1083 Food Safety Jobs - Page 17

Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Education: At least a high school or vocational diploma. Experience: Extensive practical and managerial experience related to the processes in the respective department (at least 5 years). Foreign Language: At least intermediate level English. Courses and Training: Prior attendance in courses and seminars in the related field. Computer Literacy: Basic computer applications. Skills: Has excellent command of all products and cooking techniques in the related field and is responsible for business development. Has advanced knowledge of the other kitchen sections and processes. Has knowledge of local or international cuisine.

Key Responsibilities : Supervision of Stewarding Team : Lead, train, and manage a team of stewards and other kitchen staff. Delegate tasks to ensure efficient operation of the department. Monitor staff performance and provide feedback to ensure standards are met. Cleaning and Maintenance : Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized. Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas. Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards. Inventory Management : Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products. Order and replenish supplies as needed, ensuring no shortage of essential items. Perform regular checks and maintain records of stock levels and usage. Health & Safety Compliance : Ensure the stewarding department complies with food safety and sanitation standards set by health authorities. Implement safety protocols to prevent accidents and maintain a safe working environment. Ensure proper disposal of waste and adherence to environmental guidelines. Coordination with Other Departments : Coordinate with kitchen chefs, restaurant managers, and other departments to ensure the smooth flow of operations. Support in food preparation areas by ensuring that equipment and utensils are available and ready for use. Equipment Management : Ensure proper care, handling, and storage of kitchen equipment and utensils. Oversee the maintenance and repair of equipment to avoid breakdowns during operations.

We are seeking an experienced and dynamic Restaurant Manager to oversee the operations of our upscale dining establishment within Fairmont Mumbai. The ideal candidate will possess strong leadership skills, exceptional attention to detail, and a passion for delivering unparalleled dining experiences. Key Responsibilities: Operations Management: Lead daily restaurant operations to ensure smooth and efficient service delivery. Oversee the scheduling of restaurant staff, including servers, hosts, and bartenders, to maintain optimal staffing levels. Implement and uphold high standards of service, cleanliness, and food safety protocols. Monitor inventory levels and collaborate with the culinary team to ensure timely food and beverage replenishment. Guest Experience: Foster a culture of exceptional guest service by providing personalized attention and resolving any guest concerns or complaints promptly. Regularly interact with guests to solicit feedback and ensure their satisfaction with the dining experience. Implement strategies to enhance the overall guest experience, including menu development, special promotions, and creative presentation techniques. Team Leadership: Recruit, train, and mentor restaurant staff to uphold the Fairmont standard of excellence in service. Provide ongoing coaching and performance feedback to ensure team members reach their full potential. Foster a positive and collaborative work environment that encourages teamwork and mutual respect among staff members. Financial Management: Monitor and analyze restaurant performance metrics, including revenue, expenses, and profitability. Develop and execute strategies to optimize revenue generation and maximize cost efficiency. Implement effective cost control measures while maintaining the highest quality standards in food and beverage offerings. Compliance and Safety: Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures. Conduct regular inspections of the restaurant premises to identify and address any maintenance or safety concerns. Stay abreast of industry trends and best practices to continuously improve restaurant operations and service quality. Bachelors degree in Hospitality Management, Business Administration, or related field preferred. Minimum of 5 years of progressive experience in restaurant management, preferably in a luxury hotel or fine dining establishment. Proven track record of success in leading high-performing teams and achieving operational excellence. Strong communication, interpersonal, and problem-solving skills. Excellent organizational abilities and attention to detail. Proficiency in MS Office suite and restaurant management software. Flexibility to work evenings, weekends, and holidays as required.

We are seeking a dedicated and customer-oriented Guest Service Associate for our Food & Beverage (F&B) Service team in Mumbai, India. As a key member of our hospitality team, you will play a crucial role in ensuring exceptional dining experiences for our guests. Greet and seat guests, providing menus and explaining daily specials Take food and beverage orders accurately and efficiently Serve meals and drinks in a timely and professional manner Respond promptly to guest inquiries, requests, and concerns Maintain cleanliness and organization of dining areas Process payments and handle cash and credit transactions Collaborate with kitchen staff to ensure order accuracy and timely delivery Set up and break down dining areas before and after service Adhere to all food safety and sanitation guidelines Assist in training new team members as needed Participate in regular team meetings to discuss service improvements Stay informed about menu changes, promotions, and special events Excellent customer service skills with a focus on creating positive guest experiences Strong communication and interpersonal abilities Proven ability to work efficiently in a fast-paced environment Detail-oriented with a keen eye for cleanliness and presentation Basic math skills for handling financial transactions Physical stamina to stand and walk for extended periods Flexibility to work various shifts, including evenings, weekends, and holidays Team player with a collaborative attitude Knowledge of food and beverage service techniques Familiarity with restaurant operations and procedures Problem-solving skills to address guest concerns effectively Previous experience in food and beverage service preferred Understanding of menu items and ability to make recommendations Basic knowledge of wine and spirits (a plus) Proficiency in using point-of-sale (POS) systems Ability to multitask and prioritize in a dynamic environment Commitment to maintaining high standards of food safety and hygiene

Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when Required. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Service-focused personality is essential Minimum 1 year work experience in hotel operations, preferably with a relevant degree or diploma in Hospitality or Tourism Management

Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when Required. Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Industrial Training Completed Having a relevant degree or diploma in Hospitality or Tourism management.

Perform opening/closing side duties as assigned and set all tables according to standards and procedures Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation Greet all patrons warmly upon arrival at the door and escort them to the table Ensure that all food & beverage are served according to service standard Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature Try to remember individual patron s names and their preferences to extend a personalized service Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required

We are seeking a friendly and customer-focused Guest Service Associate to join our Food & Beverage team in Gandhinagar, India. In this role, you will be the face of our establishment, ensuring that our guests have an exceptional dining experience from the moment they arrive until they leave. Greet and welcome guests in a warm and professional manner Take food and beverage orders accurately and efficiently Operate the Point of Sale (POS) system to process orders and payments Serve food and beverages in a timely and courteous manner Answer questions about menu items, making recommendations when appropriate Maintain cleanliness and hygiene standards in the dining area Collaborate with kitchen staff to ensure order accuracy and timely delivery Handle guest concerns and complaints with empathy and professionalism Assist in setting up and breaking down dining areas as needed Comply with all food safety regulations and company policies Excellent verbal communication skills with a friendly and supportive demeanor Strong customer service orientation and ability to work in a fast-paced environment Basic math skills and ability to handle cash and credit card transactions accurately Knowledge of food safety practices and willingness to adhere to sanitation guidelines Proficiency in operating Point of Sale (POS) systems Ability to multitask and prioritize in a dynamic work environment Team player with a positive attitude and willingness to assist colleagues Previous experience in food service or hospitality is preferred High school diploma or equivalent Food Handlers certification is a plus Physical ability to stand for extended periods and lift up to 25 pounds Flexibility to work various shifts, including weekends and holidays

We are seeking a dynamic and customer-focused Food & Beverage Executive to join our team in Gandhinagar, India. As a key member of our food and beverage department, you will be responsible for ensuring exceptional guest experiences while maintaining high standards of service and efficiency. Coordinate and oversee daily operations of assigned food and beverage outlets, ensuring smooth service and guest satisfaction Assist in supervising and mentoring junior team members, providing guidance and support to maintain service standards Manage reservations, including taking bookings, confirming reservations, and handling cancellations according to departmental procedures Take food and beverage orders, demonstrating in-depth knowledge of menu items and making recommendations based on guest preferences Deliver high-quality food and beverage service in line with established standards and procedures Implement and maintain food safety and hygiene standards (HACCP) throughout all service areas Actively upsell and promote food and beverage offerings to maximize revenue while ensuring guest satisfaction Handle guest complaints and feedback professionally, working to resolve issues promptly and efficiently Assist in inventory management, including stock requisitions and quality control of supplies Collaborate with kitchen staff and other departments to ensure seamless service delivery Support other food and beverage outlets during peak times or as required Participate in opening and closing duties, ensuring all areas are properly set up and maintained Bachelors degree in Hotel Management or related field Previous experience in food and beverage service, preferably in a supervisory role Excellent customer service skills with a focus on creating memorable guest experiences In-depth knowledge of food and beverage products, service techniques, and industry trends Proficiency in reservation management systems and point-of-sale (POS) software Strong understanding and application of food safety and hygiene standards (HACCP) Demonstrated ability to lead and motivate team members Excellent communication and interpersonal skills Strong problem-solving abilities and attention to detail Ability to work efficiently in a fast-paced, high-pressure environment Flexibility to work various shifts, including evenings, weekends, and holidays Proficiency in English; knowledge of additional languages is a plus

Perform opening/closing side duties as assigned and set all tables according to standards and procedures. Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per workstation assigned prior to the start of operation. Greet all patrons warmly upon arrival at the door and escort them to the table. Ensure that all food & beverage are served according to service standard. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature. Try to remember individual patron s names and their preferences to extend a personalized service. Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required

Perform opening/closing side duties as assigned and set all tables according to standards and procedures. Deliver F&B services in accordance to departmental standards and procedures Check on table setting, cleanliness and side station preparation as per workstation assigned prior to the start of operation. Greet all patrons warmly upon arrival at the door and escort them to the table. Ensure that all food & beverage are served according to service standard. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons table at the correct temperature. Try to remember individual patron s names and their preferences to extend a personalized service. Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Thank all patrons for patronizing the outlet upon their departure Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Report any complaints, incidents or other irregularities to management Assist other Food & Beverage outlets with their operations during peak times or when required Minimum One Year of experience on the same role. Hotel Management Degree/ Diploma Holder

Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation Assist management to supervise junior team members and casual labor under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis Take food and beverage orders according to guest s requirements and preferences Deliver food & beverage services in accordance to departmental standards and procedures Ensure that all food & beverage are served according to service standard Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full Try to remember individual patron s names and their preferences to extend a personalized service Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Collect food and beverage supply requisition, ensure that the stock collected is as per requisition Handle guests complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management Supervise and assist in assigned work station s activities and oversee the operation of outlet in the absence of management Assist other Food & Beverage outlets with their operations during peak times or when required Other Responsibilities Maintain complete knowledge of all food & beverage services, contents &preparation methods, outlets and hotel services/features Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Report for duty on time wearing clean and complete uniform at all times Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the Management of the Hotel Secondary / High school education Additional certification(s) in Food & Beverage will be an advantage Good reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Minimum 1 year of relevant experience in a similar capacity Working knowledge of MS Excel, Word, & PowerPoint

We are seeking a visionary and innovative Executive Chef to lead our culinary team in Visakhapatnam, India. As the Executive Chef, you will be responsible for overseeing all aspects of our food service operations, ensuring the highest standards of quality, creativity, and guest satisfaction. Develop and implement innovative menu concepts that reflect current culinary trends and local flavors Manage and mentor a diverse kitchen team, fostering a collaborative and efficient work environment Ensure compliance with food safety regulations and maintain the highest standards of hygiene and sanitation Oversee inventory management, cost control, and budget planning for the culinary department Collaborate with the Food & Beverage Director to enhance overall dining experiences and drive customer satisfaction Participate in strategic planning and contribute to the long-term success of our food service operations Implement and maintain quality control measures for all food preparation and presentation Engage with guests to gather feedback and continuously improve culinary offerings Stay updated on industry trends and incorporate new techniques and technologies in kitchen operations Organize and oversee special culinary events, promotions, and themed dining experiences Minimum of 5 years of management experience in an accredited restaurant or hotel with multi-outlet operations Culinary degree or equivalent extensive experience in high-level culinary positions Proven track record of menu development, kitchen management, and team leadership Strong knowledge of various cuisines, cooking techniques, and current food trends Excellent understanding of food safety regulations and health department guidelines Demonstrated ability to manage budgets, control costs, and optimize kitchen efficiency Outstanding communication and interpersonal skills, with the ability to lead and motivate a diverse team Proficiency in kitchen management software and inventory control systems Food safety certification (e.g., ServSafe or equivalent) Exceptional organizational skills with a keen eye for detail Ability to work effectively in a fast-paced, high-pressure environment Strong problem-solving skills and the ability to make quick, sound decisions Passion for culinary innovation and commitment to delivering exceptional guest experiences Flexibility to work varying shifts, including weekends and holidays as required

Business Performance Set periodical budget & forecast Analyze monthly P&L and month-end reports, identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Operation Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel s policies, standards and municipality requirements Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost Oversee the planning and implementation of effective food promotions Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department Monitor food standards in each Outlet and Banquet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Monitor and analyse menus and products of competitive restaurants and other hotels Banquet Departments Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Team Management Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit Senior Culinary team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Prepare payroll and gratuity reports Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Other Responsibilities Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel

Follow recipes and presentation specifications. Provide direction to Commis Chefs. Help in Menu creation. Operate standard kitchen equipment safely and efficiently. Ensure that station opening and closing procedures are carried out to standard. Clean and maintain station and overall kitchen through practicing good safety and sanitation. Adhere to all sanitation and food production procedures and codes. Assist with the enforcement of Health & Safety protocols. Assist with ordering. Work within budgeted guidelines. Proven experience as a Demi Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development. Experience: Minimum 3 years cooking experience in Culinary.

Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management. Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them. Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station. Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area. Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures. Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management. Maintain a high standard of personal appearance and hygiene at all times. Perform other reasonable duties assigned by the assigned by the Management. Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability Qualifications : High school diploma or equivalent; culinary training or certification preferred. Previous kitchen or food service experience is a plus, but not required. Knowledge of basic food preparation techniques and kitchen tools. Ability to follow instructions and adhere to safety standards. Strong communication skills and ability to work as part of a team. Physical ability to stand for long periods, lift heavy items, and work in a fast-paced environment.

The Demi Chef is responsible for the day-to-day operation of their designated station. The Demi Chef is the first point of contact for Commis Chefs and supports the Chef de Partie in managing the station. Duties and Responsibilities Prepare, season, and cook food following special dietary instructions where required. Follow recipes and presentation specifications. Provide direction to Commis Chefs. Help in Menu creation. Operate standard kitchen equipment safely and efficiently. Ensure that station opening and closing procedures are carried out to standard. Clean and maintain station and overall kitchen through practicing good safety and sanitation. Adhere to all sanitation and food production procedures and codes. Assist with the enforcement of Health & Safety protocols. Assist with ordering. Work within budgeted guidelines. Proven experience as a Demi Chef de Partie or equivalent role in a luxury hotel or fine dining establishment. Culinary degree or diploma preferred. Strong knowledge of various cuisines, cooking techniques, and international culinary trends. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced environment and handle pressure with grace and professionalism. Flexibility to work evenings, weekends, and holidays as required. Knowledge of HACCP and food safety standards. Passion for culinary excellence and a commitment to continuous learning and development.

The Demi Chef d Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors. Always act in a professional manner using the company s Mission, Vision, and Values. The Demi Chef d Partie will strive to exceed guest expectation and take the culinary team to go from good to great. Responsibilities: Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements. Communicate daily with supervisors to ensure open lines of communication. Promote a fun/ professional and disciplined work environment. Actively share ideas, opinions & suggestions in daily shift briefings. Always present yourself in a full chef s uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues. Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained. Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme. Ensure that all areas in the kitchen are always kept clean and tidy. Adopt a clean as you go approach. Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down. Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits. Maintain cleanliness and proper rotation of stock in all chillers following FIFO system. Ensure stock is stored and labelled correctly. Training and Development To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills. Actively seek tools for self-growth and development. Complete all assigned trainings on Ines. Motivate and support skill development of commis position chefs. Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system. To aid stock taking within the total Kitchen Department in conjunction with the Head Chef. Food Quality and Control Support Chef d Parties on sections to ensure consistency. Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature. Daily checks of all mise en place to ensure freshness & quality standards. Complete assigned tasks in an efficient and timely manner. Act as an extension of kitchen managers to ensure food consistency & quality. Assign and follow - up tasks as dictated by business volumes and supervisors. Performs any other reasonable duties as required by the department head. Have a strong working knowledge of ingredients and products. 2 years of experience in a luxury hotel environment Accreditation from a recognized Culinary School (an asset) Food Hygiene and Safety trained. Strong communication skills Enthusiastic and guest driven.

We are seeking a dedicated and skilled Commis II (Continental) to join our culinary team in Gandhinagar, India. As a Commis II, you will play a crucial role in supporting our kitchen operations and delivering exceptional Continental cuisine to our guests. Assist the Production team in preparing high-quality Continental dishes Execute tasks assigned by the Executive Chef or Chef de Partie in various kitchen sections Adhere to HACCP procedures and maintain accurate, up-to-date records Contribute to exceeding guest expectations through the quality and service of food products Collaborate with kitchen staff to ensure smooth and efficient operations Maintain a clean and organized work environment Perform miscellaneous job-related duties as assigned by senior kitchen staff Culinary training or relevant experience in Continental cuisine Proficiency in basic cooking techniques and food preparation Strong understanding of kitchen hygiene, food safety, and HACCP principles Excellent knife skills and ability to operate standard kitchen equipment Detail-oriented approach to work with a focus on consistency and quality Ability to work efficiently in a fast-paced, high-pressure environment Good communication and teamwork skills Physical stamina to stand for extended periods and lift heavy items when necessary Flexibility to work varying shifts, including weekends and holidays Passion for culinary arts and commitment to guest satisfaction

We are seeking a skilled and dedicated Commis I - Tandoor to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will specialize in tandoor cooking techniques and contribute to the preparation of authentic Indian cuisine. Assist in the preparation and cooking of tandoor dishes, ensuring high-quality and consistent results Maintain and operate the tandoor oven, adhering to safety protocols and cooking standards Stock and organize ingredients for tandoor dishes, ensuring freshness and quality Collaborate with kitchen staff to coordinate meal preparation and timing Follow recipes and portion controls to minimize waste and maintain food costs Maintain a clean and sanitary work environment, adhering to food safety and hygiene standards Assist in inventory management and stock rotation for tandoor-related ingredients Participate in menu development and suggest improvements for tandoor dishes Support other kitchen areas as needed during peak hours Attend team meetings and training sessions to enhance culinary skills and knowledge Degree or Diploma in Hotel Management or relevant culinary field Proven experience in tandoor cooking techniques and Indian cuisine In-depth knowledge of food safety and hygiene standards (HACCP) Familiarity with kitchen equipment, especially tandoor ovens Understanding of fire and life safety procedures in a commercial kitchen setting Strong teamwork and communication skills Ability to work efficiently in a fast-paced environment Physical stamina and dexterity to handle long hours of standing and cooking Attention to detail in food preparation and presentation Willingness to learn and adapt to new culinary techniques and recipes Flexibility to work various shifts, including weekends and holidays

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. To have knowledge about first aid.

We are seeking a skilled and passionate Commis II (Tandoor) to join our culinary team in Gandhinagar, India. As a key member of our kitchen staff, you will specialize in tandoor cooking, contributing to the creation of authentic and delicious Indian cuisine. Prepare and cook a variety of tandoor dishes, including breads, meats, and vegetables Assist in the preparation of marinades, spice blends, and accompaniments for tandoor items Maintain and operate the tandoor oven, ensuring proper temperature control and cooking techniques Collaborate with other kitchen staff to ensure timely and efficient food preparation Adhere to food safety and hygiene standards in all aspects of food handling and preparation Assist in inventory management and stock rotation for tandoor-related ingredients Contribute to menu development and suggest new tandoor dishes Maintain a clean and organized work station Support other kitchen areas as needed during peak hours Proven experience (1-2 years) in a professional kitchen, with a focus on tandoor cooking Proficiency in tandoor cooking techniques and preparation of various Indian dishes Strong knowledge of Indian cuisine, spices, and flavor profiles Excellent knife skills and food preparation abilities Understanding of food safety and hygiene standards, with current food safety certification Ability to work efficiently in a fast-paced kitchen environment Strong time management and organizational skills Team player with excellent communication abilities Culinary diploma or equivalent culinary education preferred Familiarity with local ingredients and flavors of Gandhinagar, India Physical stamina to stand for extended periods and work in a hot kitchen environment Flexibility to work various shifts, including weekends and holidays

Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management High school diploma. Associates degree, diploma, or certification in culinary arts.

Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. To have knowledge about first aid.

Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor. Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management