1191 Food Service Jobs - Page 48

FOOD AND BEVERAGE EXECUTIVE Position Description 1. Job Position FOOD & BEVERAGE EXECUTIVE 2. Category Executive 3. Responsible To F & B Manager 4. Job Definition To organize, develop, operate and administer the restaurant and pre-determined service area that has been assigned to him/her 5. Duties and Responsibilities Responsible for Restaurant/Banquet in the pre-determined area assigned to him/her. To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition. To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/daily schedules planned. To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes. To recommend the periodic purchase of special terms both domestic and imported. To keep abreast with the competition by conducting periodic competition and market surveys. To conduct a menu engineering exercise annually to be able to identify the fast moving and slow-moving items on the menu(s). To analyses guest comments and ensure that the negative factors in food quality and service are removed without causing further damage. To help in uniform inspections of service personnel and co-ordinate with the housekeeper for improvements, if any. To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s). To ensure the timely pick-up and replenishment of all buffets. To ensure reasonable variety on daily buffets. To train staff in the department. To make random checks and ensure that the quantities of various items indicated in the records are the same as the physical inventory. To ensure that pest control is done at regular intervals and regular schedules are maintained for the same. Responsible for maintaining reasonable cost control in the department without compromising on quality. To keep wastage of food to the minimum by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage. To account for spoilage of food and beverage items and breakage of glassware and china. To maintain and enforce such systems and methods in the area as laid down by the management. To develop new and superior methods of professional food and beverage service. To ensure proper accounting of all guest cheques and staff tips. To ensure that all banquet functions are conducted in pre-planned manner, keeping the guest’s requests in mind. Also, to ensure that such events do not disturb guests in other areas of the Hotel. To ensure orders are served in standard time, as per guest request and with proper professional etiquette. To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift. To be present in the area of operation at the peak operation hours. To ensure that employees in the department conform to house rules and policies of the Hotel. To initiate the performance evaluation of his subordinate staff. To formulate and ensure adherence to Service standard. To ensure the grooming of his staff as per the standard laid down by the management. To personally meet with ailing guests or guests with special requests. Also, to meet with any guest who has a complaint regarding service provided by staff in his department. To ensure proper sanitation and safety in the operations of the his/her department. In addition to the above mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management. I have read and understand the Position Description as outlined above. Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Experience: total work: 1 year (Required) Work Location: In person

North indian cook required multi cusine noida fooding & lodging provided Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Cell phone reimbursement Food provided Health insurance Provident Fund Schedule: Day shift Supplemental Pay: Yearly bonus Work Location: In person

Job Summary St Joseph International School for Excellence – a residential as well as the day-boarding school run by the Archdiocese of Bhopal, We are looking for a chef who has at least two years of experience. And who manage around 200+ people for a meal. Has an aptitude for Veg and non-veg preparation of foods. Outstation person will be provided with residential facility. Job Type: फ़ुल-टाइम Pay: From ₹25,000.00 per month Benefits: प्रॉविडेंट फ़ंड Work Location: In person

Job Summary: The Steward ensures the cleanliness and hygiene of kitchen equipment, utensils, and work areas. They support chefs and servers by maintaining a sanitary and well-stocked work environment. Key Responsibilities: Wash dishes, glassware, flatware, pots, and pans using dishwasher or by hand. Clean kitchen equipment and appliances after use. Maintain cleanliness of kitchen floors, counters, and food preparation areas. Dispose of kitchen waste and recyclables appropriately. Organize and store clean dishes, equipment, and utensils. Refill soap dispensers, paper towels, and cleaning supplies. Assist with receiving and storing kitchen deliveries. Follow health and safety regulations and sanitation standards. Support kitchen staff during busy periods (e.g., prep work or food transport). Skills & Qualifications: Basic knowledge of kitchen hygiene and safety procedures. Ability to work in a fast-paced environment. Physical stamina and ability to lift heavy items. Team player with good communication skills. Previous experience is a plus but not mandatory. Work Environment: May involve long hours, including nights, weekends, and holidays. Standing for extended periods and working in hot or humid conditions. Job Type: Full-time Pay: ₹15,000.00 - ₹17,000.00 per month Work Location: In person

Assist in preparing ingredients for Continental dishes (e.g., chopping vegetables, marinating meats, making basic sauces). Support chefs in mise en place (prepping ingredients before service). Prepare and cook items under supervision, such as pasta, grills, sautéed items, or appetizers. Ensure workstations are clean, organized, and sanitized. Follow food safety and hygiene standards as per HACCP or company policy. Assist with cleaning kitchen tools, utensils, and equipment after use. Work under the direction of Chef de Partie or Demi Chef de Partie in the Continental section. Carry out tasks assigned by senior chefs promptly and correctly. Learn and practice recipes, portion control, and plating techniques specific to Continental cuisine. Job Type: Full-time Pay: ₹10,181.96 - ₹15,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Fixed shift Work Location: In person

Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and keep records and accounts. Supervises and participate in cooking and baking and the preparation of foods. Job Type: Full-time Pay: ₹8,876.92 - ₹25,898.26 per month Benefits: Food provided Schedule: Day shift Experience: Cooking: 2 years (Required) total work: 2 years (Required) Work Location: In person

Chef is responsible for preparing fast food items at restaurent. Job Type: Full-time Pay: ₹10,000.00 - ₹20,000.00 per month Benefits: Health insurance Provident Fund Schedule: Fixed shift Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 08/06/2025

We want a chef for our banquet hall with a fantastic taste to serve. Job Type: Permanent Pay: ₹8,576.61 - ₹20,000.00 per month Work Location: In person

Professional tandoor chef required with minimum 3 years of experience Job Types: Full-time, Permanent Pay: From ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Experience: total work: 2 years (Required) Work Location: In person

Job Title: Commis Chef – Chinese Cuisine Department: Kitchen / Food Production Reports To: Chef de Partie / Sous Chef – Chinese Section Location: Fragrant Nature Paravur Job Summary: The Chinese Commis Chef is responsible for assisting in the preparation and cooking of authentic Chinese dishes under the supervision of the Chef de Partie or Sous Chef. The role ensures high standards of hygiene, presentation, and taste in line with the resort’s culinary quality and service standards. Key Responsibilities: Assist in the preparation, cooking, and presentation of Chinese dishes (e.g., stir-fries, dumplings, noodles, soups, wok items). Follow recipes and plating guides provided by the Chef de Partie or Sous Chef. Prepare ingredients by chopping vegetables, marinating proteins, and making sauces. Operate kitchen equipment such as woks, steamers, and fryers safely and efficiently. Maintain cleanliness and hygiene in the workstation according to food safety standards (FSSAI norms). Store food items properly and check expiry dates to ensure freshness and quality. Comply with standard operating procedures (SOPs) and HACCP guidelines. Support other kitchen sections as needed during busy operations or events. Attend daily briefings and participate in kitchen training sessions. Job Type: Full-time Pay: From ₹15,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Rotational shift Work Location: In person

Description We are seeking a dedicated and enthusiastic Steward to join our team in India. The ideal candidate will assist in the smooth operation of our kitchen and dining areas, ensuring high standards of cleanliness and customer service. Responsibilities Assist in the preparation and serving of food and beverages. Maintain cleanliness and organization of dining areas and kitchen. Support the kitchen staff during food preparation and service. Ensure compliance with health and safety regulations. Provide excellent customer service and address guest inquiries. Skills and Qualifications 1-3 years of experience in a similar role, preferably in the hospitality industry. Strong communication and interpersonal skills. Ability to work in a fast-paced environment. Basic knowledge of food safety and hygiene practices. Proficiency in handling kitchen equipment and utensils.

Key Responsibilities: Identify and onboard new food service clients (HORECA, institutional buyers, etc.) for frozen food products Maintain and grow relationships with existing customers to ensure repeat business. Achieve monthly, quarterly, and annual sales targets. Conduct product presentations, sampling, and training sessions for clients. Monitor competitor activities and market trends to identify opportunities. Monitor cold chain logistics and coordinate with supply chain teams to ensure timely and quality delivery. Collect customer feedback and relay it to the product and marketing teams. Maintain accurate records of sales, customer interactions, and market intelligence. Collaborate with marketing for promotional campaigns and product launches. Participate in trade shows, exhibitions, and promotional events. Education: Any Graduate / Post Graduate. Experience: 1 - 3 years of experience in B2B sales, preferably in frozen foods or food service. A strong understanding of the Bangalore markets is essential. This includes knowledge of local competition, market trends, and customer preferences.

He reports to Admin Manager. Food & Beverage monthly inventory stock maintenance. Excellent communication & skills needed. Food & beverage arrangements as per management or client request. Vendor selection for cafeteria with all background check, food testing, audits etc., Arrange the buffet service / packed service for Clients or Sr. level management. Meeting room / conf room setup before the visit with proper stationary, dry fruits, chocolates, soft beverage etc., Handle employee complaints and feedback promptly and immediately react before escalations reach to management. Enhance guest satisfaction through high- quality service. Cafeteria vendor hygiene maintenance to be followed. Regular kitchen audits to be done and give us the report. Vendor invoice payment to be followed with finance team and update the status. Monthly Cafeteria vendor meets, help desk, audits to be done.

Job Summary: We are seeking a Senior Manager - SME Food Service to oversee client operations at Sodexo , with a strong focus on food service management, mobilization, training, and implementation . The ideal candidate will have a hotel management background , expertise in kitchen operations, Kitchen Stewarding , and a deep understanding of Food HSE, FSSAI regulations , and compliance. This role requires extensive travel within the region to ensure seamless execution of food service operations. Key Responsibilities: Client Operations Management: Focus on high-quality service delivery and client satisfaction. Mobilization & Implementation: Support new site mobilization, ensuring smooth transitions and adherence to Sodexo standards. Training & Development: Conduct training programs for food service teams, ensuring compliance with Food HSE & FSSAI regulations. Quality & Compliance: Ensure food safety, hygiene, and regulatory compliance across all operations. Kitchen Operations Oversight: Manage kitchen & Kitchen Stewarding workflows, optimize efficiency, and maintain high culinary standards. Stakeholder Collaboration: Work closely with clients, vendors, and internal teams to drive operational excellence. Travel & Site Visits: Travel 15-20 days per month within the region to oversee operations and provide hands-on support. Also ready to travel other region for support. Qualifications & Skills: Educational Background: Degree in Hotel Management or related field. Experience: 8-15 years in food service operations, kitchen management, and client servicing . Regulatory Knowledge: Strong understanding of Food HSE, FSSAI compliance, and industry best practices . Leadership & Communication: Excellent leadership, problem-solving, and stakeholder management skills. Flexibility & Mobility: Willingness to travel extensively within the region and other region.

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

Customer Service Food Service Cashiering Counter Handling Maintain the cleanliness and hygiene of the restaurant Must have Aadhar and PAN Card Age: 18 to 25 years Working knowledge of English Rotational Shifts Rotational Weekly Off.