23 Head Chef Jobs

Head Chef_ Reputed Group's Chain of Restaurants If meeting the criteria, please share your CV to Email: jagannaath@kamms.net Position:Head Chef_ Reputed Group's Chain of Restaurants Position Type: Full Time- Permanent Experience: Min 5 years Base Location: Chennai ( Prefer local candidates) Mode: Office Reporting to :CEO Role Summary: To lead the kitchen operations of Group with passion, innovation, and precisionbringing together modern caf concepts, authentic South Indian flavors, interactive live counters, and guest-centric culinary experiences. Key Responsibilities: Culinary Leadership & Strategy Lead all aspects of the kitchen function across outlets, reporting directly to the CEO. Conceptualize, develop, and launch modern caf-style menus with South Indian roots and contemporary caf offerings. Set up new kitchens and live counters with a focus on display cooking and guest engagement. Kitchen Setup & Standardization Oversee the design, layout, and commissioning of new kitchen setups, including display and live counter spaces. Define and implement kitchen operating procedures, prep guides, presentation standards, and recipe costing. Team Development & Training Recruit, train, and develop vibrant culinary teams capable of delivering consistent quality and live guest interactions. Create a learning culture with structured skill development and performance monitoring programs. Guest Interaction, Brand Representation & Vibrant Culture Creation Act as a brand ambassador who leads from the front-engaging with guests during live counters, chefs tables, and special culinary events, creating memorable interactions. Foster a culture of vibrancy in the kitchen and front-of-house by inspiring energy, enthusiasm, and passion across the team. Champion open kitchen theatrics that celebrate the cooking process enhancing the sensory experience for every guest. Curate visually striking and contemporary plating styles that align with the modern caf aesthetic and social media appeal. Lead by example in creating a welcoming, upbeat environment that reflects the energetic spirit of restaurants. Quality, Safety & Hygiene Ensure compliance with FSSAI standards and internal SOPs related to food safety, hygiene, and kitchen cleanliness. Maintain high-quality control over raw materials, cooking practices, and final output. Innovation & Seasonal Menu Curation Introduce seasonal, festive, and innovation-driven menus tailored for evolving customer tastes and trends in caf culture and artisanal coffee. Collaborate with barista and beverage teams to pair caf-style dishes with curated drinks and coffees. The duties and responsibilities outlined in this job description are not exhaustive and may be subject to change as deemed necessary by the Company. Employees are expected to perform any other related duties as assigned by their supervisor or management, which may include additional tasks outside the scope of the primary job functions. Qualifications: Degree or Diploma in Culinary Arts, Hotel Management, or equivalent. 5+ years of progressive culinary experience, with at least 2 years in a Head Chef role. Proven experience in modern cafs, bistros, or QSRs with live kitchens and open-counter formats. Strong expertise in South Indian cuisine with a flair for contemporary presentation and fusion twists. Ability to engage with guests and represent the brand at food showcases, events, and social platforms. Vibrant personality with strong leadership and communication skills. Passionate about food innovation, customer experience, and team development. Comfortable in high-energy, guest-facing kitchen environments. • Entrepreneurial mindset with a structured approach to systems and scalability ** Minimum 5 years of work experience in QSR, Caf, Bistros, Star Hotels. **

Type : Full-time / Part Time Experience : 10+ years Job Summary : We are seeking an experienced and innovative Corporate Chef to lead and oversee all culinary operations of our hotel (Hotel Myriad & Hotel Tekarees ). The Corporate Chef will be responsible for setting culinary standards, designing menus, maintaining consistency and quality across multiple outlets, managing food costs, and training kitchen staff. This role requires strategic thinking, strong leadership, and a passion for excellence in food service. Key Responsibilities: Develop, implement, and standardize menus across all locations in line with brand identity and customer expectations. Oversee food production, presentation, and service to ensure high quality and consistency. Lead the culinary team, providing training, mentoring, and performance evaluations to chefs and kitchen staff. Collaborate with procurement to source quality ingredients and manage vendor relationships. Monitor and manage food costs, waste, and inventory to achieve budgetary goals. Ensure compliance with food safety and sanitation standards in all kitchens. Innovate and introduce new culinary trends, seasonal offerings, and promotional menus. Support new restaurant openings and expansions with kitchen layout planning, hiring, and staff training. Conduct regular site visits to audit culinary operations and provide hands-on support. Work closely with marketing, operations, and senior management to align culinary strategies with business goals. Qualifications : Proven experience as an Executive Chef, Head Chef, or Corporate Chef in a multi-unit restaurant or hospitality group. Degree or diploma in Culinary Arts, Hotel Management, or related field preferred. Strong knowledge of diverse cuisines and cooking techniques. Exceptional leadership, communication, and organizational skills. Proficiency in budgeting, menu engineering, and kitchen operations. Ability to travel as required across locations. Preferred Skills: Experience with food costing software and inventory systems. Familiarity with sustainability and nutrition trends. Ability to manage in a high-growth or franchised environment.

Conceptualizing, creating, and testing new chocolate products and seasonal collections Supervising daily chocolate production, including tempering, molding, enrobing, filling & finishing techniques Quality Control, Cost Management & Staff Management

We are looking for a skilled Catering Chef to prepare, cook, and finish complex Asian and Continental dishes using fresh ingredients and traditional cooking methods. You will work closely with senior chefs and our Culinary Designer to create outstanding culinary experiences for our clients. Responsibilities: Prepare, cook, and finish complex made-to-order Asian and Continental dishes. Prepare complex marinades, concentrated stocks, herb & spice blends, and ingredient fusions as formulated by our Culinary Designer and/or Head Chef. Assist in planning seasonal dishes and specials in addition to our established menus. Collaborate with senior chefs and the Culinary Designer. Train and supervise junior chefs and team members. Monitor and manage food waste, handle supplier relationships, and perform rotation quality checks. Implement and ensure compliance with hygiene and health & safety guidelines. Regulate and monitor food temperatures. Assist in cost analysis and review. Prepare reports and schedules, and perform key duties as assigned. Requirements: Relevant training such as a diploma or degree in culinary arts. Minimum of 5 years of experience in a similar role. Strong leadership, communication, and organizational skills. Good administration skills with proven ability to maintain food & wage costs. Positive and energetic attitude. Passion for cooking and delivering memorable dining experiences. Key Skills : Catering Chef Catering Culinary

About us Alma Bakery Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery Cafe is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary The Sous Chef plays a critical role in overseeing kitchen operations and supporting the Head Chef to deliver high-quality culinary experiences. This role requires strong leadership, expertise in food preparation, and adherence to hygiene and safety standards, ensuring smooth kitchen functionality and exceptional food quality. Roles and Responsibilities Kitchen Operations: Oversee daily kitchen activities, ensuring timely preparation and presentation of dishes as per recipes and quality standards. Team Supervision: Lead and mentor junior kitchen staff, assigning tasks, and ensuring smooth operations during service hours. Food Quality Control: Maintain consistent quality, taste, and presentation across all dishes, adhering to company standards. Inventory Stock Management: Monitor stock levels, assist in procurement, and manage proper stock rotation to minimize waste and control costs. Hygiene Safety Compliance: Ensure all kitchen areas, equipment, and utensils meet food safety and hygiene regulations. Menu Development: Collaborate with senior chefs to develop and test new menu items, incorporating creativity and customer preferences. Training Development: Train team members on culinary techniques, food safety practices, and operational processes to foster professional growth. Qualification Must have Degree or Diploma in Food and Culinary Experience and Skill Set Experience: 5 years+ of experience in a similar role within a fast-paced kitchen environment. Skills: Strong knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Ability to manage and motivate a team, ensuring collaboration and efficiency. Attention to Detail: Commitment to maintaining high standards of quality and presentation. Adaptability: Ability to work under pressure, handle multiple tasks, and manage peak service periods. Certifications: Food Safety and Hygiene certification preferred. For

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

We have following job opening for Mohali: Head Chef Bakery - 01 Steward - 05 Captain Steward - 02 The candidate should be well versed with all aspects of their respective field

Head Chef / Executive Chef (Cloud Kitchens / QSR / Catering) Location: Pune, 1 -Menu Planning & Development 2 -Kitchen Operations 3 -Leadership & Team Management 4 -Budgeting & Cost Control 5 -Quality Control 6 - Safety & Sanitation 7 -Innovation

To ensure overall smooth operations of entire kitchen(s) functioning. To prepare strategic action plan to meet the organization vision and mission. Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control. Support Cluster F&B with Menu Pricing and Innovation. Implementation of innovative menu and new promotional strategies to maximize revenue. Track food costs while managing vendors to provide standard cost-efficient products. Estimate food consumption and requisition of food purchase. Standardize production recipes to ensure consistent quality. Implement and maintain culinary excellence standards. Train and manage kitchen personnel and supervise all culinary activities as per SOP. Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends. Ensures a timely check on F&B equipment and purchases. Approves the requisition of products and other necessary food supplies. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP) . Interacts with customers to obtain feedback on product quality and service levels. Responds to and handles customer problems and complaints. Responsible for recruitment of Commis as per operational/business needs.

To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department P&P. The ability to follow instructions by Senior chef and be open on accepting coaching and changes. The ability to assist senior chef on daily operation needs and work closely with others colleagues. Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen. The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product. The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow. Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage. The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage. The ability to perform task for daily operations, willing to work longer hours if required. The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required. The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning. The ability to assist outlet chef on cooking by follow proper standard recipe. The ability to maintain a cooperative working relationship with fellow employees. The ability to respond properly to any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to take initiative and responsible when tasks been assigned. The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to perform task for daily operations, willing to work longer hours if required. The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to handle and reporting incident paste on urgency of the incident, no matter how minor. Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet s section Head Chef. Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours. Ability to manage and control fast selling and slow moving items, without over produce and cause wastage. The ability to take charge and act in professional way on solving kitchen problems when Chef not around.

AccommodationexperiencedWe require F&B team for our large restaurant opening in Firozabad. Accomodation will be provided apart from meals and salary. Need experience teams only with expertise as Chef, Manager, Front of House & Back of House. House rent allowance Free meal

About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: In the heart of Worli - the business hub of India s largest city and close to the entertainment and commercial district of Lower Parel, Four Seasons Hotel Mumbai is a chic urban oasis with an intimate, boutique atmosphere. The brands first hotel in India, Four Seasons Hotel Mumbai echoes Powerhouse Luxury in the city that never sleeps. Known for unparalleled food & beverage options such as those at AER Mumbai, an award-winning rooftop bar, as well as San:Qi, a city-favourite pan-Asian restaurant with wine bar, private dining rooms, four open-style kitchens overseen by master craftsmen and an extensive menu offering Indian, Chinese, Thai and Japanese delicacies. Basic Function: Supervisory Position in Food & Beverage Production Role and Responsibilities To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department P&P. The ability to follow instructions by Senior chef and be open on accepting coaching and changes. The ability to assist senior chef on daily operation needs and work closely with others colleagues. Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen. The ability to follow kitchen P&P and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product. The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow. Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage. The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage. The ability to perform task for daily operations, willing to work longer hours if required. The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required. The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning. The ability to assist outlet chef on cooking by follow proper standard recipe. The ability to maintain a cooperative working relationship with fellow employees. The ability to respond properly to any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to take initiative and responsible when tasks been assigned. The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to perform task for daily operations, willing to work longer hours if required. The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to handle and reporting incident paste on urgency of the incident, no matter how minor. Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet s section Head Chef. Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours. Ability to manage and control fast selling and slow moving items, without over produce and cause wastage. The ability to take charge and act in professional way on solving kitchen problems when Chef not around. Requirements: Reading, writing and oral proficiency in the English language. High school graduate and an apprenticeship, cooking school or culinary institute education. Good level of creativity and good organizational skills. Able to show great leader ship skills by showing lead by example to the junior staffs. Able to work under high pressure without losing control.

To ability be punctual on shift with clean uniform grooming 5 minutes before every shift started and it was part was follow Department PP. The ability to follow instructions by Senior chef and be open on accepting coaching and changes. The ability to assist senior chef on daily operation needs and work closely with others colleagues. Assisting junior colleagues on daily receiving pick up, vegetables cleaning, dry store pick up, butcher pick up and proper storage in kitchen. The ability to follow kitchen PP and SOP while doing cutting, cooking and follow food presentation that been set by Outlet Chefs in order to maintain high quality and consistency of product. The ability to plan and organize daily operations in proper way, in order for junior staff to assist and follow. Follow up on daily Misen plus preparation, Vegetables cutting, meat/seafood cutting and marinate before storage. The ability to avoid wastages by utilizer all ingredients in all food preparation with minimum wastage. The ability to perform task for daily operations, willing to work longer hours if required. The ability to be flexible on working hours and assisting others outlets during peak seasons and when it required. The ability to follow Four Seasons hygiene SOP in order to avoid food contaminations and food poisoning. The ability to assist outlet chef on cooking by follow proper standard recipe. The ability to maintain a cooperative working relationship with fellow employees. The ability to respond properly to any hotel emergency or safety situation. The ability to perform other tasks or projects as assigned by hotel management and staff. The ability to take initiative and responsible when tasks been assigned. The ability to act in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to perform task for daily operations, willing to work longer hours if required. The ability to conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels and encourage Staff to do the same. The ability to handle and reporting incident paste on urgency of the incident, no matter how minor. Follow up on daily market list ordering, receiving, rejecting (bad quality products) by reporting to Outlet s section Head Chef. Follow up on daily mis-en-plus preparation, double check all ingredients and make sure all products available and in fresh conditions before business hours. Ability to manage and control fast selling and slow moving items, without over produce and cause wastage. The ability to take charge and act in professional way on solving kitchen problems when Chef not around. Requirements: Reading, writing and oral proficiency in the English language. High school graduate and an apprenticeship, cooking school or culinary institute education. Good level of creativity and good organizational skills. Able to show great leader ship skills by showing lead by example to the junior staffs. Able to work under high pressure without losing control.

Job Title: Chef - Corporate Culinary Location: Santacruz(West) Job Type: Full-time Reports To: Culinary Consultant Job Overview: We are seeking an experienced Chef - Corporate Culinary to lead and oversee the corporate culinary operations, ensuring the highest standards of food quality, consistency, and innovation across all company kitchens and outlets. The role involves managing culinary teams, creating menus, maintaining food safety standards, and driving operational excellence within the organization s culinary operations. Key Responsibilities: Culinary Leadership: Lead, manage, and inspire the culinary team. Oversee daily kitchen operations ensuring efficiency and consistency. Develop and implement innovative menus, ensuring food quality and creativity. Operational Management: Monitor and maintain inventory, cost control, and ordering processes. Ensure adherence to food safety, hygiene, and sanitation standards. Staff Training & Development: Train and mentor kitchen staff, fostering a culture of continuous learning. Implement performance assessments and provide constructive feedback. Quality Control & Consistency: Ensure consistency in food preparation and presentation across all locations. Address any culinary issues promptly to maintain brand standards. Budget & Cost Control: Oversee food and labor cost management, maintaining budget goals. Implement strategies for reducing waste and improving operational efficiency. Qualifications: Proven experience as a Head Chef or in a similar senior culinary role. Strong leadership, organizational, and problem-solving skills. In-depth knowledge of culinary trends, food safety regulations, and budget management. How to Apply : Interested candidates should send their resume and a cover letter detailing their experience and qualifications to 086559 51517.

The Head Chef plays a crucial role in the kitchen and overall operations of a restaurant, hotel, or catering service. This position requires a seasoned culinary expert who has the experience and creativity to lead kitchen staff and deliver exceptional dishes that meet high standards. The Head Chef is responsible for developing the menu, managing food costs, ensuring food safety, and uplifting the culinary experience for guests. This role is important not only in maintaining the restaurants reputation but also in driving customer satisfaction and repeat business. The Head Chef sets the tone for the kitchen environment, fostering a culture of collaboration and innovation among staff members. As the leader of the culinary team, they also play a role in training new chefs, ensuring that preparation methods are executed at a high standard, and adapting to seasonal offerings. A successful Head Chef balances both creative culinary skills and efficient kitchen management to work harmoniously towards the establishments goals. Key Responsibilities Develop and create innovative and diverse menus that reflect the restaurants identity. Oversee the day-to-day operations of the kitchen and manage kitchen staff. Ensure high food quality, presentation, and taste are consistently delivered. Manage food inventory and procure necessary ingredients while controlling costs. Maintain cleanliness and organization in the kitchen ensuring compliance with health regulations. Train, mentor, and evaluate kitchen staff performance to enhance their skills. Collaborate with front-of-house staff to ensure seamless service. Adjust menu offerings based on seasonal availability and customer feedback. Conduct regular quality checks and implement appropriate actions based on evaluations. Implement safety and sanitation protocols to maintain a safe kitchen environment. Plan and execute special events and catering services. Monitor kitchen equipment for maintenance and repair needs, managing operational costs. Plan staff schedules and roster shifts to ensure adequate kitchen coverage. Maintain a positive work environment through effective communication and leadership. Stay updated with industry trends and incorporate innovative culinary techniques. Required Qualifications High school diploma or equivalent; Culinary Arts qualification preferred. Proven experience as a Head Chef or in a similar role for at least 5 years. In-depth knowledge of various cooking methods, ingredients, and cuisines. Excellent leadership skills with experience managing a diverse team. Strong understanding of food safety standards and regulations. Experience in menu planning and cost control. Ability to work in a high-pressure environment and meet deadlines. Excellent communication and interpersonal skills. Creativity in culinary presentation and ideas. Strong organizational and time-management skills. Ability to handle constructive criticism and adapt accordingly. Familiarity with kitchen equipment and tools. High level of physical stamina and resilience. Availability to work evenings, weekends, and holidays, as needed. Certification in food safety and management is an advantage. Passion for cooking and a commitment to culinary excellence.

Job Description (Kitchen Team Member) Key Responsibilities: 1. Food Preparation: o Assist in the preparation of ingredients such as chopping vegetables, cutting meat, and preparing sauces as directed by the chef or kitchen supervisor. o Follow recipes and kitchen guidelines to ensure consistency in the quality and presentation of dishes. o Prepare simple menu items, such as pizza bases, buns, salads, appetizers, and sandwiches, if required. 2. Cooking Assistance: o Operate kitchen equipment such as grills, fryers, and ovens to assist with cooking. o Ensuring that orders are prepared on time and meet quality standards. o Monitor cooking times and temperatures to ensure food is prepared safely and correctly. o No compromise on food quality. 3. Kitchen Cleanliness and Organization: o Maintain a clean and organized workspace by following daily and weekly cleaning schedules. o Ensure that kitchen equipment, utensils, and storage areas are kept clean and sanitized at all times. o Wash dishes, utensils, and kitchen tools as needed during and after service. 4. Health and Safety Compliance: o Follow all food safety and sanitation procedures, including proper handling and storage of ingredients. o Ensure compliance with kitchen hygiene standards, including wearing the appropriate uniform, gloves, and hairnets. o Report any safety hazards or maintenance issues to the kitchen manager immediately. 5. Stock Management and Waste Reduction: o Assist in receiving and storing deliveries, ensuring stock is rotated and stored correctly to minimize waste. o Keep track of ingredient levels and inform the kitchen manager or head chef when stocks are running low. o Help reduce food waste by preparing ingredients accurately and efficiently. 6. Team Collaboration: o Work closely with the rest of the kitchen team to ensure smooth service and effective communication. o Assist other team members as needed, particularly during busy periods, to ensure that all kitchen tasks are completed efficiently. o Participate in team briefings and follow instructions given by the chef or kitchen supervisor. Preferred Location : Bangalore , Chandigarh , Mumbai Similar Open Positions Life at uEngage At uEngage, we make it a point to indulge!

"Why work for Accor We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description Reporting to our Head Chef you will be responsible the preparation, presentation and display of all menu items. You will also be responsible for maintaining a clean and hygienic work environment and equipment. As a leader in our Kitchen you will be expected to develop and coach our junior chefs, and provide them with learning opportunities and access to your experience and knowledge. As our Chef de Partie you will also have the opportunity to work Sous Chef on menu development and creation. Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Qualifications Your experience and skills include: Ability to work cohesively and collectively as part of a team Diploma /Degree in Hotel Management. 5 years industry experience in upmarket brands with minimum 1 year of experience in similar role. Strong Operational/Technical Knowledge. Ability to work well under pressure in a fast paced environment Additional Information What is in it for you: Employee benefit card offering discounted rates at Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, Our commitment to Diversity Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

1. Job Role - To be responsible for managing all F&B operations and for delivering an excellent guest experience. To be able to forecast, plan and manage all F&B outlets, staff and finance and to maximize sales and revenue through customer satisfaction and employee engagement. 2. Job Descriptions - (a) Guest Satisfaction: Assuring the guest satisfaction and maximization of GSTSs score by surpassing guest expectation by doing effective complain handling and proper service recovery. (b) Service Standard: Preserve excellent levels of external and internal guest services. Identify customer needs and respond proactively to all of their concerns (c) Innovations: Monitor industry trends and makes recommendations to improve competitive status of the outlet. (d) Menu Planning: Liaise with head chef and kitchen to ensure efficient operation of the kitchen and quality menus are designed to suit the business and achieve budgeted food cost, oversee the planning and implementation of menus and wine lists. (e) Employee satisfaction: Utilize leadership skills and motivational techniques in order to maximize employee productivity and satisfaction of direct reports. (f) Leadership: To lead team by recruiting, training, appraising talented personnel. (g) Coordination: coordinate and follow up with other departments for the effective operations and to achieve the departmental goals (h) Communication : Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance. (i) Cost Control : Breakage/Pilferage control by implementing the best practices. (j) Revenue Management: Achieve revenue and profit goals by developing and implementing strategies to increase revenue. To establish, targets, KPI (Key process Indicators), schedules, policies and Procedures (k) Compliance of policies: Comply with all health and safety regulations.

What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. Maintain compliance with FSAA requirements in all aspects of hotel operations. Operate all equipment, appliances and machines properly. Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. To do takeout work or work outside the kitchen when required. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. Respond to each request to the satisfaction of the guest. Active learning and appropriate change where required. Accept constructive criticism with an open mind. Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. Ensure that recipes and costs exist and are updated. Monitor the quality and quantity of food to ensure the maximum economy of raw materials. Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. Check the quality of food prepared by staff according to the required standards and make necessary adjustments. Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department. Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures Adopt the hotels safety policy. Perform any other reasonable duties and duties as assigned. What are we looking for? High school or equivalent, preferably from a professional culinary school. 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant or high-le

Key Responsibilities: Pan-India Kitchen Operations: Oversee food production and kitchen operations across multiple locations to ensure uniformity and quality. Standardization & SOPs: Develop and implement Standard Operating Procedures (SOPs) for food preparation, hygiene, safety, and quality control. Menu Development: Curate menus that cater to diverse regional tastes, with a strong focus on South Indian cuisine, while balancing nutritional value and cost efficiency. Vendor & Supply Chain Management: Work closely with procurement teams to source high-quality ingredients and optimize the supply chain for cost and efficiency. Food Safety & Hygiene Compliance: Ensure adherence to FSSAI guidelines and other food safety regulations across all kitchens. Conduct regular hygiene audits and training for kitchen staff. Team Training & Development: Train and mentor chefs and kitchen staff on best practices, new recipes, and maintaining food consistency. Cost Control & Waste Management: Monitor food costs, minimize wastage, and implement measures to improve kitchen efficiency without compromising quality. Customer Satisfaction & Feedback: Analyze customer feedback, collaborate with operations teams, and continuously refine recipes and food offerings to enhance the dining experience. Key Requirements: Experience: Minimum 10-15 years of experience in large-scale food operations, preferably in hospitality, QSR, or institutional catering. Expertise in South Indian Cuisine is highly preferred, along with knowledge of North Indian and other regional cuisines. Education: Degree/Diploma in Culinary Arts, Hotel Management, or Food Production is preferred. Skills: Strong leadership, process management, and the ability to work in a fast-paced environment. Travel: Willingness to travel frequently across India to oversee kitchen operations. Compliance Knowledge: Understanding of FSSAI regulations, food safety norms, and HACCP principles.

Responsibilities: * Manage kitchen operations: menu planning, food costing, production & safety * Lead team of chefs: training, scheduling & performance evaluation Provident fund Food allowance Health insurance

: Food Preparation: Assist in the preparation of ingredients and mise en place for various dishes according to recipes and instructions provided by senior kitchen staff. Follow proper food handling and sanitation procedures to ensure food safety and hygiene standards are maintained always. Execute basic cooking techniques such as chopping, slicing, grilling, and saut ing under the guidance of more experienced chefs. Cooking: Work on assigned stations in the kitchen to prepare and cook dishes as directed by the senior kitchen team. Monitor cooking processes, temperatures, and presentation to ensure that dishes are prepared to the highest standards of quality and consistency. Assist in the plating and garnishing of dishes before they are served to guests. Kitchen Maintenance: Maintain cleanliness and organization of the kitchen workstations, equipment, and storage areas. Assist in the cleaning and maintenance of kitchen equipment and utensils as needed. Adhere to kitchen safety and sanitation standards always to prevent accidents and ensure a safe working environment. Team Collaboration: Collaborate with other members of the kitchen team to ensure smooth and efficient operation during service periods. Communicate effectively with senior chefs and kitchen staff to receive instructions, provide updates on work progress, and seek assistance when needed. Support fellow team members and contribute to a positive and respectful work environment. Requirements: Culinary Skills: Basic knowledge of culinary techniques and food preparation methods. Ability to follow recipes and instructions accurately. Willingness to learn and develop culinary skills under the guidance of experienced chefs. Attention to Detail: Strong attention to detail in food presentation, cooking times, and portion sizes. Ability to maintain high standards of quality and consistency in food preparation and cooking. Team Player: Excellent interpersonal and communication skills. Ability to work collaboratively as part of a team in a fast-paced kitchen environment. Adaptability: Flexibility to work in different kitchen stations and adapt to changing priorities and demands. Willingness to work evenings, weekends, and holidays as required by the business. Education and Experience: High school diploma or equivalent. Previous experience in a kitchen environment, culinary school training, or relevant certifications are advantageous but not essential for entry-level positions. This position offers an exciting opportunity for aspiring chefs to gain valuable experience and develop their culinary skills in a professional kitchen setting. Training and mentorship will be provided to support the growth and development of the successful candidate. Compensation and benefits will be commensurate with experience and qualifications.

Plan Menu & coordinate food preparation , Costing & Standard recipe of menu Items , Controlling & maintain food cost , Standardisation of Ala Carta and Banquet food, Food Safety Regulation ' Control wastage , Monitor daily operations of Kitchen. Required Candidate profile Must be Degree/ Diploma in Hotel Management with 18- 20 yrs of relevant experience in Hotel Industry. Excellent communication skill. Age: 40 to 50 yrs Experience in Indian, Western Cuisines & Bakery.