634 Food Preparation Jobs - Page 22

Experience in South Indian Cuisiine ( Major)- Cloud Kitchen Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

Key Responsibilities: Maintain high standards of cleanliness and hygiene in the kitchen Plan and cook meals for lunch and occasional meetings Ensure timely meal preparation and serving Maintain kitchen inventory and coordinate grocery/ingredient purchases Serve meals to directors/senior executives professionally Key Skills: Expertise in Indian cuisine Knowledge of hygiene & food safety standards Experience in cooking for senior officials/corporate kitchens Kitchen organization and meal planning Polite, punctual, and trustworthy

FoodSutra is seeking a skilled and dynamic Campus Food Services Manager to lead our campus operations in Andhra Pradesh. With multiple canteens catering to a footfall of 3000, we are looking for an experienced professional who can manage the diverse food services efficiently. Role and Responsibilities: Oversee the food services operations within the campus, managing multiple canteens (8 to 9). Maintain a strong client relationship through exceptional service and understanding of their needs. Ensure smooth operations, timely service, and quality standards are met consistently. Qualifications and Experience: Minimum of 2 to 3 years of proven experience in a similar role. Strong background in client management and relationship building. Educational background in Hotel Management or any degree. 6 to 7 years of experience in the Food Service Industry. Age Limit : Bellow 40 years Package: Compensation will be competitive and in line with market standards, commensurate with experience and skills.

Brand : EL&N Cafe Location : Jio World Plaza, Bandra Kurla Complex, Mumbai Job Summary: The Commis is an entry-level position within the kitchen, responsible for assisting the Sous Chef, Junior Sous Chef and other senior team members in the preparation and production of a wide range of high-quality savory dishes in Hot & Cold Section. This role offers an excellent opportunity for a motivated and enthusiastic individual to learn and develop essential pastry skills in a professional and creative environment. Responsibilities: Assist in the preparation of ingredients for various hot and cold savory dishes (mise en place). Learn and master fundamental cooking techniques for both sections. Support the Senior team members in daily food production, ensuring quality and consistency. Ensuring all ingredients are fresh, of high quality, and stored properly. Ensuring orders are prepared in timely manner. Requirements : Minimum 1-2 years of experience in similar role. Minimum 12th grade education qualification. Candidate to be based in Mumbai. Should have positive and team-oriented attitude. Attention to detail and a commitment to cleanliness.

Responsibilities: Assist with food preparation Maintain cleanliness & organization of kitchen area Report equipment issues Support cooking team Manage inventory levels Food allowance Annual bonus

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 maximizing the financial performance in all areas of responsibility 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 Areas of responsibility comprise overseeing all food preparation areas. Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales • Study each recipe and gather all necessary ingredients • Cook food in a timely manner • Delegate tasks to kitchen staff • Inform wait staff about daily specials • Ensure appealing plate presentation • Supervise Cooks and assist as needed • Slightly modify recipes to meet customers needs and requests (e.g. reduce salt, remove dairy) • Monitor food stock and place orders • Check freshness of food and discard out-of-date items • Experiment with recipes and suggest new ingredients • Ensure compliance with all health and safety regulations within the kitchen area

Male/Female Cook/Chef req for Corp MD's house @ Coimbatore. Age:25-50 Yrs. Speak Tamil, Read English Menu & Coimbatore candidate prefer. Wkly rotation Shifts: 6 am-2 pm/1 pm-9 pm. 6 days work. 3+ Yrs South Indian cooking exp / Dip in Hotel Management Required Candidate profile Male/Female, Diploma in Hotel Management / 3+ Yrs South Indian cooking exp in Hotel/ House/Catering. Speak Tamil, Read English Menu, Local Coimbatore cooks only. Work in shift/8 Hrs/6days. Good mgmt. Perks and benefits Free food @ work; Company hospital medical support

Description We are seeking an experienced Shawarma/Sandwich Maker to join our team in UAE. The ideal candidate will have a passion for food preparation and a commitment to providing high-quality dishes to our customers. Responsibilities Prepare and cook shawarma and sandwiches according to recipes and customer preferences. Maintain high standards of hygiene and cleanliness in the kitchen. Ensure all ingredients are fresh and properly stored. Assist in inventory management and stock control. Provide excellent customer service and take orders accurately. Collaborate with team members to ensure smooth kitchen operations. Skills and Qualifications 2-4 years of experience in a fast-paced kitchen environment, preferably in shawarma or sandwich making. Strong knowledge of food safety and hygiene standards. Ability to work efficiently under pressure and manage time effectively. Excellent communication and interpersonal skills. Basic understanding of kitchen equipment and cooking techniques. Creativity in food preparation and presentation.

Description We are seeking a skilled Restaurant Shawarma / Sandwich Maker to join our team. The ideal candidate will have experience in preparing delicious shawarma and sandwiches, ensuring high-quality food service in a fast-paced environment. Responsibilities Prepare and cook shawarma and sandwiches according to menu specifications. Ensure high standards of food safety and hygiene in the kitchen. Assist in the preparation of ingredients for shawarma and sandwich making. Maintain cleanliness and organization of workstations and kitchen areas. Interact with customers to take orders and provide recommendations as needed. Monitor inventory levels and assist in ordering supplies when necessary. Skills and Qualifications 2-5 years of experience in a restaurant or food service environment, preferably in Middle Eastern cuisine. Strong knowledge of food preparation techniques and cooking methods. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Good communication skills and customer service orientation. Familiarity with health and safety regulations in food handling. Basic knife skills and experience with food preparation equipment.

Position Summary The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation Promote customer service by investigating and resolving food quality and service complaints Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable Supervisory Conduct daily safety and production meeting with kitchen staff Demonstrate and promote Opaas Core Values of ?Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Report concerns to the DNS immediately Supervise kitchen staff in all areas of production Delegate workflow and inform DNS immediately of any personnel issues Train, cross-train and certify all kitchen job stations Be prepared to perform any kitchen function, as required Ensure overall cleanliness and organization of the kitchen and storage areas Compliance Maintain compliance with Opaa! recipes and menu plans Obtain approval for menu changes from the DNS at least 24 hours in advance Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Report discrepancies to DNS immediately Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Maintain compliance with all HACCP processes and procedures Maintain compliance with HHFKA and CACFP Meal Patterns Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements Report unsafe working conditions and safety incidents in a timely manner Administrative Coordinate and submit food and supply orders to Boss Ensure production records are complete and accurate daily, per student grade groups Oversee, take commercial/commodity physical inventory count, and input into Boss Ensure First In First Out (FIFO) standards in storage Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document The invoice to be approved the day it is received Enter participation counts into Boss daily Ensure accurate and timely completion of all required logs Perform daily tray counts and reconcile them with the district report Ensure all meals are reimbursable Maintain open lines of communication with the building principal Conduct a weekly update meeting Conduct ?Daily Dish? meetings Organize and use the production board to plan and monitor the flow of service Attend and actively participate in all weekly Kitchen Manager meetings with DNS All other duties as assigned by Opaa! Food Management Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications Language Skills High School Diploma, GED, or Relevant Experience Required Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status Show more Show less

Dear Candidates Greetings from Z-Tech Solutions - Chennai Urgent Requirement for Cooking Master - Chennai (Madambakkam) Position: Shawarma Master Experience: Minimum 2 exp Working Hours: 12hours Salary: Rs.24,000 per month including overtime Qualification : 10th,12th & Hotel Management (Must need cooking knowledge) Other Benefits : Food and Accomodation will be included Job Location : Chennai (Madambakkam) Must know to cook a varieties of : Shawarma Grill Chicken BBQ Chicken Keyskills : Meat preparation BBQ techniques and Grilling Marination techniques Flavor profile expertise Hygiene and Food safety Plating styles Signature dishes Kitchen coordination Interested Candidates kindly share your updated CV/ Resume through whatsapp number or Call in this : Alex - +91 99620 05221 Contact Alex - 9962005221 NOTE : * WE PREFER ONLY TAMIL NADU CANDIDATES Thanks & Regards, Z TECH SOLUTIONS.

Dear Candidates Greetings from Z-Tech Solutions - Chennai Urgent Requirement for Continental Chef - Chennai (Madambakkam) Position: Chef/Cooking Master Experience: Minimum 2 to 4yrs exp Working Hours: 12hours Salary: Rs.24,000 per month including overtime Qualification : 10th,12th & Hotel Management (Must need cooking knowledge) Other Benefits : Food and Accomodation will be included Job Location : Chennai (Madambakkam) Must know to cook a varieties of : Pizza Burger Fried Chicken Pasta Sandwich Momo's Interested Candidates kindly share your updated CV/ Resume through whatsapp number or Call in this : Alex - +91 99620 05221 Contact Alex - 9962005221 NOTE : * WE PREFER ONLY TAMIL NADU CANDIDATES Thanks & Regards, Z TECH SOLUTIONS.

We are Licious and we are a Bengaluru based meat and seafood company founded in 2015 by Abhay Hanjura and Vivek Gupta, our founders, foodies and friends. We pride ourselves on being Indias most successful D2C food-tech brand operating in 20 cities across the country delighting over 32 lac customers with our de-licious fresh meat and seafood! Think you have what it takes to be the magic ingredient in the recipe that is Licious? Read on... What makes the role meaty? Hands-on experience in maintaining hygiene, safety, and workflow efficiency Opportunity to work in fast-paced, high-production kitchen environments Balance of independent tasks and team collaboration Exposure to real product development from trials to final formulation Involvement in quality control and continuous process improvement Opportunity to present samples and support Sales & Marketing Requires strong culinary, technical, and organisational skills Encourages use of tools like MS Excel for data and recipe management Cross-functional collaboration with commercial, production, and technical teams Stay updated with market trends and consumer preferences. High expectations from leadership promotes ownership and responsibility Ability to work under pressure and meet tight deadlines Work in varied physical environments refrigerated, hot, dry, or damp rooms We hope that you have.. Basic knowledge and practical experience in cooking methods. Must have a keen interest to read, explore, and improve ones understanding of regional and international dishes depending on project briefs, from the marketing department. A good understanding of culinary fundamentals. Strong organisation skills in managing multiple projects

The Finns Weaver Resort, located in Kaziranga, Assam, offers a luxurious and tranquil experience nestled in the serene landscapes of Kaziranga. With 35 meticulously designed rooms, the resort provides diverse accommodations tailored to every guest showcasing the charm of Assam and Kaziranga. Role Description This is a full-time on-site role as a Food and Beverages Associate at Finns Weaver Resort. The role involves providing top-notch food service, delivering exceptional customer service, managing food and beverage operations, and utilizing strong communication and culinary skills to enhance the guest experience. Qualifications Food Service and Culinary Skills Customer Service and Communication abilities Experience in Food Beverage operations Ability to work well in a team Attention to detail and organizational skills Hospitality or related certification is a plus

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

Roles and Responsibilities: Supervise daily kitchen operations to ensure smooth and timely food preparation Monitor staff performance and ensure adherence to hygiene and safety standards Ensure consistency and quality of dishes as per defined recipes and portioning Maintain kitchen inventory, track stock levels, and coordinate with purchase team for replenishment Assign duties and schedules to kitchen staff, including cooks, helpers, and cleaning personnel Implement and enforce standard operating procedures (SOPs) for food handling and kitchen cleanliness Conduct pre-opening checks to ensure readiness of all sections (prep, cooking, cleaning) Identify training needs and guide kitchen staff for skill improvement and standardisation Monitor wastage and control food costs without compromising quality Coordinate with service team to ensure timely delivery of KOT orders

Responsibilities: * Maintain high food safety standards at all times * Prepare authentic Indian & Chinese dishes using traditional methods * Collaborate with kitchen team on menu planning and inventory management Provident fund Food allowance Annual bonus

Assist in food preparation, cooking, and plating Maintain kitchen cleanliness and organization Learn kitchen operations, recipes, and techniques Support kitchen staff in meal preparation Follow safety and hygiene protocols SHARE RESUME: 97739 84478

Assist in food preparation, cooking, and plating Maintain kitchen cleanliness and organization Learn kitchen operations, recipes, and techniques Support kitchen staff in meal preparation Follow safety and hygiene protocols Basic knowledge of cooking techniques Willingness to learn and work in a fast-paced environment SHARE RESUME: 97739 84478

Responsibilities: * Manage kitchen operations: food prep, menu planning, F&B service. * Collaborate with head chef on culinary strategies. * Ensure food quality & hygiene standards. Food allowance Annual bonus Provident fund

HIRING... Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Location: Greater Noida Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities • Master in Multi-Cuisines Plans menu for School/University Cafeteria and events. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Approves the requisition of products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Periodically visits dining area when it is open to welcome members. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed. Qualifications: • Bachelor's degree from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

We are looking for a dedicated and enthusiastic Commis Chef to join our kitchen team. As a Commis Chef, you will work closely with the Chef de Partie to support food preparation and ensure a smooth, clean, and efficient kitchen environment. This is a great opportunity for someone passionate about food and eager to grow their culinary skills. Key Responsibilities: Accurately measure and prepare ingredients as directed by the Chef de Partie. Assist in preparing meals by washing, peeling, chopping fruits and vegetables, and seasoning meats. Help create basic salads, sauces, and garnishes under guidance. Receive and check deliveries, ensuring quality and quantity match the order. Monitor stock levels and notify supervisors when supplies are running low. Remove and dispose of expired or spoiled food items from storage areas. Maintain cleanliness and sanitation of workstations and kitchen areas. Present prepared dishes neatly and consistently as instructed by the Chef de Partie. Requirements: Prior experience in a professional kitchen (preferred but not mandatory). Basic knowledge of food safety and hygiene practices. Strong attention to detail and ability to follow instructions. Team player with good communication and time-management skills. Willingness to learn and grow in a fast-paced kitchen environment. What We Offer: A supportive environment to learn and grow your culinary career. Opportunities to train under experienced chefs. Meals during shifts and other staff benefits. A clean, professional, and inclusive work environment. Note: - URGENT HIRING!!! For more information call or whatsapp+91 8882318716 Location's: Canada, Australia, New Zealand, UK, Germany, Singapore (Not in India) Benefits: Medical Insurances, Travel allowances, Flight Tickets, Meals, etc.

Maternal & baby Care Roles and responsibilities: Supporting mothers physically during the postpartum period Guiding breastfeeding and baby hygiene Performing postnatal massage and baby massage(training can be provided) food preparation for the mother Performance bonus Referral bonus

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Dear Candidate, We at Kailash Healthcare Limited , is urgently hiring for South Indian Cook , for Noida Sector 27 , Location. Job Location : Kailash Hospital & Heart Institute, Sector 27, Noida Only Male Candidate. Should have experience of cooking South Indian Food - Dosa, Sambar, Idli, Vada, Uttapam, etc. Contact Details: Name- Nisha Singh Contact Number- 8448519870 Email- resume@kailashhealthcare.com Thanks & Regards Nisha Singh Kailash Healthcare Limited