7 Culinary Talents Jobs

As a Management Position at The Westin Pune Koregaon Park, your role involves showcasing your culinary talents by actively engaging in various tasks while also overseeing the staff and managing all food-related functions. Your primary goal will be to enhance guest and employee satisfaction while optimizing financial performance across all areas of responsibility. You will play a crucial role in supervising all kitchen areas to ensure consistent production of high-quality food items. Additionally, you will be responsible for guiding and developing the staff, including direct reports, and ensuring adherence to sanitation and food standards in all food preparation and support areas. To excel in this role, you should possess a high school diploma or GED along with at least 6 years of experience in the culinary, food and beverage, or a related professional field. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major from an accredited university, combined with 4 years of relevant experience, would also be considered. Your core work activities will include providing direction for day-to-day kitchen operations, setting and maintaining culinary goals, ensuring culinary standards are met, delivering exceptional customer service, and managing human resource activities. You will be involved in menu development, monitoring food quality, overseeing food presentation, and maintaining compliance with food handling and sanitation standards. Moreover, you will play a key role in enhancing customer satisfaction, managing day-to-day operations, and conducting training and coaching activities for kitchen associates. In addition to your primary responsibilities, you will also be expected to provide information to executive teams, managers, and supervisors, analyze data to solve problems, and actively contribute to creating an inclusive and welcoming work environment at Marriott International. As part of the Westin team, you will be dedicated to empowering guests to prioritize their well-being and become the best version of themselves. If you are passionate, active, optimistic, and adventurous, you are the ideal candidate to join us at The Westin and contribute to our mission of becoming the leading wellness brand in hospitality. Embrace your well-being practices both at work and in your personal life, and be part of a global team that encourages you to excel and grow professionally and personally.,

You will be exhibiting your culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions at Courtyard Mumbai International Airport. Your main responsibility will be to continually improve guest and employee satisfaction while maximizing financial performance in all areas under your supervision. You will need to supervise all kitchen areas to ensure a consistent, high-quality product is produced and guide and develop staff, including direct reports. It is imperative to ensure that sanitation and food standards are always achieved. Your areas of responsibility will include overseeing all food preparation areas such as banquets, room service, restaurants, bar/lounge, employee cafeteria, and all support areas like the dish room and purchasing, as applicable. As a suitable candidate, you should have a high school diploma or GED with 6 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 related major with 4 years of experience in the culinary, food and beverage, or related professional area will be considered. Your core work activities will include providing direction for all day-to-day kitchen operations, understanding employee positions well enough to perform duties in their absence, setting performance standards, and monitoring performance. You will also be responsible for developing and implementing guidelines and control procedures for purchasing and receiving areas, establishing goals including performance and budget goals, and ensuring that culinary standards and responsibilities are consistently met. Furthermore, you will be expected to provide exceptional customer service by supporting service behaviors that exceed customer satisfaction, managing day-to-day operations to meet customer expectations, and interacting with guests to obtain feedback on product quality and service levels. Human resource activities such as identifying developmental needs of others, administering performance appraisals, and managing employee progressive discipline procedures will also be part of your role. In addition to the above responsibilities, you will be required to provide information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels and analyze information to choose the best solution and solve problems effectively. Marriott International is dedicated to being an equal opportunity employer, valuing and celebrating the unique backgrounds of all associates. As part of the Courtyard team, you will have the opportunity to provide a guest experience that exceeds expectations, be part of an ambitious team, and continuously learn and improve while having fun.,

Exhibiting culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions, you will work towards continually enhancing guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Assisting in supervising all kitchen areas to ensure a consistent, high-quality product is produced, you will be responsible for guiding and developing staff including direct reports, ensuring sanitation and food standards are achieved. Your areas of responsibility will encompass overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. Qualifications for this role include a high school diploma or GED with 6 years of experience in the culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience in the culinary, food and beverage, or related professional area. Your core work activities will include providing direction for all day-to-day kitchen operations, setting and maintaining goals for culinary function and activities, ensuring culinary standards and responsibilities are met, delivering exceptional customer service, and managing and conducting human resource activities. Additionally, you will handle additional responsibilities such as providing information to executive teams, managers, and supervisors, and analyzing information to solve problems effectively. At Marriott International, we are committed to fostering an environment of equal opportunity, where the unique backgrounds of our associates are valued and celebrated. Our culture is built on the rich blend of talent, culture, and experiences of our team members. As part of The Ritz-Carlton, you will be expected to embody the Gold Standards of the brand, delivering exceptional service and creating memorable experiences for our guests. Join our global team and become the best version of yourself as you contribute to our legacy of luxury hospitality.,

You will be showcasing your culinary talents by actively participating in various tasks and providing leadership to the kitchen staff at W Goa, Vagator Beach, Bardez, Goa, India. Your primary objective will be to enhance guest and employee satisfaction while ensuring optimal financial performance across all food-related functions. As a Management position, you will supervise kitchen operations to guarantee a consistent and high-quality food output, along with developing and guiding the kitchen staff, including direct reports. It is essential to maintain sanitation and food standards at all times. Your responsibilities will include overseeing food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing department. To be considered for this role, you should possess a high school diploma or GED and have at least 6 years of experience in the culinary, food and beverage, or related professional field. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major from an accredited university, along with 4 years of relevant experience, will also be considered. Your core work activities will involve leading kitchen operations, setting and achieving culinary goals, ensuring culinary standards are met, providing exceptional customer service, and managing human resource activities. You will be responsible for directing day-to-day operations, setting performance standards, and monitoring staff performance. Additionally, you will oversee menu development, monitor food quality, handle customer feedback, and conduct training and coaching sessions for kitchen associates. As part of the Marriott International family, we encourage diversity and uphold an inclusive, people-centric culture. We are committed to providing equal opportunities, regardless of any protected basis. Join us at W Hotels to ignite curiosity, expand worlds, and experience life with a team that values innovation and a forward-thinking mindset. Be a part of a global brand that reinvents luxury norms and prioritizes personalized guest experiences. Your passion and dedication will help us bring our guests" passions to life through our culture and service philosophy, Whatever/Whenever. Welcome to W Hotels, where you can unleash your creativity, collaborate with a global team, and grow both professionally and personally.,

As the Restaurant Kitchen Manager at our property, you will be responsible for ensuring the quality, consistency, and efficiency of the kitchen operations. Your culinary expertise will be showcased through hands-on tasks, leadership of the kitchen staff, and oversight of all food-related functions. Collaborating with the team, you will enhance guest and employee satisfaction while adhering to the operational budget and upholding sanitation and food standards. You must exhibit your creativity by developing new applications, ideas, and menu items for the restaurant. Supervising kitchen operations during shifts, you will ensure compliance with food and beverage policies, maintain proper food handling and storage practices, and monitor the quality of food products. Additionally, you will communicate production needs, plan menus, and ensure regulatory compliance. Leading the kitchen team will be a key aspect of your role, involving supervision of cooks and workers, training and development of employees, and fostering a positive work environment. By setting and supporting kitchen goals, you will contribute to achieving performance and budget targets while prioritizing daily operations effectively. Your focus on exceptional customer service will involve exceeding customer expectations, resolving issues promptly, and empowering employees to deliver outstanding service. Managing human resource activities such as coaching, training, and conducting performance appraisals will be essential for the development and success of the team. Additional responsibilities include communication with supervisors and team members, problem-solving, attending meetings, and upholding the company's commitment to diversity and equal opportunity employment. At our property, we value and celebrate the unique backgrounds and talents of our associates, fostering an inclusive environment where everyone has access to opportunities for growth and success. We are dedicated to promoting non-discrimination based on any protected characteristic, ensuring a workplace that embraces diversity and values the contributions of all individuals. Join us at Marriott International and be part of a team that thrives on the rich blend of cultures, talents, and experiences brought by our diverse workforce.,

JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees" absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. 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. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. 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. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and 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. 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.,

As the Management at Jim Corbett Marriott Resort & Spa, your primary responsibility is to ensure the quality, consistency, and production of the restaurant kitchen. You will demonstrate your culinary talents by actively performing tasks, leading the staff, and overseeing all food-related functions. Your role involves coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. By working collaboratively with the team, you will strive to enhance guest and employee satisfaction while adhering to the operating budget. It is essential to maintain sanitation and food standards and focus on developing and training the team to drive desirable outcomes. To qualify for this position, you should possess a high school diploma or GED along with four 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 two years of relevant experience, is acceptable. Your core work activities will involve ensuring that culinary standards are met for the restaurant. This includes developing new ideas and applications, supervising kitchen operations, maintaining food preparation standards, managing food quantities, and communicating production needs effectively. You will also lead the kitchen team, coordinate activities, and ensure that employees are adequately trained and cross-trained to support daily operations. Moreover, you will be responsible for establishing and maintaining restaurant kitchen goals, achieving exceptional customer service, and managing human resource activities. This includes identifying developmental needs, training staff, managing employee performance, and handling guest relations effectively. Additionally, you will participate in various meetings, provide necessary information to stakeholders, and analyze results to solve problems efficiently. At Marriott International, we are committed to fostering a diverse and inclusive work environment. As part of our team, you will have the opportunity to contribute to the art of hospitality and deliver exceptional service to guests worldwide. By joining Marriott Hotels or JW Marriott, you will become part of a global brand that prioritizes the well-being and development of its associates. We invite you to explore a rewarding career with us and be a part of an extraordinary team dedicated to creating memorable experiences for our guests.,