25 Menu Engineering Jobs

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organized, and safe working environment. Vendor Relations: Establish and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices. Collaboration: Work closely with other departments, such as front-of-house staff and restaurant management, to ensure a seamless dining experience for guests. Innovation: Stay updated on food trends, identify new culinary techniques, and incorporate new ingredients and presentations to keep the menu fresh and exciting. Equipment Management: Ensure the optimal performance and maintenance of kitchen equipment. Essential Skills Culinary Expertise: Strong cooking skills and in-depth knowledge of culinary arts and techniques. Leadership and Management: The ability to lead, motivate, and manage a team effectively. Business Acumen: Skills in budgeting, financial management, and cost control to ensure the profitability of the kitchen. Communication: Excellent communication skills for interacting with staff, management, and vendors. Organizational Skills: Strong organizational and time management skills to oversee various aspects of the kitchen. Analytical Skills: Ability to analyze food costs, inventory, and performance metrics to make informed decisions. Preferred candidate profile Must be an expert and willing to join asap. Contact HR HEAD, Mr. Sresth Gaikwad @9236472875 (Between 11:30 AM - 5:30 PM) Share your resume on Whatsapp on the same number mentioned.

URGENT HIRING !!! For more information call or whatsapp - 9220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Disposing of rubbish Organising linen laundry Cleaning the food preparation equipment, floors and other kitchen tools or areas

URGENT HIRING !!! For more information call or whatsapp -9220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Ensuring the food preparation areas are clean and hygienic Washing utensils and dishes and making sure they are stored appropriately Sorting, storing and distributing ingredients Washing, peeling, chopping, cutting and cooking foodstuffs and helping to prepare salads and desserts Disposing of rubbish Organising linen laundry Cleaning the food preparation equipment, floors and other kitchen tools or areas

Private Chef Luxury Household Location: Pune / Mumbai Experience Required: 10 – 20 years Employment Type: Full-time (Residential / Travel flexibility required) About the Role We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment. Key Responsibilities Plan and execute daily menus tailored to family preferences and dietary requirements. Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty). Manage sourcing of premium ingredients and maintain vendor relations. Ensure consistency, hygiene, and quality at the highest standards. Manage kitchen operations, including stock control, staff (if any), and equipment maintenance. Cater for private dinners, parties, and high-profile gatherings. Travel with the family as required for events or extended stays. Desired Candidate Profile 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef . Expertise in at least one global cuisine , with ability to adapt across multiple styles. Prior experience in luxury hotels, fine dining restaurants, or private residences. Strong knowledge of nutrition, dietary needs, and menu customization . Highly discreet, professional, and flexible with schedules and travel. Excellent organizational and kitchen management skills.

Youve grown as a professional in your field, from executing detailed event plans to optimizing event workflows. If you&aposre ready to take the next step in your career within a dynamic and fast-paced environment, were looking for you. As an Associate Events Manager, your core responsibilities will involve coordinating and managing various aspects of event planning and execution. This includes identifying opportunities to enhance event experiences, streamlining event operations, and ensuring seamless delivery. Youll also collaborate cross-functionally with teams such as marketing and finance to gather data, support budget development for events, and manage costs to ensure events are executed within financial targets. If you are a dynamic, result-oriented individual with a proven track record in steering MNCs toward unprecedented operational success, we invite you to seize this opportunity to make a profound impact on our global presence. Do you possess all these skills and wish to contribute significantly to the world of food and technology Join us now! About SmartQ We go many miles beyond the F&B industry into capturing hearts and making a real difference by resolving the root cause of the business problem. At the core we strive to understand our clients' requirements through the display of empathy and provide solutions with an analytical mind that are both scalable and sustainable. In less than a decade we have made significant strides, streamlining cafeteria operations across the globe across multiple industries through our cutting-edge technology. Armed with a global presence across 17 countries, we believe in the principle of serving our clients and the ultimate users wholeheartedly. We are relentless at solving the key insight of how do we make people feel the best every day! On the macro, we are built on 4 key pillars-great people, great food, great experience, and greater good. These pillars keep us firmly grounded to our work culture that resonates with humility and hard work, which shows in the projection of our growth trajectory. To know more about the 5 key pillars that surround our culture check out our LinkedIn Life page. You will be amazed to be a part of our growth story - https://www.linkedin.com/company/smartq-bottlelabs/life/cdc290f8-ff81-4e7f-9c9637d842f936c4/viewAsMember=true Job Description: - A fair and detailed knowledge of food, tasting, menu curation, market prices of food items, idea and knowledge about food production, psyche of understanding crowd preference. Responsible for physical/ online meetings for understanding the requirement Should have a convincing conversation with client/ vendor Should have fair knowledge of food and taste, menu curation Should be responsible for onboarding vendor partners Must have good vendor relations and connects Should be good with negotiations Should be good with mail drafting of proposal Handle the responsibilities for execution of events and kitchen visits, food tasting, operations Help in menu engineering, production planning and means to reduce wastages Desired Skills: - People oriented and good team player. Sound knowledge and experience of working with food partners. Results Oriented, be accountable and hold accountable. Proven experience in managing in a similar environment. Excellent process and product knowledge. Self-motivated, agile and ability to adapt to a changing environment. Graduate/Diploma in food and beverages, hospitality, hotel background. Knowledge of local language is mandatory. Message from CEO: We&aposve come to realize that we&aposre not merely in the B2B Food service industry; we&aposre in the business of &aposCapturing Hearts.' We find ourselves in a unique position to turn ordinary, mundane corporate cafeterias into places of pure delight, where individuals can freely express themselves, find inspiration, and share happiness. Such a profound transformation opportunity is a rare gift, where the purpose of our enterprise transcends the ordinary. If this vision resonates with you, we invite you to join us in our mission to spread joy and happiness in a world weighed down by stress and pressure. Together, let&aposs play our part in making this world a more beautiful place. Show more Show less

As a Research & Product Development Chef, you will play a crucial role in driving culinary innovation and enhancing our brand's offerings. Your passion for food trends, recipe development, and product optimization will be key to your success in this dynamic position. Your responsibilities will include developing new products aligned with market trends and brand positioning through innovative recipes, food concepts, and formulations. You will create, refine, and test recipes for scalability, collaborate with suppliers to optimize costs and enhance product quality, and conduct market research to develop unique offerings based on industry trends and customer preferences. Working closely with culinary teams, marketing, and operations, you will ensure the smooth execution of new product launches, while also ensuring that all products meet food safety standards, regulatory guidelines, and company quality benchmarks. Additionally, you will be involved in setting up menus for new restaurant openings and aligning kitchen operations accordingly. To excel in this role, you should have at least 5 years of experience in R&D, product development, or culinary innovation within F&B, QSR, fine dining, or food manufacturing. A degree in Culinary Arts, Hospitality, or a related field is required, along with a strong understanding of food production, ingredient functionality, menu engineering, and cost control. Your creativity and innovation will be essential as you conceptualize unique dishes and adapt to evolving consumer trends. Technical knowledge of food processing techniques, nutrition, and shelf-life studies will be advantageous in this role. Join us to be at the forefront of culinary innovation, work with a passionate and creative F&B team, and have the opportunity to develop signature products for a leading brand. If you are interested in this exciting opportunity, apply now or reach out to us to learn more!,

As a Guest Service Associate at Cococart Ventures Private Limited in Mumbai, you will be part of an exciting opportunity to grow in the retail industry. Your primary responsibilities will involve greeting and welcoming guests to ensure a pleasant experience. You will assist customers with their purchases, providing information about offers and addressing any inquiries or concerns they may have in a professional manner. In this role, it will be essential for you to maintain a good knowledge of the products available and recommend suitable items to customers. You will also be responsible for taking orders, preparing, and serving coffee according to customer requests. Ensuring the cleanliness and hygiene of the store at all times will be a crucial aspect of your daily tasks. Additionally, as a Guest Service Associate, you will support sales promotions and special events to enhance the customer experience. Operating POS systems accurately and handling billing efficiently are key functions that you will be required to perform. Collaboration with the team to achieve sales targets and uphold brand standards will be vital for success in this role. The ideal candidate for this position will be between 20 to 30 years old with a 12th/Diploma qualification and 0 to 2 years of experience, preferably in the retail industry. Having knowledge of Inventory Management Software, Point of Sale Systems, Food Safety Regulations, Staff Management Tools, Cost Control Techniques, Menu Engineering, Supply Chain Management, and Customer Relationship Management Systems will be advantageous for this role. If you are enthusiastic about providing excellent customer service, working in a fast-paced retail environment, and contributing to the success of the company, we encourage you to apply for this position. Join us in creating memorable experiences for our guests and driving sales growth at Cococart Ventures Private Limited in Mumbai.,

As a Research & Product Development Chef at our company, you will play a crucial role in driving culinary innovation and enhancing our brand's offerings. You are a dynamic professional with a strong passion for food trends, recipe development, and product optimization. Your expertise in menu engineering, food science, and commercial kitchen operations will be instrumental in creating cutting-edge, high-quality food products that align with consumer preferences and business objectives. Your responsibilities will include developing new product ideas, recipes, and formulations that resonate with market trends and our brand's positioning. You will standardize and test recipes to ensure scalability in commercial or franchise settings. Collaborating with suppliers, you will optimize menus and ingredients to enhance product quality while managing costs effectively. Conducting market and consumer research will be a key aspect of your role, as you analyze industry trends, customer preferences, and competitor products to create unique offerings. You will work closely with culinary teams, marketing, and operations to facilitate the successful launch of new products. Ensuring quality and compliance with food safety standards, regulatory guidelines, and company benchmarks will be paramount in your work. With at least 5 years of experience in R&D, product development, or culinary innovation in F&B, QSR, fine dining, or food manufacturing, you bring a wealth of knowledge to the role. A degree in Culinary Arts, Food Science, or a related field is required, along with a strong understanding of food production, ingredient functionality, and cost control. Your creativity, innovation, and ability to conceptualize unique dishes that cater to evolving consumer trends will set you apart. Familiarity with food processing techniques, nutrition, and shelf-life studies will be advantageous. Join our team and be part of the forefront of culinary innovation, working with a passionate and creative F&B team, and the opportunity to develop signature products for a leading brand. If this opportunity excites you, apply now or reach out to us for more information.,

Role & responsibilities Menu & Culinary Innovation Develop, design, and update menus for lounge bar, banquets, and special events. Create Modern Indian, Continental, Asian, and fusion dishes aligned with current food trends. Innovate seasonal and event-specific menus in coordination with the management & marketing team. 2. Kitchen Operations Management Supervise and coordinate all kitchen activities including food preparation, cooking, and presentation. Establish and maintain recipe standardization & portion control to ensure consistency. Implement kitchen SOPs for efficiency and hygiene. 3. Team Leadership & Training Lead, train, and motivate kitchen staff (Sous Chefs, CDPs, Commis, Helpers). Conduct regular training sessions on new recipes, plating styles, and hygiene practices. Schedule staff shifts and ensure discipline and teamwork. 4. Quality & Hygiene Control Maintain the highest standards of food quality, taste, and presentation. Ensure compliance with FSSAI and other food safety standards. Monitor kitchen cleanliness, storage, and waste management. 5. Cost & Inventory Management Manage kitchen budgets, food cost, and wastage control. Forecast, order, and maintain raw material inventory with proper vendor coordination. Negotiate with suppliers for best quality and pricing. 6. Coordination & Guest Experience Collaborate with service staff for smooth coordination during operations and events. Interact with guests (when required) to receive feedback and enhance guest satisfaction. Preferred candidate profile 812 years of culinary experience with at least 3–5 years in a leadership role. Expertise in Modern Indian, Continental & Asian cuisines ; knowledge of Tandoor and fusion menus is a plus. Strong leadership, creativity, and ability to handle high-pressure service. Knowledge of food cost control, vendor management, and kitchen administration. Hands-on and passionate about food trends, plating styles, and customer satisfaction.

About CGH Earth At CGH Earth, our philosophy goes beyond hospitality. We believe in creating experiences that reflect sustainability, local culture, and authentic living. Food plays a central role in this journey, as every meal tells the story of the land, people, and traditions of its region. Our Pondicherry property combines French colonial charm with Tamil influences, offering a unique canvas for culinary innovation rooted in authenticity and sustainability. Role Overview The Executive Chef will be responsible for leading the culinary operations at our Pondicherry property, ensuring high-quality dining experiences that reflect CGH Earths ethos. The role demands innovation, a strong sense of local and international flavors, team leadership, and strict adherence to hygiene, sustainability, and cost efficiency. Key Responsibilities Culinary Leadership & Operations Plan, design, and implement seasonal menus highlighting local produce and French-Tamil influences. Ensure consistency in food quality, taste, and presentation across all dining outlets. Maintain strict adherence to food safety, hygiene, and kitchen SOPs. Monitor kitchen operations to ensure smooth coordination with service teams. Team Management & Development Lead, train, and motivate the kitchen brigade to deliver high standards of culinary excellence. Implement cross-training and succession planning for staff development. Foster a culture of accountability, teamwork, and respect for CGH Earth values. Sustainability & Community Engagement Champion sustainable practices such as farm-to-table sourcing, minimal food waste, and eco-friendly kitchen operations. Collaborate with local farmers, fisherfolk, and artisans for sourcing authentic, seasonal ingredients. Promote regional and traditional recipes as part of the guest experience. Financial & Strategic Management Monitor food cost, inventory, and wastage control while maintaining profitability. Work with management to design F&B promotions and unique dining experiences. Support budgeting, forecasting, and revenue management for the culinary department. Qualifications & Experience Degree/Diploma in Culinary Arts or Hotel Management from a reputed institute. 1012 years of progressive culinary experience, with at least 3 years in a leadership role as Executive Chef / Senior Sous Chef. Strong exposure to Indian regional cuisines, international cuisines, and French/Tamil culinary traditions. Experience in managing boutique/luxury hotels or resort kitchens preferred. Sound knowledge of food safety, HACCP standards, and kitchen management systems. Proven track record in menu engineering and food cost control. Key Attributes Passion for sustainability, local cuisine, and authentic guest experiences. Strong leadership, training, and team development skills. Creativity and innovation balanced with operational discipline. Excellent communication and interpersonal skills. Cultural sensitivity and ability to engage with local communities. ???? Interested candidates can share their profiles at [HIDDEN TEXT] or Watsapp at 9495354669 Show more Show less

You are an experienced and innovative Executive Corporate Chef responsible for overseeing culinary operations across multiple outlets. Your role involves leading menu development, kitchen management, staff training, and ensuring the highest standards of food quality and presentation. You should have a deep understanding of current food trends, cost control, and operational efficiency to excel in this position. Your main responsibilities include: - Developing and executing innovative menus that align with the brand's identity and customer preferences. - Researching industry trends to incorporate new techniques and ingredients into the culinary offerings. - Ensuring consistency in food quality, presentation, and taste across all outlets. - Overseeing multiple kitchens to ensure smooth operations and adherence to standard operating procedures. - Implementing cost-effective strategies for food procurement, inventory management, and waste reduction. - Ensuring compliance with health, safety, and hygiene regulations across all locations. - Training and mentoring kitchen staff to foster a culture of excellence and continuous improvement. - Developing and enforcing SOPs for kitchen operations. - Collaborating with the marketing team to develop promotional food events and seasonal menus. - Establishing and maintaining strong relationships with suppliers and vendors. - Communicating effectively with all stakeholders to ensure alignment of culinary initiatives with business objectives. Key requirements for this role include: - Proven experience as an Executive Chef or Corporate Chef in the F&B/hospitality industry. - Strong leadership skills with the ability to manage multiple kitchen teams. - Expertise in menu engineering, food costing, and kitchen operations. - Excellent understanding of international and local cuisines. - Strong business acumen with experience in budgeting and cost control. - Ability to innovate and adapt to changing food trends. - Bachelors degree or diploma in Culinary Arts, Hospitality Management, or a related field.,

As a Content Writer specializing in Menu Engineering & Marketing at Spice Advisors, a dynamic consulting firm based in Noida, you will play a crucial role in designing and optimizing restaurant menus to enhance profitability, customer experience, and culinary trends. Your primary responsibilities will involve conducting in-depth research on food trends, collaborating with team consultants to craft menus that resonate with the brand identity, and developing persuasive item descriptions that elevate customer appeal. Additionally, you will stay updated on global and local dining trends, analyze competitors" menus, and assist in creating engaging marketing content for various channels. Your key responsibilities will include working on menu engineering and development, trend research and reporting, as well as marketing content creation. You will be expected to provide valuable input into restaurant brand positioning, collaborate with the consulting team to understand client goals, and offer content solutions that align with business objectives. The ideal candidate for this role should possess at least 2+ years of writing experience, preferably in the food & beverage industry, exceptional writing and editing skills, creativity, industry knowledge, and tech-savviness. A degree in English, Communications, Marketing, Culinary Arts, or a related field would be advantageous. Joining Spice Advisors offers you the opportunity to work on high-impact projects that influence the future of the food and beverage sector, be part of a talented and collaborative team, access professional development opportunities within a rapidly expanding firm, and enjoy a work culture that values work-life balance, open communication, and a supportive environment. Spice Advisors is an equal opportunity employer that values diversity in the workplace, making it an inclusive and welcoming place for all individuals.,

Job Profile: Corporate Chef Location: Multiple Outlets across States & Cities Brand: Pyramid Caf Lounge & Bar Role Overview The Corporate Chef will be responsible for overseeing culinary operations across all outlets of Pyramid Caf Lounge & Bar. This role requires expertise in Multicuisine, Continental, and QSR (Quick Service Restaurant) formats, ensuring consistency in taste, quality, and presentation across locations. The chef will also lead menu innovation, kitchen staff training, cost management, and adherence to hygiene and safety standards. Key Responsibilities Culinary Operations Standardize recipes, portion sizes, and presentation across outlets. Oversee preparation, cooking, and presentation of all dishes. Develop new menu items and seasonal specials to keep the brand competitive. Team Leadership & Training Train and mentor Head Chefs, Sous Chefs, and kitchen teams in all outlets. Ensure staff are skilled in Multicuisine, Continental, and QSR operations. Conduct regular workshops and performance evaluations. Quality & Consistency Monitor food quality, taste, and hygiene standards across all locations. Conduct regular audits and surprise checks at outlets. Ensure uniformity of brand standards across cities and states. Cost & Inventory Management Manage food cost, wastage control, and portion planning. Coordinate with Purchase Managers for sourcing quality ingredients. Negotiate with vendors for consistent supply and better pricing. Innovation & Brand Development Research global food trends and implement suitable concepts. Collaborate with management to design menus for new outlets. Support brand expansion by creating scalable kitchen models. Compliance & Safety Ensure all outlets follow FSSAI and HACCP guidelines. Implement safety, sanitation, and hygiene protocols across kitchens. Requirements Experience: Minimum 10+ years in culinary operations with at least 5 years in a corporate/multi-outlet role. Background: Strong expertise in Multicuisine, Continental, and QSR formats . Skills: Leadership & team management. Strong menu engineering & food cost control. Knowledge of modern cooking techniques & kitchen equipment. Ability to manage multiple outlets across different cities/states. Education: Degree/Diploma in Culinary Arts, Hotel Management, or related field. Other: Willingness to travel frequently across outlets. Show more Show less

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).