512 Italian Jobs - Page 17

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies:Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmentExperience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costsCreativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for providing clients with some of the best flight deals. Converting the inbound calls into a sales. Meeting targets while maintaining quality and accuracy. Required Candidate profile Proficient in the language. Must be flexible with shift timing. Best incentive in the industry.

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits Free food and Accommodation

Responsibilities: * Manage inventory & order supplies * Collaborate with team on menu planning & execution * Prepare meals using continental, Chinese, Italian, tandoor & Indian cuisines * Maintain clean kitchen environment Food allowance

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Team Management: Supervisors are tasked with leading and motivating their team members, assigning tasks, and ensuring that everyone understands their roles and responsibilities. They provide guidance and support to team members, fostering a positive and productive work environment. Performance Monitoring: Supervisors monitor the performance of their team members closely, tracking productivity, quality of work, and adherence to deadlines. They identify areas for improvement and implement strategies to address any performance issues. Training and Development: Supervisors play a crucial role in the training and development of their team members. They provide on-the-job training, mentorship, and coaching to help employees develop their skills and reach their full potential. Quality Control: Maintaining high standards of quality is essential in any role. Supervisors ensure that products or services meet the required quality standards by implementing quality control measures and conducting regular inspections. Communication: Effective communication is key to success in a supervisory role. Supervisors communicate expectations clearly to their team members, provide feedback and constructive criticism, and address any concerns or issues that arise. Problem Solving: Supervisors are responsible for resolving conflicts, addressing issues, and finding solutions to problems that may arise in the workplace. They must be able to think critically and make informed decisions to keep operations running smoothly. Compliance: Supervisors ensure that all team members comply with company policies, procedures, and regulations. They stay up-to-date with any changes in regulations or industry standards and ensure that their team members are aware of and adhere to these requirements.

Team Management: Supervisors are tasked with leading and motivating their team members, assigning tasks, and ensuring that everyone understands their roles and responsibilities. They provide guidance and support to team members, fostering a positive and productive work environment. Performance Monitoring: Supervisors monitor the performance of their team members closely, tracking productivity, quality of work, and adherence to deadlines. They identify areas for improvement and implement strategies to address any performance issues. Training and Development: Supervisors play a crucial role in the training and development of their team members. They provide on-the-job training, mentorship, and coaching to help employees develop their skills and reach their full potential. Quality Control: Maintaining high standards of quality is essential in any role. Supervisors ensure that products or services meet the required quality standards by implementing quality control measures and conducting regular inspections. Communication: Effective communication is key to success in a supervisory role. Supervisors communicate expectations clearly to their team members, provide feedback and constructive criticism, and address any concerns or issues that arise. Problem Solving: Supervisors are responsible for resolving conflicts, addressing issues, and finding solutions to problems that may arise in the workplace. They must be able to think critically and make informed decisions to keep operations running smoothly. Compliance: Supervisors ensure that all team members comply with company policies, procedures, and regulations. They stay up-to-date with any changes in regulations or industry standards and ensure that their team members are aware of and adhere to these requirements.

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Assist with general maintenance tasks such as cleaning, repairing, and organizing workspaces Support operations in different departments as needed, including but not limited to production, logistics, and administrative tasks Operate basic machinery and equipment following safety protocols and guidelines Handle physical tasks such as lifting, carrying, and moving materials or products Participate in team meetings and collaborate with colleagues to accomplish goals efficiently Follow instructions from supervisors and communicate effectively to ensure tasks are completed accurately and on time Maintain inventory levels by monitoring stock and reporting shortages or discrepancies Adhere to company policies and procedures regarding health, safety, and environmental regulations Continuously seek opportunities for improvement and suggest innovative solutions to enhance productivity and efficiency Perform other duties as assigned by management

Sodexo Food Solutions India Pvt. Ltd.ces is looking for Demi Chef-De-Partie - Indian to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail