629 Food Preparation Jobs - Page 20

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Greet customers, seat them, and provide them with menus Take food and beverage orders and ensure accuracy Serve food and beverages to customers and provide exceptional customer service Clean tables and dining areas after customers leave Maintain a clean and organized dining area, including sweeping and mopping floors, wiping down tables and chairs, and keeping condiments and utensils organized Assist kitchen staff with food preparation and plating as needed Answer customer inquiries and complaints, and escalate issues to management as needed Process customer payments and reconcile cash register at the end of each shift Assist in opening and closing duties, including setting up tables and chairs, preparing condiments, and locking up at the end of the day Follow all health and safety regulations and company policies Strong communication and interpersonal skills

EXPERIENCE – Minimum 4 years Experience as a Assistant Quality Manager in any restaurant or FOOD PRODUCTION INDUSTRY

Role & responsibilities Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPIs, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity

Proficiency in Continental, Italian cuisine, Pantry sections, Hot and Cold kitchen, Cut fruits, Juices, Shakes. Should have hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication & time management skills. Multitasking ability would be advantageous. Aspiring Chefs will have to demonstrate their culinary skills practically in the Food Trial Interview. Free food and accommodation will be provided. 10 years and above Based on experience, Negotiable. Nellore, Andhra Pradesh 7997733000, 7794999837 hr@rainentertainments.com, careers@rainentertainments.com Graduation/Diploma in Food Production/Catering Technology Well experienced CONTINENTAL CHEF

Responsibilities: Assist head chef with menu planning and inventory management Collaborate on food preparation and cooking techniques Maintain cleanliness and organization of kitchen area Annual bonus

Role & responsibilities He/She will responsible for arranging all Food and Beverage Needs for Students, Teachers, Admin, Support staff and visitors. Ordering and stocking supplies with Coordination with purchase manager for Service. Meeting guests and ensuring that all needs are met, delegating supervisors and steward, insuring all food and beverage area cleaned and sanitized before 20 min of each meal circle. on time pickup of all food before 20 min of each meal circle with coordination of Chef Manage /Head Chef. Duel responsibility with chef manage/head chef of Handing students /parents /admin /teachers and support staff Query. Documentation of HACCP form and format related to buffet service.

Responsibilities: Manage kitchen operations during shifts Oversee food production, menu planning & costing Ensure North and South Indian specialties Control wastage & prepare meals for catering events

Responsibilities: * Prepare authentic South Indian dishes especially Dosa * Collaborate with restaurant team on menu planning & cost control * Ensure food quality, safety & presentation standards * Manage catering events & customer service Food allowance

1. Knows standardisation of food & beverage program across all outlets. 2. Strong background in adhering to SOPs, recipes and training manuals. 3. Vendor & supply chain collaboration.

Responsibilities: * Maintain clean kitchen environment * Prepare meals according to recipes * Manage inventory levels * Collaborate with restaurant team on menu planning * Ensure food safety standards met Food allowance

* Food Preparation * Station Management * Quality Control * Inventory & waste management

Stone hedge Group of Hotels owned two luxury and three lean luxury hotels at leh, ladakh. We are looking for a chef with good knowledge of multi cuisine .

preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor.

Greetings from ICS Foods!! We are hiring for Specialized cooks for multiple locations. 1. North India Cook (Tirunelveli) 2. South Indian Cook (Gudur) 3. Continental Cook (Chennai) Preferred candidate profile:- The candidate must have minimum 3+ years of experience in his current role. He should be okay to work in Shifts & in Manufacturing industry. Benefits:- Accommodation & food is provided. Interested candidates please share your resume to sappna.sengupta@icsfoods.in

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Roles and Responsibilities : Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE& training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods May plan and price menu items, order supplies, and keep records and accounts Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Overview: Sodexo Food Solutions India Pvt. Ltd. is looking for a dedicated and experienced Senior Pantry Associate to join our dynamic team. If you have a passion for food preparation, an eye for detail, and thrive in a collaborative kitchen environment, we invite you to embark on a rewarding career journey with us! Responsibilities: Food Preparation: Prepare and assist in the preparation of a variety of cold or uncooked food items, including salads, dressings, sandwiches, and appetizers. This involves precise cutting, slicing, dicing, and assembling ingredients. Clean and Organize: Maintain the pantry and food preparation area to the highest standards of cleanliness, sanitation, and organization. This includes the meticulous upkeep of all kitchen equipment and utensils. Stock Inventory: Proactively monitor and maintain optimal inventory levels of all pantry ingredients and supplies. You'll be responsible for replenishing items as needed and reporting any shortages to the chef or kitchen manager promptly. Follow Recipes: Consistently follow standardized recipes and guidelines for preparing specific dishes or components, ensuring uniformity in taste, quality, and presentation across all preparations. Presentation: Pay close attention to the visual presentation of dishes, arranging food items in an appealing and artistic manner, particularly for salads and appetizers, to enhance the dining experience. Quality Control: Ensure that all food items prepared in the pantry meet stringent quality standards and are free from contamination or defects before they are served. Assist Kitchen Staff: Collaborate effectively with chefs, cooks, and other kitchen staff to support overall kitchen operations. This may include fetching ingredients, assisting in plating, and sharing responsibilities during peak service times to ensure smooth workflow. Requirements: Proven experience as a Pantry Associate or in a similar role within a fast-paced kitchen or food service environment. Demonstrated knowledge of food safety and sanitation regulations. Strong knife skills and proficiency in preparing cold food items. Ability to follow recipes accurately and maintain consistency. Excellent organizational skills and attention to detail. Ability to work effectively in a team and communicate clearly. Flexibility to work shifts, which may include evenings, weekends, and holidays, as per operational needs.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Overview: Sodexo Food Solutions India Pvt. Ltd. is looking for a dedicated and experienced Senior Pantry Associate to join our dynamic team. If you have a passion for food preparation, an eye for detail, and thrive in a collaborative kitchen environment, we invite you to embark on a rewarding career journey with us! Responsibilities: Food Preparation: Prepare and assist in the preparation of a variety of cold or uncooked food items, including salads, dressings, sandwiches, and appetizers. This involves precise cutting, slicing, dicing, and assembling ingredients. Clean and Organize: Maintain the pantry and food preparation area to the highest standards of cleanliness, sanitation, and organization. This includes the meticulous upkeep of all kitchen equipment and utensils. Stock Inventory: Proactively monitor and maintain optimal inventory levels of all pantry ingredients and supplies. You'll be responsible for replenishing items as needed and reporting any shortages to the chef or kitchen manager promptly. Follow Recipes: Consistently follow standardized recipes and guidelines for preparing specific dishes or components, ensuring uniformity in taste, quality, and presentation across all preparations. Presentation: Pay close attention to the visual presentation of dishes, arranging food items in an appealing and artistic manner, particularly for salads and appetizers, to enhance the dining experience. Quality Control: Ensure that all food items prepared in the pantry meet stringent quality standards and are free from contamination or defects before they are served. Assist Kitchen Staff: Collaborate effectively with chefs, cooks, and other kitchen staff to support overall kitchen operations. This may include fetching ingredients, assisting in plating, and sharing responsibilities during peak service times to ensure smooth workflow. Requirements: Proven experience as a Pantry Associate or in a similar role within a fast-paced kitchen or food service environment. Demonstrated knowledge of food safety and sanitation regulations. Strong knife skills and proficiency in preparing cold food items. Ability to follow recipes accurately and maintain consistency. Excellent organizational skills and attention to detail. Ability to work effectively in a team and communicate clearly. Flexibility to work shifts, which may include evenings, weekends, and holidays, as per operational needs.

Overview: Sodexo Food Solutions India Pvt. Ltd. is looking for a dedicated and experienced Senior Pantry Associate to join our dynamic team. If you have a passion for food preparation, an eye for detail, and thrive in a collaborative kitchen environment, we invite you to embark on a rewarding career journey with us! Responsibilities: Food Preparation: Prepare and assist in the preparation of a variety of cold or uncooked food items, including salads, dressings, sandwiches, and appetizers. This involves precise cutting, slicing, dicing, and assembling ingredients. Clean and Organize: Maintain the pantry and food preparation area to the highest standards of cleanliness, sanitation, and organization. This includes the meticulous upkeep of all kitchen equipment and utensils. Stock Inventory: Proactively monitor and maintain optimal inventory levels of all pantry ingredients and supplies. You'll be responsible for replenishing items as needed and reporting any shortages to the chef or kitchen manager promptly. Follow Recipes: Consistently follow standardized recipes and guidelines for preparing specific dishes or components, ensuring uniformity in taste, quality, and presentation across all preparations. Presentation: Pay close attention to the visual presentation of dishes, arranging food items in an appealing and artistic manner, particularly for salads and appetizers, to enhance the dining experience. Quality Control: Ensure that all food items prepared in the pantry meet stringent quality standards and are free from contamination or defects before they are served. Assist Kitchen Staff: Collaborate effectively with chefs, cooks, and other kitchen staff to support overall kitchen operations. This may include fetching ingredients, assisting in plating, and sharing responsibilities during peak service times to ensure smooth workflow. Requirements: Proven experience as a Pantry Associate or in a similar role within a fast-paced kitchen or food service environment. Demonstrated knowledge of food safety and sanitation regulations. Strong knife skills and proficiency in preparing cold food items. Ability to follow recipes accurately and maintain consistency. Excellent organizational skills and attention to detail. Ability to work effectively in a team and communicate clearly. Flexibility to work shifts, which may include evenings, weekends, and holidays, as per operational needs.

Open Positions 1) Executive Sous Chef Key Skills: Experience managing VIP movements; must be from branded hotel chains Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 6 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Senior Sous Chef 2) Gujarati Maharaj Key Skills: Expertise in authentic Gujarati cuisine Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in branded hotels Preferred Title: Senior CDP / Junior Sous Chef 3) Senior Sous Chef Indian Cuisine Key Skills: Proficiency in regional Indian cuisines; luxury service experience preferred Location: Shantigram, Gandhinagar Qualification: Diploma/Degree in Hotel Management Experience: Minimum 5 years in luxury/branded hotel chains Preferred Titles: Sous Chef / Junior Sous Chef

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous stateEnsure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous stateEnsure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management.

Prepare, cook, and present food according to company standards, with a focus on presentation, hygiene, and cost-efficiency. Maintain cleanliness of kitchen equipment, surfaces, and flooring. Follow all safety rules and ensure that equipment and materials are not left in hazardous conditions. Ensure personal grooming and hygiene, and monitor the same for all kitchen staff. Assist the Manager, Site In-charge, Sous Chef, or Senior Cook in indenting provisions. Carry out any additional assignments given by superiors or management on a daily or occasional basis. Key Competencies Minimum 6 years of hands-on cooking experience in high-pressure catering environments (preferably commercial or industrial). Skilled in menu planning, food production, and bulk cooking. Strong commitment to food quality and presentation. Capable of working independently or as part of a team. Responsible for food cost control and efficient resource use. Creative with an eye for detail and presentation.