69 Kitchen Operations Jobs - Page 3

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.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Demi Chef de Partie is responsible to assist in the kitchen, contributing to the overall success of the outlet, in accordance with the hotel's standards and financial goals Qualifications Basic Knowledge of kitchen hygiene practices and occupational health and safety standards / Good Guest Relations Skills

Summary 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

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards Basic Culinary skills Good hygiene knowledge.

Summary 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

Summary 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 Chefor 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

Summary 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

You will be responsible for assisting the Chef de Cuisine in managing your assigned kitchen operation as a successful independent profit center. This includes planning, organizing, directing, and controlling the kitchen's operation and administration to ensure maximum guest satisfaction. Qualifications Experience: Minimum 2 years of work experience as a Sous Chef , or Minimum 4 years as a Chef de Partie in a hotel or a large restaurant with good standards. Preferably, you'll have experience with luxury international brands. Education: A qualification in Kitchen Production or Management will be an advantage. Skills & Knowledge: Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and experience with a Recipe Maintenance System are preferred.

You will be responsible for assisting the Chef de Cuisine in managing your assigned kitchen operation as a successful independent profit center. This includes planning, organizing, directing, and controlling the kitchen's operation and administration to ensure maximum guest satisfaction. Qualifications Experience: Minimum 2 years of work experience as a Sous Chef , or Minimum 4 years as a Chef de Partie in a hotel or a large restaurant with good standards. Preferably, you'll have experience with luxury international brands. Education: A qualification in Kitchen Production or Management will be an advantage. Skills & Knowledge: Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards is essential. Basic computer skills in MS Office and experience with a Recipe Maintenance System are preferred.

What youll do: Managekitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximisecustomer satisfaction Ensureadherence 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 ina culinary lead role, with provenleadership skills Professional cookery or culinaryeducation 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

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.