187 Culinary Skills Jobs - Page 7

You will be joining Homely Khana, a cloud kitchen located in Bhubaneswar, Odisha, dedicated to providing you with healthy, hygienic, and home-cooked meals delivered right to your doorstep. Our kitchen endeavors to bring the joy and comfort of homemade food to every customer, ensuring that "Homely Khana" becomes synonymous with happiness. As the Head Cook at Homely Khana, you will take on a full-time on-site position in Bhubaneswar. Your primary responsibilities will include overseeing all kitchen operations, designing and preparing daily menus, supervising kitchen staff, maintaining food quality and safety standards, as well as managing inventory and ensuring kitchen cleanliness and hygiene. To excel in this role, you should possess culinary expertise, encompassing menu planning and food preparation skills. A solid understanding of food safety regulations and kitchen hygiene practices is essential. Additionally, you must demonstrate strong leadership abilities and proficiency in team management. The capacity to thrive in a dynamic, fast-paced kitchen environment is crucial. Excellent communication and interpersonal skills are highly valued, along with any prior experience in a similar position. Possessing a professional culinary certification or degree would be advantageous. Join us at Homely Khana and be a part of our mission to deliver delicious, home-style meals with love and care to our valued customers.,

The Head Chef role is a full-time on-site position based in New Delhi, where you will oversee the kitchen staff and manage all aspects of food planning, preparation, and presentation in the restaurant. Your responsibilities will include ensuring food quality, hygiene, and health and safety standards are consistently met. You will be tasked with designing menus, sourcing ingredients, managing stock and food wastage, and supervising kitchen operations to ensure smooth functioning. To excel in this role, you must possess mastery in a range of cooking techniques, be familiar with different cuisines, and have expertise in food presentation. You should have strong leadership skills to lead, train, and mentor kitchen staff in a high-pressure environment while fostering a positive work culture. Your problem-solving skills will be crucial as you will be required to think on your feet, identify issues, and resolve them in real-time. Attention to detail is key in this role to maintain the highest standards of presentation and quality. Expertise in health and safety standards is essential to ensure the kitchen maintains hygiene, food safety, and health standards. Excellent communication skills are also necessary to effectively interact with team members, restaurant management, and customers. Ideally, you will have previous experience as a Head Chef in a high-volume restaurant and hold a degree or diploma in culinary arts. Your experience and qualifications will play a significant role in your success in this position.,

As an Assistant Pastry Chef at Zinque Boutique Patisserie, located in Santacruz West & Lower Parel West, Mumbai, you will play a crucial role in the production of a variety of delectable pastries, cakes, and other treats. This full-time on-site position requires you to work closely with the Head Pastry Chef to ensure the daily preparation, decoration, and quality assurance of all baked goods. Your responsibilities will also include accepting online orders and maintaining the high standards of quality and safety. To excel in this role, you must possess strong bakery, baking, and culinary skills, along with a keen attention to detail and a genuine passion for pastry and baked goods. The ability to accurately follow recipes and measurement instructions is essential, as is a background in food preparation and cooking. Effective communication and teamwork skills are key, given the collaborative nature of the role. Ideal candidates will have prior experience working in a professional kitchen or pastry shop, as well as a certificate or diploma in baking or pastry arts. At Zinque Boutique Patisserie, we value a willingness to learn and a proactive attitude towards skill development. If you reside in Mumbai and meet these qualifications, we invite you to apply for this exciting opportunity to be part of our dedicated team.,

Company Description Headquartered in Mumbai, The Leela is owned by a Brookfield Asset Management-sponsored private real estate fund and operates twelve award-winning properties across Indias major cities and leisure destinations, including Jaipur. The Leela Palaces, Hotels and Resorts is known for embodying true Indian luxury, offering exceptional services, celebratory rituals, and immersive experiences that reflect the countrys vibrant culture and craftsmanship. Voted the Worlds Best Hotel Brand by Travel + Leisure USA, The Leela aims to be the largest luxury hospitality brand from India. Role Description This is a full-time on-site role for a Director of Food And Beverage at The Leela Palaces, Hotels and Resorts in Jaipur. The role involves overseeing day-to-day operations of food and beverage services, ensuring high levels of customer satisfaction, managing culinary skills, food service, and budgeting. Qualifications Customer Satisfaction skills Culinary Skills and Food Service expertise Food & Beverage management experience Budgeting knowledge Excellent leadership and team management skills Strong communication and interpersonal abilities Experience in luxury hospitality industry Degree in Hotel Management or related field,

As the Garde Manger, you will be in charge of preparing and presenting cold dishes such as salads, appetizers, pates, terrines, and charcuterie plates. Your role will require meticulous attention to detail, creativity in plating, and upholding high standards of food safety and cleanliness. The ideal candidate for this position should have a deep passion for culinary arts, excellent organizational skills, and the ability to thrive in a fast-paced environment. Your responsibilities will include preparing and assembling cold dishes according to established recipes and standards, creating visually appealing presentations, innovating new recipes, and staying updated on culinary trends. You will also be responsible for managing ingredient freshness and quality, maintaining proper inventory levels, and ensuring a clean and organized workstation while following health and safety regulations. Collaboration with other kitchen staff is essential to ensure efficient meal preparation and service, as well as adherence to food safety guidelines and sanitation standards. You will work closely with the Executive Chef and Sous Chef, assist in training junior kitchen staff, and participate in menu planning and development. Interacting with customers to discuss menu items and handling feedback professionally will also be part of your role. To qualify for this position, you should have a degree or diploma in Culinary Arts or equivalent experience, along with a minimum of 2-3 years of experience in a professional kitchen focusing on cold food preparation. Strong culinary skills, excellent knife skills, creativity in plating, organizational abilities, and good communication skills are essential for success in this role. This is a full-time position with a day shift schedule, and the work location is in person. If you are passionate about cold food preparation, have a keen eye for detail, and enjoy working in a collaborative kitchen environment, we encourage you to apply for this exciting opportunity.,

Job Description: As a Restaurant Chef at Coffee Culture in Surat, your primary responsibility will be to oversee daily food preparation, ensure adherence to hygiene standards, and cook a diverse range of dishes to deliver exceptional dining experiences to our customers. You will play a crucial role in maintaining the high-quality standards that Coffee Culture is known for, catering to a wide range of clientele that includes youths, families, and children. Your culinary expertise will be put to the test as you create mouth-watering burgers, fresh dough pizzas, and an array of beverages ranging from cappuccinos to smoothies. To excel in this role, you must possess strong food preparation and cooking skills, coupled with a deep understanding of hygiene standards in food handling. Your culinary skills, complemented by prior experience in food service, will be instrumental in meeting the demands of our fast-paced environment. Attention to detail, excellent organizational abilities, and relevant culinary qualifications or certifications are key attributes that we are looking for in our ideal candidate. Join our dynamic team at Coffee Culture and be a part of an establishment that prides itself on offering a welcoming environment and a diverse menu to its valued customers.,

The Head Chef position at THE FOOD LOUNGE in Vijayawada is a full-time on-site role where you will oversee kitchen operations, create menus, manage food preparation, and ensure quality control. Your responsibilities will include leading a team of kitchen staff, maintaining inventory, and adhering to food safety standards. To excel in this role, you should possess culinary skills, expertise in menu planning and food preparation, team leadership and management abilities, knowledge of food safety standards and regulations, creativity, attention to detail, excellent communication and interpersonal skills, and the ability to work in a fast-paced environment. Previous experience as a Head Chef or Sous Chef, as well as a culinary degree or relevant certification, will be advantageous. If you are a passionate and skilled culinary professional looking to showcase your talent and lead a dynamic team in a bustling kitchen environment, this role could be the perfect opportunity for you.,

As a Continental Chef (Commi 1) with 4 to 6 years of experience, your role will be based in Gurgaon, India. You will be an integral part of our culinary team, showcasing your passion for cooking and in-depth knowledge of continental cuisine. Your creativity and precision in crafting a variety of dishes will be essential in delivering high-quality meals to our customers while upholding the utmost standards of food safety and hygiene. Your responsibilities will include preparing and cooking a diverse range of continental dishes with consistent quality and presentation. You will oversee the cleanliness and organization of the kitchen, as well as provide supervision and training to kitchen staff. Monitoring inventory levels, managing kitchen supplies, and ensuring adherence to food safety protocols are crucial aspects of your role. To excel in this position, you should possess a strong understanding of continental cuisine and cooking methods, along with exceptional culinary and organizational abilities. Your capacity to work efficiently under pressure and lead a team effectively will be instrumental in maintaining our kitchen's operational excellence. This is a full-time job with a day shift schedule, requiring a minimum educational qualification of Higher Secondary (12th Pass) and at least 1 year of experience as a Chef. Your physical presence at the work location in Gurgaon is mandatory for this role. If you meet these qualifications and are eager to contribute your culinary expertise to our team, we encourage you to apply by contacting 7303099642.,

Role & responsibilities Take charge of a designated section in the bakery (e.g., breads, viennoiserie, cakes, or pastries). Prepare and bake products to the highest standards, following recipes and guidelines. Ensure daily mise en place and timely production for service and retail. Maintain hygiene and food safety standards in compliance with regulations. Monitor stock levels and assist in inventory and ordering when needed. Collaborate with the pastry team on new products and seasonal items. Ensure consistency in taste, quality, and presentation. Operate and maintain bakery equipment safely and correctly. Preferred candidate profile Diploma or certification in Baking & Pastry or Culinary Arts preferred Minimum 5 years of experience in a professional bakery or pastry kitchen Sound knowledge of baking techniques, fermentation, proofing, and oven management. Strong organizational skills and attention to detail. Ability to work efficiently in a fast-paced environment. Willingness to work early shifts, weekends, and holidays as required

We are a Bangalore startup, looking for a serious candidate for our office canteen cooking requirement. Someone who can cook for 2-3 people, lunch, snacks & dinner as per our food menu. Someone who knows how to make esp. North Indian pure veg food & can speak english or hindi will be preferred. Knowing basic computers is a plus as we are also planning for a cloud kitchen. If you have a passion for cooking & if you can learn new recipes, you can apply. Eligibility Criteria: Age: 18-35 years Freshers can apply Qualification: 10th/12th Pass/ Any Graduate/ Diploma Must be Good in English or Hindi Communications Good Knowledge of Cooking, esp. North Indian pure veg Food Items Basic Computer, MS Word, Excel Knowledge is a plus Bold, Open-minded, Extrovert, A Pleasant Personality Ready to Travel inside/outside city as per company business trips Key Roles & Responsibilities: Managing the Kitchen and preparing food as office food menu Prepare high-quality North Indian-style meals for 2-3 office staffs Excellent speed, coordination, and hygiene discipline Maintain the kitchen work area and utensils nicely Serve the food to office staff as per food timetable Managing basic phone calls & computer food order (if required) Clears table throughout dining experience using proper methods Organizing food for staff at corporate events at different cities if required Salary & Benefits: Salary Rs. 10,000-25,000 per month (depends on interview/ experiences) + Travel Allowance (for office up & down) + Food Allowance (during office hours) + Accomodation (in some special cases) Work Location & Working Hours: Office Location: New Airport Rd, Kothanur, Bengaluru-77 Working hours: 8AM-8PM (3 hrs lunch break) Selection Process: CV Screening/ Tele-Interview Personal Interview (Online)/(Walk In at Bangalore Office) Contact HR, Factor Street (Physics Factor) Apply or, Whatsapp your details to 6361109416

Key Responsibilities Cook and serve dishes strictly following satvika vegetarian prasadam recipes , portioning meals appropriately. Prepare ingredients: wash, peel, chop vegetables; measure, mix dals, rice, and grains. Operate and maintain kitchen equipment: stove, utensils, pots, pans, etc. Keep the kitchen clean and hygienicsanitize surfaces, wash dishes, sweep, and mop daily. Maintain inventory: monitor supplies (rice, lentils, spices, oils), prepare purchase requisitions. Follow food safety and sanitation norms (handwashing, temperature control, safe storage). Qualifications & Skills Experience with vegetarian or Indian cooking —especially simple temple-style dishes. Ability to follow standardized recipes and maintain consistency. Basic understanding of food hygiene and safety . Good physical stamina , and ability to stand and lift moderate weights. A respectful, humble attitude aligned with devotional environment. Team-player mindset and willingness to adapt shifts (including early mornings, weekends, or festival periods).

Prepare and cook a wide variety of Continental dishes including pastas, grills, sauces, roasts, and cold starters Assist in mise en place and food preparation tasks under the supervision of the Chef de Partie Maintain a clean and organized workstation in line with health and safety regulations Follow recipes, portion control standards, and plating specifications accurately Monitor stock levels and report shortages to the senior kitchen team Ensure that food is prepared and served promptly and efficiently Maintain consistency and presentation quality of all menu items Collaborate with team members to ensure smooth kitchen operations during peak hours Comply with all kitchen hygiene and food safety standards (HACCP) Take responsibility for assigned sections and assist in training junior staff if required

Role & responsibilities We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Maintain all HACCP aspects within the hotel operation Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing Work on new dishes for food tastings and photo taking. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Preferred candidate profile We are seeking a dynamic, creative, and experienced Executive Chef who brings both culinary excellence and strong leadership to our kitchen operations. The ideal candidate will be passionate about food, quality, and innovation, and capable of managing a high-performing team in a fast-paced hospitality environment.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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

Prepare and cook Asian & Continental dishes, manage stocks and marinades, support menu planning, train juniors, monitor food safety, control waste, assist in cost analysis, and ensure hygiene compliance with senior chefs and the culinary designer. Required Candidate profile Diploma/degree in culinary arts with 5+ years of experience. Be comfortable with frequent travel.Strong leadership, communication, and admin skills. Must manage food & wage costs

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's 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

Key Responsibilities Prepare and present a wide range of dishes, including Continental, Chinese, and Indian cuisine. Ensure consistent food quality, hygiene, and plating aesthetics. Customize dishes based on guest preferences and dietary requirements. Manage kitchen inventory and coordinate timely procurement of ingredients. Lead and train kitchen staff to ensure efficient day-to-day operations. Assist in menu planning and provide catering support for resident events or special occasions.

As a Chef de Partie - Indian (Banquet Experience) , you'll be a vital leader within our culinary team, specializing in authentic Indian cuisine with a proven ability to excel in banquet settings. You will oversee a section of the kitchen, ensuring the preparation of high-quality, delicious dishes that consistently meet our standards for taste, presentation, and safety, especially for large-scale events. Your expertise will be crucial in delivering memorable dining experiences for all our guests. Key Responsibilities: Culinary Excellence & Production: Prepare and cook authentic Indian food items according to established recipes, quality standards, presentation guidelines, and food preparation checklists. Specialize in large-volume production and diverse Indian culinary techniques required for banquet and event catering. Handle special meal requests and substitute items as needed, adapting to dietary requirements. Regulate temperatures of cooking equipment (ovens, broilers, grills, roasters) to ensure precise cooking for various Indian dishes. Manage food thawing processes from freezer to refrigerator efficiently. Ensure proper portioning, artistic arrangement, and garnishing of all dishes, paying close attention to banquet presentation. Prepare cold food items, including salads and raitas, to high standards. Kitchen Management & Communication: Maintain accurate food logs and continuously monitor the quality and quantity of prepared food. Communicate proactively about assistance needed during busy periods, especially during banquet service peaks. Inform the Chef about excess food items for potential use in daily specials, optimizing resource utilization. Keep Food & Beverage service staff informed about menu specials and any out-of-stock menu items, particularly for banquet menus. Team Leadership & Mentorship: Serve as a role model and assist management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching fellow culinary employees. Develop and maintain positive working relationships with team members, supporting common goals, and listening/responding appropriately to their concerns. Safety, Compliance & Professionalism: Strictly follow all company, safety, and security policies and procedures; immediately report maintenance needs, accidents, injuries, and unsafe work conditions to management. Complete all required safety training and certifications. Ensure your uniform and personal appearance are consistently clean and professional. Maintain confidentiality of proprietary information and protect company assets. Ensure adherence to all culinary quality expectations and standards. General Duties & Physical Demands: Anticipate and address guest service needs indirectly through culinary contributions. Communicate clearly and professionally with colleagues. Ability to stand, sit, or walk for extended periods. Capable of reaching overhead and below the knees, including bending, twisting, pulling, and stooping. Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience , with significant experience in Indian cuisine and a proven track record in banquet operations . Supervisory Experience: No supervisory experience required. License or Certification: None required. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Experience: 6 to 7 Years of relevant industry experience. Skills: Kitchen Management/Cooking Department: Krishnamrita. Eligibility: Any relevant Experience Requirement : 01 Responsibilities: Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary

Responsibilities: * Prepare authentic South Indian dishes using culinary skills. * Develop recipes and menus with commis support. * Manage food production process from start to finish.