374 Food Costing Jobs - Page 14

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's 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 a 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 India standards and within budget in accordance with company policy Key Responsibilities - Prepare, cook and produce food to the company's 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 a 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 the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future E nsure proper cleanliness of the kitchen equipment and the kitchen area;Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from 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 Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 7 -8 years of experience in hands on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen Experience in menu planning and production Experience in or exposure to bulk cooking

Preferred candidate profile 1+ yrs of Experience Male/Female BHM, IHM, DHM/Degree Perks and benefits 1 to 3.5 LPA CTC (15 to 30 K Take home) Contact: send cv shwetha@ontimeglobal.in 9036023362(Whats app)

Preferred candidate profile 1+ yrs of Experience Male/Female BHM, IHM, DHM/Degree Perks and benefits 1 to 3.5 LPA CTC (15 to 30 K Take home) Contact: send cv shwetha@ontimeglobal.in 9036023362(Whats app)

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Education- IHM Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Role & responsibilities : Functional:- Elevates coffee culture by educating customers; selling coffee and coffee grinding and brewing equipment; preparing and serving a quality coffee beverage, introducing seasonal beverages along with food offerings. Welcome customers by assessing their coffee interests and needs. Invite customers for tastings of manual brew & for sampling of food Prepare beverages & food by adhering to the defined recipes Helps in generating revenue through driving suggestive selling based on customers preferences. Maintains stock on merch rack, FDU & other display units through timely replenishment. Follow SOPs while handling equipment; adheres to PM schedule & call for timely repairs Behavioral:- Maintains secured, safe, clean and healthy workplace by following SOP Takes feedback from the customers about product & place; responds appropriately & if required than convey it to SM Takes ownership of self-development & learning, shares skill & knowledge with fellow TM Preferred candidate profile :- Graduate Good English communication & profeciency in Tamil language Minimum experience as a shift manager Mandatory experience in QSR/ Food industry Preferred coffee industry experience Perks and benefits :- Incentives Provident Fund Insurance Holiday Wages Meal Benefit Leaves & Benefits Higher Education Support

Role & responsibilities Responsible for producing and presenting food items to meet customer and client expectations standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time Operational ownership of all the QMHSE and H&FS processes Timely communication of all possible on site hazards to the concerned department Preferred candidate profile Food Operation Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Manage the menu recipes rotation for breakfast, lunch, snacks, dinner. Initiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value-added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest

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

Assistant Restaurant Manager in the QSR (Quick Service Restaurant) industry is responsible for supporting the Restaurant Manager in all aspects of daily operations, ensuring efficient service, customer satisfaction, and adherence to company standards . They oversee staff, manage inventory, handle customer issues, and maintain the restaurant's operational standards. Key Responsibilities: Staff Management: Supervise and train staff, including servers, cooks, and other front-of-house and back-of-house employees. Customer Service: Ensure a positive dining experience by greeting guests, handling complaints, and addressing customer needs. Operational Efficiency: Oversee restaurant opening and closing procedures, ensure cleanliness, and maintain proper equipment and supplies. Inventory Control: Monitor inventory levels, order supplies, and manage stock to minimize waste and ensure timely availability. Financial Management: Assist in managing budgets, tracking expenses, and ensuring accurate cash handling. Quality Assurance: Maintain food quality standards, ensure adherence to food safety regulations, and address any issues related to food or beverage quality. Compliance: Adhere to all company policies and procedures, as well as local health and safety regulations. Performance Evaluation: Provide performance feedback to staff and assist in the development of team members. Role & responsibilities Preferred candidate profile

This job is responsible for a effective control over food and beverage inventory, cost management, wastages and pilferage at restaurant level. He/she works towards achieving targeted cost of food and beverage without compromising quality or quantity.

Type : Full-time / Part Time Experience : 10+ years Job Summary : We are seeking an experienced and innovative Corporate Chef to lead and oversee all culinary operations of our hotel (Hotel Myriad & Hotel Tekarees ). The Corporate Chef will be responsible for setting culinary standards, designing menus, maintaining consistency and quality across multiple outlets, managing food costs, and training kitchen staff. This role requires strategic thinking, strong leadership, and a passion for excellence in food service. Key Responsibilities: Develop, implement, and standardize menus across all locations in line with brand identity and customer expectations. Oversee food production, presentation, and service to ensure high quality and consistency. Lead the culinary team, providing training, mentoring, and performance evaluations to chefs and kitchen staff. Collaborate with procurement to source quality ingredients and manage vendor relationships. Monitor and manage food costs, waste, and inventory to achieve budgetary goals. Ensure compliance with food safety and sanitation standards in all kitchens. Innovate and introduce new culinary trends, seasonal offerings, and promotional menus. Support new restaurant openings and expansions with kitchen layout planning, hiring, and staff training. Conduct regular site visits to audit culinary operations and provide hands-on support. Work closely with marketing, operations, and senior management to align culinary strategies with business goals. Qualifications : Proven experience as an Executive Chef, Head Chef, or Corporate Chef in a multi-unit restaurant or hospitality group. Degree or diploma in Culinary Arts, Hotel Management, or related field preferred. Strong knowledge of diverse cuisines and cooking techniques. Exceptional leadership, communication, and organizational skills. Proficiency in budgeting, menu engineering, and kitchen operations. Ability to travel as required across locations. Preferred Skills: Experience with food costing software and inventory systems. Familiarity with sustainability and nutrition trends. Ability to manage in a high-growth or franchised environment.

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations following standard recipes. Working closely with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Strong communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Responsibilities: * Manage restaurant operations from opening to closing. * Ensure food quality & safety standards. * Oversee staff scheduling & training. * Monitor budgets & profitability.

Way of Working- Office/Field – Employees will work fulltime from their base location About the team: Swiggy Dineout is building India’s largest dining out platform that processes more than 100M diners for its partner restaurants across its network for 21000 restaurants in 34 cities and growing. We are striving to augment our consumer promise of enabling unparalleled convenience by helping diners explore restaurants across all categories - from QSRs, cafes, casual dining, premium, fine dining and more and offer the widest range of offers on restaurant bills through easy payments on the app. We are on a mission to change the way India dines out. If you are a foodie and equally passionate to redefine the experience of dining out, join our team to be a part of the Swiggy ride! Dineout is present in 34 cities across India and we have partnerships with more than 21,000 restaurant partners where users can save upto 40% on their dining bills when they pay their restaurant bills using the dineout feature on the Swiggy app Using the Dineout feature on the Swiggy app, users can discover and avail the best deals and discounts at restaurants, cafes, bars, and pubs in their city. Users can search for their favourite restaurants based on various parameters such as cuisine, location, price range, and availability. For customers, our vision is to become their default app for all their dining-out occasions. We intend to do so by building a full stack solution for them to discover restaurants they might like, make a table reservation, make payment, and avail the best discounts/value across restaurants. For restaurants, our vision is to become their de facto platform of choice to grow their dine-in business. We aspire to do so by becoming the most cost-efficient marketing channel for them to build their brand, drive demand and acquire & engage customers. Job Description : Fulfilling sales charters for cities based upon agreed targets, and promoting the organization's presence Sign Contracts with restaurants and handle inquiries from existing and new clients Gather sales lead from the market and approach restaurants actively for conversion Maintaining a strong relationship with restaurant owners and advising them on issues related to the market and offering solutions on the same (such as discounting constructs, adding images & descriptions in the menu, reducing cancellation etc) Grow revenue for Swiggy Dineout through upselling, cross-selling, Ads investment, and other channels as may be applicable A person has to complete sales reporting activities for Swiggy, including competition intelligence, keeping track of partner visits, and recent trends in the city which he or she manages Should be able to handle potential clients when on the field as the first in command The individual will be responsible for their hired City and will be required to move and set base in the City. Desired Skills : Graduates or Postgraduates with 1-3 years of experience in the sales domain. Knowledge of e-commerce activities or how the food delivery industry works (Not mandatory) Confident, Pleasing, and a go-getter personality Decent communication skills in English & Effective local language skills are mandatory Should have basic numerical skills (Eg. growth degrowth) Good Negotiation and influencing skills Self-motivated and driven by targets. Knowledge of MS Office or a similar suite is a plus "We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regards to race, colour, religion, sex, disability status, or any other characteristic protected by the law"

1. Kitchen Management Oversee daily kitchen operations to ensure smooth and efficient service. Implement standard operating procedures (SOPs) and maintain cleanliness and hygiene as per food safety norms. Ensure coordination among kitchen staff and with front-of-house teams. 2. Training & Development Train and mentor kitchen staff to maintain consistency, improve skills, and ensure team efficiency. Conduct regular workshops and hands-on sessions to keep staff updated with culinary trends and techniques. 3. Inventory Management Monitor stock levels of ingredients and kitchen supplies. Manage ordering, receiving, and proper storage to minimize wastage and control food costs. Maintain accurate inventory records and conduct regular audits. 4. Costing & Budgeting Develop and standardize recipes with proper portioning and cost control. Analyze food cost reports and identify opportunities to improve profitability without compromising quality. Work closely with management to maintain budgeted food costs. 5. Hiring & Staffing Lead the recruitment and selection process for kitchen staff. Ensure proper onboarding, orientation, and integration of new team members. Monitor performance and provide feedback to build a strong kitchen team. 6. Quality Management Uphold high standards of food presentation, taste, and quality. Conduct regular quality checks and ensure that all dishes meet the brands culinary standards. Address customer feedback and complaints related to food quality with prompt and effective solutions. Qualifications: Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or relevant certification preferred. Strong leadership, communication, and organizational skills. In-depth knowledge of kitchen operations, food safety standards, and inventory management systems. Ability to work under pressure and adapt to a dynamic environment.

- Strong experience in hotel and F&B operations with top hospitality brands In-depth menu knowledge - Proven experience dealing with VIP clientele Role & responsibilities

Preparing Food & Beverage cost reports Project level work coordinate with managers on stores and controls related matters, preparing SOP for receiving, stores and F&B controls Participate in purchase negotiation and finalize the rates of raw materials Recipe costing of all menu items to generate a theoretical cost report to monitor the F&B cost variation Ensure month end inventories and daily physical inventories are carried out at all stores and outlets to prevent possible revenue loss Scrutinize void KOT and void bills Checking & Verification Of Stock & Consumption Prepare F & B Controls General Observation & Discrepancies Sending N.C kots Cost Reports, Controls Report & D.S.R Monthly Cost Reconciliation Report for Food, Beverage Monthly N.C reconciliation report & Dept wise break-up of staff meals Physical stock valuation report for stores & outlets Variance & discrepancies in inventory report Party Invoice / Events Invoice Reconciliation Location:Trivandrum, Goa

Preparing Food & Beverage cost reports Project level work coordinate with managers on stores and controls related matters, preparing SOP for receiving, stores and F&B controls Participate in purchase negotiation and finalize the rates of raw materials Recipe costing of all menu items to generate a theoretical cost report to monitor the F&B cost variation Ensure month end inventories and daily physical inventories are carried out at all stores and outlets to prevent possible revenue loss Scrutinize void KOT and void bills Checking & Verification Of Stock & Consumption Prepare F & B Controls General Observation & Discrepancies Sending N.C kots Cost Reports, Controls Report & D.S.R Monthly Cost Reconciliation Report for Food, Beverage Monthly N.C reconciliation report & Dept wise break-up of staff meals Physical stock valuation report for stores & outlets Variance & discrepancies in inventory report Party Invoice / Events Invoice Reconciliation

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 Skills : - Kitchen, Cuisine, Chef, Culinary, Hospitality, Hotel Management, Cooking, Food, Job, Vacancy, Recruitment, Hiring, Delhi Jobs, Mediterranean, Arabic, Middle Eastern, Turkish

Incharge of operations during his/her shift. Supervise all departments. Attend to customer complaints. Wastage Control Measures. Grievance handling & solving issues. Ensure the Training Certification of team members. Process Indicators: Ensuring all the documentation related to the restaurant is done on time Ensuring the Quality Audits done on day to day basis. Implementation of SOPs. Efficient utilization of the manpower by means of effective charting out of the duty roster. Integrity, cost controls and Waste Management. Ensuring 90% score in the Management Visit Report

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

Take food orders Serve Guests Take Reservation Clear Tables Location-Noida,Gurugram,Bengaluru,Hyderabad,Chennai,Mumbai