109 Executive Chef Jobs - Page 4

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. An Executive Sous Chef will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What ll I be doing As the ecutive Sous Chef, 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. Have an open-minded approach 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 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 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. Attend monthly management meetings, operations meetings and hold daily briefings in the absence of the Executive Chef. Advise new menus and seasonal food concept changes with the help of the Executive Chef. Liaise with the Chefs daily to advice on challenges they face, ensuring 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. 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. Review the rosters prepared by Section Chefs in advance and ensure that they reflect business and high productivity while yielding a high degree of guest satisfaction. 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. Attend communication meetings and ensure that all assigned team members receive this communication. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chefs, meeting regularly to determine menu selections and specials that is both satisfying to guest and profitable to the outlet. 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. 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.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, 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. 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.

AREAS OF RESPONSIBILITY To gather, process, analyse and present releant data on the performance of the food and beerage department with appropriate comments to the management. To take correctie action wheneer necessary and counsel the F & B manager and the executie chef accordingly. To plan the Standards & Specifications for the food and beerage merchandise in consultation with the F & B Manager, Executie Chef, Purchase Manager and the Financial Controller. Also to reiew the standards and specifications at regular interals. To prepare monthly profit and loss statement for each F & B outlet. To initiate and introduce improements in F & B controls; systems and procedures which are found necessary to ensure effectie food and beerage control. To conduct spot checks in the receiing, stores, food production and all F & B serice areas. To periodically reiew receiing procedures and routines. To keep strict control oer liquor; consumption, ordering, spoilage as well as breakage. To reiew with the General Manager the performance of each kitchen and the food and beerage outlets. To adhere to strict grooming and hygiene standards. To co-ordinate with the Food & Beerage Manager to reiew reports on his department and recommend appropriate correctie action. To co-ordinate with the purchase manager for constant post audit of contract prices as per the bidding sheets. To co-ordinate with the chief accountant to reiew the food and beerage stores systems and procedures. To co-ordinate with the executie chef for the periodic F & B inentories. To co-ordinate with the personnel department in matters pertaining to employee discipline, recruitment, selection etc. To maintain liaison with excise for licensing of bars. Creates 100%guest satisfaction by proiding the Yes I Can! experience through performancethat demonstrates the standards of genuine hospitality and exceeding guestexpectations. Proides YesI Can! genuine hospitality and teamwork on an ongoing basis Seeksopportunities to improe the customer experience by seeking customer feedbackand reiewing management reports and deeloping strategies to improedepartment and hotel serices Adheres tohotel policies and procedures: Attends workon time and as scheduled. Follows hotelgrooming, hygiene and dress standards. Minimisesafety hazards by following all safety rules and procedures. Refrain frompersonal conersations with other employees at the main entrance. Keepsimmediate manager promptly and fully informed of all problems or unusualmatters of significance. Performs allduties and responsibilities in a timely and efficient manner in accordance withestablished company policies and procedures to achiee the oerall objectiesof this position. Maintains afaourable working relationship with all other company employees to foster andpromote co-operatie and harmonious working climate. At all timeprojects a faourable image of the Brand to the public.

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, 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. 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.

Do you crae the taste of success Can you handle the heat in the kitchen and keep your team cool at the same time Then why not come and join us at the Radisson Hotel Group to Make Eery Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for deeloping the flaors to cook up a storm and stries to delier a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Executie Chef, you will join a team that is passionate about deliering exceptional serice where we beliee that anything is possible, whilst haing fun in all that we do! Key Responsibilities of the Executie Chef: -Supports 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 -Deliers on plans and objecties where kitchen initiaties & hotel targets are achieed -Manages the kitchen team fostering a culture of growth, deelopment and performance within the department -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 Requirements of the Executie Chef: -Proen experience in kitchen with excellent problem-soling capabilities -Excellent managerial skills with a hands-on approach and lead-by-example work style -Commitment to exceptional guest serice with a passion for the hospitality industry -Ability to find creatie solutions, offering adice and recommendations -Personal integrity, with the ability to work in an enironment that demands excellence, time and energy -Experienced in using IT systems on arious platforms -Strong communication skills Join us in our mission to make eery moment matter for our guests and be part of the most inspired hotel company in the world. At Radisson Hotel Group we beliee that people are our number one asset. As the one of the world s largest hotel companies, we are always looking for great people to join our team. If this sounds like an ambition you share, then start with us.

Education: Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English Experience: 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Knowledge, Skills & Abilities: Experience in high volume operation of at least 500 meals per service. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Responsible producing in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per companys standard recipes. Responsible for the performance, appearance, and dress as well as personal conducts of themselves. Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station. Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way, FIFO. Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day. Public Health: Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station. Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station. Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station. Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times. Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew. Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. To be familiar with and execute the Seabourn HESS-MS appropriate to their position. The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine. The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company s goal. Any decisions made to compromise the product will have a negative impact on the guest s experience. Reporting relationships: The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.

Oversee daily baking operations & Production ( 1 Lac breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp as Head Baker Strong knowledge of baking techniques (specially breads) Excellent leadership & team mgmt Flexibility to work early mornings, weekends & holidays

Oversee daily baking operations & Production ( 20K+ breads/ day) Manage & train chefs to maintain consistency & quality Monitor inventory levels & order supplies Ensure compliance with health & safety regulations Ensure Hygiene is maintained Required Candidate profile 5 days working, rotational OFF Prior exp in breads Strong knowledge of baking techniques ( breads) Excellent leadership & team mgmt Flexibility for work timing If interested call EKTA on 9058489556

10 to 15 years experience in f&B HOSPITALITY INDUSTRY OR CULINARY INDUSTRY LOCAL CANDIDATES WILL BE PREFERRED>

Hospital Chefs are responsible for preparing and serving meals to patients, visitors, and staff in hospitals. They may also be tasked with ensuring that all food meets health and safety standards before it is served and create an excellent guest experience. Key Focus Areas: Planning menus and ordering food supplies based on taste preferences and nutritional needs of patients while also appealing to their taste buds. Preparing and serving meals to patients and staff members, including special diets for patients with specific health conditions. Ensures proper food handling / preparation, presentation, portion control and maintenance of appropriate serving temperatures including storage. Teaching nutrition principles to staff members to promote healthy eating habits. Maintaining the cleanliness of work areas and equipment to prevent cross-contamination of bacteria in food preparation areas in line with guidelines and policy. Training Staff on proper food preparation techniques and kitchen safety regulations. Is responsible for quantity and quality control in food production overall sanitation of assigned areas. Performs pre-service meetings with team and completes production process by updating postproduction numbers in necessary portal. Overseeing cleanliness of the food production areas. Keeps-up with peak production and service hours. In collaboration with team, designs new menu plans for various food service programs and customer populations, specifically focusing on current culinary trends and healthy cooking. Acts as lead person in the production area. Performs all main line food production duties. Performing administrative tasks such as ordering supplies, maintaining inventory records, and developing menus on a daily/weekly basis. Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Obtaining feedback on food and service quality, and handling customer problems and complaints. Reviewing staffing levels to meet service, operational, and financial objectives. Any other portfolio that may be entrusted by the management from time to time. Desired Experience and Qualification: Looking for candidate who takes pride in everyday tasks, is mature, responsible, takes accountability for the task assigned and can function effectively as part of a team as well as being able to work independently. Degree in Culinary / Hotel Management / Food Service Management. 5-10 years of relevant industry experience and preferably in Hospital. Well versed with F&B costing, P&L, MIS, KPI report, AOPs, Wastage control, Inventory monitoring, Budgeting, Revenue management, Recruitment, Training, Menu engineering, SOP preparation. Knowledge of food quality, nutritional value, presentation, and service standards. Team Leadership and managerial skills. Strong interpersonal and communication skills. Planning, organizing and decision-making skills. Proven Culinary experience. Ability to spot and resolve problems efficiently. Mastery in delegating multiple tasks. Up to date with food and beverages trends and best practices. Ability to manage personnel and meet financial targets. Guest-oriented and service-minded. In-depth knowledge of the food industry. Ability to adhere to budgets and meet financial targets. Ability to forecast food and beverage needs. Delegation skills. Conforming to standard business practices when handling day-to-day operational matters. Analyse external factors to adopt effective business strategies. Implementing effective operational policies and procedures. Extensive PC experience with computer applications, i.e., Microsoft Windows, Excel, Access and Word. Ability to establish and maintain effective working relationships with other employees, Community Officials and the General Public. Candidates / Aspirants ready to relocate to Mysore on their own can also apply. Aspirants are requested to E-mail resume in MS word format only along with photograph and with details on current fixed salary + incentives if any and expected salary. Please super scribe as " Application for the post of Sous Chef / Executive Chef at Manipal Hospital - Mysore " in Subject column when writing / sending / forwarding E-mail. Work Location - Mysore - Karnataka - India. Note* You can also text WhatsApp message to 9886300305 if we do not respond to your call or email.

Manages all functions of the Food Production to achieve optimum quality level of food production and sanitation. Cater to International & Domestic Guest. Should have exp of Wedding & Continental food preparation Should coordinate with F&B Manager . Required Candidate profile . Degree/diploma in Hotel Management, Diploma in culinary skills desirable. Must have worked in 5 Star Category hotels. Experience of 10 Years and at least 5 Years of Experience as Executive Chef. .

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 (e.g., 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 (e.g., 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. .

The core responsibilities of the Purchasing Manager are to ensure the smooth and efficient operation of the Purchasing Department and to procure the items required by the Management at a competitive price but without compromising quality. What will I be doing? As the Purchasing Manager, you will be responsible for performing the following tasks to the highest standards: Be familiar with Hilton purchasing policies and procedures. Supervise and co-ordinate the work of the Purchasing team members. Follow up on supplier insurance coverage and compliance with global Hilton policy requirements to ensure insurance exemption is approved by Risk Management. Update the purchase order procedure and brief the team accordingly so that all team members are aware of the limits, approvals and purchase flow. Ensure that proper purchasing procedures are in place, with purchase orders placed only by the Purchasing department after due authorization by the Management. Ensure that competitive quotes are obtained as per policy. Review all purchase requests and purchase orders processed by your subordinates. Conduct market price surveys in coordination with the Cost Controller and Executive Chef on a regular basis. Ensure that price comparisons amongst other hotels is done on a regular basis and all efforts are exhausted in obtaining the best possible quotations. Maintain good relations with all hotel departments and suppliers. Ensure that all unmatched / open Purchase Orders are investigated, proper actions proposed and taken on a regular basis. Have strong knowledge of Microsoft Word, Excel and the hotel inventory / purchasing software. Ensure familiarity with and adhere to all local or global purchasing agreements and that the agreements are in accordance with Hiltons approval authority. Timely review of rolling contracts, noting that changes to the update can be carried out at most three times. Obtain Hilton Sourcing Centre s approval prior to initiating tenders for potential purchase of goods / services in excess of $100,000. Undertake analysis of proposals when required and provide recommendations to the Director of Finance. Ensure that all month end procedures are strictly followed, and deadlines are met. Assist the Executive Chef in ensuring that food cost is kept to a minimum. Maintain an adequate and up to date filing system which include file management, contracts, bidding documents, purchase orders, etc. Liaise with related government departments on Animal & Plants Inspection, Wine & Tobacco License, and the Customs, etc. Prepare a purchase orders outstanding list for month end purposes. Ensure all documentation (purchase orders, invoices, delivery dockets, etc.) is forwarded to Accounts Payable on a timely basis. Conduct regular vendor visitations for high-risk suppliers. Minimize the risk of accidents and workers compensation costs by ensuring that correct work practices are used and that the area is safe from hazards. Handle all requests and enquiries in a timely, efficient and friendly manner. Perform any additional tasks assigned to ensure that the department functions smoothly. Strictly follow the code of conduct. What are we looking for? A Purchasing Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, beh

An Executive Chef manages and leads the culinary operation to ensure it runs smoothly and meets Hilton standards. What will I be doing? As the Executive Chef, you will be responsible for performing the following tasks to the highest standards: Oversee culinary operations in all restaurant s Kitchens, including Pastry, Main Kitchen, Chinese Kitchen, Executive Club Lounge Kitchen as well as stewarding operations. 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. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. 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. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work on new dishes for food tastings and photo taking. Attend service briefings. Communicate effectively with the Service team. Control stations within the kitchen. Effectively respond to every guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. This is by no means an exhaustive list as it is subject to changes according to the nature of the business at hand, the menus content, and any other factors when duties might have to be re-defined according to the business pattern. Review rosters prepared by Section Chefs in advance, ensuring that they fulfil high business productivity and guest satisfaction. 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 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. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Work closely with the Chef and meet regularly to determine menu selections and specials that is both satisfying to guest and profitable to outlet. Review all timesheets to ensure that team members work times and meal breaks are accurate. 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. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. 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. What are we looking for? An Executive Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behavi

One Sprig Hospitality Consultants is looking for Executive Chef to join our dynamic team and embark on a rewarding career journey Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

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.

Experience in South Indian Cuisiine ( Major)- Cloud Kitchen Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

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.

HIRING... Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Location: Greater Noida Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities • Master in Multi-Cuisines Plans menu for School/University Cafeteria and events. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Approves the requisition of products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Periodically visits dining area when it is open to welcome members. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed. Qualifications: • Bachelor's degree from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position. 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training. Experience supervising, and training at least 5 team culinary employees. Experience in high volume operation of at least 100 meals per service. Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. Extensive kitchen machinery and knife safety knowledge. Experience working in all major culinary brigade stations with extensive knowledge in designated station. Working knowledge of computers and the ability to navigate within a variety of software programs. Ability to effectively read, write and speak English. Preferred: Degree from accredited culinary college or university. Comply with company policy regarding waste separation and environmental compliance. Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards. Follows all HACCP procedures set by the company. Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company. Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards. Ensures all food cost targets are achieved for assigned station. Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station. Directs, supervises, assists and trains all team members assigned to the partie. Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie. Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day. Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie. Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie. Check quality and quantity of items ordered and received from stores. Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine. Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules. Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment. Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie. Proper use of equipment and utensils to prevent damage or undue maintenance. Works closely with galley leadership and other department leaders. Perform other job related functions as assigned. Core Capabilities Multi-tasking and all around culinarian and leader. Builds a strong team and fosters collaboration. Able to manage high volume and fine dining teams. Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction. Good communication skills. Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities. Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: Pinnacle Grill Rudi s Sel de Mer Main Galley Lido Market

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.

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Role & responsibilities Culinary Leadership & Innovation Lead kitchen operations across all outlets including restaurant, room service, banquets, and events. Design seasonal, la carte, and retreat-specific menus emphasizing health-conscious, locally sourced, and organic ingredients . Introduce contemporary culinary trends such as farm-to-table, Ayurvedic, vegan, and plant-based menus . Conduct regular tastings and maintain consistency in taste, plating, and portion control . Operational Management Ensure daily kitchen operations are seamless and efficient across all shifts. Enforce strict compliance with HACCP, FSSAI, and hygiene standards . Supervise kitchen inventory, manage procurement, and ensure cost-effective vendor collaboration. Oversee the proper maintenance of kitchen infrastructure and equipment. Team Management & Training Recruit, mentor, and lead a high-performing kitchen brigade . Drive a culture of professionalism, creativity, and continuous learning. Organize training programs on wellness cuisine, culinary skills, safety, and hygiene. Conduct regular staff evaluations and establish career growth plans . Cost Control & Budgeting Develop and manage the kitchens operating budget , including food cost and labor. Minimize wastage through smart inventory and portion control strategies. Collaborate with the F&B Manager to optimize menu pricing and profitability based on sales analytics. Guest Experience & Personalization Engage directly with guests for custom meal plans (vegan, gluten-free, diabetic-friendly, etc.). Gather guest feedback and fine-tune offerings to exceed expectations. Partner with nutritionists and wellness consultants to align menu plans with holistic wellness programs. Events & Retreats Support Plan and execute culinary experiences for wellness retreats, themed dinners, private events, and workshops. Represent Ridhira Retreat in promotional campaigns , food festivals, and chef demos as a culinary ambassador. Preferred candidate profile Diploma/Degree in Culinary Arts or Hotel Management from a recognized institution. 8-12 years of progressive culinary experience , including at least 35 years as Head/Executive Chef in a luxury resort or wellness retreat. Expertise in wellness-focused cuisines : organic, vegan, Ayurvedic, gluten-free, etc. Strong leadership, mentoring, and communication skills. In-depth knowledge of kitchen hygiene standards , inventory systems, and food safety regulations.

A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. What will I be doing? A Chef de Cuisine contributes to menu creation and the managing and training of the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: Contribute to menu creation Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team Ensure consistency in quality of dishes at all times Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources meet business needs through the effective management of working rotas Support brand standards through the training and assessment of your team Manage food cost controls to contribute to Food and Beverage revenue Knowledge of activities in other departments and implications Ensure compliance with food hygiene and Health and Safety standards What are we looking for? A Chef de Cuisine serving Hilton Brand hotels is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the

Participatesin the development and implementation of business strategies for the hotelwhich are aligned with Radisson s overall mission, vision values and strategies Assists the Executive Chef in managing to meet financial and guestsatisfaction goals Ensuresquality and consistency in the preparation and presentation of menu items Conducts food inventory and makes orders to meet demand of restaurantoutlets and banquet departments Participates in food tastings and reviews competition menus to shareinput and suggestions with Executive Chef Maintains menu recipes and instructs kitchen staff on preparation ofmenu items to recipe Maintains product consistency by conducting inspections of seasonings,portion and appearance of food Coordinates service with restaurant and banquet operations Manages thekitchen operation Monitors uniform and professional appearance of Kitchen staff to meetsafety, presentation, and other requirements of each outlet Complete assigned kitchen projects in a timely and professional manner Ensures that proper sanitation practices and documentation are followedto meet or exceed food safety guidelines SupportsFood & Beverage Outlets Works closely with Executive Chef to ensure success banquet and outlets Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Assists inplanning and preparation of banquet and off-site events Attends banquet meetings concerning event menus and food presentation Manages food delivery, kitchen staffing, and preparation setup of foodpreparation stations for off-site catered events Creates 100%guest satisfaction by providing the Yes I Can! experience through performance thatdemonstrates the standards of genuine hospitality and exceeding guestexpectations. Provides employees withthe training and resources they need to maximize employee engagement anddeliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service toemployees Ensures that employees provide Yes I Can! genuine hospitality andteamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seekingcustomer feedback and reviewing management reports and developing strategies toimprove department and hotel services Provides employees with the tools, training and environment they need todeliver Yes I Can! service and teamwork Adheres tohotel policies and procedures Keep Manager promptly and fully informed of all problems or unusualmatters of significance Performs all duties and responsibilities in a timely and efficientmanner in accordance with established company policies and procedures toachieve the overall objectives of this position Maintains a favorable working relationship with all other hotelemployees to foster and promote a co-operative and harmonious workingenvironment At all times projects a favorable image of the Hotel to the public Abide by all Brand rules and regulations Adhere to all Brand policies and procedures Actively support and promote Workplace Health and Safety within the workenvironment Perform any other reasonable duties as directed by your Department Head,the General Manager or his/her designate