500 Menu Planning Jobs - Page 15

Description We are seeking an experienced South Indian Cook to join our restaurant team. The ideal candidate will have a passion for South Indian cuisine, a strong understanding of traditional cooking methods, and the ability to prepare a variety of authentic dishes. This role requires a dedicated individual who can work efficiently in a busy kitchen environment. Responsibilities Prepare and cook a variety of South Indian dishes such as dosa, idli, sambar, and rasam. Ensure the quality and presentation of food is consistent and meets the restaurant's standards. Maintain cleanliness and organization of the kitchen and cooking areas. Manage inventory and assist in ordering supplies as needed. Collaborate with kitchen staff to ensure efficient kitchen operations. Adhere to food safety and hygiene standards at all times. Skills and Qualifications 2-5 years of experience in South Indian cooking. Proficient in traditional cooking techniques and methods specific to South Indian cuisine. Knowledge of spices, herbs, and the use of various cooking equipment. Ability to work in a fast-paced environment while maintaining quality. Strong attention to detail and creativity in food presentation. Good communication skills and ability to work as part of a team. Certifications in food safety and hygiene practices are a plus.

Description We are seeking a skilled South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a strong understanding of traditional cooking methods. The Cook will be responsible for preparing a variety of authentic dishes, maintaining cleanliness in the kitchen, and contributing to menu development. Responsibilities Prepare and cook authentic South Indian dishes including dosa, idli, sambar, rasam, and various chutneys. Maintain high standards of food hygiene and safety in the kitchen. Plan and develop new recipes and menus based on seasonal availability of ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations and timely service. Monitor inventory levels and assist in ordering supplies as needed. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in traditional cooking techniques and methods used in South Indian cooking. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage time efficiently. Good communication skills and ability to work as part of a team.

Description We are seeking a skilled Paratha Chef to join our culinary team in India. The ideal candidate will have a passion for Indian cuisine, with expertise in preparing a variety of parathas. This role involves both cooking and collaborating with team members to enhance our menu offerings. Responsibilities Prepare and cook a variety of parathas, ensuring high quality and taste. Maintain cleanliness and organization in the kitchen area while cooking. Follow food safety and hygiene standards strictly during preparation and cooking. Collaborate with the team to create new paratha recipes and menu items. Assist in inventory management and ordering of ingredients required for paratha preparation. Skills and Qualifications 2-5 years of experience in Indian cuisine, specifically in making parathas. Proficient in cooking techniques and methods related to Indian bread preparation. Strong understanding of flavor profiles and spices used in paratha making. Ability to work in a fast-paced kitchen environment and manage time effectively. Good communication skills and ability to work as part of a team.

Job Summary We are seeking a Developer & Sr. Developer with 5 to 8 years of experience to join our team. The ideal candidate will have expertise in Treasure Data CDP JavaScript, Python and SQL Query. This is a hybrid role with day shifts and no travel required. Responsibilities Developer: Configure and manage the Treasure Data CDP, including data ingestion, unification and segmentation. Develop, monitor, and optimize data workflows using Treasure Data pipelines. Integrate multiple data sources (e.g., CRM, marketing tools, product data) with Treasure Data to create a unified view of customers. Build and manage real-time and batch data ingestion pipelines. Troubleshoot and resolve issues related to data ingestion, workflow execution, and system performance. knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Clear understanding of Marketing use cases is a plus Responsibilities Senior Developer: Must have Treasure Data CDP project experience and good understanding about CDP Concepts like unification, segmentation. Experience in handing project Data life cycle , ETL process . having knowledge on JavaScript. Clear idea about transformation, unification . knowledge about Report creation Having hands on experience in SQL Query , Python . Having knowledge on any workflow management tool preferably DigDag. Have experience in monitoring or scheduling batch /Realtime jobs. Clear understanding of Marketing use cases is a plus

Position Sr. Executive (Kitchen Stewarding Supervisor) Experience – Minimum 1 year of supervisory experience in kitchen stewarding in Meat processing / Food Processing Plants/ Large Hotels/ Caterers Or relate Food Industry. Educational Qualification – • 10+2 / Graduate • Ability to read and write English, ability to speak Hindi, Kannada (Preferred) • Knowledge of Excel Duty Hours – Onsite work, 8 AM to 6 PM, 6 days working (Monday through Saturday) Conveyance – own conveyance must Job Description – • Prepare weekly work schedule and duty roasters of stewarding staff • Lead and supervise the kitchen stewarding team in all aspects of the department and ensure set standards are followed which includes assisting production team by disposing stewarding responsibilities in the best manner possible so that expected production efficiency is achieved • Knowledge of cleaning agents and their usage and methods • Knowledge of waste management • Knowledge of Kitchen storage management • Manage inventory and requisition for Kitchen Stewarding department • Maintain all hygiene and sanitation regulations, ensuring that all equipment in the kitchens and dishwashing areas is clean and in good working order, report any deficiencies • Assist with food safety compliance and food production compliance, related to stewarding • Conduct training and retraining as necessary, maintain effective professional relationship with staff Job Responsibility - • Manage stewarding staff. • Prepare cleaning schedules. • Manage inventory of kitchen supplies, kitchenware, and equipment. Monitor cleanliness of kitchen area, equipment, and storage. Ensure compliance as per cleaning schedules are followed and completed as per standards. Ensure water temperature, and chemical levels are appropriate for cleaning and documented Check the proper use of chemicals and washing accessories Administer cleanliness and sanitization of pots, pans, utensils and other kitchen equipment as per standards. Ensure all surfaces like counters, cooking surface, chopping areas and walls in the kitchen are washed and disinfected using appropriate cleaning agents and disinfectants. • Perform walk through inspections of kitchen areas and complete checklists Supervise sanitization and closing of all workstations at the end of the day’s business or shift • Coordinate with maintenance team for preventive maintenance of all kitchen and dish room equipment. • Supervise the disposal of waste and expired items as per waste management policy • Familiarize with company health and safety policies and ensure areas of responsibility is complaint • Manage inventory of cleaning supplies, kitchenware, and equipment Monitor quantity of daily and weekly consumption and stock of supplies in the kitchen check minimum stock level for fuel/gas used in the kitchen Raise requisitions for cleaning supplies, material, and equipment as per organizational standards to ensure round-the-clock availability Maintain records for purchases

Position Summary The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations Opaa! Food Management, Inc operates in 8 states in the Midwest Our pay rates vary depending on state and position Please apply, and a Hiring Manager will discuss pay with you in more detail Functions of the Job Essential Functions Production Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation Promote customer service by investigating and resolving food quality and service complaints Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable Supervisory Conduct daily safety and production meeting with kitchen staff Demonstrate and promote Opaas Core Values of ?Act in the Best Interest of the Students, Schools, and Communities We Serve?, ?Be Honest?, ?Have a Passion to Serve Others?, and ?Commit to Continuous Improvement? Report concerns to the DNS immediately Supervise kitchen staff in all areas of production Delegate workflow and inform DNS immediately of any personnel issues Train, cross-train and certify all kitchen job stations Be prepared to perform any kitchen function, as required Ensure overall cleanliness and organization of the kitchen and storage areas Compliance Maintain compliance with Opaa! recipes and menu plans Obtain approval for menu changes from the DNS at least 24 hours in advance Maintain strict compliance with the Opaa! Food Management, Inc Timekeeping Policy Report discrepancies to DNS immediately Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time Maintain compliance with all HACCP processes and procedures Maintain compliance with HHFKA and CACFP Meal Patterns Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements Report unsafe working conditions and safety incidents in a timely manner Administrative Coordinate and submit food and supply orders to Boss Ensure production records are complete and accurate daily, per student grade groups Oversee, take commercial/commodity physical inventory count, and input into Boss Ensure First In First Out (FIFO) standards in storage Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document The invoice to be approved the day it is received Enter participation counts into Boss daily Ensure accurate and timely completion of all required logs Perform daily tray counts and reconcile them with the district report Ensure all meals are reimbursable Maintain open lines of communication with the building principal Conduct a weekly update meeting Conduct ?Daily Dish? meetings Organize and use the production board to plan and monitor the flow of service Attend and actively participate in all weekly Kitchen Manager meetings with DNS All other duties as assigned by Opaa! Food Management Physical/Visual Activities or Demands Physical/visual activities or demands that are commonly associated with the performance of the functions of this job While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision Working Conditions Working conditions commonly associated with the performance of the functions of this job Inside and outside working conditions Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat Occasionally exposed to toxic or caustic chemicals and extreme cold The noise level is usually loud Education Position Qualifications Language Skills High School Diploma, GED, or Relevant Experience Required Ability to read and comprehend simple instructions, short correspondence, and memos Ability to write simple correspondence Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals Ability to compute rate, ratio, and percent and to draw and interpret bar graphs Reasoning Ability Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions Ability to deal with problems involving a few concrete variables in standardized situations Machines, Tools, Equipment And Work Aids Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status Show more Show less

The Junior Chef/Commi Chef will assist the Head Chef in managing kitchen stations, ensuring high standards in food preparation and execution, while also assisting with cleaning, organization and inventory management. Required Candidate profile Technical cooking Skills. Food hygiene and food preparation qualification. Excellent knowledge of culinary ingredients and practices for Continental Cuisine. Lady Chefs are preferred. Perks and benefits Accommodation, Food and Service Charges

Role & responsibilities Personalized Nutrition Counselling Assess individual dietary habits, lifestyle, and health conditions. Create customized meal plans to meet personal goals (e.g., weight loss, managing diabetes, boosting energy). Behavioural Support Help develop healthy eating habits and address emotional eating or food-related anxieties. Set realistic, achievable nutrition goals. Monitoring Progress Track changes in weight, health markers, or symptoms. Adjust plans based on results and feedback. For Families Family Meal Planning Design balanced meal plans that accommodate all family members, including kids, elderly, or those with special diets. Nutrition Education Teach parents how to read labels, prep healthy meals, and create a positive food environment for kids. Address picky eating, allergies, or portion control for children. Preventive Care Promote habits that reduce the risk of chronic disease across all ages in the household. Preferred Qualifications Education: Bachelors degree in Nutrition, Dietetics, or a related field (required); Masters degree preferred Certification: Registered Dietitian Nutritionist (RDN) or equivalent national certification (required) Experience: 13 years in a clinical, community, or family-focused setting preferred Skills: Strong communication and counselling skills Experience working with diverse populations, including children and families Ability to plan and deliver engaging group education sessions Proficiency with nutrition software, EHRs, and virtual counselling platforms Interested candidate drop your CV @ johnsingh.k@charlesgroup.in / johnsingh.k@mandc.in

Duties/Responsibilities: Coordinates all dietary activities in the facility, acting through the food service supervisors and dietary technicians. Supervises the development of specialized diets using appropriate dietary modifications where necessary; supervises menu planning for special functions. Surveys food preparation and distribution for safe practices ensuring variety, adequate seasoning, visual appeal, proper temperature, and appropriate portion sizes. Counsels patients, families, and staff about requirements; handles complaints and resolves problems. Education and Experience: Bachelors degree in the field of dietetics with courses in food preparation and service. At least 06 Months of experience in a related field of dietary work. Contact Details: Simran Sandhu 7696661783 Executive- Talent Acquisition

Duties/Responsibilities: Coordinates all dietary activities in the facility, acting through the food service supervisors and dietary technicians. Supervises the development of specialized diets using appropriate dietary modifications where necessary; supervises menu planning for special functions. Surveys food preparation and distribution for safe practices ensuring variety, adequate seasoning, visual appeal, proper temperature, and appropriate portion sizes. Counsels patients, families, and staff about requirements; handles complaints and resolves problems. Education and Experience: Bachelors degree in the field of dietetics with courses in food preparation and service. At least 06 Months of experience in a related field of dietary work. Contact Details: Simran Sandhu 7696661783 Executive- Talent Acquisition

Menu development: Create and adapt menus based on guest preferences, dietary needs, and seasonality. Quality control: Ensure consistent food quality and presentation. Cost management: Manage food costs, optimize inventory, and control waste.

Comply with the conditions of the food hygiene policies Accepting store deliveries as per the specifications Control food stock & food cost in his section/kitchen Cook food & prepare top-quality menu items in a timely manner Cleanliness & Sanitation

Roles and Responsibilities: Supervise daily kitchen operations to ensure smooth and timely food preparation Monitor staff performance and ensure adherence to hygiene and safety standards Ensure consistency and quality of dishes as per defined recipes and portioning Maintain kitchen inventory, track stock levels, and coordinate with purchase team for replenishment Assign duties and schedules to kitchen staff, including cooks, helpers, and cleaning personnel Implement and enforce standard operating procedures (SOPs) for food handling and kitchen cleanliness Conduct pre-opening checks to ensure readiness of all sections (prep, cooking, cleaning) Identify training needs and guide kitchen staff for skill improvement and standardisation Monitor wastage and control food costs without compromising quality Coordinate with service team to ensure timely delivery of KOT orders

SUMMARY Baker We are in search of an experienced and dedicated Baker to become a part of our team. The ideal candidate should possess a strong background in baking, meticulous attention to detail, and a genuine enthusiasm for crafting visually appealing and delectable products. As a Baker, you will be tasked with the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities Prepare and bake a wide variety of bread from scratch Follow and adapt recipes as necessary to maintain consistency and quality Maintain a clean and organized workspace in compliance with health and safety regulations Manage baking schedules to ensure a constant supply of fresh products throughout the day Collaborate with the team to innovate and develop new recipes and products Monitor inventory levels and assist with supply orders Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar role Culinary Degree or relevant certification in baking, with demonstrated experience in bakery or similar food production management Proficiency in baking techniques, recipe development, and quality control, with the ability to oversee daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Thorough knowledge of baking techniques and ingredients Willingness to work early mornings, weekends, and holidays as required Meticulous attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work independently and collaboratively as part of a team A positive attitude and a genuine passion for baking Knowledge of OHS and Food Safety Act

Responsibilities: * Manage kitchen operations: food prep, menu planning, F&B service. * Collaborate with head chef on culinary strategies. * Ensure food quality & hygiene standards. Food allowance Annual bonus Provident fund

HIRING... Position Title: Sous Chef Reports To: Executive Chef / Site Manager / Unit Manager Location: Greater Noida Role Description: The purpose of this position is to prepare food as per Sodexo & client standards Key Responsibilities • Master in Multi-Cuisines Plans menu for School/University Cafeteria and events. • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. • Approves the requisition of products and other necessary food supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to minimize food and supply waste and theft. • Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. • Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. • Attends food and beverage staff and management meetings. • Consults with the Food & Beverage Director about food production aspects of special events being planned. • Cooks or directly supervises the cooking of items that require skillful preparation. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Evaluates food products to assure that quality standards are consistently attained. • Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. • Evaluates products to assure that quality, price and related goods are consistently met. • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service lineups and meetings. • Periodically visits dining area when it is open to welcome members. • Support safe work habits and a safe working environment at all times. • Perform other duties as directed. Qualifications: • Bachelor's degree from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. • Provide, develop, train, and maintain a professional work force. • Ensure all services to members are conducted in a highly professional and efficient manner. • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

About Eurofins environmental, pharmaceutical and cosmetic product testing and in AgroScience CRO services. It is also one of the global independent market leaders in certain testing and laboratory services for genomics, discovery pharmacology, forensics, CDMO, advanced material sciences and in the support of clinical studies. Young and dynamic, we have a rich culture, and we offer fulfilling careers. POSITION TITLE (ENGLISH)Product Support Specialist REPORTING TOManager REPORTING LOCATIONBangalore, India WORKING LOCATIONBangalore, India NUMBER OF FTEs UNDER RESPONSIBILITY: Job description: Very good communication and interpersonal relation skills in an international environment, Ability to adapt and work with either technical or business people At ease with distant communications leveraging a wide array of technologies (shared code, documents and forums, phone, chat, e-mail). Up to 2 years work experience in an Enterprise application support environment would be a plus. Exposure working in IIS hosted web application is preferred. Good understanding of Windows Server & MS SQL Server concepts is required. Extensive technical understanding that spans multiple platforms and application level expertise of a portfolio of applications with broad knowledge of the business strategic priorities, in order to resolve complex problems. Demonstrated development or technical application support skill sets with detailed technical experience with industry standard tools and technologies like ASP .Net / C# / SQL / IIS /Message Queues/ Restful services Understanding of ITIL, SDLC and Product Lifecycle methodologies is a definite plus. Good understanding of any IT Service Management tool to log, monitor, and document the incidents/tickets. Log tickets based on end user requests to resolve queries within SLA. Perform initial investigations to identify origins of issues. Coordinate with IT Operations, Development teams based on the reported issues to coordinate their resolution within SLA. Create and maintain open tickets for follow-up, report ticket status to users on the basis specified in the SLA. Build, maintain and communicate weekly & Monthly statistics to management. Participate in outage bridges to ensure timely resolution of service impacting problems and accurate communications to stakeholders. A chance to become part of a highly motivated international team of professionals. QUALIFICATIONS AND EXPERIENCE REQUIRED: Experience between 2 years to 4 years. Hands on experience in providing functional level of support and troubleshooting of .Net based web applications is an added advantage. Experience working with customers from European region would be a plus. Qualifications BE/MCA or any other equivalent degree with required experience.

Role & responsibilities Performs nutritional assessments and nutrition screens, which are appropriate and timely per established policies and procedure for the allotted wards. Develops nutrition care plans and monitors patient response to care plan developed. Provides inpatient discharge diet instructions. Providing appropriate therapeutic & non-therapeutic diets to all patients within their socio-cultural constraints Ensuring the right food reaches the right patient at the right time. Supervision of F&B in regards to patients meal services. Discharge Counseling for Inpatients according to the diet prescription. Diet counseling for Health Check Ups / OPD in the absence of the Chief Dietician or when needed. Keeps thorough and updated information on patient profile sheets. Instructs outpatient, teaches classes and conducts in-services, as required. Provides diet consultations as ordered by physicians. Attends dietitians meeting and Food Nutritional Services department meetings. Collaborates with physician and nursing to deliver quality nutrition care. Assisting the chief dietician in the training of dietary interns. Visits patients with special dietary needs. Documents clinical productivity. Provides needed in-services as assigned. Answers telephone and provide copies as required. Ability to communicate. Ability to coordinate with doctors as well as healthcare professional. Ability to Counsel the patient. Regarding their Diet. Problem solving and decision-making. The health talk part in co-ordination with the marketing department. To actively participate in all quality improvement activities across the organization, including but not limited to energy conservation To participate comprehensively in all quality program

I. Head Chef (Minimum 5 years of Experience) & Pastry Chef (Minimum 5 years of Experience) - 1 nos. each Key Responsibilities: Menu Planning: Developing and planning menus, considering budget, ingredient availability, and customer preferences. Food Quality and Presentation: Ensuring the highest standards for food quality, taste, and presentation. Kitchen Management: Supervising and coordinating kitchen staff, including hiring, training, and scheduling. Inventory and Ordering: Managing food and beverage inventory, ordering supplies, and tracking expenses. Sanitation and Safety: Maintaining kitchen cleanliness, hygiene, and safety standards, and ensuring compliance with regulations. Food Preparation: Overseeing food preparation, cooking, and plating, ensuring timely service and adherence to recipes. Cost Control: Minimizing waste and controlling food costs. Staff Management: Leading and motivating kitchen staff, providing training, and addressing performance issues. II. Junior (Commis) Chef (Minimum 2 years of Experience) - 2 Nos Key Responsibilities: Ingredient Preparation: Washing, peeling, chopping, and cutting ingredients like fruits, vegetables, and meats. Basic Cooking: Preparing basic dishes like salads, sauces, and sometimes assisting with more complex dishes. Measuring Ingredients: Accurately measuring ingredients for dishes according to recipes. Stock Rotation: Assisting with rotating stock to ensure freshness and prevent waste. Kitchen Hygiene: Maintaining a clean and organized workstation, ensuring proper hygiene and safety standards. Assisting with Deliveries: Receiving and checking deliveries, ensuring quality and proper storage. Inventory: Assisting with inventory management by checking stock levels and reporting low or depleted items. Training and Learning: Receiving training and guidance from more experienced chefs to learn new skills and techniques. Other Tasks: Performing other tasks as directed by the Chef de Partie, such as plating dishes, assisting with cleanup, and preparing mise en place (preparations before service). III. Waiters/Waitresses - 4Nos. Key Responsibilities Greeting and Seating: Welcoming guests, assisting with seating, and presenting menus. Taking Orders: Accurately recording food and beverage orders, asking clarifying questions, and communicating orders to the kitchen. Serving Food and Drinks: Delivering orders to tables in a timely manner, ensuring correct food and drink are served, and refilling beverages. Customer Service: Checking on guests during their meal, addressing concerns or complaints, and ensuring a positive dining experience. Maintaining Cleanliness: Keeping the dining area clean, tidy, and organized, clearing tables, and restocking supplies. Financial Transactions: Processing payments, delivering checks, and managing cash or credit card transactions. Communication: Communicating effectively with kitchen staff about orders and any potential issues, and relaying information to guests. Up-selling: Suggesting appetizers, desserts, or drinks to increase sales and revenue. Following Regulations: Adhering to health and safety regulations and customer service guidelines. Table Preparation: Setting tables with linens, silverware, and glasses before guests arrive. Knowledge of Menu: Familiarity with the menu, including daily specials and any changes. Problem Solving: Handling customer complaints or issues with professionalism and efficiency. IV. Floor Manager - 1 No Management and Supervision: Staff Supervision: Supervising and guiding servers, bartenders, bussers, and other floor staff to ensure proper service and customer satisfaction. Staff Training: Providing onboarding and training to new staff, ensuring they are well-versed in procedures and customer service standards. Scheduling: Managing and coordinating staff schedules to ensure adequate coverage and efficient service. Performance Evaluation: Evaluating staff performance, providing feedback, and addressing any issues or conflicts. Delegation: Assigning tasks and responsibilities to staff effectively. Conflict Resolution: Addressing and resolving any conflicts or issues that arise between staff members. Customer Service and Satisfaction: Greeting and Seating Guests: Ensuring a warm and welcoming experience for guests, including managing reservations, and seating them promptly. Handling Customer Concerns: Addressing customer complaints or issues promptly and effectively, and escalating issues to higher management if necessary. Ensuring a Positive Dining Experience: Monitoring the dining area to ensure a positive atmosphere and address any issues that may arise. Building Relationships: Developing relationships with repeat customers and creating a loyal customer base. Operational Efficiency: Floor Management: Maintaining the cleanliness and order of the dining area, ensuring tables are set properly, and the environment is conducive to a positive dining experience. Inventory Management: Ensuring that the restaurant has adequate supplies, ordering items as needed, and managing inventory levels. Quality Control: Monitoring the quality of food and beverage service, ensuring standards are met, and addressing any issues that may arise. Compliance: Ensuring compliance with all relevant regulations, including health and safety regulations. Other Responsibilities: Communication: Serving as a point of contact for guests, staff, and management, communicating effectively and professionally. Data Analysis: Analyzing data to identify trends, improve operations, and enhance the customer experience. Budget Management: Contributing to the restaurant's financial goals by monitoring costs and ensuring that expenses are within budget. Vendor Management: Working with vendors to ensure timely deliveries and favourable pricing. V. Cleaners 2 nos. & Security 1 no.

Continental Cook Salary USD 450 to 600 Food and accommodation provided by the company menu card and working video must for selection Immediately joining Interested visit our office with original passport Swagatham Resource Management India Pvt Ltd No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time: 9am to 5pm [ All working days ] Contact HR - Sabitha # 7418027300 ( Feel free to call us for any clarification )

Job requirements Key Responsibilities Customer Services Meet & Greet the customers Assisting customers throughout the shopping journey Sharing product features & benefit with the customers Explaining services , building trust & loyalty Resolving Customers queries pre & post Sale Ensure product delivery to the customer on time Receive feedback from the customer on services & product Inventory Management Daily quick count of all the PIDs available in the store Receive bulk shipment , physical count & mark receive in the system on daily basis Daily replenishment to fill the display gap Check the bad inventory /damage product & keep it on designated place Ensure daily handover & receiving product from VRX through HOP app Highlight inventory mismatch /discrepancy to the Store Manager Operational Process Following the VM guidelines Maintain cleanliness & hygiene in the store Update all the SOPs file on daily basis Reconcile daily cash & card sale

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

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Responsibilities: Gather customer requirements (like number of guests and event dates) Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Determine requirements in ingredients and set portions Schedule staff shifts Train and manage wait staff and kitchen personnel Oversee food prep and customer service Report on expenses Manage stock and place orders as needed Ensure compliance with health and safety regulations Arrange food tastings with potential customers Requirements and skills: Work experience as a Catering Manager, Restaurant Manager or similar role Understanding of food hygiene Hands-on experience with creating menus from scratch Excellent organizational and time-management skills Customer service attitude Ability to remain calm and make quick decisions under stressful circumstances Flexibility to work during weekends and holidays Certification in hospitality or culinary management is a plus.

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Diploma/ Degree is mandatory