386 Tandoor Jobs - Page 9

Role & responsibilities Manage daily kitchen operations for Multicuisine or Indian & Tandoor section Ensure timely preparation and presentation of high-quality dishes Supervise commis and kitchen helpers, ensuring hygiene and food safety standards Assist in menu planning, portion control, and stock management Maintain consistency in taste, quality, and presentation Coordinate with service and purchase teams for smooth kitchen operations Report directly to the Sous Chef or Executive Chef Preferred candidate profile 23 years of hands-on experience as CDP in reputed 4-star or above hotels or premium restaurants Expertise in Indian & Tandoor or Multicuisine dishes Strong leadership and team-handling skills Good understanding of kitchen hygiene, stock rotation, and inventory control Must be presentable, punctual, and committed to quality Immediate joiners preferred or available within short notice

Position Vacant JR.SOUS CHEF Company Profile Rain Entertainments Private Limited is looking for a JR.SOUS CHEF for its multi-cuisine Fine dining restaurant based in its company owned-and-operated Rain Square mall in Nellore, Andhra Pradeshlocated 120 kms from Tirupati airport and 180 kms from Chennai Airport. The restaurant operations consist of both Fine-dining, Quick-service segments (QSR), Coffee shop, Sweets & Savouries catering to a variety of consumer tastes, including South Indian, North Indian, Chinese, Indo-Chinese, Continental/European, and so on. All the outlets fall under the brand of IRA Restaurants. Job Description / Responsibilities 1. Multi-skill Chef having knowledge and experience in all cuisines : Indian, Continental, PAN Asian, Desserts, Sweet dishes. 2. Assist in recruiting, training, assigning duties and supervising kitchen staff of proper food handling, maintenance and safety. 3. Communicate preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing color, texture and garnishes, verifying portion sizes and ensure that corporate standards for food quality are consistently met. 4. Lead, mentor and manage culinary team. 5. Assist in menu planning, food costing, inventory and management of supplies. 6. Maintain standards for food storage, rotation, quality and appearance. 7. Keep stations clean and comply with food safety standards and sanitation. 8. Oversee operation aspects of dining room and special events. 9. Prepare food in absence of cooking staff. 10. Maintain effective communication skills by interacting professionally with co-workers and other departments. 11. Make recommendations for maintenance, repair and upkeep of the kitchen and its equipment. 12. Preparation of daily reports to be submitted to the management. Desired profile of the candidate Should have 15-20 years hands-on experience in 3/5 star hotels or reputed restaurants. Should be willing to innovate & experiment with ingredients and possess good communication, time management skills & Multitasking abilities. Should be computer savvy and well versed with MS Office, Email communication Skills. Desired work experience 15 years and above Compensation Offered Based on experience, Negotiable. Location of posting Nellore, Andhra Pradesh Contact Information: 7997733000 Email hr@rainentertainments.com, careers@rainentertainments.com URL of the home page Education Graduation/Diploma in Food Production/Catering Technology Keywords Well experienced JR.SOUS CHEF

DeliveryOps Specialist / RMG Specialist1 What you will do: Collaborate with project managers and department heads to identify resource requirements for ongoing and upcoming projects. Evaluate project timelines, budgets, and resource constraints to ensure the efficient allocation of resources. Maintain a comprehensive overview of available resources Conduct resource capacity planning to assess and manage resource demands based on project priorities and objectives. Track and report on resource utilization, analyzing data and providing suggestions for resource optimization. Collaborate with stakeholders to resolve resource-related conflicts, negotiate resource sharing, and balance competing priorities. Implement and maintain resource management tools, systems, and processes to enhance visibility, transparency, and efficiency. Required skills and qualifications Bachelors degree in computer science, statistics, or a related field 2+ years of experience in resource management or a related role, preferably in a project-based environment. Strong understanding of resource planning, allocation, and optimization principles and methodologies, preferably in the Indian context. Proficiency in using resource management software and tools to track, analyze, and report on resource utilization. Excellent analytical and problem-solving skills to assess resource demands and optimize resource allocation. Effective communication and interpersonal skills to collaborate with stakeholders at all levels of the organization. Preferred skills and qualifications Masters degree in HR, project management , Operations or a related field. Professional certification in resource management or project management. Strong financial acumen and ability to analyze resource-related costs and budgets. Experience in managing remote or geographically dispersed teams

Job Lead- Brand Management at Titan Company NameTitan Job TitleLead- Brand Management Job TypeRegular/ Job CategoryJewellery-SMR DepartmentMarketing-Tanishq LocationBengaluru, Karnataka, India Position Overview: We are seeking a highly motivated and experienced individual to join our team as a Lead- Brand Management at Titan. As the Lead- Brand Management, you will be responsible for developing and executing brand strategies for our jewellery brand, Tanishq. You will work closely with the marketing team to ensure the brand's message is consistent and resonates with our target audience. This is a full-time, permanent position based in Bengaluru, Karnataka, India. Key Responsibilities: - Develop and implement brand strategies for Tanishq, in line with the company's overall marketing objectives - Conduct market research and analyze consumer trends to identify opportunities for brand growth - Collaborate with cross-functional teams to develop and execute marketing campaigns and initiatives - Monitor and analyze brand performance and make recommendations for improvements - Manage the brand's budget and ensure all activities are within allocated resources - Oversee the creation of brand collaterals, including advertising materials, packaging, and in-store displays - Ensure brand consistency across all touchpoints, including digital and social media platforms - Stay updated on industry trends and competitor activities to identify potential threats and opportunities for the brand - Lead and mentor a team of brand managers and coordinators to ensure the brand's objectives are met Qualifications: - Bachelor's degree in Marketing, Business Administration, or a related field - Minimum of 5 years of experience in brand management, preferably in the jewellery industry - Proven track record of developing and executing successful brand strategies - Strong understanding of market research and analysis techniques - Excellent communication and interpersonal skills - Ability to work in a fast-paced, dynamic environment - Strong leadership and team management skills - Proficient in Microsoft Office and other relevant software Additional Parameters: - Experience in the jewellery industry is preferred - Knowledge of the Indian market and consumer behavior is a plus - Willingness to travel as needed If you are a passionate and results-driven individual with a strong background in brand management, we encourage you to apply for this exciting opportunity at Titan. Join our team and be a part of shaping the future of our iconic jewellery brand, Tanishq. Work Experience - Develop and implement effective brand strategies to enhance brand awareness and market presence. - Conduct market research and analysis to identify market trends and consumer preferences. - Collaborate with cross-functional teams to develop and execute marketing campaigns and initiatives. - Monitor and evaluate the performance of brand campaigns and make necessary adjustments to ensure optimal results. - Manage and maintain brand guidelines to ensure consistency across all marketing channels. - Build and maintain strong relationships with key stakeholders, including internal teams and external partners. - Stay up-to-date with industry trends and competitor activities to identify opportunities and challenges.

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

the palms is looking for Commi Chef to join our dynamic team and embark on a rewarding career journey Assist senior chefs in food preparation and cooking Clean and chop ingredients and prepare them for cooking Measure and mix ingredients according to recipes Operate kitchen equipment, such as ovens, stoves, and grills Follow food safety and hygiene guidelines Basic knowledge of cooking techniques and ingredients Ability to follow recipes and instructions accurately Good communication and teamwork skills

The Pllazio Hotel, Gurgaon is looking for Job Trainee to join our dynamic team and embark on a rewarding career journey Assisting experienced employees with their daily tasks and responsibilities Observing and gaining hands-on experience in various aspects of the job Receiving feedback and guidance from supervisors and mentors Completing assigned projects and tasks under the supervision of experienced employees Collaborating with team members and contributing to team projects Demonstrating a strong work ethic, positive attitude, and a willingness to learn and grow

The Pllazio Hotel, Gurgaon is looking for Commis to join our dynamic team and embark on a rewarding career journey Build and manage online communities across various platforms Engage with community members, answer questions, and respond to feedback in a timely manner Create and implement strategies to grow and nurture the community Collaborate with marketing and customer support teams to address issues and improve user experience Monitor discussions and trends within the community to identify opportunities and potential problems Organize and promote events, contests, or other activities to foster community engagement Develop and maintain relationships with key community influencers and advocates Analyze community feedback and metrics to measure the effectiveness of community initiatives Stay updated on industry trends and best practices in community management

Express Hotels is looking for Assistant Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Express Hotels is looking for Maharaj / Assistant Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Express Hotels is looking for Section Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Company Profile Energiea Cafe is a healthy restaurant serving global cuisine, focusing on delicious and nutritious food. We were established by Moringo Bioscience. A Nutraceutical company holds US & Indian Patents, has Offices in the US, India & Bangladesh, and is expanding operations in Singapore & UAE. Our business tagline, "CRAZY, TASTY, HEALTHY," reflects our commitment to providing customers. We offer a variety of fresh, Premium. Some of our ingredients are Certified Organic with NO preservatives, NO Refined flour, NO Refined sugar, NO Refined oil, NO Refined salt & NO Ajinomoto. We are World's First and Unique food options for healthy eating. Our Menu includes Vegetarian, Non-vegetarian, Vegan, and Gluten-free friendly dishes. At Our restaurant, we believe that healthy food should be accessible to everyone, so we offer fair and reasonable prices that reflect the quality and freshness of our ingredients. So whether youre looking for a Healthy Breakfast, lunch, a refreshing Juice or smoothie, Freshly brewed Coffee and Tea, or a satisfying dinner, we have something for everyone. Sous Chef Job Overview In the sous chef role, you will instruct the kitchen staff on tasks they are responsible for each day. A key element of this role is to experiment with dishes and update them to continually ensure a unique, quality meal. Success in this role will be demonstrated by serving specialty dishes that appeal to customers, entice them to return, and generate word-of-mouth. Job Responsibilities Collaborates with the Executive chef to direct food preparation. Produces high-quality plates, considering both design and taste. Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment Exceptional cooking skills Manage the kitchen staff, motivate them, and assign duties fairly Knowledge of health and safety standards Ability to multitask and work quickly under pressure Requirements Bachelors degree in culinary science or relevant field. A minimum of 12 years experience in a similar role. Strong knowledge of cooking methods and best practices. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Job Type: Full-time Location: Chennai Education : Graduate /Post Graduate Experience : 12 to 20 years Industry: Food & Beverage Functional Area: Restaurant Kitchen Role Category: Chef Role: Sous Chef Salary:5 LPA -6 LPA

Position Summary. Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen, Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail, Functions of the Job. Essential Functions Production. Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service, Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day's menus, Operate slicers, mixers, grinders, and other equipment with proper certification, Keep work areas neat, clean, and organized, Clean kitchen and cafeteria areas including equipment and dishes, Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris, Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas, Requisition appropriate amounts of food and supplies through the Kitchen Manager, Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner, Batch cooking to maintain a quality product and excellent food presentation, Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed, Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required, Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers, Compliance. Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes, Convert and follow a standardized recipe to ensure a consistent, high-quality product, Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations, Keep and Maintain accurate daily production records per grade group as planned, Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food, Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities, Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program, Participate in the “Daily Dish”, Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA, Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”, Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Administrative. Handle customer monies at service time, as required. Make changes as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system, Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis, Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time. Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible, Other duties as assigned, Physical/Visual Activities or Demands. Physical/visual activities or demands that are commonly associated with the performance of the functions of this job, While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms, The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds, Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision, Working Conditions. Working conditions commonly associated with the performance of the functions of this job:. Inside and outside working conditions, Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat, Occasionally exposed to toxic or caustic chemicals and extreme cold, The noise level is usually loud, Education. Position Qualifications. High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience. Language Skills. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization, Mathematical Skills. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs, Reasoning Ability. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations, Machines, Tools, Equipment, And Work Aids. Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer, Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status, Show more Show less

Position Summary. Able to perform the essential function of kitchen staff positions on an as-needed basis.. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.. Functions Of The Job. Essential Functions Production. Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service.. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus.. Operate slicers, mixers, grinders, and other equipment with proper certification.. Keep work areas neat, clean, and organized.. Clean kitchen and cafeteria areas including equipment and dishes.. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris.. Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas.. Requisition appropriate amounts of food and supplies through the Kitchen Manager.. Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner.. Batch cooking to maintain a quality product and excellent food presentation.. Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed.. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required.. Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers.. Compliance. Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.. Convert and follow a standardized recipe to ensure a consistent, high-quality product.. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations.. Keep and Maintain accurate daily production records per grade group as planned.. Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food.. Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities.. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program.. Participate in the “Daily Dish”.. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA.. Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”.. Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Administrative. Handle customer monies at service time, as required. Make change as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system.. Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis.. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time. Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible.. Other duties as assigned.. Physical/Visual Activities or Demands. Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.. Education. Position Qualifications. High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience. Language Skills. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.. Mathematical Skills. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.. Reasoning Ability. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.. Machines, Tools, Equipment, And Work Aids. Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.. Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.. Show more Show less

Chef/Cook required at The Rajbari Bawali (Heritage Hotel). Must have expertise in Chinese, Indian & Tandoor cuisine, with knowledge of Continental dishes. Responsible for cooking, menu planning, kitchen operations & hygiene. Accommodation provided.

Cook for different households in different areas of the city as per comfort zone for work. Duty hours min 8 /10 / 12 /24- hours / monthly. The work is from a freelancing platform of Client. Required Candidate profile min 1 to 2 years experience in cooking veg / non veg for family. Before joining police verification is mandatory. Your profile should have videos and images in the clients platform for safe payments.

Responsibilities: * Prepare continental, tandoor, Chinese & Indian dishes under chef's guidance * Maintain kitchen cleanliness & organization * Collaborate with team on menu planning & inventory management Provident fund

Roles and Responsibilities Preferred male candidates Home cook Prepare a variety of dishes including Continental, Indian, Chinese and Indian curries etc. Manage kitchen operations to ensure efficient food preparation and presentation. Maintain high standards of hygiene and cleanliness in the kitchen area.

Sun Park Resort Manali is looking for Executive Chef - Sun Park Boutique & Spa, Manali to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Food Scientist is looking for Kitchen Assistant to join our dynamic team and embark on a rewarding career journey As a Kitchen Assistant, you will play a vital role in supporting the kitchen operations and ensuring a smooth workflow Your responsibilities will include assisting chefs and kitchen staff with food preparation, maintaining cleanliness and hygiene in the kitchen, and handling various tasks to contribute to the overall efficiency of the kitchen Key Responsibilities:Food Preparation:Assist in basic food preparation tasks, such as chopping vegetables, peeling, and portioning ingredients Follow recipes and instructions from chefs to prepare components of dishes Kitchen Organization:Keep the kitchen area clean and well-organized, including washing dishes, utensils, and equipment Ensure that all kitchen surfaces are sanitized and comply with hygiene standards Inventory Management:Assist in monitoring and maintaining kitchen inventory levels Notify the kitchen manager or chef of low stock items and assist in restocking supplies Assistance During Service:Support kitchen staff during peak hours by ensuring timely preparation and delivery of food items Coordinate with chefs to streamline the cooking and serving process Waste Management:Dispose of kitchen waste in accordance with established procedures Participate in recycling efforts to minimize environmental impact Compliance with Safety Standards:Adhere to health and safety guidelines, including the proper use of kitchen equipment and handling of potentially hazardous substances Report any safety issues or concerns to the kitchen manager

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail