148 Kitchen Staff Jobs - Page 6

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 .

JLL empowers you to shape a brighter way . Our people at JLL and JLL Technologies are shaping the future of real estate for a better world by combining world class services, advisory and technology for our clients. We are committed to hiring the best, most talented people and empowering them to thrive, grow meaningful careers and to find a place where they belong. Whether you ve got deep experience in commercial real estate, skilled trades or technology, or you re looking to apply your relevant experience to a new industry, join our team as we help shape a brighter way forward. What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you re looking to grow your strength in the FB area, this role may be perfect for you! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Keeping an eye on feedback, records and supplies Before the start of food service, you ll need to sample the prepared food it s the best way to guarantee palatability and flavour conformity. you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! You ll develop ways to gauge customer satisfaction. You ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you ll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role. Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends Management of events is the key element of F B. Managing indoor outdoor events time to time. work closely with a catering vendor to identify how much and what type of food to serve. Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast Preparation of different Menu s as per the pulse of the employee managing the employee feedback You ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc. ) up to date and consistent with government standards are a must do. Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping tracking. MOM to be shared tracking for their closure. Working on innovations, technology introductionunderstanding of new products introduced in caf kitchen Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc. Sound like youTo apply you need to have: In-depth understanding of the role s ins and outs You ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. You ll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elements including supplies, equipment, services ordering and inventory control are also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employeesDo you have technical aptitude and report generation skillsIf you said yes to all these, we are more than happy to discuss this opportunity with you. Mastery in the field You should have earned an experience of more than 5 to 7 years in Facility Management - F B Services . Working on floor/corporate culture will be an added advantage. We ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise. What we can do for you: At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package. What this job involves: Navigating through the gruelling demands of dining operations For many people in the food industry, a busy kitchen and a military unit operate similarly both require rigour, discipline and precision for success. So if you re looking to grow your strength in the FB area, this role may be perfect for you! Adopting intelligence officer-like vetting skills will help you go a long way, as you can use these in reviewing and developing menus based on factors such as nutritional value, popularity and cost. Keeping an eye on feedback, records and supplies Before the start of food service, you ll need to sample the prepared food it s the best way to guarantee palatability and flavour conformity. you must go above and beyond in monitoring food preparation methods, portion sizes and presentation to ensure that a dish is as it should be, or even better! You ll develop ways to gauge customer satisfaction. You ll also look into complaints about food quality and service and see to it that such issues are resolved accordingly. Taking a proactive stance, you ll review our operations regularly to identify opportunities for improving service, safety and overall performance. Likewise, you ll determine which food offerings are popular among consumers. Keeping tab of supply and equipment inventories and maintaining records on cafeteria operations also come with the role. Managing Tuck Shops end to end from inspection of varieties, expiry dates, appropriate quantity stacking, regular intervals replacement of items as per the market trends Management of events is the key element of F B. Managing indoor outdoor events time to time. work closely with a catering vendor to identify how much and what type of food to serve. Planning on Food festival with special lunches, coordinating with hotels for booking for any special Lunch/Dinner/Hi Tea /Breakfast Preparation of different Menu s as per the pulse of the employee managing the employee feedback You ll coordinate, as well, all equipment maintenance and repairs, waste removal and pest control activities. Carrying out hygiene audits both internally and through a third-party agency. Ensuring proper documentation and keeping records (sanitation, food subsidy records, food wastage etc. ) up to date and consistent with government standards are a must do. Kitchen Audits to be conducted as agreed with food service partner through a contract. Evaluation of vendor performance through score card mapping tracking. MOM to be shared tracking for their closure. Working on innovations, technology introductionunderstanding of new products introduced in caf kitchen Imparting trainings to the Kitchen Staff on cleaning, etiquette, equipment management , Food layout etc. Sound like youTo apply you need to have: In-depth understanding of the role s ins and outs You ll need significant and relevant experience in handling base kitchens. Your impeccable skills in evaluating existing processes and tweaking them when necessary will prove useful. You ll also have solid background in formulating policies and developing new strategies and procedures. Excellent vendor management skills and good working knowledge of important catering elements including supplies, equipment, services ordering and inventory control are also helpful. Strong leadership and organizational skills Are you a dependable leader who can effectively supervise and train employeesDo you have technical aptitude and report generation skillsIf you said yes to all these, we are more than happy to discuss this opportunity with you. Mastery in the field You should have earned an experience of more than 5 to 7 years in Facility Management - F B Services . Working on floor/corporate culture will be an added advantage. We ll also expect you to work as a part of a diverse team in both leadership and individual contributor expertise. What we can do for you: At JLL, we make sure that you become the best version of yourself by helping you realise your full potential in an entrepreneurial and inclusive work environment. We will empower your ambitions through our dedicated Total Rewards Program, competitive pay and benefits package. Location: On-site -Gurugram, HR Scheduled Weekly Hours: 40 If this job description resonates with you, we encourage you to apply even if you don t meet all of the requirements. We re interested in getting to know you and what you bring to the table! JLL Privacy Notice Jones Lang LaSalle (JLL), together with its subsidiaries and affiliates, is a leading global provider of real estate and investment management services. We take our responsibility to protect the personal information provided to us seriously. Generally the personal information we collect from you are for the purposes of processing in connection with JLL s recruitment process. We endeavour to keep your personal information secure with appropriate level of security and keep for as long as we need it for legitimate business or legal reasons. We will then delete it safely and securely. For more information about how JLL processes your personal data, please view our Candidate Privacy Statement . For additional details please see our career site pages for each country. For candidates in the United States, please see a full copy of our Equal Employment Opportunity and Affirmative Action policy here . Jones Lang LaSalle ( JLL ) is an Equal Opportunity Employer and is committed to working with and providing reasonable accommodations to individuals with disabilities. If you need a reasonable accommodation because of a disability for any part of the employment process - including the online application and/or overall selection process - you may contact us at Accommodation Requests . This email is only to request an accommodation. Please direct any other general recruiting inquiries to our Contact Us page > I want to work for JLL.

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.

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 an enthusiastic and detail-oriented Commis 1- Tandoor Cuisine to join our culinary team in Mysuru, India. As a key member of our kitchen staff, you will specialize in preparing authentic Tandoor dishes while working collaboratively with our experienced chefs. Assist in the preparation and cooking of Tandoor specialties, including naan, kebabs, and other traditional North Indian dishes Maintain cleanliness and organization of the Tandoor station Follow recipes and cooking techniques as directed by senior chefs Ensure proper food handling, storage, and safety practices Collaborate with kitchen staff to maintain efficient workflow during service Assist in inventory management and stock rotation of ingredients Participate in menu development and suggest improvements for Tandoor dishes Maintain a clean and sanitized work area at all times Adapt to a fast-paced kitchen environment and handle multiple tasks simultaneously Qualifications Proficiency in Tandoor cooking techniques and equipment usage Knowledge of Indian spices, ingredients, and flavor profiles Basic knife skills and food preparation abilities Understanding of food safety and hygiene standards Ability to work efficiently in a fast-paced kitchen environment Excellent communication skills and ability to work collaboratively in a team Culinary diploma or certificate preferred Food safety certification required Previous kitchen experience preferred, but not mandatory Passion for North Indian cuisine, particularly Tandoor specialties Physical stamina to stand for extended periods and lift up to 25 pounds Flexibility to work various shifts, including weekends and holidays Basic English language skills Additional Information Our commitment to Diversity Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

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.

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.

URGENT HIRING For more information call & WhatsApp - 8920208592 Responsibilities Assist in the preparation and cooking of meals. Maintain a clean and organized kitchen environment. Support chefs in food plating and presentation. Manage food storage and inventory control. Follow health and safety regulations in the kitchen. Help with the cleaning and maintenance of kitchen equipment. Skills Proficient in basic cooking techniques and food preparation. Knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment. Strong communication and teamwork skills. Flexibility to work various shifts, including weekends and holidays. Benefits Food and Accommodation. Air Ticket. Medical. Note - This job is only for abroad location.(Not for India)

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.

About us Alma Bakery Cafe is an innovative venture that redefines the cafe experience by harmonizing nature with a modern indoor setting. Backed by a family of seasoned bakers with over 60 years of legacy, Alma embodies a passion for culinary excellence and a commitment to conscious, mindful consumption. Rooted in expertise and a vision to serve the discerning tastes of NCR, Alma Bakery Cafe is more than just a destination its a journey into a world of flavors crafted with care, sustainability, and unparalleled dedication to quality. Join us in creating exceptional experiences and be part of a brand that values innovation, heritage, and a love for all things delicious! for more details visit us at almafoods.in Job Summary The Sous Chef plays a critical role in overseeing kitchen operations and supporting the Head Chef to deliver high-quality culinary experiences. This role requires strong leadership, expertise in food preparation, and adherence to hygiene and safety standards, ensuring smooth kitchen functionality and exceptional food quality. Roles and Responsibilities Kitchen Operations: Oversee daily kitchen activities, ensuring timely preparation and presentation of dishes as per recipes and quality standards. Team Supervision: Lead and mentor junior kitchen staff, assigning tasks, and ensuring smooth operations during service hours. Food Quality Control: Maintain consistent quality, taste, and presentation across all dishes, adhering to company standards. Inventory Stock Management: Monitor stock levels, assist in procurement, and manage proper stock rotation to minimize waste and control costs. Hygiene Safety Compliance: Ensure all kitchen areas, equipment, and utensils meet food safety and hygiene regulations. Menu Development: Collaborate with senior chefs to develop and test new menu items, incorporating creativity and customer preferences. Training Development: Train team members on culinary techniques, food safety practices, and operational processes to foster professional growth. Qualification Must have Degree or Diploma in Food and Culinary Experience and Skill Set Experience: 5 years+ of experience in a similar role within a fast-paced kitchen environment. Skills: Strong knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Ability to manage and motivate a team, ensuring collaboration and efficiency. Attention to Detail: Commitment to maintaining high standards of quality and presentation. Adaptability: Ability to work under pressure, handle multiple tasks, and manage peak service periods. Certifications: Food Safety and Hygiene certification preferred. For

Skills: Kitchen Management/Cooking Department: Krishnamrita. Eligibility: Any relevant Experience Requirement : 01 Responsibilities: Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary

Key Responsibilities : Prepare and cook tandoori dishes including breads (naan, roti), kebabs, grilled meats, and vegetarian items. Operate and maintain the tandoor oven safely and effectively. Ensure consistency and quality of all food prepared at the station. Maintain mise en place, stock control, and station cleanliness. Work closely with the Sous Chef and other kitchen team members to ensure smooth operations. Adhere to all food safety, sanitation, and hygiene standards. Assist in the training and supervision of junior kitchen staff. Follow standard recipes and portion control procedures. Monitor food storage, waste control, and rotation of stock. Innovate and contribute to menu development, particularly in the Indian cuisine section.

Exciting opportunity for the position of Executive Chef for a pre-opening, mid-size hotel of a leading South Indian chain Hotel Management graduates with 15-20 years experience in branded properties are invited to apply Ideal candidates will possess strong leadership skills, comprehensive kitchen expertise, and excellent communication abilities A proven track record in menu development, cost control, and maintaining the highest standards of hygiene and safety is essential The Executive Chef will be responsible for overseeing all aspects of the hotel s culinary operations, including menu planning, food preparation, kitchen staff management, and ensuring customer satisfaction This is a unique opportunity to establish a new culinary identity and lead a team to deliver exceptional dining experiences Interested applicants should submit their resume and cover letter, detailing their relevant experience and culinary philosophy Shortlisted candidates will be contacted for an interview

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.

DCDP/Commie/Commi1/2/3/Demi 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. Position: Demi Chef de Partie (DCDP) - Continental, Bakery & Pastry or Multi Cuisine Department: Kitchen Job Summary: As a Demi Chef de Partie (DCDP) in our multi-cuisine kitchen, you will be responsible for overseeing a specific section of the kitchen, ensuring the preparation, cooking, and presentation of dishes meet the highest culinary standards. You will collaborate with the kitchen team to maintain a smooth and efficient operation, contributing to the overall success of the restaurant. Key Responsibilities: Culinary Expertise: Demonstrate a high level of culinary skills and proficiency in preparing dishes from multiple cuisines. Ensure the quality and consistency of food items by following standard recipes and presentation guidelines. Section Management: Oversee a specific section of the kitchen (e.g., appetizers, mains, desserts) and manage all aspects of food preparation within that section. Coordinate with other chefs and kitchen staff to ensure a seamless flow of operations. Food Safety and Hygiene: Adhere to strict food safety and hygiene standards, ensuring a clean and organized workspace. Monitor and maintain proper storage and handling of food items to prevent contamination. Menu Development: Contribute to menu planning and development, suggesting creative and innovative dishes that align with current culinary trends and customer preferences. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain the highest standards of taste, texture, and appearance. Address any inconsistencies promptly and take corrective actions. Training and Development: Train and mentor junior kitchen staff, providing guidance on culinary techniques, safety protocols, and kitchen procedures. Foster a positive and collaborative working environment within the kitchen team. Ordering and Inventory: Assist in monitoring and managing kitchen inventory, including the ordering of supplies and ingredients as needed. Minimize waste through careful portion control and effective stock rotation. Collaboration: Work closely with the Head Chef, Sous Chef, and other kitchen staff to maintain effective communication and coordination in a fast-paced kitchen environment. Customer Interaction: Collaborate with front-of-house staff to address customer preferences, dietary restrictions, and special requests. Requirements: Proven experience as a Chef de Partie in a multi-cuisine setting. Culinary degree or relevant certification. In-depth knowledge of various cuisines and cooking techniques. Strong organizational and leadership skills. Ability to work well under pressure in a high-volume kitchen. Excellent communication and interpersonal skills. Knowledge of food safety and sanitation regulations. Share your updated resume - hrd8.pawf@gmail.com or Whatsapp(7648876770)

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 GED 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

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 .

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.

We are seeking a skilled and dedicated Commis Chef to join our culinary team in Novotel Chennai Chamiers Road, India. As a key member of our kitchen staff, you will specialize in tandoor cooking techniques and contribute to the preparation of authentic Indian cuisine. Assist in the preparation and cooking of tandoor dishes, ensuring high-quality and consistent results Maintain and operate the tandoor oven, adhering to safety protocols and cooking standards Stock and organize ingredients for tandoor dishes, ensuring freshness and quality Collaborate with kitchen staff to coordinate meal preparation and timing Follow recipes and portion controls to minimize waste and maintain food costs Maintain a clean and sanitary work environment, adhering to food safety and hygiene standards Assist in inventory management and stock rotation for tandoor-related ingredients Participate in menu development and suggest improvements for tandoor dishes Support other kitchen areas as needed during peak hours Attend team meetings and training sessions to enhance culinary skills and knowledge Degree or Diploma in Hotel Management or relevant culinary field Proven experience in tandoor cooking techniques and Indian cuisine In-depth knowledge of food safety and hygiene standards (HACCP) Familiarity with kitchen equipment, especially tandoor ovens Understanding of fire and life safety procedures in a commercial kitchen setting Strong teamwork and communication skills Ability to work efficiently in a fast-paced environment Physical stamina and dexterity to handle long hours of standing and cooking Attention to detail in food preparation and presentation Willingness to learn and adapt to new culinary techniques and recipes Flexibility to work various shifts, including weekends and holidays

We are seeking a talented and passionate Commis II (Asian) to join our culinary team in Ahmedabad, India. As a key member of our kitchen staff, you will specialize in Asian cuisine, contributing to the creation of authentic and delicious dishes that delight our customers. Prepare and cook a variety of Asian dishes, including appetizers, main courses, and desserts Assist in the preparation of marinades, sauces, and spice blends for Asian specialties Collaborate with other kitchen staff to ensure timely and efficient food preparation Maintain and operate various Asian kitchen equipment and utensils Adhere to food safety and hygiene standards in all aspects of food handling and preparation Assist in inventory management and stock rotation for Asian cuisine ingredients Contribute to menu development and suggest new Asian dishes Maintain a clean and organized work station Support other kitchen areas as needed during peak hours Follow recipes accurately and maintain consistency in dish preparation Continuously improve culinary skills and knowledge of Asian cuisine

The Chef will operate and support kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Chef plays a vital role in maintaining efficiency and consistency. Key Responsibilities: Planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques.

\ AREAS OFRESPONSIBILITY Organizes and maintains work areas, cooler andpantry storage for restaurant Familiarwith and enforces food safety and health guidelines Proidesinput for creation of restaurant and bar menus Completesdaily food production sheets and other reports Checks allstations to ensure proper setup, cleaning, stocked to forecasted business, andtake down before, during, and after each shift Assists inquarterly inentories and ensures inentory is used first in, first out toaoid spoilage Inspectsingredients upon deliery and before use to ensure quality Organizesfrequent cleaning and sanitation of work areas, cooler, and pantry storage Clean andsanitize kitchen equipment, report malfunctioning equipment to Engineering. Manages kitchen staff Relaysfeedback of restaurant employees to department manager Trainskitchen staff Leads periodicmeetings with restaurant stewards and cooks to coach on new recipes and kitchenprocesses Works withExecutie Chef to schedule restaurant cooks, stewards, and other kitchen stafffor appropriate coerage Prepares and inspectsfood to maintain quality standards Inspectorders to ensure the temperature, quality, presentation, and portion size meetsrestaurant standards Assists incutting meat, preparing food and stocking restaurant workstations Shares foodand beerage complaints with Executie Chef and works to resole Participatesin endor and outlet food tastings Ensuresdepartment adheres to Radisson, hotel, local and state health, hygiene andsafety policies Works with other departments to efficientlyoperate restaurant kitchen Maintainscurrent and seasonal recipes for menu items Aware andinformed about hotel eents which impact restaurant and food inentory Reportsspecial requests, food spoilage, and other restaurant kitchen concerns toExecutie Chef AttendsBanquet Eent Order (BEO) meetings when clients will utilize restaurant formeals or eents Attendsstand-up, safety, and other periodic meetings in Executie Chef s absence Respondsquickly and accurately to requests for special accommodations (allergies,non-menu dishes) for guests, groups, and eents Creates 100% guestsatisfaction by proiding the Yes I Can! experience through performance thatdemonstrates the standards of, genuine hospitality and exceeding guestexpectations Giespersonal attention, takes personal responsibility and uses teamwork whenproiding guest serice Listens,apologizes with empathy, finds a solution and follows through when resolingguest problems Proides YesI Can! genuine hospitality and teamwork on an ongoing basis Assumes theresponsibility to notice when the guest is not satisfied and uses their bestjudgment as to when it is appropriate to use the 100% Guest Satisfaction Performsother duties required to proide the serice brand behaior and genuinehospitality Adheres tohotel policies and procedures Attends workon time as scheduled Followshotel grooming and hygiene standards Minimisessafety hazards by following all safety rules and procedures Keepsimmediate manager promptly and fully informed of all problems or unusualmatters of significance Performs allduties and responsibilities in a timely and efficient manner in accordance withestablished company policies and procedures to achiee the oerall objectiesof this position Maintains afaourable working relationship with all other company employees to foster andpromote co-operatie and harmonious working climate At all timeprojects a faourable image of Brand to the public

We are seeking a talented and passionate Chef De Partie specializing in Asian cuisine to join our culinary team in Mysuru, India. As a key member of our kitchen staff, you will be responsible for preparing and presenting high-quality Asian dishes while maintaining the highest standards of food safety and hygiene. Prepare and cook a variety of Asian dishes, ensuring consistency and quality in taste and presentation Manage a specific section of the kitchen, overseeing junior staff and coordinating with other sections Assist in menu planning and recipe development, incorporating local ingredients and flavors Ensure proper food storage, handling, and rotation to minimize waste and maintain freshness Maintain a clean and organized work environment, adhering to food safety and sanitation standards Collaborate with the Head Chef and other team members to improve processes and enhance overall kitchen efficiency Train and mentor junior kitchen staff in Asian cuisine preparation techniques and kitchen operations Assist in inventory management and ordering of ingredients and supplies Participate in menu tastings and provide feedback for continuous improvement Culinary degree or diploma from a recognized institution Minimum 2-3 years of experience as a Chef de Partie or in a similar role, preferably in high-volume kitchens Proven expertise in Asian cuisine, with a strong understanding of various regional flavors and cooking techniques Excellent knife skills and proficiency in using various kitchen equipment Strong knowledge of food safety and sanitation practices, with a current Food Safety Certification Ability to work efficiently in a fast-paced environment while maintaining attention to detail Excellent time management and multitasking abilities Strong communication and leadership skills to effectively manage a kitchen section Creativity and passion for developing new recipes and menu items Familiarity with local ingredients and flavors in Mysuru, India Flexibility to work varying shifts, including evenings, weekends, and holidays