107 Menu Development Jobs - Page 2

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.,

As a Chef de Partie (CDP) in the Food & Beverage / Kitchen department, you will be responsible for overseeing a specific section of the kitchen, which could include Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger. Your primary focus will be to uphold high standards of food preparation, presentation, and hygiene while effectively supervising junior staff within your section. Your key responsibilities will involve preparing and cooking dishes according to hotel standards and recipes specific to your assigned kitchen section. It will be essential to ensure that mise-en-place is complete and that your station is fully prepared before service commences. Additionally, you will be tasked with supervising and coordinating the activities of Commis Chefs and kitchen assistants within your section, monitoring portion sizes, food presentation, and taste consistency, and maintaining cleanliness and hygiene to adhere to food safety regulations. Collaboration with the Sous Chef/Executive Chef to communicate daily specials, stock levels, and equipment issues will be crucial. You will also be involved in receiving and storing deliveries, contributing to menu development by suggesting new dishes and enhancing existing offerings, as well as training and mentoring junior staff to elevate their culinary skills and professionalism. Depending on the department you specialize in, such as Indian, Continental, Chinese, Tandoor, Bakery & Pastry, or Garde Manger, you will be expected to demonstrate expertise in the respective cuisine or section. A strong foundation in culinary arts or hotel management, along with at least 2-4 years of kitchen experience focusing on a specific cuisine/section, will be necessary. Moreover, possessing knowledge of food safety and hygiene standards, creativity, attention to detail, and strong communication and time management skills are essential for success in this role. This is a full-time position requiring in-person work, and the ideal candidate should be proficient in English. The expected start date for this role is 15/07/2025. Benefits for this position include provided meals.,

The role entails overseeing Food & Beverage operations, encompassing end-to-end dining service management, team leadership, and process optimization to elevate guest experience and align with business goals. You will be accountable for supervising staff, managing budgets, developing menus, and ensuring customer satisfaction. Your responsibilities will include hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. You will orient and train new staff, supervise the team, manage the food and beverage budget, monitor costs, and implement cost-saving measures. Additionally, you will create and test new recipes, develop menus, and ensure customer satisfaction. You must ensure staff adherence to standards, oversee compliance with food safety and hygiene standards, and handle internal and statutory audits. You should possess a Graduation in Hotel Management/Food & Beverage service and a minimum of 10 years of experience with a 5-star reputed hotel chain, along with experience in leading and supervising F&B teams. Adaptability to handle other assigned tasks by superior management is also crucial.,

Job Summary: We are seeking a skilled and passionate Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

Job Summary: We are seeking a skilled and passionate Junior Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed

As the Management at The Westin Mumbai Garden City, you will be responsible for ensuring the quality, consistency, and production of the restaurant kitchen. You will showcase your culinary talents by actively participating in tasks while leading the staff and overseeing all food-related functions. Your role will involve coordinating menus, purchasing, staffing, and food preparation for the property's restaurant with the aim of enhancing guest and employee satisfaction while adhering to the operating budget. It is imperative to prioritize sanitation and food standards and to develop and train the team to achieve improved results. To qualify for this position, you should possess a high school diploma or GED along with 4 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 a related major coupled with 2 years of relevant experience will be considered. Your core responsibilities will include ensuring that culinary standards and responsibilities are met for the restaurant. This involves supervising restaurant kitchen shift operations, maintaining food preparation and storage standards, planning and managing food quantities and plating requirements, as well as developing daily and seasonal menu items. You will be expected to lead the kitchen team by coordinating activities, providing guidance, and setting a positive example to ensure exceptional customer service. Moreover, you will play a crucial role in establishing and maintaining restaurant kitchen goals, managing day-to-day operations, and consistently exceeding customer expectations. Your commitment to managing and conducting human resource activities will involve identifying developmental needs, coaching, mentoring, and participating in employee progressive discipline procedures. Additionally, you will be responsible for providing information to supervisors, attending meetings, and actively contributing to the overall success of the property. At The Westin, we are dedicated to empowering our guests to enhance their well-being during their travels, and we strive to become the preeminent wellness brand in hospitality. As a valued member of our team, you should embody passion, activity, optimism, and a sense of adventure. We encourage you to embrace your well-being practices both on and off the property, as we believe that our associates" diverse backgrounds and experiences are our greatest strength. Join us in creating a welcoming and inclusive environment where everyone has equal opportunities for growth and success.,

The Head Chef plays a pivotal role in the culinary department, ensuring that the cooking standards align with the restaurant's vision and customers" expectations. This esteemed position requires outstanding culinary skills and the ability to efficiently manage a kitchen. Responsibilities include overseeing menu planning and execution, managing kitchen staff, and ensuring smooth service operations. A successful Head Chef fosters a team-oriented atmosphere, encourages creativity in menu development, and upholds strict adherence to health and safety procedures. It is essential to balance the restaurant's financial goals with culinary aspirations to maintain quality within budget constraints. The Head Chef's innovative dishes not only please patrons but also enhance the restaurant's reputation, delivering a memorable dining experience where culinary arts and exceptional service converge. Key Responsibilities: - Develop innovative recipes and menus reflecting the restaurant's brand and exceeding guest expectations. - Manage kitchen staff by hiring, training, and evaluating employees. - Oversee kitchen operations, including food preparation, cooking, and plating to ensure the highest quality. - Maintain kitchen hygiene to comply with health and safety regulations. - Manage food inventory, order supplies, and control food costs to stay within budget. - Monitor kitchen equipment for safety and functionality. - Implement seasonal menus based on availability and culinary trends. - Collaborate with front-of-house staff to ensure a seamless dining experience. - Stay updated on new cooking techniques and culinary trends. - Address customer complaints and feedback regarding meals and services. - Inspire, motivate, and lead the kitchen team to ensure high morale and productivity. - Conduct regular team meetings to enhance operations and brainstorm new ideas. - Participate in local community events to boost restaurant visibility and engagement. - Maintain high standards of cleanliness and organization in the kitchen area. Required Qualifications: - Proven experience as a Head Chef or in a similar role in a busy kitchen. - Preferably hold a degree from a culinary school. - In-depth knowledge of culinary techniques and cuisines. - Strong leadership and management abilities. - Excellent understanding of food safety regulations and kitchen hygiene. - Ability to work under pressure in a fast-paced environment. - Strong attention to detail and high standards. - Financial acumen with experience in budget management. - Multitasking and effective prioritization skills. - Excellent communication and interpersonal skills. - Strong creativity and passion for food. - Familiarity with food trends and seasonal ingredients. - Ability to create a cohesive team and maintain a positive working environment. - Flexibility to work extended hours, including evenings and weekends. - Strong problem-solving skills and adaptability to changing situations. - Previous experience working with food suppliers and industry networks. Skills: - Creativity - Menu development - Communication skills - Team collaboration - Food safety - Budget management - Food inventory - Kitchen management - Culinary skills - Time management - Problem-solving - Leadership - Cost management - Leadership skills,

Description We are seeking an experienced Executive Chef to lead our kitchen team and ensure exceptional culinary experiences for our guests. The ideal candidate will bring creativity, leadership, and a passion for high-quality food. Responsibilities Oversee daily kitchen operations and manage kitchen staff. Create and design innovative and seasonal menus. Ensure the highest quality of food is prepared and presented. Maintain inventory and order supplies as needed. Monitor food safety and cleanliness standards in the kitchen. Train and mentor kitchen staff, fostering a positive work environment. Collaborate with management on budgeting and cost control initiatives. Skills and Qualifications Culinary degree or equivalent experience in the kitchen. 1-5 years of experience in a similar role, preferably in a fine dining or high-volume restaurant. Strong leadership and team management skills. Proficiency in various cooking techniques and cuisines. Knowledge of food safety regulations and practices. Excellent time management and organizational skills. Ability to work under pressure and meet deadlines.

Job description 1. Supervise the functions of the department employees, facilities smooth operations on a daily basis. 2. Ensures clean & safe work environment for team & Customers. 3. 80% time in customers area: ordering, processing sales &managing customer concerns. 4. To maintain staff discipline and to ensure their grooming and appearance is as per desired specification. 5. To conduct daily lineups/briefings with all staff and update them about any special events/promotions and targets for the day. 6. Assign the respective sections to the staff in each shift. 7. Takes customer feedback Be conversant with all items on the menu and emphasize on up selling. 8. Attend to all guest queries promptly in a professional manner to ensure 100 % guest satisfaction 9. Maintain inventories of supply items, all crockery, cutlery & glassware and generally assist the outlet manager to minimize costs, spoilages and breakages. 10. To maintain a high standard of personal appearance and hygiene at all times. 11. Ensure minimal integrity issues at the outlets 12. To give the feedback of guest/staff to Restaurant Manager/Assistant Restaurant Manager on a regular basis.

Planning and directing food preparation and culinary activities Ensure food safety & sanitation regulations are followed Manage the kitchen's budget and vendor relations Manage food inventory and order supplies Perform administrative duties

Job Summary We are looking for a talented and driven Junior Sous Chef who is well-versed in multi-cuisine cooking , with strong expertise in authentic Gujarati cuisine . The ideal candidate will have excellent team management skills, a keen eye for detail, and a commitment to long-term growth with the brand. Key Responsibilities Prepare and supervise high-quality, well-presented dishes across Indian, Continental, and Gujarati cuisines Maintain consistency in taste, texture, and hygiene across all kitchen sections Lead, train, and motivate junior staff to ensure efficient team performance Monitor kitchen inventory, assist with procurement, and minimize wastage Uphold all food safety and hygiene standards in compliance with brand policies Contribute ideas for menu development and regional specials Demonstrate initiative in problem-solving and day-to-day kitchen challenges Candidate Requirements 5-6 years of professional kitchen experience with at least 1-2 years in a Culinary Leadership role Proven culinary expertise in Gujarati cuisine, with strong multi-cuisine knowledge Strong team leadership, communication, and mentoring abilities Attention to detail, organizational discipline, and quality consistency A calm, positive, and collaborative approach under pressure Looking for long-term career stability and professional growth What We Offer On-site accommodation provided by the company A supportive and professional kitchen environment Growth opportunities within a progressive, luxury hospitality brand Work in a serene, wildlife-connected destination Location: The Postcard Gir Wildlife Sanctuary, Gujarat Department: Culinary Reports To: Resort Manager Employment Type: Full-time

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

Ensuring Culinary Standards and Responsibilities: Food Quality and Consistency: Supervise kitchen operations to ensure compliance with food and beverage standards, maintaining superior quality in all dishes. Menu Development: Work closely with the team to develop daily, seasonal, and special menu items, ensuring they meet guest expectations and business needs. Food Safety & Sanitation: Ensure all food safety regulations are adhered to, including proper food storage, handling, and maintaining correct cooking temperatures. Plating and Presentation: Oversee the visual presentation of dishes, ensuring high-quality plating and decoration that reflects the restaurant's brand and standards. Operational Efficiency: Estimate daily food production needs and ensure that kitchen inventory is managed efficiently, minimizing waste while ensuring sufficient stock. Leading the Kitchen Team: Team Supervision: Supervise cooks and kitchen staff, ensuring they perform their duties effectively while maintaining a positive work environment. Staff Training & Development: Train team members on food preparation methods, handling safety protocols, and culinary techniques to ensure high standards are met. Employee Engagement: Foster a culture of respect, cooperation, and mutual trust among the kitchen staff, ensuring collaboration and smooth daily operations. Role Modeling: Serve as a role model for kitchen staff by leading with professionalism, integrity, and a focus on guest satisfaction. Establishing and Maintaining Kitchen Goals: Operational Targets: Set and manage kitchen goals, such as performance objectives, budget management, and team development. Ensure the kitchen meets or exceeds the property's financial goals. Safety & Compliance: Ensure compliance with all health and safety standards, handling incidents or accidents effectively and ensuring that safety measures are in place for staff. Ensuring Exceptional Customer Service: Guest Satisfaction: Prioritize guest satisfaction by delivering excellent food quality and service. Address guest concerns and feedback to improve the overall dining experience. Service Excellence: Provide coaching and guidance to staff on improving customer service and food quality, fostering a customer-centric attitude among the team. Interaction with Guests: Engage with guests as necessary to gather feedback on food and service quality, using insights to enhance the restaurant's offerings. Human Resource Activities: Staff Development: Identify the developmental needs of team members and provide coaching, mentoring, and training to help improve their culinary skills. Performance Management: Manage employee performance through appraisals, feedback, and progressive discipline procedures, helping to ensure continuous improvement in team performance. Hiring & Recruitment: Assist in the recruitment and selection of kitchen staff, ensuring that the team is adequately staffed with skilled culinary professionals. Qualifications & Requirements: Education: Minimum: High school diploma or GED equivalent. Preferred: 2-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field. Experience: Minimum: 4 years of experience in culinary or food & beverage operations, or 2 years with a culinary degree in a relevant role. Preferred: Extensive experience in kitchen management or a similar leadership role in a high-volume, upscale dining environment. Skills & Competencies: Culinary Expertise: In-depth knowledge of food preparation, cooking techniques, and kitchen management. Leadership: Strong ability to lead, motivate, and develop a team of culinary professionals. Customer Service: Ability to engage with guests and respond to feedback effectively to improve the dining experience. Time Management & Organization: Strong organizational skills to manage kitchen operations, inventory, and staff schedules efficiently. Communication Skills: Ability to communicate clearly and professionally with both staff and guests. Financial Acumen: Knowledge of budget management and cost control in the kitchen, ensuring profitability while maintaining quality. Other Requirements: Physical Ability: Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds, with assistance for heavier items. Flexibility: Willingness to work during peak hours, weekends, and holidays as required by the business. Core Activities & Work Flow: Overseeing Daily Kitchen Operations: Monitor all kitchen activities to ensure food quality, safety, and service standards are consistently met. Staff Coordination: Manage shift schedules, staff assignments, and ensure smooth coordination between kitchen and front-of-house teams. Menu Development: Collaborate with the team to design seasonal menus, offering creative, high-quality dishes that align with guest preferences and trends. Inventory & Cost Control: Regularly check inventory and manage food costs, ensuring efficient use of resources while maintaining quality. Staff Training & Development: Regularly train the kitchen team on new techniques, menu updates, and best practices in food preparation and sanitation. Guest Interaction: Occasionally engage with guests to gather feedback, address concerns, and ensure the dining experience exceeds expectations. Team Development & Motivation: Foster a positive, team-oriented environment through open communication, setting clear goals, and recognizing high performers. Why this Role is Crucial: The Executive Sous Chef / Chef De Cuisine plays a pivotal role in ensuring that the restaurant's kitchen operates smoothly, efficiently, and consistently delivers exceptional food that meets guest expectations. By focusing on team leadership, food quality, and operational efficiency, this role helps maintain high standards, drive guest satisfaction, and contribute to the profitability and reputation of the property. If you're seeking a professional in this role, you'll want someone who combines strong culinary skills with leadership, financial management, and exceptional customer service. This ensures not only that food standards are met but that the kitchen team operates at peak performance, driving both guest satisfaction and business success.

As an Assistant Food and Beverage Manager at our property, you will play a crucial role in overseeing the food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, ensuring the implementation of departmental strategies aligned with the brand service strategy. Your focus will be on meeting the brand's target customer needs, enhancing employee satisfaction, driving revenue growth, and optimizing the financial performance of the department. Your efforts will contribute to delivering exceptional products and services that exceed the expectations of our guests and employees, ultimately providing a significant return on investment. To qualify for this position, you should possess a high school diploma or GED along with at least 6 years of experience in the food and beverage, culinary, event management, or a related professional area. Alternatively, a 2-year degree in a relevant field from an accredited university combined with 4 years of experience will also be considered. Your core responsibilities will include developing and executing food and beverage strategies and goals, leading food and beverage teams, maximizing food and beverage revenue, ensuring exceptional customer service, and managing human resource activities. You will collaborate with your team to innovate promotions, menu offerings, and presentations, align the operating strategy with the brand's business objectives, and drive the execution of departmental goals. Moreover, you will lead and motivate your team through effective communication, regular briefings, and performance evaluations, ensuring that service standards are consistently met. Your role will involve monitoring financial performance, implementing cash and liquor control policies, and fostering a culture of exceptional customer service across all food and beverage areas. As part of our commitment to diversity and inclusivity, Marriott International is an equal opportunity employer that values a people-first culture. By joining the Sheraton family, you will become part of a global community that has been connecting people since 1937. We strive to create a sense of belonging in over 400 communities worldwide, offering engaging experiences and thoughtful service to our guests. If you are a team player who is passionate about delivering exceptional guest experiences, we invite you to explore career opportunities with Sheraton. Join us in our mission to be The World's Gathering Place, where you can unleash your potential, contribute to a dynamic global team, and embark on a rewarding professional journey.,

You are a skilled and passionate Continental Cook who will be joining our culinary team. Your main responsibility will be preparing and cooking a variety of continental dishes, ensuring the highest standards of food quality and presentation. It is crucial that you have a strong understanding of continental cuisine, a creative flair, and the ability to work efficiently in a fast-paced kitchen environment. You will be expected to prepare and cook a wide range of continental dishes, including appetizers, main courses, and desserts. Following recipes and presentation specifications as directed by the Head Chef is essential to ensure that all dishes are prepared and presented to the highest standards of quality and taste. Additionally, you will assist in the development and updating of the continental menu, incorporating seasonal ingredients and innovative culinary techniques. Monitoring the quality of ingredients and finished dishes, conducting taste tests, and maintaining a clean and organized workstation are key aspects of your role. You will also be responsible for assisting in managing inventory levels, kitchen operations, and ensuring customer satisfaction by meeting preferences and dietary requirements. To excel in this role, you should have proven experience as a Continental Cook or in a similar role in a high-volume kitchen. A strong knowledge of continental cuisine and cooking techniques, along with excellent organizational and multitasking skills, is required. Strong communication and interpersonal skills, attention to detail, and a commitment to maintaining high standards of food quality and presentation are also essential qualities. This is a full-time position with a day shift schedule located in Andheri. A culinary degree or equivalent professional training is preferred, and 3-5 years of experience in cooking is required. If you possess the necessary qualifications and skills, we look forward to welcoming you to our team!,

As a Head Chef at our restaurant in Nagpur, you will play a crucial role in leading our kitchen team and overseeing all culinary operations. Your passion for food, creativity in menu development, and strong leadership skills will be essential in ensuring high-quality food production, kitchen efficiency, and upholding health and safety standards. You will be responsible for creating and updating innovative, seasonal, and cost-effective menus that align with our restaurant's concept and customer preferences. Additionally, you will supervise kitchen staff to ensure efficiency and adherence to kitchen protocols, maintain quality control to ensure dishes meet high standards of taste, presentation, and consistency, and manage inventory, order supplies, and control food costs while minimizing waste. Maintaining cleanliness, hygiene, and safety standards in accordance with food safety regulations will be a key focus, along with recruiting, training, and mentoring kitchen staff to foster a positive and professional work environment. Collaboration with restaurant management, monitoring food cost and kitchen expenses, and establishing relationships with suppliers for quality ingredients at competitive prices will also be part of your responsibilities. To excel in this role, you should have proven experience as a Head Chef or similar leadership role, a culinary degree or equivalent experience in a professional kitchen, strong knowledge of food safety, hygiene, and kitchen operations, and the ability to manage and inspire a team effectively. Your creativity in menu planning, time management, organizational skills, and problem-solving abilities will be crucial, along with strong financial acumen in budgeting and cost control. Flexibility to work evenings, weekends, and holidays is required. If you are a dynamic and experienced culinary professional looking to lead a dedicated kitchen team in a fast-paced environment, we invite you to apply for this exciting opportunity.,

As a skilled Indian Cuisine Chef, you will be responsible for preparing and presenting authentic Indian dishes with consistency and precision. Your role will involve supervising junior staff to ensure adherence to kitchen standards and hygiene practices. Additionally, you will assist in menu development and conduct new recipe trials for Indian cuisine. Monitoring food quality, portion control, and reducing kitchen wastage will be crucial aspects of your daily tasks. You will also be expected to ensure timely mise-en-place and efficient execution during peak hours. Maintaining cleanliness and compliance with food safety protocols is essential for this role. In this position, managing inventory levels for the Indian section and assisting in the ordering process will be part of your responsibilities. Furthermore, training commis and junior cooks on Indian cooking techniques and plating will be a key aspect of your role. Your contribution to innovation while preserving traditional flavor profiles will be highly valued. This is a full-time position that offers the benefit of food provided. The work location is in person, where you will have the opportunity to showcase your expertise in Indian cuisine and contribute to a dynamic kitchen environment.,

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations. As the manager, you will be responsible for ensuring the delivery of exceptional guest experiences, while effectively forecasting, planning, and managing F&B orders, staff, and finances. Your primary objective will be to maximize sales and revenue by consistently meeting and exceeding customer expectations, fostering employee engagement, and maintaining a strong focus on quality and efficiency. By implementing innovative strategies and maintaining high standards, you will play a pivotal role in driving the success of our F&B department and enhancing overall guest satisfaction.

Responsibilities: * Assist Head Chef with menu planning & cost control * Execute recipes flawlessly * Prepare food for service * Manage kitchen operations * Collaborate on culinary projects Cafeteria

As an Operations Manager in the F&B industry, your primary responsibility will be to oversee the operational aspects of the restaurant, bar, banquet, and room service areas. You will be in charge of planning, directing, and coordinating these operations to ensure efficient service delivery and maintain quality food and beverage offerings. It is crucial to uphold cleanliness, ambiance, and readiness standards in the restaurant and bar to provide a pleasant experience for guests. In terms of staff management and training, you will recruit, train, and supervise the F&B staff, including servers, bartenders, and chefs. You will be responsible for preparing staff schedules, ensuring adequate coverage during peak hours, and conducting performance reviews to support ongoing development and coaching opportunities. Your focus on customer experience will involve maintaining high levels of customer satisfaction by upholding service and product standards. Handling guest complaints and feedback in a professional manner, monitoring customer preferences, and adapting menus or services as needed to enhance the overall dining experience will be essential responsibilities. Financial and inventory management will also be a key part of your role. You will prepare and manage department budgets, analyze sales reports, and monitor inventory levels to control costs effectively. Collaboration with chefs and kitchen staff on menu development and pricing, ensuring menu consistency, and overseeing portion control will contribute to the success of the F&B department. Compliance with health, hygiene, and food safety standards, as well as licensing, fire, and workplace safety regulations, is paramount. Regular inspections and staff training on safety protocols will be necessary to maintain a safe and secure environment for both guests and employees. Vendor and supplier management will involve negotiating supply contracts, ensuring timely delivery of goods, and maintaining cost-effective purchasing practices without compromising quality standards. Your role will also include contributing to long-term strategic goals, analyzing industry trends, and submitting performance reports to senior management to support decision-making processes. This full-time position offers benefits such as provided food and paid time off, with work schedules including day and night shifts at the designated in-person work location.,

Frutta is South India's most preferred one-stop corporate refreshment & experience partner, offering an exciting assortment of refreshments and events integrated with technology for unparalleled hospitality. With an extensive network of top-tier vendors specializing in culinary delights and event management, we deliver exceptional experiences tailored to corporate needs. As a Menu Planning Chef at Frutta, your responsibilities will include conceptualizing and creating diverse and innovative menus that align with client expectations and preferences. You will have exposure to South Indian, North Indian, Andhra Style, Chinese, Continental, and other common menus for corporates. Staying updated on culinary trends and industry innovations is crucial to keep menus fresh and exciting. Your role will involve close coordination with partner kitchen teams to communicate menu changes, new dishes, and recipe specifications. Conducting training sessions for kitchen staff to ensure they are well-informed and capable of delivering dishes as per established standards is essential. Addressing any concerns or challenges faced by partner kitchen POC during the implementation of new menu items is also part of your responsibilities. In addition, you will be responsible for developing and maintaining accurate food cost calculations for all menu items. Regularly reviewing and analyzing pricing to ensure partner kitchen profitability while considering ingredient costs, portion sizes, and market trends is vital. Implementing cost-saving measures without compromising on quality or guest satisfaction is a key aspect of this role. Identifying and establishing partnerships with external kitchens or suppliers to enhance menu offerings or streamline operations will be part of your role. Negotiating pricing agreements with partner kitchens to ensure favorable terms and maintaining strong working relationships is crucial. Monitoring market trends and competitor pricing to make informed decisions in negotiations is also expected. Qualifications required for this position include proven experience as a Chef with a focus on menu planning and development, a culinary degree or equivalent professional training, a strong understanding of food costing and financial analysis, excellent negotiation and communication skills, ability to work collaboratively with kitchen staff and other team members, a creative and innovative approach to menu development, familiarity with industry trends, and a passion for staying updated. In return, Frutta offers a competitive salary, professional development opportunities, and a positive and collaborative work environment.,

About the Role: We are seeking a skilled and passionate Head Barista to lead our coffee operations and ensure exceptional quality in every cup. This role combines hands-on coffee preparation with team leadership, training, and operational oversight to deliver an outstanding caf experience. Key Responsibilities: Prepare high-quality coffee and beverages according to company standards Lead and train barista staff on coffee techniques, customer service, and hygiene protocols Maintain consistency in coffee taste, presentation, and quality Monitor daily caf operations related to the coffee bar and equipment Ensure proper maintenance and cleanliness of coffee machines and tools Manage inventory of coffee beans, milk, and other caf supplies Collaborate with management on menu updates, seasonal specials, and customer feedback Uphold food safety and sanitation standards Foster a positive team environment and encourage a customer-focused culture Support hiring, onboarding, and performance evaluation of the barista team Requirements: Minimum 23 years of barista experience, with at least 1 year in a supervisory or lead role Strong knowledge of coffee brewing methods, latte art, and equipment handling Excellent communication and leadership skills Passion for specialty coffee and customer experience Ability to work in a fast-paced environment and manage a team Flexibility to work shifts, weekends, and holidays as required Preferred Qualifications: Barista certification or formal training in coffee preparation Experience in menu development and customer engagement Familiarity with POS systems and basic inventory management What We Offer: Competitive salary and benefits Growth opportunities within the caf or brand Staff meals and beverages A dynamic and creative work environment

We are seeking a creative and experienced Head Chef to lead our kitchen operations and deliver exceptional dining experiences.

Training & Deployment Conduct hands-on training for kitchen staff (6 per outlet) at partner kitchens during onboarding and refresh cycles. Ensure staff understand and execute food preparation, hygiene, plating, and wastage protocols. Develop standardized training modules and update them regularly based on product or process changes. SOP Compliance & Audits Perform regular kitchen audits (announced and surprise) to ensure SOP adherence, food safety, and hygiene standards. Maintain kitchen discipline, assess staff performance, and identify retraining needs. Document and report non-compliance, and support corrective action implementation. Culinary Excellence & Product R&D Continuously test and refine new and existing recipes in the COCO (company-owned company-operated) kitchen. Collaborate with R&D and procurement teams to ensure raw material consistency and vendor alignment. Run product tastings, shelf-life tests, and trial batches before rollouts. Operational Support Provide on-ground support during kitchen launches and menu transitions. Recommend kitchen layout improvements and equipment use for higher efficiency. Maintain records of training completion, audit scores, and product improvement log.