634 Food Preparation Jobs - Page 21

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.

Prepare, cook, and present food according to Sodexo India standards, focusing on quality, hygiene, and budget compliance. Maintain cleanliness of kitchen equipment, surfaces, and flooring. Follow all safety rules and ensure 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. Execute 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.

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.

Prepare, cook, and present food according to Sodexo India standards, focusing on quality, hygiene, and budget compliance. Maintain cleanliness of kitchen equipment, surfaces, and flooring. Follow all safety rules and ensure 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. Execute 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.

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.

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 occasions

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.

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.

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.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook, and present food according to Sodexo India standards, focusing on quality, hygiene, and budget compliance. Maintain cleanliness of kitchen equipment, surfaces, and flooring. Follow all safety rules and ensure 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. Execute 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.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook, and present food according to Sodexo India standards, focusing on quality, hygiene, and budget compliance. Maintain cleanliness of kitchen equipment, surfaces, and flooring. Follow all safety rules and ensure 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. Execute 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.

Key Responsibilities - Prepare, cook and produce food to the company's 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 a 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. Key Competencies - Minimum 6 years of experience in hands-on cooking including: - Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. - Experience in menu planning and production. - Experience in or exposure to bulk cooking. - Commitment to quality. - Able to work with a substantial level of accountability. - Able to work individually or in a team. - Ability to control food costs. - Creativity. - Eye for detail.

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

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.

Job description Responsible for preparing, producing and presenting food as per Sodexo Indiastandards and within budget in accordance with company policy 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 Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Admin (Food & Beverage) - Executive / AM Experience: 5-12 years. Qualification: Any Graduate. Roles and Responsibilities Manage food and beverage operations, ensuring high-quality service standards. Oversee canteen management, including inventory control, ordering supplies, and maintaining hygiene. Develop menus that cater to diverse tastes and dietary requirements. Ensure the timely delivery of meals to staff. Monitor stock levels, minimize waste, and optimize resource utilization. Able and enthusiastic for cooking Manage events, prepare a menu and taste food.

Join our elite Culinary Team at a premium Corporate House in Shantigram, Gandhinagar, catering to a prestigious HNI client and their international delegates in a luxurious Executive Dining Area & Lounge. 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 CTC: Up to 12 LPA 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 In-hand Salary: Up to 60,000/month 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 In-hand Salary: Up to 60,000/month Apply Now Interested candidates may send their updated CV with a recent photograph to: Email: gayatri.vyas@sodexo.com WhatsApp: +91 79841 49790