635 Food Preparation Jobs - Page 25

We are on the lookout for a passionate and seasoned F&B Manager to lead our luxury hospitality operations in Junagadh. This opportunity is exclusively for professionals currently working with top-tier hotels like The Oberoi, Taj, Leela, or ITC.

Role & responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. 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. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Responsible for the work assigned by Head Chef in Asian section of the kitchen as per the standards. 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 to perform miscellaneous job-related duties as assigned. Ensure adherence to quality expectations and standards. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. *Note - Food Trial is a Must

1. Kitchen Management Oversee daily kitchen operations to ensure smooth and efficient service. Implement standard operating procedures (SOPs) and maintain cleanliness and hygiene as per food safety norms. Ensure coordination among kitchen staff and with front-of-house teams. 2. Training & Development Train and mentor kitchen staff to maintain consistency, improve skills, and ensure team efficiency. Conduct regular workshops and hands-on sessions to keep staff updated with culinary trends and techniques. 3. Inventory Management Monitor stock levels of ingredients and kitchen supplies. Manage ordering, receiving, and proper storage to minimize wastage and control food costs. Maintain accurate inventory records and conduct regular audits. 4. Costing & Budgeting Develop and standardize recipes with proper portioning and cost control. Analyze food cost reports and identify opportunities to improve profitability without compromising quality. Work closely with management to maintain budgeted food costs. 5. Hiring & Staffing Lead the recruitment and selection process for kitchen staff. Ensure proper onboarding, orientation, and integration of new team members. Monitor performance and provide feedback to build a strong kitchen team. 6. Quality Management Uphold high standards of food presentation, taste, and quality. Conduct regular quality checks and ensure that all dishes meet the brands culinary standards. Address customer feedback and complaints related to food quality with prompt and effective solutions. Qualifications: Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or relevant certification preferred. Strong leadership, communication, and organizational skills. In-depth knowledge of kitchen operations, food safety standards, and inventory management systems. Ability to work under pressure and adapt to a dynamic environment.

We are looking for a dedicated and reliable Kitchen Helper for our restaurant. The candidate will be responsible for assisting in food preparation, maintaining kitchen cleanliness, and supporting the kitchen staff. This role requires a 10th pass qualification and involves working 8-hour shifts. The ideal candidate should be presentable, efficient, and able to work in a fast-paced environment. Experience in a similar role is preferred but not mandatory. Benefits include EPF and ESI.

- Strong experience in hotel and F&B operations with top hospitality brands In-depth menu knowledge - Proven experience dealing with VIP clientele Role & responsibilities

This Jobs is only for Abroad Location Location :- Singapore & New Zealand Job Description:- Preparing and assembling ingredients for menu items. Preparing high-quality meals and food items according to company recipes. Storing excess food at the correct temperature in order to avoid spoilage. Ensuring that food portions and food presentation meet company standards. Monitoring supplies and re-ordering stock as needed. Ensuring that cooking utensils are clean before each use. Cleaning and sterilizing food preparation areas. Assisting other cooks to ensure that food orders are completed in a timely manner. Efficiently resolving problems with customers orders.

Description We are seeking experienced Kitchen Helpers to join our culinary team. The ideal candidates will have a solid background in food preparation and kitchen operations, with the ability to work efficiently in a high-pressure environment. Responsibilities Assist chefs and kitchen staff in food preparation and cooking processes. Maintain cleanliness and organization of the kitchen and dining areas. Wash, chop, and prepare ingredients as directed by chefs. Handle kitchen equipment and tools safely and effectively. Follow food safety and hygiene standards diligently. Assist in inventory management and stock rotation. Skills and Qualifications 5-10 years of experience in a kitchen or food service environment. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment. Strong communication and teamwork skills. Basic culinary skills and knowledge of kitchen equipment. Physical stamina to handle long hours of standing and lifting heavy items. Kitchen Helpers - 10 nos. Minimum 5 years experience at least in food and beverage field, Italian restaurant. Salary : KD 120. Free Food, Accommodation and Transportation.

Do you have an appetite for all things Food & BeverageAre you as keen as mustard where service is concerned, whilst ensuring back of house is in order whether it be a plate full of numbers, setting a rota or laying the table for a successful team Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Food & Beverage Service Team are sophisticated hosts with an instinctive ability to anticipate guestsneeds by being in the right place at the right time and delivering a hospitality experience that goes above and beyond creating memorable moments for our guests, As Assistant Manager Bar, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Assistant Manager Bar: Supports the smooth running of the food & beverage department, where all aspects of the guest food & beverage service experience are delivered to the highest levels Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to guest enquiries Delivers on plans and objectives where food & beverage initiatives & hotel targets are achieved Manages the food & beverage team fostering a culture of growth, development and performance within the department Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Delivers effective programmes that advance service standards, profitability and cost control Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Assistant Manager Bar : Proven experience in food & beverage service with excellent problem-solving capabilities Excellent managerial skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills CAREERS Join us in our mission to make every moment matter for our guests and be part of the most inspired hotel company in the world At Radisson Hotel Group we believe that people are our number one asset As one of the worlds largest hotel companies, we are always looking for great people to join our team If this sounds like an ambition you share, then start with us, To find out more about the Radisson Hotel Group, our Culture and Beliefs, then why not visit us at careers radissonhotels , Skills Knowledge of Wine Advanced Knowledge of Cash Registers/ Money Handling Fast-Paced Experience Advanced Beers/Spirits Knowledge

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you’ve got deep experience in commercial real estate, skilled trades or technology, or you’re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. Core Management Responsibilities Oversee daily operations of the food and beverage department Develop and implement F&B strategies and procedures Monitor and maintain inventory and order supplies as needed Ensure compliance with health, safety, and hygiene regulations Quality Control Conduct regular quality checks on food and beverage offerings Maintain consistent service standards Inspect cleanliness and presentation of dining and service areas Ensure proper food storage and handling procedures Review and update menu items based on popularity and profitability Customer Experience Handle special requests and events Collect and respond to customer feedback Special Events Plan and coordinate internal events Coordinate staffing for events Manage event setup and breakdown Knowledge, Skills & Abilities Bachelor’s Degree, or master’s degree, preferred, or equivalent combination of education and experience. Minimum of three to five years progressive experience in foodservice/hospitality management experience Ability to work with clients at all levels of an organization Strong vendor management experience Strong background in a leadership role with exposure to contract management, customer service, people development, food services, ger etc. Exhibits strong communication, presentation and listening skills. Exhibits initiative, responsibility, flexibility, and leadership. Must have strong analytical skills. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook. Location On-site –Hyderabad, TS Scheduled Weekly Hours: 48 If this job description resonates with you, we encourage you to apply even if you don’t meet all of the requirements. We’re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL’s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. Candidate Privacy Statement . For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here. Jones Lang LaSalle (“JLL”) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process – including the online application and/or overall selection process – you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page I want to work for JLL.

Experience in South Indian Cuisiine ( Major) 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

Cook Asian & Continental dishes Prep stocks, marinades, spice blends Assist in menu & seasonal dish planning Train & guide junior chefs Monitor food quality & waste Ensure hygiene & safety compliance Support cost analysis & reporting Required Candidate profile Culinary Arts graduate with 5+ years experience Expert in Asian & Continental cuisine Skilled in planning menus & managing food cost Strong team leader & trainer Ensures hygiene & quality control

Prepare and cook meals according to standardized recipes and dietary guidelines, ensuring nutritional value and taste. High School Diploma or equivalent; certification in Culinary Arts or Food Service Management is a plus

Cook Roles and Responsibilities (Healthy Food Preparation) Primary Duties: Healthy Ingredient Preparation: Wash, chop, and prepare fresh fruits, vegetables, whole grains, and lean proteins. Use minimal processed foods, opting for organic or locally sourced ingredients when possible. Substitute unhealthy ingredients with nutritious alternatives (e.g., olive oil instead of butter, whole grains instead of refined carbs). Nutritious Cooking Techniques: Cook using health-conscious methods such as steaming, baking, grilling, or sauting with minimal oil. Avoid deep frying, heavy creams, and excessive sodium or sugar. Maintain nutritional value during preparation by avoiding overcooking. Menu Adherence and Customization: Follow specific healthy recipes or dietary plans (e.g., low-carb, gluten-free, plant-based). Prepare meals that meet dietary requirements like vegan, keto, diabetic-friendly, or allergen-free. Collaborate with dietitians or nutritionists when necessary. Food Safety and Hygiene: Maintain a clean, sanitary, and organized kitchen space. Follow food safety guidelines (HACCP or local health codes). Ensure proper food storage and temperature control to prevent contamination. Portion Control and Presentation: Measure ingredients accurately to maintain nutritional integrity. Control portion sizes in line with healthy eating standards. Present food in an appealing and appetizing manner to encourage healthy eating habits. Inventory and Sustainability: Monitor inventory of healthy and specialty ingredients. Minimize food waste and practice sustainable cooking habits. Use eco-friendly kitchen products when possible. Teamwork and Communication: Work with kitchen staff to coordinate meal timing and preparation. Communicate clearly with servers or clients about ingredients and potential allergens. Support a team culture focused on wellness and health-conscious service.

Prepare and cook authentic Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties. Create and develop new recipes while ensuring the authenticity and quality of traditional Indian cuisine.

Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Develop menus, recipes, and pricing strategies to meet business objectives. Oversee inventory management, minimizing waste and optimizing stock levels. Supervise staff performance, providing guidance on food safety protocols and customer service standards. Collaborate with other departments to ensure seamless service delivery. Desired Candidate Profile 4-7 years of experience as an Executive Chef or similar role in a hotel or restaurant setting. BHM (Hotel Management) degree from a recognized institution. Proven track record of successful menu planning, food costing, and food preparation techniques.

RESPONSIBILITIES: Assists the F&B Manager & the Head Chef in the all food production and day-to-day operations of the kitchen. Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process & eestablish portion sizes Monitor inventory levels and perform weekly inventory assessments & maintain weekly and monthly cost reports. Provides direction to kitchen staff, ensuring execution of all employee duties. Oversees and calendaring the training and development of kitchen staff. Make employment hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 08-10 years of relevant, hands-on culinary experience, with at least two of those years spent in the current position of Jr sous chef or Senior CDP. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations. Computer Skills: Moderate computer skills & Knowledge in Property Management Software (PMS).Role & responsibilities Preferred candidate profile Perks and benefits

CANDIDATES MUST BE FROM MUMBAI Role & responsibilities 1. Section Management Take full responsibility for a specific section (e.g., grill, fish, pastry, sauce). Prepare and cook menu items to a high standard within that section. Ensure smooth operation and service from their station. 2. Food Preparation Follow recipes and plating guidelines precisely. Prep ingredients in advance and maintain stock levels. Ensure consistency in taste, texture, and appearance. 3. Supervision of Junior Staff Oversee and mentor commis chefs and trainees working in the section. Delegate tasks appropriately and monitor performance. 4. Quality Control Maintain high food quality and presentation standards. Conduct regular checks on portion size, cooking techniques, and seasoning. 5. Health, Hygiene, and Safety Ensure cleanliness and organization of the work area. Follow food safety and hygiene regulations (HACCP). Monitor equipment for cleanliness and report any faults. 6. Inventory and Stock Control Assist in managing stock rotation and minimizing waste. Inform the sous chef or head chef when stock levels are low. 7. Team Collaboration Work closely with other sections and communicate during service. Attend briefings and contribute to daily or weekly kitchen meetings. 8. Training and Development Help train new staff and apprentices. Stay updated on culinary trends and new techniques. Preferred candidate profile - Past experience in Asain cooking would be prefered but not mandatory - Candidates must be from Mumbai

Responsibilities: Prepare authentic South Indian dishes using traditional methods Manage inventory levels and minimize waste Maintain cleanliness and hygiene standards in kitchen area

We are looking for Head FRANCHISE Business especially to oversee our RasnaBuzz across India. Menu Card and few photographs of RasnaBuzz outlet are enclosed. He will be responsible for Franchise Business P&L . Qualification : Post Graduate in Sales & Marketing 1. Age :Below 40 Years 2. Location :Ahmedabad Position Reports to : Executive Director Experience :15 to 20 years of FMCG Experience (7 + Years of Food Service Experience Mandatory) Desired from Candidate: Complete P&L responsibility of RasnaBuzz Rre-development of the Menu Re-development of the logo Re-looking at the business through direct company operated as well as franchisee model Setting stores within stores joint ventures with other brand. Entry into Railways and Airports Collaboration with other like minded companies to grow business. Idal candidate should be more of an entrepreneur to look at RasnaBuzz as own company/startup and grow for his and companys benefit. Company is open to profit sharing for the same Developing Sales Promotion Plans for delivering sales volumes, Sales Forecasting Managing Stock Planning & Budgeting Develop and administer collection policies and ensure timely collections Manage customer activity and programs for HORECA , Institutions & Others Responsible for channel hygiene and system implementation by leveraging on technology

Job Role: Chef-Dietary Services Location: SNMC Agra Medical College, Agra, Uttar Pradesh, and Autonomous State Medical College, Pilibhit Company: Mr. Johnny Care Services (India) Pvt. Ltd. Salary: Up to 20,000 per month Job Type: Full-Time About the Role: We are looking for a skilled and responsible Chef to manage and operate the dietary kitchen services at Autonomous State Medical College, Pilibhit. The role involves preparing hygienic, nutritious, and patient-friendly meals in accordance with hospital dietary protocols. Key Responsibilities: Prepare and cook meals as per dietitian-approved hospital menu and dietary guidelines. Maintain cleanliness, hygiene, and food safety standards in the kitchen at all times. Ensure timely preparation and distribution of meals to patients, staff, and other stakeholders. Supervise kitchen helpers and ensure smooth functioning of the kitchen operations. Manage daily inventory of ingredients and report requirements in advance. Follow standard operating procedures and comply with hospital dietary protocols. Ensure minimal food wastage and cost-effective meal preparation. Assist during audits and inspections related to hygiene and food safety. Qualifications and Experience: Minimum 2-3 years of experience as a chef or cook in a hospital, healthcare, or institutional setup. Knowledge of dietary and therapeutic meal preparation is preferred. Basic education or culinary certification is an added advantage. Ability to work in a team and manage kitchen staff. Familiarity with hygiene and food safety standards. Desired Skills: Cooking skills across vegetarian, Indian, and patient-friendly meals. Good understanding of hospital kitchen operations. Time management and multitasking. Team leadership and communication.

Responsibilities: Prepare ingredients, cook meals, assist with food prep & production. Maintain cleanliness, support kitchen team, adhere to safety protocols.

Supervising kitchen staff, including chefs, cooks, and kitchen assistants Assigning duties and responsibilities to kitchen staff, and ensuring that they are performed efficiently and effectively Monitoring food preparation and cooking processes to ensure that food quality and safety standards are met Ensuring that all kitchen equipment and tools are in good working condition and properly maintained Ordering and managing inventory of food supplies, ingredients, and kitchen equipment Ensuring compliance with health and safety regulations and sanitation standards Collaborating with the head chef or kitchen manager to develop menus, create new dishes, and plan special events or promotions Maintaining a positive and professional work environment in the kitchen Assisting in the recruitment, training, and performance evaluation of kitchen staff Excellent leadership, communication, and interpersonal skills

€¢ 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.

€¢ 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.

€¢ 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.