143 Pizza Jobs - Page 2

Responsibilities: * Prepare vegetarian bakery items with knowledge of breads, cakes, croissants, muffins & pastries * Collaborate with kitchen team on menu planning & inventory management Annual bonus

Title- Shift Manager Location: Bangalore/Gulbarga/Hubli/Davangere/Manipal Experience :1 +Year Industry: QSR Mode of interview: Virtual/Online Job Purpose: The shift Manager would be responsible for handling the shift. His/her majority of the time is spent in meeting Guest expectations, running smooth operations, motivating the restaurant staff & ensuring product quality. Job Description: 1. Role models expected behavior and coaches team on hospitality standards 3. Executes processes that ensure the restaurant meets safety and sanitation standards 4. Executes processes that ensure inside and outside cleanliness standards are met 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Responds to all Guest feedback with action plans to address opportunities 7. Ensures all shifts are appropriately staffed to achieve service with speed goals 9. Empowers the team to satisfy Guest needs and resolve concerns 10. Removes barriers to delivering Hospitality behaviors Drives Sales Growth: 1. Owns local store marketing in trade area, becoming integrated into the community 2. Tracks results 3. Involves entire team by communicating goals, results, and action plans 4. Ensures the restaurant is well maintained including cleanliness 5. Ensure all products are available to Guests every shift and execute all products to standard 6.Utilizes appropriate suggestive selling Requirements: Freshers with B.Sc. in Hotel Management degree/BHM or Relevant experience of 6months to 5 years is mandatory. Preference will be given to team members and Shift Managers from other QSR brands. Candidates must be ready to travel within a 10 to 15 km radius from their base location. No food or accommodation will be provided. Candidates must know Local Language Interested can share your update cv to v.babitha@upgrad.com Call/Whatapp: 8977797910-Babitha

Title- Shift Manager Location: Kochi and Thrissur Experience :1 +Year Industry: QSR Mode of interview: Virtual/Online Job Purpose: The shift Manager would be responsible for handling the shift. His/her majority of the time is spent in meeting Guest expectations, running smooth operations, motivating the restaurant staff & ensuring product quality. Job Description: 1. Role models expected behavior and coaches team on hospitality standards 3. Executes processes that ensure the restaurant meets safety and sanitation standards 4. Executes processes that ensure inside and outside cleanliness standards are met 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Responds to all Guest feedback with action plans to address opportunities 7. Ensures all shifts are appropriately staffed to achieve service with speed goals 9. Empowers the team to satisfy Guest needs and resolve concerns 10. Removes barriers to delivering Hospitality behaviors Drives Sales Growth: 1. Owns local store marketing in trade area, becoming integrated into the community 2. Tracks results 3. Involves entire team by communicating goals, results, and action plans 4. Ensures the restaurant is well maintained including cleanliness 5. Ensure all products are available to Guests every shift and execute all products to standard 6.Utilizes appropriate suggestive selling Requirements: Freshers with B.Sc. in Hotel Management degree/BHM or Relevant experience of 6months to 5 years is mandatory. Preference will be given to team members and Shift Managers from other QSR brands. Candidates must be ready to travel within a 10 to 15 km radius from their base location. No food or accommodation will be provided. Candidates must know Local Language Interested can share your update cv to v.babitha@upgrad.com Call/Whatapp: 8977797910-Babitha

Executive Chef - European or Continetal - Kolkata - 15 LPA. Age max 40 yrs. Min 10 yrs exp in only Continental /European Cuisine reqd. Min 2 yrs as Executive Chef is must. Hotel Mgmt reqd. Excellent Communication skills must. Overseas Exp preferred.

Position: Team Member (FOH/BOH) Location: Chennai & Mumbai Salary: 13,00018,000 + Incentives Shift: 9 hours (Rotational) | 1 weekly off Responsibilities: Assist customers with orders Prepare/serve food & maintain hygiene Handle POS system & kitchen support Eligibility: 10th/12th pass Experience in Domino’s, McD, Subway, etc. is a plus Freshers welcome | training provided Apply Now: Email - talent@talismanstaffing.com Mention your location when messaging Join the burger revolution

We are launching a health focused terrace cafe near Manyata tech park. What makes us different is that we have a - Bold nutrition-driven focused menu - Beautiful open air terrace vibes - Start of something new Required Candidate profile Please share your CV

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 8-10 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: CDP/DCDP Chef Continental Cuisine & Bakery & Pastry Department: Kitchen / F&B Production Key Responsibilities: Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 4-6 years of experience in a professional kitchen, Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume -hrd8.pawf@gmail.com, hrd15.pawf@gmail.com

Shift Manager : Work Exp. : 1 -5 Years Education : Graduation Mandatory Driving License :Mandatory Should have worked as Shift Manager in QSR/ Retail/ Q-Commerce Store Manager : Work Exp. : 4-10 Years Education : Graduation Mandatory Driving License :Mandatory Should have worked as Store Manager in QSR/ Retail/ Q-Commerce 2. JOB PURPOSE: The shift Manager (AM/ASM) would be responsible for handling the shift. His/her majority of the time is spent in meeting Guest expectations, running smooth operations, motivating the restaurant staff & ensuring product quality. 4. KEY ACCOUNTABILITIES: Description Performance Indicators Leads Operational Excellence and the Guest Experience: 1. Role models expected behavior and coaches team on hospitality standards 3. Executes processes that ensure the restaurant meets safety and sanitation standards 4. Executes processes that ensure inside and outside cleanliness standards are met 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Responds to all Guest feedback with action plans to address opportunities 7. Ensures all shifts are appropriately staffed to achieve service with speed goals 9. Empowers the team to satisfy Guest needs and resolve concerns 10. Removes barriers to delivering Hospitality behaviors 11. Communicates Guest feedback to the team and involve in action plans to resolve issues Builds Team Talent: 1. Handles all employee concerns with a sense of urgency 2. Treats all team members fairly and with respect 3. Ensures no team members is placed in position until all training is complete 4. Provides regular communication to team including goals and results 5. Source, trains, retains, and develops team members that improve the Guest experience 6.Executes team service through effective scheduling, cross training, and deployment 7. Executes development plans for talented team members to grow their career Drives Sales Growth: 1. Owns local store marketing in trade area, becoming integrated into the community 2. Tracks results 3. Involves entire team by communicating goals, results, and action plans 4. Ensures the restaurant is well maintained including cleanliness 5. Ensure all products are available to Guests every shift and execute all products to standard 6.Utilizes appropriate suggestive selling Plans and Communicates: 1. Discusses issues with other managers 2.Discusses shift plan with team 3. Involves entire team by communicating goals, results, and action plans 4. Makes adjustments to assignments during the shift to achieve goals 5. Ensures self and team handles all Guest concerns utilizing LEADS with a sense of urgency 6. Executes travel paths and delegates tasks as required 7. Ensures each shift is appropriately staffed to meet hospitality with speed goals 7. QUALIFICATIONS, EXPERIENCE, & SKILLS: Skills: Speaks/Reads English, Math, On-boarding of new employees, Team building, Conflict management, Root cause analysis, Problem solving, At least 18 years of age Qualification 3 Years Hotel Management Degree/Diploma, Graduate Experience Minimum 0-2 years experience in Food Services or Retail industry & IHM Freshers

Role & responsibilities To manage daily restaurant operations during the shift and lead the team for smooth service. Responsibilities: Handle opening & closing of the store. Guide and support team members during the shift. Ensure good customer service & handle complaints. Maintain food quality, hygiene, and safety. Manage cash, billing, and daily reports. Control stock, wastage, and support sales growth. Preferred candidate profile

Job description:- Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Shift Handling Taking care of opening, mid, and closing shifts. Managing opening and closing of the caf. Team Handling Handling a team of 5-6 members. Training the team members. Cafe Management Handling the inventory of the caf. Cash handling. Maintaining the checklist of the cafe as per company guidelines. Customer interaction and order taking. Desired Candidate profile Required Knowledge, skills and abilities Communication Skills a. Candidate is able to talk fluently in Hindi & English b. Good listener 2. Flexibility a. Open for transfers b. Open for any shift timings c. Open for cleaning, utensils, and brooming cafe. 3. Experience with the QSR industry/F&B industry a. Has handled shifts independently. b. Inventory management 4. Customer Handling a. Handling customer queries and resolving them. b. Promoting a positive and healthy environment to customers. Perks and Benefits Chaayos provides you with the following: 1. Aggressive growth plan 2. Appreciation and incentives 3. Discounted employee meals 4. Child Shagun Policy 5. ESIC/ Term Life Insurance Policy 6. Eligible for Employee Provident Fund Role: Shift Manager / SupervisorIndustry Type: Hotels & RestaurantsDepartment: Food, Beverage & HospitalityEmployment Type: Full Time, PermanentRole Category: F&B ServiceEducationUG: Graduation Not Required Key SkillsSkills highlighted with are preferred keyskillsRosteringIndentingQSRInventory ManagementHospitalityCleaning ValidationTeam HandlingCash ManagementRestaurantOrder TakingFood And BeverageShift ManagementCafe ManagementOrder FulfillmentHygiene About the company Chaayos PrivateB2CD2CFMCGRetailFollow222 followersOverviewA kadak chai and samosa shared after work, an irani chai with bun maska over meeting a prospective life partner, or a hot adrak chai in the morning to wake you up - chai was a part of every social setting for us. Yet somewhere along the line, this rich heritage of chai addas was lost and "Chaa" took a backseat - taken over by the multinational coffee chains, suddenly chai was no longer the beverage that we bonded over. Chaayos was born in November 2012 out of this premise - a contemporary interpretation of the chai adda, serving freshly made chai. Our focus is on serving your "Meri Wali Chai", a chai made exactly to our customers' liking the minute they place their order - be it an adrak tulsi kadak chai or a paani kam elaichi cinnamon chai. Our option of 12 add-ons gives our customers a total of over 12,000 ways to make their chai at Chaayos.read moreWhy Join Us at Chaayos? At Chaayos, we blend passion with innovation to create not just great tea, but also a thriving workplace. We believe in fostering a dynamic and inclusive environment where creativity and collaboration go hand in hand. Whether you're looking to grow your career, develop new skills, or be part of a team that values innovation, Chaayos offers exciting opportunities across various roles. With a strong focus on employee well-being, learning, and career progression, we ensure that every team member feels valued and empowered. Join us and be a part of a brand that is redefining India’s chai culture! read moreCompany InfoLink:Chaayos websiteAddress:New Delhi, IndiaBeware of imposters!Naukri.com does not promise a job or an interview in exchange of money. Fraudsters may ask you to pay in the pretext of registration fee, Refundable FeeRead moreServices you might be interested inKnow moreResume DisplayIncrease your profile visibility to recruiters upto 3 timesGet a Featured Profile, Stand out and get noticed in recruiter eyes. Role & responsibilities Preferred candidate profile Role: Shift Manager / SupervisorIndustry Type: RetailDepartment: Food, Beverage & HospitalityEmployment Type: Full Time, PermanentRole Category: F&B ServiceEducationUG: Graduation Not RequiredKey Skills Role & responsibilities Preferred candidate profile

Share your cv at: sudeep.das@dil-rjcorp.com You can also share your cv at: 7577055586(No call | Only Whatsapp) Brand: Pizza Hut Location: 1. SF Road, Siliguri 2. English Bazar, Malda About the job Company Description Devyani International Limited (DIL) is one of the most trusted Quick Service Restaurant (QSR) operators in India and the largest franchisee for Yum Brands, which includes KFC and Pizza Hut. DIL is also the exclusive franchisee for Costa Coffee in India and caters to South Indian vegetarian food enthusiasts with its Vaango brand. Additionally, DIL has a strong presence in Indian airports, offering a variety of food and beverage options. Role Description This is a full-time, on-site Shift Manager role located in Agartala. The Shift Manager will be responsible for managing daily operations, ensuring customer satisfaction, supervising staff, maintaining quality and hygiene standards, and managing inventory and supplies. The role involves scheduling shifts, training staff, monitoring sales performance, and handling customer inquiries and complaints. Qualifications Strong leadership, team management, and communication skills Experience in customer service, hospitality, or restaurant management Knowledge of food safety standards and inventory management Ability to handle high-stress situations and solve problems quickly Basic knowledge of financial management and sales performance Relevant experience in the food and beverage industry is preferred Flexible with working hours, including weekends and holidays Bachelor's degree in Hospitality Management, Business Administration, or a related field is an advantage Regards, Sudeep Das Assistant Manager-HRBP, Devyani International Ltd. Brand: Pizza Hut

Responsible for preparing the raw material and making of Pizzas, Pastas, Veggies, Sandwich, Waffles and salads Ordering raw material as per requirement Taking care of hygiene in the continental area Try making new dishes Chinese will be a big plus Perks and benefits food and accommodation can be provided

As an Executive Chef for a new restaurant opening in Khobar, Saudi Arabia, you will be responsible for showcasing your strong expertise in cuisine by preparing a variety of dishes including Pizza, Pasta, Lasagna, and other classic specialties. Your minimum 3 years of experience in a similar role, specialization in cuisine, and leadership skills will be crucial for this position. You will need to demonstrate your kitchen management and menu planning skills while also having experience in the KSA or Gulf Region. The ideal candidate should be well-versed in various culinary styles and have a passion for creating exceptional dishes. In return, you will be offered a full-time, permanent contract with benefits including housing, transportation, food, and visa provided. If you are passionate about culinary arts and have a flair for leadership in the kitchen, we encourage you to apply regardless of your nationality. Join us in this exciting opportunity to be part of a new restaurant venture in Saudi Arabia.,

Key Responsibilities: Prepare and cook continental dishes as per the standard recipes and presentation guidelines. Assist the Chef de Partie and Sous Chef in daily kitchen operations. Ensure all mise en place is done before service. Follow proper food safety, sanitation, and hygiene standards in the kitchen. Maintain cleanliness and organization of the workstation and equipment. Monitor portion and waste control to maintain food cost. Assist in inventory management and stock rotation. Maintain high levels of personal hygiene and grooming standards. Take feedback positively and work towards continuous improvement. Follow kitchen policies, procedures, and service standards. Ensure proper storage and labeling of food items.

Commie/Commi1/2/3/ Sous Chef - Continental, Indian & Chinese - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Indian & Chinese Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental, Indian & Chinese Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Responsibilities: Maintain clean kitchen environment Experience in pizza, burger and sandwiches Collaborate with team on menu planning & inventory management Ensure food quality, safety & presentation standards met Food allowance House rent allowance

Responsibilities: Maintain cleanliness and organization of kitchen area Prepare meals using various cuisines (Cooking, Commis)

SUMMARY Job Title: Cook Location: Oman Key Responsibilities: Prepare and serve traditional breakfast items and fast-food meals Cook pizzas and parathas with attention to taste and presentation Make a range of hot and cold beverages such as juices, tea, and coffee Maintain cleanliness and hygiene in the kitchen and service areas Requirements Requirements: Minimum of 1 year of experience as a cook in Coffee shop Basic English communication skills Hands-on experience in cooking, serving, and maintaining kitchen cleanliness Ability to prepare traditional breakfast dishes, fast food items, pizzas, and parathas Skilled in preparing a variety of beverages including juices, tea, and coffee Prior cooking experience preferred (years of experience not mandatory) Benefits Salary : 150 OMR Benefits : Food, accommodation, transportation, and medical coverage provided Contract : 2-year job contract

Follow instructions of the chef. Prepare dishes as per standard recipes. Timely preparation of Guest Orders. Follow FIFO. Follow kitchen rules, cleaniliness and hygiene standards. Adhere to Kitchen SOPs. Train junior commi and apprentice candidates. Ensure least food / raw material wastage.

Responsibilities: * Collaborate with kitchen team on menu planning and inventory management * Assist Head Chef with food preparation and presentation * Maintain high standards of quality control and hygiene Health insurance

Prepares & cooks dishes in their assigned section- Breads / Desert / Croissant etc Maintains food quality& presentation standards Manages junior staff (like Commis) within their section handling prep, baking, and maintain consistency and precision Required Candidate profile 5 days working, rotational OFF (Gurgaon) Prior exp in bakery/ conti (Breads / Desert / Croissant etc) Excellent leadership & team mgmt Flexibility work timing If interested call EKTA ON 9058489556

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine Salary: Dependent on Experience Job Type: Full-time Responsibilities: 1. Food Preparation: Prepare and cook a variety of dishes according to the menu specifications. Ensure that all food items are prepared to the highest standard of quality and presentation. 2. Multi-Cuisine Expertise: Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more. Stay updated on current food trends and incorporate innovative ideas into menu items. 3. Kitchen Organization: Maintain a clean and organized kitchen workspace. Assist in inventory management and stock rotation. 4. Collaboration: Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations. Communicate effectively with the team to meet service deadlines. 5. Quality Control: Monitor and ensure adherence to food safety and hygiene standards. Participate in quality control initiatives and contribute to continuous improvement. 6. Menu Development: Contribute ideas for menu development and suggest improvements based on customer feedback. Qualifications: Proven experience as a Commis Chef or relevant role. Culinary diploma or degree from a recognized culinary school. Strong knowledge of multi-cuisine cooking techniques and ingredients. Ability to work in a fast-paced environment and handle pressure. Excellent communication and teamwork skills. Basic understanding of food cost control and portion management. Benefits: Competitive salary based on experience. Opportunities for professional development and growth. Employee discounts on food and beverages. Health and wellness benefits. Job Title: Sous Chef Continental Cuisine Department: Kitchen / F&B Production Reporting to: Executive Chef / Head Chef Location: Mumbai Job Purpose: Assist the Executive Chef in overseeing kitchen operations for Continental cuisine. Ensure high-quality food preparation, maintain hygiene standards, and manage the culinary team to deliver exceptional dining experiences. Key Responsibilities: Supervise daily kitchen operations and production specific to Continental cuisine. Plan and prepare menus in consultation with the Executive Chef. Train, mentor, and supervise junior kitchen staff and commis chefs. Maintain consistent food quality, presentation, and taste. Ensure compliance with hygiene, health, and safety regulations (HACCP standards). Monitor food stock, manage inventory, and place orders as needed. Oversee portion control and minimize wastage. Innovate and develop new recipes and dishes to enhance the menu. Coordinate with service staff to ensure smooth food service during peak hours. Handle customer feedback and implement improvements where necessary. Assist in costing and pricing of menu items to achieve desired food cost percentages. Requirements: Degree/Diploma in Hotel Management or Culinary Arts. Minimum 46 years of experience in a professional kitchen, with at least 12 years as Sous Chef or CDP specializing in Continental cuisine. Strong knowledge of modern and classical Continental cooking techniques. Good leadership and team management skills. Creativity and passion for culinary arts. Excellent communication and organizational skills. Ability to work under pressure and in shifts, including weekends and holidays. Share your updated resume - hrm2peoplealliance@gmail.com

Experience in Continental food, American , Mexican, Italian etc well knowledge with making Pasta,Steaks & mise en place.