374 Food Costing Jobs - Page 7

Prepare and cook Asian & Continental dishes, manage stocks and marinades, support menu planning, train juniors, monitor food safety, control waste, assist in cost analysis, and ensure hygiene compliance with senior chefs and the culinary designer. Required Candidate profile Diploma/degree in culinary arts with 5+ years of experience. Be comfortable with frequent travel.Strong leadership, communication, and admin skills. Must manage food & wage costs

Responsibilities: Conduct demos, workshops, and presentations for assigned bakeries. Prepare various baked goods like cakes, cookies, pies, and bread, using both traditional and modern recipes. Develop new desserts to enhance menu offerings and attract customers. Decorate pastries with various icings and toppings for visually appealing presentations. Manage baking ingredient inventory and ensure stock availability within budget. Check ingredient quality and maintain baking equipment. Guide and motivate co-workers. Travel 15-20 days per month for work-related purposes. Must have a personal vehicle.

F&B Controller: An F&B (Food & Beverage) Controller is a financial professional in the hospitality industry, primarily responsible for managing and optimizing the costs associated with food and beverage operations . This role involves monitoring inventory, controlling expenses, analyzing financial data, and ensuring compliance with financial regulations. Areas of Responsibility: In conjunction with the Provision Master, provides analysis of F&B stores consumption to handle the ordering of Food and Beverage as exact as possible. Input in the computer all bar stock received. Maintain the food inventory updated on a daily in cooperation with the Provision Master. Carry out spot-checks on the hotel stores rotating stock-takes. Carry out checks on storing operations on the pier. Input in the computer all the requisitions. Control and ensure that not a single item leaves the stores without requisition. Accounts for any stock transfer between onboard locations. Inputs physical bar stock counts into the computer system and analyze results highlighting the discrepancies for additional counts or reviews. Hold minimum each second day a spot check on physical inventories held in the bars, food and beverage stores, galleys and cellars. Monitors controls tips and bonuses to bar staff. Performs any other duty as requested by His/Her superiors. Compiles a physical inventory routine for each food & beverage locations. Verifies level of inventory at least once a cruise or more are required, daily in the Crew Bar and any other bar with high variances. Prepares a voyage report in the end of each cruise to be signed by the F&B Manager and send to the shore side office. Day to day supervision and management of the responsibilities detailed above. Spreading random audits and reconciliations over the voyage and moving forward with new computer installations and controls procedures, whilst tackling systems and financial control problems, as these occur. Run end of the day on all bar point of sales workstations; distribute daily sales analysis reports as required. Feed figures into spreadsheets format to carry out the control functions described above.

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Assistant Food & Beverages Manager What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarlyboth require rigour, discipline and precision for success. So if youre looking to grow your strength in the F&B area, this role may be perfect for you! Like a high-ranking officer creating order and efficiency in a brigade, youll need to foster camaraderie and teamwork to get a kitchen through the rapid-fire demands of busy operations. Youll also emphasize the biggest success factor in the kitchendisciplineto ensure dining establishments strict adherence to high standards in food safety and quality. Youll be an authoritylike a military officer inspecting the troopsas you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. The Additionally, before the start of food service, youll need to sample the prepared foodits the best way to guarantee palatability and flavor conformity. Keeping an eye on feedback, records and supplies Are you an expert in handling customer feedback In this role, youll develop ways to gauge customer satisfaction. Youll also look into complaints about food quality and service, and see to it that such issues are resolved accordingly. Taking a proactive stance, youll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, youll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories, and maintaining records on cafeteria operations also come with the role. Youll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, etc.) up to date and consistent with government standards are a must do. Managing catering events The role also involves arranging and negotiating with clients regarding the facilities and catering services for special events. This means you will be on top of production schedules, and work closely with a catering vendor to identify how much and what type of food to serve. Sound like you To apply you need to have: In-depth understanding of the roles ins and outs Youll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. Youll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elementsincluding supplies, equipment, services ordering and inventory controlare also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employees Do you have technical aptitude and report generation skills If you said yes to all these, we are more than happy to discuss this opportunity with you.

Job Description / Responsibilities Checking the Material Received and give inventory regulations and guidelines to Stores dept. for better control on stocks. Inventory checking against System & Physical Stocks. Checking the stocks Expiry dates. As per the Menu & any New item Recipe management to be carried out before enrolling the Sales. Portioning with the Cost to be Framed before fixing the Sales price. Regulation of Waste Management in Kitchen & Service with Co- Ordination of Chef, F & B Controller, F & B Manager. Inventory verification with Sales against Stocks. Checking on Kitchen Storage stock Level. Kitchen Closing Stocks to be Regulated Every Month End. Monitoring of Buffets Return of the Food to Kitchen on Accountability. Audit in Restaurant against Number of Tables Occupied & KOT Punched. Daily Closing & Spoilage Stocks to be regulated through POS Packed Items against the Stocks. If any Unauthorised Food Consumption, take a necessary Action. Desired profile of the candidate Degree/Diploma in Hotel Management, 2-4 years of experience in star hotels/restaurants having good knowledge in costing in food industry. Desired work experience 2-4 years Compensation Offered Based on experience Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000 Email hr@rainentertainments.com, careers@rainentertainments.com URL of the home page Education Graduate/ Diploma or Degree in Hotel Management Keywords Candidate having Experience in Food Costing.

We refer to an opening for the Shift Manager (QSR/FOOD) position in our company Theobroma Foods PVT Ltd. to be based in Anand, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia JOB DESCRIPTION: To conduct the briefs of the team members at the commencement of the shift Open or close the restaurant (when responsible for the first or last shift) To check the table set up, cleanliness, AC temperature at the commencement of Shift To supervise and guide the team members in performing their work Delegate tasks to restaurant staff and supervise their performance Manage dining reservations Maintain a fully stocked inventory and order food supplies, as needed To promote and upsell the special menus and services Arrange to have shifts covered (e.g. when employees take time off) Help staff resolve on-the-job challenges Track daily costs and revenues Balance the cash register at the end of the shift Coordinate with suppliers as they deliver food product orders Ensure client satisfaction and gracefully handle any complaints To check the restaurant set up at the commencement of the shift To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements, etc To approve the stores' requisitions of the various items required at a restaurant Inform the next Shift Manager about pending tasks Report maintenance and training needs. To plan and prepare the action plan for handling busy operations time To check with the kitchen team regarding the shortage and/or unavailable menu items and to inform the same to team members accordingly To comply with all health and safety regulations To maintain the logbook and to make necessary entries for further prompt action ADMINISTRATIVE JOB DESCRIPTION: To approve leaves of the team members To prepare the duty roster of the team members of a restaurant To conduct the training for team members as per the training calendar Reporting to: Area Manager & General Manager Outlet Location Unit No 03, Besides The Raymond shop, Radhaswami Sayujya, opp. : V C Patel School, Mahadev, Vallabh Vidyanagar, Anand, Gujarat 388120 Shift Timing: 7 AM to 4 PM & 3 PM to 12 PM In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Anand, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or b Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

We refer to an opening for the Outlet Manager / Assistant Outlet Manager (QSR/FOOD) position in our company Theobroma Foods PVT Ltd. to be based in Anand, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent offerings, including brownies, cakes, desserts, chocolates, breads, and savories. From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en YouTube - https://www.youtube.com/@theobromapatisserieindia JOB DESCRIPTION: To prepare the long-term plan of managing the restaurant To plan and prepare the calendar for various events and festivals To coordinate daily Front of the House and Back of the House restaurant operations To deliver superior service and maximize customer satisfaction To respond efficiently and accurately to customer complaints To regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Manage restaurants good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses To conduct the survey of similar restaurants for continual betterment in terms of revenue To decide the advertisement and publicity plans for promotion of restaurant To track the ratings of the restaurant on various web portals viz Trip Advisor and to implement the measures for improving the same To work out the rate contracts with corporate customers To maintain the inventory of all the items of the restaurant and to report shortage or loss of the items if any To take feedback about customer satisfaction levels and to compile the guest history regarding their preferences, special requirements etc To comply with all health and safety regulations ADMINISTRATIVE JOB DESCRIPTION: To approve leaves of the team members To prepare duty roster of the team members of restaurant To conduct the training for team members as per the training calendar To conduct performance appraisal of the team members To work out increments, promotions, transfers etc of the employees Reporting to: Area Manager & General Manager Outlet Address: Unit No 03, Besides The Raymond shop, Radhaswami Sayujya, opp. : V C Patel School, Mahadev, Vallabh Vidyanagar, Anand, Gujarat 388120 Shift Time: 7 AM to 4 PM / 3 PM to 12 PM In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC – in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Anand, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager – HR +91- 97121 48353 sujal.patel@theobroma.in THEOBROMA FOODS PVT. LTD. Block/Survey No – 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad – 382213, Gujarat, India.

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1 year of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

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 QSR

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage kitchen operations during events, ensuring seamless execution of menus and food quality. Oversee bulk catering services, including menu planning, food preparation, and costing. Develop innovative dishes that meet client expectations while maintaining high standards of hygiene and safety. Collaborate with other chefs to create efficient production lines for multiple cuisines. Ensure timely delivery of orders while maintaining a focus on customer satisfaction. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine with multi-cuisine expertise. Strong knowledge of food costing, menu planning, and event management principles. Ability to work effectively under pressure during peak periods such as banquets or large-scale events. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage daily kitchen operations, ensuring efficient food production and quality control. Oversee a team of cooks, providing guidance on menu planning, food preparation, and presentation. Develop menus that cater to diverse tastes and dietary requirements while maintaining profitability. Collaborate with other departments to ensure seamless service delivery for banquets, events, and caterings. Maintain high standards of hygiene, safety, and compliance with regulatory requirements. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine or multi-cuisine settings. Strong knowledge of bulk cooking techniques for large-scale catering operations. Excellent menu planning skills with ability to create innovative dishes that balance flavor profiles with cost considerations. Proven track record in managing teams effectively during busy periods such as banquets or special events. Also can mail your profile at siddhant.kanojia@sodexo.com

We are looking for a full-time chef to manage the kitchen at our resort, 100 Oaks Estate . The chef will be responsible for preparing food for guests and staff every day. On weekends and during peak season, the resort is usually full, and during weekdays, there are fewer guests. The chef must handle cooking, preparing and all kitchen work. During busy times, a helper will be given. The food at our resort is one of the main highlights, so the chef must maintain good taste and quality. Duties and Responsibilities Cook breakfast, lunch, and dinner for 2535 guests on full days. Prepare daily meals for staff and self . Follow the existing menu (South Indian, North Indian, Indo-Chinese, etc.). Manage kitchen prep work, and ingredient storage . Handle grocery and stock management . Maintain cleanliness and hygiene in the kitchen. Work alone most of the time, with help available during peak season. Skills Needed Must know South Indian cooking , North Indian and Chinese-style dishes . Should be able to work alone in the kitchen. Able to manage time and serve meals on time. Must keep the kitchen clean and follow basic food safety . Experience in resorts or homestays is a plus. Ability to communicate in Tamil is a must. Knowledge in English, Hindi or Kannada is a plus. What We Offer Free stay and food Peaceful working environment Help during busy days

Hyderabad - All Locations Store Management Shift Management Overall operations of the Stores Regards Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184

Store Management Shift Management Overall operations of the Stores Locations - Chennai All Areas Regards Shahnawaz - 8287128734 Preeti - 9958488601

Were Hiring: Sous Chef Locations: Hyderabad | Bengaluru | Pune | Gurugram/NCR Join Compass Group India , where culinary meets innovation. As part of the worlds leading food and facility services provider, we empower our people to deliver delicious, sustainable, and nutritious experiences across sectors. We’re looking for a Sous Chef who can take charge, inspire teams, and elevate kitchen operations to the next level. Your Role at a Glance: Assist the Head Chef in daily kitchen operations Supervise food prep and station coordination Ensure consistency in food quality and presentation Lead and mentor kitchen teams Contribute to menu innovation and cost control What You Bring: 4–6 years of culinary experience with leadership exposure Culinary Degree/Diploma preferred Strong organizational and communication skills Passion for great food, clean kitchens and team success Shape the future of food with us! Tag a fellow chef or share your profile at theshef@compass-group.co.in. Let’s cook up something amazing together. Share your resumes at theshef@compass-group.co.in .

Kindly fill the below form for registration; https://forms.gle/WKWWAQe2RsKPC8bs6 Job Description: Description Performance Indicators Production Planning & Ware housing Overseeing overall Procurement activities. Implementing effective techniques to bring efficiency in operations. Improve quality standards & achieve maximum cost savings. Handling stores operations ensuring optimum inventory levels to achieve maximum cost savings without hampering the production & distribution process. Zero stock out situations Feedback from operations team Yield report Internal & external Audits Commissary Scorecard Inventory Holding Supply Chain Management Sustaining the existing network & managing the supply chain for items, ensuring timely distribution of the merchandise to the stores. Monitoring availability of stock, making appropriate arrangements to ensure on time deliveries; Managing logistics operations, involving and coordinating with various & other external agencies to achieve seamless & cost- effective transport solutions. No stock out Qtrly feedback from operations team Budget controls as per actual budgets Internal & External Audits Quality Assurance To insure the quality parameters to be followed during the operations. Customer (Internal / external) Satisfaction Commissary Scorecard Meeting all internal audit requirements. Operations & Management Identifying areas of obstruction/breakdowns and taking steps to rectify the equipment through application of trouble shooting tools. Coordinating and planning the logistic need for the region and other regional commissaries. Ensuring optimum utilization of manpower and machinery towards the output. Ensuring good manufacturing practices are being followed and ensuring strict adherence to quality standards laid down by Dominos Pizza International Limited. Internal & External Audits Business partner feedbacks. KRA achievements and tracking.

Kindly fill the below mentioned form for registration; https://forms.gle/WKWWAQe2RsKPC8bs6 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

Responsibilities: Oversee cloud kitchen & office cafeteria production Lead team with strong kitchen discipline Ensure hygiene, stock tracking, waste control & audit readiness Deliver consistent taste and quality across all platforms Food allowance

Role & responsibilities :- Assists in management of day-to-day operations by managing labour, counting inventory and supplies, and developing the restaurant team Analyzes sales, labour, inventory and controllables on a continual basis, and takes corrective action to meet or achieve daily or weekly margin and sales growth targets Ensures that facility and equipment are maintained to company standards on a day-to-day basis Supervises others efficiently and coordinates their work Assists in management of day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant team Ensures health and safety compliances, and company safety and security policies are met Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions Assists Restaurant General Manager in recruiting, interviewing, and hiring team members; conducts performance appraisals, takes disciplinary action, motivates and trains.

Role & Responsibilities :- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant.

Company Profile Energiea Cafe is a healthy restaurant serving global cuisine, focusing on delicious and nutritious food. We were established by Moringo Bioscience. A Nutraceutical company holds US & Indian Patents, has Offices in the US, India & Bangladesh, and is expanding operations in Singapore & UAE. Our business tagline, "CRAZY, TASTY, HEALTHY," reflects our commitment to providing customers. We offer a variety of fresh, Premium. Some of our ingredients are Certified Organic with NO preservatives, NO Refined flour, NO Refined sugar, NO Refined oil, NO Refined salt & NO Ajinomoto. We are World's First and Unique food options for healthy eating. Our Menu includes Vegetarian, Non-vegetarian, Vegan, and Gluten-free friendly dishes. At Our restaurant, we believe that healthy food should be accessible to everyone, so we offer fair and reasonable prices that reflect the quality and freshness of our ingredients. So whether youre looking for a Healthy Breakfast, lunch, a refreshing Juice or smoothie, Freshly brewed Coffee and Tea, or a satisfying dinner, we have something for everyone. Sous Chef Job Overview In the sous chef role, you will instruct the kitchen staff on tasks they are responsible for each day. A key element of this role is to experiment with dishes and update them to continually ensure a unique, quality meal. Success in this role will be demonstrated by serving specialty dishes that appeal to customers, entice them to return, and generate word-of-mouth. Job Responsibilities Collaborates with the Executive chef to direct food preparation. Produces high-quality plates, considering both design and taste. Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment Exceptional cooking skills Manage the kitchen staff, motivate them, and assign duties fairly Knowledge of health and safety standards Ability to multitask and work quickly under pressure Requirements Bachelors degree in culinary science or relevant field. A minimum of 12 years experience in a similar role. Strong knowledge of cooking methods and best practices. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Job Type: Full-time Location: Chennai Education : Graduate /Post Graduate Experience : 12 to 20 years Industry: Food & Beverage Functional Area: Restaurant Kitchen Role Category: Chef Role: Sous Chef Salary:5 LPA -6 LPA

Reference 240009K0. Responsibilities. ROLE DESCRIPTION KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. As a part of the Risk Department, you will be at the center of Socit Gnrale’s business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture.. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Group’s business lines. Joining us would mean integrating into a network of proven excellent at the very center of the bank’s activities, opening access to new and exciting development opportunities.. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision... These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment.. Required. Profile required. EDUCATIONAL QUALIFICATION:. Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability. KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. Why join us. “We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status”.. Business insight. At Socit Gnrale, we are convinced that people are drivers of change, and that the world of tomorrow will be shaped by all their initiatives, from the smallest to the most ambitious. Whether you’re joining us for a period of months, years or your entire career, together we can have a positive impact on the future. Creating, daring, innovating, and taking action are part of our DNA. If you too want to be directly involved, grow in a stimulating and caring environment, feel useful on a daily basis and develop or strengthen your expertise, you will feel right at home with us!. Still hesitating?. You should know that our employees can dedicate several days per year to solidarity actions during their working hours, including sponsoring people struggling with their orientation or professional integration, participating in the financial education of young apprentices, and sharing their skills with charities. There are many ways to get involved.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. Diversity and Inclusion. We are an equal opportunities employer and we are proud to make diversity a strength for our company. Societe Generale is committed to recognizing and promoting all talents, regardless of their beliefs, age, disability, parental status, ethnic origin, nationality, gender identity, sexual orientation, membership of a political, religious, trade union or minority organisation, or any other characteristic that could be subject to discrimination.. Show more Show less

Role & Responsibilities :- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profit. Responsible for execution of One-System Workplace Health and Safety during their shift. Ensure employees under their control are observing safety procedures and that any hazardous situations are rendered safe. The shift manager has authority and responsibility for safety over contractors, customers and other visitors when they are on company property. Assist the Restaurant General Manager to achieve CHAMPS Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service. Ensure that controls and procedures are implemented on each shift under their control to protect the security of employees and company funds. Assist the Restaurant General Manager to effectively recruit and select Team Members using company systems. Allocate responsibilities to each employee on shift and monitor performance accordingly. Ensure tasks are only undertaken by those employees certified to perform them. Ensure that employees follow correct maintenance procedures in accordance with the established maintenance roster and advise the Restaurant General Manager of any repairs or maintenance required within the restaurant.

Sun Park Resort Manali is looking for Executive Chef - Sun Park Boutique & Spa, Manali to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner