374 Food Costing Jobs

The Sous Chef plays a vital role in the Food Production department of a restaurant or hotel. You will be responsible for overseeing the food production process and managing the kitchen staff. Working closely with the Executive Chef, you will ensure that the kitchen runs smoothly and efficiently. Your key responsibilities will include supervising and training kitchen staff, assisting in menu planning and recipe development, and ensuring that all food is prepared to the highest quality standards while adhering to food safety regulations. You will also manage inventory, order supplies, monitor kitchen equipment, and develop relationships with vendors and suppliers. Additionally, you will be involved in planning and executing special events and functions, maintaining a clean and organized kitchen, and staying current with industry trends and cooking techniques. Administrative tasks such as scheduling and budgeting may also be part of your responsibilities. To qualify for this role, a culinary degree or equivalent certification is preferred, along with several years of experience in a commercial kitchen setting. Strong leadership and communication skills are essential, as well as in-depth knowledge of food safety regulations and kitchen sanitation practices. Experience in menu planning, recipe development, and food costing is required, along with excellent organizational and time-management skills. You should be able to work under pressure in a fast-paced environment and have proficiency in computer applications like MS Office and kitchen management software. In summary, as a Sous Chef in the Food Production department, you will be a critical member responsible for managing kitchen staff, ensuring high-quality food production, and collaborating closely with the Executive Chef on menu planning and events. The ideal candidate will possess a strong background in food production, exceptional leadership and communication abilities, and a dedication to food safety and sanitation.,

Able to effectively control the F& B Cost Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency Prepare variance analysis for f &B & communicating with relevant parties Update and maintain receipts into the systems

Hotel Beyzaa is looking for STORE EXECUTIVE / IN-CHARGE to join our dynamic team and embark on a rewarding career journey Overseeing the floor, including supervising staff, managing customer inquiries and complaints, and ensuring that merchandise is displayed properly Monitoring and managing inventory levels, ordering supplies and merchandise as needed, and conducting regular stock checks Developing and implementing marketing strategies to drive sales and increase customer engagement Maintaining store appearance and cleanliness, including conducting regular maintenance and cleaning tasks Hiring, training, and supervising store staff and conducting performance evaluations Strong leadership and supervisory skills Strong analytical and problem-solving skills, with the ability to make data-driven decisions and solve complex problems Excellent communication and interpersonal skills, with the ability to collaborate effectively with colleagues and stakeholders

As a Sous Chef in the Food Production department of a restaurant or hotel, your primary responsibility will be to oversee the food production process and manage the kitchen staff. You will collaborate closely with the Executive Chef to ensure the smooth and efficient operation of the kitchen. Your key responsibilities will include supervising and training kitchen staff, assisting in menu planning and recipe development, and ensuring that all food is prepared to the highest quality standards while adhering to food safety regulations. Additionally, you will manage inventory, coordinate equipment maintenance, cultivate relationships with vendors, and plan special events like banquets and catering services. To excel in this role, you should ideally possess a culinary degree or equivalent certification, along with several years of experience in a commercial kitchen environment. Strong leadership and communication skills are essential, as is a deep understanding of food safety regulations and kitchen sanitation practices. Proficiency in menu planning, recipe development, and food costing, as well as excellent organizational and time-management abilities, will also be crucial. In summary, the Sous Chef plays a pivotal role in the Food Production department, ensuring the efficient management of kitchen operations, maintaining high-quality food production, and collaborating with the Executive Chef on menu planning and event coordination. The ideal candidate will bring a wealth of experience in food production, strong leadership qualities, effective communication skills, and a steadfast commitment to food safety and sanitation standards.,

As the Executive Chef at our hotel, you will be responsible for leading the kitchen operations to create exceptional culinary experiences for our guests. Your role will involve menu planning, food preparation, staff management, kitchen budgeting, hygiene, and quality control to ensure guest satisfaction and maintain our reputation for excellence in dining. You will collaborate with the Food & Beverage team to plan, develop, and innovate food menus based on guest preferences, seasonal availability, and cost control. Supervising all kitchen operations, including food production, presentation, and portion control, will be a key part of your responsibilities. Additionally, you will manage and train kitchen staff to maintain hygiene, safety, and performance standards. Maintaining consistency and high quality in all food served across our restaurants, room service, banquets, and events will be crucial. You will need to control food cost, wastage, inventory, and kitchen budget effectively. Ensuring compliance with food safety regulations, hygiene standards, and cleanliness in kitchen areas is a priority. Collaborating with procurement to source high-quality ingredients within budget and fostering creativity and innovation in menu offerings while accommodating dietary and allergen requirements will be part of your role. Regular briefings, menu tastings, and kitchen inspections will also be conducted by you. Monitoring kitchen equipment maintenance and ensuring timely repairs or replacements are essential. To qualify for this position, you should have a Diploma/Degree in Culinary Arts, Hotel Management, or a related field, along with 4-6 years of culinary experience in fine dining or hotel kitchens. Expertise in various cuisines, strong leadership and team-building skills, knowledge of kitchen operations, food costing, and safety standards are essential. Creativity, attention to detail, effective communication, time management, and problem-solving abilities are required. The ability to work under pressure and a flexible schedule are also necessary. This is a full-time position with food provided as a benefit. Fluency in English is preferred, and the work location is in person. The expected start date for this role is 15/07/2025.,

Role Description This is a full-time on-site role for an F&B Cost Controller located in Hyderabad. Cost control: Ensure that F&B costs are within budget, and monitor non-food purchases Inventory: Conduct inventories at restaurants, and perform perpetual inventory Efficiency: Control F&B outlets for efficiency, wastage, and pilferage Sales analysis: Prepare sales analysis and standard recipe costing Cost reports: Prepare cost reports Resource use: Identify ways to use resources more cost effectively, and educate the team on these methods Incoming goods: Check incoming goods for quantity, price, and processing Variance analysis: Prepare variance analysis for F&B, and communicate with relevant parties System transactions: Check and verify system transactions, such as POS, discounts, staff meals, and pricing Qualifications Cost Control and Menu Costing skills Analytical Skills Finance and Accounting knowledge Experience in the food and beverage industry is a plus Excellent attention to detail and organizational skills Bachelor's degree in Finance, Accounting, or related field

Assisting senior chefs in food preparation and basic cooking tasks, maintaining a clean and organized kitchen, & learning various culinary techniques. Familiarity with basic Indian cooking methods and techniques & maintain inventory and procurement.

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Diploma/ Degree is mandatory

A Cafe Manager is responsible for overseeing the daily operations of a cafe, including managing staff, ordering supplies, and ensuring excellent customer service. They coordinate with vendors, track finances, and maintain cleanliness.

Roles and Responsibilities Manage daily operations of the restaurant, ensuring seamless service delivery to guests. Oversee inventory management, food costing, and stock control to minimize waste and optimize profitability. Develop and implement strategies to improve customer satisfaction, loyalty, and retention through exceptional guest experiences. Collaborate with team members to achieve sales targets, manage labor costs, and maintain high standards of quality control. Ensure compliance with company policies, procedures, and regulatory requirements.

Good at Chinese or Western food, not only Chinese

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

The Indian Hotels Company Limited is looking for Assistant Restaurant Manager to join our dynamic team and embark on a rewarding career journey Assist in managing restaurant operations Ensure high levels of customer service Supervise and train restaurant staff Handle customer inquiries and complaints Monitor inventory and order supplies Implement sales and promotional strategies Ensure compliance with health and safety regulations

Role & responsibilities Able to manage a group of people. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond to mails. Preferred candidate profile Preferred candidate profile QSR Role & responsibilities

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail