235 Executive Chef Jobs - Page 10

New Hotel in Kota is looking for: 1. General Manager 2. Restaurant Manager 3. Front Office Manager 4. Housekeeping Manager 5. Executive Chef 6. Head Chef 7. F&B Manager Location: Kota Interested Candidates WhatsApp Resume on or Contact On: 8233417000

Experience: 1315 Years Education: Graduation (Degree Certificate mandatory) Joining: Immediate joiners preferred Job Summary: Responsible for assisting in daily kitchen operations, supervising staff, maintaining quality standards, and ensuring food safety compliance. Will support the Executive Chef in delivering exceptional dining experiences. Key Responsibilities: Plan and execute menus ensuring consistency and quality. Supervise kitchen staff during service. Oversee food preparation, cooking, and presentation. Manage inventory and assist in ordering supplies. Ensure hygiene and safety compliance. Train and mentor staff. Control food costs and minimize waste. Act as Executive Chef in their ...

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 ...

Make each meal a feast for the eyes and treat for the taste buds. With your own signature flare, you ll turn our high standards into memorable meals for every guest Own your kitchen keep on top of supplies and equipment, and minimise waste Tell your supervisor /Executive Chef about any unsafe equipment, low supplies or safety incidents Help create a safe space by following our safety procedures and wearing necessary protective equipment Be cleaner than clean meet or exceed local cleanliness and hygiene laws Help with washing up and other kitchen duties when needed Give guests a better experience by helping with any queries or advice Wear your uniform with pride Take on other ad-hoc duties wh...

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 oper...

Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work Ensure personal cleanliness and proper deportment of all team members Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage Discuss with the Executive Chef and recommends menu price adjustments Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated produc...

Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work. Ensure personal cleanliness and proper deportment of all team members. Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage. Discuss with the Executive Chef and recommends menu price adjustments. Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out. Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner. Prevent the use of contaminated p...

Key Responsibilities: 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. Facilita...

Who You Are Youre a driven, experienced chef with the ability to balance creativity and operations. Youre excited about building and mentoring a team, not just cooking great food. Youve worked in high-volume kitchens and know how to maintain quality at scale. You have a sharp palate, strong systems thinking, and are ready to grow with a brand thatconstantly evolving. Your Team Youll lead and manage the kitchen teams at Veronica and the Central Kitchen , ensuring seamless execution, consistency, and efficiency across both spaces. From mentoring young cooks to collaborating with R&D, youll help build a strong, skilled, and enthusiastic kitchen culture. Your Responsibilities Lead Two Kitchens: ...

\ AREAS OFRESPONSIBILITY Organizes and maintains work areas, cooler andpantry storage for restaurant Familiarwith and enforces food safety and health guidelines Proidesinput for creation of restaurant and bar menus Completesdaily food production sheets and other reports Checks allstations to ensure proper setup, cleaning, stocked to forecasted business, andtake down before, during, and after each shift Assists inquarterly inentories and ensures inentory is used first in, first out toaoid spoilage Inspectsingredients upon deliery and before use to ensure quality Organizesfrequent cleaning and sanitation of work areas, cooler, and pantry storage Clean andsanitize kitchen equipment, report malf...