203 Menu Development Jobs - Page 8

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

Supervise and manage specific sections of the kitchen (Bakery, Chinese, & Continental). Ensure preparation and presentation of dishes are consistent and meet quality standards. Train, guide, and assist Commis Chefs and kitchen staff. Maintain cleanliness and organization in the workstation. Follow food safety and hygiene standards (HACCP). Communicate with Sous Chef and Head Chef for kitchen operations and improvements. Bakery Section: Prepare a wide range of bakery items including bread, cakes, pastries, and desserts. Maintain inventory and ensure the freshness of baking ingredients. Chinese Section: Cook traditional and modern Chinese dishes including stir-fries, dim sum, noodles, soups, etc. Maintain high-speed execution during service. Stay updated with regional Chinese cuisine trends. Continental Section: Prepare and plate European-style dishes such as steaks, pasta, grilled meats, soups, and appetizers. Execute modern cooking techniques (sous-vide, grilling, roasting, sauting). Handle sauces, reductions, and side accompaniments. Manage cooking times for multi-course meals. Focus on plating aesthetics and flavor balance. Technical Skills: Proficiency in respective cuisine (baking techniques, wok skills, European cooking methods) Certifications: Food Safety & Hygiene (FSSAI/HACCP certified preferred) Work Ethic: Detail-oriented, punctual, clean, and team-driven Adaptability: Able to work under pressure in fast-paced environments, Good communication skills and ability to work in multicultural teams, Passionate about food presentation, flavor innovation, and menu development

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Education- IHM Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Description We are seeking an experienced Sous Chef to join our culinary team in Qatar. The ideal candidate will have a passion for cooking and a strong background in food preparation, with the ability to lead a team and assist the Head Chef in delivering exceptional dining experiences. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure all food safety and sanitation standards are met Prepare and cook high-quality dishes in accordance with the restaurant's standards Manage inventory and order supplies as needed Train and mentor junior kitchen staff Assist in maintaining kitchen equipment and ensure cleanliness of the kitchen Skills and Qualifications 3-7 years of experience in a professional kitchen environment Proficient in various cooking techniques and cuisines Strong understanding of food safety and sanitation regulations Ability to work in a fast-paced environment Excellent leadership and communication skills Creative and passionate about food presentation and taste Familiarity with kitchen equipment and utensils Ability to manage time effectively and prioritize tasks Sous ChefSalary QR 2700.Age Limit 25 to 35 Years.

- Strong experience in hotel and F&B operations with top hospitality brands In-depth menu knowledge - Proven experience dealing with VIP clientele Role & responsibilities

Description We are seeking experienced American and Arabic cooks to join our dynamic kitchen team in India. The ideal candidates will have a passion for cooking and a deep knowledge of both American and Arabic cuisines, with the ability to create authentic dishes that delight our customers. Responsibilities Prepare a variety of American and Arabic dishes according to traditional recipes and presentation standards. Ensure the quality and freshness of all ingredients used in cooking. Collaborate with kitchen staff to create new menu items and improve existing recipes. Maintain cleanliness and organization of the kitchen and cooking stations. Adhere to food safety and sanitation regulations at all times. Assist in the training and mentoring of junior kitchen staff. Manage inventory and order supplies as needed. Skills and Qualifications 5-10 years of experience in American and Arabic cuisines. Proficient in various cooking techniques and methods specific to American and Arabic dishes. Strong understanding of food safety regulations and kitchen sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent knife skills and familiarity with various kitchen equipment and tools. Creative flair for presenting dishes attractively and innovatively. Strong communication and teamwork skills to collaborate effectively with other kitchen staff. American and Arabic Cooks. Salary : KD 160. Accommodation and Food FREE.

Position Overview: We are looking for a dynamic and experienced Executive Chef for our Hyderabad location to lead the culinary programs for two distinct concepts. The role requires deep knowledge in Asian, Mediterranean, and/or Modern Indian cuisines , excellent team leadership, and strong operational skills. The chef will drive innovation, quality, and consistency across both brands. Key Responsibilities: Execute the distinct menus for both Kyma and Butterfly High, ensuring each brand maintains a strong, differentiated identity. Supervise and mentor head chefs and kitchen teams across both concepts; implement standardized processes and ensure skill development . Maintain high standards of food quality , consistency, presentation, and hygiene. Regularly review menu performance and optimize based on feedback, food cost, and market trends. Manage food and labor costs in line with company targets; implement portion controls and waste management systems. Oversee kitchen inventory procurement & management Ensure compliance with health and safety regulations, FSSAI standards, and company protocols. Maintain audit readiness and documentation across locations. Work closely with operations, marketing, and events teams to deliver cohesive guest experiences (e.g., curated tasting menus, chefs tables, festive specials). Key Requirements: Minimum 10+ years of culinary experience , with preferred 2-3 years in an Executive Chef role handling multiple brands or outlets. Proven expertise in Asian and Mediterranean cuisine (for Kyma) and Modern Indian cuisine (for Butterfly High). Strong leadership, team-building, and kitchen administration skills. Experience with food costing, budgeting, inventory management & recruitment for staff. Culinary degree or equivalent professional training preferred. Creative mindset with the ability to balance brand consistency and culinary innovation.

*Assist the Executive Chef in planning and executing menus *Prepare food items according to standardized recipes and quality standards *Manage and supervise kitchen staff *Assist with inventory management, ordering, and cost control