296 Kitchen Management Jobs - Page 9

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.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

To assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

The Food and Beverage (F&B) Manager is responsible for overseeing the daily operations of all food and beverage services within the establishment.

Responsibilities: * Prepare ingredients, cook meals, maintain kitchen cleanliness & equipment. * Collaborate with team on menu planning, inventory management & customer service. Food allowance Annual bonus

Job Title: Demi Chef de Partie (DCDP) - Multi-Cuisine Location: Select Citywalk Saket, Delhi Reports to: Chef de Partie / Sous Chef Department: Kitchen / Culinary Job Summary: The The Demi Chef de Partie (DCDP) will be responsible for supporting the Chef de Partie and the culinary team in preparing, cooking, and presenting dishes across multiple cuisines. The role involves contributing to the overall success of the restaurant by ensuring the highest standards of food quality, consistency, and cleanliness. Key Responsibilities: Assist in preparing and cooking high-quality dishes across various cuisines, including Indian, Continental, Asian, and Mediterranean. Ensure that dishes are prepared and presented according to the recipes, portion controls, and quality standards set by the head chef. Monitor and maintain stock levels, ensuring efficient usage of ingredients to minimize waste. Assist in mise-en-place preparation and ensure that workstations are clean and organized at all times. Maintain food safety and hygiene standards, adhering to health and safety regulations. Support the Chef de Partie and Sous Chef in managing and training junior kitchen staff. Ensure kitchen equipment is properly used, maintained, and cleaned. Participate in menu planning and contribute ideas for new dishes and seasonal specials. Handle any special dietary requirements and requests from guests with attention to detail. Qualifications and Skills: Minimum of 3 years of experience in a culinary role, with experience across multiple cuisines. Diploma or certification in culinary arts or equivalent experience. Good knowledge of cooking techniques and food safety practices. Ability to work well under pressure in a fast-paced environment. Strong organizational skills with an eye for detail and quality. Excellent team player with strong communication skills. Willingness to take on new challenges and learn. Physical Requirements: Ability to stand for long hours. Comfortable working in a fast-paced kitchen environment. Capable of lifting and carrying items up to 25 kg. Work Schedule: Flexible schedule, including weekends, evenings, and public holidays.

Responsibilities: Deliver food promptly Maintain clean kitchen environment Ensure guest satisfaction with meals Manage room service requests Food allowance Health insurance Annual bonus Provident fund

Experience: 6 to 7 Years of relevant industry experience. Skills: Kitchen Management/Cooking Department: Krishnamrita. Eligibility: Any relevant Experience Requirement : 01 Responsibilities: Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary

Are you passionate and innovative culinary lead ready to take you career to new heights? Join our dynamic team as a Chef Manager in Mohali and bring your creative flair to the table. What youll do: Manage kitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximise customer satisfaction Ensure adherence to safety standards and all legislative requirements Contribute to a positive and innovative kitchen culture To control and monitor financial targets and stock management What you bring: Experience in a culinary lead role, with proven leadership skills Professional cookery or culinary education A proactive, agile and organised approach to kitchen management Strong communication skills, with an ability to build and maintain relationships with key customers and clients Commitment to maintaining the highest food safety and hygiene standards

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Role & responsibilities A restaurant manager would be responsible for overseeing daily operations, managing staff, ensuring customer satisfaction, and maintaining quality standards. Key duties include recruiting, training, and supervising staff, creating staffing rosters, planning menus, and managing budgets. They also need to ensure compliance with hygiene and health & safety regulations, promote the restaurant, and manage stock levels. Preferred candidate profile Restaurant Management Experience: Previous experience as a restaurant manager, assistant manager, or in a similar role is highly valued. Food and Beverage Industry: Experience in the food and beverage industry is generally preferred, demonstrating a foundational understanding of restaurant operations and customer service. Management Experience: Direct experience in managing teams, overseeing operations, and handling customer service issues is crucial. Skills: Customer Satisfaction and Service: A strong focus on customer satisfaction and excellent customer service skills are essential. Communication: Effective communication skills are needed for interacting with staff and customers, resolving issues, and ensuring smooth operations. Leadership: Strong leadership skills are necessary for motivating and managing a team of restaurant staff. Problem-Solving: The ability to quickly assess and resolve problems that arise in a fast-paced restaurant environment is crucial. Food and Beverage Knowledge: A solid understanding of food and beverage operations, including inventory management and quality control, is important. Restaurant Management Software: Proficiency in restaurant management software and point-of-sale systems is often preferred. Qualifications: Hospitality Management Degree: A degree in hospitality management or a related field is often a plus, but not always required. Relevant Training: Relevant training or apprenticeships in hospitality or restaurant management are also beneficial.

Role & responsibilities Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPIs, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity

Role & responsibilities He/She will responsible for arranging all Food and Beverage Needs for Students, Teachers, Admin, Support staff and visitors. Ordering and stocking supplies with Coordination with purchase manager for Service. Meeting guests and ensuring that all needs are met, delegating supervisors and steward, insuring all food and beverage area cleaned and sanitized before 20 min of each meal circle. on time pickup of all food before 20 min of each meal circle with coordination of Chef Manage /Head Chef. Duel responsibility with chef manage/head chef of Handing students /parents /admin /teachers and support staff Query. Documentation of HACCP form and format related to buffet service.

Responsibilities: Manage kitchen operations during shifts Oversee food production, menu planning & costing Ensure North and South Indian specialties Control wastage & prepare meals for catering events

1. Knows standardisation of food & beverage program across all outlets. 2. Strong background in adhering to SOPs, recipes and training manuals. 3. Vendor & supply chain collaboration.

Sokeri is a successful cloud kitchen in Banjara Hills, Hyderabad, specializing in healthier food choices (Cakes & Sweets) The Chef will have to make the cakes as per the customer orders - end to end i.e. prepping raw material to baking to packing. Required Candidate profile Telugu Speaking Must stay within 5km of Banjara Hills or be willing to relocate nearby Must have worked in a decent sized Bakery and have some kitchen and staff management experience.

Responsibilities: * Manage food & beverage operations from menu planning to production, supervise, client relationship management * Manage food & beverage operations from menu planning to production, supervise, client relationship managemet Health insurance

Stone hedge Group of Hotels owned two luxury and three lean luxury hotels at leh, ladakh. We are looking for a chef with good knowledge of multi cuisine .

Skill required: IX Intelligent Asset Management Operations - Asset Data Management Designation: Asset Performance Mgmt Specialist Qualifications: Any Graduation Years of Experience: 7 to 11 years About Accenture Combining unmatched experience and specialized skills across more than 40 industries, we offer Strategy and Consulting, Technology and Operations services, and Accenture Song all powered by the worlds largest network of Advanced Technology and Intelligent Operations centers. Our 699,000 people deliver on the promise of technology and human ingenuity every day, serving clients in more than 120 countries. Visit us at www.accenture.com What would you do Role:Occupational HygienistThe Occupational Hygienist serves as a technical expert on industrial hygiene, providing guidance on regulatory requirements, safety compliance, and best practices while analysing complex data to inform occupational exposure limits and support litigation and industry studies. This role will support occupational hygiene programs across Client assets, coordinating health resources for projects and turnarounds, and offering direct occupational health support to business units. The role is part of the Health, Safety and Environmental team at the Client. What are we looking for Bachelor s degree in industrial hygiene, occupational health, safety, or a related field from a recognized (AICTE) universityMinimum of 5 years of experience in occupational hygiene, preferably in the oil and gas industry.Proficient in using various OH software and analysis of health and safety data. Roles and Responsibilities: Act as a technical resource and expert consultant for Client by being knowledgeable in regulatory industrial hygiene requirements, including interpretation, applicability, best practices, and guidance.Provide counsel and support for safety and health compliance concerns, including appropriate management and workforce engagement.Analyze complex data sets for detailed studies, including support for litigation, industry studies, and to inform internal occupational exposure limits (OEL) development.Provide guidance, implement and manage Client occupational hygiene and occupational health programs across international operations and corporate organizations to recognize, eliminate, and control occupational health hazards and diseases.Provide occupational health support to business units and plan, communicate, and remotely monitor field activities including turnaround, project, and/or routine operations. Provide input into Hazard Identification (HAZIDs), design of exposure assessments, occupational health equipment calibration and repairs, noise surveys, legionella testing, radiation checks, and hazard communications as needed.Audit performance against requirements and recommend practical corrective actions or solutions. Qualification Any Graduation

Experience in South Indian Cuisiine ( Major)- Cloud Kitchen Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Exp.- Minimum 6 years of experience in hands on cooking

Responsibilities: Assist with food preparation Maintain cleanliness & organization of kitchen area Report equipment issues Support cooking team Manage inventory levels Food allowance Annual bonus

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 7-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 5-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

Description We are seeking a skilled Restaurant Paratha/Breakfast Maker to join our team. The ideal candidate will have experience in preparing a variety of parathas and other breakfast dishes, ensuring high-quality standards and customer satisfaction. Responsibilities Prepare and cook parathas and other breakfast items according to established recipes and standards. Ensure the quality and freshness of ingredients used in food preparation. Maintain a clean and organized work area, including proper storage of ingredients and cooking tools. Assist in menu planning and portion control to optimize food costs. Collaborate with kitchen staff to ensure timely and efficient service during breakfast hours. Follow food safety and hygiene regulations to ensure a safe dining experience for customers. Skills and Qualifications 2-5 years of experience in a restaurant or food service environment, particularly in making parathas or similar dishes. Strong knowledge of Indian breakfast cuisine, with a focus on parathas and accompaniments. Ability to work in a fast-paced environment while maintaining quality and consistency. Excellent knife skills and familiarity with various cooking techniques and equipment. Good communication skills and ability to work collaboratively in a team setting. Basic knowledge of food safety standards and practices.