296 Kitchen Management Jobs - Page 4

Prepare and cook authentic Korean dishes such as Bibimbap, Bulgogi, Kimchi, Tteokbokki, etc. Ensure high food quality, hygiene, and timely preparation Manage kitchen operations and inventory

Key Responsibilities: Assist culinary team in preparing shakes, juices, desserts. Follow recipes precisely for taste & presentation. Manage ingredients: receive, organize, store. Maintain workstation hygiene & food safety. Clean kitchen equipment. Food allowance

As a skilled Indian Cuisine Chef, you will be responsible for preparing and presenting authentic Indian dishes with consistency and precision. Your role will involve supervising junior staff to ensure adherence to kitchen standards and hygiene practices. Additionally, you will assist in menu development and conduct new recipe trials for Indian cuisine. Monitoring food quality, portion control, and reducing kitchen wastage will be crucial aspects of your daily tasks. You will also be expected to ensure timely mise-en-place and efficient execution during peak hours. Maintaining cleanliness and compliance with food safety protocols is essential for this role. In this position, managing inventory levels for the Indian section and assisting in the ordering process will be part of your responsibilities. Furthermore, training commis and junior cooks on Indian cooking techniques and plating will be a key aspect of your role. Your contribution to innovation while preserving traditional flavor profiles will be highly valued. This is a full-time position that offers the benefit of food provided. The work location is in person, where you will have the opportunity to showcase your expertise in Indian cuisine and contribute to a dynamic kitchen environment.,

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.

Responsibilities: * Assist Head Chef with menu planning & cost control * Execute recipes flawlessly * Prepare food for service * Manage kitchen operations * Collaborate on culinary projects Cafeteria

Role Summary: The Head Chef will lead our kitchen team, curating and executing a diverse East Asian menu. The ideal candidate should be passionate about Asian cuisine, have strong leadership qualities, and ensure food quality, hygiene, and customer satisfaction are consistently upheld. Key Responsibilities: Design, develop, and regularly update the East Asian menu with creativity and authenticity Supervise and manage all kitchen staff, including training, scheduling, and performance management Ensure high standards of food preparation, presentation, and quality control Monitor kitchen inventory, food costs, and vendor relationships to ensure cost-effectiveness Maintain hygiene and safety standards in compliance with health regulations Coordinate with front-of-house teams to ensure timely service and customer satisfaction Introduce seasonal dishes and specials to keep the menu fresh and engaging Stay updated with culinary trends and innovations in East Asian cuisine Requirements: Proven experience (5+ years) as a Head Chef or Executive Chef, preferably in East Asian or pan-Asian restaurants Deep knowledge of East Asian cooking techniques and ingredients (Japanese, Korean, Thai, Vietnamese, etc.) Culinary degree or professional chef certification preferred Strong leadership and communication skills Ability to work under pressure and maintain consistency during peak hours Knowledge of inventory, budgeting, and kitchen management software is a plus What We Offer: Competitive salary and performance-based incentives Creative freedom in menu development A dynamic, team-oriented work environment Opportunity to be part of a growing brand with expansion potential

kitchen supervisor oversees the daily operations of a kitchen, ensuring smooth workflow, food quality, and adherence to safety and sanitation standards. They manage kitchen staff, handle inventory, and often play a role in menu planning and customer

Manage all kitchen activities, including food preparation, production, presentation, and storage. Ensure efficient and cost-effective operation, focusing on profitability. Maintain high-quality food products, presentation, and plating, serving in a timely manner. Assure adherence to food quality, preparation, recipes, and presentation standards. Monitor safety, hygiene, cleanliness standards, and compliance with HACCP checklist. Plan menus, staff, and prepare duty rosters in coordination with the Executive Chef. Train and delegate duties to develop and nurture staff. Maintain facilities and equipment in optimal condition, minimizing breakage and losses. Foster positive relationships with clients and partners to promote business interests. Develop and execute growth strategies for financial gain and customer satisfaction. Maintain positive relationships with clients to obtain feedback and encourage continued patronage. Major Areas of Responsibility : Culinary operations management Menu planning and creation Cost control and profitability Food quality assurance Safety and sanitation oversight Staff training and development Facilities and equipment maintenance Client and partner relationship management Business growth strategies Qualifications and Experience: B.Sc. in Hotel Management 6-8 years of experience as a Jr. Sous Chef / Sous Chef Experience in multi cuisine production and meal preparation Previous restaurant experience Extensive food and beverage knowledge Strong understanding of cooking methods and kitchen equipment Familiarity with MS Office and restaurant software programs Organizational and attention-to-detail skills Ability to work under pressure and solve problems creatively Excellent communication, interpersonal, and customer service skills Teamwork-oriented with strong leadership abilities

Key Responsibilities: Production Planning & Execution Supervise daily operations of the modular kitchen, wardrobe, and millwork production line Ensure adherence to production schedules, output quality, and material usage Monitor machine performance and coordinate with maintenance team for preventive upkeep Allocate tasks to machine operators, carpenters, and helpers based on skill and project priority Collaborate with the design and planning team to clarify drawings, optimize panel layouts, and reduce wastage Ensure correct interpretation and execution of cut lists and assembly drawings Quality Control & Compliance Implement strict quality checks at every stagecutting, edge-banding, pressing, assembly, and pre-dispatch Ensure final products meet company quality standards in terms of finish, alignment, hardware fitting, and measurements Enforce safety protocols and proper handling of tools and materials on the shop floor Maintain cleanliness, order, and safety in the production area Team Management & Reporting Manage a team of production workers and monitor their daily performance Provide training and guidance to enhance skills, speed, and precision Prepare daily production reports, track delays, and update senior management Coordinate with stores and procurement teams for timely availability of raw materials and hardware

Role & responsibilities Assist in the preparation and baking of a wide range of bakery items including breads, pastries, cookies, and cakes. Support the Head Baker in planning daily production schedules. Supervise and train junior bakery staff to ensure consistent quality and adherence to recipes. Ensure all bakery items are produced in a timely and efficient manner. Monitor stock levels and assist with inventory control and ordering of supplies. Uphold cleanliness and hygiene standards in compliance with food safety regulations. Participate in new product development and testing. Maintain equipment and report any maintenance needs. the development and testing of new products Step into leadership role in the absence of the Head Baker. Preferred candidate profile Culinary degree or certification in Baking and Pastry Arts preferred. Minimum 8 years of experience in a commercial or artisan bakery, with at least 4 year in a supervisory role. Strong knowledge of baking techniques, fermentation, and ingredient functions. Ability to work early mornings, weekends, and holidays as required. Excellent organizational and leadership skills. Creative flair with attention to detail. Strong communication and team collaboration skills.

As a Cook / Commis Chef at our establishment, you play a crucial role in creating unforgettable dining experiences for our guests. Your passion for culinary presentation, dedication to enhancing flavors, and commitment to upholding exceptional standards in every aspect of your work are what we are seeking. In your day-to-day responsibilities, you will have the opportunity to: - Prepare visually appealing and delicious meals that delight our guests" senses - Maintain the cleanliness and organization of your workstation by managing supplies, equipment, and waste efficiently - Adhere to strict cleanliness and hygiene regulations to ensure a safe and sanitary kitchen environment - Assist with dishwashing and support other kitchen tasks as needed - Collaborate with team members and take on additional responsibilities with a positive and cooperative attitude To excel in this role, we require you to possess: - Physical strength to handle heavy objects weighing up to 50lbs (23 kg) along with the ability to bend and kneel as necessary - Basic proficiency in reading, writing, and mathematics - Flexibility to work night shifts, weekends, and holidays as per the operational requirements - Compliance with local food handling regulations and age restrictions for serving alcohol, including fluency in the local language - Excellent communication skills, displaying warmth, approachability, and good interpersonal abilities In return, we offer a comprehensive package that supports your success, including a competitive salary, attractive benefits such as a full uniform, generous room discounts, and access to top-notch training programs. At our organization, we prioritize the well-being of our team members both professionally and personally. Through our myWellbeing framework, we are dedicated to promoting health, work-life balance, and overall wellness for our employees. Joining our global family means having the opportunity to belong, grow, and contribute in a collaborative and supportive environment. If you believe you have the potential to excel in this role and are eager to make a positive impact, we encourage you to take the first step by submitting your application. Your journey with us starts today.,

You will be joining a 3-star category hotel located in Kodenchery, Kozhikode as a Chef de Partie (CDP). We are currently accepting applications for this position and welcome candidates who are passionate about the culinary arts. If you are interested in this opportunity or require more information, please contact us.,

Job Overview: We are seeking a dedicated and experienced Food and Beverage Supervisor to join our team. The ideal candidate will be responsible for overseeing the daily operations of the food and beverage department, ensuring high standards of service, quality, and customer satisfaction. This role requires a strong leader with excellent communication skills and a passion for the food and beverage industry. Key Responsibilities: - Supervision and Management: - Oversee the daily operations of the food and beverage department, including dining areas. - Train, supervise, and schedule staff, ensuring that they provide excellent customer service and adhere to company policies. - Customer Service: - Ensure a high level of customer satisfaction by addressing any issues or concerns promptly and professionally. - Monitor and evaluate service quality, providing feedback and guidance to staff as necessary. - Operational Efficiency: - Assist in the development and implementation of operational policies and procedures to enhance efficiency and effectiveness. - Work closely with the kitchen team to ensure timely and accurate food preparation and service. - Financial Management: - Assist in managing the budget for the department, ensuring cost control and adherence to financial goals. - Monitor inventory levels and conduct regular stock checks to minimize waste and manage costs. - Compliance and Safety: - Ensure compliance with health and safety regulations, including food safety and sanitation standards. - Conduct regular inspections of the dining and kitchen areas to ensure cleanliness and adherence to safety protocols. - Promotions and Events: - Collaborate with the marketing team to plan and execute promotional events and campaigns to enhance visibility and sales. - Participate in planning special events, catering services, and menu planning in collaboration with the culinary team. - Reporting: - Prepare reports on food and beverage sales, customer feedback, and operational efficiency for management review. - Analyze sales data and customer preferences to inform future menu and service improvements. Qualifications: - Bachelors degree in Hospitality Management, Food Service Management, or a related field (or equivalent experience). - Proven experience in a supervisory role in the food and beverage industry. - Strong knowledge of food and beverage operations, including service standards and health regulations. - Excellent communication, leadership, and interpersonal skills. - Ability to work in a fast-paced environment and manage multiple priorities effectively. - Proficiency in point-of-sale (POS) systems and Microsoft Office Suite.

Hotel Caterer is responsible for planning, preparing, and delivering food and beverage services for events held within a hotel or at external venues . This includes everything from menu planning and food preparation to event setup, service, and cleanup. Caterers ensure high-quality food and service to meet client expectations and maintain hygiene standards. Key Responsibilities: Client Communication: Meeting with clients to discuss event details, understand their needs, and finalize menus. Menu Planning & Costing: Developing menus, estimating food and labor costs, and creating event contracts. Sourcing & Ordering: Procuring ingredients and supplies from vendors. Food Preparation: Preparing, cooking, and plating food items according to the menu, ensuring food safety and hygiene standards. Event Setup: Arranging tables, chairs, linens, and other necessary equipment for the event. Food Service: Serving food and beverages to guests, managing buffets, and ensuring smooth service flow. Post-Event Cleanup: Overseeing the cleanup of the event space, including clearing tables, washing dishes, and disposing of waste. Inventory Management: Managing inventory of food, beverages, and supplies. Compliance: Ensuring all activities comply with health and safety regulations. Communication: Effectively communicating with clients, vendors, and other team members. Problem-Solving: Addressing any issues or concerns that may arise during the event.

Create and modify menus to meet quality standards and guest preferences. Stay abreast of culinary trends and introduce new dishes. Develop cost-effective menus while maintaining high-quality standards.

Role & responsibilities Revenue Generation. Food Costing Menu Planning Responsible for resolving Patient & Customer Complaints within no time. Ensuring patient satisfaction on the food served and recording the feedback. Maintaining records as per NABH Standards Introducing New Menu. Responsible of Profit and Loss of the Unit Responsible for Daily Store Audit, Cash Audit, Kitchen Audit. Food Tasting of All Meals To inspect kitchens, workrooms, and equipment for cleanliness and order. Hires and discharges employees. To observe employees' performance to devise methods for improving efficiency and guard against wastage. To Ensure Weekly Pest Control in F&B Department Premises. Takes inventories of all utensils, food items, orders. To Report shortages and requisitions replacement of equipment from steward/stewardess Ensure Hygiene Food is served to all employees, Patients, Consultants Responsible for Food Licensing. Maintaining necessary levels of inventory stock.

The Bay Club, managed by the Oberoi Group, is an exclusive by-invitation-only private members club located in the Maker Maxity, Bandra-Kurla Complex, Mumbai. Designed as a family, sports, recreation, corporate & lifestyle facility, The Bay Club spans over 120,000 sq.ft., featuring a blend of functionality and design. The club offers an array of unique experiences in music, art, photography, literature, theatre, comedy, food & beverage, sports & wellness, business, and fashion. With a dedicated in-house Membership Engagement team, the club ensures a comprehensive experience for its members. This is a full-time on-site role for a Chef located in Thane. As a Chef at The Bay Club, you will be responsible for planning and preparing a variety of dishes, ensuring high standards of cleanliness and hygiene, managing kitchen staff, sourcing ingredients, and maintaining kitchen inventory. Collaborating with the food and beverage team, you will create and update menus to ensure customer satisfaction through the quality and presentation of meals. To excel in this role, you should possess culinary skills in a variety of cuisines and techniques, have experience in kitchen management and staff supervision, demonstrate knowledge of food hygiene and safety standards, and showcase menu planning and inventory management skills. Excellent time management and organizational abilities are essential to thrive in this fast-paced environment. Strong communication and teamwork skills will also be crucial for effective collaboration within the team. A relevant culinary degree or certification would be an added advantage for this position.,

As a Cook / Commis Chef at our establishment, you play a crucial role in creating unforgettable dining experiences for our guests. Your dedication to impeccable presentation, culinary creativity, and unwavering commitment to upholding high standards will be paramount in exceeding expectations from the kitchen to the dining table and beyond. Your daily responsibilities will vary, but will predominantly include: - Crafting visually appealing and delicious meals to tantalize our guests" taste buds - Maintaining a well-organized and fully stocked workstation while efficiently managing supplies, equipment, and waste - Ensuring strict adherence to local cleanliness and hygiene regulations to guarantee a pristine kitchen environment - Assisting with dishwashing and other kitchen tasks as necessary - Embracing additional responsibilities as a cooperative team member whenever required To excel in this role, we require you to possess: - Physical strength to handle heavy objects weighing up to 50lbs (23 kg) with tasks that may involve bending and kneeling - Proficiency in basic reading, writing, and mathematics - Flexibility to accommodate night shifts, weekend schedules, and holiday workdays - Compliance with local regulations pertaining to food handling and alcohol service, including meeting the minimum age requirement and fluency in the local language - Excellent communication skills, embodying a warm, welcoming demeanor that fosters easy interaction with others In return, we offer a comprehensive support system to empower your success. Our benefits package is designed to enhance your work-life balance, encompassing a competitive salary, full uniform provision, significant room discounts, and top-tier training opportunities within the industry. At IHG, we prioritize creating an inclusive and collaborative environment where every team member has the space to thrive, develop, and contribute meaningfully. Through our myWellbeing framework, we are dedicated to promoting your overall wellbeing encompassing health, lifestyle, and workplace satisfaction. Join us today and become an integral part of our expansive global family. If you believe you possess the core qualities for the role, even if not meeting every requirement, we encourage you to take the first step by clicking the "Apply" button. Embark on your journey with us now.,

Department: Culinary Location: BASL, Bangalore (Kempegowda International Airport) Role Overview: The Executive Sous Chef plays a critical leadership role in overseeing daily kitchen operations at BASL lounges, ensuring culinary excellence, team productivity, and guest satisfaction. The role supports the Executive Chef in managing staff, food quality, hygiene, and administrative documentation while driving innovation and consistency across all meals served. Key Responsibilities: 1. Culinary Operations & Kitchen Administration Support the Executive Chef in managing all culinary operations across lounges and kitchen outlets. Maintain kitchen workflow by preparing daily production schedules, duty rosters, and cleaning schedules. Supervise mise-en-place and service execution to ensure timely delivery and consistency. Prepare and maintain all kitchen documentation inventory logs, temperature records, daily yield sheets, and cleaning checklists. Handle coordination with Engineering for kitchen maintenance issues. 2. Team Management & Leadership Lead the culinary team by example and ensure high morale, discipline, and accountability. Monitor attendance, leave schedules, and overtime tracking for kitchen staff. Conduct regular team briefings and one-on-one sessions with junior chefs to align them with kitchen goals. Ensure a healthy work environment with mutual respect, teamwork, and grievance redressal. 3. Staff Training & Development Conduct onboarding sessions for new hires on SOPs, food hygiene, safety, and equipment handling. Plan and execute monthly culinary training calendars covering skills, recipes, and new techniques. Evaluate training effectiveness and maintain training attendance records. Assist in identifying and grooming potential candidates for internal promotions. 4. Food Quality & Innovation Oversee recipe implementation and ensure standardized preparation, portioning, and presentation. Collaborate with the Executive Chef on new menu design and implementation based on guest feedback and seasonal availability. Conduct regular tastings, quality checks, and feedback sessions with the culinary team. Monitor buffet layouts and la carte plating for visual appeal and variety. 5. Cost Control & Inventory Management Assist in budgeting, food cost tracking, and kitchen expense reporting. Monitor wastage, yield percentages, and ensure optimal utilization of ingredients. Review consumption reports and implement corrective measures for any variances. Validate vendor deliveries, expiry dates, FIFO practices, and stock movement. 6. Hygiene, Compliance & Audit Readiness Enforce FSSAI norms, internal audit standards, and HACCP practices within the kitchen. Ensure documentation is updated for hygiene, pest control, temperature checks, and deep cleaning schedules. Coordinate and support internal/external food safety and quality audits. Train the team on hygiene SOPs and maintain readiness for surprise inspections. 7. Interdepartmental Coordination Liaise with service, housekeeping, procurement, and HR departments for smooth operations. Attend F&B planning meetings and communicate operational feedback from the kitchen side. Collaborate with the lounge operations team to understand guest feedback and make improvements accordingly. 8. Emergency Handling & Safety Train the team on fire safety procedures and emergency equipment handling. Maintain calm and effective decision-making in the event of kitchen emergencies or guest complaints involving food. Qualification: Degree or Diploma in Hotel Management, Culinary Arts, or related field from a recognized institute. Minimum 12 years of progressive experience in a high-volume culinary environment such as premium lounges, 5-star hotels, or flight kitchens. Strong knowledge of kitchen documentation, costing, inventory , and yield management . Proficient in kitchen management software and MS Office tools (Excel, Word, Email). Effective people management , team motivation, and conflict resolution capabilities. Ability to train, mentor, and coach junior culinary staff. Excellent organizational and time-management skills, with the ability to multitask in a high-pressure environment.

Roles and Responsibilities Manage daily operations of the restaurant, ensuring smooth service delivery to customers. Oversee kitchen staff, including food preparation, presentation, and quality control. Conduct inventory management to minimize waste and optimize stock levels. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Supervise shift staff, providing guidance on tasks and resolving any issues that may arise. Desired Candidate Profile 2-3 years of experience in QSR or fast food industry as a Shift Manager or similar role. Strong knowledge of hotel management principles, restaurant management practices, and food costing techniques. Excellent shift management skills with ability to lead teams effectively during peak hours.

Design and update menus based on seasonality and trends Supervise kitchen staff and ensure high food standards Manage inventory, and purchasing, Enforce food safety and sanitation protocols Monitor food and labor cost

- The position is for "PUNJAB FILM CITY" - Manage operations of Film City Canteen cum Restaurant - Control Food Quality, Hygiene, Cost and Discipline - Team Management & Customer handling - Manage Sales & Budget - Required Candidate profile - Graduate with minimum 5 years of experience in Hotel or Restaurant or Canteen Management - Team Handling Experience - Strong personality & Com-Skills with Client management experience -

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

As a Cook at AVN AROGYA HEALTH CARE LIMITED, your main responsibility will be to prepare a variety of meals for patients and staff while ensuring that dietary requirements are met. This is a full-time on-site role based in Madurai. Your daily tasks will include planning menus, ordering and storing ingredients, maintaining a clean and organized kitchen, and strictly adhering to all food safety regulations. In addition to this, you will collaborate with nutritionists and other healthcare professionals to provide nutritious and appetizing meals. To excel in this role, you should have experience in food preparation, cooking, and kitchen management. It is essential to have a good understanding of dietary requirements and the ability to prepare meals accordingly. Knowledge of food safety and hygiene practices is crucial. You should be able to work well in a team environment and collaborate effectively with healthcare professionals. Strong organizational and time-management skills are necessary, along with the flexibility to work shifts, including weekends and holidays. While not mandatory, a Bachelor's degree or certification in Culinary Arts or a related field would be advantageous. Previous experience in a healthcare setting would also be beneficial.,

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.