146 Garde Manger Jobs

As a Chef de Partie (CDP) in the Food & Beverage / Kitchen department, you will be responsible for overseeing a specific section of the kitchen, which could include Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger. Your primary focus will be to uphold high standards of food preparation, presentation, and hygiene while effectively supervising junior staff within your section. Your key responsibilities will involve preparing and cooking dishes according to hotel standards and recipes specific to your assigned kitchen section. It will be essential to ensure that mise-en-place is complete and that your station is fully prepared before service commences. Additionally, you will be tasked with supervising and coordinating the activities of Commis Chefs and kitchen assistants within your section, monitoring portion sizes, food presentation, and taste consistency, and maintaining cleanliness and hygiene to adhere to food safety regulations. Collaboration with the Sous Chef/Executive Chef to communicate daily specials, stock levels, and equipment issues will be crucial. You will also be involved in receiving and storing deliveries, contributing to menu development by suggesting new dishes and enhancing existing offerings, as well as training and mentoring junior staff to elevate their culinary skills and professionalism. Depending on the department you specialize in, such as Indian, Continental, Chinese, Tandoor, Bakery & Pastry, or Garde Manger, you will be expected to demonstrate expertise in the respective cuisine or section. A strong foundation in culinary arts or hotel management, along with at least 2-4 years of kitchen experience focusing on a specific cuisine/section, will be necessary. Moreover, possessing knowledge of food safety and hygiene standards, creativity, attention to detail, and strong communication and time management skills are essential for success in this role. This is a full-time position requiring in-person work, and the ideal candidate should be proficient in English. The expected start date for this role is 15/07/2025. Benefits for this position include provided meals.,

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Supervise and manage daily operations and staff. Ensure compliance with company policies and regulations. Monitor and report on performance metrics and KPIs. Collaborate with cross-functional teams on business initiatives. Provide training and support to team members. Maintain accurate records of operations and activities.

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

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

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 / Srcook 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

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 / Srcook 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

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 / Srcook 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

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 / Srcook 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

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 / Srcook 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

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 / Srcook 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 delivery of services with the satisfaction of customer and clientKey Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.)Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end placexe2correctly before the service time to ensure agreed standards of serviceProvide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the siteMaintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

Responsible for delivery of services with the satisfaction of customer and clientKey Responsibilities To report for duties well-groomed and in proper uniform (Haircut, Nails, Uniform, Shoes, Pad, pencil etc.)Attend briefing before start of shift and debriefing at the end of shift Check the menu and note special instructions from the supervisor at the beginning of the day To do all mis end placexe2correctly before the service time to ensure agreed standards of serviceProvide food and beverage services in a proper manner Speak in a empathetic tone and communicate all information to his supervisor Keep track of all food services made during his shift by maintaining proper service delivery and clearance records at the siteMaintain a clean and neat work environment Take proper handover at beginning of shift and give correct handover before leaving (including service and clearance cards) Ensure proper mis-end-place, and see that clean, dry and proper equipment is used as per the SOP laid downAny other duty as instructed by his immediate Supervisor/Manager from time to timeKey Competencies: Previous food handling experience in a corporate environment Excellent grooming and personal presentationGood communicator, friendly and receptive to client needsCustomer service orientation Punctuality and accurate time keepingAbility to work unsupervised and show initiativeAbility to work as part of a team

Hotel Paramos Inn 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.

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision.. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. Profile required Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability

3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation As a part of the Risk Department, you will be at the center of Socit Gnrales business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Groups business lines. Joining us would mean integrating into a network of proven excellent at the very center of the banks activities, opening access to new and exciting development opportunities. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision. These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment. EDUCATIONAL QUALIFICATION: Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability KEY SKILLS: 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable Programing knowledge in SAS and/or R Excellent written (documentation) and oral communication skills in English

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement Analysis Learning Agility Equal Opportunities Employment at IHCL .

SUMMARY Hiring: Seafood Cook Oman We are looking for a skilled seafood cook to join our team. Key Responsibilities: Handle and prepare all types of fish and seafood dishes Cook seafood using oven, charcoal, and grill Create fresh, modern, and innovative seafood meals Serve and interact with customers Manage payments and handle cashier duties Requirements Experience with various types of fish and seafood Ability to prepare, store, and cook seafood dishes Skilled in grilling, baking, and charcoal cooking Creative in making new seafood recipes Good communication and customer service skills Basic knowledge of handling accounts and cash

Job Description: Location: Pan india. Overall 5+ years of IT Experience. Atleast 2 years of experience in Treasure Data CDP. Strong knowledge of CDP Domain Experience in enabling business use cases leveraging CDP for enterprise companies. Various business use cases with internal teams to align on CDP feasibility and prepare BRDs. Design CDP schema where needed to ensure the data ingestion process is well aligned with the platform. Ability to set up and maintain data pipes as scoped. Identify and troubleshoot data flows in and out of CDP. In-product development within Treasure Data as possible. Ability to answer and manage business questions/asks within platform usage. Ability to work independently and collaboratively in a fast-paced environment. Establish SLAs and adhere to it for tasks within CDP platform.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

The Indian Hotels Company Limited is looking for Commis III to join our dynamic team and embark on a rewarding career journey Support kitchen operations and food preparation. Follow recipes and instructions from senior chefs. Maintain cleanliness and organization of the kitchen. Ensure compliance with food safety and hygiene standards. Assist in inventory management and ordering of supplies. Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility

Conducting electrocardiogram (EKG), phonocardiogram, echocardiogram, and stress tests by using electronic equipment. Ensuring cardiology patients are comfortable by answering any questions they have about the tests. Recording the results of cardiological tests and consulting with the physician on duty to schedule any follow-up tests. Assisting physicians during non-evasive cardiological procedures by monitoring the patients' heart rates and alerting the physicians to any readings outside normal ranges. Maintaining cardiological equipment and supplies with daily cleanings and adjustments. Recording supply inventory levels and restocking the supply storeroom accordingly. Troubleshooting problems with cardiological equipment and reporting any malfunctions to superiors. Staying up-to-date with cardiological developments by attending conferences and participating in research projects

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - South Indian to join our dynamic team and embark on a rewarding career journey Responsible for coordinating all work requests coming in through e mail, phone or any other form of communication regarding the services provided to the client by Sodexo Key Responsibilities Collaborate with other members of the Sodexo on site team, to dispatch as well as collect the work orders established after receiving a request through mail/phone/paper. Collect all closed work orders to close the calls. Produce reports based on the data collected, through produced work orders, for Sodexho and the Client Receive and answer all incoming calls/mails/papers reporting complaints or work requests Log in the call through the software, which in term generates work orders Set up reports with all collected data coming from the work orders for the Client as well as for Sodexo for controlling, transparency and information purposes Maintain the helpdesk work area and equipment in a clean and orderly condition following all prescribed regulations Maintain the confidentiality and security of all data and information relating to the facility Maintain professional appearance at all times Qualification : HSC/equivalent or Diploma holder or Graduate Minimum 2 years experience in any facility management company or in a hospitality industry. Excellent knowledge of Word and Excel Excellent customer service skills Excellent communication skills Ability to deal with various types of people Effective time management skills Ability to work under pressure