17 Menu Design Jobs

The Cooking Chef position at Hyatt Place Gujarat Bruch is a full-time on-site role where you will be responsible for preparing and cooking high-quality meals, designing menus, managing kitchen inventory, ensuring food safety and sanitation standards, and collaborating with other kitchen staff to create seamless operations. Your duties will also include maintaining a clean and organized kitchen, staying updated with culinary trends, and providing excellent customer service to guests. To excel in this role, you should have experience in menu design and culinary arts, proficiency in food preparation and cooking techniques, knowledge of food safety and sanitation standards, ability to manage kitchen inventory and supplies, excellent communication and teamwork skills, strong organizational and time-management abilities. Previous experience in a hotel or fine dining restaurant is a plus. A culinary degree or relevant certification would be advantageous. Join our team at Hyatt Place Gujarat Bruch and showcase your culinary skills while providing exceptional dining experiences for our guests.,

You will be responsible for assisting as the second in command in the kitchen as a professional Sous Chef. Your culinary and managerial skills will be crucial in maintaining and improving customer satisfaction. Your role will involve: - Assisting in preparing and designing food and drink menus - Creating high-quality dishes in terms of both presentation and taste - Ensuring the kitchen operates efficiently while meeting quality standards - Stepping in for the Executive Chef to plan and oversee food preparation as needed - Effectively resolving issues and taking charge of challenging situations - Training kitchen staff, establishing work schedules, and evaluating performance - Adhering to and enforcing sanitation and safety regulations - Maintaining a positive and professional attitude with colleagues and customers Requirements and skills: - Hotel Management Graduate with 6-8 years of experience cooking various cuisines at five-star establishments - Mandatory certification in food safety and hygiene - Strong track record in kitchen and staff management - Ability to handle emergency situations with accuracy and speed - Familiarity with industry best practices - Proficiency in using computer software programs such as MS Office, restaurant management software, and POS systems - A degree in Culinary Science or a related certificate would be advantageous This is a full-time position.,

As the F&B Manager, you will be responsible for designing delicious and attractive menus, continuously making improvements, and ensuring the forecasting, planning, sourcing, and ordering of food supplies for the kitchen and beverages for the bar. Building positive relationships with food and beverage vendors will be crucial, along with adhering to the F&B budget and managing day-to-day F&B operations. You will also be responsible for maintaining CRM, processing complaints, responding to customer needs, and assisting with marketing and banquet events. Additionally, creating and executing SOP and KPIs for the F&B department, as well as training and managing F&B staff, will be part of your role. This is a full-time position with the benefit of food provided. The ideal candidate should have a total of 3 years of work experience in a similar role. The work location is in person.,

This is a full-time on-site role for an Italian Chef located in Gurugram. As an Italian Chef, you will be responsible for preparing and presenting high-quality Italian dishes, designing new menus, and ensuring that the kitchen operates efficiently. Your daily tasks will include managing kitchen staff, sourcing ingredients, adhering to hygiene and safety standards, and maintaining inventory. To excel in this role, you should have expertise in Italian cuisine, including pasta, pizza, and traditional Italian dishes. Your ability to design and create new menu items and recipes will be crucial. Strong organizational skills are necessary to effectively manage kitchen operations and staff. Knowledge of food safety and hygiene standards is essential to maintain a clean and safe kitchen environment. Excellent communication and leadership skills are required to coordinate with the team and lead them effectively. While a High School diploma or equivalent is the minimum educational requirement, a degree or certification in Culinary Arts is considered a plus. You should have a minimum of 3 years of experience as a Chef in a professional kitchen and be able to work efficiently in a fast-paced environment.,

As a Chef de Cuisine at Fairmont Udaipur Palace, you will have the opportunity to showcase your artistic culinary talents through menu design and lead the local market restaurant industry with trend-setting food offerings. Your role will involve making key operating decisions that impact the F&B offering for the restaurant and being responsible for the food culture and food safety. You will play a crucial part in training a team of diverse and professional colleagues to deliver an exceptional dining experience. Additionally, you will oversee the daily culinary operation, set the direction of the team and menu, and work in conjunction with the PR and Marketing team to grow revenues via marketing campaigns. Your responsibilities will include the preparation of financial forecasts and budgets for the restaurant team, ensuring proper inventory control and ordering practices, and setting and overseeing goals identified through employee engagement surveys. You will also lead initiatives to guarantee Guest Satisfaction Scores are achieved and train and develop culinary team members. To excel in this role, you should be creative, self-motivated, detail-oriented, and well-organized. You must be product and quality obsessed with a good knowledge of menu engineering and design. Strong leadership and communication skills are essential, along with experience in leading a fast-paced culinary operation and scheduling a large culinary team. Understanding labor costs, productivity, food cost calculations, and inventory turnover is required, with a minimum of 3 years of experience in a similar role. Fairmont Udaipur Palace is committed to Diversity & Inclusion and aims to attract, recruit, and promote diverse talent. Join us on this unforgettable journey of luxury and be a key leader in our pre-opening team.,

Collaborate with the Executive Chef to direct food preparation and help design the food and drink menu. Produce high-quality plates, considering both design and taste. Oversee and supervise the kitchen staff, assisting with menu planning, inventory, and supply management. This is a Full-time, Permanent position with a Day shift schedule. The ability to commute/relocate to Kozhikode, Kerala is required. Reliable commuting or willingness to relocate with an employer-provided relocation package is preferred. The work location is in person.,

You will be responsible for managing all F&B and day-to-day operations within budgeted guidelines and to the highest standards. Your primary focus will be to preserve excellent levels of internal and external customer service. You will design exceptional menus, purchase goods, and continuously make necessary improvements to meet customer needs proactively. Leading the F&B team by attracting, recruiting, training, and appraising talented personnel will be crucial. Setting targets, KPIs, schedules, policies, and procedures is part of your role. You will provide two-way communication and nurture an ownership environment with emphasis on motivation and teamwork. Ensuring compliance with all health and safety regulations is essential. Reporting to management regarding sales results and productivity will also be a key aspect of your responsibilities. This is a full-time position with benefits including Provident Fund. The work schedule is during the day shift with opportunities for performance bonuses. The ideal candidate should have at least 1 year of total work experience. The work location is in person.,

We are seeking a professional Chef de Partie (CDP) to serve as the second in command in our kitchen. As the successful candidate, you will utilize your culinary and managerial expertise to play a crucial role in ensuring and enhancing customer satisfaction. Your responsibilities will include assisting in the preparation and creation of food and beverage menus, crafting high-quality dishes in terms of both presentation and taste, overseeing kitchen operations to meet quality standards efficiently, and filling in for the Sous Chef as needed for food preparation planning and direction. You will be expected to handle any arising issues resourcefully, take charge of challenging situations, manage and train kitchen staff, establish work schedules, evaluate staff performance, enforce sanitation regulations and safety standards, and maintain a positive and professional attitude towards coworkers and customers. The ideal candidate should hold a degree in Hotel Management with 3-6 years of experience in preparing various cuisines, possess food safety and hygiene certification, demonstrate a strong track record in kitchen and staff management, exhibit accuracy and efficiency in handling emergencies and providing solutions, be knowledgeable about industry best practices, have proficiency in using various computer software programs, and hold a Bachelor's degree in culinary science or a related certificate as an added advantage. This is a full-time position with benefits such as provided food and paid time off. The work location is in person.,

The Chef De Cuisine position in Delhi is a full-time on-site role that involves overseeing daily kitchen operations, creating menus, innovating dishes, and ensuring food quality and presentation. In addition to managing kitchen staff, ordering supplies, and maintaining health and safety standards, the Chef De Cuisine collaborates with the management team to guarantee customer satisfaction and profitability. The ideal candidate for this role possesses culinary skills such as menu design, dish creation, and food presentation. They should have experience in kitchen management, staff supervision, and knowledge of health and safety standards. Strong organizational and multitasking abilities, excellent communication and leadership skills, and the ability to work in a fast-paced environment and meet deadlines are essential for this position. While formal culinary training or equivalent experience is preferred, experience in high-end or fine dining establishments would be beneficial for the Chef De Cuisine role in Delhi.,

Company Description Sindbad Restaurant Consulting provides comprehensive solutions for restaurant design, concept development, and operational management. We specialize in menu innovation, kitchen design compliance, staff recruitment, vendor management, and strategic marketing. Our services also extend to restaurant interior and exterior design, financial planning, and public relations, ensuring a competitive advantage and unique customer experience for each client. Role Description This is a full-time on-site role located in Ahmedabad for a Chef at Sindbad Restaurant Consulting. The Chef will be responsible for designing and preparing menus, overseeing kitchen staff, ensuring food quality and presentation, and managing kitchen operations. Daily tasks include ingredient selection, recipe development, and compliance with health and safety regulations. The Chef will also collaborate with management on menu innovation and training new kitchen staff. Qualifications Culinary skills: Menu design, recipe development, food preparation, and presentation Operational skills: Kitchen management, ingredient selection, and compliance with health and safety standards Leadership abilities: Overseeing kitchen staff, staff training, and team coordination Innovation: Creative food presentation, menu innovation, and staying updated with industry trends Good communication and organizational skills Ability to work in a fast-paced environment Relevant culinary degree or equivalent experience Previous experience in the restaurant industry is advantageous The position is based in Ahmedabad, Gujarat Pls send your cv on [HIDDEN TEXT] Show more Show less

The duties and responsibilities of the role include planning and directing food preparation and culinary activities, modifying menus to meet quality standards, estimating food requirements and costs, supervising kitchen staff activities, maintaining budgeted food cost levels, arranging equipment purchases and repairs, recruiting and managing kitchen staff, addressing and resolving problems or complaints, giving final touches to prepared plates, ensuring compliance with nutrition and sanitation regulations and safety standards, maintaining promptness, freshness, and quality of dishes, coordinating cooks" tasks, implementing hygiene policies, examining equipment for cleanliness, designing new recipes, planning menus, and selecting plate presentations, reviewing staffing levels to meet objectives, hiring and training kitchen staff, performing administrative tasks such as stock taking and purchase orders, setting and monitoring performance standards, obtaining feedback on food and service quality, managing all functions of the Food Production and Stewarding operations, overseeing special events and promotions, creating and costing recipes, developing standard recipes, new dishes, and products, ensuring culinary technical skills are maintained, staying updated on ingredients, equipment, suppliers, markets, and trends, and making adjustments to kitchen operations accordingly. This is a full-time position with benefits including provided food and health insurance. The job location requires in-person presence. Application questions for interested candidates include whether they are based in Goa, years of experience in culinary, specialized cuisines, availability for a personal interview, and current CTC.,

As an experienced and visionary Corporate Executive Chef, you will be responsible for overseeing the culinary strategy and execution across multiple international restaurant locations. Your main focus will be on maintaining Michelin-level standards, driving global expansion, and leading new openings with consistency and excellence. The ideal candidate for this senior leadership role will have a background in Michelin-starred Indian cuisine and significant international experience in key markets such as London, the USA, and the Middle East. Your key responsibilities will include leading the culinary direction across all international restaurant brands and properties, overseeing new restaurant openings from concept creation to team recruitment and training, setting and maintaining SOPs and quality benchmarks at a global level, acting as the culinary brand ambassador, collaborating with executive management, operations, and marketing teams, recruiting and mentoring Executive Chefs and kitchen leaders, conducting regular site visits and audits, and innovating and refreshing menus seasonally. To be successful in this role, you should have a minimum of 10+ years of culinary leadership experience, including as an Executive Chef in a Michelin-starred Indian restaurant, global exposure working in London, the USA, or the Middle East, demonstrated experience leading new restaurant openings, a strong background in menu R&D, team management, budgeting, and vendor relations, the ability to create and implement operational standards and culinary systems globally, excellent leadership, interpersonal, and communication skills, and be willing and able to travel internationally as needed. In return, we offer a highly competitive salary and international travel allowance, an opportunity to shape the global culinary identity of a top-tier Indian restaurant group, a platform to lead high-profile openings across major global cities, and a dynamic, innovation-driven work culture. This is a rare opportunity to elevate your culinary career on a global stage with a brand known for redefining Indian fine dining.,

The continental commis chef position offers a monthly salary ranging from 15,000 to 23,000. Please apply only if you are comfortable with this salary package. As a Continental Chef, you will be a valuable addition to our culinary team, showcasing your skills in preparing and presenting a diverse range of Continental dishes with precision and creativity. Your role will involve maintaining high standards of food quality, hygiene, and presentation to ensure a memorable dining experience for our guests. Your responsibilities will include preparing and cooking various Continental dishes such as Italian, French, Mexican, and Spanish cuisines. You will also be tasked with developing innovative menu items using seasonal and locally sourced ingredients, managing food stock, overseeing kitchen operations during service, and upholding cleanliness and organization in the kitchen. Additionally, you will train and mentor junior kitchen staff, collaborate with the Head Chef on menu design, and handle kitchen equipment safely. To excel in this role, you should possess a diploma or degree in Hotel Management or Culinary Arts, along with proven experience as a Continental Chef in a reputable kitchen. Your in-depth knowledge of Continental cuisine techniques and ingredients, coupled with your creativity, passion for food, and strong leadership and communication skills, will be essential. It is crucial to have a good understanding of food hygiene and safety regulations and the ability to work efficiently under pressure in a fast-paced environment. The job offers food and accommodation as additional benefits, and candidates should be willing to work flexible hours. Multilingual abilities are optional but considered advantageous. This is a full-time, permanent position suitable for both experienced professionals and fresher candidates. If you are looking to showcase your culinary skills and contribute to a dynamic kitchen environment, we invite you to apply for the Continental Commis Chef position.,

As a Head Pastry Chef specializing in R&D & Product Innovation, you will play a pivotal role in leading our Research & Development Department. Your passion for baking and dessert innovation will drive the creation of new recipes, the enhancement of existing products, and the establishment of seasonal trends across a variety of confectionery items. Your expertise will not only contribute to our expansion across India, UK, UAE, and beyond but also offer exciting prospects for international travel. Your primary responsibilities will include developing innovative recipes for cakes, desserts, pastries, entremets, tarts, croissants, danishes, and more. You will modernize current menu offerings, craft festive and seasonal menus tailored to diverse audiences, meticulously document recipes with precise measurements, and design visually appealing and scalable product concepts. Additionally, you will be tasked with calculating product costs to ensure profitability, conducting recipe trials, creating multimedia content, and supporting training initiatives. Collaborating with marketing and brand teams to successfully launch new products will also be a key aspect of your role. To excel in this position, you should possess a minimum of 3-8 years of professional pastry/bakery experience, along with a profound understanding of baking techniques, ingredients, and product design. Familiarity with French pastries, entremets, and eggless baking would be advantageous. Your creativity, recipe development skills, and attention to detail in documentation, measurement, and costing are essential. Being efficient, organized, and capable of driving innovation independently are qualities we value. Your willingness to experiment and contribute to building a world-class pastry range will be highly appreciated. Working with us will offer you the opportunity to closely collaborate with founders, lead product innovation, and be a creative force within a rapidly growing, multi-brand organization. The potential for international travel as we expand globally, a vibrant and supportive team environment, and the satisfaction of seeing your creations delight customers across numerous outlets are just some of the reasons to join our team. If you are ready to showcase your talent, drive innovation, and be part of an exciting journey in the world of pastry and dessert creation, we invite you to reach out to us by sending your CV along with sample pictures of your work. Join us in shaping the future of confectionery excellence!,

As the Beverage Manager within our Super Luxury division, your primary responsibility will be to oversee and manage all aspects of the beverage program for the designated outlet. This includes tasks such as developing and refining the Beverage Menu, conducting Cocktail Trials, ensuring the consistency and high quality of drinks served, and maintaining the wine selection. Your key responsibilities will involve designing and curating innovative and seasonal beverage menus that encompass cocktails, wine, spirits, and non-alcoholic choices. You will be required to regularly review and update the beverage menu based on guest preferences, industry trends, and seasonal ingredients. It will be essential to oversee the preparation, presentation, and beverage service to ensure that service and quality standards are consistently maintained. In this role, you will conduct regular cocktail trials, experimenting with new ingredients, techniques, and presentation styles. Collaborating closely with the Bartenders, you will work towards refining recipes and enhancing service delivery. Additionally, part of your duties will involve training and mentoring bartenders on drinks preparation, presentation, and service style. Monitoring usage trends and forecasting beverage requirements, along with implementing cost control measures, will also be integral aspects of your role. To qualify for this position, you should possess a graduate degree in Hotel Management and have accumulated 6-8 years of experience primarily focused on Beverage Management. Furthermore, you must demonstrate the ability to lead and manage a team effectively. Excellent communication and interpersonal skills are crucial, along with a keen understanding of P&L Statements. If you meet these qualifications and are enthusiastic about taking on the challenge of overseeing a high-end beverage program, we encourage you to apply for this exciting opportunity.,

As a Head Chef, you will be responsible for overseeing daily kitchen operations and food preparation. Your role will involve designing and updating menus with seasonal and innovative dishes to ensure food quality, presentation, and consistency. You will manage kitchen staff scheduling, training, and performance, while also monitoring inventory, ordering supplies, and controlling food costs. It will be essential for you to enforce hygiene, safety, and sanitation standards and collaborate with management on budgeting and event planning. To excel in this role, you should have proven experience as a Head Chef or Executive Chef, demonstrating strong leadership and team management skills. Your expertise in various cuisines and cooking techniques, coupled with knowledge of kitchen equipment, food safety, and cost control, will be crucial for success. A culinary degree or equivalent certification is preferred. This is a full-time position with benefits such as cell phone reimbursement, provided food, internet reimbursement, and paid time off. The schedule for this role is during the day shift, and the work location is in person. The ability to commute or relocate to Chandigarh, Chandigarh is required, with a preference for candidates willing to relocate with an employer-provided relocation package. If you have at least 4 years of experience as a Head Chef and are passionate about leading kitchen operations and creating exceptional dining experiences, we invite you to apply for this exciting opportunity.,

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