500 Menu Planning Jobs - Page 11

Roles and responsibilities: Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

We are seeking a dynamic Assistant Manager - F&B to join our team in India. The ideal candidate will have substantial experience in the food and beverage industry, demonstrating a strong ability to manage operations and lead a team to deliver exceptional dining experiences. Responsibilities Assist in managing daily operations of the food and beverage department. Ensure high standards of food and beverage quality, service, and marketing to maximize profits. Supervise staff, providing training and development opportunities. Maintain inventory and assist in ordering supplies to ensure availability of products. Assist in developing menus and pricing strategies to attract customers. Handle guest complaints and feedback to enhance customer satisfaction. Ensure compliance with health and safety regulations in the F&B sector. Skills and Qualifications Bachelor's degree in Hospitality Management or related field. 5-7 years of experience in the food and beverage industry, preferably in a supervisory role. Strong knowledge of food safety and hygiene standards. Excellent leadership and team management skills. Effective communication and interpersonal skills. Ability to work in a fast-paced environment and handle multiple tasks. Proficiency in MS Office and restaurant management software.

Ensuring promptness, freshness, and quality of dishes Implementing hygiene policies and examining equipment for cleanliness Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service

Responsibilities: * Prepare authentic South Indian dishes especially Dosa * Collaborate with restaurant team on menu planning & cost control * Ensure food quality, safety & presentation standards * Manage catering events & customer service Food allowance

Kerala cuisine expertise Menu planning Food presentation Kitchen management Inventory management Training & mentoring Hygiene and safety practices Preference given to Male & Mumbai nearby resident Immediate joiner Benefit - PF+Medical+Food+Incentive

1. Knows standardisation of food & beverage program across all outlets. 2. Strong background in adhering to SOPs, recipes and training manuals. 3. Vendor & supply chain collaboration.

Prepare high-quality Indian-style wok meals quickly and consistently. You'll be the heart of the kitchen, tossing rice, noodles, sauces, and proteins with speed, hygiene and precision Cook rice/noodle and stir-fry to order in a high-heat wok station Required Candidate profile 1–2 years in fast-paced QSR or Indian kitchen preferred Familiarity with wok techniques or Indian rice-based meals Excellent speed, coordination, and hygiene discipline

Responsibilities: * Manage food & beverage operations from menu planning to production, supervise, client relationship management * Manage food & beverage operations from menu planning to production, supervise, client relationship managemet Health insurance

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 4 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control. Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards. Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Assign tasks, set expectations, and ensure a well-functioning kitchen team. Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes. Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques. Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients. Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment. Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products. Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 4 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 4 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

overview: Responsible for preparing, producing and presenting food as per Sodexo India's standards and within budget in accordance with company policy Key Responsibilities: Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (eg, vegan, gluten-free), or particular cooking techniques (eg, sous vide, smoking) Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty Skills and Qualifications: Culinary Expertise: Extensive knowledge and skill in a specific culinary specialty, such as French cuisine, sushi, barbecue, pastry arts, or other specialized cuisines or cooking methods Creativity: Ability to innovate, experiment, and create unique and appealing dishes that showcase their specialty Technical Skills: Proficiency in cooking techniques, knife skills, food preparation, and presentation related to their specialty Ingredient Knowledge: Understanding of specific ingredients, their properties, and how they contribute to the authenticity and flavor of the dishes Time Management: Ability to work efficiently in a fast-paced kitchen environment, managing multiple dishes and ensuring timely service

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the company's standard, with particular emphasis on presentation, hygiene and economy. Ensure proper cleanliness of the kitchen equipment and flooring. Observe all safety rules and procedures. Ensure that equipment and materials are not left in a dangerous state. Ensure proper grooming and hygiene for self and for all staff under him. Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions. In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management. Key Competencies Minimum 6 years of experience in hands-on cooking including: Experience in a high-pressure catering environment, preferably in a commercial or industrial environment. Experience in menu planning and production. Experience in or exposure to bulk cooking. Commitment to quality. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity. Eye for detail.