148 Kitchen Staff Jobs - Page 2

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

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 .

We are seeking a talented and passionate Demi Chef De Partie to join Fairmont Jaipur. As a key member of our kitchen staff, you will work closely with the Chef de Partie to ensure the highest standards of food quality and presentation while contributing to the overall success of our culinary operations. Assist in the preparation and cooking of dishes according to recipes and quality standards Contribute to menu development by proposing new recipes and innovative culinary ideas Ensure proper food storage and handling practices to maintain food safety and quality Collaborate with kitchen staff to maintain a clean and organized work environment Support the Chef de Partie in managing daily kitchen operations and staff coordination Oversee food production and presentation during service times Monitor and control food waste to optimize kitchen efficiency Participate in inventory management and stock rotation Train and mentor junior kitchen staff members Maintain compliance with all health and safety regulations, including HACCP guidelines Step in for the Chef de Partie when necessary, demonstrating leadership and decision-making skills

We are seeking a talented and visionary Head Chef to join our culinary team in Kolkata, India. As the Head Chef, you will lead our kitchen operations, create innovative menus, and ensure the highest standards of food quality and customer satisfaction. Oversee all aspects of kitchen operations, including food preparation, quality control, and staff management Develop and implement creative, seasonal menus that align with our restaurants concept and customer preferences Train, mentor, and supervise kitchen staff to maintain high culinary standards and efficient operations Collaborate with management to establish and adhere to food and labor cost budgets Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment Work closely with other departments to enhance overall guest experience and satisfaction Source high-quality ingredients and maintain relationships with local suppliers Stay current with culinary trends and incorporate innovative techniques into menu offerings Participate in special events, promotions, and culinary competitions to enhance the restaurants reputation Culinary degree or equivalent extensive experience in a high-volume, upscale restaurant setting Proven track record of successful kitchen management, with at least 5 years of experience in a leadership role Strong leadership skills with the ability to train, motivate, and mentor kitchen staff Extensive knowledge of various cuisines, cooking techniques, and food presentation Creativity and innovation in menu planning and recipe development Detail-oriented with a strong focus on food quality and consistency Excellent organizational and time management skills Proficiency in kitchen management software and inventory control systems Strong communication and interpersonal skills, with the ability to work collaboratively in a team environment Current food safety certification and thorough understanding of health and safety regulations Ability to work in a fast-paced, high-pressure environment Fluency in English; knowledge of local languages is a plus Passion for culinary arts and commitment to continuous learning and improvement

Urgent Job Opening for a Quick Service Restaurant Job Location - Amberpet , Hyderabad Position - KST Supervisor Salary -26 K in hand Interested can share CV on 7303646404 Regards HR Aachika Contact-9810287404

Job Overview: The Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong Indian culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences. Key Responsibilities: Assist in Menu Planning: Collaborate with the Head | Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends. Supervise Kitchen Staff: Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks. Ensure Quality Control: Maintain high standards of food quality and presentation, ensuring dishes meet the restaurants specifications and customer expectations. Manage Inventory: Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients. Maintain Kitchen Hygiene: Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards. Assist in Food Preparation: Participate in the preparation and cooking of dishes, ensuring consistency and efficiency. Handle Customer Requests: Address special dietary needs and customer feedback promptly and professionally. Support Financial Management: Help with budgeting and cost control, including minimizing waste. Qualifications: Experience: Minimum 6 years of experience as a Chef de Partie in Indian cuisine or similar role in a high-volume restaurant or hotel kitchen. Education: Culinary degree or equivalent experience preferred. Skills: Strong culinary skills, leadership capabilities, and knowledge of kitchen operations. Certifications: HACCP knowledge. Personal Attributes: Good communication skills, ability to work under pressure, and a collaborative team player. Physical Requirements: Ability to stand for extended periods and lift heavy items as needed. Manual dexterity and good eyesight for precise food preparation and presentation.

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 8-10 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: CDP/DCDP Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 4-6 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Directs and motivates banquet 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 servicing 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 Services 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. .

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 .

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 .

URGENT HIRING !!! contact us on call & whatsapp +91 8800897895 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Prepare and cook authentic Indian dishes, including North Indian, South Indian, and regional specialties. Develop and refine recipes, ensuring consistency in taste and presentation. Manage kitchen staff and assign tasks for efficient workflow. Monitor food stock, order ingredients, and ensure minimal wastage. Maintain cleanliness, hygiene, and food safety standards as per health regulations. Train junior chefs and kitchen staff in Indian cooking techniques. Innovate and introduce new menu items based on seasonal ingredients and trends. Ensure timely preparation of food for dine-in, takeaway, and catering services. Handle guest requests, special dietary needs, and customization of dishes. Collaborate with management to maintain cost-effective kitchen operations.

We seek a competent hotel manager to join our operations team at horiba pvt As a hotel manager, you will lead our resorts day-to-day operations and ensure guest satisfaction. This includes managing the front desk, concierge, housekeeping and reservations. You will administer and oversee all aspects of the hotel, including sales, operations and human resources. The ideal candidate should have excellent management and customer service skills and a strong background in the hospitality industry. If you're passionate about delivering exceptional guest experiences and leading a team to success, we want to hear from you! Promote a positive atmosphere in the hotel while maintaining a professional culture. Manage reservations through mobile apps and websites, monitor inventory through point-of-sale systems and facilitate guest arrivals with room allocations. Create and implement policies and procedures to ensure smooth hotel operations in guest services, housekeeping, maintenance and security areas.

As a Steward, your primary responsibility will be to directly assist in making clean up processes more efficient. You will ensure that water temperature and chemical levels are appropriate for cleaning tasks and diligently document all necessary information. In addition, you will play a crucial role in assisting with Banquet plate-ups and supporting the kitchen staff with various tasks as needed. Your duties will also involve providing cooks with required items, supporting banquet and buffet operations by transporting and ensuring adequate stock levels, and returning cleaned items to their designated locations. Operating and maintaining cleaning equipment and tools, such as the dishwashing machine, hand wash stations, pot-scrubbing station, and trash compactor, will be part of your daily routine. Moreover, you will assist management in various aspects including hiring, training, scheduling, evaluating, counseling, disciplining, and motivating employees. It is imperative that you strictly adhere to all company policies, safety protocols, and procedures. In case of accidents, injuries, or unsafe work conditions, you must promptly report them to your manager and complete all required safety training and certifications. Maintaining a clean and professional uniform and appearance, along with protecting the confidentiality of proprietary information and company assets, will be essential. You should consistently welcome and acknowledge all guests in line with company standards, anticipating and addressing their service needs effectively. Clear and professional communication with colleagues and the development of positive working relationships are key aspects of your role. Furthermore, you must ensure the team's adherence to quality expectations and standards while being able to perform physical tasks such as reaching overhead and below the knees, bending, twisting, pulling, and stooping. Moving over sloping, uneven, or slippery surfaces safely is also crucial. Flexibility in performing other reasonable job duties as requested by Supervisors is expected. If you are interested in this opportunity, please reach out to Sofiya Sayyed at SG OASIS by sharing your resume via email at sofiyaoasis@gmail.com.,

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, (eg, 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. 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.

What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. Maintain compliance with FSAA requirements in all aspects of hotel operations. Operate all equipment, appliances and machines properly. Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. To do takeout work or work outside the kitchen when required. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. Respond to each request to the satisfaction of the guest. Active learning and appropriate change where required. Accept constructive criticism with an open mind. Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. Ensure that recipes and costs exist and are updated. Monitor the quality and quantity of food to ensure the maximum economy of raw materials. Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. Check the quality of food prepared by staff according to the required standards and make necessary adjustments. Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department. Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures Adopt the hotels safety policy. Perform any other reasonable duties and duties as assigned. What are we looking for High school or equivalent, preferably from a professional culinary school. 1 to 3 years kitchen management experience in a 4 or 5-star hotel restaurant

As the FB Associate, you will be responsible for performing the following tasks to the highest standards: Confidently know the food and beverage menu contents and explain them in detail to guests. Understand dietary requirements and offer appropriate suggestions. Correctly label buffet dishes. Keep buffet areas clean at all times. Complete TBS checklists on product knowledge. Make suggestions on the menu that might suit guests of different nationalities. Familiarize with menu items of all other outlets to recommend guests to other outlets. Ensure that everything is clean and tidy, ready for guests to enter the restaurant. Undertake steps to ensure that the cashiers desk is ready and set for service. Check reservations with the Supervisor / Manager and confirm any large bookings for the next service period. Assist Bar Attendants and kitchen staff where required and carry out any reasonable duties requested by the Supervisor / Manager. Complete the TBS checklist on preparing the restaurant for service. Greet guests with smiles and offer assistance with coats, bags, etc., introducing yourself. Escort guests to a table and ask if they would prefer a smoking or non-smoking table. Greet all guests who walk past your outlet and offer them menus to view when appropriate. Offer the newspapers to all breakfast guests and any single diners. Ensure that all service procedures are carried out to the standards required. Accommodate any guest request or offer appropriate alternatives. Take personal responsibility for the service experience of all guests in your designated area. Follow-up on any guest questions or queries immediately, and if you don t have the answer, check with your Supervisor / Manager. When passing by guest tables, check if they require service. Smile and greet all guests as they enter and exit the restaurant, even if they are not designated to your section. Make sure that all areas are cleaned and maintained in accordance with operating procedures. Positively end the guests experience by checking on their satisfaction. Assist with guests coats and bags as they leave, thanking all guests and wishing them a pleasant day. Understand relevant OHS legislations and their implications on the operation of the department. Ensure that safe and healthy working practices are observed throughout the service. Report any accidents / incidents to the Supervisor / Manager. Ensure that the Food Beverage mission is established and instilled in you and all team members. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An F&B Associate serving Hilton Brands is always working on behalf of our Guests and collaborating effectively with other Team Members. To successfully fill this role, you should maintain the following attitude, behaviors, skills, and values: Motivation & Commitment : Approaching all tasks with enthusiasm, seizing opportunities to learn new skills or knowledge, and continually improving personal performance. Flexibility : Responding quickly and positively to changing requirements and performing any tasks requested to support operational needs. Team Focus : Maintaining a strong team focus by showing cooperation and support to colleagues in the pursuit of team goals. Experience : 2-4 years in a managerial position within a 4/5-star category hotel. Language Skills : Proficiency in English, both written and verbal, to meet business needs. Leadership : Strong leadership abilities and experience in training and mentoring team members. Personality : Outgoing personality with a willingness to work long hours as needed.

Description We are seeking an experienced Chinese Cook to join our team. The ideal candidate should have 1-11 years of experience in preparing authentic Chinese cuisine using traditional and modern cooking techniques. The candidate must have a passion for creating delicious and visually appealing dishes that meet our customers expectations. The position is based in India and requires the candidate to work in a fast-paced and dynamic environment. Responsibilities Prepare and cook authentic Chinese dishes using traditional and modern cooking techniques Ensure all dishes are prepared to the highest standards of quality and presentation Develop new and innovative recipes while maintaining consistency in existing menu items Manage inventory and ensure all ingredients are available and fresh Ensure that the kitchen area is clean and organized at all times Train and supervise junior kitchen staff members Collaborate with the restaurant management team to develop new menus and promotional offers Adhere to all health and safety regulations Skills and Qualifications 1 year to maximum years of experience as a Chinese Cook Proven ability to prepare and cook authentic Chinese cuisine using traditional and modern cooking techniques Strong knowledge of Chinese culinary traditions and ingredients Ability to work in a fast-paced and dynamic environment Excellent communication and interpersonal skills Ability to work well in a team environment Strong organizational and time management skills Ability to work flexible hours, including evenings and weekends Relevant culinary certification or diploma preferred CONTACT DETAILS- +91-9818300206 CONTACT PERSON NAME- ARJUN LOCATION- INDIRAPURAM, GHAZIABAD

Description We are seeking a talented Cook / Chefs for international countries like Canada, Germany Poland, Singapore etc. Benefits: Accommodation, Meals, Transportation, Travel Allowances, Medical facilities will be provide by the employer side. Flight air tickets will be provided Starting & basic salary 3500 USD TO 8500 USD. Free education + Medical for children INTERVIEW MODE- SKYPE & ZOOM NOTE: If you are looking for ABROAD OPPORTUNITIES in LESS amount, Please feel free to contact us IMPORTANT- PAY AFTER VISA Contact: +91 9818300206 Contact person Name- Ankita Arora

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

You will be responsible for directing and assisting Stewards to enhance the efficiency of clean-up operations. Your duties will include ensuring that water temperature and chemical levels are suitable for cleaning and maintaining accurate documentation. Additionally, you will assist in Banquet plate-ups and support cooks and kitchen staff with various tasks as necessary. Providing cooks with necessary items, supporting banquet and buffet operations by transporting and maintaining adequate stock, and returning cleaned items to their respective locations will also be part of your role. Operating and maintaining cleaning equipment and tools, such as the dishwashing machine, hand wash stations, pot-scrubbing station, and trash compactor, will be essential responsibilities. You will play a key role in supporting management by participating in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Complying with all company, safety, and security policies and procedures, reporting accidents, injuries, and unsafe work conditions to the manager, and completing safety training and certifications will be crucial. Maintaining a clean and professional uniform and appearance, upholding the confidentiality of proprietary information, and safeguarding company assets are part of the job requirements. Ensuring a high level of guest service by welcoming and acknowledging all guests, communicating clearly and professionally, and fostering positive working relationships with team members to achieve common goals are essential aspects of this role. In addition, you must adhere to quality expectations and standards, perform physical tasks such as moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 50 pounds without assistance, and stand, sit, or walk for extended periods. Your responsibilities will also involve reaching overhead and below the knees, including bending, twisting, pulling, and stooping, as well as moving over sloping, uneven, or slippery surfaces. Finally, you may be required to perform other reasonable job duties as assigned by Supervisors. Preferred qualifications for this position include a High school diploma or G.E.D. equivalent, at least 2 years of related work experience, and a minimum of 1 year of supervisory experience. No specific license or certification is required for this role. At Marriott International, we are committed to being an equal opportunity employer and embracing diversity. We value and celebrate the unique backgrounds, cultures, talents, and experiences of our associates and actively promote a non-discriminatory workplace environment based on protected characteristics such as disability, veteran status, or any other basis safeguarded by applicable law.,

Production Chef has primary responsibility for overseeing and supervising production of food for the company Works closely with executive chef to promote the company s culture, mission and philosophy Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it s with Hilton where we never forget the reason were here: to delight our guests, Team Members, and owners alike. What will I be doing As the Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Responsible for restaurant food production, including breakfast, room order, dinner and staff meal. Prepare menus as required in a timely manner and strictly in accordance with the recipe, standards and the standard of plating. Maintain compliance with FSAA requirements in all aspects of hotel operations. Operate all equipment, appliances and machines properly. Assist the Chef in maintaining focus in personnel training of new and current staff, work on SOP improvement and continuous improvement in all other areas. Actively participate in kitchen meetings to maintain continuous improvement of kitchen operations, achieve goals and maintain smooth communication. To do takeout work or work outside the kitchen when required. Ensure that all kitchen staff are informed about occupancy rates, forecast plans and revenue. Respond to each request to the satisfaction of the guest. Active learning and appropriate change where required. Accept constructive criticism with an open mind. Follow any new menu changes requested by the Chef and any working methods for new menus, daily specials and promotions. Work closely with the Chef in ordering food quantities for the day, maximise the use of food produce to eliminate waste and obtain the best rate of return. Regularly check on all equipment belonging to the department to ensure they are in good working order, report any problems to the Head Chef if necessary. Ensure that recipes and costs exist and are updated. Monitor the quality and quantity of food to ensure the maximum economy of raw materials. Attend monthly management meetings, operations meetings and organizes departmental meetings in the absence of the Chef. Check the quality of food prepared by staff according to the required standards and make necessary adjustments. Work closely with the Chef to determine the menu selection in regular meetings to satisfy both the guest and the segment. Master the use of all electrical equipment in the kitchen and observe how to handle them safely and carefully. Understand, practice and promote the teams working methods at all times to achieve the mission and objectives and the overall standards of the department. Ensure that all staff are fully aware of the hotels fire and life safety / emergency procedures Adopt the hotels safety policy. Perform any other reasonable duties and duties as assigned.