8 Kitchen Operation Jobs

As a talented and adaptable North/South Indian Vegetarian Chef, you will collaborate with the cafe management to develop and refine dishes by incorporating customer feedback and culinary trends. Your participation in menu planning sessions will be crucial to innovate and enhance the cafe's offerings. Regular quality checks on ingredients and dishes will ensure they meet the required standards. During service, you will efficiently operate the kitchen, maintaining high standards for both speed and quality. Your organizational skills will be put to use as you manage the workflow to maximize productivity without compromising on the food quality. Furthermore, training and supervising junior kitchen staff will be essential to ensure they meet the high standards expected. Additionally, you will be responsible for managing the kitchen inventory to ensure sufficient supplies while minimizing waste. By coordinating with suppliers, you will source the best quality plant-based ingredients at cost-effective prices. It is imperative to maintain the highest standards of cleanliness and sanitation in the kitchen, adhering strictly to food hygiene regulations. Requirements: - Culinary diploma or relevant training is a plus. - Previous experience as a chef, preferably in a vegan/vegetarian setting. - Strong organizational and time management skills. - Language proficiency in Malayalam, English, Hindi, or Tamil. This full-time, permanent position requires a total of 3 years of work experience, with the work location being in person. The expected start date for this role is 01/07/2025.,

You will be responsible for preparing and cooking food according to standard procedures, recipe cards, photographs, and given instructions. You will assist the Sous Chef in training associates and participate in product development to ensure the smooth operation of the kitchen. Additionally, you will contribute to controlling the quality, taste, presentation of food, and food requisition. Your duties and responsibilities will include assisting the Junior Sous Chef in maintaining high standards of food presentation and product quality, preparing food efficiently and economically for guests and associates, ensuring hygiene and cleanliness in all kitchen areas, supporting the overall smooth operation of the kitchen, making food requisitions, training and developing associates, working in various food preparation areas as directed, and maintaining safety in equipment use. Moreover, you will be required to plan and organize your assigned section, maintain uniform grooming and hygiene standards, participate in scheduled training, supervise the operation department, uphold a safe working environment, adhere to safety legislation, policies, and procedures, and comply with hotel and corporate guidelines. In terms of communication, you should effectively interact with guests and colleagues from diverse cultures, work collaboratively in a team, and perform other tasks as assigned. Your job knowledge, skills, and abilities should encompass a good understanding of Western, Asian, and Indian cuisine, the ability to supervise and manage a shift, train and motivate staff, and provide on-the-job training to meet set standards. The ideal candidate should have a High School or Technical School education, 5-7 years of cooking and food preparation experience, leadership and training skills, basic English communication skills, good health, and creativity. The job type is full-time and permanent, with benefits including food provision, health insurance, paid sick time, and Provident Fund. The work location is in person.,

Job Summary: We are seeking a Senior Manager - SME Food Service to oversee client operations at Sodexo , with a strong focus on food service management, mobilization, training, and implementation . The ideal candidate will have a hotel management background , expertise in kitchen operations, Kitchen Stewarding , and a deep understanding of Food HSE, FSSAI regulations , and compliance. This role requires extensive travel within the region to ensure seamless execution of food service operations. Key Responsibilities: Client Operations Management: Focus on high-quality service delivery and client satisfaction. Mobilization & Implementation: Support new site mobilization, ensuring smooth transitions and adherence to Sodexo standards. Training & Development: Conduct training programs for food service teams, ensuring compliance with Food HSE & FSSAI regulations. Quality & Compliance: Ensure food safety, hygiene, and regulatory compliance across all operations. Kitchen Operations Oversight: Manage kitchen & Kitchen Stewarding workflows, optimize efficiency, and maintain high culinary standards. Stakeholder Collaboration: Work closely with clients, vendors, and internal teams to drive operational excellence. Travel & Site Visits: Travel 15-20 days per month within the region to oversee operations and provide hands-on support. Also ready to travel other region for support. Qualifications & Skills: Educational Background: Degree in Hotel Management or related field. Experience: 8-15 years in food service operations, kitchen management, and client servicing . Regulatory Knowledge: Strong understanding of Food HSE, FSSAI compliance, and industry best practices . Leadership & Communication: Excellent leadership, problem-solving, and stakeholder management skills. Flexibility & Mobility: Willingness to travel extensively within the region and other region.

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

Job Summary: We are seeking a Senior Manager - SME Food Service to oversee client operations at Sodexo , with a strong focus on food service management, mobilization, training, and implementation . The ideal candidate will have a hotel management background , expertise in kitchen operations, Kitchen Stewarding , and a deep understanding of Food HSE, FSSAI regulations , and compliance. This role requires extensive travel within the region to ensure seamless execution of food service operations. Key Responsibilities: Client Operations Management: Focus on high-quality service delivery and client satisfaction. Mobilization & Implementation: Support new site mobilization, ensuring smooth transitions and adherence to Sodexo standards. Training & Development: Conduct training programs for food service teams, ensuring compliance with Food HSE & FSSAI regulations. Quality & Compliance: Ensure food safety, hygiene, and regulatory compliance across all operations. Kitchen Operations Oversight: Manage kitchen & Kitchen Stewarding workflows, optimize efficiency, and maintain high culinary standards. Stakeholder Collaboration: Work closely with clients, vendors, and internal teams to drive operational excellence. Travel & Site Visits: Travel 15-20 days per month within the region to oversee operations and provide hands-on support. Also ready to travel other region for support. Qualifications & Skills: Educational Background: Degree in Hotel Management or related field. Experience: 8-15 years in food service operations, kitchen management, and client servicing . Regulatory Knowledge: Strong understanding of Food HSE, FSSAI compliance, and industry best practices . Leadership & Communication: Excellent leadership, problem-solving, and stakeholder management skills. Flexibility & Mobility: Willingness to travel extensively within the region and other region.

We are seeking a skilled and professional Chef cum Server to manage meal preparation and serving at a private residence. The individual will also oversee a team of cooks to ensure smooth kitchen operations, quality, and timeliness of service. Required Candidate profile Proven experience as a chief, preferably in a private residence or luxury hospitality setting. Leadership skills with experience overseeing a culinary team. Strong understanding of various cuisines

Job Summary: We are seeking a Senior Manager - SME Food Service to oversee client operations at Sodexo , with a strong focus on food service management, mobilization, training, and implementation . The ideal candidate will have a hotel management background , expertise in kitchen operations, Kitchen Stewarding , and a deep understanding of Food HSE, FSSAI regulations , and compliance. This role requires extensive travel within the region to ensure seamless execution of food service operations. Key Responsibilities: Client Operations Management: Focus on high-quality service delivery and client satisfaction. Mobilization & Implementation: Support new site mobilization, ensuring smooth transitions and adherence to Sodexo standards. Training & Development: Conduct training programs for food service teams, ensuring compliance with Food HSE & FSSAI regulations. Quality & Compliance: Ensure food safety, hygiene, and regulatory compliance across all operations. Kitchen Operations Oversight: Manage kitchen & Kitchen Stewarding workflows, optimize efficiency, and maintain high culinary standards. Stakeholder Collaboration: Work closely with clients, vendors, and internal teams to drive operational excellence. Travel & Site Visits: Travel 15-20 days per month within the region to oversee operations and provide hands-on support. Also ready to travel other region for support. Qualifications & Skills: Educational Background: Degree in Hotel Management or related field. Experience: 8-15 years in food service operations, kitchen management, and client servicing . Regulatory Knowledge: Strong understanding of Food HSE, FSSAI compliance, and industry best practices . Leadership & Communication: Excellent leadership, problem-solving, and stakeholder management skills. Flexibility & Mobility: Willingness to travel extensively within the region and other region.

JOB DESCRIPTION Position Available: Facility & Admin Management. Recommendation: Change this to Executive - Food Innovation & Facility Administration EXPERIENCE Preference would be for a B.Sc or M.Sc Food Technologist. Can also look at a non-food technologist who has previously worked in a QSR store. 3-5 years of hands-on experience in food NPD or manufacturing environment Comfortable working in R&D Lab / Kitchen setup with strong documentation skills Strong organizational skills with the ability to multi-task JOB DESCRIPTION FOOD INNOVATION Assist the Innovation team in recipe creation & testing for all menu items. Oversee daily trials, keep clear batch records, SOPs & sample testing logs Maintain recipe sheets for all trials & evaluations Support sensory evaluations of ingredients & food samples. Collaborate with cross functional team for testing of ingredients SOURCE & EVALUATE INGREDIENTS Liaison with vendors for ingredient & sample procurement Assess raw materials & ingredients for their functionality, compliance & cost. SMALLWARE, EQUIPMENT & PACKAGING TESTING Liaison with cross functional team for packaging & smallware development & protype testing. Handle testing of all equipment & smallware as per brand standards Record observations & maintain records for all testing. FIT KITCHEN OPERATIONS Overall maintenance & upkeep of facility & equipment of the FIT Centre Procurement of all FIT ingredients, packaging & smallware Monthly stock taking & inventory management of FIT raw materials & packaging Ensure brand standards are followed at all times Oversee food safety & hygiene standards of FIT Kitchen Ensure readiness for food showcases and photoshoots Ensure all licenses for FITC are renewed and in place. FACILITY & ADMIN MANAGEMENT Maintain payroll & attendance records of housekeeping staff Create invoices and ensure timely payment to ingredient & packaging vendors Maintain & circulate daily & monthly expense records. Oversee the housekeeping staff & ensure their availability for smooth operations