296 Kitchen Management Jobs - Page 6

Role & responsibilities Take charge of a designated section in the bakery (e.g., breads, viennoiserie, cakes, or pastries). Prepare and bake products to the highest standards, following recipes and guidelines. Ensure daily mise en place and timely production for service and retail. Maintain hygiene and food safety standards in compliance with regulations. Monitor stock levels and assist in inventory and ordering when needed. Collaborate with the pastry team on new products and seasonal items. Ensure consistency in taste, quality, and presentation. Operate and maintain bakery equipment safely and correctly. Preferred candidate profile Diploma or certification in Baking & Pastry or Culinary Arts preferred Minimum 5 years of experience in a professional bakery or pastry kitchen Sound knowledge of baking techniques, fermentation, proofing, and oven management. Strong organizational skills and attention to detail. Ability to work efficiently in a fast-paced environment. Willingness to work early shifts, weekends, and holidays as required

We Having An Urgent Hiring For Head Chef at Ahmedabad Role & Responsibilities:- we are looking to hire an experienced Chef for our company guest house and request your support in identifying suitable candidates. Position Requirements :- Cuisine Specialization: Asian food , Japanese Food with a strong focus on authentic Taiwanese-style breakfast, lunch, and dinner. Serving Capacity: Should be capable of preparing meals for 12- 15 Taiwanese guests on a daily basis. Required only Male. Additional Responsibilities Guide and lead the Housekeeping and Helper team for smooth guest house management Maintain cleanliness, hygiene, and ensure high hospitality standards for guest accommodation. Candidate Profile : Should have prior experience working in a guest house, hotel, or similar hospitality environment. Must possess leadership qualities and good communication skills. Accommodation & Food will Provide by Company side. Interested Candidate kindly share your updated resume on this mail id- nisha@allianceinternational.co.in Contact Number 9099408000

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 Background.

Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required

Responsibilities: * Ensure cleanliness & sanitation standards * Oversee kitchen operations * Manage housekeeping team * Coordinate laundry services * Maintain hotel facilities

We are a Bangalore startup, looking for a serious candidate for our office canteen cooking requirement. Someone who can cook for 2-3 people, lunch, snacks & dinner as per our food menu. Someone who knows how to make esp. North Indian pure veg food & can speak english or hindi will be preferred. Knowing basic computers is a plus as we are also planning for a cloud kitchen. If you have a passion for cooking & if you can learn new recipes, you can apply. Eligibility Criteria: Age: 18-35 years Freshers can apply Qualification: 10th/12th Pass/ Any Graduate/ Diploma Must be Good in English or Hindi Communications Good Knowledge of Cooking, esp. North Indian pure veg Food Items Basic Computer, MS Word, Excel Knowledge is a plus Bold, Open-minded, Extrovert, A Pleasant Personality Ready to Travel inside/outside city as per company business trips Key Roles & Responsibilities: Managing the Kitchen and preparing food as office food menu Prepare high-quality North Indian-style meals for 2-3 office staffs Excellent speed, coordination, and hygiene discipline Maintain the kitchen work area and utensils nicely Serve the food to office staff as per food timetable Managing basic phone calls & computer food order (if required) Clears table throughout dining experience using proper methods Organizing food for staff at corporate events at different cities if required Salary & Benefits: Salary Rs. 10,000-25,000 per month (depends on interview/ experiences) + Travel Allowance (for office up & down) + Food Allowance (during office hours) + Accomodation (in some special cases) Work Location & Working Hours: Office Location: New Airport Rd, Kothanur, Bengaluru-77 Working hours: 8AM-8PM (3 hrs lunch break) Selection Process: CV Screening/ Tele-Interview Personal Interview (Online)/(Walk In at Bangalore Office) Contact HR, Factor Street (Physics Factor) Apply or, Whatsapp your details to 6361109416

URGENT HIRING !!! For more information call or whatsapp+91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Chef Responsibilities: Inspecting raw materials before use and record observations on a checklist Assisting the Executive Chef in ensuring the success and profitability of the organization Maintaining brand and quality standards in the outlets with presence during peak times of operations Following strict safety and hygiene protocols and ensuring that the culinary team adheres to them as well Leading and coaching the team towards exceptional guest service and colleague satisfaction results

Store Management Shift Management Overall operations of the Stores Regards Our Recruiters Reema9354692492 Jahanvi—7651823919

Responsibilities: Collaborate with restaurant team on menu development & cost analysis Lead kitchen operations, manage staff & oversee food prep Ensure hygiene standards, wastage control & catering excellence

F&B Sales to be measure through KPI IPH, SR, ASP & SPH Responsible for revenue generation with unique and new initiatives Responsible for market share analysis to be carried out weekly Responsible for reducing the wastages and stock adjustment, leading to minimum wastage of raw material and F&B products Responsible for cost analysis, Planned v/s Actual Responsible for providing training on F&B every month to the ESPs Responsible for engaging by conducting concessions meeting with DOs & DMs Responsible to maintain consistency of ensuring adherence to SOP’s and providing the best service of F&B to customer Make sure all the licenses are maintained in regards to F&B Making sure all the food items are available at all the cinemas as per inventory and requirement Planning and executing different schemes to increase the sales of F&B. Responsible for finding new vendors, sourcing and procurement of best suited products after getting its approval Preparing and maintain various reports and responsible for scoring the best in mystery audits Preferred candidate profile Good knowledge of different F&B products Good knowledge on trending food style Must have bought new schemes and initiatives to increase F&B sales in the past Training and engagement activities Have a good understanding of inventory management systems

Require experienced Head Chef to lead - Cloud kitchen environment. Experience in preparing Biryani and Burgers, with a strong focus on hygiene, taste consistency, team leadership and coordination, Prepare, enhance recipes, Supervise Manage inventory Required Candidate profile Min 5yrs Salary Range 30K -35K The Royal Rasoi Biryani - Nagavara Bangalore Proficiency in English, Hindi, or Kannada (any) Accommodation and Food provided Office Timing 9am – 6pm 5pm – 2am

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.

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Diploma/ Degree is mandatory

Hotel experienced Head Chef oversees all kitchen operations incl menu planning food preparation staff management compliance with health & safety regulations Role demands leadership creativity passion for high-quality cuisine ensuring cost efficiency

Providing All data To Maintenance Head Handling Day to day Activity of all Technician. Coordinating with Vendor for Renovation & other civil and Electrical work in Stores and Central Kitchen. Handling Store Equipment. Handling Electrical & civil Work Coordinating with Vendor for Cost Cutting and Proper Relationship with Vendor Handling breakdown electrical equipments (Ovens, Makeline etc) Knowledge of water system,HVAC sysyem, Steam Applications Preventive Maintenance of machines as per schedule. To attend the machines which are under break down. and minimize the breakdown period if possible. Guide and instruct the worker from time to time. Contact Details:- Shreya shreyaoasis1@gmail.com

Managing and leading the bakery department Hands on experience in viennoiserie Prepare and cook various bakery items (breads, pastries, cakes, etc.) Assist in developing and implementing new menu items. Manage and train junior staff.

We are looking for Corporate Chef who has speciality of Chinese or Continental. Should have experience of running multiple chain of Restaurant.

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

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

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

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

CDP(Work Along With Head Chef to Complete Daily Meal Preparations On time and Support in Inventory Management, Kitchen Cleaning & Maintenance) Food allowance Over time allowance

Role & responsibilities We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Maintain all HACCP aspects within the hotel operation Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing Work on new dishes for food tastings and photo taking. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Preferred candidate profile We are seeking a dynamic, creative, and experienced Executive Chef who brings both culinary excellence and strong leadership to our kitchen operations. The ideal candidate will be passionate about food, quality, and innovation, and capable of managing a high-performing team in a fast-paced hospitality environment.

interested candidates can share resume at baljinder.singh@fortishealthcare.com

This role is for a cook for our villa Terracotta Trails by Saffronstays. The candidate will have to relocate to Wada and be given place for stay and food. Roles and Responsibilities Manage kitchen operations, ensuring tasty, efficient food preparation and presentation. Develop menus, recipes, and cooking techniques to maintain high-quality dishes. Supervise staff members, providing guidance on cleanliness, safety protocols, and customer service standards. Maintain a clean and organized kitchen environment to meet health and safety regulations. Collaborate with other departments (e.g., front-of-house) to ensure seamless service delivery. Desired Candidate Profile 2-4 years of experience as a chef or in a related role. Strong knowledge of Indian cuisine with ability to create innovative dishes. Excellent menu planning skills with attention to detail on portion control and cost management. Ability to work effectively under pressure during peak hours while maintaining quality standards.