629 Food Preparation Jobs - Page 16

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.

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

We are seeking a dedicated and experienced Sous Chef to contribute to the efficient running of our culinary department, aligning with Hyatt International's Corporate Strategies and brand standards while exceeding employee, guest, and owner expectations. Qualifications: Experience: Minimum 2 years of work experience as a Sous Chef, OR Minimum 4 years as a Chef de Partie in a hotel or large restaurant with high standards. Preferably, experience with luxury international brands. Education: A qualification in Kitchen Production or Management will be an advantage. Knowledge & Skills: Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and experience with a Recipe Maintenance System are preferred.

Responsibilities: * Assist with food prep, cooking & serving * Maintain cleanliness & organization of kitchen area * Collaborate with team on menu planning & execution * Support commis chefs during busy periods Food allowance Annual bonus

Interested Candidates may share their CV to joinus@vedicvillagehotels.in OR WhatsApp. 8714642710, 8714642720 ,8714642721 Specialising in South 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 / Head 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

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

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.

Job Job Summary: We are looking for a competent and proactive Canteen Manager to manage the operations of our in-house canteen. The role involves supervising staff, maintaining hygiene standards, managing food quality and stock, ensuring smooth meal service, and aligning canteen operations with employee satisfaction and company standards. Key Responsibilities: 1. Canteen Operations Management Manage and supervise all aspects of the canteen\u2019s daily functions, including food preparation, service timing, cleanliness, and customer service Oversee the day-to-day functioning of the canteen, ensuring smooth operations with zero wastage system. Monitor food preparation and serving to maintain hygiene and quality standards. Ensure proper implementation of FIFO (First In, First Out) for food storage. Supervise the maintenance and cleanliness of the canteen premises. Maintaining check list for all the activities Collaborate with the cook/chef to plan weekly or monthly menu as per the recommendations by Canteen Committee, balancing nutrition, variety, and cost Monitor food costs, reduce waste, and manage expenses within the approved budget. Adhering to Safety Standards and HIRA 2. Staff Supervision & Training Manage and supervise canteen staff, including cooks, servers, and cleaning personnel. Assign duties and schedules to ensure efficient workflow. Conduct training for Canteen Staffs on cooking methods, service handling and Food presentation 3. Inventory & Vendor Management Maintain stock levels of groceries, vegetables, and other necessary items. Coordinate with vendors for timely procurement of supplies if necessary Ensure stock records are updated and conduct regular inventory checks. Order within financial delegation Verifying the bills and make sure the bill towards Payment\u2019s clearances. Maintain daily costing. 4. Food Safety & 5S & Compliance Ensure adherence to FSSAI and company food safety guidelines. Implement and monitor hygiene practices among staff. Maintain records of temperature checks, food samples, and cleaning schedules ensuring 5S principles are followed to eliminate waste, improve quality and process, To be handling all types of audits like (IMS & OHSAS) Internal & External and make the documents with appropriate. Interaction with Government Officials related to Food Safety Responsible for all Canteen related Audits 5. Events Coordination Coordinating and Planning with CFT's in organizing canteen facilities. Dining hall arrangements, clean ups for any events organized in the company. Coordinate, plan and execute special caterings which includes Continental, Indian, oriental cuisine buffet's or plating's for customers and top management visits. 6. Customer Service & Feedback Management Address employee concerns and ensure a positive dining experience. Gather feedback from employees and implement necessary improvements. Work closely with the Management and Canteen Committee to enhance canteen services. 7. Administrative & System Management Handle SAP entries for inventory and procurement processes. Maintain records of daily issues, and wastage. Prepare and submit reports on canteen operations to management. Work Experience Key Skills & Qualifications: Diploma/Degree in Hotel Management, Catering. Certification in Food Safety & Hygiene (e.g., FSSAI) is an added advantage Minimum 10-13 years of experience in a similar role. Strong leadership and team management skills. Computer skills (MS Office Like Excel, Power Point, & SAP, Excellent communication and problem-solving abilities. Additional : Ability to work in a fast-paced environment. Flexibility to work in shifts, including weekends if required. Strong attention to detail and organizational skills.

Food & Accommodation available Salary + Medical + PF + Bonus Roles and Responsibilities Prepare a variety of dishes including Indian, Chinese, and continental cuisines for banquets and events. Manage food production processes to ensure timely delivery of high-quality products. Desired Candidate Profile 5-10 years of experience as a Cook or similar role in hotels or restaurants. Strong knowledge of multiple cuisines including Indian curries, Chinese dishes, and continental favorites. Mail id - siddhant.kanojia@sodexo.com

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

Purpose of the Job Role The overall purpose is to supervise and manage all activities related to the companys QHSE (Quality, Safety, Health , Environment ) under the guidance of reportee. Primary Responsibilities Responsible for QHSE Governance with hands on approach through working closely with Production and Operations team. Responsible for reporting of data related to QHSE/ Safety initiatives for management review. Reviewing the work safety tools, employee adherence and effectiveness. Building QHSE team capability through identification development areas and mentoring the team to achieve the goals. Responsible for Internal audit & Compliances as per FSSAI, RFP, Client, Vendor and ISO as per requirement. Supporting clients for their external 3rd party certifications like ISO22000, ISO 45001, BCMS, and ISO 14001 standards. Vendor Improvement Plan with alignment with local food safety regulations. Analyse training requirements, developing a training plan and impactful training materials. Holding regular review meeting with Clients, Team and stakeholders to achieve the QHSE agenda and compliances. Working on the infrastructure related snags to raise the QHSE scoring benchmark with co-ordination with Admin Team. Working with of health care practitioners/consultants on nutritional management for a client. Minimum Educational Qualification Graduation in Food technology, Food science, Hotel management, Catering & Hospitality, Bio-Technology with good Knowledge of HACCP and FSSAI compliances. Number of Years of Experience & Required Specialized Knowledge 5-7 years of experience in driving QHSE agenda with team management from Food and Beverages(F&B) Industry preferably from Food services/Catering/Restaurants chain. Good working knowledge on excel & power point

At Compass Group India , we are redefining food services and facilities management by creating healthier, happier, and sustainable spaces across sectors like corporate offices, education, healthcare, and industrial units. Were on the lookout for skilled and passionate CDPs to lead sections of our high-energy kitchens! This role is perfect for someone who takes pride in culinary excellence and thrives in fast-paced environments. What Youll Do: Own and manage a section (e.g., grill, garnish) during service Support in menu planning. Ensure mise en place is prepped and plated to perfection Drive food quality, hygiene, and presentation standards Manage bulk cooking with minimal wastage Assist in training and mentoring junior kitchen staff What Were Looking For: 3-5 years of experience in a similar role Degree/Diploma in Hotel Management / Food Craft preferred A team player with attention to detail and a passion for food High commitment to hygiene, cost control & kitchen discipline Be a part of a global culinary movement with Compass Group India! Apply now or tag someone whod be a great fit! Share your resumes at theshef@compass-group.co.in.

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience

The E xecutive Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. JOB RESPONSIBILITIES: Operations(Kitchen) Handling multiple outlets serviced from Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage controllable department expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding handling cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS office, and Data Analyse skill. Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.

The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Job responsibilities: Operations Handling multiple outlets serviced from the Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Ensured excellent customer service to all customers Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. R esponsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Responsible for maintaining the quality of food products and ensuring consistency in food delivery and standards. Ensure that all goals are geared toward exceeding guests expectations. Participate in long-range planning. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage department controllable expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching when needed. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Work closely with management to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Should be a Multitasker who can handle multiple outlets in a proper manner as per company standards and policy. Marketing & Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin, and profit and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Promoting and engaging with potential targets, converting them into customers and eventually, ambassadors for the centre both online and offline Target Regular customers, Schools, Institutes, Corporate, Booker's, and Event Organizer. Promoting other outlets of our company assisting guests in filling out the online feedback form and providing us the ratings. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS Office. Experience Required: Proven working experience as an Ex. Chef cum FNB Service manager with at least 10 years experience. Qualification: A Bachelor's degree in Hotel Management or related field. Time: Can be morning, general, or evening shift according to requirement. The normal shift will be in the evening (1 PM-11 PM) or as required.

Prepare special meals or substitute items according to guest dietary needs or preferences. Regulate and monitor temperatures of ovens, broilers, grills, and roasters to ensure food safety and quality. Pull food from freezer storage and thaw in the refrigerator following proper food handling guidelines. Ensure proper portion sizes, attractive arrangement, and appropriate garnishes for all dishes. Maintain accurate food logs in compliance with safety and health regulations. Monitor food preparation to ensure high standards of quality and quantity are consistently met. Communicate assistance requirements to the team during peak service times. Notify Chef of excess inventory for possible use in specials, minimizing food waste. Inform service staff of current menu specials and unavailable items for smooth guest communication. Prepare and cook food in accordance with established recipes, presentation guidelines, and quality standards. Prepare cold food items, such as salads and desserts, as needed. Assist with managing kitchen staff by participating in hiring, training, scheduling, performance evaluation, and coaching. Lead by example, maintaining professionalism and serving as a role model for coworkers. Adhere to all safety, sanitation, and security protocols; report any concerns to management. Ensure a clean, neat, and professional personal appearance and work environment. Anticipate guest needs and provide prompt, courteous responses to requests. Communicate effectively and professionally with guests, coworkers, and supervisors. Foster positive team relationships and actively support shared goals and workplace harmony. Follow and uphold all quality assurance and food preparation standards. Remain physically active throughout shifts; stand, walk, bend, and lift as necessary. Reach overhead and below the knees and perform physically demanding tasks such as twisting, pulling, and stooping.

Prepare special meals or substitute items according to guest dietary needs or preferences. Regulate and monitor temperatures of ovens, broilers, grills, and roasters to ensure food safety and quality. Pull food from freezer storage and thaw in the refrigerator following proper food handling guidelines. Ensure proper portion sizes, attractive arrangement, and appropriate garnishes for all dishes. Maintain accurate food logs in compliance with safety and health regulations. Monitor food preparation to ensure high standards of quality and quantity are consistently met. Communicate assistance requirements to the team during peak service times. Notify Chef of excess inventory for possible use in specials, minimizing food waste. Inform service staff of current menu specials and unavailable items for smooth guest communication. Prepare and cook food in accordance with established recipes, presentation guidelines, and quality standards. Prepare cold food items, such as salads and desserts, as needed. Assist with managing kitchen staff by participating in hiring, training, scheduling, performance evaluation, and coaching. Lead by example, maintaining professionalism and serving as a role model for coworkers. Adhere to all safety, sanitation, and security protocols; report any concerns to management. Ensure a clean, neat, and professional personal appearance and work environment. Anticipate guest needs and provide prompt, courteous responses to requests. Communicate effectively and professionally with guests, coworkers, and supervisors. Foster positive team relationships and actively support shared goals and workplace harmony. Follow and uphold all quality assurance and food preparation standards. Remain physically active throughout shifts; stand, walk, bend, and lift as necessary. Reach overhead and below the knees and perform physically demanding tasks such as twisting, pulling, and stooping.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience.

Prepare ingredients by portioning, chopping, and storing them following food safety guidelines. Wash and peel fresh fruits and vegetables for use in meals and garnishes. Weigh, measure, and mix ingredients according to standardized recipes. Cook hot and cold foods in accordance with recipes, quality standards, and presentation expectations. Operate kitchen equipment such as ovens, stoves, grills, fryers, and microwaves safely and efficiently. Monitor food quality and test for doneness to ensure it meets internal standards. Set up and break down assigned workstations before and after service. Serve food accurately in proper portions using correct plating techniques. Sanitize kitchen surfaces, equipment, tools, knives, and tables regularly. Verify that appliances and food maintain correct temperatures; take corrective action as needed. Follow company policies for safety and hygiene; report any maintenance needs, injuries, or unsafe conditions immediately. Maintain a clean and professional appearance; adhere to confidentiality standards and protect company assets. Communicate clearly and professionally with team members and supervisors. Work effectively with the team to meet shared goals and resolve issues cooperatively. Stand, sit, or walk for long periods; bend, reach, twist, stoop, and lift items up to 25 pounds as needed.

Prepare special meals or substitute items Regulate temperature of ovens, broilers, grills, and roasters Pull food from freezer storage to thaw in the refrigerator Ensure proper portion, arrangement, and food garnish Maintain food logs Monitor the quality and quantity of food that is prepared Communicate assistance needed during busy periods Inform Chef of excess food items for use in daily specials Inform Food & Beverage service staff of menu specials and out of stock menu items Ensure the quality of the food items Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Anticipate and address guests service needs Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Reach overhead and below the knees, including bending, twisting, pulling, and stooping PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash and peel fresh fruits and vegetables Weigh, measure, and mix ingredients Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Operate ovens, stoves, grills, microwaves, and fryers Test foods to determine if they have been cooked sufficiently Monitor food quality while preparing food Set-up and break down work station Serve food in proper portions onto proper receptacles Wash and disinfect kitchen area, tables, tools, knives, and equipment Check and ensure the correctness of the temperature of appliances and food Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience

the palms is looking for Commi Chef to join our dynamic team and embark on a rewarding career journey Assist senior chefs in food preparation and cooking Clean and chop ingredients and prepare them for cooking Measure and mix ingredients according to recipes Operate kitchen equipment, such as ovens, stoves, and grills Follow food safety and hygiene guidelines Basic knowledge of cooking techniques and ingredients Ability to follow recipes and instructions accurately Good communication and teamwork skills