374 Food Costing Jobs - Page 12

Roles and Responsibilities Oversee industrial catering services, providing high-quality meals to employees at construction sites or remote locations. Develop effective customer service strategies to enhance client satisfaction and loyalty. Ensure compliance with health, safety, and environmental (HSE) regulations throughout all aspects of catering operations. Manage catering operations, including planning menus, ordering supplies, and ensuring food safety standards.

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 7-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 5-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

Position Sr. Executive (Kitchen Stewarding Supervisor) Experience – Minimum 1 year of supervisory experience in kitchen stewarding in Meat processing / Food Processing Plants/ Large Hotels/ Caterers Or relate Food Industry. Educational Qualification – • 10+2 / Graduate • Ability to read and write English, ability to speak Hindi, Kannada (Preferred) • Knowledge of Excel Duty Hours – Onsite work, 8 AM to 6 PM, 6 days working (Monday through Saturday) Conveyance – own conveyance must Job Description – • Prepare weekly work schedule and duty roasters of stewarding staff • Lead and supervise the kitchen stewarding team in all aspects of the department and ensure set standards are followed which includes assisting production team by disposing stewarding responsibilities in the best manner possible so that expected production efficiency is achieved • Knowledge of cleaning agents and their usage and methods • Knowledge of waste management • Knowledge of Kitchen storage management • Manage inventory and requisition for Kitchen Stewarding department • Maintain all hygiene and sanitation regulations, ensuring that all equipment in the kitchens and dishwashing areas is clean and in good working order, report any deficiencies • Assist with food safety compliance and food production compliance, related to stewarding • Conduct training and retraining as necessary, maintain effective professional relationship with staff Job Responsibility - • Manage stewarding staff. • Prepare cleaning schedules. • Manage inventory of kitchen supplies, kitchenware, and equipment. Monitor cleanliness of kitchen area, equipment, and storage. Ensure compliance as per cleaning schedules are followed and completed as per standards. Ensure water temperature, and chemical levels are appropriate for cleaning and documented Check the proper use of chemicals and washing accessories Administer cleanliness and sanitization of pots, pans, utensils and other kitchen equipment as per standards. Ensure all surfaces like counters, cooking surface, chopping areas and walls in the kitchen are washed and disinfected using appropriate cleaning agents and disinfectants. • Perform walk through inspections of kitchen areas and complete checklists Supervise sanitization and closing of all workstations at the end of the day’s business or shift • Coordinate with maintenance team for preventive maintenance of all kitchen and dish room equipment. • Supervise the disposal of waste and expired items as per waste management policy • Familiarize with company health and safety policies and ensure areas of responsibility is complaint • Manage inventory of cleaning supplies, kitchenware, and equipment Monitor quantity of daily and weekly consumption and stock of supplies in the kitchen check minimum stock level for fuel/gas used in the kitchen Raise requisitions for cleaning supplies, material, and equipment as per organizational standards to ensure round-the-clock availability Maintain records for purchases

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

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.

Maintaining Cost of Goods sold as per the defined budgets. Being present in the customer areas during shift hours to meet the patrons, assist and address their concerns Conducting training's and certifications for all the team Required Candidate profile Ensuring all the inventory processes are followed in managing the consumable and non-consumable items Ensuring delivery of training's as per the plan from all the stakeholders including self. Perks and benefits Best in the Industry

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.

Roles and Responsibilities Assists Head Chef/Sous Chef in managing daily kitchen operations, ensuring high-quality food production and presentation. Oversees bakery, pastry, and confectionery sections to maintain consistency in taste, texture, and appearance. Develops new recipes and menus to stay updated on industry trends and customer preferences. Manages inventory levels of ingredients, supplies, and equipment to minimize waste and optimize costs. Collaborates with other departments (e.g., hotel management) to ensure seamless service delivery. Desired Candidate Profile 10-16 years of experience as a Pastry Sous Chef or similar role in hotels or restaurants. Strong knowledge of baking techniques, including bread making, cake decorating, cookies preparation etc. . Proficiency in patisserie skills such as chocolate work and ice cream creation. Can also connect with me over my mail siddhant.kanojia@sodexo.com

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Job Description: We are seeking a detail-oriented F&B Cost Controller to manage and monitor food and beverage costs, ensuring profitability and efficiency. The ideal candidate will analyze consumption patterns, track inventory, and work closely with purchasing and kitchen teams to optimize cost control measures. Key Responsibilities: Monitor daily F&B costs and prepare variance reports Conduct regular inventory audits and stock reconciliations Analyze wastage, portion control, and recipe costing Collaborate with purchasing for cost-effective procurement Prepare monthly cost control reports and assist in budgeting Requirements: Proven experience in F&B cost control or related role Strong analytical and Excel skills Knowledge of inventory and POS systems Hospitality background preferred

Responsibilities: Gather customer requirements (like number of guests and event dates) Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Determine requirements in ingredients and set portions Schedule staff shifts Train and manage wait staff and kitchen personnel Oversee food prep and customer service Report on expenses Manage stock and place orders as needed Ensure compliance with health and safety regulations Arrange food tastings with potential customers Requirements and skills: Work experience as a Catering Manager, Restaurant Manager or similar role Understanding of food hygiene Hands-on experience with creating menus from scratch Excellent organizational and time-management skills Customer service attitude Ability to remain calm and make quick decisions under stressful circumstances Flexibility to work during weekends and holidays Certification in hospitality or culinary management is a plus.

Were seeking a Sous Chef with expertise in Western & Fusion cuisine and a flair for creative plating. If you are passionate about culinary artistry and innovation, this is your chance to shine! Requirements: 10 years of experience with reputed hotel brands. Mastery in Western & Fusion cuisine with exceptional plating skills. Strong leadership and kitchen management abilities. Apply Now: Send your resume to corplnd@theoceanpearl.in Only shortlisted candidates will be contacted. Salary is not a constraint for the right candidate! Role & responsibilities Preferred candidate profile

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

Key Responsibilities: Oversee and manage the daily operations of all Food & Beverage outlets, including restaurants, bars, room service, and banquets. Ensure exceptional guest service and satisfaction across all F&B areas. Collaborate with the Executive Chef to develop and update menus. Monitor and control F&B costs, inventory, and waste to maximize profitability. Recruit, train, supervise, and evaluate F&B staff performance. Enforce compliance with hygiene, health, and safety regulations. Address guest concerns and resolve complaints in a timely and professional manner. Coordinate with other departments to ensure smooth service during events and peak periods. Prepare and manage F&B budgets, forecasts, and operational reports. Continuously assess and improve service standards and operational efficiency. Preferred candidate profile : Having a sound knowledge and experience in IDS Software

Responsibilities: * Monitor food costs * Ensure Food Quality * Manage inventory levels * Collaborate with kitchen team on menu planning * Prepare monthly reports Annual bonus Provident fund

Responsibilities: Manage kitchen operations & staff Ensure food safety & quality standards met Oversee menu planning, production & costing Collaborate with catering team on events Develop Indian cuisine & curries

Position: Cafe Manager Location: Bangalore Job Description: As a Store Manager at Chai Point, you will be responsible for overseeing all aspects of the daily operations of the Chai based QSR. Your primary objective will be to ensure exceptional customer service, maintain high operational standards, and drive sales growth. You will lead a team of dedicated staff members and create a positive work environment focused on teamwork, efficiency, and excellence. Key Responsibilities: Operational Excellence: Ensure smooth day-to-day operations of the store, including chai preparation, food handling, cleanliness, and maintenance. Implement and enforce company policies and procedures to maintain high standards of quality, service, and safety. Monitor inventory levels, place orders, and manage stock rotation to minimize waste and ensure product availability. Team Leadership and Development: Recruit, train, and motivate a team of baristas and support staff to deliver exceptional customer service and achieve sales targets. Provide ongoing coaching, performance feedback, and development opportunities to enhance team members' skills and foster career growth. Foster a positive and inclusive work culture that values diversity, teamwork, and mutual respect. Customer Satisfaction: Lead by example in providing friendly, efficient, and personalized service to customers, ensuring a memorable chai experience. Proactively address customer inquiries, feedback, and complaints, resolving issues promptly and effectively to maintain customer satisfaction and loyalty. Identify opportunities to enhance the customer experience and implement initiatives to drive customer engagement and retention. Sales and Financial Management: Monitor sales performance, analyze key metrics, and develop strategies to achieve revenue targets and maximize profitability. Control costs, manage expenses, and optimize resource utilization to achieve operational efficiency and financial success. Prepare and analyze financial reports, budgets, and forecasts, identifying areas for improvement and implementing corrective actions as needed. Qualifications: Education: Graduation /Diploma in Hotel management or equivalent course completion Previous experience in a managerial role within the food service industry, preferably in a QSR or caf environment. Strong leadership skills with the ability to inspire, motivate, and develop a diverse team. Excellent communication and interpersonal skills, with a customer-focused mindset. Proven track record of achieving sales targets, driving operational excellence, and managing budgets. Knowledge of food safety and hygiene regulations, with a commitment to maintaining high standards of cleanliness and sanitation. Flexible schedule with the ability to work evenings, weekends, and holidays as needed. Passion for chai and enthusiasm for creating memorable experiences for customers. Benefits: Competitive salary based on experience. Performance-based incentives and bonuses. Health insurance coverage. Opportunities for career advancement and professional development.

Position: Cafe Manager Location: Bangalore Job Description: As a Store Manager at Chai Point, you will be responsible for overseeing all aspects of the daily operations of the Chai based QSR. Your primary objective will be to ensure exceptional customer service, maintain high operational standards, and drive sales growth. You will lead a team of dedicated staff members and create a positive work environment focused on teamwork, efficiency, and excellence. Key Responsibilities: Operational Excellence: Ensure smooth day-to-day operations of the store, including chai preparation, food handling, cleanliness, and maintenance. Implement and enforce company policies and procedures to maintain high standards of quality, service, and safety. Monitor inventory levels, place orders, and manage stock rotation to minimize waste and ensure product availability. Team Leadership and Development: Recruit, train, and motivate a team of baristas and support staff to deliver exceptional customer service and achieve sales targets. Provide ongoing coaching, performance feedback, and development opportunities to enhance team members' skills and foster career growth. Foster a positive and inclusive work culture that values diversity, teamwork, and mutual respect. Customer Satisfaction: Lead by example in providing friendly, efficient, and personalized service to customers, ensuring a memorable chai experience. Proactively address customer inquiries, feedback, and complaints, resolving issues promptly and effectively to maintain customer satisfaction and loyalty. Identify opportunities to enhance the customer experience and implement initiatives to drive customer engagement and retention. Sales and Financial Management: Monitor sales performance, analyze key metrics, and develop strategies to achieve revenue targets and maximize profitability. Control costs, manage expenses, and optimize resource utilization to achieve operational efficiency and financial success. Prepare and analyze financial reports, budgets, and forecasts, identifying areas for improvement and implementing corrective actions as needed. Qualifications: Education: Graduation /Diploma in Hotel management or equivalent course completion Previous experience in a managerial role within the food service industry, preferably in a QSR or caf environment. Strong leadership skills with the ability to inspire, motivate, and develop a diverse team. Excellent communication and interpersonal skills, with a customer-focused mindset. Proven track record of achieving sales targets, driving operational excellence, and managing budgets. Knowledge of food safety and hygiene regulations, with a commitment to maintaining high standards of cleanliness and sanitation. Flexible schedule with the ability to work evenings, weekends, and holidays as needed. Passion for chai and enthusiasm for creating memorable experiences for customers. Benefits: Competitive salary based on experience. Performance-based incentives and bonuses. Health insurance coverage. Opportunities for career advancement and professional development.

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests . Required Candidate profile Bachelor’s degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management. Interested candidate send their resume : 9205600721

Jubilant Foodworks Limited is looking for MIT Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.

Jubilant Foodworks 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.

Jubilant Foodworks Limited is looking for MIT 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.

Jubilant Foodworks Limited is looking for MIT Kitchen Executive to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Maintain detailed logs and records.