841 Menu Planning Jobs - Page 34

Full job description Responsible to oversee Restaurant operations across multiple locations in & outside Bangalore, ensuring efficiency, profitability, and high standards of customer service. Set and achieve sales targets, develop strategies for growth, and implement policies to enhance performance and productivity. Excellent interpersonal and communication skills to interact with staff, customers, and higher management Manage the daily restaurant & kitchen operations of multiple stores or locations Maintain high standards of customer service and address any customer complaints or concerns effectively. Capable to recruit, train, and mentor managers and staffs, build a high-performing team across all locations. Manage budgets and expenses, ensuring financial targets are met while optimizing operational efficiency. Report to GM or senior management on performance metrics, operational goals, and strategic initiatives. Willingness to travel frequently within the assigned region to oversee operations and support teams. Contact Hr Department 7829619903

Lady Chef Health-Conscious Family We are seeking a dedicated and experienced Lady Chef with a strong culinary background to join a health-conscious family in Sector 15A, Noida. The ideal candidate will have a passion for healthy cooking and a deep understanding of low-calorie, nutritious meal preparation across various cuisines. She should be creative in developing daily menus and skilled in offering tasteful yet health-optimized food options. Role & responsibilities Plan and prepare low-calorie, high-nutrition meals tailored to the familys health goals Proficiently cook Continental, North Indian, South Indian cuisines and various Salads Innovate and maintain a rotating healthy menu, ensuring variety and nutrition balance Maintain high levels of hygiene and kitchen cleanliness Work closely with the family to accommodate any dietary restrictions or preferences Handle grocery planning with focus on fresh, organic, and healthy ingredients Keep up with the latest trends in healthy cooking, superfoods, and nutritional practices Preferred candidate profile Female candidate with a professional chef background Knowledge of calorie counts, macro balance, and healthy cooking techniques Ability to cook both vegetarian and non-vegetarian dishes Punctual, hygienic, and well-organized with excellent time management Pleasant personality with good interpersonal skills

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Role : Dietitian Job Type : Fulltime Location : Work from Mohali Office/ Work from home About the role: We are looking for a nutritionist to provide our clients with comprehensive advice on matters of well-being. As an expert in food and nutrition, people depend on you to guide them towards better eating habits to prevent ill-health. The goal is to contribute to the maintenance of a clients healthy constitution thus delivering value to our organization by strengthening our reputations Ideal candidate will have: Extended subject knowledge and excellent counseling skills Passion for health and wellness, with a commitment to helping clients achieve their health goals Eagerness to work in a fast-paced dynamic environment for a quickly growing company High visibility and unlimited growth potential Wiliness to learn and work on additional technologies and platforms Excellent communication and interpersonal skills, with the ability to develop strong relationships with clients and collaborate effectively with other healthcare professionals Strong organizational and time-management skills, with the ability to manage a caseload of clients effectively Ability to work independently and as part of a team Specifically, this role will involve: Counselling clients and understanding their health goals and dietary needs, preferences, and restrictions Creating personalized, age-specific, and culturally appropriate diet plans Managing clients and answering any queries that they have with respect to their diet Compiling information and tracking client progress towards their health goals Creating new diet sets based on evolving customer needs Creating new recipe sets based on evolving customer needs Updating and maintaining client/diet/food information in the database Qualifications: Bachelor's or Master’s degree in Nutrition or Dietetics Minimum 3 months of internship experience

Develop and implement strategies to optimize food and beverage operations, including menu planning, pricing, and cost control. Oversee the selection, training, and performance management of F&B staff. Required Candidate profile Collaborate with the culinary team to create innovative and appealing menus that meet guest preferences and dietary requirements.

*Assist the Executive Chef in planning and executing menus *Prepare food items according to standardized recipes and quality standards *Manage and supervise kitchen staff *Assist with inventory management, ordering, and cost control

About Company Founded in 2011, ReNew, is one of the largest renewable energy companies globally, with a leadership position in India. Listed on Nasdaq under the ticker RNW, ReNew develops, builds, owns, and operates utility-scale wind energy projects, utility-scale solar energy projects, utility-scale firm power projects, and distributed solar energy projects. In addition to being a major independent power producer in India, ReNew is evolving to become an end-to-end decarbonization partner providing solutions in a just and inclusive manner in the areas of clean energy, green hydrogen, value-added energy offerings through digitalisation, storage, and carbon markets that increasingly are integral to addressing climate change. With a total capacity of more than 13.4 GW (including projects in pipeline), ReNew’s solar and wind energy projects are spread across 150+ sites, with a presence spanning 18 states in India, contributing to 1.9 % of India’s power capacity. Consequently, this has helped to avoid 0.5% of India’s total carbon emissions and 1.1% India’s total power sector emissions. In the over 10 years of its operation, ReNew has generated almost 1.3 lakh jobs, directly and indirectly. ReNew has achieved market leadership in the Indian renewable energy industry against the backdrop of the Government of India’s policies to promote growth of this sector. ReNew’s current group of stockholders contains several marquee investors including CPP Investments, Abu Dhabi Investment Authority, Goldman Sachs, GEF SACEF and JERA. Its mission is to play a pivotal role in meeting India’s growing energy needs in an efficient, sustainable, and socially responsible manner. ReNew stands committed to providing clean, safe, affordable, and sustainable energy for all and has been at the forefront of leading climate action in India. Job Description Canteen Management: Oversee daily operations, ensuring food quality, hygiene, and timely service. Menu Planning: Coordinate with chefs to create nutritious and varied meal plans. Inventory Control: Manage stock levels, place orders, and ensure cost-effective purchasing. Staff Supervision: Lead and train canteen staff, maintaining a motivated and efficient team. Compliance: Ensure adherence to health, safety, and sanitation regulations. Guest Hospitality: Provide excellent service to visitors, managing meeting room setups and refreshments. Qualifications: Experience in hospitality management, strong organizational skills, and excellent communication abilities.

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Kochi 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

Roles & Responsibilities: Identifying and onboarding new vendor partners that align with the business standards and requirements. Create, maintain and update vendor pool as per business requirements. Understanding the Clients requirement and sharing the best suitable vendor proposal with them along with proper commercial calculation. Identify and implement opportunities for improving the food court operations and vendor performance. Encourage the vendors and align food festivals for our existing clients. Preparedness through incident management, back-up vendor identification and alignment. Negotiate the commercials with vendors and clients as and when required. Deep understanding of menu management, cafeteria operations, execution & implementation of vendors at place/vendor management skills. Evaluate and select vendors based on a comprehensive assessment of quality, cost, and reliability. Prerequisites: Bachelors in any degree. Would prefer if IHM/MBA in supply chain management. Proven experience working as an F&B vendor manager. Proficient in all Microsoft Office applications. The ability to travel for work. Knowledge of Catering unit operations, manpower handling, curating menus & production plans. The ability to multitask effectively. Strong negotiation, management, and decision-making skills. Excellent analytical, problem-solving, and organizational skills. Effective written and verbal communication skills.

We are looking for talented individuals to join our hospitality team!! Requirements: Service staff & Kitchen staff Candidates should have good communication skills and presentable and ability to work in a fast - paced environment.

Roles and Responsibilities Manage daily operations of food and beverage outlets, ensuring high-quality service standards. Develop menus that cater to diverse tastes and dietary requirements, including special requests from guests. Oversee inventory management, ordering supplies, and maintaining stock levels to minimize waste and optimize profitability. Ensure compliance with health, safety, and hygiene regulations in all F&B areas. Monitor financial performance metrics such as sales revenue, cost control, and customer satisfaction.

Role & responsibilities Supervising staff: Hiring, training, scheduling, and motivating catering staff to ensure efficient service and high-quality food preparation. Event planning and execution: Working with event planners and clients to plan menus, manage logistics, and ensure the event runs smoothly. Inventory management: Maintaining accurate inventory records, ordering supplies, and managing stock levels to minimize waste and ensure sufficient resources for events. Ensuring safety and hygiene: Adhering to food safety standards, health and safety regulations, and maintaining a clean and organized work environment. Budgeting and financial management: Developing and managing budgets for catering services, tracking expenses, and reconciling invoices. Customer service: Addressing customer inquiries and complaints, ensuring prompt and friendly service, and striving for customer satisfaction. Specific Tasks: Menu creation: Contributing to menu development, ensuring options cater to diverse tastes and dietary needs. Event setup and tear-down: Overseeing the preparation of the event venue, including setting up tables, chairs, linens, and other necessary items. Food preparation and service: Monitoring food preparation, ensuring it meets quality standards, and coordinating service to guests. Problem-solving: Addressing logistical challenges and making quick decisions to ensure the smooth flow of the event. Collaboration: Working with other departments, vendors, and clients to coordinate services and ensure a seamless event experience. Key Skills: Strong communication and interpersonal skills: Effectively communicating with staff, clients, and other stakeholders. Organizational skills: Managing multiple tasks and responsibilities efficiently. Leadership and management skills: Motivating and guiding staff to achieve high performance. Problem-solving and decision-making skills: Addressing challenges and making quick decisions under pressure. Knowledge of food safety and hygiene regulations: Ensuring compliance with relevant standards Preferred candidate profile B.Sc / M.Sc Catering and Hotel Management Contact Number Mail ID: hodhr@kmchihsr.edu.in Land Line Number: 0422-680-6171 Mobile Number: 7339475252

Food & Beverage Operations Menu Planning & Design Budgeting and Cost Control Staff Scheduling and Supervision Inventory and Stock Management Vendor and Supplier Coordination Event and Banquet Planning Quality Control Guest Experience Management Revenue Generation Restaurant & Bar Oversight Hygiene & Sanitation Compliance Qualification : - Graduation Completed Or else master will be preferred ( IHM, BSC.) Mobile Number to Receive Response : - +91 7849821929

Makes and serves beverages such as coffee, tea and specialty beverages. Responsibilities include educating customers on drinks menu, making recommendations based on their preferences, up-selling special items and taking orders. Required Candidate profile At least 1 year of related work experience.

Manages hotels wine program, including selection, storage, and service. Advise guests on wine choices, food and wine pairings, train staff, and ensure proper wine handling and presentation. Required Candidate profile At least 2 years of related work experience. Sommelier diploma or certificate or equivalent diploma from a recognized Wine School.

A professional in the world of cocktails, responsible for crafting innovative and balanced drinks, managing bar operations, menu management and ensuring a high-quality customer experience. Curate bar experience and menu for all outlets Required Candidate profile Min 3 - 4 yrs of experience - Already working as Mixologist is preferred