3471 Menu Planning Jobs - Page 5

Prepare and cook a wide variety of authentic South Indian dishes, including idli, dosa, vada, sambhar, rasam, chutneys, curries, and regional specialties (Tamil Nadu, Kerala, Andhra, Karnataka cuisines). Design and update the South Indian menu Perks and benefits Accommodation and Food provided

Responsibilities: Prepare food according to recipes Assist with kitchen management tasks Collaborate on menu planning Maintain cleanliness and organization of kitchen area Support cloud kitchen operations Food allowance Sales incentives Annual bonus Free meal

*We're hiring a passionate Head Chef to lead kitchen operations. *From planning Italian, Indian food, and Continental menus to ensuring top taste, hygiene, and consistency. *Must manage kitchen, Handle cost control and innovate seasonal dishes. Food allowance

As a Food and Beverage Management professional at The Westin Pune Koregaon Park, your responsibilities will include supervising daily restaurant operations, assisting with menu planning, maintaining sanitation standards, and supporting servers and hosts during peak meal periods. Your main goal will be to enhance guest and employee satisfaction while maximizing financial performance. You will also be responsible for determining training needs, developing plans, and implementing them to achieve set goals. **Key Responsibilities:** - Supervise and manage employees, ensuring day-to-day operations run smoothly - Maintain service and sanitation standards in restaurant, bar/lounge, and room service...

Role Overview: As a Cook, your main responsibility will be to prepare and cook a variety of dishes in accordance with the menu and standards. You will ensure that food quality, taste, and presentation consistently meet expectations. Additionally, you will be managing kitchen operations including food preparation, inventory, and cleanliness. Adhering to health and safety regulations, including food hygiene and sanitation practices, will be a critical aspect of your role. Collaboration with kitchen staff to ensure timely service and smooth operation during peak hours will also be essential. Key Responsibilities: - Prepare and cook a variety of dishes in accordance with the menu and standards. ...

You will be responsible for handling the Indian kitchen, preparing and cooking authentic Indian dishes following traditional recipes. Your role will involve developing new recipes and menu items, as well as monitoring food preparation to ensure consistency in taste and presentation. Key Responsibilities: - Handle the Indian kitchen - Prepare and cook authentic Indian dishes following traditional recipes - Develop new recipes and menu items - Monitor food preparation and ensure consistency in taste and presentation Qualifications Required: - Previous experience in cooking Indian cuisine - Knowledge of traditional Indian recipes and cooking techniques This is a full-time job with benefits incl...

We're seeking an experienced Executive Chef to lead our culinary team in delivering high-quality, nutritious food to a large volume of guests. The ideal candidate will have extensive experience in bulk cooking, menu planning, and food safety management. This role requires strong leadership, creativity, and attention to detail to ensure seamless food service operations. Role & responsibilities Planning and preparing menus Monthly. Develop and implement new recipes and menu ideas to enhance culinary offerings. Manage kitchen operations, including food preparation, cooking, and service. Supervise and train junior kitchen staff to ensure high-quality food production. Maintain inventory of ingred...

As a Head Chef at Adhiraj Foodworks - Uncle Frapp in Raipur, your role will involve overseeing daily kitchen operations, including menu planning, food preparation, and managing kitchen staff. You will be responsible for ensuring high-quality dishes, maintaining cleanliness and hygiene standards, and controlling food costs. Additionally, you will play a key role in training and mentoring kitchen staff, as well as ensuring compliance with health and safety regulations. Key Responsibilities: - Oversee daily kitchen operations - Plan menus and supervise food preparation - Manage kitchen staff effectively - Ensure high-quality dishes are served - Maintain cleanliness and hygiene standards - Contr...

As a key member of the culinary team, you will collaborate with the Executive Chef to direct food preparation and help design the food and drink menu. You will be responsible for producing high-quality plates that not only look appealing but also taste delicious. In addition, you will oversee and supervise the kitchen staff, ensuring smooth operations. Your role will also involve assisting with menu planning, inventory management, and supply management. Key Responsibilities: - Collaborate with the Executive Chef to direct food preparation - Help design the food and drink menu - Produce high-quality plates, considering both design and taste - Oversee and supervise the kitchen staff - Assist w...

Role Overview: As a Chinese Chef at our company located in Chanditala-II, your primary responsibility will be to prepare and cook a wide variety of Chinese dishes while ensuring the highest quality standards in food preparation and presentation. Your daily tasks will include menu planning, ingredient procurement, kitchen safety and hygiene maintenance, staff supervision, training kitchen personnel, managing food inventory, and ensuring customer satisfaction with the dishes served. Key Responsibilities: - Prepare and cook a diverse range of Chinese dishes - Plan menus and procure ingredients - Maintain kitchen safety and hygiene standards - Supervise kitchen staff - Train kitchen personnel - ...

Role Overview: As a Sous Chef, you will be the second-in-command in the kitchen, supporting the Executive Chef in overseeing kitchen operations. Your responsibilities will include food preparation, team supervision, maintaining quality and hygiene standards, and ensuring the smooth functioning of all culinary activities. Key Responsibilities: - Assist the Executive Chef in planning and managing kitchen operations and food production. - Supervise and coordinate activities of kitchen staff to ensure consistent food quality and timely service. - Prepare and cook high-quality meals in line with the hotels culinary standards and recipes. - Monitor kitchen inventory and assist in ordering supplies...

Role Overview: Hotel Clarks Avadh Lucknow is looking for a passionate Mughlai/Awadhi Sr CDP/Jr Sous Chef to join their team on a full-time on-site basis. As a Chef at Clarks Avadh Lucknow, you will be responsible for overseeing kitchen operations, preparing traditional Mughlai and Awadhi dishes, ensuring food quality and presentation, managing kitchen staff, creating new dishes, maintaining food safety standards, and contributing to menu planning. Key Responsibilities: - Oversee day-to-day kitchen operations - Prepare and cook Mughlai and Awadhi dishes - Ensure food quality and presentation standards are met - Manage and supervise kitchen staff - Create new dishes and contribute to menu plan...

You will be an all-round cook who supports the Executive Chef in various kitchen operations, menu planning, and food preparation. Your role will involve overseeing kitchen staff, maintaining quality control, ensuring food safety, and coordinating food presentation. Additionally, you will contribute to menu development and assist in inventory management in a fast-paced environment. Key Responsibilities: - Assist the Executive Chef in kitchen operations - Participate in menu planning and food preparation - Oversee kitchen staff and maintain quality control - Ensure food safety standards are met - Coordinate food presentation - Contribute to menu development - Assist in inventory management Qua...

As a Hospitality Manager, your role involves ensuring the smooth and efficient operations of various facilities within the organization. You will be responsible for the following key responsibilities: - Planning and executing periodic employee engagement activities, including cafeteria food and beverage festivals. - Managing food partners in cafeterias to ensure compliance, hygiene, and effective menu/price planning. - Overseeing inventory management for cutlery, crockery, and glassware. - Handling administrative tasks related to Purchase Requests (PRs), Purchase Orders (POs), and invoices. - Allocating and planning manpower for both internal and third-party resources. - Deploying manpower f...

Responsibilities: Manage kitchen operations Collaborate with executive chef on menu development Oversee food prep & processing Ensure high-quality cooking & production Train & supervise staff

Role Overview: As a Cook at Le Mridien, you will be responsible for preparing special meals or substitute items, regulating the temperature of ovens, broilers, grills, and roasters, and ensuring proper portion, arrangement, and food garnish. Your role will involve monitoring the quality and quantity of food prepared, communicating assistance needed during busy periods, and informing the Chef of excess food items for use in daily specials. You will also be preparing and cooking food according to recipes, quality standards, presentation standards, and food preparation checklist, as well as preparing cold foods. Key Responsibilities: - Prepare special meals or substitute items - Regulate temper...

Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary. Perfectionism in sanitation and quality control. Great leadership and interpersonal skills.

Ensuring that all food is of excellent quality and served in a timely manner. Planning the menu, keeping in mind budget, and availability of seasonal ingredients. Overseeing all kitchen operations. Coordinating kitchen staff, and assisting them as required. Training staff to prepare and cook all the menu items. Taking stock of ingredients and equipment, and placing orders to replenish stock. Enforcing safety and sanitation standards in the kitchen. Creating new recipes to keep the menu fresh. Keeping up to date with industry trends. Receiving feedback and making improvements where necessary. Perfectionism in sanitation and quality control. Great leadership and interpersonal skills.

Food Nutrition section: Development of Food / Nutritional Products. Review of Literature and Patent, planning and review of protocol and reports of pre-formulation study , review of evaluation reports of innovator/market sample and packaging material. Planning and execution of trial batches and optimization Batches. Responsible for review of documents such as master formula card, technical directions, technology transfer, product specifications, stability protocols and reports. Experienced in handling spray dryer, vibro sifter, and ribbon blender. Qualification : M. Tech (Food Technology) / B. Tech (Food Technology) Experience : 03-04 yrs.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coord...

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coord...

Culinary Expertise: Proficiency in a wide range of Indian cooking techniques, recipes, and cooking styles from different regions of India. Skill in preparing various dishes, including curries, biryanis, tandoori items, rotis, dosas, chutneys, and more. Ingredient Knowledge: Deep understanding of Indian spices, herbs, lentils, vegetables, and other key ingredients used in Indian cuisine. Ability to balance and blend flavors to create well-seasoned and flavorful dishes. Menu Planning and Creation: Developing menus that offer a diverse selection of Indian dishes catering to different tastes and dietary preferences. Incorporating seasonal ingredients and regional specialties into the menu. Food ...

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and heal...

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and heal...

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and heal...