105 Menu Development Jobs

URGENT HIRING !!! For more information call or whatsapp+91 8800897895 location's : Canada , Australia , UK, New Zealand, Germany ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Description We are looking for an experienced Restaurant General Manager to oversee the daily operations of our restaurant. The ideal candidate will have 2-10 years of experience in the job market context of India and possess strong leadership and communication skills. Responsibilities Develop and implement operational policies and procedures to ensure efficient and effective restaurant operations Manage and supervise all restaurant staff, including hiring, training, and scheduling Monitor food and beverage quality to ensure customer satisfaction and compliance with health and safety standards Create and maintain financial budgets, including managing inventory and controlling labor costs Oversee restaurant marketing and promotions to attract and retain customers Interact with customers to ensure a positive dining experience and handle any customer complaints or issues Collaborate with upper management to develop and execute business strategies and goals Skills and Qualifications Bachelor's degree in Hospitality Management or related field 2-10 years of experience in restaurant management in the Indian job market context Proven leadership and management experience Excellent communication and interpersonal skills Strong problem-solving and decision-making abilities Knowledge of food and beverage industry trends and best practices Ability to work flexible hours, including evenings and weekends Proficiency in Microsoft Office and restaurant management software

You will be exhibiting your culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions at Courtyard Mumbai International Airport. Your main responsibility will be to continually improve guest and employee satisfaction while maximizing financial performance in all areas under your supervision. You will need to supervise all kitchen areas to ensure a consistent, high-quality product is produced and guide and develop staff, including direct reports. It is imperative to ensure that sanitation and food standards are always achieved. Your areas of responsibility will include overseeing all food preparation areas such as banquets, room service, restaurants, bar/lounge, employee cafeteria, and all support areas like the dish room and purchasing, as applicable. As a suitable candidate, you should have a high school diploma or GED with 6 years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience in the culinary, food and beverage, or related professional area will be considered. Your core work activities will include providing direction for all day-to-day kitchen operations, understanding employee positions well enough to perform duties in their absence, setting performance standards, and monitoring performance. You will also be responsible for developing and implementing guidelines and control procedures for purchasing and receiving areas, establishing goals including performance and budget goals, and ensuring that culinary standards and responsibilities are consistently met. Furthermore, you will be expected to provide exceptional customer service by supporting service behaviors that exceed customer satisfaction, managing day-to-day operations to meet customer expectations, and interacting with guests to obtain feedback on product quality and service levels. Human resource activities such as identifying developmental needs of others, administering performance appraisals, and managing employee progressive discipline procedures will also be part of your role. In addition to the above responsibilities, you will be required to provide information to executive teams, managers, supervisors, co-workers, and subordinates through various communication channels and analyze information to choose the best solution and solve problems effectively. Marriott International is dedicated to being an equal opportunity employer, valuing and celebrating the unique backgrounds of all associates. As part of the Courtyard team, you will have the opportunity to provide a guest experience that exceeds expectations, be part of an ambitious team, and continuously learn and improve while having fun.,

The Cluster Manager oversees the operations, performance, and profitability of multiple QSR outlets within a designated region. As a strategic leader, you will ensure that each outlet runs smoothly while upholding brand standards, increasing sales, optimizing profitability, and driving exceptional guest experiences across multiple stores. Your proven expertise in managing multiple locations, operational excellence, and strong leadership skills will be crucial in this role. Your responsibilities will include overseeing the daily operations of multiple QSR outlets to ensure consistency and excellence across all locations. You will monitor and optimize operational efficiency, including kitchen processes, service quality, and inventory management across the cluster. It will be your responsibility to ensure that each store complies with health and safety regulations, food hygiene standards, and brand guidelines. To drive sales growth, you will develop and implement local store marketing initiatives and in-store promotions. Monitoring P&L for each store and the cluster as a whole, you will identify areas for improvement and opportunities for cost reduction. Collaborating with store managers to set and achieve sales targets will be essential. You will also analyze market trends and customer preferences to recommend new menu items or changes aligning with customer expectations. In terms of people management, you will lead, mentor, and develop a team of store managers, ensuring they have the necessary tools, training, and motivation to succeed. Overseeing recruitment, training, and performance management of store-level employees within the cluster will be part of your role. You will foster a positive work environment focused on teamwork, employee engagement, and retention while ensuring all staff members are well-versed in guest service standards to deliver exceptional customer experiences consistently. Collaborating with the regional team on menu development and seasonal launches, you will ensure each store's menu aligns with the brand's offerings. Regularly reviewing food and beverage costs, quality control, and presentation standards will be necessary to maintain consistency and profitability across all locations. Implementing effective stock management and control systems will ensure optimal stock levels for food, beverages, and packaging, adapting based on seasonal changes and customer demands. You will monitor customer feedback and implement guest recognition programs to drive loyalty and repeat business. Responding to guest concerns promptly and ensuring a positive resolution will be crucial for ongoing improvement in service. Working closely with the Area/Regional Manager, you will set goals and strategic directions for the cluster and provide regular performance reports, highlighting areas of concern or improvement. Qualifications for this role include a Bachelor's degree in hospitality management, business administration, or related fields (preferred but not mandatory), along with 4-6 years of experience in the food and beverage industry, including at least 2 years in a multi-unit management role (QSR experience preferred). A strong understanding of QSR operations, food safety standards, and customer service excellence is required. Proven track record in managing and developing teams across multiple locations, excellent leadership, communication, and problem-solving skills, and the ability to thrive in a fast-paced environment are also essential. Proficiency in Microsoft Office and POS systems, as well as a willingness to travel regularly between store locations, are important for this role.,

As a Continental Chef at Thrivesome, you will play a crucial role in our cafe, studio, and community space by preparing high-quality continental dishes, utilizing fresh ingredients, and accommodating various dietary preferences, including vegan options. Your creativity and culinary skills will contribute to a menu that offers refreshing and exciting choices throughout the seasons. Your key responsibilities will include meticulously preparing and cooking continental dishes to uphold exceptional standards of taste and presentation. You will take the lead in developing seasonal menus that keep our offerings innovative and appealing. Catering to special dietary needs such as vegan and gluten-free requirements will be an essential part of your role. Additionally, you will oversee kitchen cleanliness, adherence to food safety regulations, and stock level monitoring. We are looking for a Continental Chef with prior experience in a similar role, a deep understanding of continental cuisine and cooking techniques, and preferably, experience in vegan and plant-based cooking. Your strong leadership skills, team-oriented approach, and dedication to maintaining high standards of food hygiene and safety will be highly valued. Your willingness to contribute to a cohesive team environment and enhance the overall customer experience is essential. In return, Thrivesome offers a competitive salary commensurate with your experience, ample opportunities for professional growth and training, and the chance to be a part of a vibrant and community-focused cafe atmosphere. Joining our team will also give you the opportunity to be a part of a predominantly women-led hospitality team, contributing to diversity and inclusivity. Additionally, you may enjoy additional perks based on individual and business performance, making your role even more rewarding.,

As a Food and Beverage Executive in the hospitality industry, your role is pivotal in managing and overseeing the food and beverage operations of a company or establishment. Your responsibilities cover various aspects including menu development, cost control, quality control, vendor management, staff management, regulatory compliance, customer satisfaction, sales and marketing, and financial reporting. You will be responsible for creating and updating menus to align with customer preferences and market trends. Monitoring food and beverage costs, setting budgets, and implementing cost-saving measures will be essential in your role. It is crucial to maintain high-quality food and beverage standards across all operational areas. Establishing relationships with suppliers, negotiating contracts, and managing vendor performance will be part of your vendor management duties. Additionally, recruiting, training, and supervising food and beverage staff to ensure the delivery of excellent customer service will be a key focus. Ensuring compliance with health and safety regulations, food safety standards, and licensing requirements is imperative. You will also need to focus on customer feedback, address complaints, and implement improvements to enhance the overall dining experience. Developing strategies to increase sales, promote special events, and attract new customers is essential for business growth. Analyzing financial data, preparing reports, and providing recommendations to improve profitability will be part of your financial reporting responsibilities. In summary, your role as a food and beverage executive is crucial in driving the success of the company by overseeing various operational aspects and ensuring the highest standards of quality and customer satisfaction are maintained.,

The Pan Asian Sous Chef is responsible for overseeing the Pan Asian kitchen within the resort, ensuring a high standard of authentic flavors, presentation, and quality. You will need to be a creative and detail-oriented chef with a strong background in Asian cuisine who can lead and inspire a kitchen team. Your role will involve playing a key part in menu creation, food preparation, and maintaining health and safety standards to deliver an exceptional dining experience for our guests. You will collaborate with the Executive Chef to design, develop, and update menus for the Pan Asian section, incorporating fresh, seasonal ingredients. It is crucial to ensure that dishes are authentically prepared and presented with the utmost attention to detail. You will also be expected to create unique fusion dishes while staying attuned to food trends and guest preferences. Your responsibilities will include overseeing daily kitchen operations, such as food preparation, inventory management, and ensuring a smooth workflow. Monitoring quality control and consistency in all dishes served, maintaining resort standards and guest satisfaction is essential. You will need to ensure adherence to health and safety regulations to maintain a safe, clean, and organized kitchen environment. As a Pan Asian Sous Chef, you will supervise and guide kitchen staff, providing training, mentorship, and constructive feedback. Scheduling shifts and managing the kitchen team to ensure optimal productivity and teamwork will be part of your role. Encouraging a culture of collaboration, creativity, and passion within the kitchen is also important. You will assist in managing inventory and sourcing quality ingredients specific to Asian cuisine while maintaining budget and cost controls. Working with vendors to ensure a consistent supply of fresh, high-quality ingredients and monitoring and controlling food waste to ensure cost-effective use of resources will be part of your responsibilities. Occasionally interacting with guests, answering questions about menu items, special requests, and dietary preferences will also be expected. Gathering feedback to continuously improve menu offerings and guest experience is crucial for enhancing guest relations. Maintaining the highest standards of hygiene, food safety, and sanitation within the kitchen and ensuring all culinary team members comply with local and resort health regulations is essential for health, safety, and compliance. Qualifications required for this role include proven experience as a Sous Chef or similar role in Pan Asian or Asian-fusion cuisine, a culinary degree or formal training in Asian cuisine is preferred, strong knowledge of Japanese, Chinese, Thai, Vietnamese, Korean, and other Pan Asian cooking techniques and ingredients, proficiency in kitchen management, menu planning, and food cost control, excellent leadership skills, ability to work in a high-pressure environment, exceptional creativity, attention to detail, and a passion for culinary excellence. The working conditions include being able to work long hours and stand for extended periods in a high-paced environment, willingness to work on weekends, holidays, and other peak times, and the ability to lift heavy items as needed and maintain a physically active role. The compensation for this position is a competitive salary based on experience, with benefits, and resort privileges. The application process requires submitting a resume, cover letter, and any relevant portfolio or photos of your work to jagrutiofficial93@gmail.com. This is a full-time, permanent position with benefits such as food provided and internet reimbursement, a rotational shift schedule, performance bonus, and quarterly bonus. The work location is in person.,

You will be part of Thrivesome, a vibrant cafe, studio, and community space dedicated to creating connections through delightful sips, nourishing bites, and enriching experiences. As a Continental Chef, you will play a crucial role in our team, responsible for crafting exquisite continental dishes using fresh ingredients while accommodating various dietary preferences, including vegan choices. Your primary responsibilities will include preparing and presenting high-quality continental meals, crafting seasonal menus to keep our offerings fresh, catering to special dietary requirements such as vegan and gluten-free, overseeing kitchen cleanliness and food safety protocols, managing stock levels, experimenting with new recipes, ensuring prompt service during regular hours and events, and adhering to standard operating procedures both individually and collaboratively. To excel in this role, you should have prior experience as a Continental Chef or similar position, possess a deep understanding of continental cuisine and cooking techniques, ideally have experience in vegan and plant-based cooking, demonstrate knowledge of food safety regulations, exhibit strong leadership and teamwork skills, and show willingness to contribute to enhancing the overall customer experience. In return, we offer a competitive salary commensurate with your experience, opportunities for career advancement and training, a chance to immerse yourself in a dynamic, community-focused cafe setting, the opportunity to be part of a predominantly female hospitality team promoting diversity, and additional perks tied to business and individual performance.,

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.,

Exhibiting culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions, you will work towards continually enhancing guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Assisting in supervising all kitchen areas to ensure a consistent, high-quality product is produced, you will be responsible for guiding and developing staff including direct reports, ensuring sanitation and food standards are achieved. Your areas of responsibility will encompass overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. Qualifications for this role include a high school diploma or GED with 6 years of experience in the culinary, food and beverage, or related professional area, or a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major with 4 years of experience in the culinary, food and beverage, or related professional area. Your core work activities will include providing direction for all day-to-day kitchen operations, setting and maintaining goals for culinary function and activities, ensuring culinary standards and responsibilities are met, delivering exceptional customer service, and managing and conducting human resource activities. Additionally, you will handle additional responsibilities such as providing information to executive teams, managers, and supervisors, and analyzing information to solve problems effectively. At Marriott International, we are committed to fostering an environment of equal opportunity, where the unique backgrounds of our associates are valued and celebrated. Our culture is built on the rich blend of talent, culture, and experiences of our team members. As part of The Ritz-Carlton, you will be expected to embody the Gold Standards of the brand, delivering exceptional service and creating memorable experiences for our guests. Join our global team and become the best version of yourself as you contribute to our legacy of luxury hospitality.,

The Ritz-Carlton Bangalore is seeking a dedicated and experienced individual to join our team as a Beverage Operations Manager. In this role, you will be responsible for overseeing beverage operations and staff on a daily basis, ensuring high standards of service in Restaurants/Bars and Room Service. Your duties will include promoting the lounge, menu planning, maintaining standards, managing liquor inventories, and controlling costs. You will play a key role in ensuring guest and employee satisfaction while adhering to the operating budget and legal obligations. As the ideal candidate, you should possess a high school diploma or GED with at least 4 years of experience in the food and beverage industry, culinary field, or related professional area. Alternatively, a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, along with 2 years of relevant experience, will be considered. Your core work activities will involve managing beverage operations, ensuring compliance with policies and procedures, monitoring liquor control, managing inventories, and developing menus and promotions. You will also be responsible for leading the beverage team, training staff, supervising staffing levels, and ensuring exceptional customer service by responding to guest feedback and complaints effectively. Additionally, you will play a role in managing human resource activities, supporting employee orientation and training programs, and participating in corrective action plans as needed. Your dedication to providing excellent customer service, maintaining high standards, and fostering a positive work environment will contribute to the overall success of our team. At The Ritz-Carlton, we are committed to fostering an inclusive and diverse work environment where every individual is valued and celebrated. As part of the Marriott International family, we uphold a culture of excellence and service, driven by our core values and Gold Standards. By joining our team, you will have the opportunity to learn and embody these standards, contribute to a global brand leader in luxury hospitality, and grow both personally and professionally. If you are passionate about delivering exceptional service and upholding the highest standards in the industry, we invite you to apply for the Beverage Operations Manager position at The Ritz-Carlton Bangalore. Join us in creating unforgettable experiences for our guests and embodying the spirit of excellence that defines our brand.,

You will be responsible for maintaining a high standard of all food preparation, service, and hygiene in your respective Kitchen, following the standards required by the management. This includes menu planning, organizing theme events, and preparing Chinese dishes. You will also plan and manage food quantities and plating requirements, assisting the chef in developing daily and seasonal menu items for the Chinese cuisine. Your role will involve ensuring correct timing during service and ensuring that all food served is of the highest standards. Additionally, you will be responsible for maintaining hygiene and cleanliness in all responsible Kitchens to uphold a high standard of food safety.,

You will be showcasing your culinary talents by actively participating in various tasks and providing leadership to the kitchen staff at W Goa, Vagator Beach, Bardez, Goa, India. Your primary objective will be to enhance guest and employee satisfaction while ensuring optimal financial performance across all food-related functions. As a Management position, you will supervise kitchen operations to guarantee a consistent and high-quality food output, along with developing and guiding the kitchen staff, including direct reports. It is essential to maintain sanitation and food standards at all times. Your responsibilities will include overseeing food preparation areas such as banquets, room service, restaurants, bar/lounge, and employee cafeteria, as well as support areas like the dish room and purchasing department. To be considered for this role, you should possess a high school diploma or GED and have at least 6 years of experience in the culinary, food and beverage, or related professional field. Alternatively, a 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related major from an accredited university, along with 4 years of relevant experience, will also be considered. Your core work activities will involve leading kitchen operations, setting and achieving culinary goals, ensuring culinary standards are met, providing exceptional customer service, and managing human resource activities. You will be responsible for directing day-to-day operations, setting performance standards, and monitoring staff performance. Additionally, you will oversee menu development, monitor food quality, handle customer feedback, and conduct training and coaching sessions for kitchen associates. As part of the Marriott International family, we encourage diversity and uphold an inclusive, people-centric culture. We are committed to providing equal opportunities, regardless of any protected basis. Join us at W Hotels to ignite curiosity, expand worlds, and experience life with a team that values innovation and a forward-thinking mindset. Be a part of a global brand that reinvents luxury norms and prioritizes personalized guest experiences. Your passion and dedication will help us bring our guests" passions to life through our culture and service philosophy, Whatever/Whenever. Welcome to W Hotels, where you can unleash your creativity, collaborate with a global team, and grow both professionally and personally.,

As a Mid-Level Mixologist at Zeus in Kanpur, you will be responsible for crafting a diverse range of cocktails, mocktails, and specialty drinks to meet customer preferences. With 4 to 6 years of relevant work experience in cocktail making and bartending, your primary focus will be on showcasing your passion for mixology and providing excellent customer service. Your expertise in mixology techniques, flair bartending, drink presentation, and ingredient knowledge will be crucial in developing and presenting an innovative drink menu. Your role will involve engaging customers with flair bartending skills, maintaining a clean and organized bar area, ensuring accurate inventory management, collaborating with the team to innovate the bar menu, and providing timely and friendly service to enhance customer satisfaction. Additionally, your ability to contribute to menu development, educate customers about drink options, and stay updated with industry trends will be essential in creating a welcoming atmosphere for patrons. If you have a strong attention to detail, excellent customer service skills, and a commitment to maintaining the highest standards of cleanliness and professionalism in the bar area, we invite you to join our team at Zeus and be a key player in delivering an exceptional mixology experience to our customers.,

As a dedicated Events Coordinator, your primary responsibility will be to provide compelling communication to potential guests, showcasing our brand, facility, and menu offerings. You will engage with prospective clients, addressing queries, alleviating concerns, and securing commitments through signed contracts and necessary deposits. Your role will involve conducting meetings with guests to showcase our facilities, curate menus, and offer additional services such as audio/visual setups and entertainment options. You will be tasked with developing agreements, menus, and event orders to ensure seamless execution. It will be your duty to enter events into the Open Table reservation system, reviewing the event schedule with the host to guarantee accurate planning. Collaborating closely with the Chef, you will coordinate event menus to maintain proper inventories and ensure item availability. On event days, you will coordinate with managers and servers to set up the rooms according to guest specifications, exceeding their expectations. Additionally, you will greet all parties upon arrival, reviewing arrangements, and introducing them to the Manager on Duty and lead server. Throughout events, you will oversee the execution, ensuring timely service and complete guest satisfaction. Following each event, you will conduct a post-event follow-up to assess the guest experience and explore possibilities for repeat bookings. Your role will also involve processing banquet checks and related documents in adherence to established accounting policies. Upholding a professional appearance as per the Employee Handbook guidelines is essential. With an in-depth understanding of all food and beverage menus and Fire Marshal requirements, you will manage all aspects of Conference and Banquet operations to achieve revenue targets. Utilizing historical data and statistical insights, you will drive the department towards its revenue goals. You will be responsible for achieving budget targets for Banqueting and catering, focusing on assigned corporate accounts. Additionally, you will play a crucial role in preparing comprehensive orientation programs for new staff, ensuring they are well-equipped to deliver exceptional service.,

Are you passionate about creating mouth-watering food that brings joy to people We're looking for a Chef who doesn't just cook but crafts memorable dining experiences through unreasonable hospitality and a passion for innovation. A culinary professional who's not afraid to experiment and push the boundaries of traditional fast food. Someone who values hospitality just as much as the food itself. A team player who's ready to learn, adapt, and grow with our vibrant fast food brand. Willing to relocate and embrace new opportunities as Jerry's expands. As a Chef at Jerry's, you will be at the heart of our culinary operations, responsible for not only preparing high-quality food but also for delivering exceptional guest experiences through unreasonable hospitality. You will craft delicious, innovative dishes that align with Jerry's fast food offerings, including rolls, wraps, fries, and more. Beyond cooking, you will actively contribute to menu development, collaborate with the team, and help shape the culinary culture at Jerry's. If you're ready to be part of something extraordinary, let's talk! Drop me a message or email us at [your email] to apply or share with your network!,

Are you passionate about health, food, and fitness Do you want to be part of a revolutionary journey in healthy eating and weight loss Rasamrit is seeking a visionary individual to join as the first Nutritionist with the potential to grow into a Co-Founder role. We are looking for a passionate individual with a strong knowledge of diets, nutrition, and food science. You should share our vision of transforming lives through healthy eating. Excellent communication skills are essential to engage and inspire clients. We need a self-starter who is ready to take ownership and lead from the front. Your responsibilities will include developing a comprehensive menu that aligns with Rasamrit's philosophy of health and taste. This involves creating detailed food menus with calorie counts, macros, and other nutritional details. Additionally, you will be responsible for creating personalized diet plans based on clients" goals, preferences, and health needs. Client engagement is crucial, requiring regular follow-ups to track progress and ensure satisfaction. As part of the team, you will collaborate on marketing strategies to promote Rasamrit's offerings. Representing the brand during campaigns, workshops, and events will be a key part of the role. You will also play a role in future leadership by setting the standard for the nutrition team and leading its growth. In return, we offer a clear path to leadership within the nutrition team, with the potential to earn a Co-Founder position based on exceptional performance and alignment with Rasamrit's vision. You will have the opportunity to work with a company that prioritizes health over profits. Requirements for this position include being based in or willing to relocate to Yelahanka, Bangalore. You should have relevant qualifications or experience in nutrition and dietetics, as well as the ability to connect with clients and inspire confidence in their health journey. A strong entrepreneurial mindset is also necessary for success in this role.,

As an organized and proactive individual, you will be responsible for overseeing the department and its personnel. Your role will involve implementing and monitoring the methods, systems, and controls established by the top management. Additionally, you will maintain records of social Functions History Cards and prospective clients. A key aspect of your responsibilities will be making repeat business calls to important hotel and banquet clients. You will also be tasked with developing banquet sales through personal contacts. Furthermore, you will be required to enhance the existing banquet menus for tea, snacks, cocktails, and formal sit-down lunches. To excel in this role, a qualification in Hotel Management is essential. Your commitment to delivering high-quality service and your proactive approach will be instrumental in driving the success of the department.,

The ideal candidate for this role is a seasoned chef with a background in fine dining. As the Chef, you will be responsible for running an efficient kitchen by continuously seeking ways to enhance the menu, preparing high-quality food, and collaborating closely with restaurant managers to oversee the overall food and beverage operations of the restaurant. Your key responsibilities will include consistently preparing innovative and creative cuisine of the highest quality for dining rooms, banquets, and other food facilities to ensure exceptional member satisfaction. You will also manage the kitchen operations efficiently, overseeing areas such as profit management, stock control, waste reduction, hygiene practices, and staff training. It will be your duty to train, develop, and motivate executives, supervisors, and culinary staff to consistently meet and exceed food preparation standards. Displaying exceptional leadership qualities, you will create a positive work environment, provide guidance to employees as needed, and maintain a professional management approach. In addition, you will provide guidance and direction to your team, set performance standards, and monitor their performance to ensure the highest level of service. Utilizing your interpersonal and communication skills, you will lead and influence the kitchen staff, improving service by understanding member needs and offering guidance, feedback, and coaching where necessary. As a Chef, you will be involved in menu development, ensuring updated costing of all dishes, and creating visually appealing food displays. It will also be your responsibility to maintain compliance with food handling and sanitation standards, as well as ensuring that all kitchen equipment is properly maintained and in working order according to local health and Club standards. To qualify for this position, you should hold a degree in Hospitality or Culinary Arts, have at least 15 years of kitchen experience in a similar capacity within a five-star hotel, and experience in leading and supervising junior chefs. You should also possess a strong understanding of P&L Statements, as well as a background in HACCP procedures and their application.,

You will be responsible for preparing indents for the F&B section based on consumption patterns, tracking breakages, maintaining consumption reports, and managing department costs. It is essential to ensure the implementation of company discipline at the site and adhere to proper food hygiene and storage practices. Your duties will also include managing the care and handling of catering service and buffet equipment, enforcing safe working practices with subordinate staff, and following all safety rules and procedures as per site requirements. Additionally, you must ensure that equipment and materials are not left unattended. In terms of food operations, you will need to ensure that all service deliveries align with the client's terms and conditions, develop new menus, and come up with ideas for promotions and special events. Maintaining strict adherence to safety and hygiene policies at the site is crucial. Conducting operational audits to confirm compliance with established processes and policies is also part of your responsibilities. Maintaining effective communication with clients regarding services, new initiatives, and hygiene issues is vital for client retention. You need to ensure that branding policies are followed, leading to 100% client retention. Addressing client issues promptly and efficiently is essential. Cost management will be another key aspect of your role. This involves coordinating with the Purchase department to understand cost trends, developing operational strategies to address cost increases, and analyzing operational cost centers to enhance efficiency at the site. To qualify for this position, you should have experience in a high-pressure catering environment, preferably in a commercial or industrial setting. Familiarity with electronic cash register systems and basic bookkeeping is required. Computer literacy, strong communication skills, work scheduling and planning abilities, and leadership skills are also necessary. If you are interested in this opportunity, please reach out to siddhant.kanojia@sodexo.com.,

As an Executive Chef at Little Italy in Bengaluru, you will play a vital role in leading the kitchen operations to deliver an exceptional dining experience for our guests. With your culinary expertise and creativity, you will be responsible for menu development, recipe creation, and ensuring the highest standards of food preparation. Your role will encompass kitchen management, where your attention to detail and time management skills will be crucial in maintaining the quality and consistency of our offerings. As a leader, you will oversee a team of culinary professionals, providing guidance, training, and support to ensure a cohesive and efficient work environment. Your qualifications should include culinary skills, menu development experience, and a background in fine dining. Your ability to communicate effectively, solve problems efficiently, and exhibit strong leadership qualities will be essential in excelling in this role. While prior experience in Italian cuisine is advantageous, a degree in Culinary Arts or a related field will be beneficial for success in this position.,

As the Bar Manager, you will be responsible for overseeing all aspects of the bar operations at our establishment in Mumbai. Your main duties will include staff management, customer service, inventory management, menu development, compliance and safety, marketing and promotions, financial management, and bar maintenance. One of your key responsibilities will be managing the bar staff, which includes hiring, training, and supervising bartenders, servers, and barbacks. You will ensure that the team is properly trained, motivated, and follows standard operating procedures to deliver exceptional customer service. Interacting with customers, addressing their concerns, and overseeing the prompt and accurate service of beverages will also be part of your role to create a positive customer experience and build customer loyalty. In terms of inventory management, you will be in charge of managing the bar inventory by ordering supplies, monitoring stock levels, and tracking costs. Maintaining accurate records, handling product rotation, and minimizing waste will be essential. You may also negotiate with suppliers to ensure competitive pricing and quality products. Collaborating with the team to create and update the bar menu will involve identifying popular trends, introducing new and seasonal beverages, and ensuring a diverse and appealing selection that considers customer preferences, pricing, and profitability. Ensuring compliance with local, state, and federal regulations related to alcohol service and safety is crucial. You will be responsible for adhering to licensing requirements, age verification procedures, and responsible alcohol service practices, as well as implementing safety protocols and emergency response plans. Developing and implementing marketing strategies to attract and retain customers will involve organizing special events, promotions, and themed nights to increase sales through various channels such as social media, advertising, and partnerships. Monitoring financial performance, analyzing sales data, and managing costs will be part of your financial management responsibilities. Tracking revenue, expenses, and profitability, creating budgets, monitoring pricing strategies, and implementing strategies to improve financial results will be key. Overseeing the cleanliness, organization, and maintenance of the bar area is also important. You will ensure that equipment is properly maintained, repairs are promptly addressed, and the environment is clean and hygienic by collaborating with the facility management team. This is a full-time position that requires a minimum of 10 years of experience in bartending. The work location is in person, and you will play a crucial role in the success of our bar operations.,

A food and beverage executive is a pivotal role within the hospitality industry, entrusted with the responsibility of supervising the food and beverage operations of a company or establishment. Your primary duties encompass various key areas: **Menu Development**: Your role involves the creation and periodic updates of menus that align with customer preferences and current market trends. **Cost Control**: You will be tasked with monitoring food and beverage costs, establishing budgets, and implementing effective cost-saving strategies to optimize financial performance. **Quality Control**: It is imperative to uphold high standards of quality in all food and beverage aspects to ensure consistency and customer satisfaction. **Vendor Management**: Building and maintaining relationships with suppliers, negotiating contracts, and overseeing vendor performance are integral aspects of your responsibilities. **Staff Management**: Recruitment, training, and supervision of food and beverage staff to provide exceptional customer service is a critical component of your role. **Regulatory Compliance**: Compliance with health, safety regulations, food safety standards, and licensing requirements falls under your purview to maintain operational integrity. **Customer Satisfaction**: Your focus on customer feedback, resolution of complaints, and implementation of enhancements aims to elevate the overall dining experience. **Sales and Marketing**: Developing strategies to boost sales, promote special events, and attract a broader customer base are essential for business growth. **Financial Reporting**: Analysis of financial data, report preparation, and offering recommendations to enhance profitability are key responsibilities that contribute to the business's success. In essence, your role as a food and beverage executive is fundamental in steering the triumph and prosperity of the establishment.,

As a Dietician, you will play a crucial role in patient care by assessing, developing, and implementing personalized nutrition plans to improve patients" health outcomes, manage chronic conditions, and support overall recovery through therapeutic diets. Your main responsibility will be to collaborate with doctors, nurses, and other healthcare professionals to ensure that the dietary needs of patients are met effectively. You are expected to manage out-patients, in-patients, and on-call consultations. Your key responsibilities will include evaluating patients" nutritional needs by reviewing their medical history, current health status, and dietary habits. You will be required to develop individualized diet plans tailored to specific medical conditions such as diabetes, hypertension, and renal issues, taking into account any dietary restrictions. Nutritional counselling is a vital part of your role, where you will educate patients and their families on proper nutrition, therapeutic diets, and lifestyle changes necessary to support recovery and manage chronic conditions. Working closely with the medical team, you will integrate nutrition plans into patient care strategies, assist in the preparation of hospital menus to meet nutritional standards and cater to special dietary requirements. Monitoring and evaluating patients" progress, adjusting diets as needed, and reporting findings to physicians and healthcare staff will be part of your routine. Ensuring compliance with health and safety regulations related to food service and handling within the hospital is essential. Additionally, you will provide training to hospital staff on topics related to nutrition and therapeutic diets, while maintaining accurate records of patients" dietary plans, progress, and any adjustments made. To be successful in this role, you should hold a Bachelor's or Master's degree in Nutrition, Dietetics, or a related field. A certification as a Registered Dietitian Nutritionist (RDN) or Certified Clinical Nutritionist (CCN) is preferred. Ideally, you should have 2-3 years of experience as a Dietician, preferably in a hospital or clinical setting. Preferred qualifications include experience with specialized diets such as oncology nutrition, knowledge of hospital dietary regulations and healthcare standards, and the ability to conduct nutritional seminars or group sessions for patients and staff. This is a full-time position with benefits including health insurance, provident fund, and the option to work from home. The work schedule is during the day shift, and the work location is in person. If you meet the required qualifications and are passionate about making a difference in patients" lives through personalized nutrition plans, we encourage you to apply before the application deadline on 30/10/2024.,

The Head Chef is responsible for overseeing kitchen activities, ensuring high-quality food preparation, and maintaining customer satisfaction through exemplary plating and service. They will be involved in creating new dishes, developing menus, and supervising a team of culinary professionals to maximize guest experience. Additionally, the Head Chef will play a crucial role in meeting business goals and maintaining financial efficiency through effective purchasing and staffing strategies while adhering to Cafe SOPs in all operations. Key Responsibilities: - Develop menus featuring new and existing culinary creations to ensure variety and quality in servings. - Direct and control the food preparation process to maintain consistency and excellence. - Review and refine dishes before serving to uphold standards of quality and presentation. - Plan equipment and ingredient orders to address shortages and ensure seamless kitchen operations. - Coordinate equipment repairs and promptly address any operational issues or defects. - Assist in hiring, managing, and training kitchen staff while ensuring adherence to Cafe SOPs. - Supervise and evaluate the performance of kitchen staff, estimating workloads and managing food costs. - Ensure compliance with nutrition, sanitation regulations, and safety standards in all kitchen operations. Requirements and Skills: - Educational background: HSSC / Hospitality graduate. - Extensive operational knowledge of F&B Production. - Work Experience: 4+ Years of Experience. Location: Panshet Pune, Maharashtra Duration: Full-time Department: Food & Beverage Production The ideal candidate for this role should possess a strong culinary background, leadership skills, and a passion for delivering high-quality food and service. If you have the required educational background and experience, we welcome you to apply for this exciting opportunity as our Head Chef.,

You are an experienced and passionate Head Chef specializing in Chinese, Tandoor, and Indian cuisines, entrusted with leading the kitchen operations. Your deep understanding of regional flavors, traditional cooking techniques, and modern presentation styles will be instrumental in crafting exceptional dining experiences for our customers. As the Head Chef, you will be responsible for menu planning, maintaining quality standards, managing kitchen staff, ensuring food safety compliance, and delivering memorable culinary offerings. Your key responsibilities will include developing authentic and innovative Chinese, Tandoori, and Indian dishes while ensuring consistency in flavor, nutrition, and presentation. You will lead and supervise the kitchen team, allocate tasks efficiently, and conduct regular training sessions on food preparation and hygiene. Quality control is paramount, and you will be tasked with monitoring dish quality, portion control, food waste, and kitchen cleanliness to uphold the highest standards. In terms of procurement and inventory management, you will be responsible for sourcing high-quality ingredients, managing vendor relationships, tracking kitchen inventory, and controlling costs to meet profitability targets. Your role will require proven experience as a Head Chef or Executive Chef in a multi-cuisine kitchen, with expertise in Chinese, Indian, and Tandoori preparations. Strong leadership, communication skills, and familiarity with food safety standards are essential attributes for this position. A culinary degree or diploma is preferred but not mandatory if you possess significant relevant experience. Preferred skills include creativity in food styling and plating, the ability to train junior chefs, and manage a multicultural kitchen staff. This is a full-time position with day shift hours and a yearly bonus. The work location is in person, with an expected start date of 01/08/2025.,