839 Menu Planning Jobs - Page 29

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

Key Responsibilities: Oversee and manage the daily operations of all Food & Beverage outlets, including restaurants, bars, room service, and banquets. Ensure exceptional guest service and satisfaction across all F&B areas. Collaborate with the Executive Chef to develop and update menus. Monitor and control F&B costs, inventory, and waste to maximize profitability. Recruit, train, supervise, and evaluate F&B staff performance. Enforce compliance with hygiene, health, and safety regulations. Address guest concerns and resolve complaints in a timely and professional manner. Coordinate with other departments to ensure smooth service during events and peak periods. Prepare and manage F&B budgets, forecasts, and operational reports. Continuously assess and improve service standards and operational efficiency. Preferred candidate profile : Having a sound knowledge and experience in IDS Software

Job Title: Multi-Cuisine Chef (Head Chef) Location: Delhi NCR Job Type: Full-Time Job, Provide Accommodation with salary Job Summary: We are seeking an experienced and innovative Multi-Cuisine Chef to lead the preparation and presentation of diverse culinary dishes across multiple cuisines such as Indian, Chinese, Continental, Italian, and others. The ideal candidate will have a passion for global flavors, a flair for creativity, and a commitment to quality, hygiene, and customer satisfaction. Key Responsibilities: Plan and execute menus that include Indian, Chinese, Continental, Italian, and other international cuisines. Prepare and present high-quality dishes with attention to taste, appearance, and portion control. Ensure food preparation and storage are done in accordance with health and safety standards. Monitor kitchen inventory and manage food costs by minimizing waste. Collaborate with kitchen staff and train junior chefs in multi-cuisine cooking techniques. Innovate new dishes and update the menu regularly to reflect seasonal offerings and customer preferences. Maintain cleanliness and organization of the kitchen at all times. Ensure timely food preparation during peak service hours. Work closely with suppliers to procure the best quality ingredients. Requirements: Proven experience (5+ years preferred) as a Chef with a strong portfolio in multi-cuisine cooking. Culinary degree or relevant certification preferred. Knowledge of kitchen equipment, food safety protocols, and industry best practices. Ability to multitask in a fast-paced environment. Strong leadership and team management skills. Excellent communication and organizational skills. Flexibility to work evenings, weekends, and holidays as needed. Preferred Skills: Expertise in at least 34 major international cuisines. Experience in menu engineering and cost control. Creativity in plating and food styling. Passion for culinary innovation and customer satisfaction.

Role & responsibilities : Cooking for 2 persons on a daily basis. Cleaning the utensils and kitchen area after preparation Shower in the morning before starting the day on a daily basis. Preferred candidate profile Candidates with above 2+ years of experience can apply. Neatly groomed.

Assist the head chef in managing kitchen operations and menu planning Supervise food preparation, ensuring quality and hygiene standards Train and mentor kitchen staff for skill development and efficiency Support inventory control, vendor relations, and cost management

Responsibilities: Manage kitchen operations & staff Ensure food safety & quality standards met Oversee menu planning, production & costing Collaborate with catering team on events Develop Indian cuisine & curries

Hiring CDP's with expertise in Japanese/Tandoor/Continental/Indian/Western cuisines.Experienced in working with international kitchen and maintaining global culinary standards Skilled in food preparation, plating, and maintaining hygiene and quality.

Position Title: Food & Beverage (F & B) Executive Job Summary: The F & B Executive is responsible for overseeing the daily operations of the food and beverage department, ensuring high standards of service, and maximizing customer satisfaction. This role involves managing staff, coordinating with other departments, and maintaining inventory and budget controls Qualfication Bachelor's degree in Hospitality Management, Culinary Arts, or related field. Previous experience in a food and beverage supervisory role. Strong leadership and team management skills. Excellent communication andcustomer service abilities. Proficiency in MS Office and F&B management software. Knowledge of health and safety regulations and food handling procedures.

Application Developers develop, test and integrate applications, frameworks and tools in a controlled environment. With expertise in a specific technology environment, they are responsible for software-specific design and realization, as well as testing, deployment and release management or technical application management of client-specific package based solutions. - Grade Specific Represent team in project meetings. Work with business and functional analysts, and software solution architects in ensuring that programs and systems function as intended. Supervise, mentor and manage large teams of programmers in one or more projects. Certifications You maintain certifications on Saas or Package Based solution andor relevant programming toolslanguage, and relevant methodology. Skills (competencies)

Roles and Responsibilities Ensure smooth functioning of all F&B outlets, including beverage services, banquets, room service, and other events. Handle guest complaints and feedback to improve overall customer satisfaction. Manage inventory levels to minimize wastage and optimize stockroom organization. Supervise team members to maintain high standards of hygiene and cleanliness throughout the hotel. Plan menus according to seasonal trends and dietary requirements. Excellent communication skills for effective guest handling and complaint resolution.

searching for South Indian candidate Manage daily operations of the hotel's kitchen, ensuring efficient food production and service. Plan menus, control costs, and maintain high-quality standards to meet customer expectations. Supervise staff performance, provide training as needed, and ensure compliance with safety protocols. Monitor inventory levels, order supplies efficiently, and manage budgets effectively. Collaborate with other departments (e.g., front office) to ensure seamless guest experiences.

As a Restaurant Manager, you will be responsible for overseeing the daily operations of the restaurant, customer , and maintaining a profitable and efficient establishment. You will play a key role in creating a welcoming atmosphere for guests . Required Candidate profile Bachelor’s degree in hospitality management or related field preferred. Knowledge of food & beverage , cost control, and inventory management. Interested candidate send their resume : 9205600721