10 Recipe Creation Jobs

As an Executive Chef at Little Italy in Bengaluru, you will play a vital role in leading the kitchen operations to deliver an exceptional dining experience for our guests. With your culinary expertise and creativity, you will be responsible for menu development, recipe creation, and ensuring the highest standards of food preparation. Your role will encompass kitchen management, where your attention to detail and time management skills will be crucial in maintaining the quality and consistency of our offerings. As a leader, you will oversee a team of culinary professionals, providing guidance, training, and support to ensure a cohesive and efficient work environment. Your qualifications should include culinary skills, menu development experience, and a background in fine dining. Your ability to communicate effectively, solve problems efficiently, and exhibit strong leadership qualities will be essential in excelling in this role. While prior experience in Italian cuisine is advantageous, a degree in Culinary Arts or a related field will be beneficial for success in this position.,

The role entails overseeing Food & Beverage operations, encompassing end-to-end dining service management, team leadership, and process optimization to elevate guest experience and align with business goals. You will be accountable for supervising staff, managing budgets, developing menus, and ensuring customer satisfaction. Your responsibilities will include hiring, training, and supervising staff, creating and managing budgets, developing menus, and ensuring customer satisfaction. You will orient and train new staff, supervise the team, manage the food and beverage budget, monitor costs, and implement cost-saving measures. Additionally, you will create and test new recipes, develop menus, and ensure customer satisfaction. You must ensure staff adherence to standards, oversee compliance with food safety and hygiene standards, and handle internal and statutory audits. You should possess a Graduation in Hotel Management/Food & Beverage service and a minimum of 10 years of experience with a 5-star reputed hotel chain, along with experience in leading and supervising F&B teams. Adaptability to handle other assigned tasks by superior management is also crucial.,

Description We are seeking an experienced Executive Chef to lead our kitchen team and ensure exceptional culinary experiences for our guests. The ideal candidate will bring creativity, leadership, and a passion for high-quality food. Responsibilities Oversee daily kitchen operations and manage kitchen staff. Create and design innovative and seasonal menus. Ensure the highest quality of food is prepared and presented. Maintain inventory and order supplies as needed. Monitor food safety and cleanliness standards in the kitchen. Train and mentor kitchen staff, fostering a positive work environment. Collaborate with management on budgeting and cost control initiatives. Skills and Qualifications Culinary degree or equivalent experience in the kitchen. 1-5 years of experience in a similar role, preferably in a fine dining or high-volume restaurant. Strong leadership and team management skills. Proficiency in various cooking techniques and cuisines. Knowledge of food safety regulations and practices. Excellent time management and organizational skills. Ability to work under pressure and meet deadlines.

You should have experience working in North Indian cuisine. Your main responsibilities will include ensuring that the kitchen and surrounding areas are sanitized and clean, following company standards and health code regulations. You will also be responsible for hiring, training, and supervising kitchen personnel. It is important to stay current on restaurant industry trends and identify new culinary techniques and presentations. Additionally, you will assist kitchen staff with food preparation and recipe creation. This is a full-time, permanent position with benefits including provided food. The schedule is for morning shifts with the opportunity for performance bonuses. The preferred experience for this role is a total of 8 years of work. The work location will be in person.,

The Executive Chef role is a full-time, on-site position specializing in Modern Pan Asian cuisine, primarily based in Chandigarh. Your responsibilities will include creating innovative dishes, managing kitchen staff, overseeing food preparation, ensuring meal quality, and upholding food safety and sanitation standards. You will collaborate with restaurant management, handle menu planning and inventory control, and provide guidance and training to junior chefs. Additionally, you may need to travel across India to support other locations within the chain. To excel in this role, you should have at least 10 years of experience in a similar capacity, specifically in Modern Pan Asian cuisine. Your expertise should cover culinary techniques, food safety, and sanitation practices. Proficiency in kitchen staff management, menu planning, and inventory control is essential. Strong leadership and communication skills are key, along with the ability to innovate and develop new recipes. Flexibility to travel extensively across India is necessary. A relevant culinary degree or equivalent certification would be advantageous.,

As a skilled professional with experience in North Indian cuisine, you will be responsible for ensuring that the kitchen and surrounding areas are consistently sanitized and clean, adhering to company standards and health code regulations. Your role will involve hiring, training, and supervising kitchen personnel to maintain operational efficiency. To excel in this position, you must stay informed about current trends in the restaurant industry and be proactive in identifying new culinary techniques and presentations. Your expertise will be valuable in assisting the kitchen staff with food preparation and recipe creation, contributing to the overall quality of our culinary offerings. This is a full-time, permanent position with the benefit of food provided. The schedule for this role is a morning shift, and there is a performance bonus incentive available. The ideal candidate will have a total of 8 years of relevant work experience, although this is preferred rather than mandatory. If you are passionate about North Indian cuisine and have a strong background in kitchen management, this role offers the opportunity to showcase your skills in a dynamic work environment. Please note that this position requires in-person work at the designated location.,

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Description We are seeking a skilled Shawarma Chef to join our team in India. The ideal candidate will have experience in preparing delicious shawarma and other Middle Eastern dishes, ensuring high standards of food quality and customer satisfaction. Responsibilities Prepare and cook shawarma according to traditional recipes and standards. Ensure quality and freshness of ingredients used in shawarma preparation. Maintain cleanliness and hygiene in the kitchen area. Assist in inventory management, including ordering and stocking ingredients. Provide excellent customer service by interacting with customers and taking orders. Skills and Qualifications 2-5 years of experience in a food preparation or cooking role, preferably in Middle Eastern cuisine. Strong knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication skills to interact with team members and customers. Basic knowledge of kitchen equipment and cooking techniques.

Description We are seeking an experienced Sous Chef to join our culinary team in Qatar. The ideal candidate will have a passion for cooking and a strong background in food preparation, with the ability to lead a team and assist the Head Chef in delivering exceptional dining experiences. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure all food safety and sanitation standards are met Prepare and cook high-quality dishes in accordance with the restaurant's standards Manage inventory and order supplies as needed Train and mentor junior kitchen staff Assist in maintaining kitchen equipment and ensure cleanliness of the kitchen Skills and Qualifications 3-7 years of experience in a professional kitchen environment Proficient in various cooking techniques and cuisines Strong understanding of food safety and sanitation regulations Ability to work in a fast-paced environment Excellent leadership and communication skills Creative and passionate about food presentation and taste Familiarity with kitchen equipment and utensils Ability to manage time effectively and prioritize tasks Sous ChefSalary QR 2700.Age Limit 25 to 35 Years.

Description We are seeking experienced American and Arabic cooks to join our dynamic kitchen team in India. The ideal candidates will have a passion for cooking and a deep knowledge of both American and Arabic cuisines, with the ability to create authentic dishes that delight our customers. Responsibilities Prepare a variety of American and Arabic dishes according to traditional recipes and presentation standards. Ensure the quality and freshness of all ingredients used in cooking. Collaborate with kitchen staff to create new menu items and improve existing recipes. Maintain cleanliness and organization of the kitchen and cooking stations. Adhere to food safety and sanitation regulations at all times. Assist in the training and mentoring of junior kitchen staff. Manage inventory and order supplies as needed. Skills and Qualifications 5-10 years of experience in American and Arabic cuisines. Proficient in various cooking techniques and methods specific to American and Arabic dishes. Strong understanding of food safety regulations and kitchen sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent knife skills and familiarity with various kitchen equipment and tools. Creative flair for presenting dishes attractively and innovatively. Strong communication and teamwork skills to collaborate effectively with other kitchen staff. American and Arabic Cooks. Salary : KD 160. Accommodation and Food FREE.