5 Ingredient Sourcing Jobs

Position The Four Seasons Hotel Bengaluru is looking for Japanese Cuisine Chef. Candidates with passion for excellence, expertise in culinary operations and proven leadership experience are invited to apply for a career with Four Seasons. Japanese chef will plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. You will - Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Requirements: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Five to seven years previous experience in a Japanese specialty restaurants designing and creating menus. Japanese Chefs working internationally are preferred. CDP/ Junior Sous Chef may apply too. Requires ability to operate computer systems Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. What to expect: You will Be a champion of the Golden Rule: Do unto others as you would have them do unto you Be part of a cohesive team with opportunities to learn, grow and develop Have the opportunity to engage in diverse and challenging work Derive a sense of pride in work well done Be recognized for excellence

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Description We are seeking an enthusiastic and skilled Indian Cook to join our culinary team. The ideal candidate should have a passion for Indian cuisine and a willingness to learn and grow in a dynamic kitchen environment. This position is suitable for candidates with 0-2 years of experience in cooking, particularly in Indian culinary practices. Responsibilities Prepare and cook authentic Indian dishes according to recipes and menu specifications. Ensure proper food handling, hygiene, and safety standards are maintained at all times. Assist in menu planning and recipe development to enhance dining experience. Maintain cleanliness and organization of the kitchen and cooking stations. Monitor inventory levels and assist with ordering supplies as needed. Collaborate with other kitchen staff to ensure timely and efficient service. Skills and Qualifications Knowledge of various Indian cooking techniques and regional cuisines. Ability to work in a fast-paced environment and handle multiple tasks. Strong understanding of food safety and hygiene practices. Good communication skills and teamwork abilities. Creativity in menu planning and presentation of dishes. Basic knowledge of kitchen equipment and cooking tools.

Description We are seeking an experienced Paratha/Breakfast Maker to join our team. The ideal candidate will have a passion for Indian cuisine, particularly breakfast dishes, and a strong background in preparing parathas. This role is crucial in ensuring our customers enjoy authentic and delicious meals. Responsibilities Prepare a variety of parathas and breakfast dishes according to standard recipes and customer preferences. Maintain cleanliness and organization in the kitchen area. Ensure that all ingredients are fresh and properly stored. Assist in menu planning and contribute to the development of new recipes. Follow food safety and hygiene standards in food preparation and storage. Collaborate with team members to ensure timely service and customer satisfaction. Skills and Qualifications 2-4 years of experience in a commercial kitchen or restaurant specializing in Indian cuisine, particularly breakfast items. Proficient in the preparation of various types of parathas (stuffed and plain) and other traditional breakfast dishes. Knowledge of food safety and hygiene standards. Ability to work in a fast-paced environment and handle multiple orders efficiently. Strong communication and teamwork skills. Creativity and willingness to experiment with new recipes and flavors.

Description We are seeking a skilled South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a strong understanding of traditional cooking methods. The Cook will be responsible for preparing a variety of authentic dishes, maintaining cleanliness in the kitchen, and contributing to menu development. Responsibilities Prepare and cook authentic South Indian dishes including dosa, idli, sambar, rasam, and various chutneys. Maintain high standards of food hygiene and safety in the kitchen. Plan and develop new recipes and menus based on seasonal availability of ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations and timely service. Monitor inventory levels and assist in ordering supplies as needed. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in traditional cooking techniques and methods used in South Indian cooking. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage time efficiently. Good communication skills and ability to work as part of a team.