629 Food Preparation Jobs - Page 17

The Pllazio Hotel, Gurgaon is looking for Commis to join our dynamic team and embark on a rewarding career journey Build and manage online communities across various platforms Engage with community members, answer questions, and respond to feedback in a timely manner Create and implement strategies to grow and nurture the community Collaborate with marketing and customer support teams to address issues and improve user experience Monitor discussions and trends within the community to identify opportunities and potential problems Organize and promote events, contests, or other activities to foster community engagement Develop and maintain relationships with key community influencers and advocates Analyze community feedback and metrics to measure the effectiveness of community initiatives Stay updated on industry trends and best practices in community management

Responsible for preparing and cooking food in accordance with recipes, quality and presentation standards, and health and safety regulations. Supports the culinary team by preparing ingredients, maintaining cleanliness, and ensuring efficient operation of kitchen stations. Contributes to delivering a high-quality dining experience by maintaining food quality, safety, and team collaboration. Key Responsibilities Food Preparation & Cooking Prepare ingredients for cooking, including portioning, chopping, washing, peeling, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients accurately. Prepare and cook food items according to recipes, quality standards, and preparation checklists. Prepare cold foods and assist in plating dishes. Test food to ensure it is cooked to the proper temperature and quality. Equipment Operation & Station Management Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers. Set up and break down workstations before and after shifts. Serve food in proper portions and on proper receptacles. Monitor appliance and food temperatures for accuracy and safety compliance. Sanitation & Cleanliness Wash and disinfect kitchen areas, tables, tools, knives, and equipment. Maintain a clean and organized kitchen environment in line with sanitation and safety standards. Safety & Compliance Follow all safety and security procedures; report maintenance needs, accidents, injuries, and unsafe conditions to the manager. Complete required safety training and certifications. Adhere to uniform, grooming, and appearance standards. Protect company assets and maintain the confidentiality of proprietary information. Teamwork & Communication Communicate clearly and professionally with team members. Build and maintain positive working relationships. Support team goals and listen and respond to concerns of coworkers. Uphold quality expectations and kitchen standards at all times. Physical Requirements Ability to stand, walk, or sit for extended periods or entire shifts. Able to reach overhead and below the knees, bend, twist, pull, and stoop as needed. Preferred Qualifications Education: High school diploma or G.E.D. equivalent. Experience: At least 1 year of related work experience in a professional kitchen setting. Supervisory Experience: None required. License/Certification: Not required.

Responsible for preparing and cooking food in accordance with recipes, quality and presentation standards, and health and safety regulations. Supports the culinary team by preparing ingredients, maintaining cleanliness, and ensuring efficient operation of kitchen stations. Contributes to delivering a high-quality dining experience by maintaining food quality, safety, and team collaboration. Key Responsibilities Food Preparation & Cooking Prepare ingredients for cooking, including portioning, chopping, washing, peeling, and storing food. Weigh, measure, and mix ingredients accurately. Prepare and cook food items according to recipes, quality standards, and preparation checklists. Prepare cold foods and assist in plating dishes. Test food to ensure it is cooked to the proper temperature and quality. Equipment Operation & Station Management Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers. Set up and break down workstations before and after shifts. Serve food in proper portions and on proper receptacles. Monitor appliance and food temperatures for accuracy and safety compliance. Sanitation & Cleanliness Wash and disinfect kitchen areas, tables, tools, knives, and equipment. Maintain a clean and organized kitchen environment in line with sanitation and safety standards. Safety & Compliance Follow all safety and security procedures; report maintenance needs, accidents, injuries, and unsafe conditions to the manager. Complete required safety training and certifications. Adhere to uniform, grooming, and appearance standards. Protect company assets and maintain the confidentiality of proprietary information. Teamwork & Communication Communicate clearly and professionally with team members. Build and maintain positive working relationships. Support team goals and listen and respond to concerns of coworkers. Uphold quality expectations and kitchen standards at all times. Physical Requirements Ability to stand, walk, or sit for extended periods or entire shifts. Able to reach overhead and below the knees, bend, twist, pull, and stoop as needed. Preferred Qualifications Education: High school diploma or G.E.D. equivalent. Experience: At least 1 year of related work experience in a professional kitchen setting. Supervisory Experience: None required. License/Certification: Not required.

As a Commi 1 , you'll be a key part of our culinary team, responsible for preparing high-quality dishes that delight our guests. You'll work closely with the leadership to ensure all food meets our exacting standards for taste, presentation, and safety. This role is perfect for a skilled cook looking to advance their career in a dynamic and professional kitchen environment. Your Responsibilities Food Preparation & Quality Control: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Handle special meal requests or substitute items. Regulate temperatures of ovens, broilers, grills, and roasters. Manage thawing processes for food from freezer storage. Ensure proper portioning, arrangement, and garnishing of all dishes. Maintain food logs and monitor the quality and quantity of prepared food. Prepare cold food items as required. Kitchen Coordination & Communication: Communicate assistance needed during busy periods to ensure smooth operations. Inform the Chef of excess food items that can be used in daily specials. Inform Food & Beverage service staff about menu specials and any out-of-stock items. Ensure the overall quality of all food items. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model. Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete safety training and certifications. Ensure your uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Anticipate and address guests service needs (indirectly, through culinary contributions). Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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. Supervisory Experience: No supervisory experience.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

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. Supervisory Experience: No supervisory experience.

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. Supervisory Experience: No supervisory experience. License or Certification: None

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. Supervisory Experience: No supervisory experience. License or Certification: None

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 ingredients for cooking by portioning, chopping, washing, and storing items properly. Wash and peel fresh produce; weigh, measure, and mix ingredients accurately. Cook and prepare food items following recipes, presentation standards, and quality guidelines. Operate and monitor kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. Check food temperatures and appliance settings to ensure proper cooking and storage conditions. Set up and break down workstations efficiently and maintain cleanliness of tools and prep areas. Prepare cold foods and serve items in appropriate portions using correct serving vessels. Wash and disinfect kitchen tools, surfaces, and equipment in compliance with sanitation standards. Follow all company safety and sanitation protocols, and report any incidents or maintenance needs. Maintain a clean and professional appearance and communicate clearly with colleagues. Work collaboratively with kitchen team members to support overall operational goals. Adhere to company standards and quality expectations during the full work shift.

The Line Cook / Prep Cook is responsible for preparing ingredients, cooking food items, and maintaining a clean and organized kitchen environment. This role ensures that all food is prepared according to recipes, quality, and safety standards, while supporting smooth kitchen operations. Key Responsibilities: Prepare ingredients for cooking, including portioning, chopping, and proper storage of food items. Wash, peel, and prepare fresh fruits and vegetables. Weigh, measure, and mix ingredients accurately. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Prepare cold foods such as salads and sandwiches. Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers safely and efficiently. Test foods to ensure they are cooked properly and meet quality standards. Monitor the quality of food during preparation and cooking. Set up and break down work stations at the beginning and end of shifts. Serve food in proper portions and onto appropriate plates or containers. Clean and disinfect kitchen areas, including tables, tools, knives, and equipment regularly. Check and ensure all appliances and foods are maintained at correct temperatures. Adhere to all company safety and security policies; promptly report maintenance issues, accidents, injuries, and unsafe conditions. Complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance. Protect company assets and maintain confidentiality of proprietary information. Communicate clearly and professionally with kitchen staff and other departments. Build and maintain positive working relationships; support the team in achieving common goals; listen and respond appropriately to coworkers concerns. Ensure adherence to all quality expectations and safety standards. Perform physical activities including standing, sitting, walking for extended periods or entire shifts, reaching overhead and below knees, bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Perform other reasonable duties as assigned by supervisors. Preferred Qualifications: Education: High school diploma or GED equivalent. Work Experience: Minimum of 1 year in a related food preparation or cooking role. Supervisory Experience: None required.

The Cook is responsible for preparing high-quality food items in accordance with recipes, quality standards, and presentation guidelines. This role involves monitoring food quality and quantity, maintaining food logs, assisting with kitchen operations during busy periods, and supporting management with training and team coordination. The Cook ensures compliance with safety, sanitation, and company policies while maintaining a professional work environment. Key Responsibilities: Prepare special meals and substitute items as needed. Regulate temperatures of ovens, broilers, grills, and roasters to ensure proper cooking. Pull food from freezer storage to thaw safely in refrigerators. Ensure proper portion sizes, arrangement, and food garnish for all dishes. Maintain accurate food logs and monitor the quality and quantity of food prepared. Communicate assistance requirements during busy periods to maintain smooth operations. Inform the Chef about excess food items for potential use in daily specials. Notify Food & Beverage service staff regarding menu specials and out-of-stock items. Prepare and cook food according to recipes, quality, and presentation standards, including cold food preparation. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen staff. Serve as a role model within the team. Follow all company safety, security, and sanitation policies and procedures. Report maintenance needs, accidents, injuries, and unsafe conditions promptly. Complete required safety training and certifications. Maintain a clean and professional uniform and personal appearance. Protect company assets and maintain confidentiality of proprietary information. Anticipate and address guest service needs effectively. Communicate clearly and professionally with team members and other departments. Develop and maintain positive working relationships and support team goals. Listen and respond appropriately to employee concerns. Ensure adherence to all quality expectations and standards. Perform physical tasks including standing, sitting, walking for extended periods, and reaching, bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Perform other reasonable duties as requested by Supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: Minimum of 3 years in a related culinary or food preparation role. Supervisory Experience: None required.

Kitchen Support Experts play an important role in support of several hotel functions. These associates may work across departments (eg, kitchen, food and beverage, employee dining room) to support cleaning and basic kitchen preparation needs. Whether preparing fresh clean linen and spotless dining ware for guests to enjoy, operating and maintaining cleaning equipment and tools (eg, dishwashing machines, hand wash stations), or transporting dishware across the hotel, these associates do whatever it takes to get the job done. 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. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. 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 QUALIFICATIONS Education: No high school diploma or G. E. D. equivalent. Related Work Experience: No related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

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 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: High school diploma or GED equivalent Related Work Experience: At least 1 year of related work experience Supervisory Experience: No supervisory experience License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

As a Commis - I , you'll be a key part of our culinary team, responsible for preparing high-quality dishes that delight our guests. You'll work closely with the leadership to ensure all food meets our exacting standards for taste, presentation, and safety. This role is perfect for a skilled cook looking to advance their career in a dynamic and professional kitchen environment. Your Responsibilities Food Preparation & Quality Control: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Handle special meal requests or substitute items. Regulate temperatures of ovens, broilers, grills, and roasters. Manage thawing processes for food from freezer storage. Ensure proper portioning, arrangement, and garnishing of all dishes. Maintain food logs and monitor the quality and quantity of prepared food. Prepare cold food items as required. Kitchen Coordination & Communication: Communicate assistance needed during busy periods to ensure smooth operations. Inform the Chef of excess food items that can be used in daily specials. Inform Food & Beverage service staff about menu specials and any out-of-stock items. Ensure the overall quality of all food items. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model. Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete safety training and certifications. Ensure your uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Anticipate and address guests service needs (indirectly, through culinary contributions). Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

POSITION : KITCHEN HELPER SALARY :700EURO LOCATION : ROMANIA EXPERIENCE: 1 YEAR BENEFITS : FREE ACCOMMODATION DUTIES AND RESPONSIBILITIES : Cleaning and Sanitation Food Preparation Assistance Stocking and organizing kitchen supplies

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment and uniforms. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an on-going employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Prepare special meals and substitute items according to recipes and standards. Regulate temperatures of ovens, broilers, grills, and roasters to ensure proper cooking. Thaw food safely by transferring from freezer to refrigerator as needed. Ensure proper portion size, arrangement, and garnish for food presentation. Maintain accurate food logs and monitor quality and quantity of prepared food. Communicate assistance needs during busy periods to management or team. Inform Chef about excess food items for daily specials preparation. Notify Food & Beverage staff about menu specials and out-of-stock items. Prepare cold food items following quality and presentation standards. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Serve as a role model by maintaining professionalism and supporting company policies. Follow all safety, security, and hygiene policies; report maintenance needs, accidents, or unsafe conditions. Maintain clean and professional personal appearance; protect company assets and confidentiality. Anticipate and address guest service needs promptly and professionally. Communicate clearly and develop positive working relationships within the team. Support team efforts to achieve common goals and respond appropriately to employee concerns. Stand, sit, or walk for extended periods; perform physical tasks such as bending, 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. 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. Supervisory Experience: No supervisory experience.

Prepare ingredients for cooking, including portioning, chopping, and storing food Wash, peel, weigh, measure, and mix fresh fruits and vegetables and other ingredients Cook food according to recipes, quality and presentation standards, and food preparation checklists Operate kitchen equipment like ovens, stoves, grills, microwaves, and fryers; test food doneness Set up and break down workstations; serve food in proper portions and receptacles Clean and disinfect kitchen areas, tools, equipment, and ensure temperature accuracy of appliances Follow safety, security, and hygiene policies and report any unsafe conditions Maintain professional appearance and protect company assets Communicate professionally and collaborate with team members Adhere to quality standards and maintain physical ability for long shifts and physical tasks

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.

We refer to an opening for the position of Commis 1,2 & 3 in our company Theobroma Foods Pvt. Ltd. to be based at Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent range of offerings that include 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 JOB DESCRIPTION: To forecast and document the raw material requirement from stores for the duration of one week To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To ensure that the work stations are properly equipped at the commencement of shift To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis To execute the work through Commis III & II according to menu specification prepared by DCDP To prepare products as per the menu recipe approved by the Company To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift Department: Pastry, Bread, Brownie, Chocolate, Hot & Cold & Cafteria. Job Location: Changodar, Ahmedabad Note: Freshers can also apply. 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 Changodar, Ahmedabad, 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 put forth 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 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.