7 Kitchen Coordination Jobs

As a Commi 1 , you'll be a key part of our culinary team, responsible for preparing high-quality dishes that delight our guests. You'll work closely with the leadership to ensure all food meets our exacting standards for taste, presentation, and safety. This role is perfect for a skilled cook looking to advance their career in a dynamic and professional kitchen environment. Your Responsibilities Food Preparation & Quality Control: Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklists. Handle special meal requests or substitute items. Regulate temperatures of ovens, broilers, grills, and roasters. Manage thawing processes for food from freezer storage. Ensure proper portioning, arrangement, and garnishing of all dishes. Maintain food logs and monitor the quality and quantity of prepared food. Prepare cold food items as required. Kitchen Coordination & Communication: Communicate assistance needed during busy periods to ensure smooth operations. Inform the Chef of excess food items that can be used in daily specials. Inform Food & Beverage service staff about menu specials and any out-of-stock items. Ensure the overall quality of all food items. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; serve as a role model. Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete safety training and certifications. Ensure your uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; and protect company assets. Anticipate and address guests service needs (indirectly, through culinary contributions). Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Demi Chef de Partie , you'll be a vital and hands-on leader within our culinary team, directly responsible for a section of the kitchen. You'll ensure the consistent preparation of high-quality, delicious dishes that meet our exacting standards for taste, presentation, and food safety. This role is ideal for a seasoned cook ready to take on more responsibility, mentor junior team members, and contribute significantly to our kitchen's success. Your Responsibilities Culinary Production & Quality Oversight: Prepare and cook a variety of food items meticulously, following established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests or substitute items as needed, accommodating dietary requirements. Accurately regulate temperatures of all cooking equipment, including ovens, broilers, grills, and roasters. Oversee and manage the thawing process for food pulled from freezer storage. Ensure proper portioning, artistic arrangement, and garnishing of all dishes. Maintain comprehensive food logs and continuously monitor the quality and quantity of all food prepared. Prepare cold food items to high standards. Kitchen Coordination & Communication: Communicate proactively with the culinary team about assistance needed during busy periods to ensure smooth operations. Inform the Chef of any excess food items that can be utilized for daily specials, optimizing resource use. Liaise effectively with Food & Beverage service staff to inform them of menu specials and any out-of-stock items, ensuring seamless guest service. Ensure the overall quality of all food items leaving your section. Team Leadership & Professionalism: Serve as a role model for junior culinary staff, assisting management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching team members. Follow all company, safety, and security policies and procedures diligently; report any maintenance needs, accidents, injuries, or unsafe work conditions to your manager; and complete all required safety training and certifications. Maintain a clean and professional uniform and personal appearance at all times; uphold the confidentiality of proprietary information; and protect company assets. Anticipate and indirectly address guest service needs through your culinary contributions. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; actively support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Ensure strict adherence to quality expectations and standards across your section. Physical Requirements Stand, sit, or walk for extended periods during your shift. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related culinary experience . Supervisory Experience: No supervisory experience required. License or Certification: None. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

As a Commis 1 - Culinary , you'll be an integral part of our kitchen team, responsible for preparing high-quality dishes that delight our guests. You'll work closely with the culinary leadership to ensure all food meets our exacting standards for taste, presentation, and safety. This role is perfect for a skilled cook looking to advance their career in a dynamic and professional kitchen environment. Key Responsibilities: Food Preparation & Quality Control: Prepare and cook food items according to established recipes, quality standards, presentation guidelines, and food preparation checklists. Handle special meal requests and substitute items as needed. Regulate temperatures of cooking equipment (ovens, broilers, grills, roasters) to ensure precise cooking. Manage food thawing processes from freezer to refrigerator. Ensure proper portioning, arrangement, and garnishing of all dishes. Maintain accurate food logs and monitor the quality and quantity of prepared food. Prepare cold food items as required. Kitchen Coordination & Communication: Communicate any assistance needed during busy periods to ensure smooth operations. Inform the Chef about excess food items that can be utilized for daily specials. Keep Food & Beverage service staff informed about menu specials and any out-of-stock items. Team Support & Professionalism: Assist management in training, scheduling, evaluating, counseling, disciplining, motivating, and coaching fellow employees, serving as a role model. Follow all company, safety, and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to management; complete all safety training and certifications. Ensure your uniform and personal appearance are consistently clean and professional. Maintain confidentiality of proprietary information and protect company assets. Guest Focus & Interpersonal Skills: Anticipate and address guest service needs indirectly through your culinary contributions. Communicate clearly and professionally with colleagues. Develop and maintain positive working relationships with team members, supporting common goals, and listening/responding appropriately to their concerns. Ensure adherence to all culinary quality expectations and standards. Physical Demands: Ability to stand, sit, or walk for extended periods. Capable of reaching overhead and below the knees, including bending, twisting, pulling, and stooping. Ability to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience required. License or Certification: None required. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by

Dear Candidates Greetings from Z-Tech Solutions - Chennai Urgent Requirement for Cooking Master - Chennai (Madambakkam) Position: Shawarma Master Experience: Minimum 2 exp Working Hours: 12hours Salary: Rs.24,000 per month including overtime Qualification : 10th,12th & Hotel Management (Must need cooking knowledge) Other Benefits : Food and Accomodation will be included Job Location : Chennai (Madambakkam) Must know to cook a varieties of : Shawarma Grill Chicken BBQ Chicken Keyskills : Meat preparation BBQ techniques and Grilling Marination techniques Flavor profile expertise Hygiene and Food safety Plating styles Signature dishes Kitchen coordination Interested Candidates kindly share your updated CV/ Resume through whatsapp number or Call in this : Alex - +91 99620 05221 Contact Alex - 9962005221 NOTE : * WE PREFER ONLY TAMIL NADU CANDIDATES Thanks & Regards, Z TECH SOLUTIONS.