13 Kitchen Operations Jobs

Sodexo is seeking a Senior Manager SME Food Service Are you a strong leader with deep expertise in food service management? If so, this opportunity is tailor-made for you. This role will 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, and Kitchen Stewarding 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 regions for support. Qualifications & Skills: Educational Background: Degree in Hotel Management or related field. Experience: More than 8 years of experience 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 regions. If interested, please apply with your updated CV.

Roles and Responsibilities : Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE& training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods May plan and price menu items, order supplies, and keep records and accounts Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area; Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking

Job Summary: We are looking for a reliable and experienced Cook to manage the kitchen operations at our site canteen located in the IOCL Refinery, Panipat. The cook will be responsible for preparing nutritious, hygienic, and tasty meals for site workers and staff. Key Responsibilities: Prepare breakfast, lunch, dinner, and tea/snacks as per the menu plan. Ensure food is cooked in a hygienic and timely manner. Maintain cleanliness and sanitation in the kitchen and dining areas. Monitor inventory of kitchen supplies and inform the supervisor for replenishment. Follow safety and hygiene standards as per company policy and food safety norms. Minimize food wastage and manage portions efficiently. Cooperate with kitchen helpers and other staff for smooth operations. Manage cooking for large batches (50-200 persons depending on shift). Candidate Requirements: Proven experience as a Cook, preferably in industrial or large-scale kitchens. Familiar with North Indian cuisine; knowledge of other cuisines is a plus. Ability to handle bulk cooking independently. Good understanding of hygiene and food safety standards. Physically fit and able to work in a demanding environment. Willing to work in shifts and during weekends, if required.

Role & responsibilities The Production Head is responsible for overseeing all bakery production operations to ensure efficiency, product quality, and compliance with safety and hygiene standards. This role involves managing production schedules, coordinating with procurement and sales teams, leading a team of bakers and production staff, and implementing continuous improvement processes. Job Duties - Ensuring overall smooth operations of the central kitchen, employees, facilities and costs to ensure optimal dispatch for CK is achieved. Ensuring right production processes and implementation of the same Controlling cost of operations on an ongoing basis Ensures optimal resource utilization and maintains inventory levels for raw material and finished products. Ensuring delighted guest experience by delivering high quality products in the forecasted quantity as per the SKUs Ensuring standards of cleanliness, sanitation and hygiene at all times Establish and maintain effective employee relations Hiring specific levels of employees, employee orientation and coaching Conduct formal on-the-job training sessions for kitchen employees Perform special projects as assigned. Conduct daily briefing meeting with the team Perform any other duty or responsibility that the CPO may assign. Preferred candidate profile Hotel Management graduation, with minimum 15 years of experience and minimum 5 years of relevant experience in a leadership role. Candidate should be • Multitasker and able to work in stressful work environment • Pleasing personality, excellent communication skills, should be able manage team • Should have ability in planning, organising, analytical, budgeting and cost control • Extensive knowledge and experience in pastry and bakery technique • Should have ability to mass produce standardized products Regards, Poonam Chiplunkar SG OASIS CONSULTANCY PVT LTD Email Id - poonamoasis@gmail.com

Assist in preparing ingredients (cutting, peeling, chopping, marinating, etc.) Support the head chef in cooking and plating food Required Candidate profile Maintain cleanliness and organization of kitchen and workstations Wash utensils, kitchen equipment, and ensure hygiene standards are met Receive and store kitchen supplies and inventory

Description We are seeking a skilled Chef de Partie to join our culinary team in Qatar. The ideal candidate will have a passion for cooking, a creative flair for food presentation, and the ability to work collaboratively in a dynamic kitchen environment. This role is essential in ensuring that high standards of food quality and presentation are achieved. Responsibilities Prepare and cook high-quality dishes as per the restaurant's menu standards. Supervise and train junior kitchen staff, ensuring adherence to food safety and hygiene standards. Assist in menu planning and development, offering creative ideas for new dishes. Monitor inventory levels and assist in ordering supplies to ensure the kitchen is stocked with necessary ingredients. Ensure the kitchen operates efficiently and effectively, maintaining a clean and organized workspace. Skills and Qualifications 3-7 years of experience in a professional kitchen environment, preferably in a similar role. Proficient in various cooking techniques and methods, including grilling, roasting, frying, and baking. Strong knowledge of food safety and sanitation guidelines, with a commitment to maintaining high standards. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication and teamwork skills, with a positive attitude and a strong work ethic. Chef de PartySalary QR 3500. Age Limit 25 to 35 Years.

Restaurant/Store Manager responsibilities include maintaining the restaurants revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Management skills and experience in both front and back of the house is required. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as youll hire qualified Kitchen Crew, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. The education process is critical to a new hires success. It should include role-specific training and shadowing, customer service/kitchen training, and tech training. Well expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. Take responsibility for the business performance of the restaurant, analyse and plan restaurant sales levels and profitability. Hire, train, and supervise restaurant employees. Retention of ground level staff and provide training. Train new and current employees following company policies. Coordinate daily with Front and Back of the House restaurant operations and supervise shifts. Create staff schedule to ensure appropriate staffing. Review product quality and track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary. Maintain and keep a record of Store inventory with help of the sub-ordinates. Take ownership of budgets and cost control methods to minimize expenses. Address customer needs, and complaints and ensure to deliver superior service resulting customer satisfaction. Adhere to and enforce employee compliance with health, safety, and sanitation standards Process payroll and maintain all relevant records. Ensure all employees are working within outlined operating standards. Implement innovative strategies to improve productivity and sales. Report on financial performance, inventory, and personnel Requirements: A high school qualification or equivalent. Experience working in the restaurant industry. Strong interpersonal and communication skills. Exceptional organization and leadership skills Ability to professionally address customer complaints. Familiar with point-of-sale computers and software. Good financial management skills Critical thinker and problem-solving skills Team player Good time-management skills

Role Description This is a full-time on-site role for a Sr. Kitchen Operations Manager in the Bangalore location at Gourmet Garden. The Sr. Kitchen Operations Manager will be responsible for overseeing day-to-day kitchen operations of vegetables & fruits cuts section, managing kitchen staff, ensuring food quality and safety standards, inventory management, and developing operational strategies to optimize efficiency. Roles and Responsibilities of Senior Manager Central Operations Broadly, the role will comprise of 3 main areas of focus (not exhaustive) 1) Owning Kitchen and perishable non-F&V category expansion: a) This comprises the cuts range, and future juices, pulps, semi-processed range of F&V, and also comprises breads and cheese. b) The stream would entail operational excellence and sourcing optimization for these offerings- improving operational processes, mechanization, talent acquisition and development, and customer interfacing. 2) Building B2B & Horeca pipeline of customers: a) This would entail prospecting, engaging, qualifying, and converting customers who are corporate kitchens, food service providers, Horeca partners among others. b) Sales and gross margins from customers shall be key KPIs. 3) Assisting in priority operations initiatives: Qualifications Experience in Kitchen Operations Management and Staff Management Knowledge of Food Safety and Quality Standards Strong Inventory Management Skills Excellent Communication and Leadership Skills Ability to work in a fast-paced environment Bachelor's degree in Hospitality Management, Culinary Arts, or related field.

Job Title: Kitchen Incharge Location: [ 20, Srinivasa Ave Rd, Ramakrishna Nagar, Raja Annamalai Puram, Chennai, Tamil Nadu 600028 ] Department: Food & Beverage / Kitchen Operations Employment Type: [Full-time] Job Summary: The Kitchen Incharge is responsible for overseeing kitchen operations, ensuring food quality, maintaining hygiene standards, managing inventory, and supervising kitchen staff. This role requires strong leadership, organizational skills, and a commitment to delivering high-quality food and service. Key Responsibilities: Kitchen Operations & Supervision: Oversee daily kitchen activities and ensure smooth operations. Assign tasks to kitchen staff and monitor their performance. Ensure compliance with food safety and hygiene regulations. Food Quality & Safety: Ensure that food is prepared and presented as per standards. Maintain high levels of cleanliness and sanitation in the kitchen. Conduct regular quality checks and implement corrective measures. Inventory & Stock Management: Monitor stock levels of ingredients and kitchen supplies. Place orders for raw materials and ensure minimal wastage. Keep track of expiry dates and storage conditions. Staff Management & Training: Train kitchen staff on food safety, hygiene, and best practices. Schedule shifts and ensure adequate staffing at all times. Resolve any staff-related issues professionally. Cost Control & Budgeting: Maintain cost-effective kitchen operations without compromising quality. Track kitchen expenses and suggest cost-saving measures. Compliance & Safety: Ensure adherence to health and safety regulations. Address any kitchen-related issues promptly and efficiently. Required Skills & Qualifications: Proven experience in kitchen management or a similar role. Strong leadership and organizational skills. Knowledge of food safety regulations and kitchen hygiene. Ability to work in a fast-paced environment and handle pressure. Excellent communication and team management skills. Basic knowledge of inventory management and cost control. Preferred Qualifications: Certification in Culinary Arts, Hotel Management, or related field. Experience in restaurant, hotel, or catering kitchen operations.

Restaurant/Store Manager responsibilities include maintaining the restaurants revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. Management skills and experience in both front and back of the house is required. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as youll hire qualified Kitchen Crew, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. The education process is critical to a new hires success. It should include role-specific training and shadowing, customer service/kitchen training, and tech training. Well expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. Take responsibility for the business performance of the restaurant, analyse and plan restaurant sales levels and profitability. Hire, train, and supervise restaurant employees. Retention of ground level staff and provide training. Train new and current employees following company policies. Coordinate daily with Front and Back of the House restaurant operations and supervise shifts. Create staff schedule to ensure appropriate staffing. Review product quality and track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary. Maintain and keep a record of Store inventory with help of the sub-ordinates. Take ownership of budgets and cost control methods to minimize expenses. Address customer needs, and complaints and ensure to deliver superior service resulting customer satisfaction. Adhere to and enforce employee compliance with health, safety, and sanitation standards Process payroll and maintain all relevant records. Ensure all employees are working within outlined operating standards. Implement innovative strategies to improve productivity and sales. Report on financial performance, inventory, and personnel Requirements: A high school qualification or equivalent. Experience working in the restaurant industry. Strong interpersonal and communication skills. Exceptional organization and leadership skills Ability to professionally address customer complaints. Familiar with point-of-sale computers and software. Good financial management skills Critical thinker and problem-solving skills Team player Good time-management skills

Lead the Kitchen Team Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Staff Briefing, Rostering. Indenting, Ordering, Material Management Explore New menu options Improve profitability of the kitchen by effective cost control and wastage elimination Guest Interaction Ensure the Hygiene Standards are maintained in the Kitchen Ensure the Standard recipes are followed by the kitchen team Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas.

Responsibility : Experience with South Indian Cuisine Experience in a hot and cold kitchen To run Day to Day operations of the Kitchen Ensure that the kitchen operates in a timely way that meets our quality standards Help in planning and directing food preparation when necessary Lead the culinary arts division of the company Develop a range of new and innovative food products Lend culinary expertise and solutions to a wide range of food products Understand market trends and innovate recipes as per the trends Menu planning, Organising, and budgeting Maintaining Good Hygiene and Cleanliness Manage and train kitchen junior staff Work with a global brand Required Candidate profile: Prior US Visa is a Plus Must have good communication skills to communicate in English. Must Have Clear Record for Police Clearance certificate for applying visa to USA. Experience: Must have a-al-carte experience in a fine-dine-in restaurant of minimum 5 to 8 years in 4 to 5 star hotels. Location- Remote,Delhi NCR, Bengaluru,Chennai,Pune,Kolkata,Ahmedabad, Mumbai,Hyderabad