296 Kitchen Management Jobs - Page 3

Job Title: Head Chef Location: Shillong, Meghalaya Industry: Hospitality / F&B Employment Type: Full-time Experience Required: Minimum 7 years. Key Responsibilities: Plan and design seasonal and innovative menus aligned with the restaurants concept and customer preferences Supervise daily kitchen operations including food preparation, cooking, presentation, and timely service Manage kitchen staffscheduling, training, and performance evaluation Ensure adherence to food safety, hygiene, and sanitation standards (FSSAI compliance) Monitor inventory levels and coordinate with procurement for ingredient sourcing, especially local and fresh produce Control food costs through portion management, waste reduction, and vendor negotiations Introduce new techniques, plating styles, and maintain consistency across dishes Collaborate with management to plan events, promotions, and special menus Maintain kitchen equipment and coordinate with vendors for repair and maintenance Foster a culture of teamwork, discipline, and innovation within the kitchen brigade Key Requirements: Proven experience as a Head Chef or Sous Chef in high-quality standalone or boutique restaurants Strong understanding of Indian and/or global cuisines (multicuisine experience is a plus) Ability to work under pressure in a fast-paced environment Leadership skills with the ability to train and inspire a team Knowledge of local ingredients and culinary trends in the North-East is a strong advantage

The Head Chef plays a pivotal role in the culinary department, ensuring that the cooking standards align with the restaurant's vision and customers" expectations. This esteemed position requires outstanding culinary skills and the ability to efficiently manage a kitchen. Responsibilities include overseeing menu planning and execution, managing kitchen staff, and ensuring smooth service operations. A successful Head Chef fosters a team-oriented atmosphere, encourages creativity in menu development, and upholds strict adherence to health and safety procedures. It is essential to balance the restaurant's financial goals with culinary aspirations to maintain quality within budget constraints. The Head Chef's innovative dishes not only please patrons but also enhance the restaurant's reputation, delivering a memorable dining experience where culinary arts and exceptional service converge. Key Responsibilities: - Develop innovative recipes and menus reflecting the restaurant's brand and exceeding guest expectations. - Manage kitchen staff by hiring, training, and evaluating employees. - Oversee kitchen operations, including food preparation, cooking, and plating to ensure the highest quality. - Maintain kitchen hygiene to comply with health and safety regulations. - Manage food inventory, order supplies, and control food costs to stay within budget. - Monitor kitchen equipment for safety and functionality. - Implement seasonal menus based on availability and culinary trends. - Collaborate with front-of-house staff to ensure a seamless dining experience. - Stay updated on new cooking techniques and culinary trends. - Address customer complaints and feedback regarding meals and services. - Inspire, motivate, and lead the kitchen team to ensure high morale and productivity. - Conduct regular team meetings to enhance operations and brainstorm new ideas. - Participate in local community events to boost restaurant visibility and engagement. - Maintain high standards of cleanliness and organization in the kitchen area. Required Qualifications: - Proven experience as a Head Chef or in a similar role in a busy kitchen. - Preferably hold a degree from a culinary school. - In-depth knowledge of culinary techniques and cuisines. - Strong leadership and management abilities. - Excellent understanding of food safety regulations and kitchen hygiene. - Ability to work under pressure in a fast-paced environment. - Strong attention to detail and high standards. - Financial acumen with experience in budget management. - Multitasking and effective prioritization skills. - Excellent communication and interpersonal skills. - Strong creativity and passion for food. - Familiarity with food trends and seasonal ingredients. - Ability to create a cohesive team and maintain a positive working environment. - Flexibility to work extended hours, including evenings and weekends. - Strong problem-solving skills and adaptability to changing situations. - Previous experience working with food suppliers and industry networks. Skills: - Creativity - Menu development - Communication skills - Team collaboration - Food safety - Budget management - Food inventory - Kitchen management - Culinary skills - Time management - Problem-solving - Leadership - Cost management - Leadership skills,

You will have many reasons to be part of our team and find your belonging with us. We are constantly seeking the best talents to bring our mission and vision into reality. Our core philosophy revolves around nurturing and nature, which has been key to our success. Join us in realizing our noble vision by exploring the opportunities available and sharing your profile if you resonate with our passion. As part of the F&B Production department, you should have 9-12 years of experience in this field. The salary range offered is as per industrial standards. Your responsibilities will include leading the kitchen team in the absence of the Executive Chef, providing guidance to junior staff, overseeing kitchen stock and ingredients, ensuring food rotation systems, managing food ordering and minimizing waste, supervising food preparation and presentation, collaborating with the Head Chef on various tasks, and maintaining kitchen standards and efficiency. If you are interested in this position, please send your resume to hrd@foodstopdiner.com with the position you are applying for mentioned in the subject line. At FSD, we prioritize the well-being and enjoyment of our staff. We recognize the importance of work-life balance and strive to create a positive and fulfilling environment for our team members.,

Description We are seeking an experienced Executive Chef to lead our kitchen team and ensure exceptional culinary experiences for our guests. The ideal candidate will bring creativity, leadership, and a passion for high-quality food. Responsibilities Oversee daily kitchen operations and manage kitchen staff. Create and design innovative and seasonal menus. Ensure the highest quality of food is prepared and presented. Maintain inventory and order supplies as needed. Monitor food safety and cleanliness standards in the kitchen. Train and mentor kitchen staff, fostering a positive work environment. Collaborate with management on budgeting and cost control initiatives. Skills and Qualifications Culinary degree or equivalent experience in the kitchen. 1-5 years of experience in a similar role, preferably in a fine dining or high-volume restaurant. Strong leadership and team management skills. Proficiency in various cooking techniques and cuisines. Knowledge of food safety regulations and practices. Excellent time management and organizational skills. Ability to work under pressure and meet deadlines.

Responsibilities: * Maintain inventory levels * Assist with kitchen operations * Greet customers at front desk * Process sales transactions * Manage customer orders Free meal Food allowance Shift allowance Over time allowance House rent allowance Health insurance

Role & responsibilities Role & responsibilities Able to manage a group of people. Achieving Kitchen Top Line & Bottom Line Creating a great customer pool and maintaining high retention and ratings in own and aggregator platforms. Recruiting, Training and developing the people in the kitchen to the next level using the right tools. Managing P&L, Controlling the expenses within the budget and delivering profitability. Maintaining the inventory at the kitchen level without any discrepancies. Ensuring the compliance of team health and safety. Managing the marketing promotion at kitchen level to ensure better customer ratings. Handling customer complaints and giving the right solution on TAT. Managing SLM brands to make the direct profit in the kitchen Managing the internal process & new launch audits to show the best operation excellence. Maintain license of the kitchen to handle the external audits (Gov.) Maintaining and tracking the employee attendance at the kitchen Plan & complete the kitchen level Training Good Communication skills & able to respond to mails. Preferred candidate profile QSR/ Hospitality background

Role & responsibilities F & B Operations - Culinary, Restaurant, Staff Trainings, Quality Control, Inventory Management, Cost Control, Menu planning, Customer service, Hospitality, Guest Satisfaction, Financial Management, Guest Associate Service Preferred candidate profile

Designation - Kitchen Helper ,Dishwasher & Bartender Qualification -any degree or not mandatory Experience - fresher. Location - Singapore[ TEP PASS] Salary - SGD 1200 (Lunch Provided by Company ) Direct Employment visa Contact HR MARIA 7200189717. Required Candidate profile Candidate should bring all below documents! 1. Resume 2. Original Passport 3. Passport Size Photo-2 4. Educational document copy Candidates can send resume through MARIA 7200189717. Perks and benefits Free Food, Accommodation &Transport

Role & responsibilities The Apollo Group of Hospitals is coming up with their new project at Sonarpur. This would be a flagship hospital under the umbrella of the Apollo Group. The 400 bed Super-specialty hospital will have all modern infrastructural facilities. Here we are in a lookout for a promising Food & Beverage professional having done Hotel Management, from KItchen/Food Production background to head the entire F&B operations of the hospital. Preferred candidate profile At least 12 years of relevant experience in Kitchen management, Team management, Menu Planning, Cost Control. Having sound knowledge of F&B operations with a hunger to grow & work with the best in the industry. Blue collar manpower handling. Currently working as a Sous Chef or above. This is a department head position and we are looking for a dynamic people driven leader to manage the entire F&B operations of the hospital. Think you can be a good fit!! Please send your updated resume at - hrkolkata@apollosindoori.com

The Chef Cook position is a full-time on-site role located in Ahmedabad. As a Chef Cook, your responsibilities will include preparing, cooking, and presenting dishes to the highest standards. Your daily tasks will involve menu planning, managing kitchen staff, ensuring kitchen cleanliness, and maintaining high levels of hygiene and food safety. Additionally, you will be required to coordinate with suppliers, manage inventory, and ensure the timely execution of orders. To excel in this role, you should possess strong culinary skills, including cooking techniques and food presentation. Menu planning and recipe development experience are also essential. Kitchen management skills, such as staff supervision and inventory management, will be crucial. Knowledge of food safety, hygiene regulations, and kitchen cleanliness standards is a must. The ability to work in a fast-paced environment, manage multiple tasks efficiently, and demonstrate excellent organizational and time management skills are key for success in this role. Relevant certifications in culinary arts, food safety, or related fields would be advantageous. Previous experience in a similar role is preferred.,

Role & responsibilities Reports to the Sous Chef / Sr. CDP and ensures effective operation of kitchen facilities in a manner that best assists in achieving Company standards in the areas of quality, consistency and cleanliness. PRINCIPAL DUTIES & RESPONSIBILITIES : For satellite kitchens in absence of Sous Chef/Sr.CDP Maintaining highest standards of cleanliness and hygiene. To establish high standards of food with trendy foods and needs of the market. To ensure the proper maintenance and upkeep of kitchen equipment. To work in any section of kitchen due to business pressures or employee shortages. Checking of raw materials for quantity and quality. To ensure first-in, first-out system To ensure cordial relationship with seniors and colleagues. To do the jobs / shifts or split duty depending on the needs. Keep records of all guests complaints and solutions. To be aware of usage of Eco friendly/ Power saving / Manpower saving products. To have sufficient knowledge of the preparation of quality products in respective areas. To gain sufficient knowledge on usage of wines to go with food. Preferred candidate profile Candidate with at least 4 years of experience in continental cuisine. Worked in busy setting.

You will be responsible for food preparation, including chopping vegetables, peeling potatoes, and cutting meat or fish. You will also be expected to measure and weigh ingredients for recipes, assist in making sauces, soups, and other dishes, and clean, maintain, and organize the kitchen area. It will be your duty to wash and sanitize work surfaces, equipment, and utensils, as well as properly store leftover food and label it. You will be required to follow instructions from the chef de partie or sous chef, support different kitchen sections as needed, learn and practice new cooking techniques and recipes, and help with receiving and checking deliveries. Additionally, storing supplies in the correct areas, informing senior chefs about low stock levels, following hygiene and food safety regulations, wearing proper kitchen uniform and personal protective equipment, and reporting any hazards or kitchen issues will be part of your responsibilities. To qualify for this position, you must possess a Degree or Diploma in Hotel Management, Culinary Arts, or Catering Technology, along with at least 2 years of experience in Continental Cuisines. Training will be provided for eligible candidates. The salary offered for this role is INR 35 Lacs Per Annum.,

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience: High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving, and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations, and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision-making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards, and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Attends and participates in all pertinent meetings. Marriott International is an equal opportunity employer We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Entry-level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production, purchasing, and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Maintains food handling and sanitation standards. Performs all duties of Culinary and related kitchen area employees in high demand times. Oversees production and preparation of culinary items. Ensures employees keep their work areas clean and sanitary. Works with Restaurant and Banquet departments to coordinate service and timing of events and meals. Complies with loss prevention policies and procedures. Strives to improve service performance. Communicates areas in need of attention to staff and follows up to ensure follow-through. Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. Supporting Culinary Team Activities Supervises daily shift operations. Ensures all employees have proper supplies, equipment, and uniforms. Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met. Ensures completion of assigned duties. Participates in the employee performance appraisal process, giving feedback as needed. Handles employee questions and concerns. Communicates performance expectations in accordance with job descriptions for each position. Participates in an ongoing employee recognition program. Conducts training when appropriate. Monitors employees progress towards meeting performance expectations. Maintaining Culinary Goals Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results. Supports and assists with new menus, concepts, and promotions for the Restaurant outlets and Banquets. Providing Exceptional Customer Service Sets a positive example for guest relations. Handles guest problems and complaints seeking assistance from supervisor as necessary. Empowers employees to provide excellent customer service within guidelines. Additional Responsibilities Reports malfunctions in department equipment. Purchases appropriate supplies and manages food and supply inventories according to budget. Attends and participates in all pertinent meetings.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. 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 : 4 to 6 years of related work experience. Supervisory Experience : At least 2 years of supervisory experience. License or Certification : None

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

As a Chef de Partie at Greenr, you will be responsible for overseeing the kitchen, ensuring the preparation and presentation of high-quality dishes. Working closely with the kitchen team, you will maintain the cafe's culinary standards, manage kitchen operations, and contribute to menu development. Your role demands strong culinary skills, leadership abilities, and a passion for sustainable and healthy food. Your responsibilities include overseeing the preparation, cooking, and presentation of dishes within your section. It is crucial to ensure all dishes meet the cafe's quality standards and specifications. You will also play a key role in developing and updating menu items, focusing on sustainable and healthy ingredients. Experimentation with new recipes and cooking techniques is encouraged to enhance the menu offerings. Managing the inventory of your section, coordinating with the head chef and kitchen staff to order supplies, and communicating effectively with the front-of-house team are essential aspects of your role. Additionally, mentoring and training junior chefs and kitchen staff to foster a positive and collaborative work environment is part of your duties. To be successful in this position, you should have proven experience as a Chef de Partie or in a similar culinary role. A culinary degree or relevant certification is preferred. Strong knowledge of cooking techniques, food safety, and kitchen management is required. Excellent organizational and multitasking abilities, the ability to work under pressure and meet tight deadlines, creativity, and a passion for sustainable and healthy cooking are traits that will be valued. Good communication and leadership skills, attention to detail, a commitment to maintaining high standards, and flexibility to work various shifts, including evenings, weekends, and holidays are important for this role. Knowledge of local and seasonal ingredients is a plus. This is a full-time position with benefits including food provided, health insurance, paid sick time, and Provident Fund. The schedule may include day shifts, evening shifts, morning shifts, rotational shifts, and weekend availability. The work location is in person in Mumbai, Maharashtra. A total work experience of 4 years is required for this role.,

You should have experience working in North Indian cuisine. Your main responsibilities will include ensuring that the kitchen and surrounding areas are sanitized and clean, following company standards and health code regulations. You will also be responsible for hiring, training, and supervising kitchen personnel. It is important to stay current on restaurant industry trends and identify new culinary techniques and presentations. Additionally, you will assist kitchen staff with food preparation and recipe creation. This is a full-time, permanent position with benefits including provided food. The schedule is for morning shifts with the opportunity for performance bonuses. The preferred experience for this role is a total of 8 years of work. The work location will be in person.,

As a Head Chef at our restaurant in Nagpur, you will play a crucial role in leading our kitchen team and overseeing all culinary operations. Your passion for food, creativity in menu development, and strong leadership skills will be essential in ensuring high-quality food production, kitchen efficiency, and upholding health and safety standards. You will be responsible for creating and updating innovative, seasonal, and cost-effective menus that align with our restaurant's concept and customer preferences. Additionally, you will supervise kitchen staff to ensure efficiency and adherence to kitchen protocols, maintain quality control to ensure dishes meet high standards of taste, presentation, and consistency, and manage inventory, order supplies, and control food costs while minimizing waste. Maintaining cleanliness, hygiene, and safety standards in accordance with food safety regulations will be a key focus, along with recruiting, training, and mentoring kitchen staff to foster a positive and professional work environment. Collaboration with restaurant management, monitoring food cost and kitchen expenses, and establishing relationships with suppliers for quality ingredients at competitive prices will also be part of your responsibilities. To excel in this role, you should have proven experience as a Head Chef or similar leadership role, a culinary degree or equivalent experience in a professional kitchen, strong knowledge of food safety, hygiene, and kitchen operations, and the ability to manage and inspire a team effectively. Your creativity in menu planning, time management, organizational skills, and problem-solving abilities will be crucial, along with strong financial acumen in budgeting and cost control. Flexibility to work evenings, weekends, and holidays is required. If you are a dynamic and experienced culinary professional looking to lead a dedicated kitchen team in a fast-paced environment, we invite you to apply for this exciting opportunity.,

As a candidate for this role, you may not meet every single requirement outlined in the job description. However, if you believe that you have the necessary skills and enthusiasm to excel in this position, we encourage you to hit the "Apply" button and take the first step towards joining our team. Your potential and unique qualities could be the perfect match for this opportunity. Apply now and begin your journey with us today.,