12 Menu Engineering Jobs

The F&B Cost Controller at Anantara Jewel Bagh Jaipur Hotel will play a crucial role in managing and optimizing the food and beverage operations. Working closely with the F&B management team, you will implement controls, analyze performance, and identify opportunities for improvement to enhance guest satisfaction and maximize profitability. Your responsibilities will include overseeing inventory management to minimize waste and control costs, implementing cost control measures to ensure adherence to budgetary constraints, and collaborating with the culinary team to analyze menu performance and optimize offerings for revenue enhancement. You will also assist in developing pricing strategies, analyzing revenue streams, and establishing internal controls to safeguard assets and ensure compliance with company policies. To excel in this role, you should have a Bachelor's degree in Hospitality Management, Business Administration, Finance, or a related field, along with 2-3 years of experience in F&B controls or cost control, preferably in the hospitality industry. Strong knowledge of F&B operations, inventory management, and cost control principles is essential, as well as excellent analytical skills, proficiency in Microsoft Excel, and outstanding communication and organizational abilities. If you are detail-oriented, able to work independently, and thrive in a fast-paced environment, we invite you to join our team at Anantara Jewel Bagh Jaipur Hotel and contribute to the success of our F&B operations.,

As a key member of the team at BIAL, your role will be instrumental in defining and executing the go-to-market strategy to drive profitability within the commercial revenue growth sector at the airport. You will be responsible for developing and implementing F&B strategies that are targeted towards accelerating revenue growth while ensuring the highest standards of brand service and initiatives are met and exceeded. Your focus will be on maximizing financial performance and revenue growth, guiding partners to enhance business profitability, and driving engagement among partners and employees. Your principal accountabilities will include: - Developing strategies and operational plans based on trends in the Global Retail/Travel Retail industry to capitalize on opportunities at the airport. - Understanding customer profiles, segmentation, buying behavior, and market dynamics to establish product development strategies for Retail and F&B. - Leading the F&B team to identify areas of growth and develop strategies for continuous improvement. - Conceptualizing and developing unique product lines and concepts with brand partners to enhance customer experiences and drive Non-Aero Revenue. - Ensuring culinary standards are met and compliance with global food handling and sanitation standards. - Leading partner negotiations and preparing commercial marketing offers at par with global benchmarks. You will also be responsible for: - Encouraging mutual trust, respect, and cooperation among partners and team members. - Achieving and exceeding performance goals, budget goals, and team goals. - Maintaining open and collaborative relationships with partners, colleagues, and the entire F&B and Retail teams. - Providing exceptional customer service and improving service standards. To be successful in this role, you should possess a Bachelor's Degree/MBA/PGDM in Marketing, Hospitality Management, Hotel Management, Business Administration, Retail Management, Culinary Arts, Food Science, or a related field. You should have at least 15 years of experience in F&B operations, food retail, or the hospitality industry, with a proven track record of developing and executing commercial strategies. Skills required include strategic planning, product development, knowledge of global culinary standards, menu engineering, vendor management, budgeting, financial forecasting, and understanding of marketing promotions and customer loyalty programs. Your data-driven mindset and experience with customer behavior analysis will be essential in this role.,

Job Title: Restaurant Manager Company: The Ocean Pearl Hotels Private Limited Location: Mangalore, Karnataka Experience: 510 years Salary: Not a constraint for the right candidate Industry: Hotels / Restaurants / Food Services Functional Area: Food & Beverage / Restaurant Services Role Category: Restaurant Management Employment Type: Full Time, Permanent Job Description: The Ocean Pearl Hotels Pvt. Ltd. is looking for an energetic and experienced Restaurant Manager to lead operations at one of our flagship restaurants. The ideal candidate must have strong experience in managing large-scale restaurant operations and delivering exceptional guest service. Key Responsibilities: Manage the daily restaurant operations, including service standards, team coordination, and guest experience. Lead and train the service team to deliver consistent hospitality aligned with brand standards. Monitor and control inventory, ordering, and cost-efficiency. Handle guest feedback and ensure high levels of satisfaction and loyalty. Collaborate with the culinary team for menu development, promotions, and quality control. Maintain hygiene, safety, and compliance with statutory regulations. Candidate Profile: Currently working as a Restaurant Manager , F&B Executive , or Assistant Restaurant Manager in a reputed hospitality brand. 510 years of experience in food service or hotel restaurant operations. Strong leadership, communication, and people-management skills. Proficiency in Kannada and Tulu will be a strong advantage. Guest-oriented mindset with a passion for food and service excellence. Why Join Us? The Ocean Pearl is a reputed hospitality brand known for its excellence in service and South Indian culinary heritage. We offer a vibrant work culture and long-term career growth for high-performing professionals.

As a key member of the team at BIAL, your primary responsibility is to define and implement a go-to-market strategy aimed at achieving profitability. You will play a crucial role in accelerating commercial revenue growth at the airport by developing and executing targeted F&B strategies. Your focus will be on ensuring the meticulous implementation of brand service standards and initiatives, exceeding benchmarks set by BIAL, and enhancing partner and employee engagement. In this role, you will work closely with partners to maximize departmental financial performance and revenue growth. You will be responsible for guiding partners to enhance business profitability, as well as architecting and delivering an end-to-end F&B business strategy in collaboration with partners to ensure consistent excellence across the F&B portfolio. Your principal accountabilities will include: - Developing strategies to capitalize on opportunities in the Global Retail/Travel Retail industry, understanding customer profiles, buying behavior, and market dynamics. - Leading the F&B team to identify areas of growth and continuous improvement strategies. - Conceptualizing and developing unique product lines and concepts with airport brand partners. - Ensuring culinary standards are met and compliance with global food handling and sanitation standards. - Encouraging mutual trust, respect, and cooperation among partners and team members. - Providing exceptional customer service and improving service through effective communication and coaching. - Collaborating with partners to develop commercial marketing offers and promotions. To excel in this role, you should have: - A Bachelor's Degree/MBA/PGDM in Marketing, Hospitality Management, Business Administration, Retail Management, Culinary Arts, Food Science, or a related field. - 15+ years of experience in F&B operations, food retail, or the hospitality industry. - Proven track record in developing and executing commercial strategies, preferably in F&B and retail environments. - Skills in strategic planning, product development, culinary standards, menu engineering, vendor management, airport/travel retail dynamics, budgeting, and financial forecasting. - Familiarity with sanitation, food safety regulations, customer behavior analysis, and marketing strategies. If you are passionate about driving revenue growth, exceeding benchmarks, and delivering exceptional customer service in the F&B industry, we invite you to join our team at BIAL and make a significant impact on our business success.,

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

Roles and Responsibilities Oversee industrial catering services, providing high-quality meals to employees at construction sites or remote locations. Develop effective customer service strategies to enhance client satisfaction and loyalty. Ensure compliance with health, safety, and environmental (HSE) regulations throughout all aspects of catering operations. Manage catering operations, including planning menus, ordering supplies, and ensuring food safety standards.

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

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

At Brunos Cafe, were passionate about redefining the caf experience with creative cuisine, consistent quality, and unforgettable flavors. We're expanding our culinary vision and are looking for a talented and driven Executive Chef to lead our kitchen team with innovation, excellence, and integrity. Key Responsibilities: Lead and manage kitchen operations, ensuring consistent food quality and presentation. Develop and innovate seasonal and permanent menu items in alignment with our caf’s vision. Ensure high standards of hygiene, cleanliness, and kitchen safety. Train, mentor, and supervise the kitchen team to ensure smooth daily operations. Manage kitchen inventory, cost control, and supplier relationships. Collaborate with the caf management on menu engineering, food costing, and special events. Ideal Candidate: Proven experience as an Executive Chef or Head Chef in a caf, bistro, or fine-dining environment. Strong culinary creativity with a deep understanding of modern food trends and techniques. Exceptional leadership, time management, and organizational skills. Proficient in kitchen operations, food costing, and team management. Ability to work under pressure in a fast-paced environment. Formal culinary training is a plus, but not mandatory if experience and skill are exceptional. What We Offer: Creative freedom to design and experiment with dishes. A passionate and collaborative work environment. Competitive salary (negotiable based on experience and skills). Growth opportunities as we expand our brand and culinary direction.

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).