kitchen. Executive chef should ensure that the kitchen operates in compliance with health and safety regulations. Creativity and Innovation: The ability to bring creativity and innovation to the culinary offerings of the club is valued. This involves staying current with culinary trends, experimenting with new ingredients, and continuously improving the menu. Communication Skills: Effective communication skills are necessary for interacting with kitchen staff, committee members and club members. Executive chef also needs to communicate with suppliers and vendors. Time Management: The ability to manage time efficiently is crucial in a fast-paced kitchen environment. Executive chefs need to coordinate various tasks to ensure that meals are prepared and served on time. Adaptability: The hospitality industry is dynamic, and an executive chef should be adaptable to changing circumstances, such as seasonal variations in ingredients, special events, or unexpected challenges. Responsibility Deliverables: 1). Kitchen Management & Operations 2). Inventory & Food Cost Control 3). Training & Development of Kitchen Staff Tasks & Activities 1). Kitchen Management & Operations To create a Kitchen / Food Safety Manual/Checklist/SOP for MOETS Restaurants Implement and maintain health and Covid Safety Procedures Maintenance Quality, Appearance & Taste of Food To Create and Finalise Standard Recipes & exercise portion control Effective guest interaction to enhance guest satisfaction Administration of orders to minimise shortages and wastage and effective stock control Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard Ensure staff hygiene and appearance as per Moets Standards Effective Communication with kitchen and service department to ensure the smooth running of the department To review current staff strengths & have optimum staff for operations! Overseeing interdepartmental communication and smooth functioning Report any theft or unethical practices to the ROM or GM Operations Achieving service excellence though Teamwork Maintain confidentiality of proprietary information, and protect company assets 2). Inventory & Food Cost Control Maintaining fridges and stores to the highest hygiene and stock rotation standards Effective management of staff food No Food to Leave Kitchen without KOT Determine monthly par stock levels and inform store. Check daily requisitions and approve the same Do monthly item wise sales analysis of menu To assist in the automation of the entire inventory, consumption and back office operations To measure the amount and quantity of stock going from mother store and base kitchens to other outlets and ODC! 3). Training & Development of Kitchen Staff Train Kitchen Staff with Standard Recipes to be prepared. Planinng Staff Rota at all outlets Create Recipe Chart with Presentation Pictures & Portion Size for Kitchen Staff to See Organise a weekly meeting with the kitchen team and discuss all operational and personal issues Plan a Weekly Training Schedule for having Kitchen Staff on different topics like HACCP / Fire Safety Etc. Train staff on a weekly basis on new cooking techniques, new recipes, new cuisines Using Hospitality Specific Training Sessions from websites like https://www.typsy.com/ or https://www.udemy.com/ Job Location :- MOETS Defence Colony, New Delhi. Kindly what&aposs app cv on 9873416462, no call strictly. Show more Show less

The role of a Sous Chef is a full-time on-site position located in Tiruchendur. As a Sous Chef, you will work closely with the Head Chef to oversee daily kitchen operations. Your responsibilities will include food preparation, menu planning, maintaining kitchen inventory, and upholding high standards of food quality and hygiene. Additionally, you will be required to collaborate with kitchen staff, supervise cooking activities, and ensure the smooth functioning of the kitchen. To excel in this role, you should possess culinary skills such as food preparation and cooking, along with experience in menu planning and inventory management. Strong leadership and team coordination abilities are essential, as well as a good understanding of food safety and hygiene regulations. Excellent organizational skills and the capability to multitask effectively will be advantageous for this position. A diploma or degree in Culinary Arts or a related field is preferred, and prior experience working as a Sous Chef or in a similar capacity would be beneficial. If you are passionate about the culinary arts, possess the necessary qualifications and experience, and are looking for a challenging opportunity in a fast-paced kitchen environment, we encourage you to apply for the role of Sous Chef.,

The job involves assisting Commi 1 and Chef de Partie in food preparation and cooking by preparing ingredients, maintaining kitchen cleanliness and hygiene, following food safety standards, and supporting in setting up workstations and kitchen equipment. You will be responsible for ensuring proper storage and labeling of food items and learning and executing basic recipes under guidance. The ideal candidate should have basic knowledge of cooking techniques and kitchen equipment, be a team player with a positive attitude, and have the ability to work under pressure and multitask. A willingness to follow instructions and improve culinary skills is essential. Possessing a culinary diploma or training is preferred but not mandatory. This is a permanent job opportunity suitable for freshers. The work location is in person and food will be provided as a benefit.,

As a Food and Beverage Sales professional, you will play a crucial role in managing food service operations and delivering exceptional customer experiences. Your responsibilities will include menu planning, cultivating customer relationships, collaborating with the culinary team, and ensuring adherence to health and safety regulations. Your strong Customer Service skills, effective communication abilities, and basic Culinary Skills will be essential in excelling in this fast-paced environment. A background in Food Service and Food & Beverage management, along with a Bachelor's degree in Hospitality Management or Culinary Arts, will be advantageous. Join us in Hyderabad to contribute to high-quality food and beverage services while enhancing customer satisfaction and operational efficiency.,

The Head Chef position at our company in Barabanki is a full-time on-site role where you will be responsible for overseeing kitchen operations, managing food preparation, designing menus, and ensuring the highest quality standards. Your day-to-day tasks will include supervising kitchen staff, ordering supplies, maintaining health and safety standards, and creating new recipes. In addition, you will collaborate with management to enhance the dining experience and address customer feedback. To excel in this role, you should possess strong culinary skills, including food preparation and menu creation. Previous experience in kitchen management, staff supervision, and inventory control is essential. Knowledge of health and safety regulations, food hygiene standards, and sanitation practices is required. Excellent organizational, leadership, and communication skills are a must, as well as the ability to work under pressure in a fast-paced environment. Previous experience in a similar role is necessary, and a culinary degree or equivalent certification is preferred. It is important that you have extensive knowledge of Zomato and Swiggy, as well as experience in portion and quality control. If you meet these qualifications and are ready to take on this exciting opportunity, we look forward to receiving your application.,

Organization- Hyatt Place Hyderabad Banjara Hills Summary To prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge Show more Show less

Job Title: Quality control officer (Dietician / Healthy cuisine specialist) Junior Senior Job Brief:Providing nutritional advice andspecialized in preparing recipes of salads, beverages, sauce, etc. A dietitian specializing in Salads, Bakery, Patisserie, Indian cuisine, and beverages, is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices. Job Type: Annual contract Full time Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, Smoothies, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: Onsite Work Location: MBP, Mahape, Navi Mumbai Pawne, MIDC, Navi Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location: MBP, Mahape, Navi Mumbai Vikhroli, Mumbai *Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Shift Timings: 10.00 AM to 07.00 PM Working: 5 days working 2 days Holiday Rotational Holidays Experience: Maximum Experience up to 3 yearsas dietician in central kitchen, bulk cooking can apply. *Note: Candidate having relevant experience of bulk cooking for Indian, Jain, Vegan cuisine in kitchen & production department would be considered. Salary slab: Maximum Up to Rs.5,00,000/- Per annum (CTC) *Note: Candidates applying for the above post should be compulsory target oriented. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Candidates applying for the above post should have their own laptop, good internet connection. Education qualification: Minimum of a bachelors degree in dietetics, or a related field from an accredited university or college. Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice. Job Description: The primary goal of a dietitian specialized in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great. Duties & Responsibilities: Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier. Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients. Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options. Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines. Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs. Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices. Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements. Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support. Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption. Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products. Requirements & Qualifications Key Skills: Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchens brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste. Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences. Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns. Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary. Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines. Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues. Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathies with team. Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans. Organizational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and priorities tasks. Critical thinking skills: Dieticians must be able to analyze data, interpret research findings, and make informed decisions based on that information. Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately. Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences. Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients. Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment. Core Skills: Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs. Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavor or texture. Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling. Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers. Management Skills: Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff. Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value. Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality. Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen. Show more Show less

Job Description: As a Chef specializing in South Indian cuisine, you will be responsible for preparing and cooking high-quality meals according to menu specifications. Your role will involve ensuring that dishes are efficiently prepared, attractively presented, and adhere to high kitchen standards. You will play a crucial part in maintaining kitchen inventory, ordering supplies, and maintaining appropriate stock levels. Collaborating with kitchen staff, supporting team members, and assisting in training new employees will also be key aspects of your responsibilities. The ideal candidate for this position should have a minimum of 10 years of experience in South Indian cuisine, showcasing strong culinary and knife skills. Excellent time management, organizational abilities, as well as good communication and interpersonal skills are essential for success in this role. You should be able to work under pressure in a fast-paced kitchen environment, demonstrating flexibility to work evenings, weekends, and holidays as required. Maintaining a clean, safe, and organized kitchen while adhering to food safety and sanitation standards at all times is paramount. Standing for extended periods may be necessary due to the nature of the job. If you are passionate about South Indian cuisine and possess the necessary skills and experience, we encourage you to apply by submitting your resume and a cover letter detailing your relevant experience. We are excited to welcome a dedicated and skilled Chef to our culinary team! Application Email: careers@nirmaan.org Contact Number: +91 87126 07365,

You will be accountable for the quality, consistency, and production of the restaurant kitchen at Marriott Executive Apartments Bengaluru UB City. Your primary responsibility will be to exhibit culinary talents by personally performing tasks, leading the staff, and managing all food-related functions. This includes coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. Your role will involve working with the team to enhance guest and employee satisfaction while also maintaining the operating budget. It is crucial to ensure that sanitation and food standards are consistently achieved, and you will be responsible for developing and training the team to improve overall results. To qualify for this position, you should have 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 work activities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves developing new applications, ideas, relationships, systems, or products for the restaurant, supervising 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 also be leading the kitchen team by coordinating activities of cooks and workers, providing guidance, and ensuring a collaborative and productive work environment. Additionally, you will be responsible for establishing and maintaining restaurant kitchen goals, ensuring exceptional customer service, and managing human resource activities. This includes setting and supporting achievement of kitchen goals, understanding the impact of kitchen operations on the property's financial goals, providing exceptional customer service, and conducting human resource activities such as identifying developmental needs, training staff, and managing employee performance. In this role, you will also have additional responsibilities such as providing information to supervisors, co-workers, and subordinates, analyzing information to solve problems, attending and participating in pertinent meetings, and upholding Marriott International's commitment to being an equal opportunity employer that values diversity and inclusion. If you are passionate about culinary excellence, team leadership, and delivering exceptional customer service, we invite you to join our team at Marriott Executive Apartments Bengaluru UB City and be a part of a culture that celebrates the unique backgrounds and experiences of our associates. Your dedication to non-discrimination and commitment to upholding company safety standards will contribute to the success of our team and the satisfaction of our guests.,

The Pride Hotels Group is a well-known Indian hospitality brand, established by Mr. S. P. Jain in 1987, with a strong presence in major cities nationwide. The group is committed to delivering exceptional hospitality with an Indian touch across its network of 60 hotels, which is poised for further expansion. At Pride Hotels, the focus is on creating memorable experiences for guests. We are currently seeking a full-time on-site Commi 2 specializing in Western cuisine for our location in Udaipur. As a Commi 2, your primary responsibilities will include assisting in food preparation and cooking, ensuring that all dishes meet high-quality standards. Your daily tasks will involve maintaining kitchen hygiene, following culinary instructions, and supporting the culinary team in various duties to ensure the smooth operation of the kitchen. The ideal candidate for this role should possess strong food preparation and cooking skills, along with a good understanding of hygiene and culinary practices. Effective communication skills and the ability to work collaboratively in a team are essential. While previous experience in a similar role would be advantageous, formal culinary training or relevant certifications are also beneficial. If you are passionate about Western cuisine and are looking to be part of a dynamic culinary team in a vibrant hospitality environment, we invite you to apply for the position of Commi 2 at Pride Hotels in Udaipur.,

You will be joining GNG Developers, a specialty restaurant brand developer based in Agra, Uttar Pradesh. Established in 2019 as a Cloud Kitchen developer, the company has grown to introduce successful delivery restaurant brands such as "Karchi" and "Chow's Kitchen." GNG Developers is dedicated to offering exceptional food experiences coupled with top-notch hospitality and efficient delivery services. The company envisions launching more specialty restaurant brands and expanding to multiple locations by 2025. As a full-time Commi 1-Pan Asian at GNG Developers in Agra, your responsibilities will include food preparation, maintaining hygiene standards, collaborating with the team, cooking a variety of dishes, and utilizing your culinary expertise to craft delectable Pan-Asian cuisine on a daily basis. To excel in this role, you should possess expertise in food preparation, cooking, and culinary skills. A strong understanding of hygiene practices, effective communication abilities, and the capacity to thrive in a team-oriented environment are essential. Attention to detail, cleanliness, prior experience in a kitchen or culinary setting, and formal culinary education or training would be advantageous.,

The Bureau of Innkeepers is currently looking for Commis Chefs to join their luxury hotel in Jaipur. As a Commis Chef, you will play a crucial role in ensuring that guests receive exceptional service and experiences during their stay. Your main responsibilities will include food preparation, ensuring high standards of hygiene, collaborating effectively with the kitchen team, showcasing your culinary skills, and cooking delicious meals for the guests. This is a full-time on-site position that requires you to be based in Jaipur. To excel in this role, you should possess strong culinary skills, food preparation expertise, and excellent cooking abilities. A solid understanding of hygiene standards in food preparation is essential, as is the ability to communicate effectively within the kitchen team. Previous experience in food preparation and cooking, as well as relevant culinary qualifications or certifications, will be advantageous. If you are passionate about creating memorable dining experiences and are ready to showcase your culinary talent in a luxury hotel environment, we encourage you to apply for the Commis Chef position with The Bureau of Innkeepers in Jaipur.,

The Chef position at THE ALPINE INN RESORT in Gudalur is a full-time on-site role that requires expertise in food preparation, cooking, and culinary skills. As a Chef, you will be responsible for creating high-quality meals, developing menus, and overseeing the efficient operation of the kitchen. Your key duties will include managing kitchen staff, controlling inventory, and ensuring compliance with food safety and hygiene standards. Additionally, you will be involved in menu planning and cost estimation, as well as catering to customers" dietary preferences and needs. To excel in this role, you should possess a strong background in menu designing, food safety regulations, and inventory management. Leadership skills, effective team management, and the ability to thrive in a fast-paced environment are essential. Excellent communication skills, both verbal and written, will be crucial for liaising with customers and kitchen staff. A qualification in Culinary Arts or a related field would be advantageous. If you meet the qualifications and are passionate about creating exceptional culinary experiences, we encourage you to apply for this exciting opportunity. You can reach out to us via email at thanish094@gmail.com or by phone at 91-9486459124.,

As a Food and Beverage Executive at Lords Hotels & Resorts, you will play a crucial role in overseeing food service operations to deliver exceptional customer service. Located in Anklesvar, this full-time on-site position requires a candidate with a strong background in food service and culinary skills. Your responsibilities will include managing food and beverage operations, ensuring high-quality service standards, and utilizing your excellent communication skills to coordinate with the team effectively. Your culinary expertise will be put to use in maintaining the quality and presentation of food items. To excel in this role, you should possess a combination of culinary skills, customer service expertise, and experience in food and beverage operations. The ability to work collaboratively in a team environment, along with strong organizational skills and attention to detail, will be key to your success. While previous experience in the hospitality industry is advantageous, a Bachelor's degree in Hospitality Management or a related field will be highly beneficial in understanding the nuances of this dynamic industry. If you are passionate about delivering memorable dining experiences and have a keen eye for quality, we invite you to join our team at Lords Hotels & Resorts.,

The Academy of Pastry & Culinary Arts (APCA) is a prestigious group of professional culinary and pastry schools with a pan-Asia presence. The position is based at our Gurgaon center. As a Sous Chef at the Academy of Pastry & Culinary Arts, you will play a crucial role in supporting the education and training of aspiring culinary chefs. Working closely with our Executive Culinary Chef and other Culinary Chef Instructors, you will ensure high-quality instruction and production of various cuisines. This position is ideal for someone passionate about culinary arts and eager to share their knowledge and skills with students. Key Responsibilities: - Assist in Production: Support preparing and producing various cuisines according to established recipes and techniques. - Instructional Support: Collaborate with instructors to demonstrate techniques, assist in practical classes, and provide guidance to students during hands-on learning sessions. - Recipe Development and Testing: Participate in the development and testing of new recipes, ensuring they align with curriculum goals and industry standards. - Kitchen Management: Help maintain a clean, organized, and efficient kitchen environment. Manage inventory and ensure proper storage of ingredients and supplies. - Quality Control: Monitor the quality of products, providing feedback to students and assisting in troubleshooting any issues that arise during production. - Safety and Hygiene: Adhere to all health and safety standards, including proper food handling, sanitation, and kitchen safety protocols. Ensure students are trained and follow these practices. - Professional Development: Stay updated on current trends and developments in culinary arts. Participate in workshops, seminars, or training sessions to enhance your skills and knowledge. - Administrative Tasks: Assist with administrative duties such as scheduling, record-keeping, and student evaluations related to culinary production and classes. Qualifications: - Education: Hotel Management Degree from a college of repute. - Experience: Minimum 3 years of experience in luxury hotel or restaurant chains. - Skills: Proficiency in culinary skills, including preparation, finishing, and presentation. Strong organizational, communication, and interpersonal skills are essential. Excellent communication skills. - Passion for Teaching: Enjoy working with students of varying skill levels and backgrounds. Patience, encouragement, and the ability to provide constructive feedback are important qualities. - Adaptability: Ability to thrive in a dynamic teaching environment, demonstrating flexibility and a willingness to assist with various tasks as needed.,

As a Head Chef at our restaurant located in New Delhi, you will be responsible for overseeing the kitchen staff and managing food planning, preparation, and presentation. Your role will include designing menus, sourcing ingredients, managing stock, and supervising kitchen operations to ensure food quality, hygiene, and health and safety standards are met. You should possess culinary skills with mastery in a range of cooking techniques, familiarity with different cuisines, and expertise in food presentation. Your leadership skills will be crucial as you will be required to lead, train, and mentor kitchen staff in a high-pressure environment while creating a positive work culture. Problem-solving skills are essential to identify and resolve issues in real-time. Attention to detail is key to ensure the highest standards of presentation and quality in our dishes. Your expertise in maintaining hygiene, food safety, and health standards in the kitchen will be instrumental in upholding our standards. Excellent communication skills are required to interact effectively with team members, restaurant management, and customers. Ideally, you should have previous experience as a Head Chef in a high-volume restaurant and hold a degree or diploma in culinary arts. This is a full-time on-site role based in Connaught Place, Delhi.,

You will be joining Indore Marriott Hotel as a Food and Beverage Associate in a full-time on-site role. Your main responsibilities will include providing food service, delivering excellent customer service, and ensuring smooth food and beverage operations. It is crucial to exhibit strong communication skills, culinary expertise, and maintain the high standards associated with the Marriott brand. To excel in this role, you should possess food service, customer service, and food & beverage skills. Furthermore, strong communication abilities, culinary skills, and the capacity to work effectively in a team and under pressure are essential. Attention to detail, organizational skills, familiarity with food safety regulations, and ideally prior experience in a similar position are preferred qualifications. A Bachelor's degree in management would be an added advantage. Your contribution as a Food and Beverage Associate will play a vital role in creating memorable experiences for our guests. Join us in our commitment to "spirit to serve" and be a part of our journey to Travel Brilliantly at Indore Marriott Hotel.,

The Sous Chef position at Food of Mangaluru in Pune requires expertise in Mangalorean cuisine and traditional cooking techniques. As a full-time role, you will be responsible for overseeing kitchen operations, assisting in menu planning, preparing and cooking dishes, supervising kitchen staff, maintaining food quality and hygiene standards, and ensuring smooth service during busy hours. It is essential to have experience in menu planning and kitchen management, strong culinary skills, and the ability to create flavorful dishes. Knowledge of food safety standards and practices is crucial, along with excellent communication and leadership skills. The ideal candidate should be able to work well under pressure and in a fast-paced environment, with proven experience as a Sous Chef or in a similar role. A culinary degree or relevant certification would be considered a plus.,

As a Tandoor Chef, your primary responsibility will be the preparation of a variety of tandoori items using a tandoor oven. You will be expected to prepare items such as naan bread, chicken tikka, lamb chops, and other vegetarian and non-vegetarian dishes following recipes and company standards. Maintaining the cleanliness and organization of the tandoor oven area, while adhering to food safety and sanitation regulations, will be crucial. Monitoring and managing inventory of tandoori ingredients and supplies will also fall under your duties. Your role will include assisting in menu planning and contributing to cost control measures related to tandoori items. Additionally, you will be required to train and supervise assistant chefs and kitchen staff in tandoori cooking techniques. Maintaining a positive and professional relationship with customers, addressing their requests and inquiries concerning tandoori items, will be essential. You will also be responsible for testing new tandoori recipes and making necessary adjustments to ensure consistent quality and taste. To excel in this role, you should have previous experience as a Tandoor Specialist or in a similar position. Knowledge of tandoor cooking techniques and ingredients is essential, along with strong attention to detail and organizational skills. Effective communication and interpersonal abilities are important, as well as the capacity to work both independently and collaboratively within a team. A good understanding of food safety and sanitation regulations, combined with a proactive and positive attitude towards work, will be beneficial. This is a full-time position with benefits including Provident Fund. The work schedule is during day shifts, and the preferred education level is Higher Secondary (12th Pass). Ideally, candidates should have at least 1 year of experience as a Chef and a total of 3 years of work experience. The work location is in person.,

As an Executive Pastry Chef at our Upcoming Chain of Brands with multi-specialty cuisine in Bengaluru, you will play a key role in preparing, baking, and presenting high-quality pastries, desserts, and breads. Your primary focus will be on specialized areas such as Entremets, Petit Fours, and Danish Pastry. Your daily responsibilities will include designing and testing new recipes, managing kitchen staff, ensuring proper stocking of supplies, and maintaining a clean and organized kitchen environment. It is essential that you uphold food safety standards diligently throughout your work. To excel in this role, you should possess a strong background in bakery, baking, and food preparation skills. Additionally, your cooking and culinary abilities should be top-notch. Your organizational and multitasking skills will be crucial in managing various aspects of the kitchen operations. As a leader, you must exhibit strong team management skills and attention to detail. Creativity in pastry presentation is highly valued in this position. A thorough understanding of food safety standards and practices is necessary to maintain a safe working environment. While not mandatory, a relevant degree or certification in Baking, Pastry Arts, or Culinary Arts would be advantageous in fulfilling the requirements of this role.,

As a Sous Chef at Fortune Park Hotels Ltd in New Delhi, you will play a crucial role in the daily kitchen operations. Your responsibilities will include food preparation, cooking, and menu planning while maintaining the high standards set by the brand. Collaborating with the culinary team, you will be expected to create visually appealing and delicious dishes that delight guests. To excel in this role, you should possess culinary skills in food preparation, cooking, and menu planning. A good understanding of kitchen operations and food safety regulations is essential. Previous experience in managing and leading a culinary team will be beneficial, along with the ability to showcase creativity in developing new dishes and menu concepts. Strong communication and organizational skills are key as you will be working in a fast-paced environment where the ability to handle pressure is important. A certification from a culinary institute or relevant field is required, along with prior experience in a similar role within the hospitality industry. If you are passionate about culinary arts and are looking for an opportunity to showcase your skills in a renowned hotel chain, this role at Fortune Park Hotels Ltd could be the perfect fit for you. Join us in delivering exceptional dining experiences to our guests and be a part of a dynamic team dedicated to excellence in hospitality.,

As a Pastry Chef at The Westin Resort & Spa Himalayas, you will showcase your creative baking and decorating talents while leading the pastry culinary team to deliver quality and consistent pastries across all areas. Your primary focus will be on improving guest and employee satisfaction, all while adhering to the operating budget and maintaining high sanitation and food standards. Your role will involve supervising and managing employees, overseeing day-to-day operations, and ensuring the productivity levels of the team are maintained. You will lead by example, foster trust and cooperation among team members, and create a positive work environment where mutual respect and collaboration thrive. In addition to leading the pastry culinary team, you will be responsible for developing new culinary ideas, maintaining culinary standards, and ensuring that all food preparation and storage practices meet the required standards. You will also play a key role in enhancing customer service by exceeding guest expectations and empowering employees to deliver exceptional service consistently. To excel in this role, you must be goal-oriented, adept at training and developing staff, and committed to achieving and surpassing culinary and performance goals. Your ability to prioritize tasks, manage inventories efficiently, and uphold safety procedures will be crucial in driving the success of the culinary department. As part of the Marriott International family, we value diversity and inclusivity in the workplace. We are dedicated to providing equal opportunities to all individuals, irrespective of their backgrounds. Join us at The Westin and embrace our mission of empowering guests to enhance their well-being, both during their stay and beyond. If you are passionate, active, optimistic, and adventurous, we invite you to be a part of our global team and unleash your full potential while contributing to our brand's unique wellness initiatives.,

As an Executive Chef at Little Italy in Bengaluru, you will play a vital role in leading the kitchen operations to deliver an exceptional dining experience for our guests. With your culinary expertise and creativity, you will be responsible for menu development, recipe creation, and ensuring the highest standards of food preparation. Your role will encompass kitchen management, where your attention to detail and time management skills will be crucial in maintaining the quality and consistency of our offerings. As a leader, you will oversee a team of culinary professionals, providing guidance, training, and support to ensure a cohesive and efficient work environment. Your qualifications should include culinary skills, menu development experience, and a background in fine dining. Your ability to communicate effectively, solve problems efficiently, and exhibit strong leadership qualities will be essential in excelling in this role. While prior experience in Italian cuisine is advantageous, a degree in Culinary Arts or a related field will be beneficial for success in this position.,

As a Sous Chef at Fortune Park Hotels Ltd in New Delhi, you will be responsible for the daily kitchen operations, including food preparation, cooking, and menu planning. Working closely with the culinary team, you will ensure the delivery of high-quality, visually appealing dishes that meet the brand standards and exceed guest expectations. To excel in this role, you should possess culinary skills in food preparation, cooking, and menu planning. A deep understanding of kitchen operations and food safety regulations is essential. Your experience in managing and leading a culinary team will be critical in maintaining the kitchen's efficiency and productivity. Creativity plays a key role in this position as you will be involved in developing new dishes and menu concepts to enhance the dining experience for guests. Effective communication and strong organizational skills are important for seamless coordination within the kitchen team. The ability to thrive under pressure in a fast-paced environment is crucial for success in this role. A certification from a culinary institute or relevant field is preferred, along with prior experience in a similar role in the hospitality industry. If you are passionate about culinary excellence, possess the necessary skills and experience, and thrive in a dynamic kitchen environment, we invite you to join our team as a Sous Chef at Fortune Park Hotels Ltd.,

You will be working as a Cooking Chef at Indoriyan Pizza Castel in Kalol on a full-time on-site basis. Your main responsibilities will include preparing and cooking various types of pizza and menu items with a focus on maintaining high-quality standards. You will be accountable for managing kitchen inventory, ensuring kitchen cleanliness, and adhering to safety and hygiene protocols. It is essential to thrive in a fast-paced setting, supervise and train kitchen staff, and collaborate effectively with other team members to provide customers with an exceptional culinary experience. To excel in this role, you should possess culinary skills and hands-on experience in preparing and cooking pizza and other menu items. Familiarity with kitchen safety and hygiene standards is crucial. Proficiency in inventory management, ordering, and the ability to work efficiently in a fast-paced environment are necessary. Strong leadership skills to manage and train kitchen staff, along with excellent teamwork and communication skills, are essential for success. Previous experience in a similar role would be advantageous, and any culinary education or relevant certification would be a valuable asset.,