6 International Cuisines Jobs

We are looking for a skilled and talented multi-cuisine chef to join our team. You should have a strong passion for cooking and the ability to create delicious dishes from a variety of cuisines worldwide. Your responsibilities will include overseeing the Chef on Board services, managing food preparation, and ensuring high-quality, flavorful dishes for our guests. Your main tasks will involve creating diverse menus with innovative dishes from different cuisines while considering dietary restrictions and customer preferences. It is essential to maintain a clean and organized kitchen following food safety and sanitation standards. You should stay updated on industry trends and culinary techniques to enhance our offerings continuously. To excel in this role, you must have in-depth knowledge of international cuisines such as Asian, Mediterranean, Indian, Mexican, and more. A creative mindset and a deep passion for food and flavors are crucial. Excellent communication and interpersonal skills will also be beneficial. We offer competitive compensation and attractive packages for the right candidate. If you are a talented and enthusiastic chef with a love for multi-cuisine cooking, we encourage you to apply. Share your resume and a cover letter detailing your relevant experience to be considered for this exciting opportunity.,

As the Chef de Cuisine at Park Brasserie, located at Park Hyatt Chennai, your primary responsibility will be to create menus, oversee kitchen operations, maintain cleanliness standards, and ensure exceptional culinary experiences that are in line with the Hyatt brand's dedication to excellence. You will lead the kitchen team at Park Brasserie, ensuring that all dishes maintain consistent quality, taste, and presentation. Additionally, you will supervise and guide a team of chefs and kitchen staff, promoting a culture of learning, creativity, and teamwork through regular training sessions. In terms of cost control and efficiency, you will be expected to manage food costs, portion control, inventory, and waste reduction. Collaboration with the purchasing department to maintain vendor relationships and timely ingredient supply will be crucial, along with supporting financial targets set by the Executive Chef. Your role will also involve interacting with guests for special occasions, feedback, and personalized dining experiences, aiming to continuously enhance guest satisfaction scores related to culinary offerings. Maintaining the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards is essential. This includes ensuring the cleanliness and upkeep of all kitchen equipment and work areas. The qualifications for this position include a preferred Degree/Diploma in Culinary Arts or Hospitality Management, progressive culinary experience, strong leadership and communication skills, knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines is advantageous. Desired attributes for the Chef de Cuisine role at Park Brasserie include being passionate, creative, detail-oriented, guest-centric, calm under pressure, solution-driven, and a strong team player with a collaborative mindset. Park Brasserie is Park Hyatt Chennai's elegant all-day dining destination, offering a blend of international classics and vibrant regional favorites.,

You are an experienced and innovative Executive Corporate Chef responsible for overseeing culinary operations across multiple outlets. Your role involves leading menu development, kitchen management, staff training, and ensuring the highest standards of food quality and presentation. You should have a deep understanding of current food trends, cost control, and operational efficiency to excel in this position. Your main responsibilities include: - Developing and executing innovative menus that align with the brand's identity and customer preferences. - Researching industry trends to incorporate new techniques and ingredients into the culinary offerings. - Ensuring consistency in food quality, presentation, and taste across all outlets. - Overseeing multiple kitchens to ensure smooth operations and adherence to standard operating procedures. - Implementing cost-effective strategies for food procurement, inventory management, and waste reduction. - Ensuring compliance with health, safety, and hygiene regulations across all locations. - Training and mentoring kitchen staff to foster a culture of excellence and continuous improvement. - Developing and enforcing SOPs for kitchen operations. - Collaborating with the marketing team to develop promotional food events and seasonal menus. - Establishing and maintaining strong relationships with suppliers and vendors. - Communicating effectively with all stakeholders to ensure alignment of culinary initiatives with business objectives. Key requirements for this role include: - Proven experience as an Executive Chef or Corporate Chef in the F&B/hospitality industry. - Strong leadership skills with the ability to manage multiple kitchen teams. - Expertise in menu engineering, food costing, and kitchen operations. - Excellent understanding of international and local cuisines. - Strong business acumen with experience in budgeting and cost control. - Ability to innovate and adapt to changing food trends. - Bachelors degree or diploma in Culinary Arts, Hospitality Management, or a related field.,

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, ensuring consistency in food quality, collaborating on food-centric community events, and maintaining a feedback loop with residents. 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 wastage through proper techniques - Recruit, train, and mentor kitchen staff - Design resident-focused, seasonal menus - Ensure consistency in food quality and presentation - Curate theme-based food festivals and cooking workshops - Collaborate with the event team on community events - Maintain a feedback loop with residents Key Skills: - Strong leadership and organizational skills - Deep understanding of food cost control and inventory systems - Expertise in Indian and international cuisines - Proactive and resident-friendly attitude - Knowledge of hygiene audits and kitchen safety practices,

The Executive Chef position is a full-time on-site role based in Kolkata. As the Executive Chef, you will be responsible for overseeing daily kitchen operations, which includes menu planning, food preparation, and ensuring compliance with health and safety regulations. Your duties will also involve managing kitchen staff, maintaining inventory levels, and coordinating with suppliers to ensure the use of the highest quality ingredients. Additionally, you will be tasked with monitoring food costs, creating innovative recipes, and ensuring exceptional customer satisfaction. To excel in this role, you should possess strong skills in menu planning, food preparation, and recipe development. You must also demonstrate proficiency in team management, staff training, and leadership, as well as have knowledge of both Indian and international cuisines. Budget management, inventory control, and supplier coordination skills are essential, along with a commitment to ensuring compliance with health and safety regulations. Excellent communication and interpersonal skills are crucial, along with the ability to thrive in a fast-paced environment. While not mandatory, a formal culinary training or a degree in Culinary Arts would be advantageous. Prior experience as an Executive Chef or Head Chef would be highly desirable for this position.,

Experience: 1315 Years Education: Graduation (Degree Certificate mandatory) Joining: Immediate joiners preferred Job Summary: Responsible for assisting in daily kitchen operations, supervising staff, maintaining quality standards, and ensuring food safety compliance. Will support the Executive Chef in delivering exceptional dining experiences. Key Responsibilities: Plan and execute menus ensuring consistency and quality. Supervise kitchen staff during service. Oversee food preparation, cooking, and presentation. Manage inventory and assist in ordering supplies. Ensure hygiene and safety compliance. Train and mentor staff. Control food costs and minimize waste. Act as Executive Chef in their absence. Requirements: Experience as Jr. Sous Chef/Sous Chef/Senior CDP. Culinary degree or equivalent certification preferred. Strong leadership and organizational skills. Knowledge of international cuisines.