107 Menu Development Jobs - Page 4

Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Pastry Chef is responsible to function as the Production Manager for all pastry and bakery products, making sure that they contribute to the overall success of outlets and banquets, in accordance with the hotel's standards and financial goals. Qualifications Ideally with an apprenticeship or professional diploma in Food Production with pastry specialization. Minimum 2 years work experience as Pastry Chef, or Assistant Pastry Chef in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Summary You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Head Chef - Outlet is responsible to function as the Assistant Production Manager for the Food and Beverage Department, and to ensure that all the outlets operate successfully, in accordance with the standard of the hotel, and that they are individually profitable. Qualifications Ideally with an apprenticeship or professional diploma in Food Production. Minimum 2 years work experience as Executive Sous Chef, or Chef de Cuisine in larger operation. Good practical, operational and adequate administrative skills with a flair for creativity are a must.

Summary The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt's purpose of Care for people so they can be their best. While leading the Culinary team the Head Chef will adhere toHyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.

What you will do Supervises day-to-day activities provides a Hands On approach to training, Will Plan, assign and delegating work Assist the Executive Pastry Chef with the coordination and directing of the pastry operation. Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks etc. Control the effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence. What you bring High School Diploma; Technical Culinary Program Degree with pastry emphasis is considered an asset Minimum 3 years prior experience as a Pastry Sous Chef, hospitality prefered Demonstrate strong pastry skills and operation 1 year prior inventory/cost control experience preferred Working knowledge of baking with ingredient limitations (gluten free, sugarless etc.) Must be able to perform in a high-volume environment Ability to supervise and train assigned staff. Ability to handle multiple tasks and works well in environment with time constraints Ability to analyze supplies costs and develop cost-effective procedures. What we offer: Competitive Salary, wages, and a comprehensive benefits package Excellent Training and Development opportunities Comprehensive InsurancecoverageforHospitalizationand Personal Accident Complimentary Dream Holidays at other Four Seasons Hotels and Resorts Complimentary Employee Meals

Position The Four Seasons Hotel Bengaluru is looking for Japanese Cuisine Chef. Candidates with passion for excellence, expertise in culinary operations and proven leadership experience are invited to apply for a career with Four Seasons. Japanese chef will plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. You will - Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Requirements: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Five to seven years previous experience in a Japanese specialty restaurants designing and creating menus. Japanese Chefs working internationally are preferred. CDP/ Junior Sous Chef may apply too. Requires ability to operate computer systems Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. What to expect: You will Be a champion of the Golden Rule: Do unto others as you would have them do unto you Be part of a cohesive team with opportunities to learn, grow and develop Have the opportunity to engage in diverse and challenging work Derive a sense of pride in work well done Be recognized for excellence

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Roles and Responsibilities Manage cafeteria services, ensuring timely delivery of food and beverages to employees. Coordinate soft services such as housekeeping, laundry, and linen supply to maintain high standards of cleanliness and hygiene. Ensure compliance with company policies and procedures related to food safety, health, and environmental sustainability. Develop strong relationships with vendors through effective vendor management to negotiate prices and improve quality of services.

We are looking for a full-time chef to manage the kitchen at our resort, 100 Oaks Estate . The chef will be responsible for preparing food for guests and staff every day. On weekends and during peak season, the resort is usually full, and during weekdays, there are fewer guests. The chef must handle cooking, preparing and all kitchen work. During busy times, a helper will be given. The food at our resort is one of the main highlights, so the chef must maintain good taste and quality. Duties and Responsibilities Cook breakfast, lunch, and dinner for 2535 guests on full days. Prepare daily meals for staff and self . Follow the existing menu (South Indian, North Indian, Indo-Chinese, etc.). Manage kitchen prep work, and ingredient storage . Handle grocery and stock management . Maintain cleanliness and hygiene in the kitchen. Work alone most of the time, with help available during peak season. Skills Needed Must know South Indian cooking , North Indian and Chinese-style dishes . Should be able to work alone in the kitchen. Able to manage time and serve meals on time. Must keep the kitchen clean and follow basic food safety . Experience in resorts or homestays is a plus. Ability to communicate in Tamil is a must. Knowledge in English, Hindi or Kannada is a plus. What We Offer Free stay and food Peaceful working environment Help during busy days

Business Strategy Development Stays current with industry trends and monitors strengths and weakness of competition; explores new business opportunities; develops business plans designed to maximize property customer satisfaction, profitability, and market share; ensures property business plans are aligned with the hotel s business strategies; translates Marriott global strategic plan into one that can be executed on property Business Strategy Execution Executes business plans designed to maximize property customer satisfaction, profitability, and market share; ensures that property business plans and employees are aligned with business strategies; holds property leadership team accountable for successful delivery of business plans; experiments with new ideas and takes calculated risks to improve guest satisfaction and profitability; evaluates the success of property business strategies to inform future business plan enhancements; continually ensures business plans and actions have a positive impact on property performance Sales and Marketing Works closely with Sales and Marketing team to develop revenue generating strategies for property; identifies new business leads, develops tailored sales approach, and actively pursues leads with Sales and Marketing team; validates that sales and marketing strategy is aligned with brand strategy and is effectively executed against established goals; verifies that property leaders understand and leverage Marriott demand engines to full potential; augments guest preference for property through booking ease and quality interactions with sales force Talent Management and Organizational Capability Creates a cohesive and high-performance Executive Committee that continuously strives for positive results and improvement; coaches Executive Committee by providing specific feedback and holds them accountable for performance; creates learning and development opportunities for employees; creates and effectively executes development plans for both direct reports based on their individual strengths, development needs, and career aspirations; ensures all managers are doing the same for their direct reports; identifies resource needs to strengthen property team; creates succession plans for future job openings; actively supports the staffing process; ensures effective work processes, systems and teamwork are in place to maximize individual and overall property performance Business Information Analysis Reviews business related data such as market share, financial performance, inventory, employee engagement, and customer satisfaction; analyzes business information to proactively address changing market conditions, ensure property operates within budgetary guidelines, and achieves profit margin goals; uses business information to identify indicators of product and service successes and opportunities for improvement; integrates business information into business plans Employee and Labor Relations Verifies that all employees are treated fairly, and with respect; builds rapport with employees by fostering an environment of open communication and spending time with employees on the frontlines; makes self-available to employees ( open door policy ); verifies that pay and benefits are appropriate for labor market; celebrates the success of employees in a public way; works with Human Resources to maximize employee engagement and monitor local labor environment to address issues as needed Revenue Management Works with Revenue Management team to develop effective pricing strategies, balancing seasonality, economy, customer segments, property objectives and customer satisfaction; established revenue strategy that supports the hotel s positioning in local market; ensures demand forecasting and sound revenue practices are in place to maximize yield; identifies ways to grow occupancy, RevPAR, and market share by researching and staying aware of competitor strategies; controls labor and capital expenses Owner Relations Builds strong rapport with property owners through proactive and on-going communication; keeps owner informed of brand initiatives and guest experiences; provides owners with in-depth analysis of property performance, incorporating guest, financial and employee business data; manages an effective balance between owner interests and Marriott brand interests and develops solutions that create value for both; develops and effectively promotes ideas for improving property service and profitability to ownership Customer and Public Relations Management Interacts with guests and other customers on a frequent basis to obtain feedback about their experiences on property; utilizes guest/customer feedback to recognize outstanding employee service performance and improve service delivery; emphasizes and holds leadership team accountable for addressing service failures or potential service failures, and for developing innovative ways to exceed guest expectations; establishes presence in the market by actively promoting an exemplary property/brand image, involving oneself in the local community, and by developing strategic alliances with local officials, businesses, and customers; anticipates needs of large groups or high profile guests in order to deliver flawless service; verifies that products, services, and events attain the appropriate publicity ( PR buzz ) Company/Brand Policy, Procedures, and Standards Compliance Verifies property compliance with legal, safety, operations, labor, and Marriott brand product and service standards; conducts both routine and short-notice quality assurance audits with specific departments; holds employees accountable for performing audits on a regular basis; conducts detailed walk-throughs to ensure building, public areas, kitchen, and grounds are well-maintained, safe, and meet or exceed guest expectations; validates that employees are appropriately trained and performing to standard

We are seeking an experienced Head Chef to lead our kitchen team and create exceptional culinary experiences. The ideal candidate will have a passion for food, strong leadership skills, and the ability to manage kitchen operations efficiently. Responsibilities Design and implement new menu items that align with the restaurant's concept. Manage kitchen staff, including hiring, training, and scheduling. Ensure food safety and sanitation standards are met at all times. Monitor food inventory and order supplies as necessary. Control food costs and manage kitchen budgets effectively. Maintain high levels of food quality and presentation standards. Collaborate with restaurant management on promotional events and menu changes. Skills and Qualifications 4-9 years of experience in a high-volume kitchen environment. Culinary degree or equivalent professional experience. Strong leadership skills and ability to manage a team. Excellent knowledge of food safety and sanitation regulations. Proficiency in various cooking techniques and cuisines. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication and interpersonal skills. Creativity in menu planning and food presentation.

We are seeking a dynamic Manager for our Restaurant & Bars in South Asia, based in India. The ideal candidate will be responsible for overseeing the daily operations, ensuring exceptional service, and driving profitability within our establishments. Responsibilities Oversee daily operations of the restaurant and bar facilities to ensure high standards of service and customer satisfaction. Develop and implement marketing strategies to promote the restaurant and bar offerings, attracting new customers and retaining existing ones. Manage and train staff, ensuring they adhere to company policies and maintain high levels of service. Monitor financial performance, including budgeting, forecasting, and cost control to maximize profitability. Collaborate with suppliers and vendors to source quality ingredients and beverages while managing inventory effectively. Skills and Qualifications Bachelor's degree in Hospitality Management, Business Administration, or related field. 3-5 years of experience in a managerial role within the restaurant or hospitality industry. Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team. Excellent communication skills, both verbal and written, with a strong focus on customer service. Proficient in financial management and budgetary control, with a good understanding of P&L statements. Familiarity with health and safety regulations and best practices in food and beverage service.

Provide direction for all day-to-day kitchen operations. Ensure employee duties are understood and performed in their absence. Set performance standards and monitor staff performance. Utilize interpersonal skills to lead, influence, and motivate team members. Foster mutual trust, respect, and cooperation among the kitchen staff. Serve as a role model by demonstrating appropriate behaviors. Administer property policies fairly and consistently. Review staffing levels to meet operational needs and financial objectives. Maintain open communication with employees and solicit feedback. Supervise and coordinate activities of cooks and food preparation workers. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develop and implement control procedures for purchasing and receiving areas. Set goals for performance, budget, and team objectives. Communicate and enforce safety procedures, ensuring staff understanding. Manage controllable department expenses, including food costs, supplies, uniforms, and equipment. Participate in the budgeting process for the culinary department. Implement brand safety standards and ensure adherence. Ensuring Culinary Standards and Responsibilities are Met Provide direction and guidance for menu development. Monitor the quality of raw and cooked food products to ensure standards are met. Determine food presentation techniques and create decorative food displays. Recognize superior quality products, presentations, and flavors. Ensure compliance with food handling, sanitation, and safety standards. Maintain required food handling certifications for staff. Oversee purchasing, receiving, and food storage standards. Prepare and cook foods for daily operations or special events. Ensuring Exceptional Customer Service Provide service behaviors that exceed guest expectations for satisfaction and retention. Communicate and coach staff to improve service standards and meet guest needs. Manage day-to-day operations to meet quality and customer service standards. Display leadership in guest hospitality and create a positive guest relations atmospher

Required: High school diploma or GED and 4 years of experience in culinary, food & beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years of related experience. Core Work Activities Ensuring Culinary Standards & Responsibilities are Met Manage kitchen shift operations in accordance with Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate them to the kitchen staff. Assist the Executive Chef in overall kitchen operations and food preparation. Prepare and cook a variety of dishes regularly or for special functions. Design and create new culinary ideas, systems, or artistic presentations. Develop food presentation standards and create decorative food displays. Maintain purchasing, receiving, and food storage best practices. Ensure full compliance with food handling, sanitation, and safety standards. Check the quality of both raw and cooked food to meet company specifications. Perform the duties of kitchen managers and line staff as necessary. Report equipment malfunctions and maintain proper operation of kitchen tools. Recognize and uphold high standards for food quality, presentation, and flavor. Ensure compliance with local health, safety, and labor regulations. Leading Kitchen Operations Supervise and coordinate the activities of kitchen staff during food preparation. Lead kitchen shifts while personally preparing menu items and fulfilling special orders. Use effective communication and interpersonal skills to influence and lead team members. Model integrity, professionalism, and sound business decision-making. Foster an environment of trust, cooperation, and respect among team members. Key Skills & Competencies Leadership and people management Culinary creativity and precision Food safety and sanitation knowledge Shift coordination and time management Quality assurance and production oversight Problem-solving and adaptability under pressure Strong communication and training ability Ideal Candidate Profile Passionate about food quality and presentation Strong supervisory and organizational skills Able to work well in high-pressure environments Committed to safety, cleanliness, and efficiency Proactive in mentoring and supporting kitchen staff

Are you passionate and innovative culinary lead ready to take you career to new heights? Join our dynamic team as a Chef Manager in Mohali and bring your creative flair to the table. What youll do: Manage kitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximise customer satisfaction Ensure adherence to safety standards and all legislative requirements Contribute to a positive and innovative kitchen culture To control and monitor financial targets and stock management What you bring: Experience in a culinary lead role, with proven leadership skills Professional cookery or culinary education A proactive, agile and organised approach to kitchen management Strong communication skills, with an ability to build and maintain relationships with key customers and clients Commitment to maintaining the highest food safety and hygiene standards

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

Responsibilities: * Prepare authentic South Indian dishes using culinary skills. * Develop recipes and menus with commis support. * Manage food production process from start to finish.

Description We are seeking a skilled Shawarma Chef to join our team in India. The ideal candidate will have experience in preparing delicious shawarma and other Middle Eastern dishes, ensuring high standards of food quality and customer satisfaction. Responsibilities Prepare and cook shawarma according to traditional recipes and standards. Ensure quality and freshness of ingredients used in shawarma preparation. Maintain cleanliness and hygiene in the kitchen area. Assist in inventory management, including ordering and stocking ingredients. Provide excellent customer service by interacting with customers and taking orders. Skills and Qualifications 2-5 years of experience in a food preparation or cooking role, preferably in Middle Eastern cuisine. Strong knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication skills to interact with team members and customers. Basic knowledge of kitchen equipment and cooking techniques.

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

Role & responsibilities Preferred candidate profile Job Summary: We are hiring a passionate and results-driven Executive Chef to lead our kitchen operations. The role requires strong culinary leadership, creativity, and solid F&B cost control expertise. The ideal candidate should be capable of maintaining the highest standards in food quality, hygiene, and team management. Key Responsibilities: Lead and inspire the kitchen team to deliver top-notch culinary experiences. Design innovative, seasonal menus with attention to flavor, presentation, and cost. Maintain consistency in food quality, portioning, and taste. Oversee F&B cost control , including inventory management, food costing, yield analysis, and waste reduction. Ensure proper stock rotation and ordering while working with vendors and accounts. Enforce hygiene, cleanliness, and food safety regulations as per standards. Conduct kitchen audits and implement SOPs. Collaborate with F&B and Operations teams for events, promotions, and guest feedback. F&B Control Focus: Create and monitor kitchen budgets and food cost percentages. Implement recipe costing, portion control, and consumption tracking. Analyze food cost reports and take action to optimize profitability. Reduce pilferage and wastage through strong control systems. Key Requirements: 8+ years of experience in a high-volume kitchen; at least 2 years as Executive Chef. Expertise in [Specify Cuisine: e.g., Indian, Continental, Fusion, etc.]. Proven experience in F&B control systems and inventory tracking . Culinary degree/diploma preferred. Strong leadership, communication, and English language skills. How to Apply: Please connect with Mr. Manas at: +91 82495 21613 Send your updated resume to: talents@talenttales.in

seeking a dedicated and experienced F&B professional to head Food and Beverage vertical. The position needs to be able to curate and standardise the SOPs and customer experience across CECs.

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Roles and Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Second in command for Executive Chef Develop menus, plan meals, and manage inventory to minimize waste and optimize costs. Supervise a team of cooks, sous chefs, and other kitchen staff to ensure smooth service delivery. Maintain high standards of food safety, hygiene, and HACCP compliance throughout the hotel's restaurants. Collaborate with the executive chef to develop new recipes and improve existing ones. Desired Candidate Profile 12-20 years of experience in culinary arts or related field (hotel management). Strong knowledge of menu planning, food costing, multi cuisine cooking techniques. Excellent communication skills for effective leadership and teamwork. Ability to work well under pressure during peak hours or special events. Interested candidates can also connect with me at siddhant.kanojia@sodexo.com

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests . Required Candidate profile Bachelor’s degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management. Interested candidate send their resume : 9205600721