500 Menu Planning Jobs - Page 19

Job Title:Priority Autosys Roles Experience0-5 Years Location:Hyderabad, Indian (Work from Office) : Priority Autosys Roles

1. Kitchen Management Oversee daily kitchen operations to ensure smooth and efficient service. Implement standard operating procedures (SOPs) and maintain cleanliness and hygiene as per food safety norms. Ensure coordination among kitchen staff and with front-of-house teams. 2. Training & Development Train and mentor kitchen staff to maintain consistency, improve skills, and ensure team efficiency. Conduct regular workshops and hands-on sessions to keep staff updated with culinary trends and techniques. 3. Inventory Management Monitor stock levels of ingredients and kitchen supplies. Manage ordering, receiving, and proper storage to minimize wastage and control food costs. Maintain accurate inventory records and conduct regular audits. 4. Costing & Budgeting Develop and standardize recipes with proper portioning and cost control. Analyze food cost reports and identify opportunities to improve profitability without compromising quality. Work closely with management to maintain budgeted food costs. 5. Hiring & Staffing Lead the recruitment and selection process for kitchen staff. Ensure proper onboarding, orientation, and integration of new team members. Monitor performance and provide feedback to build a strong kitchen team. 6. Quality Management Uphold high standards of food presentation, taste, and quality. Conduct regular quality checks and ensure that all dishes meet the brands culinary standards. Address customer feedback and complaints related to food quality with prompt and effective solutions. Qualifications: Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or relevant certification preferred. Strong leadership, communication, and organizational skills. In-depth knowledge of kitchen operations, food safety standards, and inventory management systems. Ability to work under pressure and adapt to a dynamic environment.

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

Will be responsible for overseeing the day-to-day operations of a restaurant, handling staff, ensuring customer satisfaction, Ensure the restaurant runs smoothly, provides a positive dining experience, and complies with relevant regulations. Required Candidate profile Should have worked as a Restaurant Manager, having experience in managing staff and ensure that all staff are trained and providing excellent customer service, order and manage inventory and supplies

Lead the Kitchen Team Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Staff Briefing, Rostering. Indenting, Ordering, Material Management Explore New menu options Improve profitability of the kitchen by effective cost control and wastage elimination Guest Interaction Ensure the Hygiene Standards are maintained in the Kitchen Ensure the Standard recipes are followed by the kitchen team Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

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 Skills : - Kitchen, Cuisine, Chef, Culinary, Hospitality, Hotel Management, Cooking, Food, Job, Vacancy, Recruitment, Hiring, Delhi Jobs, Mediterranean, Arabic, Middle Eastern, Turkish

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

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

Description We are seeking experienced Kitchen Helpers to join our culinary team. The ideal candidates will have a solid background in food preparation and kitchen operations, with the ability to work efficiently in a high-pressure environment. Responsibilities Assist chefs and kitchen staff in food preparation and cooking processes. Maintain cleanliness and organization of the kitchen and dining areas. Wash, chop, and prepare ingredients as directed by chefs. Handle kitchen equipment and tools safely and effectively. Follow food safety and hygiene standards diligently. Assist in inventory management and stock rotation. Skills and Qualifications 5-10 years of experience in a kitchen or food service environment. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment. Strong communication and teamwork skills. Basic culinary skills and knowledge of kitchen equipment. Physical stamina to handle long hours of standing and lifting heavy items. Kitchen Helpers - 10 nos. Minimum 5 years experience at least in food and beverage field, Italian restaurant. Salary : KD 120. Free Food, Accommodation and Transportation.

We are seeking a skilled and experienced Indian Chef to lead the preparation and presentation of authentic Indian cuisine. The ideal candidate will have a deep understanding of regional Indian flavors, cooking techniques, and cultural traditions.

Plan and prepare healthy, oil-free, and non-spicy meals. Ensure breakfast is ready by 9 AM. Prepare lunch to be packed for work. Provide one meal at home during the day. Serve dinner by 7 PM. Maintain high standards of hygiene and cleanliness in the kitchen. Source fresh, high-quality ingredients and manage grocery shopping as required. Work in coordination with the existing household staff (2 maids, 2 part-time kitchen maids). Ensure proper food storage and waste management. Maintain records of dietary preferences and restrictions. Exp.- Min 2 years Max 5-6 years

Key Responsibilities: Food Preparation & Cooking Prepare and cook a variety of continental dishes, including soups, appetizers, main courses, and desserts. Follow authentic recipes while incorporating modern culinary techniques. Ensure consistency in taste, presentation, and portioning. Menu Planning & Innovation Assist in designing and updating menus with innovative dishes. Experiment with new ingredients, flavors, and presentation techniques. Keep up with global culinary trends and customer preferences. Kitchen Operations & Hygiene Maintain high levels of cleanliness and hygiene in the kitchen. Follow food safety standards and HACCP guidelines. Ensure proper storage and handling of ingredients to maintain freshness. Team Collaboration & Leadership Work closely with other chefs, sous chefs, and kitchen staff. Train junior chefs and kitchen assistants in continental cuisine techniques. Coordinate with the purchasing team for ingredient sourcing and inventory management.

Cook Asian & Continental dishes Prep stocks, marinades, spice blends Assist in menu & seasonal dish planning Train & guide junior chefs Monitor food quality & waste Ensure hygiene & safety compliance Support cost analysis & reporting Required Candidate profile Culinary Arts graduate with 5+ years experience Expert in Asian & Continental cuisine Skilled in planning menus & managing food cost Strong team leader & trainer Ensures hygiene & quality control

Handle leads, Walkins for banquet events. Provide them detailed information, support related to event planning and management. Create a food menu for the event. Coordinate with vendors for decoration. Convert the leads into sales with targets

Greetings from Sodexo, We are hiring Food and Beverage Supervisor for a reputed Company at OMR Chennai Position : F&B Supervisor Salary: INR 32000 Gross Exp : 4 to 9 Years Work Location: OMR Chennai If interested please contact chandramouli.r@sodexo.com

Greetings!! We're currently seeking a skilled and passionate Chef who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Salary : Upto 45K + PF + Medical Insurance + Free Food Day Shift Mode of Working : Work From Office Suitable candidates share resume at priyanka.m@championsmail.com Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Prepare and cook authentic Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties. Create and develop new recipes while ensuring the authenticity and quality of traditional Indian cuisine.

Roles and Responsibilities Manage kitchen operations, ensuring high-quality food production and presentation. Develop menus, recipes, and pricing strategies to meet business objectives. Oversee inventory management, minimizing waste and optimizing stock levels. Supervise staff performance, providing guidance on food safety protocols and customer service standards. Collaborate with other departments to ensure seamless service delivery. Desired Candidate Profile 4-7 years of experience as an Executive Chef or similar role in a hotel or restaurant setting. BHM (Hotel Management) degree from a recognized institution. Proven track record of successful menu planning, food costing, and food preparation techniques.

RESPONSIBILITIES: Assists the F&B Manager & the Head Chef in the all food production and day-to-day operations of the kitchen. Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process & eestablish portion sizes Monitor inventory levels and perform weekly inventory assessments & maintain weekly and monthly cost reports. Provides direction to kitchen staff, ensuring execution of all employee duties. Oversees and calendaring the training and development of kitchen staff. Make employment hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Education and Experience: Formal training in Culinary Arts. Degree/Diploma in food production from any reputed institute. Must have at least 08-10 years of relevant, hands-on culinary experience, with at least two of those years spent in the current position of Jr sous chef or Senior CDP. Language Skills: Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations. Computer Skills: Moderate computer skills & Knowledge in Property Management Software (PMS).Role & responsibilities Preferred candidate profile Perks and benefits

Hiring Multi-Cuisine Chef (North Indian & Maharashtrian, Veg & Non-Veg) in Khopoli. Salary based on skills; hike if food is excellent. Stay & meals available. Minimum 2 yrs experience needed.

Responsibilities: Prepare authentic South Indian dishes using traditional methods Manage inventory levels and minimize waste Maintain cleanliness and hygiene standards in kitchen area

Job TitleDIETITIAN PROFILE Job Code HREQ2017/12/66 --> Job Location Kolkata Experience 2-5 yrs Gender Male/ Female Job Details we have a requirements for a dietitian. Salary Per Year 1-2L Apply Now

Role & responsibilities Menu Planning Design customized menus based on client preferences, dietary needs, and seasonal ingredients. Meal Preparation – Cook high-quality daily meals, ensuring taste, presentation, and nutritional value. Grocery Shopping – Source fresh, premium ingredients and manage food inventory. Dietary Accommodation – Prepare meals tailored to allergies, intolerances, or specific diet plans. Kitchen Maintenance – Keep the kitchen clean, organized, and in compliance with hygiene standards. Pantry Management – Monitor and restock pantry and fridge items as needed. Event Catering – Plan and cook for in-home events, parties, or special occasions. Budget Management – Manage food costs and stay within the agreed budget. Client Communication – Maintain open communication to adapt meals and schedules based on feedback. Preferred candidate profile

Preferred candidate profile We are seeking a talented and motivated Sous Chef to join our dynamic culinary team. As a Sous Chef, you will assist the Head Chef in overseeing kitchen operations, ensuring the highest quality of food production, and maintaining a productive and positive work environment. Responsibilities: Assist the Head Chef in daily kitchen operations, including menu planning, food preparation, and inventory management. Supervise and train kitchen staff, ensuring adherence to recipes, cooking techniques, and sanitation guidelines. Monitor food quality and presentation, ensuring all dishes meet our standards before serving. Collaborate with the Head Chef to develop new dishes and seasonal menus. Maintain a clean and organized kitchen environment, following food safety regulations and hygiene practices. Manage kitchen expenses and minimize waste through careful planning and portion control. Handle administrative tasks such as scheduling, ordering supplies, and managing kitchen budgets. Requirements: Proven experience as a Sous Chef or similar role in a high-volume kitchen environment. Ready to relocate . Accommodation and meals will be provided Excellent leadership and organizational skills. Strong knowledge of culinary techniques, food safety regulations, and kitchen management. Ability to work well under pressure and in a fast-paced environment. Diploma or degree in Culinary Arts or related field preferred. Certification in food handling and sanitation practices is a plus. Passion for food and dedication to delivering an exceptional dining experience. Benefits: Competitive salary commensurate with experience. Health insurance, employee discounts, and other benefits. Opportunity for career growth and development in a reputable hospitality establishment.

Assist with general maintenance tasks such as cleaning, repairing, and organizing workspaces Support operations in different departments as needed, including but not limited to production, logistics, and administrative tasks Operate basic machinery and equipment following safety protocols and guidelines Handle physical tasks such as lifting, carrying, and moving materials or products Participate in team meetings and collaborate with colleagues to accomplish goals efficiently Follow instructions from supervisors and communicate effectively to ensure tasks are completed accurately and on time Maintain inventory levels by monitoring stock and reporting shortages or discrepancies Adhere to company policies and procedures regarding health, safety, and environmental regulations Continuously seek opportunities for improvement and suggest innovative solutions to enhance productivity and efficiency Perform other duties as assigned by management