148 Kitchen Staff Jobs

We are seeking a dedicated Guest Service Associate - Food & Beverage Service to join our team in Visakhapatnam, India. As a key member of our food and beverage department, you will play a crucial role in ensuring exceptional dining experiences for our guests through attentive service and efficient operations. Greet and seat guests, providing menus and answering questions about food and beverages Take accurate food and drink orders, communicating effectively with kitchen staff Serve meals and beverages in a timely and professional manner Process payments and handle cash and credit card transactions Maintain cleanliness and organization of dining areas, including table setup and reset Respond promptly to guest inquiries, requests, and concerns Collaborate with kitchen staff and other team members to ensure smooth service Adhere to food safety and hygiene standards, including HACCP regulations Assist in restocking supplies and maintaining inventory Stay informed about menu items, daily specials, and any changes in offerings Participate in regular team meetings and training sessions to enhance service quality Report any equipment malfunctions or safety concerns to management

POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 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 maintenance needs, 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. 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; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 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 maintenance needs, 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. 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; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 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 maintenance needs, 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. 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; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

We are seeking a dedicated and detail-oriented Commi I to join our culinary team in Mumbai, India. As a Commi I, you will play a crucial role in supporting our kitchen operations and ensuring the highest standards of food preparation and service. Assist in the preparation of ingredients and mise-en-place for various dishes Follow recipes and cooking instructions accurately to maintain consistency in food quality Collaborate with Chef de Partie and other kitchen staff to ensure smooth kitchen operations Maintain a clean and organized workstation, adhering to food safety and hygiene standards Assist in the proper storage and labeling of food items to ensure freshness and minimize waste Participate in daily kitchen meetings and stay informed about menu changes and special requirements Help with basic food preparation tasks such as chopping, peeling, and measuring ingredients Assist in the plating and presentation of dishes according to established guidelines Contribute to maintaining kitchen inventory and reporting low stock items Support the kitchen team during busy service periods to ensure efficient and timely food delivery Minimum 1 year of experience in a professional kitchen setting Strong oral and written communication skills in English Basic culinary skills and knowledge of kitchen operations Thorough understanding of food safety and hygiene standards Ability to work efficiently in a fast-paced, high-pressure environment Detail-oriented with a focus on accuracy and consistency Excellent teamwork and collaboration skills Willingness to learn and follow instructions from senior kitchen staff Physical stamina to stand for extended periods and lift heavy items when necessary Flexibility to work varying shifts, including weekends and holidays High school diploma or equivalent (preferred)

Direct and assist Stewards in order to make clean up more efficient. 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 .

Direct and assist Stewards in order to make clean up more efficient. 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 .

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

URGENT HIRING !!! For more information call or whatsapp - 9220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Disposing of rubbish Organising linen laundry Cleaning the food preparation equipment, floors and other kitchen tools or areas

As the Site Admin at APM Terminals, located in Sikandrabad, you will be responsible for Facilities Management and Administrative tasks. **Role Overview:** - Facilities Management encompasses various roles such as office real estate acquisition, property management, purchasing related to office facilities including canteen services, etc. - Administrative responsibilities include supporting others by performing skilled technical, administrative, or operational tasks. **Key Responsibilities:** - Manage office real estate acquisition and property management - Oversee purchasing related to office facilities including canteen services - Coordinate Facilities Planning including space and workplace planning and assessments - Supervise Facilities Services such as security, maintenance & repair, custodial & groundskeeping services, kitchen staff within offices **Qualifications Required:** - Ability to work independently and apply standards while also being able to make departures from established processes to resolve problems - Skills developed through job-related training and on-the-job experience within a specific job discipline - Knowledge of standardized work routines and methods, general facts, and information - Ability to escalate non-routine problems to a more experienced colleague or supervisor If you require any adjustments during the application and hiring process, please contact us at accommodationrequests@maersk.com for special assistance or accommodations.,

URGENT HIRING !!! For more information call or whatsapp -9220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Disposing of rubbish Organising linen laundry Cleaning the food preparation equipment, floors and other kitchen tools or areas

We are looking for a talented and experienced Menu Programme Manager to join our team in Bangalore. The ideal candidate will have a strong background in hotels and corporate catering, with a deep understanding of North Indian and South Indian cuisines. The role involves the development, planning, and execution of diverse and high-quality menu offerings that meet client expectations and align with our brand standards. Menu Development: Design and develop diverse menus showcasing North Indian and South Indian cuisines that cater to client requirements while upholding brand standards. Innovation and Trends: Stay current with the latest culinary trends and continually innovate to introduce fresh, exciting menu items that meet evolving client preferences. Client Engagement & Customization: Collaborate closely with clients to customize menus based on their unique needs and preferences, ensuring high satisfaction. Feedback Management: Collect and analyze feedback from clients and guests to make continuous improvements to menu offerings, enhancing both quality and presentation. Vendor Management & Sourcing: Manage relationships with vendors to ensure the availability of high-quality ingredients and cost-effective procurement. Quality Control: Ensure that all menu items meet the highest standards of quality, taste, and presentation across all locations. Qualifications: Education: Bachelors degree in Culinary Arts, Hospitality Management , or a related field. Experience: 4-5 years of experience in menu planning and management within the hotel and corporate catering industry. Culinary Expertise: Extensive knowledge of North Indian and South Indian cuisines , with a proven ability to create authentic, innovative dishes. Communication Skills: Strong verbal and written communication skills, with the ability to engage effectively with clients, culinary teams, and vendors. Interpersonal Skills: Excellent interpersonal skills for managing client relationships and working collaboratively with kitchen staff and corporate teams. Problem-Solving: Ability to respond quickly to client feedback and operational challenges, ensuring smooth and efficient menu operations. :

As a Jr. Sous Chef - Pastry, you will work closely with the Head Pastry Chef to deliver exceptional sweets that combine tradition with creativity. From fine-tuning techniques to managing daily operations, you will ensure that every pastry is crafted to perfection, delighting our customers with beautiful, flavorful creations. This role reports directly to the Chief Mithaiwala Bombay Sweet Shop . WHO YOU ARE You are a pastry enthusiast with a passion for crafting exceptional desserts. With a deep understanding of pastry techniques, youre always looking for ways to push the boundaries of whatpossible in the world of sweets. You are creative, precise, and always striving for perfection in every dish. You thrive in a high-energy environment, work well within a team, and are eager to bring new ideas to life in the pastry kitchen. With at least 3-5 years of experience in pastry or dessert preparation, particularly in a fine-dining or pastry-focused environment, youre ready to bring your skills to one of Indiamost innovative and exciting food brands. YOUR TEAM As part of the pastry team, youll work alongside skilled pastry chefs, junior chefs, and kitchen staff who share your passion for creating beautiful and delicious desserts. Youll collaborate across kitchen functions to ensure smooth operations and the consistent delivery of exceptional pastries that align with Bombay Sweet Shopvision of modernizing mithai in a creative and contemporary way. WHO YOU WILL REPORT TO You will report directly to the Chief Mithaiwala , who will mentor you, guiding you as you execute and innovate new pastry creations that will become integral to our menu offerings. YOU WILL BE RESPONSIBLE FOR Pastry Creation & Execution: Prepare, bake, and decorate a wide range of pastries, desserts, and sweets, ensuring each item is beautifully crafted and meets the high standards of Bombay Sweet Shop. Menu Development: Work with the Head Pastry Chef in the development and execution of seasonal and innovative pastry menus, integrating both traditional and modern techniques. Quality Control: Ensure all pastries are prepared with consistent quality, texture, and presentation, maintaining the highest standards of taste and aesthetic appeal. Station Management: Oversee the daily operations of the pastry section, including preparation, storage, and cleanliness. Maintain an organized workstation that ensures efficient service. Inventory Management: Ensure that pastry ingredients are properly stored and stocked. Work closely with the kitchen team to manage inventory and minimize waste. Team Collaboration: Collaborate with other kitchen sections to ensure timely and flawless delivery of all pastry items, supporting a smooth kitchen workflow. Training & Mentorship: Assist in training junior pastry chefs, helping to elevate their skills while ensuring the team adheres to safety and hygiene standards. Creativity & Innovation: Experiment with new techniques, flavors, and presentation styles to create innovative and exciting pastries that keep Bombay Sweet Shopmenu fresh and unique. Training and Setup : Your role will involve training and establishing pastry production across Bombay Sweet Shopcafes, which currently span four outlets. SKILLS & QUALIFICATIONS Pastry Expertise: You have a solid background in pastry and dessert creation, with a deep understanding of traditional and modern pastry techniques. Creativity: Youre passionate about exploring new trends, flavors, and techniques in the pastry world. You bring fresh ideas and innovation to the table. Attention to Detail: You take pride in every detail of your work, from the precision of measurements to the final touches on each pastry. Organization: You can efficiently manage your time and workspace, ensuring that the pastry section operates smoothly and that all items are prepared on time. Team-Oriented: You work well in a team and support your colleagues to ensure the kitchen operates seamlessly. Experience: You have 3-5 years of experience working as a pastry chef, ideally in a fine-dining or pastry-centric kitchen environment. Presentation Skills: You understand the importance of both taste and presentation, ensuring that every pastry is visually appealing as well as delicious. WHAT YOULL GET Creative Freedom: Youll have the opportunity to explore new techniques and contribute your own innovative ideas to our dessert menu. Growth Opportunities: As Bombay Sweet Shop continues to grow, there will be opportunities to advance in your career and take on new challenges in a creative, high-energy environment. Collaborative Team: Join a team of passionate chefs who are dedicated to creating the best culinary experiences and enjoy working together to deliver excellence. A Role in a Leading Brand: Be a part of a highly regarded food brand in Mumbai, known for its creativity, quality, and commitment to modernizing traditional mithai.

POSITION SUMMARY Direct and assist Stewards in order to make clean up more efficient. 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 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

We are seeking a talented and experienced Sous Chef specializing in Western Cuisine to join our culinary team in Chennai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations. Assist the Executive Chef in overseeing daily kitchen operations and menu planning Prepare and cook high-quality Western cuisine dishes, ensuring consistency and adherence to recipes Train, supervise, and mentor kitchen staff to maintain excellent culinary standards Manage inventory, control costs, and minimize waste while maintaining quality Ensure compliance with food safety regulations and maintain a clean, organized kitchen Collaborate with the Executive Chef to develop new menu items and seasonal specials Coordinate with front-of-house staff to ensure smooth service and customer satisfaction Assist in managing relationships with local food suppliers and markets in Chennai Step in for the Executive Chef when necessary, assuming full kitchen leadership

Key Responsibilities : Supervision of Stewarding Team : Lead, train, and manage a team of stewards and other kitchen staff. Delegate tasks to ensure efficient operation of the department. Monitor staff performance and provide feedback to ensure standards are met. Cleaning and Maintenance : Ensure that all kitchen equipment, utensils, and areas (including dishwashing areas) are thoroughly cleaned and sanitized. Oversee the cleaning and maintenance of kitchen floors, walls, and storage areas. Maintain cleanliness and hygiene in all food preparation and storage areas in compliance with safety and health standards. Inventory Management : Monitor inventory levels of kitchen supplies, including cutlery, glassware, and cleaning products. Order and replenish supplies as needed, ensuring no shortage of essential items. Perform regular checks and maintain records of stock levels and usage. Health & Safety Compliance : Ensure the stewarding department complies with food safety and sanitation standards set by health authorities. Implement safety protocols to prevent accidents and maintain a safe working environment. Ensure proper disposal of waste and adherence to environmental guidelines. Coordination with Other Departments : Coordinate with kitchen chefs, restaurant managers, and other departments to ensure the smooth flow of operations. Support in food preparation areas by ensuring that equipment and utensils are available and ready for use. Equipment Management : Ensure proper care, handling, and storage of kitchen equipment and utensils. Oversee the maintenance and repair of equipment to avoid breakdowns during operations.

Plan, create, and execute innoatie menus for restaurants, banquets, and room serice aligned with brand standards. Ensure consistent high-quality food preparation, taste, and presentation. Stay updated with culinary trends, seasonal ingredients, and luxury dining expectations. Leadership & Team Management Lead, train, and mentor a dierse culinary team, including sous chefs, line cooks, and kitchen staff. Foster a culture of teamwork, discipline, and excellence. Conduct regular briefings, training sessions, and performance ealuations. Operational & Financial Management Deelop and control budgets for food, labor, and equipment. Monitor food costs, portion control, and inentory management to maximize profitability. Collaborate with purchasing to source premium ingredients while maintaining cost efficiency. Quality & Compliance Enforce strict hygiene, sanitation, and food safety standards (HACCP, FSSAI, ISO, etc.). Ensure compliance with hotel brand guidelines and 5-star serice standards. Conduct regular kitchen audits and inspections. Collaboration & Coordination Work closely with the Food & Beerage Manager and other departments to delier exceptional guest experiences. Support banquet operations for weddings, conferences, and VIP eents. Participate in hotel promotional actiities, menu launches, and media eents.

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). Applies knowledge of all laws, as they relate to an event. Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. Adheres to and reinforces all standards, policies, and procedures. Maintains established sanitation levels. Manages departmental inventories and maintains equipment. Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. Schedules banquet service staff to forecast and service standards, while maximizing profits. Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams Sets goals and delegates tasks to improve departmental performance. Conducts monthly department meetings with the Banquet team. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. Acts as a liaison to the kitchen staff. Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service Sets a positive example 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. Ensures employees understand expectations and parameters. Strives to improve service performance. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. Observes service behaviors of employees and provides feedback to individuals. Monitors progress and leads discussion with staff each period. Participates in the development and implementation of corrective action plans. Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. Attends and participates in all pertinent meetings. .

Direct and assist Stewards in order to make clean up more efficient. 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 .

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. 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 maintenance needs, 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. 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; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None

Responsible for following established procedures in ordering, receiving, storing, distributing and payment of items. Assists in formulating an approved vendors list encompassing all categories. CANDIDATE PROFILE Education and Experience 4-year bachelors degree in Finance and Accounting or related major; no work experience required. CORE WORK ACTIVITIES Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments Assists with generating and providing accurate and timely results in the form of reports, presentations, etc Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data. Assures sanitation compliance. Assists Executive Chef in all aspects of purchasing (eg, Food, Beverage and Controllable) to ensure quality and profitability. Orders all food and beverage based on business needs. Assists Executive Chef in maintaining/lower budgeted food/controllable costs. Assists in enforcing first in/first out inventory rotation for all storeroom products. Maintains sanitation and safety standards as specified in the brand guidelines. Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets. Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels. Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs. Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered. Uses existing computer programs to perform daily and period end food and beverage costs. Maintains inventory controls for proper levels, dating, rotation, requisitions, etc Completes administrative tasks on a timely basis (eg, C-7s, menu costing, general office duties). Completes period end inventory according to Food and Beverage and Accounting standard operation procedures. Calculates figures for food and beverage inventory. Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef. Assists in receiving and inspecting all deliveries. Maintains an accurate controllable log and beverage perpetual. Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures. Demonstrating and Applying Accounting Knowledge to Purchasing Operations Demonstrates knowledge of job-relevant issues, products, systems, and processes. Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information. Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. Keeps up-to-date technically and applying new knowledge to your job. Demonstrates knowledge and proficiency of A. S. I. standards. Maintaining Finance and Accounting Goals Submits reports in a timely manner, ensuring delivery deadlines. Ensures profits and losses are documented accurately. Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Interacts with kitchen staff, vendors and Executive Chef. Uses existing computer programs effectively to post invoices, update items and costs. Attends and participates in all pertinent meetings. Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

We are currently hiring at NRS Royal Grand, Noida! Join our team and embark on a rewarding career in the hospitality industry. We are seeking enthusiastic and committed individuals to fill the following positions: - Housekeeping GSA - F&B GRE - F&B Service Steward - Kitchen Staff (Commi-III) - Sales Coordinator This is a great opportunity to work in a dynamic environment at NRS Royal Grand, Noida. If you are passionate about hospitality and eager to excel in your career, we invite you to apply now and become a valuable part of our team. Don't miss this chance to contribute to a team that is dedicated to delivering excellence in hospitality. Join us today and be part of something special at NRS Royal Grand! #NRSRoyalGrand #NoidaJobs #HospitalityCareers #WeAreHiring #housekeepingjobsavailable #KitchenJobs #SalesCoordinator #JoinOurTeam,

Assisting with food preparation, cooking, and plating, ensuring quality and adhering to recipes. Kitchen Supervision: Supervising and coordinating kitchen staff, including cooks and other workers, ensuring tasks are completed efficiently. Quality Control: Checking the quality of raw and cooked food products to ensure standards are met. Hygiene and Safety: Ensuring compliance with food safety and sanitation regulations, maintaining a clean and organized kitchen. Staff Training: Training kitchen staff in preparation, cooking, and food handling, fostering a positive and efficient work environment. Inventory Management: Monitoring inventory levels and assisting with ordering supplies as needed. Problem Solving: Identifying and resolving issues in the kitchen, seizing control of problematic situations in the absence of senior chefs. Qualifications: Culinary training or experience, often with a minimum of 10 years in a related field. Knowledge of food preparation techniques, hygiene, and safety regulations. Strong communication, leadership, and organizational skills. Ability to work in a fast-paced, high-pressure environment.

We are seeking a detail-oriented and efficient Commis I specializing in South Indian cuisine to join our culinary team in Bengaluru, India. As a Commis I, you will play a crucial role in supporting our kitchen operations and contributing to the preparation of authentic South Indian dishes. Assist in the preparation of South Indian dishes under the guidance of senior chefs Maintain a clean and organized workstation, adhering to food safety and hygiene standards Properly handle, store, and rotate ingredients and supplies Operate and maintain kitchen equipment safely and efficiently Collaborate with kitchen staff to ensure timely food preparation and service Follow recipes and portion controls accurately Assist in inventory management and stock rotation Participate in kitchen cleaning and sanitation procedures Learn and adapt to new cooking techniques and recipes Support the culinary team during peak hours and special events

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist , because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world! You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment. Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart , Join us and become a Heartist . Job Description We are seeking a dedicated and customer-focused GSA - Food & Beverage Service professional to join our team in Mysuru, India. As a key member of our food and beverage department, you will be responsible for delivering exceptional dining experiences to our guests while maintaining the highest standards of service and efficiency. Greet and escort guests to their tables, ensuring a warm and welcoming atmosphere Take food and beverage orders accurately and efficiently Serve meals and drinks according to established service standards Maintain cleanliness and proper setup of dining areas and side stations Upsell menu items and promote special offers to maximize revenue Process payments and handle cash and credit transactions Collaborate with kitchen staff to ensure timely and accurate food delivery Address guest inquiries and concerns promptly and professionally Adhere to food safety and hygiene standards (HACCP) Assist in opening and closing procedures of the restaurant Participate in regular team meetings and training sessions Support other food and beverage outlets during peak times as needed Qualifications Completed Industrial Training in Food & Beverage Service Degree or diploma in Hospitality or Tourism Management preferred Previous experience in a similar role within the hospitality industry Strong communication and interpersonal skills Ability to work efficiently in a fast-paced environment Excellent customer service orientation Knowledge of food safety and hygiene standards Proficiency in English; knowledge of local languages is a plus Flexibility to work varying shifts, including weekends and holidays Team player with a positive attitude and professional appearance Basic computer skills for operating point-of-sale systems