203 Menu Development Jobs

Responsibilities: * Manage kitchen operations * Develop menus & recipes * Prepare food with culinary expertise * Maintain high standards of quality control * Collaborate on menu planning & development

Role Brief: We are looking to hire a F & B Sales Executive whose primary responsibility is to ensure that guests have a pleasant experience during their visit to our outlet. The role involves various tasks, such as greeting guests upon arrival, assisting them in their purchase, handling inquiries and requests, providing information about the offers, resolving complaints or issues, and maintaining a welcoming and professional atmosphere. Key Responsibilities Greeting & Welcoming Guest. Enhancing Guest Satisfaction Knowledge on products, promotions & offers Upselling of products Following SOP laid by the organisation Maintain cleanliness of the outlet all the time. System handling of billing Inventory management. Handling guest grievance Collaborating with team members to achieve targets Candidate Profile: Min 6 months experience in Hospitality / Food industry with mandatory sales experience. Good Communication Skills Team Player Result oriented, with high level of motivation for self-growth Well groomed & presentable Job Types: Full-time, Permanent Pay: 15,000.00 - 25,000.00 per month Benefits: Health insurance Paid sick time Provident Fund Ability to commute/relocate: Vile Parle, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: f&b: 1 year (Required) Language: English and hindi (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Willingness to travel: 50% (Required) Work Location: In person

Role Brief: We are looking to hire a F & B Sales Executive whose primary responsibility is to ensure that guests have a pleasant experience during their visit to our outlet. The role involves various tasks, such as greeting guests upon arrival, assisting them in their purchase, handling inquiries and requests, providing information about the offers, resolving complaints or issues, and maintaining a welcoming and professional atmosphere. Key Responsibilities Greeting & Welcoming Guest. Enhancing Guest Satisfaction Knowledge on products, promotions & offers Upselling of products Following SOP laid by the organisation Maintain cleanliness of the outlet all the time. System handling of billing Inventory management. Handling guest grievance Collaborating with team members to achieve targets Candidate Profile: Min 6 months experience in Hospitality / Food industry with mandatory sales experience. Good Communication Skills Team Player Result oriented, with high level of motivation for self-growth Well groomed & presentable Job Types: Full-time, Permanent Pay: 15,000.00 - 25,000.00 per month Benefits: Health insurance Paid sick time Provident Fund Ability to commute/relocate: Vile Parle, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: f&b: 1 year (Required) Language: English and hindi (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Willingness to travel: 50% (Required) Work Location: In person

Description We are seeking an experienced Bakery Chef to join our dynamic team. The ideal candidate will have a strong background in baking, with a passion for creating high-quality baked goods. This role requires a creative individual who can work efficiently in a team environment while delivering exceptional products that delight our customers. Responsibilities Prepare a variety of baked goods including bread, pastries, and cakes according to recipes and specifications. Ensure all baked products are of high quality and meet food safety standards. Monitor inventory levels and order supplies as needed. Decorate and present baked goods to ensure visual appeal. Collaborate with kitchen staff to create innovative recipes and menu items. Maintain cleanliness and organization in the bakery area. Train and mentor junior staff members in baking techniques. Skills and Qualifications 8-18 years of experience in a bakery or culinary environment. Proficient in various baking techniques and methods. Strong understanding of food safety and sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks. Excellent creativity and attention to detail in food presentation. Strong communication and teamwork skills. Knowledge of various baking equipment and their maintenance.

As a South Indian Vegetarian Chef, your role involves planning and preparing authentic South Indian vegetarian dishes such as Idli, Dosa, Vada, Upma, Pongal, Sambhar, Rasam, Avial, Poriyal, Kootu, and more. You will be responsible for developing daily specials, festival menus, and thali combinations while maintaining a proper balance of taste, nutrition, and presentation. Additionally, you will need to follow traditional cooking methods like using tawa, stone grinder, steaming, and tempering to ensure authenticity. Key Responsibilities: - Maintain proper balance of taste, nutrition, and presentation in all dishes. - Follow proper cleaning, chopping, and storage methods to uphold hygiene standards. - Ensure consistency in taste, portion, and quality of each dish. - Train junior chefs in the art of authentic South Indian cooking. - Adapt spice levels and cooking style based on guest preferences. - Take feedback positively and make necessary improvements to the dishes. - Control portion sizes and reduce food costs without compromising quality. - Use ingredients effectively to avoid spoilage and wastage. Qualifications Required: - Prior experience in cooking authentic South Indian vegetarian dishes. - Knowledge of traditional South Indian cooking methods and techniques. - Familiarity with FSSAI and food safety guidelines. - Ability to maintain cleanliness in the kitchen, utensils, and work area. - Strong communication skills to interact with guests and team members effectively. In addition to the job responsibilities and qualifications, the company provides food and paid time off as benefits. The work location for this role is in person, and the job type is full-time and permanent.,

Designation: Brand Chef/Corporate Chef | Bandra, Mumbai Contact Person: Alina Khan (8976100847 or alinamayvent@gmail.com) About the role: Were looking for a Brand Chef / Corporate Chef who can establish a scalable, performance-driven culinary culture from the ground up. The role involves creating innovative recipes that can be standardized and rolled out across multiple outlets, setting up a central kitchen/factory for efficient operations, and spearheading the development of new F&B brands. Role & responsibilities Well Versed in Continental & Authentic Italian Cuisine with a specialization in Neapolitan pizza making and innovation. A background in Pan Asian, Indian, Mediterranean and Mexican Cuisine is a bonus. Experience across butchery, confectionery, bakery production, handling hot and cold sections across kitchens. Experience with central production, SKU and product standardisation, food science and factory led operations. High energy, focused drive and flair for research & development and production innovation. Recipe Creation With Yield Factor, Food Cost Optimisation, Menu Engineering & Analysis Process oriented thinking and proficiency required to ensure streamlined operations across all factories, central production facilities and restaurant kitchens. Preferred candidate profile Minimum 10 years of experience across fine dining, casual dining and fast casual restaurant kitchens A passion for and elaborate experience for training and development of talent across central product and customer facing units. In depth knowledge and experience of kitchen operations, food safety and hygiene, kitchen layout designing, leadership and team management. Commitments: Reporting to: CEO Working culture: 6 days Location: Bandra Proposition - An Opportunity to work directly with the promoters and senior management of the company and contribute to the value creation process for the organization and yourself by helping to build an ultra high caliber food brand.

As a Sous Chef with a preferred background in Indian cuisine, you will be responsible for overseeing food production in all the kitchens, specifically focusing on large and multiple banquets. Your key responsibilities will include: - Assisting the F&B Manager in developing new menus and menu changes - Recommending price structures for various menu items in relation to competition - Setting F&B standards, specifications, and portions in clear relation to prices and external competition - Originating and approving daily requisitions while ordering dairy products, fresh fruits, and vegetables - Recommending the periodic purchase of special items, canned and dried fruits, and domestic and imported food items - Maintaining reasonable cost control in food preparation and minimizing food wastage - Accountable for the usage, consumption, spoilage, and control of all food produced or stored under your supervision - Conducting departmental meetings as necessary and attending meetings with general managers and F&B Managers - Ensuring adherence to hygiene and sanitation practices in all kitchens - Supervising the maintenance of proper cooking, thawing, and storage temperatures for all raw and cooked food - Coordinating with vendors to cross-check new ingredients in the market and staying updated on menus and food festivals at other hotels - Reviewing menus of all outlets quarterly to add new recipes and conducting photography and videography of food items for social media Additionally, you will be responsible for the upkeep of kitchen areas, ensuring adherence to cleaning standards, and coordinating pest control operations. You will also be involved in the purchase committee for ordering kitchen supplies and equipment, maintaining regular sales calling for business promotion, and ensuring staff cafeteria food and service standards. Qualifications Required: - Minimum of 5 years of work experience in a similar role - Strong knowledge of Indian cuisine preferred Please note that this is a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The work location is in person. Thank you.,

Job Description: You will be joining as a Head Chef in a full-time on-site role based in Surat. As a Head Chef, your main responsibility will include planning and directing food preparation and culinary activities. You will be expected to develop and test new recipes, manage kitchen staff, order supplies, and ensure quality standards are met. Additionally, you will oversee menu creation, cost control, and maintain a clean and safe kitchen environment. Key Responsibilities: - Experience in Culinary Arts, Food Preparation, and Culinary Techniques - Leadership, Team Management, and Staff Training skills - Menu Planning, Inventory Management, and Cost Control skills - Strong knowledge of Food Safety, Sanitation, and Health Regulations - Excellent Organizational and Time Management skills - Creativity in Menu Development and Recipe Creation - Ability to work effectively in a high-pressure environment - Prior experience in a similar role preferred - Culinary degree or equivalent certification, including knowledge of regional cuisine specific to Surat Please Note: No additional details of the company were provided in the job description.,

URGENT HIRING !!! location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc For more information call or whatsapp +91 9220850077 Key Responsibilities: Supervise daily restaurant operations, ensuring compliance with health and safety regulations. Lead and motivate a team of staff, including cooks, bartenders, and servers, to deliver outstanding customer service. Oversee kitchen activities, including food preparation and production, ensuring quality and consistency in all dishes served. Manage inventory levels, ordering supplies as needed to maintain efficient operations. Develop staff schedules to ensure adequate coverage during peak hours while managing labour costs effectively. Handle customer inquiries and complaints promptly and professionally to enhance guest satisfaction. Implement training programmes for new employees, focusing on hospitality standards and operational procedures. Monitor financial performance, including sales targets and cost control measures, to achieve profitability goals.

Role & responsibilities Must have a keen interest to read, explore, and improve ones understanding of regional and international dishes depending on project briefs, from the marketing department A Product Development Chef will be expected to :Exhibit a good understanding of culinary fundamentals . Create and maintain an efficient, hygienic, and positive working environment. Promote health and safety in the workplace. Display good work ethic, resourcefulness, and organisation. Ensure quality control and efficient workflow. Display a positive attitude.Product Development Chefs work in a fast-paced, high production setting. Working both independently. In team situations will require both flexibility and efficient oral and written communication The chef should be able to deliver on given responsibilities, and high expectations of the leadership..To work for extended periods in refrigerated, heated, dry, or damp rooms. To help conduct, analyze and evaluate trial results. To suggest to necessary adjustments to ingredients, formulations, processes and equipment prior to full-scale production. Position requires a very dynamic and confident product developer with basic culinary, technical and organisational skills. Prepare samples for customer presentations and participate in product cuttings providing support to Sales & Marketing. Responsible for ongoing maintenance of recipes/formulations, methodologies and specifications. Liaising with colleagues in the commercial, production and technical departments Continuously researching the market and staying ahead of consumer trends Preferred candidate profile 3-8 Years of experience in Chef role, Strong organisation skills in managing multiple projects Understanding of MS Office suite, especially MS-Excel will be highly beneficial. Should have basic knowledge and practical experience in cooking methods

Role & responsibilities Hands-on experience in maintaining hygiene, safety, and workflow efficiency Opportunity to work in fast-paced, high-production kitchen environments Balance of independent tasks and team collaboration Exposure to real product development from trials to final formulation Involvement in quality control and continuous process improvement Opportunity to present samples and support Sales & Marketing Requires strong culinary, technical, and organisational skills Encourages use of tools like MS Excel for data and recipe management Cross-functional collaboration with commercial, production, and technical teams Stay updated with market trends and consumer preferences. High expectations from leadership promotes ownership and responsibility Ability to work under pressure and meet tight deadlines Work in varied physical environments refrigerated, hot, dry, or damp rooms Preferred candidate profile 1-4 years’ experience in a professional kitchen or food product development role Knowledge and practical experience in cooking methods. Must have a keen interest to read, explore, and improve ones understanding of regional and international dishes depending on project briefs, from the marketing department. A good understanding of culinary fundamentals. Strong organisation skills in managing multiple projects

As a Tandoori Chef, your primary responsibility will be to prepare and cook a variety of Indian dishes using a tandoor oven. This will involve marinating meats and vegetables, operating and maintaining the oven, and ensuring that all dishes meet the highest standards of taste, presentation, and quality. You will also be expected to adhere to strict food safety and hygiene practices, manage inventory and supplies, collaborate with kitchen staff to ensure smooth operations, and contribute to menu development and recipe innovation. This is a full-time position, and the work location will be in person. In addition, you will be eligible for benefits such as Provident Fund. If you are passionate about Indian cuisine and have experience working with a tandoor oven, we invite you to join our team and showcase your culinary skills in a dynamic and rewarding environment.,

The role includes food preparation, food safety, menu planning, kitchen equipment operation, food handling, food storage, baking, menu development, and food cost control. You will be responsible for preparing frozen food for customers. The ideal candidate should have the ability to multitask efficiently and have a passion for food and cooking. About Company: Heal your paws is a pet wellness center. Along with basics like grooming, training, and boarding for pets, we also provide homeopathy, energy healing, and bach flower therapy for pets. As this is a very new concept, we are presently looking for business developers who can come up with innovative ideas to promote the same.,

You will be responsible for assisting the head chef in all culinary activities and assuming leadership of the kitchen in their absence. Your role will involve overseeing daily kitchen operations to maintain order and efficiency in food preparation. Additionally, you will contribute to the development of new recipes and menu items in alignment with market trends. Your qualifications should include proven experience of 4-6 years in culinary practices, proficiency in food preparation techniques, and an alarming ability in recipe standardization. Mastery in menu development and experience in kitchen operations are also mandatory skills for this role. You must possess excellent team leadership skills for guiding and motivating kitchen staff towards peak performance. Your responsibilities will also include ensuring adherence to food safety standards and hygiene regulations at all stages of food handling. You will manage kitchen inventory, including ordering and stock rotation, to maintain freshness and minimize waste. Moreover, you will be responsible for training and mentoring junior staff, collaborating with the front-of-house team, and participating in performance reviews and assessments to promote continuous improvement within the kitchen team.,

Private Chef Luxury Household Location: Pune / Mumbai Experience Required: 10 – 20 years Employment Type: Full-time (Residential / Travel flexibility required) About the Role We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment. Key Responsibilities Plan and execute daily menus tailored to family preferences and dietary requirements. Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty). Manage sourcing of premium ingredients and maintain vendor relations. Ensure consistency, hygiene, and quality at the highest standards. Manage kitchen operations, including stock control, staff (if any), and equipment maintenance. Cater for private dinners, parties, and high-profile gatherings. Travel with the family as required for events or extended stays. Desired Candidate Profile 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef . Expertise in at least one global cuisine , with ability to adapt across multiple styles. Prior experience in luxury hotels, fine dining restaurants, or private residences. Strong knowledge of nutrition, dietary needs, and menu customization . Highly discreet, professional, and flexible with schedules and travel. Excellent organizational and kitchen management skills.

We are seeking a skilled Head Chef with expertise in modern South Indian cuisine. As the ideal candidate, you will possess a profound understanding of traditional dishes while introducing innovation through contemporary culinary techniques. Leadership, creativity, and a dedication to quality are vital for success in this role. Your responsibilities will include collaborating with the Head Chef to create modern South Indian menus and exploring new dishes using local ingredients and innovative methods. You will oversee kitchen operations to ensure efficiency, safety compliance, and quality control. Additionally, training and mentoring staff, managing inventory, and controlling costs will be essential tasks. Maintaining high standards of quality and presentation for dishes, along with ensuring consistency in food preparation and service, are key aspects of this role. Interacting with guests as needed for feedback and seamless collaboration with the front-of-house team will be expected. Staying updated on culinary trends and consistently enhancing your skills will be crucial for success in this position. Qualifications include a minimum of 5 years of experience in South Indian cuisine, a strong grasp of modern culinary techniques, excellent communication skills in English, and preferably a culinary degree or equivalent training. Personal attributes such as passion, creativity, attention to detail, and a collaborative mindset with a drive for innovation are highly valued. This is a full-time position with benefits including health insurance, paid sick time, and Provident Fund. The work schedule is during the day with the potential for a performance bonus. Applicants should be able to reliably commute or be willing to relocate to Mumbai, Maharashtra, before starting work. A total of 4 years of work experience is preferred. The work location is in person.,

As a Corporate Chef for our organization, you will have the opportunity to lead and inspire culinary teams across multiple locations, bringing creativity, culinary expertise, and strong leadership skills to elevate our brand's culinary experience. Your key responsibilities will include designing and standardizing innovative, cost-effective menus that align with our brand's identity, ensuring the highest standards of food quality, presentation, and hygiene across all outlets, training and mentoring kitchen staff to maintain consistency and excellence in food preparation, introducing and testing new recipes, ingredients, and cooking techniques to enhance customer satisfaction, collaborating with suppliers to source high-quality ingredients at competitive prices, monitoring food costs and wastage to ensure profitability, and ensuring compliance with food safety standards, sanitation regulations, and company policies. Additionally, you will work closely with operations and marketing teams to drive promotions and enhance the overall customer experience. To qualify for this role, you should have proven experience as a Corporate Chef, Executive Chef, or Culinary Director in a multi-unit restaurant or hospitality setting, hold a degree or diploma in Culinary Arts or a related field, possess strong leadership, training, and communication skills, demonstrate excellent knowledge of food safety and quality standards, exhibit the ability to create innovative menus and culinary concepts, have financial acumen related to food costing and inventory management, be flexible to travel to different locations as required. In return, we offer a competitive salary package, health and wellness benefits, professional development opportunities, travel allowances, and the opportunity to shape the culinary direction of a leading brand. To apply for this exciting opportunity, please submit your resume along with a cover letter detailing your culinary achievements and vision to saravanannonveefoods@gmail.com or contact us at 8248387697 or 9123569994.,

As a Commi 1, 2, 3, DCDP, CDP, or Sous Chef at our locations in Bangalore, Hyderabad, or Chennai, you will be responsible for the preparation of high-quality and visually appealing food. Whether you are a fresh graduate or have up to 8 years of experience, this role offers opportunities for growth and development. Your main duties will include managing your station efficiently, leading your team by example, developing new menu items, ensuring quality control in food preparation, providing training and guidance to junior staff members, and collaborating closely with the Head Chef. It is essential to maintain high standards of health and safety practices throughout all kitchen operations. If you have a passion for culinary arts and wish to showcase your skills in a dynamic and challenging environment, this role could be the perfect fit for you. Join our team and contribute to the success of our culinary operations while enhancing your own professional expertise.,

The Fern Residency, Gandhinagar, located at Sargasan Cross Road on Sarkhej-Gandhinagar Highway, offers 75 modern rooms and suites with contemporary amenities. The all-day dining restaurant caters to your culinary desires, while the state-of-the-art banquet facilities are perfect for social and corporate events. Guests can also enjoy our well-equipped gym for rejuvenation. The hotel's central location provides easy access to Mahatma Mandir Convention and Exhibition Centre, Info City IT Park, TCS Garima Park, and other popular landmarks in Gandhinagar. This is a full-time on-site position in Gandhinagar for an Executive Chef. The Executive Chef will oversee kitchen operations, develop and enhance menus, ensure the preparation of high-quality dishes, and maintain kitchen hygiene standards. Responsibilities include supervising kitchen staff, managing food preparation, and ensuring efficient kitchen operations. Additionally, the Executive Chef will handle inventory management, place orders, and maintain relationships with suppliers. Qualifications: - Proficiency in menu development, cuisine preparation, and kitchen operations - Strong leadership abilities to manage and inspire kitchen staff - Experience in inventory management and maintaining supplier relationships - High standards of hygiene and cleanliness in the kitchen - Excellent time management and organizational skills - Capability to address and resolve kitchen issues effectively - Relevant culinary qualifications and certifications - Previous experience in a high-volume culinary environment is highly preferred.,

About Craft My Plate Craft My Plate is not just another catering company, it is redefining the way bulk food delivery is done. Being India's first catering app, Craft My Plate makes it easier for people to book, customize, and experience Bulk Food Delivery & Catering effortlessly. Located in Hyderabad, Craft My Plate caters to a wide range of dining experiences, from value to luxury, high-end dining to small and large-scale events. Whether it's a 10-person office lunch or a 1,500-guest wedding, Craft My Plate ensures that the food served is fresh, delicious, and delivered on time, without the usual chaos of traditional catering. Craft My Plate is currently seeking an individual who can build and manage their kitchen operations from the ground up. This person should be able to recruit the right team, source quality ingredients, manage inventory efficiently, and guarantee that every dish leaving the kitchen is flawless. Who You Are Craft My Plate is looking for a leader who can oversee the entire kitchen operations. This role requires setting up a fully functional, scalable kitchen that can handle both affordable bulk orders and premium gourmet catering. The ideal candidate will excel in this role if they understand how to efficiently run a high-volume kitchen, can recruit, train, and lead a team of kitchen staff, know how to source ingredients wisely, manage inventory effectively, and have strong connections with vendors and suppliers. Fluency in Telugu and being based in Hyderabad is preferred for seamless coordination with teams, vendors, and suppliers. What You'll Be Doing Setting Up & Running the Kitchen: Designing and overseeing the entire kitchen operation to ensure efficiency, scalability, and growth. Overseeing Bulk Orders: Ensuring that orders of all sizes are executed flawlessly, from small to large-scale catering events. Hiring & Leading the Team: Building a strong kitchen crew to handle operations smoothly. Curating & Refining Menus: Developing menus that cater to various customer preferences. Sourcing & Managing Inventory: Procuring quality ingredients while maintaining cost-efficiency. Ensuring Food Safety & Quality: Upholding food safety standards and ensuring the preparation of dishes with care. Coordinating with Sales & Marketing: Collaborating with teams to offer the right menus to customers. Outsourcing When Needed: Deciding on in-house production vs. outsourcing to vendors. Driving Process Improvement: Identifying and implementing optimizations for smoother operations. Building & Maintaining Client Relationships: Interacting with clients to enhance their catering experiences. What We Need From You 5+ years of experience in kitchen operations or large-scale food production. Full-time, on-site role in Hyderabad with hands-on involvement in kitchen operations. Entrepreneurial mindset and leadership skills. Experience in balancing cost control, speed, and food quality. Local connections in the Hyderabad food scene. Understanding of bulk food production and scalability. Practical mindset and problem-solving abilities. Fluency in Telugu and familiarity with Hyderabads food industry. Why Join Craft My Plate Be part of a groundbreaking catering platform. Take ownership of building and running a kitchen operation. Contribute to a fast-growing startup with career growth opportunities. Competitive salary and diverse catering experiences. Ready to Build, Setup & Lead Our Kitchen If you are prepared to take on the challenge of managing an entire kitchen operation and contribute to the forefront of food tech innovation, apply now to join Craft My Plate. Let's create something incredible together.,

The General Manager of a restaurant plays a crucial role in overseeing all aspects of the establishment's operations, ensuring that it runs smoothly, profitably, and with utmost customer satisfaction. Your responsibilities include shaping the guest experience, controlling costs, and driving sales through effective management of staff and resources. It is expected that you possess international experience to understand diverse cuisines and hospitality cultures, adapting strategies for a global clientele. By ensuring compliance with health and safety regulations, implementing training programs, and managing vendor relationships, you will enhance operational excellence. This role involves strategic planning, financial management, and the development of brand awareness and marketability, making it an integral part of the organization's growth and success. You will be responsible for overseeing daily restaurant operations, ensuring policies and procedures are followed, and managing financial performance by monitoring budgets, profits, and loss in alignment with business goals. Developing and implementing marketing strategies to promote the restaurant, attracting new customers, and hiring, training, and supervising staff to maintain a high standard of service and efficiency are also key responsibilities. Setting and enforcing quality standards for food preparation, presentation, and customer service, monitoring and managing inventory levels, establishing and maintaining relationships with suppliers, vendors, and other business partners, and responding to customer inquiries, complaints, and feedback in a timely and effective manner are all part of your role. You will conduct regular staff meetings and training sessions to maintain a motivated and knowledgeable workforce, implement health and safety regulations to ensure a safe environment for staff and guests, and analyze sales and customer satisfaction data to inform operational decisions and improvements. Developing strategies for maximizing profit and reducing waste in food and beverage costs, collaborating with the culinary team to create and update menus in alignment with market trends, developing a strong online presence, and engaging with the community through social media platforms are also important aspects of your responsibilities. Staying current with industry trends, competitors, and market conditions to identify opportunities for growth is essential for the success of this role. To qualify for this position, you should have a Bachelor's degree in Hospitality Management, Business Administration, or a related field, along with a minimum of 5-7 years of restaurant management experience, with international experience preferred. Strong financial and business acumen, excellent leadership skills, proficiency in restaurant management software and POS systems, knowledge of food safety regulations and compliance standards, outstanding communication and interpersonal skills, and the ability to thrive in a fast-paced, high-pressure environment are all required. Additionally, you should have a flexible schedule with the ability to work evenings, weekends, and holidays as needed, a proven track record of driving sales and maximizing profitability, strong problem-solving skills, and knowledge of local market trends and customer preferences. Experience with menu development, inventory management, conflict resolution, and customer service excellence, as well as a passion for the food and beverage industry and hospitality, are also important qualifications for this role.,

Job Description: You will be working as a full-time on-site Chinese Chef based in Delhi, India. Your main responsibilities will include preparing authentic and delicious Chinese dishes, developing new menu items, overseeing kitchen operations, and ensuring food quality standards are met. To excel in this role, you should possess culinary skills specifically in Chinese cuisine, have experience in menu development and food preparation, be knowledgeable about food safety and sanitation regulations, exhibit strong time management and organizational abilities, thrive in a fast-paced kitchen environment, demonstrate excellent communication and teamwork skills, and ideally have previous experience in a similar position. A culinary degree or certification would be advantageous for this role.,

As a Japanese Cuisine Chef at Gateway Hospitality LLP's Japanese restaurant in Colaba, Mumbai, you will play a crucial role in delivering authentic Japanese flavors with a modern twist. Your expertise in sushi, hot kitchen, and robata grilling will contribute to creating exceptional dining experiences for our guests. Your primary responsibility will be to prepare and present high-quality sushi and hot dishes, including robata-grilled items, while adhering to authentic Japanese techniques. Working closely with the culinary team, you will uphold the restaurant's high standards and strive to offer an unforgettable dining experience to our patrons. Key Responsibilities: - Skillfully prepare and present sushi, sashimi, and other raw dishes, ensuring top-quality ingredients and traditional techniques. - Cook a variety of Japanese hot dishes, including robata grill specialties, while maintaining the authenticity and precision of Japanese flavors. - Collaborate with the executive chef to design seasonal and special menus, introducing innovative dishes while staying true to Japanese culinary principles. - Ensure the highest standards of quality and presentation in every dish, adhering to food safety and hygiene regulations. - Monitor and manage ingredient inventory, maintaining freshness and minimizing waste. - Mentor junior chefs, providing guidance on Japanese cooking techniques and quality standards. - Occasionally interact with guests, explaining dishes and the origins of ingredients to enhance their dining experience. Requirements: - Minimum 3 years of experience as a chef specializing in Japanese cuisine, with expertise in sushi and robata grilling. - Proficiency in Japanese culinary techniques, knife skills, and plating with a strong understanding of Japanese ingredients and flavor profiles. - Ability to develop innovative, visually appealing dishes with high attention to detail in presentation and flavor. - Strong team-oriented mindset with excellent communication and interpersonal skills. - Dedication to maintaining high standards of food quality, hygiene, and kitchen organization. - Culinary certification in Japanese cuisine or equivalent training is preferred. What We Offer: - Competitive salary with performance-based incentives. - Opportunity to work in a high-profile Japanese restaurant. - Career advancement and training opportunities. - Dynamic, team-focused work environment. If you are passionate about Japanese cuisine and possess the necessary skills in sushi, hot dishes, and robata grilling, we welcome you to join our culinary team and be a part of creating memorable dining experiences for our guests.,

The role of Managing Sales Activities involves overseeing sales efforts for the hotel, particularly focusing on local corporate and social catering. Collaboration with off-property sales channels is essential to ensure coordinated sales efforts. Responding to incoming catering opportunities and actively seeking new catering business are key responsibilities to achieve personal and hotel revenue goals. It is crucial to have a deep understanding of the market landscape, including competitors" strengths and weaknesses, economic trends, and supply and demand dynamics to effectively position the hotel in the market. Closing profitable opportunities based on market conditions and hotel requirements requires strong negotiation skills and creative selling techniques. Designing, developing, and promoting creative catered events is vital for revenue maximization through upselling packages and innovative food and beverage offerings. Managing catering sales revenue and operational budgets, along with providing forecasting reports, are integral aspects of the role. Developing menus that drive sales and ensuring seamless execution of booked business are also essential responsibilities. In addition to managing sales activities, providing exceptional customer service is paramount. Effective interaction with various stakeholders, including sales, kitchen, vendors, competitors, and local community members, is crucial for ensuring guest satisfaction. Adhering to the company's Customer Service Standards and the hotel's Brand Standards is imperative. By understanding customers" needs and recommending appropriate services to exceed their expectations, loyalty and satisfaction can be achieved. Building strong relationships with customers and gaining insights into their expectations are vital for delivering exceptional service. Collaboration with operations is essential to ensure the successful execution of strategies at the hotel level. Monitoring guest issues and resolving them effectively by engaging property leadership and other stakeholders is key to maintaining customer satisfaction. Ultimately, the role aims to drive revenues, control expenses, and deliver a return on investment for the owner and the company. This is a full-time position with both day and night shifts required. Proficiency in English is preferred, and the work location is on-site. The application deadline is on 21/03/2025, with an expected start date of 20/03/2025.,

As the Operations Manager, you will be responsible for overseeing all aspects of caf operations to ensure smooth functioning. This includes managing inventory, ordering supplies, and maintaining quality standards for food and beverage preparation. Your role will involve optimizing workflows and processes to enhance operational efficiency and customer satisfaction. Compliance with food safety and hygiene standards, health codes, and regulatory requirements will be a key focus area. In terms of Team Leadership and Development, you will provide guidance, coaching, and support to caf staff to create a positive and collaborative work environment. Recruiting, hiring, and training employees will be part of your responsibilities to ensure that the team delivers exceptional service. Conducting performance evaluations, providing feedback, and facilitating staff training and development opportunities are essential for fostering teamwork and effective communication within the caf team. Your focus on Customer Service and Satisfaction will involve creating a welcoming and customer-centric atmosphere to enhance the overall customer experience. Handling customer inquiries, complaints, and feedback promptly and professionally will be crucial. Monitoring customer satisfaction levels and implementing initiatives based on feedback will be key to ensuring customer retention and loyalty. In terms of Financial Performance and Sales Growth, you will monitor and analyze sales performance, expenses, and profitability targets. You will be required to develop and implement strategies to maximize sales through promotional campaigns and upselling techniques. Managing cash handling, cash register operations, and accurate recording of transactions will be part of your responsibilities to ensure financial accuracy. Menu Development and Product Offerings will involve working with the culinary team to develop and update caf menus based on customer preferences and market trends. You will be responsible for sourcing and evaluating new products and suppliers to ensure high-quality offerings at competitive prices. Collaborating with vendors and suppliers for timely delivery of supplies and controlling inventory levels will be essential to minimize waste and optimize stock management. Ensuring Health and Safety Compliance is critical, and you will be responsible for maintaining adherence to health and safety regulations, food handling guidelines, and cleanliness standards. Conducting regular inspections and documenting compliance will be part of your routine. Implementing and maintaining safety protocols and procedures to minimize risks within the caf environment will be a priority. Requirements: - Bachelor's degree in Business Administration, Hospitality, or related field preferred - Previous experience in caf or restaurant management with team leadership responsibilities - Strong knowledge of caf operations, food and beverage preparation, customer service, and health and safety regulations - Excellent leadership, communication, and interpersonal skills - Ability to build positive relationships with customers, staff, and suppliers - Strong financial acumen to manage budgets, analyze sales data, and drive profitability - Creative mindset for developing innovative menu offerings - Proficiency in caf management software and point-of-sale (POS) systems - High standards for customer service excellence and attention to detail - Ability to work in a fast-paced environment, multitask, and prioritize effectively Join us in this challenging yet rewarding role where you can lead a team to deliver exceptional service and create memorable experiences for our customers.,