629 Food Preparation Jobs - Page 15

Assist in meal planning and recipe development, ensuring that all meals meet our nutritional guidelines and standards of quality and taste Oversee food preparation, ensuring that all meals are prepared to the highest standards of safety, and hygiene Required Candidate profile 2 years of experience as a Chef or professional kitchen. (Freshers allowed) Passion for healthy cooking and experience working with fresh, seasonal ingredients. Strong knowledge of culinary techniques

Food Preparation: Includes tasks like washing, peeling, chopping vegetables, cutting and seasoning meats, and preparing basic dishes like salads and sauces. Basic Cooking Techniques: Knowledge of grilling, frying, roasting, and other essential cooking methods. Knife Skills: Essential for precise food preparation, including dicing, julienning, and other cuts. Time Management: Ability to prioritize tasks and work efficiently under pressure. Food Safety and Hygiene: Maintaining a clean and safe kitchen environment, adhering to food safety regulations and personal hygiene practices. Teamwork: Collaborating with other chefs and kitchen staff to prepare and serve meals. Communication: Clear and concise communication with other team members to ensure smooth kitchen operations. Knowledge of Continental Cuisine: Understanding of the diverse regional influences and flavors of Continental dishes. Following Recipes and Instructions: Accurately preparing dishes based on provided recipes and instructions. Inventory Management: Assisting with stock rotation, checking for expiration dates, and maintaining inventory levels. Kitchen Equipment Operation: Familiarity with operating and maintaining basic kitchen equipment. Adaptability and willingness to learn: A positive attitude and eagerness to learn new skills and techniques. Attention to detail: Ensuring dishes are prepared correctly and meet quality standards.

Assist in the preparation and cooking of Continental dishes , such as pastas, salads, grilled meats, sauces, and appetizers Support the Commis 1 and Chef de Partie in daily kitchen tasks and operations Perform mise en place duties including chopping, marinating, and portioning ingredients Maintain hygiene and cleanliness standards in your designated workstation Ensure food is prepared in accordance with recipe specifications and portion sizes Assist in receiving and storing kitchen supplies and ingredients Follow food safety and sanitation guidelines (e.g., HACCP standards) Report any kitchen equipment issues or food quality concerns to supervisors Work efficiently during service to help ensure smooth kitchen operations Role & responsibilities

For Hyper market G C C countries we are looking for . South Indian Cooks South Indian Snacks makers Chinese Cooks Chat makers Bakers Attractive package, anybody interested pls contact here

We are hiring a talented Multi-Cuisine Chef to prepare a variety of Indian, Continental, Chinese, and other global dishes while maintaining top food quality and kitchen hygiene. Prepare and cook dishes across multiple cuisines Ensure taste, presentation, and consistency Maintain cleanliness and follow food safety norms Manage kitchen inventory and assist in menu planning Train junior staff if required

Talented chef w/Hotel Mgmt Degree? Solitaire Consultancy Services seeks a Live-in Chef for an HNI residence in Juhu, Mumbai! Craft unique culinary experiences. Salary: 50K-60K/month. WhatsApp resume to 9930578883

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make change as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will 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

Key Responsibilities: 1. Manage and oversee the kitchen operations, ensuring high standards of food preparation and presentation. 2. Prepare ingredients and cook dishes according to the menu and the chef's specifications. 3. Ensure that all food production meets quality and safety standards, maintaining a clean and organized work area. 4. Train and mentor junior kitchen staff, ensuring they follow proper procedures and techniques. 5. Collaborate with the Sous Chef and Executive Chef to develop new menu items and improve existing ones. 6. Monitor stock levels and ensure timely reordering of ingredients to avoid shortages. 7. Maintain consistency in food quality and portion sizes, minimizing waste and controlling costs. Key Skills and Attributes: 1. Excellent cooking skills with a focus on quality and presentation. 2. Strong organizational skills and the ability to manage multiple tasks in a fast-paced environment. 3. Ability to work efficiently under pressure while maintaining high standards. 4. Effective communication and leadership skills, with a positive attitude towards teamwork. 5. Flexibility to work evenings, weekends, and holidays as required.

This role is for a cook for our villa Terracotta Trails by Saffronstays. The candidate will have to relocate to Wada and be given place for stay and food. Roles and Responsibilities Manage kitchen operations, ensuring tasty, efficient food preparation and presentation. Develop menus, recipes, and cooking techniques to maintain high-quality dishes. Supervise staff members, providing guidance on cleanliness, safety protocols, and customer service standards. Maintain a clean and organized kitchen environment to meet health and safety regulations. Collaborate with other departments (e.g., front-of-house) to ensure seamless service delivery. Desired Candidate Profile 2-4 years of experience as a chef or in a related role. Strong knowledge of Indian cuisine with ability to create innovative dishes. Excellent menu planning skills with attention to detail on portion control and cost management. Ability to work effectively under pressure during peak hours while maintaining quality standards.

Position Summary Able to perform the essential function of kitchen staff positions on an as-needed basis Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions Of The Job Essential Functions Production Assist with set-up of serving lines daily and make sure that all food is held at the required temperature Milk coolers are stocked and ready for service Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required Plan and prep ahead for the next day menus Operate slicers, mixers, grinders, and other equipment with proper certification Keep work areas neat, clean, and organized Clean kitchen and cafeteria areas including equipment and dishes Keep inventory stock organized and practice First In/First Out (FIFO) procedures Keep cooler/storage racks clean and free from debris Clean, monitor chemical usage, and maintain equipment in the dishwashing area Remove clean dishes from the machine and store them in serving areas Requisition appropriate amounts of food and supplies through the Kitchen Manager Prepare bread, cakes, cookies, and other baked goods as required by the menu plan Present to customers in an appealing manner Batch cooking to maintain a quality product and excellent food presentation Set up serving/bar lines and ensure all food is held at the proper temperatures Clean and restock items as needed Serve items as needed with proper serving sizes and utensils Quality presentation and hospitality are required Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers Compliance Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes Convert and follow a standardized recipe to ensure a consistent, high-quality product Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations Keep and Maintain accurate daily production records per grade group as planned Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs Record temperatures of all hot and cold food Obey safety rules as outlined in Opaas ?Safety Procedure Manual? and exercise caution in all work activities Report any unsafe working conditions to the appropriate supervisor Participates in the safety incentive program Participate in the ?Daily Dish? Attend all required meetings and in-services Complete the required yearly continued training hours according to HHFKA Demonstrate and promote Opaa!s Core Values of ?Always Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Administrative Handle customer monies at service time, as required Make change as well as run a cash register or computer Require that only reimbursable meals are allowed through the POS system Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Notify DNS 24 hours in advance of inability to cover an assigned shift In the event of an emergency, notify the DNS as soon as it is administratively feasible Other duties as assigned Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Education Position Qualifications High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment, And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will 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

Responsibilities: Prepare authentic South Indian dishes using traditional recipes Manage kitchen operations during catering events Collaborate with hotel team on menu planning and execution

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

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

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards Basic Culinary skills Good hygiene knowledge.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Bakery & Pastry skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards Basic Culinary skills Good hygiene knowledge

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.