629 Food Preparation Jobs - Page 5

Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSEtraining 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. 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. Qualifications: Hotel Management Graduate/Diploma. Minimum 7-8 years of experience in hands-on cooking including: Preferred experience of working in Healthcare/ Curise liner/ Institutional Kitchen. Experience in menu planning and production. Experience in or exposure to bulk cooking.

As an F&B Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

As an FB Associate, you will be responsible for ensuring exceptional customer service, maintaining cleanliness and hygiene standards, and assisting in various aspects of food and beverage operations Responsibilities: Customer Service:Greet customers warmly and assist them in selecting menu items Take food and beverage orders accurately and efficiently Provide recommendations and answer customer inquiries about menu items Ensure customer satisfaction by addressing any concerns or complaints promptly and professionally Food and Beverage Preparation:Prepare and serve beverages, such as coffee, tea, and cocktails Assist in food preparation tasks, including chopping vegetables, assembling dishes, and garnishing plates Follow recipes and portion control guidelines to maintain consistency in food quality Service Operations:Set up and maintain dining areas, ensuring cleanliness and organization Clear tables and reset them for the next guests Assist in maintaining inventory levels by restocking supplies and ingredients as needed Collaborate with kitchen staff and other team members to ensure smooth service flow Safety and Hygiene:Adhere to all food safety and sanitation regulations, including proper food handling and storage procedures Maintain cleanliness in work areas, including washing dishes, utensils, and equipment Monitor and report any maintenance issues or safety hazards to management

An Assistant Chef for the university will assists the Head Cook in preparing and serving meals, maintaining kitchen cleanliness, and ensuring food safety standards are met. They may also be involved in inventory management and food preparation for special events. A Senior Chef in a university typically oversees food preparation, menu planning, and kitchen operations. They may train other staff, manage inventory, and ensure food safety and quality. They also need to be able to prepare a variety of dishes, including those with special dietary needs. A sous chef in a university is a kitchen professional who assists the head chef in managing food preparation and kitchen operations. They play a crucial role in ensuring quality food production, supervising kitchen staff, and maintaining culinary standards.

The role of Demi Chef De Partie is a full-time on-site position located in Kanayannur. As a Demi Chef De Partie, your primary responsibility will be to support the Chef De Partie and Sous Chef in the preparation and cooking of high-quality dishes. You will be expected to ensure that all food items are prepared to the highest standards, contribute to the development of new dishes and menus, manage stock and supplies, and uphold cleanliness and hygiene in the kitchen. Collaboration with other kitchen staff and active participation in kitchen operations to facilitate seamless service are essential aspects of this role. To excel in this position, you should possess experience in culinary arts, including proficiency in food preparation and cooking techniques. Knowledge of maintaining kitchen hygiene and safety standards is crucial, along with a flair for creativity in creating innovative dishes and menus. Strong organizational skills, effective time management, and the ability to work well under pressure while handling multiple tasks are key attributes for success in this role. Excellent teamwork and communication skills are important for smooth coordination with colleagues. While certification from a culinary school is advantageous, previous experience in a similar role would be beneficial. If you are passionate about culinary arts, possess the requisite skills, and thrive in a fast-paced kitchen environment, this opportunity as a Demi Chef De Partie could be an ideal fit for you.,

You will be responsible for preparing specialized food according to the organization's menu, planning and preparing restaurant, catering, and buffet menus, and handling the complete kitchen operation. Your role will involve providing excellent and consistent service to customers, preparing high quality food, and ensuring courteous, professional, efficient, and flexible service at all times. Additionally, you will participate in staff supervision, personal development reviews in the kitchen, and quality assurance systems. As part of your responsibilities, you will manage inventory, take care of food production across different sections such as Indian, Tandoor, and Chinese cuisines. Strong expertise in Indian and South Indian dishes is essential. You must adhere to company procedures related to temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations. Understanding costing and ensuring compliance with the same will also be a crucial aspect of your role. This is a full-time, permanent position that requires at least 2 years of experience as a Chef. The work location is in person at Wayanad, Kerala. Relocation or reliable commuting to the specified location before starting work is mandatory. As a part of the benefits, food will be provided to you.,

The Food Service Worker role at Banyan Coffee & Tea Company is a full-time, on-site position located in Bhopal. As a Food Service Worker, you will play a crucial role in food preparation, ensuring compliance with food safety standards, and delivering exceptional customer service. Your daily responsibilities will include preparing and serving food and beverages, maintaining cleanliness and organization in the workspace, and adhering to health and safety regulations. To excel in this role, you should possess strong food preparation and food & beverage skills, along with a good understanding of food safety standards and practices. Previous experience in customer service is preferred, as well as the ability to thrive in a fast-paced environment. Effective communication and interpersonal skills are essential in interacting with customers and colleagues. A high school diploma or equivalent is required for this position, and any prior experience in the food service industry would be advantageous. Join our team at Banyan Coffee & Tea Company and be a part of an establishment known for its high-quality coffee, tea, and dedication to providing a welcoming environment with a diverse menu. If you are passionate about delivering excellent service and enjoy working in a dynamic food service setting, we invite you to apply for this exciting opportunity.,

You will be working as a Chef at Suba Kitchen System & Solutions in Coimbatore. As a Chef, your primary responsibility will include overseeing the kitchen operations and food preparation process. Your daily tasks will involve planning the menu, procuring ingredients, ensuring kitchen cleanliness, cooking meals, and maintaining the quality and presentation of food. Additionally, you will be in charge of training kitchen staff, managing inventory, and upholding food safety regulations. To excel in this role, you should possess skills in menu planning, ingredient sourcing, and food preparation. It is crucial to have expertise in maintaining kitchen hygiene and adhering to food safety standards. Your ability to efficiently train and supervise kitchen staff, as well as your experience in managing kitchen inventory and operations, will be essential. You should also demonstrate creativity and attention to detail in food presentation, along with strong organizational and time management skills. The capacity to thrive in a fast-paced environment is key. While a culinary degree or relevant certification is highly desirable for this position, experience in handling various cuisines would be an added advantage.,

As a South Indian Chef at our Avinashi location, you will be responsible for preparing and cooking traditional South Indian dishes with expertise and precision. Your role will involve ensuring the quality and presentation of the food while maintaining cleanliness and organization in the kitchen. Working collaboratively with the kitchen staff, you will manage inventory and uphold health and safety standards. To excel in this position, you must possess a deep understanding of South Indian cuisine, including traditional recipes and cooking techniques. Your experience in food preparation, cooking, and presentation will be invaluable in creating delightful culinary experiences for our guests. Proficiency in knife skills and familiarity with kitchen equipment are essential for the seamless operation of our kitchen. Your strong organizational and time management skills will enable you to thrive in our fast-paced environment, where you will be expected to handle multiple tasks efficiently. Effective communication and teamwork skills are crucial for seamless coordination with colleagues. Upholding high standards of cleanliness and food safety is a non-negotiable aspect of this role. Ideally, you hold a culinary degree or a relevant qualification that underlines your commitment to the culinary arts. If you are passionate about South Indian cuisine and eager to showcase your skills in a dynamic kitchen environment, we invite you to join our team and contribute to the culinary excellence that defines our establishment.,

The role requires you to prepare food according to Sodexo and client standards. You will be responsible for scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure economical food preparation within budgeted labor cost goals. Additionally, you will approve product requisitions and maintain high standards of sanitation, cleanliness, and safety in all kitchen areas. Your duties will include establishing controls to minimize food and supply waste, implementing training programs for food preparation employees on safety and sanitation principles, and developing standard recipes for consistent high-quality food preparation. You will also prepare budget data, monitor costs, and take corrective actions as needed to meet financial goals. Furthermore, you will supervise the cooking of skillful food items, evaluate food products for quality standards, and work with food and beverage management to exceed member and guest expectations. You will be involved in maintaining service principles, evaluating products, developing quality-enhancing policies, and ensuring regular cleaning and maintenance of kitchen areas and equipment. As part of your responsibilities, you will provide training opportunities for kitchen staff, ensure their participation in service lineups and meetings, welcome members during dining hours, support a safe working environment, and perform any other duties as assigned.,

As the Restaurant Kitchen Manager at our property, you will be responsible for ensuring the quality, consistency, and efficiency of the kitchen operations. Your culinary expertise will be showcased through hands-on tasks, leadership of the kitchen staff, and oversight of all food-related functions. Collaborating with the team, you will enhance guest and employee satisfaction while adhering to the operational budget and upholding sanitation and food standards. You must exhibit your creativity by developing new applications, ideas, and menu items for the restaurant. Supervising kitchen operations during shifts, you will ensure compliance with food and beverage policies, maintain proper food handling and storage practices, and monitor the quality of food products. Additionally, you will communicate production needs, plan menus, and ensure regulatory compliance. Leading the kitchen team will be a key aspect of your role, involving supervision of cooks and workers, training and development of employees, and fostering a positive work environment. By setting and supporting kitchen goals, you will contribute to achieving performance and budget targets while prioritizing daily operations effectively. Your focus on exceptional customer service will involve exceeding customer expectations, resolving issues promptly, and empowering employees to deliver outstanding service. Managing human resource activities such as coaching, training, and conducting performance appraisals will be essential for the development and success of the team. Additional responsibilities include communication with supervisors and team members, problem-solving, attending meetings, and upholding the company's commitment to diversity and equal opportunity employment. At our property, we value and celebrate the unique backgrounds and talents of our associates, fostering an inclusive environment where everyone has access to opportunities for growth and success. We are dedicated to promoting non-discrimination based on any protected characteristic, ensuring a workplace that embraces diversity and values the contributions of all individuals. Join us at Marriott International and be part of a team that thrives on the rich blend of cultures, talents, and experiences brought by our diverse workforce.,

The Banquet Chef position is a full-time on-site role located in Jaipur. As a Banquet Chef, you will be responsible for planning and overseeing food preparation processes to ensure all food service operations run smoothly. Your daily tasks will include preparing and cooking meals, maintaining high standards of food quality and presentation, supervising kitchen staff, and coordinating with the food and beverage management team for efficient service. To excel in this role, you should have proficiency in food preparation and cooking, along with experience in food service and food & beverage management. Strong culinary skills and knowledge of various cuisines are essential. You must be able to work effectively under pressure and in a fast-paced environment. Excellent leadership and team management skills are required, along with good communication and organizational abilities. A culinary arts degree or relevant certification would be a plus. Prior experience as a Banquet Chef or in a similar role is preferred.,

Executive Chef cum Factory Manager to lead RTE/RTC food production, oversee recipes, quality, hygiene, and train and manage staff. Must manage kitchen operations, optimize yields, and support new product development. Experience in large kitchens .

Job Summary: We are seeking a skilled and passionate Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Job Summary: We are seeking a skilled and passionate Junior Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Assist in the preparation and cooking of food under the supervision of senior chefs Ensure proper storage and labeling of all food items Follow kitchen SOPs and food safety standards Assist in the plating and presentation of dishes

Job Title: Head Chef Location: Shillong, Meghalaya Industry: Hospitality / F&B Employment Type: Full-time Experience Required: Minimum 7 years. Key Responsibilities: Plan and design seasonal and innovative menus aligned with the restaurants concept and customer preferences Supervise daily kitchen operations including food preparation, cooking, presentation, and timely service Manage kitchen staffscheduling, training, and performance evaluation Ensure adherence to food safety, hygiene, and sanitation standards (FSSAI compliance) Monitor inventory levels and coordinate with procurement for ingredient sourcing, especially local and fresh produce Control food costs through portion management, waste reduction, and vendor negotiations Introduce new techniques, plating styles, and maintain consistency across dishes Collaborate with management to plan events, promotions, and special menus Maintain kitchen equipment and coordinate with vendors for repair and maintenance Foster a culture of teamwork, discipline, and innovation within the kitchen brigade Key Requirements: Proven experience as a Head Chef or Sous Chef in high-quality standalone or boutique restaurants Strong understanding of Indian and/or global cuisines (multicuisine experience is a plus) Ability to work under pressure in a fast-paced environment Leadership skills with the ability to train and inspire a team Knowledge of local ingredients and culinary trends in the North-East is a strong advantage

Greet all customers with friendly, personalized service and develops a rapport with them. Maintaining a fast speed of service, especially during rush times and high peak season. Take orders from customers and input their selections into the cafs internal computer systems Develop sufficient knowledge on the list of products and offerings and effectively and accurately communicate it to customers Prepare all beverages according to customer requirements within the prescribed time frame Prepare / reheat / serve food according to the set standards Grinding, weighing and packing coffee beans for customers Understanding the basics of all company coffees (roast level and flavour notes) Able to suggest beverages, roasts and equipment based on customers requirement Ensures cleanliness at the station and caf in general during each shift Respond to guest questions, concerns and complaints and make sure they leave satisfied Follow all caf safety and security procedures and arrive on time for all shifts and stay until shift completion Maintains efficient, friendly service. Clear tables in a timely and thorough manner. Responds proactively to prevent heated customer service situations. Restocks retail shelves when necessary, keeping in mind set merchandising guidelines. Keeps the retail areas neat and clean.

URGENT HIRING !!! location's : Canada , Australia , New Zealand ( Not In India ) Call & Whatsapp - +91 9650733400 Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Visa Category : Work Visa & PR Visa 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, KPI's, 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

Join Salad Days, India's Healthy Food Pioneer! Founded in 2014, Salad Days is at the forefront of the healthy food revolution, offering gourmet salads and nourishing meals. Our rapid expansion across multiple cities presents an exciting opportunity for passionate individuals to become part of our team. As an Assistant Store Manager at Salad Days, you will play a crucial role in managing kitchen operations, ensuring top-notch food preparation, and upholding operational standards. Your responsibilities will include overseeing training programs and marketing initiatives to drive our mission of promoting healthy eating. Key Responsibilities: - Develop a comprehensive understanding of menu items and their preparation methods. - Successfully manage peak service periods while achieving performance targets. - Supervise kitchen operations, including maintaining checklists and managing inventory. - Analyze customer complaints and ensure compliance with regulations. - Implement training programs and conduct performance assessments. - Monitor equipment maintenance and coordinate necessary repairs. - Execute local marketing strategies to boost sales and brand awareness. Requirements: - High school diploma (culinary education is a bonus). - Minimum of 3 years of experience in kitchen operations, food preparation, and management. - Proficient in kitchen management software. - Strong leadership skills with a proven track record. - Ability to conduct root cause analysis and audits effectively. - Knowledge of equipment maintenance procedures. Join Salad Days in our mission to create and serve food that fuels lives, work in vibrant kitchens and our organic farm, and be part of an exciting journey of growth and innovation.,

As the Management at The Westin Mumbai Garden City, you will be responsible for ensuring the quality, consistency, and production of the restaurant kitchen. You will showcase your culinary talents by actively participating in tasks while leading the staff and overseeing all food-related functions. Your role will involve coordinating menus, purchasing, staffing, and food preparation for the property's restaurant with the aim of enhancing guest and employee satisfaction while adhering to the operating budget. It is imperative to prioritize sanitation and food standards and to develop and train the team to achieve improved results. To qualify for this position, you should possess a high school diploma or GED along with 4 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major coupled with 2 years of relevant experience will be considered. Your core responsibilities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves supervising restaurant kitchen shift operations, maintaining food preparation and storage standards, planning and managing food quantities and plating requirements, as well as developing daily and seasonal menu items. You will be expected to lead the kitchen team by coordinating activities, providing guidance, and setting a positive example to ensure exceptional customer service. Moreover, you will play a crucial role in establishing and maintaining restaurant kitchen goals, managing day-to-day operations, and consistently exceeding customer expectations. Your commitment to managing and conducting human resource activities will involve identifying developmental needs, coaching, mentoring, and participating in employee progressive discipline procedures. Additionally, you will be responsible for providing information to supervisors, attending meetings, and actively contributing to the overall success of the property. At The Westin, we are dedicated to empowering our guests to enhance their well-being during their travels, and we strive to become the preeminent wellness brand in hospitality. As a valued member of our team, you should embody passion, activity, optimism, and a sense of adventure. We encourage you to embrace your well-being practices both on and off the property, as we believe that our associates" diverse backgrounds and experiences are our greatest strength. Join us in creating a welcoming and inclusive environment where everyone has equal opportunities for growth and success.,

Ignite your culinary passion in the heart of the kitchen with a Hot Kitchen Internship at Grand Hyatt Bali! As a Culinary Intern in the Hot Kitchen, you'll work closely with our professional chefs to prepare a wide variety of international and local dishes, from sizzling stir-fries and rich sauces to perfectly grilled meats and comforting soups. Your main mission is to help create distinctive culinary experiences that delight every guest. Throughout the internship, you will learn essential kitchen techniques, how to work cleanly and efficiently, and how to bring flavors to life while operating in a real 5-star hotel environment. Your responsibilities will include food preparation, station setup, cooking, plating, and maintaining hygiene standardsall while experiencing the rhythm and excitement of a live kitchen. This internship offers an excellent opportunity to grow your confidence, refine your cooking skills, and be part of a passionate and supportive culinary team. Guided by your mentor (Learning & Development Manager), coach (Hot Kitchen Chef), and buddy (your kitchen teammates), you will enjoy a personalized learning journey. Additionally, you will have the chance to participate in employee activities, volunteering events, special kitchen projects, and employee clubs, among many other exciting learning opportunities! To be eligible for this internship, you should be currently studying or recently graduated (within the past year) from a D1, D2, D3, D4, or S1 program in Culinary Arts, Food Production, Hospitality, or a related major. You must be willing to commit to a full-time internship for a minimum of 6 months. It is essential that you are passionate about cooking and eager to learn hands-on in a professional kitchen. Your interest in flavors, food presentation, and guest satisfaction through great dishes will be highly valued. Moreover, you should be able to follow instructions, maintain cleanliness, and work well in a team. Being responsible, energetic, and curious about international culinary standards are qualities that will contribute to your success in this role. Comfort with basic English communication and openness to a multicultural working environment are also important. Most importantly, you should be committed to delivering distinctive culinary experiences through every plate you prepare.,

As a kitchen assistant, your primary responsibility will be to set up the kitchen before the restaurant's opening. This includes preparing a specific kitchen station by organizing all food containers to streamline the cooking process. During service hours, you will be tasked with cooking a designated portion of each plated meal, ensuring consistency and quality. In addition to cooking, you will assist in various food preparation tasks such as marinating, cutting, and precooking foods. It is crucial to maintain a clean and sanitary kitchen environment throughout the shift. This involves cleaning your designated area with warm water and soap, as well as wrapping and storing unused items appropriately at the end of your shift. Your role also includes the creative plating of food to enhance customer enjoyment. Maximizing the visual appeal of each dish is key to providing a memorable dining experience for our patrons. This is a full-time position with both morning and evening shifts available. The ideal candidate should have a total of 2 years of relevant work experience. The work location for this role is on-site, requiring your physical presence in the kitchen. If you are passionate about food preparation, maintaining a clean kitchen, and delighting customers with creatively plated dishes, we welcome your application for this kitchen assistant position.,

You are a skilled and passionate Commi 1 Chef specializing in Indian gravy preparations and Tandoor cooking. Your hands-on experience in authentic Indian cuisine, along with a strong understanding of spices, techniques, and presentation, will be crucial in preparing high-quality dishes while maintaining kitchen hygiene and efficiency. Your key responsibilities will include assisting in the preparation and cooking of Indian gravy dishes and Tandoor items, ensuring consistency in taste, presentation, and portion control. You will be responsible for preparing marinades, gravies, and Tandoor accompaniments, operating and maintaining Tandoor ovens and kitchen equipment safely, and following proper food handling and sanitation standards at all times. Additionally, you will maintain cleanliness and organization of the work area and utensils, support the Head Chef and Sous Chef with food prep and service duties, monitor stock levels, and assist in inventory management. Adhering to kitchen safety procedures and company quality standards, you will work collaboratively with kitchen staff to ensure timely and smooth food service. To excel in this role, you should have proven experience as a Commi Chef or in a similar role, specializing in Indian cuisine. A good knowledge of Indian spices, gravies, and Tandoor cooking techniques is essential, along with the ability to work under pressure in a fast-paced kitchen environment. Strong team spirit and communication skills, high standards of cleanliness, hygiene, and food safety, as well as flexibility to work shifts including weekends and public holidays are required. A culinary certification or training in Indian cooking would be a plus. This is a full-time position with benefits including commuter assistance, provided food, and health insurance. The work location is in person.,

You will have many reasons to be part of our team and find your belonging with us. We are constantly seeking the best talents to bring our mission and vision into reality. Our core philosophy revolves around nurturing and nature, which has been key to our success. Join us in realizing our noble vision by exploring the opportunities available and sharing your profile if you resonate with our passion. As part of the F&B Production department, you should have 9-12 years of experience in this field. The salary range offered is as per industrial standards. Your responsibilities will include leading the kitchen team in the absence of the Executive Chef, providing guidance to junior staff, overseeing kitchen stock and ingredients, ensuring food rotation systems, managing food ordering and minimizing waste, supervising food preparation and presentation, collaborating with the Head Chef on various tasks, and maintaining kitchen standards and efficiency. If you are interested in this position, please send your resume to hrd@foodstopdiner.com with the position you are applying for mentioned in the subject line. At FSD, we prioritize the well-being and enjoyment of our staff. We recognize the importance of work-life balance and strive to create a positive and fulfilling environment for our team members.,