187 Culinary Skills Jobs - Page 6

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.,

As a Chef de Partie at Greenr, you will be responsible for overseeing the kitchen, ensuring the preparation and presentation of high-quality dishes. Working closely with the kitchen team, you will maintain the cafe's culinary standards, manage kitchen operations, and contribute to menu development. Your role demands strong culinary skills, leadership abilities, and a passion for sustainable and healthy food. Your responsibilities include overseeing the preparation, cooking, and presentation of dishes within your section. It is crucial to ensure all dishes meet the cafe's quality standards and specifications. You will also play a key role in developing and updating menu items, focusing on sustainable and healthy ingredients. Experimentation with new recipes and cooking techniques is encouraged to enhance the menu offerings. Managing the inventory of your section, coordinating with the head chef and kitchen staff to order supplies, and communicating effectively with the front-of-house team are essential aspects of your role. Additionally, mentoring and training junior chefs and kitchen staff to foster a positive and collaborative work environment is part of your duties. To be successful in this position, you should have proven experience as a Chef de Partie or in a similar culinary role. A culinary degree or relevant certification is preferred. Strong knowledge of cooking techniques, food safety, and kitchen management is required. Excellent organizational and multitasking abilities, the ability to work under pressure and meet tight deadlines, creativity, and a passion for sustainable and healthy cooking are traits that will be valued. Good communication and leadership skills, attention to detail, a commitment to maintaining high standards, and flexibility to work various shifts, including evenings, weekends, and holidays are important for this role. Knowledge of local and seasonal ingredients is a plus. This is a full-time position with benefits including food provided, health insurance, paid sick time, and Provident Fund. The schedule may include day shifts, evening shifts, morning shifts, rotational shifts, and weekend availability. The work location is in person in Mumbai, Maharashtra. A total work experience of 4 years is required for this role.,

As a valuable member of our team, you will play a crucial role in assisting in the preparation and cooking of dishes. This includes closely following recipes and presentation specifications to deliver high-quality meals to our customers. Your dedication to upholding the highest standards of hygiene and safety in the kitchen is essential to ensure a clean and safe working environment. Your responsibilities will involve preparing ingredients for cooking, which includes tasks such as washing, peeling, and chopping. It is important to maintain a clean and organized work environment to support efficient operations. Additionally, you will assist with inventory management and stock rotation to ensure the availability of ingredients for meal preparation. Collaborating closely with senior chefs, you will have the opportunity to learn and develop your culinary skills. Your attention to detail is key in ensuring that all dishes are prepared to the highest standards and that the plating and presentation of meals meet our quality expectations. Monitoring food stock levels and placing orders when necessary are also part of your responsibilities to support the smooth functioning of the kitchen. Your proactive approach and teamwork will contribute to the overall success of our culinary operations.,

We are seeking a dedicated and innovative Chef to join our R&D and Culinary Innovation team, specializing in the creation of confectionery, dessert, and bakery products, particularly those aligned with clean label principles. The ideal candidate will possess a unique blend of culinary expertise and technical knowledge, with a profound understanding of natural ingredients, sensory design, and current food trends. Your primary role will involve spearheading the development of clean label products within the confectionery, dessert, and bakery segments, emphasizing ingredient transparency and minimal processing. You will be tasked with formulating recipes using natural sweeteners, colors, flavors, and functional ingredients that are free from artificial additives, preservatives, or synthetic enhancers. Additionally, you will be responsible for presenting culinary prototypes that resonate with consumer preferences and brand vision. Collaboration with various cross-functional teams such as R&D, Marketing, Regulatory, Supply Chain, and Manufacturing will be essential to drive innovation from concept to commercialization. You will conduct sensory trials, optimize textures, and assess shelf-life iteratively to ensure product excellence. Staying abreast of emerging clean label trends, ingredients, and technologies will be crucial for inspiring future product pipelines. Furthermore, meticulous documentation of recipes, formulation changes, and trial results will be required, along with close coordination with procurement for sourcing unique and compliant clean label ingredients. The ideal candidate will hold a Degree/Diploma in Culinary Arts, Bakery & Confectionery, Hotel Management, or Food Technology, coupled with 3-4 years of hands-on experience in product development within the food manufacturing, patisserie, QSR, or FMCG industry. Proficiency in confectionery techniques, baking fundamentals, and dessert design is essential, along with demonstrated expertise in clean label projects involving natural, non-synthetic ingredients. Understanding ingredient functionality in clean label systems and attention to flavor balance, texture, appearance, and nutritional appeal are key competencies required. Preferred qualifications include exposure to plant-based, gluten-free, low-sugar, or functional nutrition product development, familiarity with regulatory requirements for clean label claims and product labeling, and experience in scaling formulations from kitchen to commercial production scale. Joining our team will offer you the opportunity to be part of a purpose-driven innovation team that is shaping the future of clean, indulgent, and better-for-you products. You will collaborate with a diverse team committed to quality, creativity, and consumer well-being, contributing to market-leading product launches in the health and wellness space.,

The role of Commi at PVR Limited involves full-time on-site responsibilities in Patiala. As a Commi, your main duties will include food preparation and cooking while ensuring the highest levels of hygiene and kitchen communication. Working alongside senior chefs, you will contribute to delivering high-quality meals that meet the company's standards. Strong skills in food preparation and cooking, along with a commitment to hygiene and sanitation practices, are essential for this role. Additionally, effective communication, teamwork, and culinary skills are key requirements. Prior experience in the culinary or hospitality industry would be advantageous, as well as formal culinary training or a related certification. The ability to work efficiently in a fast-paced environment is also crucial for success in this role.,

Manage all kitchen activities, including food preparation, production, presentation, and storage. Ensure efficient and cost-effective operation, focusing on profitability. Maintain high-quality food products, presentation, and plating, serving in a timely manner. Assure adherence to food quality, preparation, recipes, and presentation standards. Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist. Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef. Train and delegate duties to develop and nurture staff. Maintain facilities and equipment in optimal condition, minimizing breakage and losses. Foster positive relationships with clients and partners to promote business interests. Develop and execute growth strategies for financial gain and customer satisfaction. Maintain positive relationships with clients to obtain feedback and encourage continued patronage. Major Areas of Responsibility : Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development Facilities and equipment maintenance Client and partner relationship management Business growth strategies Qualifications and Experience: B.Sc. in Hotel Management 6-8 years of experience as a Jr. Sous Chef / Sous Chef Experience in multi cuisine production and meal preparation Previous restaurant experience Extensive food and beverage knowledge Strong understanding of cooking methods and kitchen equipment Familiarity with MS Office and restaurant software programs Organizational and attention-to-detail skills Ability to work under pressure and solve problems creatively Excellent communication, interpersonal, and customer service skills Teamwork-oriented with strong leadership abilities

You will be joining a 3-star category hotel located in Kodenchery, Kozhikode as a Chef de Partie (CDP). We are currently accepting applications for this position and welcome candidates who are passionate about the culinary arts. If you are interested in this opportunity or require more information, please contact us.,

The job is for a full-time on-site Pastry Chef position located in Walajapet. As a Pastry Chef, your primary responsibility will be to prepare and bake a variety of desserts, pastries, and baked goods. Your daily tasks will involve measuring and combining ingredients, managing oven temperatures, decorating finished products, and ensuring the overall quality of the baked goods. It is essential to maintain a clean and organized kitchen environment, adhere to food safety standards, and work collaboratively with other kitchen staff to develop and enhance recipes. To excel in this role, you should possess skills in Bakery, Baking, and Culinary Arts. Experience in food preparation and cooking is necessary, along with a keen eye for detail and creativity in dessert presentation. The ability to thrive in a fast-paced environment, meet deadlines, and exhibit excellent time management and organizational skills are crucial. Previous experience in a professional kitchen setting would be advantageous, and holding a certification in Culinary Arts or equivalent is preferred.,

As a Pastry Chef at Coffee & Bakery House, you will be responsible for preparing a variety of baked goods including cakes, pastries, cookies, and breads. Your role will involve planning and creating new recipes, ensuring the quality and consistency of bakery products, maintaining kitchen cleanliness and organization, and managing inventory and supplies. This is a full-time on-site position located in Pune. To excel in this role, you should possess Bakery, Baking, and Food Preparation skills along with Cooking and Culinary Skills. Attention to detail, creativity, and the ability to work in a fast-paced environment are essential. Strong time management and organizational abilities are crucial for success in this position. Formal culinary training or relevant certification would be advantageous, and prior experience in a bakery or similar setting is preferred.,

You will be employed as an Assistant Chef on a full-time basis at The Divine Spoon in Coimbatore. Your primary responsibilities will include preparing ingredients, cooking, and plating dishes following the direction of the Head Chef. In addition, you will be expected to maintain kitchen cleanliness, comply with health and safety regulations, and assist with inventory management. Collaborating on menu planning and ensuring the quality control of all kitchen operations will also be part of your role. To excel in this position, you should have knowledge of food preparation, cooking techniques, and culinary skills. An understanding of kitchen health and safety regulations is essential. Strong teamwork, communication, organizational, and time management capabilities are crucial. Experience in inventory management and menu planning would be beneficial. Prior exposure to a professional kitchen environment is preferred, while formal culinary school certification or equivalent training is advantageous.,

As a Head Chef at Caf El Dorado, located in Ghaziabad, you will play a crucial role in overseeing the daily kitchen operations, ensuring the creation and updating of menus, managing kitchen staff, and upholding food quality and safety standards. Your responsibilities will include preparing meals, maintaining inventory, and collaborating with management to plan catering events. Furthermore, as the Head Chef, you will be tasked with training junior chefs and ensuring the cleanliness and efficiency of the kitchen. To excel in this position, you should possess culinary skills encompassing menu creation, food preparation, and cooking techniques. Additionally, you will need strong leadership and management abilities to effectively supervise kitchen staff and operations. A solid understanding of food safety and sanitation standards is essential, along with proficiency in inventory management and cost control. The ability to thrive in a fast-paced environment while maintaining composure under pressure is key. Excellent communication and interpersonal skills are vital for successful collaboration within the team. While a Bachelor's degree in Culinary Arts or a relevant certification is preferred, previous experience as a Head Chef or in a similar role would be advantageous. Join us at Caf El Dorado, where we are committed to providing a unique dining experience that combines exceptional food with a warm and inviting atmosphere.,

The Bay Club, managed by the Oberoi Group, is an exclusive by-invitation-only private members club located in the Maker Maxity, Bandra-Kurla Complex, Mumbai. Designed as a family, sports, recreation, corporate & lifestyle facility, The Bay Club spans over 120,000 sq.ft., featuring a blend of functionality and design. The club offers an array of unique experiences in music, art, photography, literature, theatre, comedy, food & beverage, sports & wellness, business, and fashion. With a dedicated in-house Membership Engagement team, the club ensures a comprehensive experience for its members. This is a full-time on-site role for a Chef located in Thane. As a Chef at The Bay Club, you will be responsible for planning and preparing a variety of dishes, ensuring high standards of cleanliness and hygiene, managing kitchen staff, sourcing ingredients, and maintaining kitchen inventory. Collaborating with the food and beverage team, you will create and update menus to ensure customer satisfaction through the quality and presentation of meals. To excel in this role, you should possess culinary skills in a variety of cuisines and techniques, have experience in kitchen management and staff supervision, demonstrate knowledge of food hygiene and safety standards, and showcase menu planning and inventory management skills. Excellent time management and organizational abilities are essential to thrive in this fast-paced environment. Strong communication and teamwork skills will also be crucial for effective collaboration within the team. A relevant culinary degree or certification would be an added advantage for this position.,

Job Description As a Commi 1st-Curries at GNG Developers, you will play a crucial role in preparing and cooking a variety of curry dishes with precision and finesse. Your responsibilities will include upholding hygiene standards, collaborating with the head chef to streamline kitchen operations, and ensuring the overall cleanliness of the kitchen. Your expertise in food preparation, particularly in curries, will be essential to deliver high-quality dishes consistently. Effective communication within the kitchen team is paramount to maintain a smooth workflow and deliver exceptional culinary experiences. To excel in this role, you must possess strong culinary skills, a passion for food preparation, and a keen eye for detail. Adherence to hygiene standards is non-negotiable, and your ability to work efficiently in a fast-paced environment will be crucial. While previous experience in a similar role is advantageous, your willingness to learn and grow within our dynamic kitchen team is equally important. Join us at GNG Developers as we continue to expand our portfolio of specialty restaurant brands and strive to elevate the dining experience for our customers. Embrace this opportunity to showcase your culinary talents, contribute to our success story, and be a part of our journey towards culinary excellence.,

The Park Hotels, pioneers of luxury boutique hotels for 50 years, are present in India's major cities and tourist destinations. Each hotel offers a distinctive interpretation of contemporary India, providing guests with an experience that is Anything But Ordinary. Situated in prime locations, they boast some of India's most happening nightclubs, bars, and inventive restaurants, along with the rejuvenating Aura Spa. The Park Hotels are committed to innovation, social issues, art, culture, and environmental protection. They are managed by the family-owned Apeejay Surrendra Group, established in 1910, which has diversified activities ranging from steel to hospitality. This is a full-time, on-site role for a Demi Chef De Partie located in Navi Mumbai. As a Demi Chef De Partie, you will assist in preparing and presenting dishes, ensuring high standards of food hygiene and safety are maintained. Your responsibilities will include supporting the Head Chef and Sous Chef in daily operations, managing kitchen inventory, ensuring compliance with health and safety standards, and contributing to menu development and food plating. To excel in this role, you should possess culinary skills in food preparation, presentation, and cooking techniques. Additionally, you should have knowledge of kitchen equipment and food safety standards, along with experience in inventory management and stock control. The ability to work under pressure, multitask effectively, and demonstrate excellent team collaboration and communication skills are essential. A diploma or degree in Culinary Arts or a related field is preferred for this position. Previous experience in a similar role in a luxury hotel or fine dining restaurant would be advantageous. You should be committed to maintaining high standards of food quality and kitchen hygiene to ensure the success of The Park Hotels" culinary offerings.,

As a Catering Operations professional at Banquet18, you will play a crucial role in overseeing food service and catering operations for a variety of events. Your primary responsibilities will include ensuring top-notch customer service, maintaining effective communication with clients and team members, and upholding the high standards of our catering services. This is a full-time on-site position based in Bengaluru. To excel in this role, you should have a solid background in Food Service and Catering, coupled with strong Customer Service and Communication skills. Proficiency in Cooking and culinary skills is essential, along with the ability to manage multiple tasks efficiently and work well under pressure. Your excellent organizational and time-management skills will be key to your success in this position. While prior experience in the hospitality industry is valuable, a Bachelor's degree in Hospitality, Culinary Arts, or a related field would be a definite advantage. If you are passionate about delivering innovative and memorable food & beverage solutions for weddings, corporate events, and social gatherings, we would love to have you join our dynamic team at Banquet18.,

As a Catering Operations professional at Banquet18, you will be an integral part of our young and dynamic team that specializes in providing innovative and experiential food & beverage solutions for weddings, corporate events, and social gatherings. With our consistent rating as the city's #1 caterer in Bengaluru for three consecutive years, we take pride in emphasizing creativity and quality to ensure that every event we cater to is truly memorable. In this full-time on-site role, you will be responsible for overseeing food service and catering operations for a variety of events. Your primary duties will include ensuring top-notch customer service, maintaining effective communication with clients and team members, and upholding the high standards of our catering services. This position is based in Bengaluru, offering you the opportunity to work in a vibrant and bustling environment. The ideal candidate for this role should have prior experience in Food Service and Catering, demonstrating a strong foundation in customer service and communication skills. Proficiency in cooking and culinary skills is essential to excel in this position, along with the ability to manage multiple tasks efficiently and work effectively under pressure. Your excellent organizational and time-management skills will be crucial in ensuring the smooth execution of catering operations for various events. While a Bachelor's degree in Hospitality, Culinary Arts, or a related field is considered a plus, we value practical experience and a passion for the food and beverage industry. If you are a dedicated professional who thrives in a fast-paced environment and is committed to delivering exceptional catering services, we invite you to join our team at Banquet18 and be a part of creating unforgettable culinary experiences for our clients.,

As a Chef de Partie at Greenr, you will be responsible for overseeing the kitchen, ensuring the preparation and presentation of high-quality dishes. You will work closely with the kitchen team to maintain the cafe's culinary standards, manage kitchen operations, and contribute to menu development. Your role requires strong culinary skills, leadership abilities, and a passion for sustainable and healthy food. You will oversee the preparation, cooking, and presentation of dishes in your section while ensuring they meet the cafe's quality standards and specifications. Additionally, you will assist in developing and updating menu items, focusing on sustainable and healthy ingredients. Experimenting with new recipes and cooking techniques to enhance menu offerings will be part of your responsibilities. Managing the inventory of your section, coordinating with the head chef and kitchen staff to order supplies, and communicating effectively with the front-of-house team to meet customer preferences and special requests are also key aspects of your role. Furthermore, mentoring and training junior chefs and kitchen staff to foster a positive and collaborative work environment will be expected. To qualify for this position, you should have proven experience as a Chef de Partie or in a similar culinary role. A culinary degree or relevant certification is preferred. Strong knowledge of cooking techniques, food safety, and kitchen management is essential. Excellent organizational and multitasking abilities, the capacity to work under pressure and meet tight deadlines, creativity, and a passion for sustainable and healthy cooking are also required. Good communication and leadership skills, attention to detail, a commitment to maintaining high standards, and flexibility to work various shifts, including evenings, weekends, and holidays are important for success in this role. Knowledge of local and seasonal ingredients is a plus. This is a full-time position with benefits including provided food, health insurance, paid sick time, and Provident Fund. The schedule includes day shifts, evening shifts, morning shifts, rotational shifts, and weekend availability. The work location is in person, and the ability to commute/relocate to Mumbai, Maharashtra, is required. If you have at least 4 years of total work experience and meet the qualifications outlined above, we encourage you to apply for this exciting opportunity at Greenr.,

As a valuable member of our kitchen team, you will be responsible for assisting in the preparation and cooking of a variety of dishes. You will meticulously follow recipes and presentation specifications to ensure that each dish meets our high standards. It is crucial that you maintain the highest levels of hygiene and safety in the kitchen at all times. Your role will involve preparing ingredients for cooking, which includes tasks such as washing, peeling, and chopping. You will also play a key part in keeping our kitchen clean and organized, creating a conducive work environment for yourself and your colleagues. Additionally, you will assist in inventory management and stock rotation to ensure that we always have the necessary ingredients on hand. Working alongside our senior chefs, you will have the opportunity to learn and develop your culinary skills. Your attention to detail will be essential in ensuring that all dishes are prepared to the highest standards. You will also be involved in the plating and presentation of dishes, contributing to the overall dining experience for our guests. Monitoring food stock levels will be part of your responsibilities, and you will need to place orders as needed to maintain adequate supplies. Your dedication to your work and willingness to collaborate with the team will be key to your success in this role.,