13 Menu Pricing Jobs

About the Role We are seeking a highly skilled Continental Head Chef to lead our kitchen operations and ensure exceptional quality in food preparation, taste, hygiene, and presentation. The ideal candidate must have deep experience in continental cuisine, menu engineering, kitchen supervision, and maintaining high culinary standards. Key Responsibilities Lead and manage the kitchen team, ensuring timely and quality food preparation Create, plan, and execute continental cuisine menus (starters, mains, desserts) Innovate new dishes, plating styles, seasonal menus, and special cuisine offerings Ensure food consistency, taste, portioning, and presentation standards Monitor inventory, food costin...

As a Cost Controller, your role involves developing, implementing, and monitoring food and beverage cost control systems. You will be responsible for analyzing daily sales and cost reports, providing variance analysis, and conducting regular inventories of food, beverage, and operating supplies. Your collaboration with the Executive Chef and F&B Manager to analyze menu pricing and recipe costs is crucial for the success of the operations. Key Responsibilities: - Monitor receiving and storage of all products to ensure compliance with quality and quantity standards. - Coordinate with the purchasing department to secure the best prices and quality for supplies. - Prepare monthly F&B cost report...

Company Description Join us at Accor, where life pulses with passion! As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo. By joining us, you will become a Heartist, because hospitality is, first and foremost, a work of heart. You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to ...

As a Sous Chef/CDP at our job location in Bikaner, your role involves overseeing kitchen operations and staff. Your key responsibilities will include: - Working for a minimum of 3 years as Sous Chef/CDP in a 4-star category hotel - Demonstrating knowledge of menu pricing - Having a strong understanding of food safety and hygiene - Possessing strong leadership and team management skills Key Skill: - Being located in Bikaner, Jodhpur, or Jaisalmer (with the ability to relocate to Bikaner) - Holding an Associate's degree in Culinary Arts - Having 5-6 years of kitchen experience If interested, please drop your resume at 7980342981.,

You will be responsible for ensuring consistency and standardization across all outlets of The Fresh Factory. This includes maintaining taste, quality, and presentation by developing and documenting SOPs for kitchen operations. Regular audits at both locations will be conducted to ensure compliance with set standards. - Ensure recipe standardization across all outlets - Develop and document SOPs for kitchen operations - Conduct regular audits to ensure compliance As the leader of Research & Development (R&D), you will be in charge of menu innovation, introducing new dishes and beverages aligned with the brand philosophy and market trends. You will also oversee the seasonal menu rotation to e...

As a Sous Chef with a preferred background in Indian cuisine, you will be responsible for overseeing food production in all the kitchens, specifically focusing on large and multiple banquets. Your key responsibilities will include: - Assisting the F&B Manager in developing new menus and menu changes - Recommending price structures for various menu items in relation to competition - Setting F&B standards, specifications, and portions in clear relation to prices and external competition - Originating and approving daily requisitions while ordering dairy products, fresh fruits, and vegetables - Recommending the periodic purchase of special items, canned and dried fruits, and domestic and import...

As a Food and Beverage Cost Controller, your primary responsibility will be to develop, implement, and monitor effective cost control systems to optimize the financial performance of our food and beverage operations. You will be analyzing daily sales and cost reports to provide detailed variance analysis, allowing for strategic decision-making. Regular inventories of food, beverage, and operating supplies will be conducted under your supervision to ensure accurate tracking and compliance with quality and quantity standards. Collaboration with the Executive Chef and F&B Manager will be essential in analyzing menu pricing and recipe costs for profitability. You will work closely with the purch...

Cost Management: Implement and manage cost control measures for the food and beverage department. Monitor and analyze cost variances, identifying areas for improvement. Budgeting and Forecasting: Assist in the development and management of F&B budgets. Work closely with relevant departments to ensure accurate forecasting. Inventory Control: Oversee the F&B inventory management process. Implement systems to track and control inventory levels, minimizing wastage. Menu Pricing: Collaborate with chefs and F&B teams to establish profitable menu pricing. Regularly review and update menu pricing based on cost fluctuations. Financial Reporting: Generate and analyze financial reports related to F&B p...

As the Cost Controller at Novotel Chennai Chamiers Road, your prime function will involve supervising the Receiving Clerk, handling Food and Beverage requisitions, preparing Sales Analysis and Standard Recipe Costing, as well as Cost Reports. You will be responsible for monitoring and controlling non-food purchases against budget, pre-costing all restaurant and banquet menus, conducting inventory of Food and Beverage and general items, and managing the minimum and maximum par level of all store items. Your role is crucial in ensuring the smooth and efficient operation of Cost Control, Store rooms, and Receiving, with the aim of minimizing the cost of food, beverage, and other supplies. Addit...

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a ke...

Role & Responsibilities: 1. Able to effectively control the Food & Beverage Cost. 2. Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency. 3. Prepare variance analysis for food & beverage and communicating with relevant parties. 4. Update and maintain receipts into the systems. 5. Check and verify voids in the POS systems. 6. Check and verify discounts on the POS systems. 7. Check and verify any happy hours discounts. 8. Check and verify all complimentary sales in POS systems. 9. Check and verify all staff meals and staff discounts. 10. Check and verify all Package meals. 11. Check and verify all settlements done on the POS system. 12. Check and cross verify if...

Description The Food & Beverage Cost Controller will be responsible for monitoring and analyzing food and beverage costs, preparing cost reports, and collaborating with staff to implement effective cost control measures. Responsibilities Monitor and analyze food and beverage costs to ensure profitability. Prepare and maintain accurate cost reports and forecasts. Collaborate with kitchen and service staff to ensure adherence to cost control measures. Conduct regular inventory audits and reconcile discrepancies. Implement and maintain pricing strategies based on market analysis and cost assessments. Skills and Qualifications Bachelor's degree in Hospitality Management, Business Administration,...

Cost Management: Implement and manage cost control measures for the food and beverage department. Monitor and analyze cost variances, identifying areas for improvement. Budgeting and Forecasting: Assist in the development and management of F&B budgets. Work closely with relevant departments to ensure accurate forecasting. Inventory Control: Oversee the F&B inventory management process. Implement systems to track and control inventory levels, minimizing wastage. Menu Pricing: Collaborate with chefs and F&B teams to establish profitable menu pricing. Regularly review and update menu pricing based on cost fluctuations. Financial Reporting: Generate and analyze financial reports related to F&B p...