629 Food Preparation Jobs - Page 8

The Executive Pastry Chef position is a full-time, on-site role located in Gandhinagar. As the Executive Pastry Chef, you will be responsible for overseeing bakery operations, preparing a variety of baked goods, and developing new and innovative 100% vegetarian recipes. Your daily tasks will include managing pastry kitchen staff, ensuring high-quality food preparation, and maintaining a clean and organized kitchen. You will also collaborate closely with the culinary team to deliver a cohesive and exceptional dining experience for guests. To excel in this role, you should possess Bakery, Baking, and Food Preparation skills along with Cooking and Culinary expertise. Strong leadership and team management abilities are essential, as well as attention to detail and creativity in recipe development. An excellent understanding of food safety and sanitation standards is crucial. A Diploma or degree in Pastry Arts, Baking, Culinary Arts, or a related field is required. Prior experience in a high-volume, fine-dining establishment would be advantageous. If you are passionate about pastry, possess the necessary skills and qualifications, and thrive in a dynamic culinary environment, we invite you to apply for this rewarding position of Executive Pastry Chef.,

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Responsibilities: * Assist Head Chef with menu planning & cost control * Execute recipes flawlessly * Prepare food for service * Manage kitchen operations * Collaborate on culinary projects Cafeteria

As an Office Admin, you will play a key role in managing various aspects of the office environment. Your responsibilities will include coordinating the reception of visitors and guests, ensuring a warm welcome, and providing efficient assistance. You will maintain visitor logs and ensure compliance with security protocols for entry and exit procedures. Additionally, you will act as a point of contact for visitors, addressing inquiries and providing relevant information about the organization. It will be part of your duties to ensure hospitality by making timely arrangements such as logistics, room blocking for stay, and food arrangements. In terms of inwards and outwards responsibilities, you will be in charge of addressing, recording, tracking, and maintaining registers and invoices. You will also be responsible for facilitating office operations by arranging office stationery and grocery, maintaining sufficient stock, and updating tracking sheets. Furthermore, you will be involved in arranging stay facilities for visitors and employees. Your role will also involve IT coordination, where you will work with vendors to resolve issues with printers, track monthly bills, and communicate with the accounts department. Additionally, you will attend phone calls and resolve queries from customers, consumers, and vendors by directing them to the appropriate personnel. In overseeing office hygiene, you will provide feedback to the housekeeping staff and ensure the maintenance of office cleanliness. You will be responsible for identifying and resolving any issues related to plumbing, water, civil, and electrical facilities by liaising with the relevant individuals. Regarding the Community Kitchen, you will manage and upkeep the food forest area, gardens, and other facility areas. Your duties will include ensuring clean and hygienic food preparation, dining, and restroom areas. You will maintain monthly canteen management information system (MIS) to track costs and usage. Additionally, you will run cost-conscious operations with checks and balances in place, proactively curate the food menu, and ensure an adequate supply of groceries and vegetables. Furthermore, you will drive sourcing of groceries, greens, and vegetables from local farmers and suppliers. You will manage Community Kitchen staff through a roster system and based on plant operation requirements. It will be part of your responsibilities to brief employees on the value of food, maintain physical distance protocols, and address hospitality, environmental, health, safety, and infrastructure issues to ensure optimal functioning. In conclusion, as an Office Admin and Community Kitchen Manager, you will be instrumental in maintaining the efficiency, cleanliness, and functionality of the office and kitchen areas. Your role will involve a diverse set of tasks aimed at providing a conducive environment for employees, visitors, and guests.,

The position available at Fairfield by Marriott Bengaluru Whitefield is for Full Time Non-Management Food and Beverage & Culinary staff. Your role will involve preparing special meals or substitute items, regulating the temperature of kitchen equipment, pulling out food items for thawing, ensuring proper portioning and food presentation, maintaining food logs, and monitoring food quality and quantity. During busy periods, you will communicate assistance needed and inform the Chef about excess food items for daily specials. In addition to food preparation, you will also assist in hiring, training, scheduling, evaluating, counseling, motivating, and coaching employees. It is essential to follow all company, safety, and security policies and procedures, report any maintenance needs or unsafe conditions, and complete safety training. Maintaining a clean and professional appearance, protecting company assets, and anticipating guest service needs are crucial aspects of your role. Furthermore, you will need to develop positive relationships with team members, adhere to quality standards, and be able to perform physical tasks such as standing, walking, lifting objects up to 25 pounds, and bending. Any other reasonable job duties requested by Supervisors should be carried out promptly. Preferred qualifications for this role include a Technical, Trade, or Vocational School Degree along with at least 3 years of related work experience. No supervisory experience or specific licenses or certifications are required for this position. At Marriott International, we are committed to being an equal opportunity employer that values and celebrates the diverse backgrounds of our associates. We prioritize creating an inclusive environment where all are welcome and provided access to opportunities. Fairfield by Marriott aims to provide a simple and reliable stay experience at over 1,000 locations worldwide, inspired by warm hospitality and a commitment to guest satisfaction. By joining the Fairfield team, you become part of a global family that upholds the highest standards of service and hospitality. Join us at Fairfield by Marriott to explore career opportunities that align with our values and commitment to excellence. Be a part of the Marriott International family where you can do your best work, contribute to a global team, and grow both personally and professionally.,

As a Customer Service professional, you are responsible for delivering the brand promise and providing exceptional guest service at all times. Your duties include handling guest and internal customer complaints and inquiries courteously and efficiently to ensure satisfactory resolution. In terms of operational responsibilities, you will work in and oversee the assigned station/section to ensure food products are prepared according to the required standards. It is essential to maintain cleanliness and orderliness in the assigned area while following standard recipes to minimize waste and adhere to the outlet's food cost budget. Training employees in food preparation and presentation, suggesting alternative menu items, and meeting specific customer requests are also part of your role. You are expected to implement company minimum brand standards and optional brand standards where appropriate. Ensuring the implementation of Touches of Hyatt and the Food and Beverage Top 20 is crucial. Collaboration with other departments in a supportive and flexible manner is essential, along with staying updated on the availability of seasonal and new products in the market. In terms of personnel management, you are required to encourage punctuality and appropriate appearance of culinary employees, ensuring they adhere to grooming standards. Supporting the implementation of The People Philosophy and demonstrating Hyatt's Values and Culture Characteristics are also part of your responsibilities. Additionally, you must report for duty punctually, maintain high personal appearance and hygiene standards, provide friendly and professional service, and maintain good relationships with colleagues and other departments. Adhering to the hotel's rules and regulations, local legislation, and responding to changes in the department are necessary. Flexibility in job functions and willingness to perform other reasonable duties assigned to meet business demands and guest service needs are expected. Attending training sessions and meetings as required is vital to enhance your skills and knowledge in this role.,

Job Description: As a Commis Chef at our company located in Jaipur, you will play a vital role in the kitchen by assisting with food preparation, cooking, and maintaining the cleanliness and hygiene of the work area. Your responsibilities will include supporting the culinary team, ensuring compliance with food safety standards, and contributing to the plating and presentation of dishes. Effective communication with kitchen staff and team members will be essential for success in this role. To excel in this position, you must possess food preparation and cooking skills, along with a strong culinary background. A solid understanding of hygiene and food safety standards is required to maintain a clean and safe kitchen environment. Excellent communication skills are necessary to interact with colleagues and follow instructions accurately. Being a team player who can perform well under pressure is crucial for this role. Candidates with relevant culinary certifications or training will be preferred, as it demonstrates a commitment to honing their culinary skills. If you are passionate about cooking and eager to work in a dynamic kitchen environment, we encourage you to apply for this full-time on-site Commis Chef position.,

The Chef in Charge (Commi 2) role at Gastronmica Kuwait's Whiterobata Restaurant, situated in Ernakulam, is a full-time on-site position that entails various responsibilities. As the Chef in Charge, your primary tasks will include assisting in food preparation, upholding kitchen hygiene and safety standards, managing inventory, and providing support to the head chef in daily kitchen operations. It is crucial to ensure that all dishes are consistently prepared to the highest quality and communicate effectively with fellow kitchen staff members. To excel in this role, you should possess proficiency in food preparation and cooking techniques, a solid understanding of kitchen hygiene and safety protocols, experience in inventory management and kitchen organization, excellent teamwork and communication skills, and the ability to thrive in a fast-paced environment. While not mandatory, possessing relevant culinary certificates or degrees would be advantageous. Prior experience in a similar role would also be beneficial for this position.,

The role of Commi at PVR Limited involves full-time on-site responsibilities in Patiala. As a Commi, your main duties will include food preparation and cooking while ensuring the highest levels of hygiene and kitchen communication. Working alongside senior chefs, you will contribute to delivering high-quality meals that meet the company's standards. Strong skills in food preparation and cooking, along with a commitment to hygiene and sanitation practices, are essential for this role. Additionally, effective communication, teamwork, and culinary skills are key requirements. Prior experience in the culinary or hospitality industry would be advantageous, as well as formal culinary training or a related certification. The ability to work efficiently in a fast-paced environment is also crucial for success in this role.,

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

We are seeking a creative and experienced Head Chef to lead our kitchen operations and deliver exceptional dining experiences.

Training & Deployment Conduct hands-on training for kitchen staff (6 per outlet) at partner kitchens during onboarding and refresh cycles. Ensure staff understand and execute food preparation, hygiene, plating, and wastage protocols. Develop standardized training modules and update them regularly based on product or process changes. SOP Compliance & Audits Perform regular kitchen audits (announced and surprise) to ensure SOP adherence, food safety, and hygiene standards. Maintain kitchen discipline, assess staff performance, and identify retraining needs. Document and report non-compliance, and support corrective action implementation. Culinary Excellence & Product R&D Continuously test and refine new and existing recipes in the COCO (company-owned company-operated) kitchen. Collaborate with R&D and procurement teams to ensure raw material consistency and vendor alignment. Run product tastings, shelf-life tests, and trial batches before rollouts. Operational Support Provide on-ground support during kitchen launches and menu transitions. Recommend kitchen layout improvements and equipment use for higher efficiency. Maintain records of training completion, audit scores, and product improvement log.

Responsibilities: * Prepare authentic South Indian dishes from scratch * Maintain cleanliness and organization of kitchen area * Collaborate with team on menu planning and inventory management Accessible workspace Flexi working Work from home Food allowance Travel allowance Health insurance Provident fund Leave encashment Gratuity Annual bonus

Manage all kitchen activities, including food preparation, production, presentation, and storage. Ensure efficient and cost-effective operation, focusing on profitability. Maintain high-quality food products, presentation, and plating, serving in a timely manner. Assure adherence to food quality, preparation, recipes, and presentation standards. Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist. Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef. Train and delegate duties to develop and nurture staff. Maintain facilities and equipment in optimal condition, minimizing breakage and losses. Foster positive relationships with clients and partners to promote business interests. Develop and execute growth strategies for financial gain and customer satisfaction. Maintain positive relationships with clients to obtain feedback and encourage continued patronage. Major Areas of Responsibility : Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development Facilities and equipment maintenance Client and partner relationship management Business growth strategies Qualifications and Experience: B.Sc. in Hotel Management 6-8 years of experience as a Jr. Sous Chef / Sous Chef Experience in multi cuisine production and meal preparation Previous restaurant experience Extensive food and beverage knowledge Strong understanding of cooking methods and kitchen equipment Familiarity with MS Office and restaurant software programs Organizational and attention-to-detail skills Ability to work under pressure and solve problems creatively Excellent communication, interpersonal, and customer service skills Teamwork-oriented with strong leadership abilities

Role & responsibilities Assist in the preparation and baking of a wide range of bakery items including breads, pastries, cookies, and cakes. Support the Head Baker in planning daily production schedules. Supervise and train junior bakery staff to ensure consistent quality and adherence to recipes. Ensure all bakery items are produced in a timely and efficient manner. Monitor stock levels and assist with inventory control and ordering of supplies. Uphold cleanliness and hygiene standards in compliance with food safety regulations. Participate in new product development and testing. Maintain equipment and report any maintenance needs. the development and testing of new products Step into leadership role in the absence of the Head Baker. Preferred candidate profile Culinary degree or certification in Baking and Pastry Arts preferred. Minimum 8 years of experience in a commercial or artisan bakery, with at least 4 year in a supervisory role. Strong knowledge of baking techniques, fermentation, and ingredient functions. Ability to work early mornings, weekends, and holidays as required. Excellent organizational and leadership skills. Creative flair with attention to detail. Strong communication and team collaboration skills.

As the Head Chef at Misthaan by Sharma Estates, an upcoming premium sweets, namkeen, chaat, and fast food outlet in Etawah, Uttar Pradesh, you will play a crucial role in overseeing the kitchen operations and ensuring the delivery of top-quality delicacies. Your responsibilities will include designing and finalizing the menu, standardizing recipes, managing inventory and supplier coordination, as well as leading and training kitchen staff to maintain high standards of hygiene and food safety. The ideal candidate for this full-time, on-site position is a highly skilled and passionate individual with prior experience in reputed brands like Haldiram, Bikanervala, Bikaner Sweet House, or equivalent. You should possess expertise in Indian sweets, namkeen items, chaat, and light snacks, along with a strong knowledge of menu planning, kitchen layout, and food preparation techniques. Additionally, your ability to train junior staff, create SOPs, and ensure adherence to food safety standards and quality control will be essential for success in this role. In return for your contributions, Misthaan by Sharma Estates offers a competitive salary with bonus potential, food and accommodation support for outstation candidates, the opportunity to build and lead your own team, and long-term career growth in a branded business. You will be part of a supportive and professional work environment that values innovation and experimentation while preserving traditional taste. If you are ready to take on the challenge of leading our kitchen and have the expertise and enthusiasm required for this role, please reach out to Anuj Sharma at +91 8218107445 or via email at sharmasreality@gmail.com. Join us at Ashok Nagar, Etawah, Uttar Pradesh, and be a part of creating Etawah's most loved local food brand with a focus on hygiene, taste, and trust.,

You will be joining a 3-star category hotel located in Kodenchery, Kozhikode as a Chef de Partie (CDP). We are currently accepting applications for this position and welcome candidates who are passionate about the culinary arts. If you are interested in this opportunity or require more information, please contact us.,

Prior Experience in Kitchen environment good assistance in kitchen Contact: 97898 55145 - Renu 98409 56967 - Rajesh 86674 47240 - Shanmugam

Previous Experience as Kitchen Helper or Similar Roles. Contact : 97898 55145 - Renu 98409 56967 - Rajesh 86674 47240 - Shanmugam

Hotel Caterer is responsible for planning, preparing, and delivering food and beverage services for events held within a hotel or at external venues . This includes everything from menu planning and food preparation to event setup, service, and cleanup. Caterers ensure high-quality food and service to meet client expectations and maintain hygiene standards. Key Responsibilities: Client Communication: Meeting with clients to discuss event details, understand their needs, and finalize menus. Menu Planning & Costing: Developing menus, estimating food and labor costs, and creating event contracts. Sourcing & Ordering: Procuring ingredients and supplies from vendors. Food Preparation: Preparing, cooking, and plating food items according to the menu, ensuring food safety and hygiene standards. Event Setup: Arranging tables, chairs, linens, and other necessary equipment for the event. Food Service: Serving food and beverages to guests, managing buffets, and ensuring smooth service flow. Post-Event Cleanup: Overseeing the cleanup of the event space, including clearing tables, washing dishes, and disposing of waste. Inventory Management: Managing inventory of food, beverages, and supplies. Compliance: Ensuring all activities comply with health and safety regulations. Communication: Effectively communicating with clients, vendors, and other team members. Problem-Solving: Addressing any issues or concerns that may arise during the event.

Create and modify menus to meet quality standards and guest preferences. Stay abreast of culinary trends and introduce new dishes. Develop cost-effective menus while maintaining high-quality standards.

Pastry Cook creates and prepares a wide variety of baked goods, including pastries, desserts, and other sweets , often working under the supervision of a Pastry Chef. They follow recipes, ensure food safety, and maintain a clean workspace. Responsibilities may also include decorating baked goods, managing inventory, and even developing new recipes. Key Responsibilities: Baking: Preparing a variety of pastries, desserts, and other baked goods according to recipes and standards. Decorating: Applying icings, toppings, and other decorations to enhance the visual appeal of baked goods. Ingredient Preparation: Measuring, mixing, and preparing ingredients for baking. Equipment Operation: Utilizing baking equipment, including ovens, mixers, and other kitchen tools. Food Safety and Sanitation: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards. Inventory Management: Monitoring and ordering necessary supplies and ingredients. Following Recipes and Instructions: Accurately following recipes and instructions, and making adjustments as needed. Assisting the Pastry Chef: Supporting the Pastry Chef in various tasks, including recipe development and staff training. Skills and Qualifications: Baking Expertise: Strong knowledge of baking techniques, pastry-making processes, and different types of doughs and batters. Creativity: Ability to decorate and present baked goods in an appealing and artistic way. Attention to Detail: Precision in measuring ingredients, following recipes, and maintaining consistent quality. Organizational Skills: Ability to manage time effectively, prioritize tasks, and maintain a clean workspace. Teamwork: Collaborating effectively with other kitchen staff. Physical Stamina: Ability to stand for extended periods and perform physically demanding tasks. Food Safety Knowledge: Understanding of food safety and sanitation regulations.

Responsibilities: Maintain food safety standards Collaborate with kitchen team on menu planning & execution Prepare ingredients according to recipes Assist head chef with cooking & presentation Food allowance Shift allowance House rent allowance Health insurance Annual bonus Provident fund

Role & responsibilities Revenue Generation. Food Costing Menu Planning Responsible for resolving Patient & Customer Complaints within no time. Ensuring patient satisfaction on the food served and recording the feedback. Maintaining records as per NABH Standards Introducing New Menu. Responsible of Profit and Loss of the Unit Responsible for Daily Store Audit, Cash Audit, Kitchen Audit. Food Tasting of All Meals To inspect kitchens, workrooms, and equipment for cleanliness and order. Hires and discharges employees. To observe employees' performance to devise methods for improving efficiency and guard against wastage. To Ensure Weekly Pest Control in F&B Department Premises. Takes inventories of all utensils, food items, orders. To Report shortages and requisitions replacement of equipment from steward/stewardess Ensure Hygiene Food is served to all employees, Patients, Consultants Responsible for Food Licensing. Maintaining necessary levels of inventory stock.

The job is for a full-time on-site Pastry Chef position located in Walajapet. As a Pastry Chef, your primary responsibility will be to prepare and bake a variety of desserts, pastries, and baked goods. Your daily tasks will involve measuring and combining ingredients, managing oven temperatures, decorating finished products, and ensuring the overall quality of the baked goods. It is essential to maintain a clean and organized kitchen environment, adhere to food safety standards, and work collaboratively with other kitchen staff to develop and enhance recipes. To excel in this role, you should possess skills in Bakery, Baking, and Culinary Arts. Experience in food preparation and cooking is necessary, along with a keen eye for detail and creativity in dessert presentation. The ability to thrive in a fast-paced environment, meet deadlines, and exhibit excellent time management and organizational skills are crucial. Previous experience in a professional kitchen setting would be advantageous, and holding a certification in Culinary Arts or equivalent is preferred.,