1400 Food Production Jobs - Page 6

Responsibilities: Collaborate with team on menu planning & cost control Maintain cleanliness & safety standards Prepare continental/Italian dishes under chef's guidance Assist commis with food prep & presentation

YouthNet is looking for Chef de Partie (CDP) Job Vacancy in Dimapur, Nagaland to join our dynamic team and embark on a rewarding career journeyA Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment. Here is a comprehensive job description for the role: Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively. Responsibilities: €¢ Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings. €¢ Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel. €¢ Ensure the kitchen operates in a clean, safe, and organized manner

YouthNet is looking for Chef Job Vacancy in Dimapur, Nagaland to join our dynamic team and embark on a rewarding career journeyA Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment. Here is a comprehensive job description for the role: Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively. Responsibilities: €¢ Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings. €¢ Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel. €¢ Ensure the kitchen operates in a clean, safe, and organized manner

Baker (1 Post): Qualification: Class 10 pass & above Requirements : Only male can apply Both freshers & experienced can apply Should have good communication skills 2 years contract period

YouthNet is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

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. Need to upload videos and pictures of your work Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Basic Requirements : Naga & Indian Cuisine Should have experience as a chef Only male candidates

Experience in Naga cuisines, Chinese & Indian Should be a male candidate Functional area: Notun Basti, Dimapur

Preferably male candidates (Naga) Experienced required in baking cookies/bread/pastries

Preferably female candidates Experienced required Chinese & Indian Cuisine Food provided

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.

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.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Food Preparation: Assist in food preparation tasks, including chopping vegetables, cleaning and peeling ingredients, and measuring ingredients. Dishwashing: Clean and wash dishes, utensils, and kitchen equipment, ensuring they are ready for use in food preparation. Kitchen Cleaning: Maintain the cleanliness and organization of the kitchen area, including countertops, stovetops, and other work surfaces. Food Storage: Properly store food items, ensuring that they are labeled, dated, and stored at the correct temperature to prevent spoilage or contamination. Ingredient Replenishment: Monitor ingredient levels and notify the chef or kitchen manager when supplies need restocking. Assisting Cooks: Assist cooks and chefs in various cooking tasks, such as stirring, flipping, and following instructions for recipe preparation. Teamwork: Collaborate with other kitchen staff to ensure smooth kitchen operations and timely food service. Safety and Hygiene: Adhere to strict food safety and hygiene standards to prevent contamination and ensure the safety of food served to customers.

Food Preparation: Assist in food preparation tasks, including chopping vegetables, cleaning and peeling ingredients, and measuring ingredients. Dishwashing: Clean and wash dishes, utensils, and kitchen equipment, ensuring they are ready for use in food preparation. Kitchen Cleaning: Maintain the cleanliness and organization of the kitchen area, including countertops, stovetops, and other work surfaces. Food Storage: Properly store food items, ensuring that they are labeled, dated, and stored at the correct temperature to prevent spoilage or contamination. Ingredient Replenishment: Monitor ingredient levels and notify the chef or kitchen manager when supplies need restocking. Assisting Cooks: Assist cooks and chefs in various cooking tasks, such as stirring, flipping, and following instructions for recipe preparation. Teamwork: Collaborate with other kitchen staff to ensure smooth kitchen operations and timely food service. Safety and Hygiene: Adhere to strict food safety and hygiene standards to prevent contamination and ensure the safety of food served to customers.

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Sodexo Food Solutions India Pvt. Ltd. is looking for DEPUTY - CDP to join our dynamic team and embark on a rewarding career journey A Chef de Partie, also known as a line cook, is responsible for managing a specific section of the kitchen in a restaurant, hotel, or other food service establishment They are responsible for preparing and cooking food to the highest standards of quality and presentation, managing a team of cooks, and maintaining a clean and organized work environment Prepare and cook food according to established recipes and standards Manage and train a team of cooks to ensure that food is prepared to the highest standards of quality and presentation Oversee a specific section of the kitchen, such as the grill, saut, or pastry section Maintain inventory and order supplies as needed

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail