374 Food Costing Jobs - Page 3

Job Overview: We are seeking a dedicated and experienced Food and Beverage Supervisor to join our team. The ideal candidate will be responsible for overseeing the daily operations of the food and beverage department, ensuring high standards of service, quality, and customer satisfaction. This role requires a strong leader with excellent communication skills and a passion for the food and beverage industry. Key Responsibilities: - Supervision and Management: - Oversee the daily operations of the food and beverage department, including dining areas. - Train, supervise, and schedule staff, ensuring that they provide excellent customer service and adhere to company policies. - Customer Service: - Ensure a high level of customer satisfaction by addressing any issues or concerns promptly and professionally. - Monitor and evaluate service quality, providing feedback and guidance to staff as necessary. - Operational Efficiency: - Assist in the development and implementation of operational policies and procedures to enhance efficiency and effectiveness. - Work closely with the kitchen team to ensure timely and accurate food preparation and service. - Financial Management: - Assist in managing the budget for the department, ensuring cost control and adherence to financial goals. - Monitor inventory levels and conduct regular stock checks to minimize waste and manage costs. - Compliance and Safety: - Ensure compliance with health and safety regulations, including food safety and sanitation standards. - Conduct regular inspections of the dining and kitchen areas to ensure cleanliness and adherence to safety protocols. - Promotions and Events: - Collaborate with the marketing team to plan and execute promotional events and campaigns to enhance visibility and sales. - Participate in planning special events, catering services, and menu planning in collaboration with the culinary team. - Reporting: - Prepare reports on food and beverage sales, customer feedback, and operational efficiency for management review. - Analyze sales data and customer preferences to inform future menu and service improvements. Qualifications: - Bachelors degree in Hospitality Management, Food Service Management, or a related field (or equivalent experience). - Proven experience in a supervisory role in the food and beverage industry. - Strong knowledge of food and beverage operations, including service standards and health regulations. - Excellent communication, leadership, and interpersonal skills. - Ability to work in a fast-paced environment and manage multiple priorities effectively. - Proficiency in point-of-sale (POS) systems and Microsoft Office Suite.

Create and modify menus to meet quality standards and guest preferences. Stay abreast of culinary trends and introduce new dishes. Develop cost-effective menus while maintaining high-quality standards.

Area Manager Little Italy Restaurants Reporting To: Head of Operations Location: Pune Role Objective: To drive operational excellence, cost control, guest satisfaction, staff development, and business growth across multiple outlets (dine-in, cloud kitchens, and franchises). The Area Manager acts as the brands frontline leader, ensuring execution and accountability in every unit. Nature of Role: Hands-On, Field-Focused, SOP-Driven This is not a desk job —it requires active, on-ground presence. The Area Manager must be present at outlets from 12:00 noon until restaurant closing , engaging during peak service times. This role demands strict execution of all assigned tasks and responsibilities in line with brand SOPs and scheduled timelines . The Area Manager is expected to lead by example , providing hands-on support, coaching, and guidance to outlet teams. A key part of this role is building rapport with guests , promoting services (e.g., catering, banquets), and ensuring consistent guest delight. Key Responsibilities & Role Tasks 1. Outlet Audits & SOP Compliance Conduct minimum 25 travel path audits per month —1 per outlet. Ensure 100% resolution of all issues flagged in previous audits within timelines. All audits must follow brand-defined checklists and formats. 2. Food Cost Control & Inventory Accuracy Maintain outlet food cost as follows: • Dine-In: 30% • Cloud Kitchens: 35% • Piazza: 40% Ensure daily wastage (pre & raw) and monthly inventory reports (kitchen, service, store, bar) are submitted with 100% compliance. 3. Utility Cost Management Ensure electricity and water bills remain 5% of net sales , monitored via MIS and actual bills. 4. Staff Training & Development Conduct a minimum of 2 structured training sessions per month , covering: • Service SOPs • Menu/product knowledge • Guest handling • Presentation standards Personally mentor team members through hands-on coaching on the floor. 5. Revenue Target & Sales Monitoring Ensure 100% achievement of monthly sales targets per outlet as per budget. Analyze underperforming locations and implement corrective actions proactively. 6. Operational & Reporting Compliance Ensure timely and accurate submission of: • 5P Weekly Reports (Every Monday EOD) • Monthly AM Review Files (1st of each month EOD) • Monthly MPRs (Outlet-wise) • Guest Calling Data (Every Monday EOD) 7. Outdoor Catering & Event Execution Oversee ODCs to ensure SOPs are strictly followed , including: • Pre-event checklists • FP book updates • Post-event party item consumption reports 8. Guest Experience & Feedback Oversight Ensure 80%+ weekly compliance in: • Reservation updates • Feedback collection • Birthday/Anniversary guest calls Personally interact with guests, resolve concerns, and upsell services. 9. Staffing & Retention Management Maintain 5% attrition rate across all outlets. Share updated staffing lists by the 15th of each month . Coordinate closely with HR for hiring, welfare, and grievance resolution. Additional Expectations Foster strong relationships with franchise owners and act as their operational support point. Benchmark against competitors regularly and report observations. Be available for last-minute operational needs, event escalations, or special assignments. Continuously build knowledge through exposure, field learning, and local market awareness. Ideal Candidate Profile – Area Manager - Little Italy Restaurants 1. Skills (What the candidate must be able to do effectively) Operational Leadership: Manage day-to-day restaurant operations across multiple outlets with precision and consistency. People Development: Coach, train, and uplift staff performance through hands-on guidance and mentoring. Customer Engagement: Interact with guests, resolve complaints, and drive loyalty through exceptional service. SOP Compliance & Auditing: Enforce and monitor adherence to operational, service, food, and hygiene standards. Sales Monitoring & Cost Control: Track daily sales, control food/utilities costs, and optimize profitability. Time & Task Management: Execute scheduled responsibilities across outlets without delay or deviation. Training Delivery: Conduct effective, on-ground training in service SOPs, guest experience, and menu knowledge. Reporting & Documentation: Maintain reporting discipline (weekly, monthly, audits, staffing, guest data). 2. Knowledge (What the candidate must know deeply) Restaurant Operations SOPs: Opening-closing, hygiene, service, inventory, and guest management standards. Food Costing & Inventory Systems: Understanding of how to manage and monitor raw material and yield. Guest Service Protocols: Standards for fine/casual dine-in service, catering, banquet operations, and customer delight. HR & Staffing Basics: Team scheduling, staff hygiene, performance evaluation, attrition control. Local Market Dynamics: Basic awareness of competitor pricing, service quality, and consumer preferences. Event & Catering Execution: Familiarity with ODC/banquet checklists, setup standards, reporting. Compliance & Audit Readiness: Awareness of audit points, internal checklists, and best practices.

SUMMARY Job Title: Shawarma Chef Job Description: We are seeking a skilled and experienced Shawarma Chef to join our culinary team. The ideal candidate will be responsible for preparing and cooking shawarma dishes while ensuring high standards of food quality, hygiene, and presentation. You will work closely with the Head Chef and the kitchen team to ensure smooth day-to-day kitchen operations. Key Responsibilities: Prepare and cook a variety of dishes, with a primary focus on shawarma, following standardized recipes and techniques. Ensure the quality, portioning, and presentation of all food items meet the restaurant’s standards. Maintain a clean, organized, and hygienic work environment, following food safety regulations at all times. Collaborate with the Head Chef and kitchen staff to maintain efficient workflow and service. Mentor and support junior kitchen staff and assist in stock and inventory management. Requirements Job Requirements: Minimum of 2 years of experience in a similar role, preferably specializing in shawarma. Strong knowledge of shawarma preparation techniques, spices, marinades, and traditional cooking methods. Ability to work under pressure in a fast-paced kitchen environment. Excellent teamwork and communication skills. Attention to detail with a focus on quality and consistency. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

As the Technical Support Engineering Leader, you will utilize your passion for helping others to ensure that our Developers and Enterprises are successful in their use of DataStax products and solutions. This is a continuous learning and teaching role where you will develop and share your knowledge of troubleshooting, configuration, and exciting new technologies inclusive of and complementary to Apache Cassandra and DataStax Enterprise. What you will do: Delivery of superior-level service to end-user customers, and functioning as point-of-contact for escalated issues to ensure appropriate response and focus of support teams Manage the hiring, development, and retention of technical support engineers and enhance their technical, communication, and business skills to deliver quality service to partners and customers. Ensure adherence to response-time and response-quality SLAs, that workload is balanced across engineers, and that the team delivers on their commitment to customer success. Implement, maintain, and enhance escalation processes and procedures and the on-call schedule and systems to ensure that service and customer satisfaction goals are consistently exceeded. Compile, analyze, and report on support metrics and work with product and engineering teams to communicate hot issues, customer/partner needs, priorities, and to drive product improvement. Develop and execute strategic and operating plans, working hand in hand with other support leaders. Contribute to the direction of support infrastructure, processes, and systems to increase the quality and efficiency of support. Tracking, monitoring and reporting on department operations, and closely manage critical customer accounts to develop path to issue resolution Required education Bachelor's Degree Preferred education Master's Degree Required technical and professional expertise 10-15 years of relevant experience Demonstrated experience supporting enterprise level, mission-critical applications Mature and seasoned senior manager excelling in customer communication, problem-solving, and comfortable presenting to executives as well as front-line staff Previous account management or account executive skills desired, with ability to organize and track multiple projects Effective leadership experience required, with goal setting and action plans for career development on a team and individual basis. Must exhibit an effective customer service attitude and be able to lead a team in resolving difficult customer situations. Technically sound, able to lead and participate in technical discussions and work on basic technical cases when required Supporting Apache Cassandra environments or other relational and/or alternative database technologies Experience supporting various types of DBaaS and associated cloud environments. Strong understanding of Generative AI concepts and emerging trends in AI research. Strong understanding of Java, Python, and/or another programming language Strong Linux and Networking skills navigation and tools Experience managing technical support operations in a distributed environment Familiarity with open source software a plus Skilled in leading and motivating talented support engineers. Knowledge and proficiency in staff scheduling, workload analysis, performance management, and interviewing skills. Ability and comfort in dealing with difficult employee or customer issues, and in ensuring positive interactions even when message content is difficult or critical. Must be motivated by challenges and be able to offer multiple solutions for a problem. Proven track record of identifying and developing innovative enhancements to Support process and methodology. Able to develop individual and team objectives to contribute positively to organizational goals and direction

Any Graduate withg good comm skills Min 15+ yrs of expn in any food and beverage manufacutring company in Production Division. Need to take care of 2 manufacturing units into Production / Quality / Materials / Manpower etc Age : Above 40 years;

Roles and Responsibilities Manage daily restaurant operations, ensuring smooth service delivery to customers. Oversee food costing, wastage control, and inventory management to minimize losses. Supervise staff performance, providing guidance and training as needed to improve efficiency. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Analyze sales data to optimize menu pricing, portion sizes, and product offerings. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry (restaurant management). Strong knowledge of food costing, waste management, and inventory control. Excellent shift management skills with ability to work effectively during peak hours. Ability to analyze sales data to inform business decisions on pricing strategy.

Roles and Responsibilities Manage daily operations of the restaurant, ensuring smooth service delivery to customers. Oversee kitchen staff, including food preparation, presentation, and quality control. Conduct inventory management to minimize waste and optimize stock levels. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Supervise shift staff, providing guidance on tasks and resolving any issues that may arise. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry as a Shift Manager or similar role. Strong knowledge of hotel management principles, restaurant management practices, and food costing techniques. Excellent shift management skills with ability to lead teams effectively during peak hours.

Design and update menus based on seasonality and trends Supervise kitchen staff and ensure high food standards Manage inventory, and purchasing, Enforce food safety and sanitation protocols Monitor food and labor cost

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

Maintain the cleanliness and upkeep of facilities and grounds. Perform routine maintenance and repairs as needed. Ensure safety and security of the premises. Monitor and replenish supplies and equipment. Report any issues or concerns to management. Assist with event setup and coordination.

As a Boiler Operator, you will be responsible for operating and maintaining boiler systems to ensure the efficient production of steam or hot water This role involves monitoring equipment, performing routine maintenance, and ensuring compliance with safety and regulatory standards Boiler Operators typically work in industrial facilities, power plants, or other settings where boilers are utilized Key Responsibilities: Boiler Operation:Operate and control high-pressure boilers to generate steam or hot water Monitor boiler gauges, meters, and controls to ensure proper functioning Safety Compliance:Adhere to safety protocols and guidelines for boiler operation Conduct regular safety checks and inspections to prevent accidents Equipment Monitoring:Monitor and adjust boiler parameters to maintain optimal efficiency and performance Respond to alarms or abnormalities in the operation of the boiler Maintenance:Perform routine maintenance tasks, such as cleaning, lubricating, and replacing worn components Schedule and oversee periodic inspections and repairs Water Treatment:Manage water treatment processes to ensure the proper chemical balance in the boiler system Conduct water tests and adjust chemical dosages as needed Record Keeping:Maintain accurate logs and records of boiler operations, maintenance activities, and inspections Document fuel consumption, water levels, and steam production Emergency Response:Respond to emergency situations, such as equipment malfunctions or power outages Take appropriate actions to mitigate risks and ensure the safety of personnel Collaboration:Collaborate with other operators, maintenance personnel, and engineering staff Communicate effectively with team members and supervisors

Interested Candidates may share their CV to joinus@vedicvillagehotels.in OR WhatsApp. 8714642710, 8714642720 ,8714642721 Specialisation in South Indian & Indian Dishes Roles and Responsibilities Responsible for Overseeing all aspects of a kitchen operation, including menu planning, food preparation, staff management, quality control, inventory management, and ensuring compliance with food safety regulations. Create and maintain menus that align with the restaurant's concept, considering seasonal ingredients, dietary needs, and price points. Stay updated on culinary trends and experiment with new dishes and techniques to keep the menu fresh and exciting Oversee daily kitchen operations, including scheduling staff, coordinating workflow, and addressing any problems that arise. Collaborate with the front office staff to ensure customer satisfaction and address any food-related complaints. Train, and supervise kitchen staff, delegating tasks. Monitor food preparation to ensure consistency in quality, taste, and presentation, addressing any issues promptly. Manage food inventory, ordering supplies, minimizing waste, and controlling food costs. • Ensure adherence to all food safety and sanitation regulations, including proper storage and handling procedures. Monitor labor costs and food expenses to optimize profitability. Preferred candidate profile Proven Experience as Sous Chef Extensive culinary experience, especially in South Indian Cooking styles and techniques Strong leadership and management skills to effectively lead a kitchen team Excellent communication and interpersonal skills to collaborate with staff and management Knowledge of food safety regulations and hygiene practices Perks and benefits Food & Accommodation Insurance

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

Kindly fill the below mentioned form for registration; https://forms.gle/i55gB8VcnVqmDjDv8 Qualification - 3 Years Hotel Management Degree or Any Graduate Experience - Minimum 0-2 years experience in Food Services or Retail industry & IHM Freshers Salary - 17,000 to 21,000(Take home) + Incentives + PF & ESI Mandatory Things: 1. Candidate should know Tamil. 2. Candidate should have Driving License 3. Candidate must have degree. Job Description Leads Operational Excellence and the Guest Experience: 1. Role models expected behavior and coaches team on hospitality standards 3. Executes processes that ensure the restaurant meets safety and sanitation standards 4. Executes processes that ensure inside and outside cleanliness standards are met 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Responds to all Guest feedback with action plans to address opportunities 7. Ensures all shifts are appropriately staffed to achieve service with speed goals 9. Empowers the team to satisfy Guest needs and resolve concerns 10. Removes barriers to delivering Hospitality behaviors 11. Communicates Guest feedback to the team and involve in action plans to resolve issues Builds Team Talent: 1. Handles all employee concerns with a sense of urgency 2. Treats all team members fairly and with respect 3. Ensures no team members is placed in position until all training is complete 4. Provides regular communication to team including goals and results 5. Source, trains, retains, and develops team members that improve the Guest experience 6.Executes team service through effective scheduling, cross training, and deployment 7. Executes development plans for talented team members to grow their career Drives Sales Growth: 1. Owns local store marketing in trade area, becoming integrated into the community 2. Tracks results 3. Involves entire team by communicating goals, results, and action plans 4. Ensures the restaurant is well maintained including cleanliness 5. Ensure all products are available to Guests every shift and execute all products to standard 6.Utilizes appropriate suggestive selling Plans and Communicates: 1. Discusses issues with other managers 2.Discusses shift plan with team 3. Involves entire team by communicating goals, results, and action plans 4. Makes adjustments to assignments during the shift to achieve goals 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Executes travel paths and delegates tasks as required 7. Ensures each shift is appropriately staffed to meet hospitality with speed goals

Roles and Responsibilities Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation. Coordinate with other departments to ensure seamless service delivery. Develop menus, recipes, and pricing strategies in collaboration with the culinary team. Manage inventory levels, minimize waste, and maintain a clean working environment. Supervise junior staff members, providing guidance on cooking techniques and menu knowledge.

Roles and Responsibilities Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Oversee menu planning, food preparation, and presentation to meet customer expectations. Develop and implement strategies to increase sales revenue through effective pricing strategies and promotions. Ensure compliance with food hygiene regulations and maintain a clean working environment. Supervise staff performance, provide training as needed, and resolve any issues that may arise. Desired Candidate Profile 3-8 years of experience in F&B management or related field (hotels/restaurants). Strong knowledge of food costing, food products, catering management, communication skills. Proficiency in MS Office applications (Word) for report generation.

Role & responsibilities Manage daily operations of the restaurant, ensuring smooth service delivery to customers. Oversee inventory management, food costing, and wastage control to maintain profitability. Supervise staff performance, provide guidance and training as needed to improve efficiency and customer satisfaction. Maintain a clean and organized kitchen environment that meets health and safety regulations. Contact Hr Department 9147378573

Role & responsibilities Restaurant Management (new business) Preferred candidate profile Having qualification in Hotel Management Perks and benefits

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

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

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure

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 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