4 Ingredient Management Jobs

We are seeking a skilled Chef de Partie specializing in South Indian cuisine to become part of our dynamic team and embark on a fulfilling career journey. As a key member of our culinary team, you will be entrusted with a crucial role in a restaurant or kitchen setting. Your responsibilities will include overseeing a specific section of the kitchen, ensuring the preparation and presentation of dishes meet stringent quality standards, and contributing to the overall success of the culinary department. Key Responsibilities: Menu Planning and Execution: Assist in the planning and development of menus for the South Indian cuisine type. Execute dishes following established recipes and presentation standards. Cooking and Food Preparation: Prepare and cook dishes as per the menu, maintaining consistency in taste, flavor, and presentation. Supervise the cooking process to ensure timely service. Quality Control: Uphold high standards of food quality, hygiene, and safety. Conduct regular checks to ensure adherence to recipes and portion sizes. Section Management: Take ownership of a specific kitchen section, such as South Indian cuisine, and coordinate with other kitchen staff for efficient operations. Ingredient Management: Manage and control inventory for the designated section, ensuring the availability of fresh and quality ingredients. Team Collaboration: Collaborate with fellow chefs and kitchen staff to coordinate menu items and deliver seamless service. Communicate effectively within the kitchen team. Training and Development: Train and mentor junior kitchen staff in cooking techniques and presentation, ensuring compliance with culinary standards. Hygiene and Safety: Follow and enforce proper food handling, storage, and sanitation standards. Maintain a clean and organized kitchen through regular checks. Menu Innovation: Contribute to menu innovation and the creation of new dishes. Stay informed about industry trends and incorporate modern cooking techniques. Customer Interaction: Work with the service staff to understand customer preferences and feedback, making adjustments to dishes based on customer requests. Adherence to Regulations: Ensure compliance with food safety regulations and health codes. Implement and enforce kitchen policies and procedures. Qualifications and Skills: - Culinary degree or relevant certification. - Proven experience as a Chef de Partie or Demi Chef de Partie, specializing in South Indian cuisine. - In-depth knowledge of cooking techniques, flavors, and presentation. - Strong organizational and multitasking skills. - Excellent communication and leadership abilities. - Creativity and innovation in menu planning. - Familiarity with kitchen equipment and modern cooking methods. - High standards of cleanliness and adherence to safety protocols. This is a full-time position with benefits including cell phone reimbursement, leave encashment, life insurance, and paid sick time. The work location is in person.,

The Head Chef is responsible for overseeing kitchen activities, ensuring high-quality food preparation, and maintaining customer satisfaction through exemplary plating and service. They will be involved in creating new dishes, developing menus, and supervising a team of culinary professionals to maximize guest experience. Additionally, the Head Chef will play a crucial role in meeting business goals and maintaining financial efficiency through effective purchasing and staffing strategies while adhering to Cafe SOPs in all operations. Key Responsibilities: - Develop menus featuring new and existing culinary creations to ensure variety and quality in servings. - Direct and control the food preparation process to maintain consistency and excellence. - Review and refine dishes before serving to uphold standards of quality and presentation. - Plan equipment and ingredient orders to address shortages and ensure seamless kitchen operations. - Coordinate equipment repairs and promptly address any operational issues or defects. - Assist in hiring, managing, and training kitchen staff while ensuring adherence to Cafe SOPs. - Supervise and evaluate the performance of kitchen staff, estimating workloads and managing food costs. - Ensure compliance with nutrition, sanitation regulations, and safety standards in all kitchen operations. Requirements and Skills: - Educational background: HSSC / Hospitality graduate. - Extensive operational knowledge of F&B Production. - Work Experience: 4+ Years of Experience. Location: Panshet Pune, Maharashtra Duration: Full-time Department: Food & Beverage Production The ideal candidate for this role should possess a strong culinary background, leadership skills, and a passion for delivering high-quality food and service. If you have the required educational background and experience, we welcome you to apply for this exciting opportunity as our Head Chef.,

The Commis 3 Indian Tandoor role involves assisting senior chefs in the preparation and cooking of Tandoori dishes. Your responsibilities will include mise en place, marination, grilling in the Tandoor oven, ensuring food hygiene, and maintaining consistent food quality as per standard recipes and presentation guidelines. You will assist in preparing authentic Tandoori dishes such as roti, naan, kulcha, kebabs, and tikkas according to recipe specifications. Supporting marination, skewering, and mise en place for Tandoor operations will also be part of your duties. Operating and maintaining the Tandoor oven safely and efficiently, monitoring cooking times and temperatures, and upholding high standards of food hygiene in the work area are essential tasks. Additionally, you will be responsible for following portion control, minimizing waste, and using ingredients responsibly. Assisting with receiving, checking, and storing raw materials, labeling and dating food items for proper storage, and helping in other sections" preparation as needed are also part of your responsibilities. Compliance with health, safety, and food hygiene standards, maintaining personal grooming and uniform standards, attending training sessions and team briefings, and performing other duties as assigned by the supervisor or chef are expected. This position is full-time and permanent, with food provided as a benefit. The work schedule involves rotational shifts, and you will be required to work in person at the designated location.,

Responsibilities: Conduct demos, workshops, and presentations for assigned bakeries. Prepare various baked goods like cakes, cookies, pies, and bread, using both traditional and modern recipes. Develop new desserts to enhance menu offerings and attract customers. Decorate pastries with various icings and toppings for visually appealing presentations. Manage baking ingredient inventory and ensure stock availability within budget. Check ingredient quality and maintain baking equipment. Guide and motivate co-workers. Travel 15-20 days per month for work-related purposes. Must have a personal vehicle. Pastry Chef, Baking, Cake Decoration, Bakery Demonstration, Recipe Development, Workshops, Dessert Creation, Bread Making, Ingredient Management, Quality Check, Food Presentation, Team Leadership, Travel, Vehicle Required.