149 Executive Chef Jobs

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organized, and safe working environment. Vendor Relations: Establish and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices. Collaboration: Work closely with other departments, such as front-of-house staff and restaurant management, to ensure a seamless dining experience for guests. Innovation: Stay updated on food trends, identify new culinary techniques, and incorporate new ingredients and presentations to keep the menu fresh and exciting. Equipment Management: Ensure the optimal performance and maintenance of kitchen equipment. Essential Skills Culinary Expertise: Strong cooking skills and in-depth knowledge of culinary arts and techniques. Leadership and Management: The ability to lead, motivate, and manage a team effectively. Business Acumen: Skills in budgeting, financial management, and cost control to ensure the profitability of the kitchen. Communication: Excellent communication skills for interacting with staff, management, and vendors. Organizational Skills: Strong organizational and time management skills to oversee various aspects of the kitchen. Analytical Skills: Ability to analyze food costs, inventory, and performance metrics to make informed decisions. Preferred candidate profile Must be an expert and willing to join asap. Contact HR HEAD, Mr. Sresth Gaikwad @9236472875 (Between 11:30 AM - 5:30 PM) Share your resume on Whatsapp on the same number mentioned.

Manage day-to-day operations of the kitchen Ensure high quality and consistency in production & presentation of all menu items as per the standardized recipes of the brand Menu planning, recipe standardization, cost control & wastage reduction

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. 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. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. 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.

URGENT HIRING !!! For more information call or whatsapp+919220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Assist in food preparation, including chopping, slicing, and measuring ingredients Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces Receive and store food deliveries, rotating stock to ensure freshness Collaborate with kitchen staff to coordinate the timely execution of food orders Assist in maintaining kitchen equipment and reporting any issues to the chef Follow proper food safety and hygiene procedures at all times Uphold high standards of cleanliness and order in the kitchen environment

We believe every plate tells a story. So, we re searching for an Executive Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you ll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you ll mostly be: Making every single meal a feast for the eyes and treat for the tastebuds Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people Encouraging and addressing guest feedback Helping our Food and Beverage Director plan events Working closely with the finance team to forecast, plan and budget What We need from you: Degree or certificate in culinary arts 5 years experience as a chef Must speak local language(s) At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience

We believe every plate tells a story. So, we re searching for an Executive Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you ll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you ll mostly be: Making every single meal a feast for the eyes and treat for the tastebuds Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people Encouraging and addressing guest feedback Helping our Food and Beverage Director plan events Working closely with the finance team to forecast, plan and budget What We need from you: Degree or certificate in culinary arts 5 years experience as a chef Must speak local language(s) At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience What you can expect from us: We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well both inside and outside of work and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you ll become part of our ever-growing global family.

Primary Responsibilities Ensure food philosophy is maintained with a standardized product. Maintain cost effectiveness by maintaining profitability in all areas. Constantly evaluate systems to facilitate improvement where possible. Ensure HACCP procedures are followed and clear records are kept at all times. Ensure the highest standard in preparation of food production and delivery. Exceed guest expectations in quality and service of food products. People Management Manage staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of staff to ensure standards are maintained to the highest level. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Operational Management Check all equipment prior to service where applicable. Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are met. Liaise with outlet Managers to facilitate service delivery and ensure standards are maintained. Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes. Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. Oversee all front of house food set ups to ensure they are as per guidelines set by the Executive Chef. Organize rosters for casual, agency and section staff as per guidelines set by the Executive Chef. Promote an environment of team work to facilitate the achievement of department and Novotel Hyderabad Airport objectives. Monitor quantity Novotel Hyderabad Airport and quality of food products for the assigned section to ensure compliance with Hotel standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. Training; coordinates with the training manager, ensure new joinees are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit. Maintains relevant documentation for training needs and completion of sessions. Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management. Motivate and encourage slow learners to enable brisk and efficient delivery of tasks. Conducts individual appraisals, understands need for motivation, growth and retention of team members.

We are seeking a talented and experienced Sous Chef specializing in Western Cuisine to join our culinary team in Chennai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations. Assist the Executive Chef in overseeing daily kitchen operations and menu planning Prepare and cook high-quality Western cuisine dishes, ensuring consistency and adherence to recipes Train, supervise, and mentor kitchen staff to maintain excellent culinary standards Manage inventory, control costs, and minimize waste while maintaining quality Ensure compliance with food safety regulations and maintain a clean, organized kitchen Collaborate with the Executive Chef to develop new menu items and seasonal specials Coordinate with front-of-house staff to ensure smooth service and customer satisfaction Assist in managing relationships with local food suppliers and markets in Chennai Step in for the Executive Chef when necessary, assuming full kitchen leadership

Chef will be responsible for overseeing the entire kitchen and culinary operations, menu planning food quality cost management hygiene standards, and team supervision ideal candidate should bring strong leadership creativity and operational expertise Required Candidate profile 8–10+ years of proven experience as an Executive Chef / Head Chef in reputed restaurants or hotels. Strong expertise in multi-cuisine menu planning and execution. Excellent leadership, organizational Perks and benefits Best In the Industry

We are seeking an experienced and innovative Executive Chef to lead our culinary operations. The ideal candidate will be responsible for overseeing all aspects of the kitchen, ensuring exceptional food quality, cost efficiency, and guest satisfaction. Key Responsibilities: Plan, develop, and execute menus across restaurants, banquets, and in-room dining. Lead, train, and motivate the kitchen brigade to maintain high culinary standards. Control food costs, manage inventory, reduce wastage, and negotiate with vendors. Ensure compliance with FSSAI, HACCP, and hygiene/sanitation standards. Coordinate with F&B service teams to deliver smooth dining experiences. Innovate and introduce seasonal specials, signature dishes, and guest-focused menus. Monitor portion control, consistency, and timely food preparation. Forecast, budget, and align culinary operations with business objectives. Handle guest feedback with professionalism and ensure continuous improvement. Desired Candidate Profile: Degree/Diploma in Hotel Management/Culinary Arts. 10+ years of progressive kitchen experience with at least 3 years in a leadership role. Expertise in multi-cuisine, banquets, and fine dining. Strong leadership, organizational, and communication skills. Passion for culinary innovation with a focus on quality and guest satisfaction

We are currently seeking chefs for various departments such as executive chef, pastry chef, continental chef, Chinese chef, and Mughlai chef at our stand-alone restaurant in West Bengal (Kalyani). The salary for these positions will be determined based on your experience and expertise. If you are interested in joining our team, please feel free to send your CV to powowkalyani@gmail.com or directly message us. Additionally, accommodation will be provided for chefs who join our team. We are looking forward to welcoming passionate and skilled chefs to contribute to our culinary team and help us deliver exceptional dining experiences to our guests.,

We are seeking a talented and innovative Sous Chef specializing in Continental Cuisine to join our culinary team in Visakhapatnam, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and service excellence. Collaborate closely with the Executive Chef to plan and execute menus, ensuring consistency and innovation in our Continental cuisine offerings Oversee daily kitchen operations, including food preparation, cooking, and presentation Manage and mentor kitchen staff, fostering a positive and productive work environment Ensure compliance with food safety regulations and maintain high standards of hygiene in the kitchen Assist in inventory management, cost control, and budget planning Participate in menu development, incorporating seasonal ingredients and culinary trends Quality control of all dishes before they leave the kitchen, ensuring they meet our exacting standards Step in for the Executive Chef when necessary, assuming full responsibility for kitchen operations Work with front-of-house staff to address customer feedback and maintain customer satisfaction Contribute to the overall success of the restaurant by continuously improving processes and maintaining a culture of excellence

Job Title: Executive Chef Company: Unilever Food Solutions Business Function: Customer Development Scope: India Work Location: Mumbai HO About the Brand: Unilever Food Solutions (UFS) is the 2. 5bn+ foodservice division of Unilever. It leads the dynamic Food Service market across its categories and has ambitious growth objectives, marketing a range of professional food and beverage products and services to operators across 22 Multi Country Organizations (MCOs) in 67 countries. We carry a portfolio of local and international brands-- Knorr Professional, Lady s Choice, Hellmann s, and The Vegetarian Butcher. About the Role: Responsible for culinary expertise and creating innovative applications of the Unilever Food Solutions product portfolio to support the business plan. Chef support for developing and executing business plans as part of cross cross-functional team, with the objective of delivering sales targets and profitability management Key Responsibilities: Lead and contribute to the growth of focus channels with culinary know-how and expertise via solution selling. Translate insights into product ideas and applications related to the country project/brief. Assist marketing in developing and evaluating creative concepts and developing applications with quality recipes, according to the project brief. Design the training material and run the training for new product training and application training for the team. Audit and promote culinary technology practice in the product development area. Assist in formulation optimization and fine-tuning for production scale. Test developed products in application according to the project brief. Conduct evaluation sessions on the developed product with a chefs panel/internal customers. Set standard and golden rules for new product development and apply formulation principles to influence quality, cost, and convenience in products. Execute within the relevance of raw material, costs, process, requirement, and shelf life. Support and be a presenter in roadshow/events/activities that require a chef demonstration. Co-ordinate with internal team from CD, CD Ops, R&D, CD Capability, Marketing, and related functions to ensure smooth and efficient operations to support the business growth plan. Implement other activities as directed by the Line Manager. Compliance with Unilever Code of Business Principles and Safety Standard. Job Requirements: Culinary expertise and creativity, Passion for growth Pro-active, Business orientated, Focused, and Problem solver Basic knowledge of R&D, Marketing, and sales preferable Good presentation, planning, and organizing skills Able to work in a multi-cultural environment Academic / Professional qualification Full member of the local Culinary Association Basic skills in computer with office software, especially Excel and recipe net. Good command of spoken and written English 2-3 years of working experience in the kitchen Possess knowledge and experience in the food service industry.

Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. People Management Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times. Financial Management Identify optimal and cost effective use of the resources. Facilitate the stock take and stock rotation for the assigned section. Monitor the operation to ensure that food wastage is minimized and to maintain cost effectiveness and profitability in all areas. Operational Management Adhere to all recipes, methods and instructions from the Executive Chef. Ensure that company and statutory hygiene standards are maintained. Ensure that the preparation and presentation of food complies with the standards. Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times. Ensure to maintain appropriate grooming standards, hygiene and code of conduct. Coordinate operations with Department Coordinators, Supervisors and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to prevent the use of contaminated products in any process of food preparation. To ensure that the assigned Kitchen areas, equipments and utensils are always kept as per the standards. Ensure to adhere hotel policies and procedures at all times. Handle additional responsibilities as and when delegated by the Management. Minimum Primary school education Minimum 1 year of relevant experience in a similar capacity Oral proficiency in English language

Plan, create, and execute innoatie menus for restaurants, banquets, and room serice aligned with brand standards. Ensure consistent high-quality food preparation, taste, and presentation. Stay updated with culinary trends, seasonal ingredients, and luxury dining expectations. Leadership & Team Management Lead, train, and mentor a dierse culinary team, including sous chefs, line cooks, and kitchen staff. Foster a culture of teamwork, discipline, and excellence. Conduct regular briefings, training sessions, and performance ealuations. Operational & Financial Management Deelop and control budgets for food, labor, and equipment. Monitor food costs, portion control, and inentory management to maximize profitability. Collaborate with purchasing to source premium ingredients while maintaining cost efficiency. Quality & Compliance Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.). Ensure compliance with hotel brand guidelines and 5-star serice standards. Conduct regular kitchen audits and inspections. Collaboration & Coordination Work closely with the Food & Beerage Manager and other departments to delier exceptional guest experiences. Support banquet operations for weddings, conferences, and VIP eents. Participate in hotel promotional actiities, menu launches, and media eents.

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. 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. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

OBJECTIVE: Organizes and participates in the daily operations of the restaurant kitchen area. Manages kitchen operations to provide exceptional quality and presentation of outlet menu items, maintains sanitation, staff training, and stations to restaurant standards. Key Responsibilities: The Sous Chef is the next person under the Executive Sous Chef, and is primary in charge of one grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production kitchen, a Night shift operation or a Morning shift operation. The Sous Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved with the daily operations in the Kitchens. The Sous Chef is to also share the vision of the property and would be hired on the basis of being able to contribute to the goals of the production team. A rapport with the Executive Chef and Executive Sous Chef would be essential. Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation. The practical training of all staff under them in the section, including for new menu items. To plan the work schedules, annual leaves and other staff related procedures and recommendation of leaves to Executive Chef. To supervise or depute next in line for the daily receiving of food stuff. Notification to the Executive Chef when supplies are not adequate or are not of the desired quality. To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items. Checking for the correct recipe card usage and format recipe cards. To delegate the daily duties for the sections and to give the daily briefing. To control the costs of the sections, making sure the correct food material are used for the appropriate preparation To check on machine usage, cleanliness, and the safety aspects in the kitchen TO ensure work safety, health safety and food safety procedures are maintained and adhered to. For the direct supervision of the chef de parties and their immediate area. For the personal hygiene and uniform wearing of the staff. To be able to substitute for the Executive Sous chef in his absence. To actively involve himself in guest interaction, suggestion, and interacting and finalization of menus with guest and In General creating a very friendly, but professional working environment. To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time. To ensure timely and quality service of our menu items according to service specifications and guest expectations. To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures. To support and participate in hotel activities, such as environmental committees, cost savings etc. which may serve to better our operations or the efficiency of the company. In addition to the above mentioned responsibilities, any other task assigned by Executive Chef from time to time as per the operational requirements.

ROLES AND RESPONSIBILITES Looking for a passionate Chef who carries an ability of creating a brand for the post of Executive Chef with a calibre of handling all cuisines. Should have minimum 20 years of Experience, out of which Proven work experience as an Executive Chef for minimum 5 years in a multi cuisine format in a reputed Star Hotel. As the head of the department, expect him to set high standards and systems in terms of quality based operations of different cuisines, who can give the best quality of food ensuring FSSAI Standards at all times. Should carry the creativity and the initiative of bringing up his talents in all cuisines. Knowledge on admin on food which includes profit and loss statements, cost control, menu planning, budgeting, inventory control, training and man management skills. Should be Willing to relocate. Job Description : 1. Proven work experience as an Executive Chef. 2. Excellent record of kitchen management. 3. Ability to prepare various cuisines i.e South Indian, North Indian, Tandoor, PAN Asian, Continental. 4. Ability to spot and resolve problems efficiently. 5. Capable of delegating multiple tasks. 6. Evaluate food product to ensure that quality standards are consistently attained. 7. Must have ability to work in any kitchen with high volume production in fine dining restaurants, Quick Service Restaurants. 8. Provide training and professional development opportunities to kitchen staff. 9. Will be responsible for entire kitchen operations, will be heading the kitchen team. 10. Cook and design authentic dishes and expand the menu selections. 11. Develop standard recipes and techniques for Cuisine preparation and presentation. 12. Ensure that food preparation is economical and technically correct and within budgeted costs. 13. Should be a team player. 14. Ensuring promptness, freshness and quality of dishes. 15. Implementing hygiene policies and examining equipment for cleanliness. 16. Designing new recipes, planning menus and selecting plate presentation. 17. Reviewing staffing levels to meet service, operational and financial objectives. 18. Hiring and training kitchen staff, such as cooks, dish washers. 19. Responsible to allocate duties for all kitchen staff. 20. Performing administrative tasks, taking stock of food and equipment supplies, and raising indents. 21. Setting and monitoring performance standards for staff. 22. Obtaining feedback on food and service quality, and handling customer problems and complaints. 23. Plan and direct food preparation and culinary activities. 24. Estimate food requirements and food/labour costs. 25. Supervise kitchen staff activities. 26. Arrange for equipment purchases and repairs. 27. Give prepared plates the final touch. 28. Comply with nutrition and sanitation regulations and safety standards. 29. Maintain a positive and professional approach with co-workers and customers. 30. Responsible for indenting for provisions. 31. Responsible for implementing company discipline and HR policies. 32. Develop and train junior staff to take on more responsibilities in the future, 33. Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures. 34. Ensure that equipment and materials are maintained as per standards. Desired profile of the candidate Should preferably be a Graduate in Food Production/Catering Technology with vast hands-on experience in 5 star hotels. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Desired work experience 20 years and above Compensation Offered Remuneration offered will be at par with the best in the industry. Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000/ 7794999837 Email hr@rainentertainments.com, careers@rainentertainments.com

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. 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 assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor 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 steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

We are looking for an ambitious, passionate and driven Sous Chef. You will lead a team of food specialists and ensure that our food maintains the highest quality. Maintains a clean and safe environment instructing staff in proper food preparation.Hiring for M3M Gurugram Able to handle the outlet of Anardana Gurugram Only Immediate joiners apply

Responsible for the efficiently and profitable functioning of the Kitchen assigned. Ensure that Mercure s standards are applied to the production of food and the cleanliness of the kitchen and equipment. Ensure that the hygiene standards are maintained by the team in accordance with set standards. Support the Executive Chef, Sous Chef & Chef De Partie in all phases of the kitchens operations. Ensure HACCP procedures are followed and clear records are kept at all times. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Plan and coordinate the activities of the team to ensure operative effectiveness. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies. Ensure to contribute to achieve the objectives set within the Culinary department. Manage the team to ensure the proper use of equipment and efficient completion of all tasks. Monitor grooming and personal hygiene of the team to ensure that the standards are maintained. Ensure that the team has been trained for all safety provisions. Analyze food costs and determine most cost-effective recipes while ensuring that standards are maintained. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the assigned function to ensure that the food wastage is minimized. Ensure that all dishes are prepared according to the recipe and to the correct quantity. To ensure that the section is being kept clean and tidy at all times as per the standards. Closely communicate with Assistant Manager - Outlet, on special functions, booking, menu item availability, service problems, guest comments and guest preferences. Ensure to take extra care to prevent the use of contaminated products in any process of food preparation. Monitor the presentation of food to ensure that it complies with company standards and set guidelines. To ensure that Commis chefs receive the appropriate training and optimum guidance. Ensure that all stocks are kept under optimum conditions and any anticipated shortages are communicated promptly to the Sous chef or Executive chef. Attend to day-to-day problems and needs concerning equipment and food supplies. Coordinate operations with Department Associates, Executives and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Ensure to monitor quantity and quality of food products to ensure compliance with the standards. Strictly follow all recipes, methods and instructions from the Executive Chef / Sous Chef. Handle additional responsibilities as and when delegated by the Management.

-Ensures the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are deliered to the highest leel -Works proactiely to improe guest satisfaction and comfort, deliering a positie and timely response to enquiries and problem resolution -Deelops and implements plans where kitchen initiaties & hotel targets are achieed -Leads and manages the kitchen team, fostering a culture of growth, deelopment and performance within the department -Prepares and is responsible for the departmental budget, ensuring that costs and inentory are controlled, that productiity and performance leels are attained -Builds and maintains effectie working relationships with all key stakeholders -Reiews and scrutinizes the performance of the food offering, proiding recommendations that will drie financial performance -Ensures adherence and compliance to all legislation where due diligence requirements and best practice actiities are planned, deliered and documented for internal and external audit, performing follow-up as required

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Provide effective support to the team to enable them to provide a range of effective and efficient services. Ensure to exceed guest expectations in quality and service of the food products. Cooperate with staff in each section as assigned by the Executive Chef to ensure the proper use of equipment and efficient completion of all tasks. Maintain personal grooming and hygiene to ensure standards are maintained. Liaise with the Catering and Stewarding Departments in a professional manner to ensure event objectives are achieved and standards are maintained at all times.

To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Professional Culinary experience over 2 years Experience in a Commis I or Commis II role, preferably within a reputable standalone restaurant Excellent communication skills (verbal and written, fluent English preferred)

Job Overview: The Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong Indian culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences. Key Responsibilities: Assist in Menu Planning: Collaborate with the Head | Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends. Supervise Kitchen Staff: Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks. Ensure Quality Control: Maintain high standards of food quality and presentation, ensuring dishes meet the restaurants specifications and customer expectations. Manage Inventory: Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients. Maintain Kitchen Hygiene: Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards. Assist in Food Preparation: Participate in the preparation and cooking of dishes, ensuring consistency and efficiency. Handle Customer Requests: Address special dietary needs and customer feedback promptly and professionally. Support Financial Management: Help with budgeting and cost control, including minimizing waste. Qualifications: Experience: Minimum 6 years of experience as a Chef de Partie in Indian cuisine or similar role in a high-volume restaurant or hotel kitchen. Education: Culinary degree or equivalent experience preferred. Skills: Strong culinary skills, leadership capabilities, and knowledge of kitchen operations. Certifications: HACCP knowledge. Personal Attributes: Good communication skills, ability to work under pressure, and a collaborative team player. Physical Requirements: Ability to stand for extended periods and lift heavy items as needed. Manual dexterity and good eyesight for precise food preparation and presentation.