6 Indian Cuisines Jobs

Plan, create, and execute menus aligned with the restaurants concept. Prepare and present dishes with consistent quality and attention to detail. Oversee daily kitchen operations, including food prep, cooking, and plating. Manage inventory, order supplies, and control food costs. Train, supervise, and schedule kitchen staff. Ensure compliance with food safety, hygiene regulations, and sanitation standards. Monitor portion and waste control to maximize profitability. Collaborate with management to develop seasonal menus and specials. Maintain kitchen equipment and coordinate repairs when necessary. Uphold high standards of cleanliness and organization across the kitchen

Role Overview: As the Executive Chef, you will lead the culinary operations of the residential club. Your focus will be on inventory control, hygiene & sanitation, cost efficiency, wastage management, team training, and community engagement. Your creativity in crafting innovative menus, executing food festivals, and maintaining high-quality food and service standards will enhance resident satisfaction. Key Responsibilities: - Monitor inventory of raw materials and kitchen supplies - Implement portion control and par stock systems - Analyze food cost variances and ensure budget adherence - Ensure kitchens meet hygiene standards - Conduct kitchen audits and hygiene training - Minimize food was...

Qualification Chef (1 Post): No bar Requirements Experience required in Chinese & Indian Cuisines Freshers with good skills/knowledge of the above cuisines can also apply Food & Accommodation will be provided Functional Area High School, Kohima Employment Type Full time Salary 8k Negotiable for experienced Chef For Queries call, please call +918256923961 (10:00 am to 4:00 pm) privacy policy first to start a conversation.,isShowPoweredBy:ON,analytics:enabledGoogle:OFF,enabledFacebook:OFF,enabledGoogleGA4:OFF,gdprStatus:false,defaultAvatar:https://www.youthnet.org.in/wp-content/plugins/wp-whatsapp/assets/img/whatsapp_logo.svg> Kohima YouthNet Job Centre Online Upload Your Resume Here

As the Executive Chef at the residential club, you will be leading the culinary operations with a focus on various aspects such as inventory control, hygiene & sanitation, cost efficiency, wastage management, team training, and community engagement. Your role will involve crafting innovative menus, executing food festivals, and enhancing resident satisfaction through high-quality food and service standards. Your responsibilities will include: - Monitoring daily and monthly inventory - Implementing portion control and par stock systems - Analyzing food cost variances and ensuring budget adherence - Ensuring kitchens meet hygiene standards - Conducting kitchen audits and providing hygiene trai...

You will be responsible for driving the Stage Gate Innovation Process and ensuring smooth execution of the Innovation process for products in the category by following standard operating procedures. Your key responsibilities will include establishing a Basic Research platform within the R&D Centre to support the Product development team, providing technical assistance to QA/QC and production departments, and maintaining safety and hygiene standards in the Research & Development Lab. Additionally, you will be required to conduct fieldwork in living communities/consumer groups, observe food-related activities, record fieldnotes and observations, and engage in ethnographic interviewing. As a ke...

The Executive Chef will lead the culinary operations of the residential club, focusing on inventory control, hygiene & sanitation, cost efficiency, wastage management, team training, and community engagement. You will craft innovative menus, execute food festivals, and enhance resident satisfaction through high-quality food and service standards. Your responsibilities will include monitoring daily and monthly inventory, implementing portion control and par stock systems, analyzing food cost variances, ensuring kitchens meet hygiene standards, conducting kitchen audits and training, tracking and minimizing food wastage, recruiting and mentoring kitchen staff, designing resident-focused menus,...