203 Menu Development Jobs - Page 7

You will be responsible for overseeing the operations of our cloud kitchen located in Noida, Sector 78. Your main tasks will include managing daily kitchen activities, ensuring high food quality standards, and leading the kitchen team effectively. You will oversee the day-to-day operations of the cloud kitchen to ensure smooth and efficient functioning. Maintaining high standards of food quality and hygiene, adhering to all health and safety regulations will be a key aspect of your role. Additionally, you will be responsible for managing inventory, placing orders for supplies, and ensuring optimal stock levels. Leading, training, and supervising kitchen staff to create a positive and productive work environment will be essential. Handling customer inquiries, resolving complaints promptly, and effectively managing the kitchen budget by monitoring expenses and implementing cost-saving measures will also be part of your responsibilities. Assisting in menu planning and development to introduce new and innovative dishes, as well as utilizing kitchen management software for inventory tracking, order management, and other operational tasks will be crucial. Qualified candidates should have proven experience in managing a kitchen or food service operation, a strong understanding of food safety and hygiene standards, excellent leadership and organizational skills, good communication and interpersonal skills, and the ability to work in a fast-paced environment and handle stress. Proficiency in kitchen management software is a plus. Key Skills required for this role include inventory management, team leadership, customer service, budget management, and menu development. This is a permanent position that requires in-person work at the Noida, Sector 78 location.,

1. Head Chef, London (United Kingdom)- Indian Fusion Fine Dining Visa Sponsorship Provided Salary: Competitive, based on experience Experience Required: 7+ years in a fine dining or high-end restaurant setting Qualifications: Culinary degree or equivalent professional experience Key Responsibilities: Lead the kitchen team in delivering exceptional Indian fusion cuisine. Design and develop innovative menus that blend traditional Indian flavors with modern techniques. Ensure high-quality food preparation, presentation, and consistency. Manage kitchen operations, inventory, and cost control. Train and mentor kitchen staff to uphold the restaurants fine dining standards. Maintain strict adherence to health, safety, and hygiene regulations. Collaborate with management for seasonal menu planning and promotions. Source and work with premium ingredients to maintain excellence in every dish. Requirements: Strong expertise in Indian cuisine with a modern, fusion twist. Proven leadership experience as a Head Chef or Executive Chef in a fine dining setting. Creativity and passion for culinary innovation. Excellent team management and organizational skills. Ability to work under pressure in a fast-paced kitchen DM for more details. Share your Resume at Priyanka@unohotels.com 2. Sous Chef, London ( UK) Indian Fusion Fine Dining Salary: Competitive, based on experience Experience Required: 5+ years in a fine dining or high-end restaurant setting Qualifications: Culinary degree or equivalent professional experience Key Responsibilities: Assist the Head Chef in all aspects of kitchen operations. Lead the kitchen team during the Head Chefs absence. Prepare and oversee the execution of dishes with precision and consistency. Maintain food quality, portion control, and presentation standards. Supervise kitchen staff and ensure smooth daily operations. Assist in menu development and new dish creation. Ensure compliance with food safety and hygiene regulations. Manage inventory, stock levels, and supplier coordination. Requirements: Strong foundation in Indian cuisine with fusion techniques. Experience in a high-end, fine dining restaurant. Excellent knife skills and understanding of modern plating techniques. Ability to multi-task and work efficiently under pressure. Passion for culinary arts and continuous learning. Why Join Us Visa sponsorship for eligible candidates. Opportunity to work in a renowned Indian fusion fine dining restaurant. Be part of an innovative and passionate culinary team. Competitive salary and growth opportunities in a fast-expanding brand.,

You are an experienced Executive/Head Chef with a passion for European and British cuisine, seeking a leadership role in a private members" club located in Delhi, India. Your primary responsibility will be to lead the culinary team and create a high-end menu that reflects international flavors while maintaining the club's luxury dining experience. Your key responsibilities will include developing and executing menus, ensuring impeccable food presentation, managing kitchen operations efficiently, leading and training a skilled team, controlling costs and inventory, maintaining health and safety standards, sourcing quality ingredients, and ensuring guest satisfaction by understanding their preferences. To excel in this role, you must have prior experience as an Executive or Head Chef in luxury establishments, a strong background in European and British cuisine, exceptional plating and presentation skills, leadership abilities, knowledge of cost control and inventory management, and be based in Delhi or willing to relocate. In return, you will receive a competitive salary package, the opportunity to lead a prestigious culinary venture, and the chance to work in a luxury, high-profile environment. If you are a passionate and innovative chef looking for a rewarding leadership opportunity, we invite you to apply and be a part of our dynamic team.,

JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise 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. CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees" absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.,

Hiring!!! Role Description: The purpose of this position is to prepare food as per Sodexo & client standards. Key Responsibilities: 1. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 2. Approves the requisition of products and other necessary food supplies. 3. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. 4. Establishes controls to minimize food and supply waste and theft. 5. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 6. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. 7. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. 8. Attends food and beverage staff and management meetings. 9. Consults with the Food & Beverage Director about food production aspects of special events being planned. 10. Cooks or directly supervises the cooking of items that require skillful preparation. 11. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. 12. Evaluates food products to assure that quality standards are consistently attained. 13. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. 14. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. i). Evaluates products to assure that quality, price and related goods are consistently met. ii). Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. iii). Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. iv). Provides training and professional development opportunities for all kitchen staff. v). Ensures that representatives from the kitchen attend service lineups and meetings. vi). Periodically visits dining area when it is open to welcome members. vii). Support safe work habits and a safe working environment at all times. viii). Perform other duties as directed.

Key Responsibilities: Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) tailored to the familys preferences and dietary requirements. Create weekly or monthly menus in advance and adjust based on feedback. Shop for groceries and manage pantry and kitchen inventory. Ensure cleanliness and organization of the kitchen and storage areas. Prepare meals for guests and small events or gatherings at home. Accommodate special dietary needs (gluten-free, keto, vegan, etc.) and food allergies. Maintain kitchen equipment and coordinate any servicing needs. Source high-quality ingredients and maintain relationships with trusted vendors. Requirements: Diploma/Degree in Culinary Arts or relevant training from a reputed institution. Minimum 10 years of experience, including work in private residences, hotels, or fine-dining restaurants. Expertise in Continental and Pan Asian. Knowledge of nutrition, hygiene, and food safety standards. Flexibility in working hours, including weekends and holidays when required. Professional demeanor, discretion, and confidentiality are essential.

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,

Bun Makkhan Chai is a Food kiosk chain in UP , based on Hub & Spoke model (Base kitchen to outlets). we are Looking for The Chef de Partie (CDP) will manage a the kitchen, specializing in Continental cuisine. The CDP will ensure that all food preparation and presentation are of the highest quality, adhering to the restaurant's standards. The role requires both culinary expertise and the ability to manage junior kitchen staff. Key Responsibilities: Food Preparation & Cooking: Prepare and cook dishes according to the restaurants Continental menu, ensuring consistency and high standards. Section Management: Oversee a designated section of the kitchen, such as grill, sauces, or cold starters. Ensure that all dishes are prepared to the correct recipe and presentation. Quality Control: Monitor the quality of dishes before they reach the customer, ensuring that they meet the restaurants standards. Inventory Management: Assist in managing stock levels and ordering supplies for your section. Ensure minimal wastage by efficient use of ingredients. Training & Development: Supervise and train junior chefs, apprentices, and kitchen assistants. Help them develop their skills and adhere to the kitchen's standards. Hygiene & Safety: Ensure that your section adheres to all health, safety, and hygiene standards, following the HACCP guidelines. Team Collaboration: Work closely with other CDPs, Sous Chef, and Head Chef to ensure smooth kitchen operations. Communicate effectively and support team members. Menu Development: Participate in creating and refining the menu, suggesting new Continental dishes or modifications to existing ones. Problem-Solving: Address any issues that arise in your section quickly and efficiently to maintain the quality and efficiency of the kitchen. Qualifications: Experience: A minimum of 4-5 years of experience in a professional kitchen, with a focus on Continental cuisine. Education: Culinary certification or relevant qualifications from a recognized institution. Skills: Strong knowledge of Continental cuisine, including sauces, meats, and pastries. Excellent cooking and food presentation skills. Ability to manage a kitchen section independently. Good communication and leadership skills. Ability to work under pressure and maintain high standards. Attributes: Passion for cooking and creativity in food presentation. Strong attention to detail. Team player with a positive attitude. Job Type: Full-time Benefits: Flexible schedule Food provided Schedule: Day shift Morning shift Rotational shift Performance bonus Yearly bonus Education: Higher Secondary(12th Pass) (Preferred) Experience: Chef: 5 years (Preferred) total work: 5 years (Preferred) Work Location: In person,

As an Indian Chef, you will be responsible for preparing a variety of traditional Indian dishes with a focus on authentic flavors and presentation. Your role will involve developing menus, managing kitchen staff, and ensuring that food safety and quality standards are consistently met. Executive Chinese Chefs oversee the kitchen's operations and are responsible for controlling food cost, maintaining quality, and ensuring portion control of food items. You will be in charge of supervising the purchase of dried goods and fresh products. Additionally, your role will require you to showcase innovation and creativity in designing daily special menus while maintaining strong customer relationships. This position is full-time and permanent, offering benefits such as food provision. The schedule may include fixed shifts as well as rotational shifts. The ideal candidate should have at least 1 year of total work experience, with a preference for relevant experience in the culinary field. The work location for this role is in person, where you will have the opportunity to showcase your culinary skills and contribute to the success of the kitchen operations.,

Job Title: Executive Chef Location: Dharana at Shillim, Maharashtra, India Experience Required: 10+ years in culinary management, with a preference for experience in wellness and health-focused cuisine. About Us: Dharana at Shillim is a luxury wellness retreat nestled in the serene hills of the Western Ghats. Our mission is to promote holistic well-being through sustainable practices, mindful living, and a deep connection with nature. Our culinary offerings are a crucial part of this mission, blending traditional wisdom with modern wellness principles to create nourishing, delicious, and balanced meals for our guests. Job Description: We are seeking an innovative and passionate Executive Chef to lead our culinary team and elevate the wellness dining experience at Dharana at Shillim. The ideal candidate will have a strong background in managing high-end kitchens, a deep understanding of wellness cuisine, and a commitment to using fresh, local, and organic ingredients. Key Responsibilities: Menu Development: Create and oversee a variety of wellness-focused menus that align with Dharana's philosophy, incorporating seasonal and local produce to deliver nutritionally balanced and flavorful dishes. Team Leadership: Lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and collaborative working environment. Culinary Excellence: Maintain the highest standards of food quality, presentation, and hygiene, ensuring all dishes meet the expectations of our discerning guests. Innovation: Stay updated with global wellness trends and incorporate them into the menu offerings, ensuring our guests experience cutting-edge, health-conscious cuisine. Operational Management: Oversee daily kitchen operations, including inventory management, cost control, and compliance with health and safety regulations. Guest Experience: Collaborate closely with the retreat's wellness and nutrition experts to tailor menus that support individual guest needs and dietary preferences. Qualifications: Proven experience as an Executive Chef or Head Chef in a luxury resort, wellness retreat, or similar environment. A deep understanding of wellness cuisine, including knowledge of plant-based, vegan, and gluten-free cooking. Strong leadership skills with the ability to manage and develop a diverse team. Excellent communication and interpersonal skills. Creative mindset with a passion for culinary innovation. Formal culinary training from a recognized institution is preferred. Ability to work in a fast-paced environment while maintaining attention to detail. Preferred: Experience in wellness-focused dining, including knowledge of Ayurveda, macrobiotics, or other holistic dietary approaches. Familiarity with sustainable and farm-to-table practices. Why Join Us Be part of a dynamic and supportive team dedicated to promoting holistic well-being. Work in one of Indias most beautiful and tranquil locations. Opportunities for professional growth and development in a unique and inspiring environment. Competitive salary and benefits package. Application Process: Interested candidates are invited to submit their resume along with a cover letter detailing their relevant experience and culinary philosophy to shailendra.madhur@dharanaretreat.com Visit https://dharanaretreat.com Join us at Dharana at Shillim and contribute to a dining experience that nourishes the body, mind, and soul. ,

You are a talented and experienced Corporate Executive Chef responsible for leading the culinary team and overseeing all culinary operations within the organization. Your role involves developing and executing culinary strategies, maintaining high standards of food quality and presentation, managing budgets, and ensuring compliance with health and safety regulations. Working closely with senior management, you will drive culinary innovation, enhance guest satisfaction, and achieve business objectives. Your responsibilities include providing visionary leadership to the culinary team, setting high standards for creativity, quality, and consistency. You will develop and mentor culinary staff to foster a culture of excellence and collaboration. Additionally, you will lead the development of innovative and appealing menus that reflect current culinary trends, meet nutritional requirements, and align with brand standards. Regularly refreshing menus to keep offerings exciting and relevant is also part of your role. Ensuring that all culinary operations maintain the highest standards of food quality, freshness, and presentation is crucial. Conducting regular audits and inspections to identify areas for improvement and implementing corrective actions as needed is essential. You will also be responsible for developing and managing culinary budgets, including food and labor costs, to optimize profitability while maintaining quality and guest satisfaction. Implementing cost-saving measures without compromising on quality is a key aspect of your role. Building and maintaining strong relationships with food suppliers and vendors to ensure the procurement of high-quality ingredients at competitive prices is important. Negotiating contracts and terms to maximize value and minimize costs is also part of your responsibilities. Ensuring compliance with all relevant health and safety regulations, including food handling and sanitation standards, is crucial. You will implement and enforce policies and procedures to maintain a safe and hygienic working environment. Developing and delivering training programs for culinary staff to enhance their skills and knowledge is part of your role. Staying abreast of industry trends and best practices and incorporating them into training initiatives is essential for the continuous improvement of the culinary team. This is a full-time position with benefits such as cell phone reimbursement, food provided, paid sick time, and Provident Fund. The work schedule is during the day shift, and the preferred experience is a total of 4 years. The work location is in person.,

Description We are seeking a dedicated and experienced Kitchen Trainer and Leader to join our culinary team in India. This role requires a passion for cooking and a commitment to fostering a positive learning environment for kitchen staff. The ideal candidate will have extensive experience in the culinary field and the ability to effectively train and inspire others. Responsibilities Conduct training sessions for kitchen staff on cooking techniques and food safety. Develop and implement training materials and programs for new hires. Monitor and evaluate the performance of kitchen staff during training. Provide ongoing coaching and support to enhance team skills and productivity. Ensure compliance with hygiene and safety regulations in the kitchen environment. Assist in menu planning and recipe development with an emphasis on quality and creativity. Skills and Qualifications 5-7 years of experience in a professional kitchen or culinary education. Strong knowledge of food safety and hygiene standards. Excellent communication and interpersonal skills. Ability to lead and motivate a team in a fast-paced environment. Proficient in culinary techniques and various cooking methods. Experience in menu planning and recipe development. Certification in culinary arts or related field is preferred.

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

Hotel experienced Head Chef oversees all kitchen operations incl menu planning food preparation staff management compliance with health & safety regulations Role demands leadership creativity passion for high-quality cuisine ensuring cost efficiency

1. Continental Cooking Expertise Strong working knowledge of Western cuisines (Italian, French, Mediterranean, etc.)Skilled in grilling, roasting, baking, sauting, and pasta preparations. 2. Mise en Place Preparation Efficient in preparing ingredients, sauces, and garnishes ahead of service. Maintains organization and cleanliness at the workstation. 3. Knife Skills & Precision Excellent knife handling for chopping, slicing, and trimming with speed and accuracy. 4. Attention to Detail Ensures plating, taste, texture, and temperature meet established standards. 5. Time Management Capable of handling multiple tasks and orders during high-volume service. 6. Team Coordination Works closely with the Chef de Partie and Commis to execute orders efficiently.Supports team members and contributes to a positive kitchen environment. 7. Food Safety & Hygiene Adheres to HACCP and hygiene protocols at all times. Ensures safe food handling, storage, and workstation sanitation. 8. Adaptability Able to switch between kitchen sections or tasks as needed. Takes initiative during busy shifts or when unexpected issues arise. 9. Learning & Development Orientation Eager to learn from senior chefs and improve culinary skills. Open to feedback and continuously works on refining techniques. 10. Basic Inventory Awareness Assists in stock rotation and ensures ingredients are used efficiently to reduce waste.

We are hiring a talented Multi-Cuisine Chef to prepare a variety of Indian, Continental, Chinese, and other global dishes while maintaining top food quality and kitchen hygiene. Prepare and cook dishes across multiple cuisines Ensure taste, presentation, and consistency Maintain cleanliness and follow food safety norms Manage kitchen inventory and assist in menu planning Train junior staff if required

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 Chef de Cuisine is responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet's operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the outlet. Qualifications Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands.Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Prepare and cook Asian & Continental dishes, manage stocks and marinades, support menu planning, train juniors, monitor food safety, control waste, assist in cost analysis, and ensure hygiene compliance with senior chefs and the culinary designer. Required Candidate profile Diploma/degree in culinary arts with 5+ years of experience. Be comfortable with frequent travel.Strong leadership, communication, and admin skills. Must manage food & wage costs

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.