841 Menu Planning Jobs - Page 33

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

Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

Supervising kitchen staff, including chefs, cooks, and kitchen assistants Assigning duties and responsibilities to kitchen staff, and ensuring that they are performed efficiently and effectively Monitoring food preparation and cooking processes to ensure that food quality and safety standards are met Ensuring that all kitchen equipment and tools are in good working condition and properly maintained Ordering and managing inventory of food supplies, ingredients, and kitchen equipment Ensuring compliance with health and safety regulations and sanitation standards Collaborating with the head chef or kitchen manager to develop menus, create new dishes, and plan special events or promotions Maintaining a positive and professional work environment in the kitchen Assisting in the recruitment, training, and performance evaluation of kitchen staff Excellent leadership, communication, and interpersonal skills

€¢ 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.

€¢ 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.

€¢ 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.

€¢ 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.

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Chennai Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking Interested can share resume at chandramouli.r@sodexo.com Gross: 75 K Notice Period : Immediate

Office Address: Asmita House, Asmita Township, Naya Nagar, Mira Road East, Thane - 401107. Landmark - 5 to 10 mins walking distance from Mira Road East Railway Station. WHO WE ARE At AsmitA Group , we dont just build homes we build healthier, happier lifestyles. Since 1985, we've been a name synonymous with trust, innovation, and community living in Mira Road, with 60+ residential and commercial landmarks to our name.But our journey doesnt stop at real estate. Welcome to AsmitA Club your local hub for holistic fitness and recreation, featuring everything from invigorating ice baths and swimming pools to intense training sessions and sauna retreats. And beyond the city, we nurture health at the root — literally — through AsmitA Organic Farms in Nagpur. Here, we grow purity in every grain, spice, and drop of ghee, certified organic in both India and the U.S. We believe wellness begins at the farm and flows into your kitchen, lifestyle, and soul. Now, we’re looking for a dynamic Nutritionist to bridge the worlds of fitness and food, and become a face of our growing wellness community — both offline and online. Job Overview : As our in-house Nutritionist , you'll be the trusted guide for our members and customers — helping them achieve their goals through personalized diet plans, education, and content that inspires and informs. You’ll work across our health club, organic brand, and digital platforms. Key Responsibilities: Client Consultation & Diet Planning Design personalized nutrition and meal plans tailored to individual health goals, dietary preferences, and lifestyle. Guide clients through clean eating, gut health improvements, and weight management. Provide continuous support through progress tracking and strategy adjustments. Product & Menu Development Advise on the integration of detox programs, superfoods, and functional ingredients into offerings. Content Creation & On-Camera Presence Create valuable, engaging content for platforms like Instagram, YouTube, and Reels — from myth-busting videos to simple healthy recipes. Participate in live Q&As, health webinars, and fitness challenges as the voice of nutrition for the brand. Workshops & Wellness Events Host and lead online/offline events on topics like clean eating, plant-based nutrition, weight loss, and more. Educate club members and customers through interactive seminars and farm pop-ups. Team Collaboration Work hand-in-hand with fitness trainers, marketing and customer service teams. Ensure nutrition principles are seamlessly integrated into brand storytelling, product messaging, and client experience. Requirements: Bachelor’s or Master’s degree in Nutrition, Dietetics, Food Science, or related field. 2-5 years of experience in a similar role within a wellness center, health club, or organic food company. Strong knowledge of organic foods, clean eating, detox diets, and nutritional therapies. Comfortable and confident on camera; good communication and presentation skills. Active on social media with a basic understanding of content trends, health influencers, and digital engagement. Certification from a recognized nutrition/dietetics body is a plus.

Manager : Dietetics ( Food & Beverage ) Experienced : 6 -15 Yrs Education : BSC, MSC, (Nutrition) or Concerned Diploma Industry : Hospital Location : Gurgaon ( Park Hospital, Sector-47, Gurgaon) Salary : As per industry Job description & Responsibilities: 1. Assess patients' nutritional needs by evaluating their medical history, current health condition, and dietary requirements. 2. Develop personalized meal plans based on patient's specific needs, taking into account any dietary restrictions or medical conditions. 3. Educate patients and their families on proper nutrition and the importance of a healthy diet to aid in their recovery or manage their condition. 4. Monitor patients' progress and adjust their meal plans as necessary, collaborating with the healthcare team to ensure optimal patient outcomes. 5. Provide guidance and support to patients with special dietary needs, such as those with diabetes, food allergies, or gastrointestinal disorders. 6. Document patients' nutritional assessments, interventions, and progress in their medical records to ensure accurate and comprehensive patient care. 7. Stay updated on the latest research and advancements in the field of nutrition, incorporating evidence-based practices into patient care. 8. Collaborate with kitchen staff and food service providers to ensure that meals meet patients' dietary requirements and preferences. 9. Participate in multidisciplinary team meetings to contribute expertise and provide input on patients' nutritional needs and treatment plans. 10. Conduct nutrition-related workshops, seminars, and educational programs for healthcare professionals, patients, and the community. Required Skills 1. In-depth knowledge of nutrition principles, dietary guidelines, and therapeutic diets for various health conditions. 2. Good communication skills to effectively interact with patients, healthcare professionals, and other stakeholders. 3. Excellent counseling and motivational skills to educate and inspire patients to make positive dietary changes. 4. Ability to analyze and interpret medical records, lab results, and other diagnostic information to determine appropriate nutritional interventions. 5. Attention to detail and strong organizational skills to maintain accurate records and manage multiple patient cases simultaneously. 6. Flexibility and adaptability to work in a fast-paced, dynamic hospital environment. 7. Empathy and sensitivity to the needs and concerns of patients from diverse backgrounds and age groups. 8. Collaboration skills to work effectively as part of a multidisciplinary healthcare team. 9. Continuous learning mindset to stay updated with the latest research and advancements in the field of nutrition. Interested candidates can attend direct interview at 11am at the hospital or apply through naukari portal. Regards HR Team