68 Kitchen Operations Jobs - Page 2

Prepare Indian dishes under supervision of Senior CDP Assist in mise-en-place and live service when needed Follow hygiene, temperature, and food safety standards Support other kitchen sections if assigned Required Candidate profile Reports to: Senior CDP (Kitchen HOD) Qualification: Hotel Management or Certified Culinary Program Experience: 2-4 years in Indian section in hotel kitchens Skills: Curry/gravy prep, tandoor

Job Summary: We are seeking a skilled and passionate Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Job Summary: We are seeking a skilled and passionate Junior Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Join Salad Days, India's Healthy Food Pioneer! Founded in 2014, Salad Days is at the forefront of the healthy food revolution, offering gourmet salads and nourishing meals. Our rapid expansion across multiple cities presents an exciting opportunity for passionate individuals to become part of our team. As an Assistant Store Manager at Salad Days, you will play a crucial role in managing kitchen operations, ensuring top-notch food preparation, and upholding operational standards. Your responsibilities will include overseeing training programs and marketing initiatives to drive our mission of promoting healthy eating. Key Responsibilities: - Develop a comprehensive understanding of menu items and their preparation methods. - Successfully manage peak service periods while achieving performance targets. - Supervise kitchen operations, including maintaining checklists and managing inventory. - Analyze customer complaints and ensure compliance with regulations. - Implement training programs and conduct performance assessments. - Monitor equipment maintenance and coordinate necessary repairs. - Execute local marketing strategies to boost sales and brand awareness. Requirements: - High school diploma (culinary education is a bonus). - Minimum of 3 years of experience in kitchen operations, food preparation, and management. - Proficient in kitchen management software. - Strong leadership skills with a proven track record. - Ability to conduct root cause analysis and audits effectively. - Knowledge of equipment maintenance procedures. Join Salad Days in our mission to create and serve food that fuels lives, work in vibrant kitchens and our organic farm, and be part of an exciting journey of growth and innovation.,

Job Summary We are looking for a talented and driven Junior Sous Chef who is well-versed in multi-cuisine cooking , with strong expertise in authentic Gujarati cuisine . The ideal candidate will have excellent team management skills, a keen eye for detail, and a commitment to long-term growth with the brand. Key Responsibilities Prepare and supervise high-quality, well-presented dishes across Indian, Continental, and Gujarati cuisines Maintain consistency in taste, texture, and hygiene across all kitchen sections Lead, train, and motivate junior staff to ensure efficient team performance Monitor kitchen inventory, assist with procurement, and minimize wastage Uphold all food safety and hygiene standards in compliance with brand policies Contribute ideas for menu development and regional specials Demonstrate initiative in problem-solving and day-to-day kitchen challenges Candidate Requirements 5-6 years of professional kitchen experience with at least 1-2 years in a Culinary Leadership role Proven culinary expertise in Gujarati cuisine, with strong multi-cuisine knowledge Strong team leadership, communication, and mentoring abilities Attention to detail, organizational discipline, and quality consistency A calm, positive, and collaborative approach under pressure Looking for long-term career stability and professional growth What We Offer On-site accommodation provided by the company A supportive and professional kitchen environment Growth opportunities within a progressive, luxury hospitality brand Work in a serene, wildlife-connected destination Location: The Postcard Gir Wildlife Sanctuary, Gujarat Department: Culinary Reports To: Resort Manager Employment Type: Full-time

Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATIONS Education: High school diploma or G. E. D. equivalent. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None

As a skilled and reliable Staff Cook with 1-2 years of experience, you will be responsible for preparing a variety of dishes and maintaining kitchen cleanliness. Your role will be crucial in meal preparation, ensuring food quality, and upholding food safety standards. Your key responsibilities will include: - Food Preparation: Prepare and cook meals as per menu plans and customer requirements. - Kitchen Maintenance: Ensure cleanliness, organization, and adherence to hygiene standards in the kitchen. - Menu Planning Assistance: Assist in menu planning and food preparation based on daily needs. - Cooking Techniques: Utilize proper cooking methods to create high-quality dishes. - Stock Management: Support inventory management by maintaining proper storage and rotation of ingredients. - Quality Control: Maintain food quality, taste, and presentation standards. - Team Coordination: Collaborate with kitchen staff for smooth operations. - Health and Safety: Follow food safety guidelines and uphold a clean, safe kitchen environment. To qualify for this position, you should have: - 1-2 years of experience as a cook or in a similar role. - Knowledge of cooking techniques and kitchen operations. - Ability to thrive in a fast-paced environment. - Understanding of food safety standards and hygiene practices. - Attention to detail and a passion for cooking. - Capability to work independently and as part of a team. - Both male and female applicants are welcome to apply for this full-time position based in Panampally Nagar, Kochi. Please note that the work location is in person.,

The position of maintaining high standards of food preparation and service in the appointed kitchen(s) according to the standards set by the Management is crucial for this role. Your primary responsibilities will include stocking up the assigned kitchen with raw materials and ingredients daily, mastering basic cooking methods, preparing food items as per standard recipe cards, and maintaining portion control while minimizing wastage. It is essential to observe safety precautions when handling electrical and mechanical equipment in the kitchen, clean and maintain all equipment within the food production area, and report any hazards or unsafe working conditions promptly to the immediate supervisor. Additionally, you are expected to be well-versed in hotel fire & life safety/emergency procedures, attend all briefings, meetings, and training sessions as assigned by management, and maintain a high standard of personal appearance and hygiene at all times. It is imperative to practice strict control on food portioning and wastage to ensure gross food profitability. Your qualifications should include completing kitchen apprentice or chefs training courses for at least one year, having 1-2 years of experience in a five-star international chain hotel, understanding how to read recipes, and possessing good communication skills. In this role, you will have the opportunity to work in a dynamic environment where you can contribute to the success of the kitchen operations while adhering to the hotel's food safety and hygiene standards. Your dedication to maintaining high standards of food preparation and service will play a key role in providing an exceptional culinary experience for our guests.,

You are a skilled and passionate Continental Cook who will be joining our culinary team. Your main responsibility will be preparing and cooking a variety of continental dishes, ensuring the highest standards of food quality and presentation. It is crucial that you have a strong understanding of continental cuisine, a creative flair, and the ability to work efficiently in a fast-paced kitchen environment. You will be expected to prepare and cook a wide range of continental dishes, including appetizers, main courses, and desserts. Following recipes and presentation specifications as directed by the Head Chef is essential to ensure that all dishes are prepared and presented to the highest standards of quality and taste. Additionally, you will assist in the development and updating of the continental menu, incorporating seasonal ingredients and innovative culinary techniques. Monitoring the quality of ingredients and finished dishes, conducting taste tests, and maintaining a clean and organized workstation are key aspects of your role. You will also be responsible for assisting in managing inventory levels, kitchen operations, and ensuring customer satisfaction by meeting preferences and dietary requirements. To excel in this role, you should have proven experience as a Continental Cook or in a similar role in a high-volume kitchen. A strong knowledge of continental cuisine and cooking techniques, along with excellent organizational and multitasking skills, is required. Strong communication and interpersonal skills, attention to detail, and a commitment to maintaining high standards of food quality and presentation are also essential qualities. This is a full-time position with a day shift schedule located in Andheri. A culinary degree or equivalent professional training is preferred, and 3-5 years of experience in cooking is required. If you possess the necessary qualifications and skills, we look forward to welcoming you to our team!,

As an executive chef, you will be the highest-ranking member of the restaurant's kitchen staff, overseeing a variety of tasks to ensure the kitchen operates smoothly and efficiently. Your responsibilities will include menu planning, staff management, kitchen operations, inventory management, financial management, customer service, and problem-solving. Your role in menu planning will involve creating innovative and seasonal menus that are also profitable and cater to customer preferences. You will be responsible for hiring, training, and supervising kitchen staff to maintain high standards of quality and service. Additionally, you will ensure that the kitchen is well-equipped, organized, and clean, while also adhering to food safety laws. In terms of inventory management, you will be in charge of ordering and inspecting ingredients, as well as monitoring inventory levels to prevent shortages. Financial management will also be a key aspect of your role, involving budgeting, financial planning, and controlling food and labor costs to maximize profitability. Customer service will be another important part of your job, as you will be expected to handle customer complaints effectively and ensure a positive dining experience. Your problem-solving skills will be put to the test as you navigate high-pressure situations and resolve issues promptly and efficiently. This is a full-time position that requires a minimum of 3 years of experience as a chef, 4 years of leadership experience, and 1 year of restaurant experience. The work location is in person, where you will be able to lead and inspire your kitchen team to deliver exceptional culinary experiences to guests.,

The HR Executive Kitchen Operations at Food Whisperer is a crucial role focused on managing all aspects related to the kitchen staff. You will be responsible for recruiting, training, scheduling, and overseeing the performance of the kitchen team to ensure a safe, compliant, and motivated work environment. Your main responsibilities will include sourcing and hiring qualified candidates for different kitchen and service positions, conducting interviews, and managing the hiring process. Additionally, you will be in charge of creating and overseeing staff schedules to optimize labor costs and coverage, monitoring attendance, and ensuring compliance with labor laws. As the HR Executive Kitchen Operations, you will also play a key role in supporting supervisors in evaluating staff performance, conducting performance reviews, and tracking key performance indicators. You will be involved in managing leave and attendance inputs, coordinating benefits enrollment, and addressing employee queries related to compensation and benefits. Moreover, you will act as a liaison between the kitchen staff and management, handling employee relations, addressing grievances, and fostering a positive work culture. Your role will also involve ensuring that all kitchen operations adhere to safety standards and conducting regular audits of sanitation and food safety practices. To qualify for this position, you should ideally hold a Bachelor's degree in Human Resources, Hospitality Management, or a related field. A minimum of 4 years of experience in HR or operations, preferably in a restaurant or hospitality setting, is required. Strong interpersonal skills, problem-solving abilities, and proficiency in HR software are also essential for this role.,

The Catering Manager position at Sarla Birla Academy in Bangalore is a full-time, residential role that involves overseeing all dining services within the school premises. Sarla Birla Academy is a prestigious all-boys residential school known for its emphasis on academic excellence, character development, and a global perspective. The lush green campus and top-notch infrastructure provide an ideal setting for a well-rounded educational experience. As the Catering Manager, your primary responsibility will be to plan, execute, and supervise the dining services, including managing the Dining Hall operations, catering for events, and ensuring the highest standards of hygiene, nutrition, and service. It is essential to have prior experience in catering for educational institutions or similar establishments to excel in this role. Key Responsibilities: - Operations Management: Ensure efficient meal service for students, faculty, and staff, supervise the kitchen team, and maintain nutritious and balanced meals. - Vendor & Inventory Management: Procure groceries and kitchen equipment, monitor inventory levels, and ensure fresh supplies. - Staff Management: Train and supervise catering staff, manage schedules and performance reviews. - Health & Safety Compliance: Conduct regular hygiene audits of the kitchen and dining areas. Preferred Qualifications & Experience: - Minimum 5-7 years of relevant experience in managing food services in educational or hospitality sectors. - Proficiency in kitchen operations, menu planning, and inventory control. Accommodation & Benefits: - On-campus accommodation provided. - Competitive salary and perks based on qualifications and experience. - Meals and utilities as per institutional norms. If you have a passion for delivering high-quality dining services in an educational setting and possess the necessary experience and skills, this role at Sarla Birla Academy could be the perfect fit for you. Join our team and contribute to creating a nurturing environment for our students" growth and development.,

About Bayfield Food Ingredients: Bayfield Food Ingredients is a leading provider of innovative and high-quality food ingredient solutions, catering to the HoReCa segment across Kerala. Our diverse portfolio includes marinades, breaders, batters, sauces, premixes, mayonnaise, cooking creams, and more designed to elevate the culinary performance of hotels, restaurants, caterers, and bakeries. We are seeking a proactive and customer-oriented Customer Acquisition Specialist to drive our expansion across Kerala. This role involves identifying, approaching, and onboarding new customers in the HoReCa segment, introducing them to Bayfield's range of food ingredients, conducting product demos, and ensuring a smooth order-to-delivery process. Key Responsibilities: Customer Acquisition & Relationship Building - Identify potential HoReCa customers (hotels, restaurants, caterers, and bakeries) across Kerala. - Actively reach out to decision-makers, chefs, and purchase managers to introduce Bayfield's product offerings. - Build strong, lasting relationships with customers to generate trust and long-term business. Product Introduction & Demonstrations - Present the full range of Bayfield's products, including marinades, batters, breaders, sauces, premixes, cooking creams, etc. - Conduct cooking demos and sampling sessions to show product application and benefits. - Customize product recommendations based on the customer's cuisine, operations, and target market. Order Management & Fulfillment - Take orders from customers, ensure correct processing, and coordinate deliveries. - Track and confirm order fulfillment and manage timely follow-ups for reorders. - Address basic post-sales support and coordinate with internal teams for issue resolution. Reporting & Territory Coverage - Maintain visit logs, customer data, order records, and feedback in the company CRM or reporting tools. - Strategically cover assigned territories to ensure optimal outreach and conversion. - Provide market insights and competitor updates to the sales leadership. Qualifications & Skills: - Bachelor's degree in Hotel Management, Business, or a related field. Culinary background is a plus. - 04 years of experience in B2B field sales, preferably in HoReCa, food ingredients, or foodservice distribution. - Strong understanding of kitchen operations and food application is highly desirable (Training would be given). - Excellent communication, interpersonal, and persuasion skills. - Proficient in Malayalam; working knowledge of English or Hindi is a plus. - Willingness to travel extensively across Kerala with a customer-first mindset. What We Offer: - Competitive salary with travel allowance and performance incentives. - Opportunity to work with a fast-growing food solutions brand. - Hands-on role with strong impact on the company's growth in the HoReCa segment. - Career growth path into key account management, territory leadership, or culinary sales. Job Types: Full-time, Permanent Benefits: - Cell phone reimbursement - Paid sick time - Paid time off Schedule: - Day shift - Monday to Friday Yearly bonus Work Location: In person,

You will be responsible for leading all pre-opening culinary operations including kitchen setup, supplier sourcing, and team recruitment. Your main task will be to design and execute an authentic, modern Pan Asian menu incorporating Thai, Japanese, Chinese, and South East Asian cuisines. Additionally, you will create and implement kitchen SOPs, hygiene protocols, and quality control systems to ensure smooth operations. Your role will also involve overseeing daily kitchen activities such as inventory management, cost control, food preparation, plating, and maintaining service standards. You will work closely with management to innovate the menu, introduce seasonal specials, and enhance the overall guest dining experience. Training and mentoring kitchen staff to foster a high-performance culture will be an essential part of your responsibilities. To excel in this position, you should have 8-12 years of experience in premium Pan Asian restaurants or 5-star hotels with a proven track record of successfully launching or opening restaurants. Strong leadership, organizational, and team management skills are crucial, along with a deep understanding of Pan Asian ingredients, cooking techniques, and plating aesthetics. Experience in kitchen budgeting, vendor management, and cost efficiency is essential. While a culinary degree or formal training is preferred, it is not mandatory for highly skilled professionals. Excellent communication and collaboration skills will also be necessary to effectively fulfill the requirements of this role.,

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.

The Trainee Commis Chef position is an entry-level role within the kitchen environment, where you will be responsible for supporting chefs in ingredient preparation, maintaining kitchen cleanliness, and acquiring the essential cooking skills. This role is suitable for individuals with a passion for pursuing a career in the culinary arts and who are eager to learn and develop within a professional kitchen setting. The ideal candidate should demonstrate qualities such as hard work, enthusiasm, and a willingness to follow instructions accurately. Your primary responsibilities will include assisting in food preparation by handling tasks such as washing, peeling, chopping, and slicing various ingredients. You will work under the guidance of senior chefs to prepare basic dishes following recipes meticulously and mixing ingredients as directed. Additionally, you will be in charge of maintaining the cleanliness and organization of the kitchen, including workstations, equipment, and storage areas. It is imperative that you ensure all kitchen utensils and equipment are kept clean, sanitized, and properly stored. Furthermore, you will assist in receiving, storing, and organizing kitchen supplies and ingredients. As a Trainee Commis Chef, you will have the opportunity to observe and learn cooking techniques, methods, and recipes from experienced chefs. Participation in training sessions and practical exercises will be encouraged to enhance your culinary skills and knowledge. Seeking feedback and incorporating suggestions to improve your cooking proficiency and efficiency will also be a key aspect of your learning and development journey. Adherence to health and safety regulations, including proper food handling, storage, and sanitation practices, is crucial in this role. You must strictly follow kitchen safety protocols to prevent accidents and injuries and report any equipment malfunctions or safety hazards to the supervisor promptly. Collaboration with other kitchen staff members to ensure smooth kitchen operations and timely food preparation is essential. You will also be involved in assisting with the preparation and plating of dishes during service and maintaining effective communication with team members to respond promptly to requests and instructions. Qualifications for this role include a high school diploma or equivalent, with additional coursework or a degree in Culinary Arts being advantageous. While previous experience in a kitchen or food service environment is beneficial, it is not mandatory. Desired skills include a basic understanding of kitchen operations and cooking techniques, the ability to accurately follow instructions and recipes, strong attention to detail and organizational skills, good communication and teamwork abilities, as well as physical stamina to stand for extended periods and perform physically demanding tasks. This is a full-time position with a day shift schedule. The ideal candidate should possess at least 1 year of work experience, although prior experience is preferred but not a strict requirement. The work location will be in person, ensuring a hands-on learning experience in a professional kitchen environment.,

As a Continental Cook at our culinary team in Andheri, you will be responsible for preparing and cooking a variety of continental dishes to ensure the highest standards of food quality and presentation. You should have a strong understanding of continental cuisine, a creative flair, and the ability to work efficiently in a fast-paced kitchen environment. With 3-5 years of experience, you will be expected to prepare and cook a wide range of continental dishes, follow recipes and presentation specifications as directed by the Head Chef, and maintain high standards of quality and taste. You will also assist in developing and updating the continental menu, monitor quality control of ingredients and finished dishes, manage inventory levels, and ensure smooth kitchen operations. Your role will involve collaborating with other kitchen staff, training and supervising junior kitchen staff, ensuring customer satisfaction by meeting preferences and dietary requirements, and maintaining a positive and professional attitude to contribute to a welcoming dining atmosphere. To qualify for this position, you should have proven experience as a Continental Cook or in a similar role in a high-volume kitchen, strong knowledge of continental cuisine and cooking techniques, and preferably a culinary degree or equivalent professional training. You should be able to work efficiently under pressure, have excellent organizational and multitasking skills, strong communication and interpersonal skills, attention to detail, and a commitment to maintaining high standards of food quality and presentation. This is a full-time position with a day shift schedule, and the ability to prepare dishes like french fries, cheesy bites, etc is a must. If you are passionate about continental cuisine and have the required skills and experience, we invite you to join our team and contribute to creating an exceptional dining experience for our customers.,

As a member of the team at Accor, you will play a crucial role in maintaining the high standards of food preparation and service in the appointed kitchen(s) as per the guidelines established by the Management. Your dedication and proficiency in culinary arts will contribute towards delivering exceptional dining experiences to our guests. Your primary responsibilities will include stocking up the assigned kitchen with raw materials and ingredients daily, operating and ensuring the safety of all kitchen equipment, mastering various cooking methods, following standard recipe cards, adhering to portion control guidelines, and minimizing wastage. It is imperative that you maintain a clean and organized food production area, adhere to hotel food safety and hygiene standards (HACCP), and promptly report any safety hazards or equipment issues to your supervisor. In addition to your operational duties, you will be expected to be knowledgeable about hotel fire & life safety procedures, attend briefings, meetings, and training sessions as scheduled, and maintain a high standard of personal appearance and hygiene. Flexibility and adaptability are key traits as you may be assigned other reasonable duties by the Management. One of the critical aspects of this role is to exercise strict control over food portioning and wastage to ensure the overall profitability of food operations. Therefore, having completed kitchen apprentice or chefs training courses for at least one year, along with 1-2 years of experience in a five-star international chain hotel, will be beneficial. Proficiency in reading recipes, a sound knowledge of cooking techniques, and effective communication skills are also essential qualifications for this position. Join us at Accor, where you can explore limitless possibilities, challenge the status quo, and contribute to a culture that values individuality and growth. Dare to be a part of a team that is shaping the future of hospitality. Visit https://careers.accor.com/ to embark on a rewarding journey with us. #BELIMITLESS,

As an executive chef, you will be the highest-ranking member of the restaurant's kitchen staff, overseeing various responsibilities to ensure the smooth operation of the kitchen. Your duties will include menu planning, where you will be required to create innovative, seasonal, and profitable menus that cater to customer preferences. In addition to menu planning, you will also be responsible for staff management, which involves hiring, training, and supervising kitchen staff to maintain a high standard of service. Ensuring efficient kitchen operations is crucial, including maintaining a well-equipped, organized, and clean kitchen while strictly adhering to food safety laws. Inventory management will also fall under your purview, where you will be in charge of ordering and inspecting ingredients, as well as monitoring inventory levels to prevent shortages. Financial management is another key aspect of the role, as you will assist with budgeting, financial planning, and controlling food and labor costs to optimize profitability. Your role will also involve handling customer complaints effectively and maintaining a high level of customer service. Problem-solving skills are essential, as you will be required to stay calm under pressure and resolve any issues that may arise in a fast-paced kitchen environment. Job Type: Full-time Experience: - Chef: 3 years (Required) - Leadership: 4 years (Required) - Restaurant experience: 1 year (Required) Work Location: In person,

We are looking for a skilled and reliable Staff Cook to join our team. The ideal candidate should have 1-2 years of experience in preparing a variety of dishes and maintaining kitchen cleanliness. You will play a crucial role in preparing meals, ensuring food quality, and adhering to food safety standards. Your responsibilities will include preparing and cooking meals according to menu plans and customer requirements. You must also ensure the kitchen is clean, organized, and adheres to hygiene standards. Additionally, you will assist in menu planning, use proper cooking techniques, manage ingredient stock, maintain quality control, coordinate with the kitchen staff, and follow health and safety guidelines to maintain a clean and safe kitchen environment. To excel in this role, you should have 1-2 years of experience as a cook or in a similar role. You must possess knowledge of cooking techniques and kitchen operations, the ability to work in a fast-paced environment, a good understanding of food safety standards and hygiene, a strong attention to detail, and a passion for cooking. You should also be able to work both independently and as part of a team. Male or Female applicants are welcome to apply. This is a full-time position located in Panampally Nagar, Kochi.,

You are an experienced and skilled Indian Chef who will be responsible for preparing and cooking a variety of traditional Indian dishes, such as curries, tandoori specialties, biryanis, and other popular Indian cuisine. Your passion for cooking, excellent culinary skills, and ability to thrive in a fast-paced kitchen environment are essential for this role. Your key responsibilities will include developing new recipes, managing kitchen operations, ensuring food quality, maintaining high standards of hygiene, supervising and training kitchen staff, ordering ingredients and supplies, collaborating with the restaurant manager on menus and promotions, and staying updated on culinary trends to enhance your skills and knowledge continuously. To excel in this role, you should have at least 3 years of experience as an Indian Chef or in a related position, possess strong knowledge of Indian cuisine and cooking techniques, demonstrate the ability to work well under pressure, exhibit excellent culinary skills with attention to detail, showcase strong leadership and team management abilities, hold food safety certification, and be knowledgeable about kitchen hygiene practices. Effective communication in English is required, and knowledge of additional languages is a plus. Preferred qualifications include a culinary degree or diploma, experience in high-end restaurants or hotels, expertise in menu planning and cost control, and familiarity with kitchen management software and systems. You will work in a fast-paced kitchen environment, may need to work long hours including evenings and weekends, and may be exposed to heat, noise, and stress. This is a full-time, permanent position with rotational shifts. The job offers the benefit of provided food, and the preferred education level is Higher Secondary (12th Pass). Preferred experience includes at least 1 year as a Chef and a total of 1 year of work experience. This job requires you to work in person, and it presents an exciting opportunity for an Indian Chef with a passion for traditional Indian cuisine and a desire to excel in a dynamic kitchen environment.,

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.

JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees" absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.,

The Head Chef position is a full-time on-site role located in Gorakhpur. As the Head Chef, you will be responsible for overseeing the kitchen operations, which includes menu planning, food preparation, and staff management. Your primary focus will be to maintain the highest standards of food quality, presentation, and safety. Your responsibilities will include coordinating daily kitchen activities, enforcing strict health and hygiene standards, and managing inventory and costs effectively. Additionally, you will be expected to train and inspire kitchen staff, create new recipes, and stay updated with culinary trends. To excel in this role, you should have extensive experience in culinary arts and kitchen operations, possess menu planning and food preparation skills, and demonstrate strong leadership and staff management abilities. Knowledge of health and safety regulations in food handling, as well as experience in inventory and cost management, will be crucial. Your creativity, attention to detail, communication, and organizational skills will also play a significant role in your success. While formal culinary training or related certification is beneficial, your ability to work in a fast-paced environment and adapt to the dynamic nature of the hospitality industry will be equally important.,

Description We are seeking a dedicated and experienced Kitchen Trainer and Leader to join our culinary team in India. This role requires a passion for cooking and a commitment to fostering a positive learning environment for kitchen staff. The ideal candidate will have extensive experience in the culinary field and the ability to effectively train and inspire others. Responsibilities Conduct training sessions for kitchen staff on cooking techniques and food safety. Develop and implement training materials and programs for new hires. Monitor and evaluate the performance of kitchen staff during training. Provide ongoing coaching and support to enhance team skills and productivity. Ensure compliance with hygiene and safety regulations in the kitchen environment. Assist in menu planning and recipe development with an emphasis on quality and creativity. Skills and Qualifications 5-7 years of experience in a professional kitchen or culinary education. Strong knowledge of food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to lead and motivate a team in a fast-paced environment. Proficient in culinary techniques and various cooking methods. Experience in menu planning and recipe development. Certification in culinary arts or related field is preferred.