144 Culinary Jobs

The position is responsible for overseeing all food and beverage operations, including culinary, restaurant, beverage, and room service operations. Your role involves ensuring guest and employee satisfaction, maintaining standards, and achieving or exceeding financial goals. You are expected to demonstrate knowledge and proficiency in all relevant food and beverage laws and regulations, as well as develop and implement business plans for the food and beverage department. To be considered for this role, you should possess a high school diploma or GED with at least 4 years of experience in the food and beverage, culinary, or related professional area. Alternatively, a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related major, along with 2 years of relevant experience, is also acceptable. Your core work activities will include developing and managing budgets for the food and beverage departments, maintaining positive cost management indices, and utilizing budgets to understand financial objectives. You will also lead the food and beverage team, supervise employees, and ensure day-to-day operations run smoothly. Providing excellent customer service, responding promptly to guest concerns, and driving alignment with the brand's service culture are essential aspects of this role. Additionally, you will be responsible for managing human resource activities, conducting performance reviews, and identifying developmental needs of team members. Compliance with corporate accounting procedures, effective communication, and problem-solving skills are also key responsibilities. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and fostering an inclusive, people-first culture. As part of Marriott Hotels or JW Marriott, you will have the opportunity to contribute to the art of hospitality, delivering exceptional service and upholding the brand's legacy. Joining Marriott Hotels or JW Marriott means becoming part of a global team where you can do your best work, pursue your passion, and grow both personally and professionally.,

As a candidate for this role, you may not meet every single requirement outlined in the job description. However, if you believe that you have the necessary skills and enthusiasm to excel in this position, we encourage you to hit the "Apply" button and take the first step towards joining our team. Your potential and unique qualities could be the perfect match for this opportunity. Apply now and begin your journey with us today.,

We are looking for a highly motivated and skilled Commi 3 (Entry-Level Cook) to join our team at Bulls and Bears Bistro. The ideal candidate will have excellent culinary skills and be able to work well under pressure in a fast-paced environment. As a Commi 3, you will play a key role in ensuring the quality and consistency of our dishes. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure efficient food preparation and service. Develop new recipes and menu ideas to enhance the dining experience. Participate in inventory management and ordering supplies. Ensure compliance with health and safety regulations and company policies. Job Requirements Proven experience as a cook or commis in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Ability to work well under pressure and manage multiple tasks simultaneously. Excellent communication and teamwork skills. Familiarity with kitchen equipment and appliances. Commitment to delivering high-quality food products and exceptional customer service.

We are looking for a highly skilled and experienced professional to lead our R&D team in the food and beverages industry. The ideal candidate will have a strong background in research and development, with a focus on the food and beverages sector. Roles and Responsibility Develop and implement new product development strategies to drive business growth. Lead cross-functional teams to design and develop innovative products that meet customer needs. Conduct market research and analyze consumer trends to identify opportunities for innovation. Collaborate with suppliers and vendors to source high-quality ingredients and materials. Manage and optimize laboratory operations for efficient and safe product testing and development. Ensure compliance with regulatory requirements and industry standards. Job Requirements Proven experience in leading R&D teams in the food and beverages industry. Strong knowledge of food technology, nutrition, and culinary science. Excellent leadership and communication skills. Ability to work collaboratively with cross-functional teams. Strong analytical and problem-solving skills. Experience with project management tools and software.

Hotel Paramos Inn is looking for Commis Chef to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking under the supervision of senior chefs. Follow recipes and ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen area. Assist with inventory management and ordering supplies. Adhere to food safety and hygiene regulations. Participate in training and development activities. Support senior chefs in daily kitchen operations. Assist in menu planning and development.

The Executive Pastry Chef position is a full-time, on-site role located in Gandhinagar. As the Executive Pastry Chef, you will be responsible for overseeing bakery operations, preparing a variety of baked goods, and developing new and innovative 100% vegetarian recipes. Your daily tasks will include managing pastry kitchen staff, ensuring high-quality food preparation, and maintaining a clean and organized kitchen. You will also collaborate closely with the culinary team to deliver a cohesive and exceptional dining experience for guests. To excel in this role, you should possess Bakery, Baking, and Food Preparation skills along with Cooking and Culinary expertise. Strong leadership and team management abilities are essential, as well as attention to detail and creativity in recipe development. An excellent understanding of food safety and sanitation standards is crucial. A Diploma or degree in Pastry Arts, Baking, Culinary Arts, or a related field is required. Prior experience in a high-volume, fine-dining establishment would be advantageous. If you are passionate about pastry, possess the necessary skills and qualifications, and thrive in a dynamic culinary environment, we invite you to apply for this rewarding position of Executive Pastry Chef.,

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1+years of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Frutta is South India's most preferred one-stop corporate refreshment & experience partner, offering an exciting assortment of refreshments and events integrated with technology for unparalleled hospitality. With an extensive network of top-tier vendors specializing in culinary delights and event management, we deliver exceptional experiences tailored to corporate needs. As a Menu Planning Chef at Frutta, your responsibilities will include conceptualizing and creating diverse and innovative menus that align with client expectations and preferences. You will have exposure to South Indian, North Indian, Andhra Style, Chinese, Continental, and other common menus for corporates. Staying updated on culinary trends and industry innovations is crucial to keep menus fresh and exciting. Your role will involve close coordination with partner kitchen teams to communicate menu changes, new dishes, and recipe specifications. Conducting training sessions for kitchen staff to ensure they are well-informed and capable of delivering dishes as per established standards is essential. Addressing any concerns or challenges faced by partner kitchen POC during the implementation of new menu items is also part of your responsibilities. In addition, you will be responsible for developing and maintaining accurate food cost calculations for all menu items. Regularly reviewing and analyzing pricing to ensure partner kitchen profitability while considering ingredient costs, portion sizes, and market trends is vital. Implementing cost-saving measures without compromising on quality or guest satisfaction is a key aspect of this role. Identifying and establishing partnerships with external kitchens or suppliers to enhance menu offerings or streamline operations will be part of your role. Negotiating pricing agreements with partner kitchens to ensure favorable terms and maintaining strong working relationships is crucial. Monitoring market trends and competitor pricing to make informed decisions in negotiations is also expected. Qualifications required for this position include proven experience as a Chef with a focus on menu planning and development, a culinary degree or equivalent professional training, a strong understanding of food costing and financial analysis, excellent negotiation and communication skills, ability to work collaboratively with kitchen staff and other team members, a creative and innovative approach to menu development, familiarity with industry trends, and a passion for staying updated. In return, Frutta offers a competitive salary, professional development opportunities, and a positive and collaborative work environment.,

As a Security Team Leader at Grand Hyatt Bali, you will play a crucial role in overseeing the smooth operations of the security team, ensuring the safety and security of our guests and hotel personnel. Your passion for hospitality and strong culinary background will be key assets in delivering high-quality security services. Reporting directly to the Safety & Security Assistant Manager, your responsibilities will include managing inventories in the Security Office, maintaining detailed logs of security incidents, and handling guest and internal customer inquiries with efficiency and courtesy. You will also be responsible for supervising Security Officers, ensuring compliance with hotel policies, and conducting thorough patrols of all hotel areas to guarantee the safety and comfort of everyone on the premises. In the event of emergencies, you will work closely with management and enforcement offices, assist in accident investigations, and oversee Security Officers" punctuality and appearance. Your knowledge of security procedures, emergency protocols, and hotel layout will be essential in maintaining a secure environment for all. To excel in this role, you should have a minimum of 1 year of experience as a Security Team Leader in a 5-star luxury hotel, possess an active Indonesian Security Training Certificate, and demonstrate strong leadership skills. Effective communication in English, attention to detail, and the ability to work towards targets are also crucial qualities for success in this position. If you are a proactive, diligent individual with a diploma in Hospitality or a related field (a Bachelor's Degree is a plus), we invite you to join our dynamic team at Grand Hyatt Bali and contribute to creating memorable experiences for our guests.,

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement Analysis Learning Agility Equal Opportunities Employment at IHCL .

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

Pastry Cook creates and prepares a wide variety of baked goods, including pastries, desserts, and other sweets , often working under the supervision of a Pastry Chef. They follow recipes, ensure food safety, and maintain a clean workspace. Responsibilities may also include decorating baked goods, managing inventory, and even developing new recipes. Key Responsibilities: Baking: Preparing a variety of pastries, desserts, and other baked goods according to recipes and standards. Decorating: Applying icings, toppings, and other decorations to enhance the visual appeal of baked goods. Ingredient Preparation: Measuring, mixing, and preparing ingredients for baking. Equipment Operation: Utilizing baking equipment, including ovens, mixers, and other kitchen tools. Food Safety and Sanitation: Maintaining a clean and organized workspace, adhering to food safety and hygiene standards. Inventory Management: Monitoring and ordering necessary supplies and ingredients. Following Recipes and Instructions: Accurately following recipes and instructions, and making adjustments as needed. Assisting the Pastry Chef: Supporting the Pastry Chef in various tasks, including recipe development and staff training. Skills and Qualifications: Baking Expertise: Strong knowledge of baking techniques, pastry-making processes, and different types of doughs and batters. Creativity: Ability to decorate and present baked goods in an appealing and artistic way. Attention to Detail: Precision in measuring ingredients, following recipes, and maintaining consistent quality. Organizational Skills: Ability to manage time effectively, prioritize tasks, and maintain a clean workspace. Teamwork: Collaborating effectively with other kitchen staff. Physical Stamina: Ability to stand for extended periods and perform physically demanding tasks. Food Safety Knowledge: Understanding of food safety and sanitation regulations.

SUMMARY Job Title: Shawarma Chef Job Description: We are seeking a skilled and experienced Shawarma Chef to join our culinary team. The ideal candidate will be responsible for preparing and cooking shawarma dishes while ensuring high standards of food quality, hygiene, and presentation. You will work closely with the Head Chef and the kitchen team to ensure smooth day-to-day kitchen operations. Key Responsibilities: Prepare and cook a variety of dishes, with a primary focus on shawarma, following standardized recipes and techniques. Ensure the quality, portioning, and presentation of all food items meet the restaurant’s standards. Maintain a clean, organized, and hygienic work environment, following food safety regulations at all times. Collaborate with the Head Chef and kitchen staff to maintain efficient workflow and service. Mentor and support junior kitchen staff and assist in stock and inventory management. Requirements Job Requirements: Minimum of 2 years of experience in a similar role, preferably specializing in shawarma. Strong knowledge of shawarma preparation techniques, spices, marinades, and traditional cooking methods. Ability to work under pressure in a fast-paced kitchen environment. Excellent teamwork and communication skills. Attention to detail with a focus on quality and consistency. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

Design and update menus based on seasonality and trends Supervise kitchen staff and ensure high food standards Manage inventory, and purchasing, Enforce food safety and sanitation protocols Monitor food and labor cost

The candidate is expected to be master at all kinds of cuisine and will have a team of chefs under him

Expertise in European cuisine, with a strong understanding of other international cuisines, bakery, and confectionery 12–14 years of experience as a Head Chef in a multi-cuisine restaurant within a 5-star property

Greetings from Theobroma Foods Pvt Ltd!! We are looking for Pastry Chefs to join our Central Kitchens based in Mumbai, Ahmedabad and Noida. Experience - 5yrs - 15yrs Job Role - Ensuring overall smooth operations of the function of Pastry Department Ensuring right production processes and implementation of the same Controlling cost of operations on an on-going basis Ensuring 100% product quality ensuring guest delight. Ensuring 100% fill rate of the products ordered Ensure quality excellence Ensuring standards of cleanliness, sanitation and hygiene at all times Check quality of material and condition of equipment and devices used for production Establish and maintain effective employee relations Hiring specific levels of employees, employee orientation and coaching Conduct formal on-the-job training sessions for kitchen employees Perform special projects as assigned. Conduct daily briefing meeting with the team Perform any other duty or responsibility that the Production Head may assign. Interested candidates with relevant experience need to apply. Regards Uma Paul

Conducting electrocardiogram (EKG), phonocardiogram, echocardiogram, and stress tests by using electronic equipment. Ensuring cardiology patients are comfortable by answering any questions they have about the tests. Recording the results of cardiological tests and consulting with the physician on duty to schedule any follow-up tests. Assisting physicians during non-evasive cardiological procedures by monitoring the patients' heart rates and alerting the physicians to any readings outside normal ranges. Maintaining cardiological equipment and supplies with daily cleanings and adjustments. Recording supply inventory levels and restocking the supply storeroom accordingly. Troubleshooting problems with cardiological equipment and reporting any malfunctions to superiors. Staying up-to-date with cardiological developments by attending conferences and participating in research projects

Interested Candidates may share their CV to joinus@vedicvillagehotels.in OR WhatsApp. 8714642710, 8714642720 ,8714642721 Specialisation in South Indian & Indian Dishes Roles and Responsibilities Responsible for Overseeing all aspects of a kitchen operation, including menu planning, food preparation, staff management, quality control, inventory management, and ensuring compliance with food safety regulations. Create and maintain menus that align with the restaurant's concept, considering seasonal ingredients, dietary needs, and price points. Stay updated on culinary trends and experiment with new dishes and techniques to keep the menu fresh and exciting Oversee daily kitchen operations, including scheduling staff, coordinating workflow, and addressing any problems that arise. Collaborate with the front office staff to ensure customer satisfaction and address any food-related complaints. Train, and supervise kitchen staff, delegating tasks. Monitor food preparation to ensure consistency in quality, taste, and presentation, addressing any issues promptly. Manage food inventory, ordering supplies, minimizing waste, and controlling food costs. • Ensure adherence to all food safety and sanitation regulations, including proper storage and handling procedures. Monitor labor costs and food expenses to optimize profitability. Preferred candidate profile Proven Experience as Sous Chef Extensive culinary experience, especially in South Indian Cooking styles and techniques Strong leadership and management skills to effectively lead a kitchen team Excellent communication and interpersonal skills to collaborate with staff and management Knowledge of food safety regulations and hygiene practices Perks and benefits Food & Accommodation Insurance

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility Equal Opportunities Employment at IHCL .

Roles and Responsibilities Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation. Coordinate with other departments to ensure seamless service delivery. Develop menus, recipes, and pricing strategies in collaboration with the culinary team. Manage inventory levels, minimize waste, and maintain a clean working environment. Supervise junior staff members, providing guidance on cooking techniques and menu knowledge.

This position ensures smooth execution of food preparation, adherence to hygiene and safety standards, inventory control, and team coordination, while delivering consistent product quality and efficiency across all kitchen processes. Required Candidate profile The Jr. Sous Chef / Kitchen Assistant– Kitchen Production plays a pivotal role in supporting the Kitchen Manager in managing day-to-day kitchen operations in a high-paced food production environment.

Job Title : Cafe Chef (Pastry & Savory) Job location : Bengaluru Job Type : Full-time Salary: Competitive, based on experience Job Summary: As our Cafe Chef (Pastry & Savory), you will be in charge of crafting a menu full of fresh bakes and soulful cafe dishes. From flaky croissants to hearty sandwiches, cakes and comforting specials - your food will define the flavor of our cafe. You'll have creative input on the menu, help set up the kitchen, and play a key role in shaping the food experience for our guests. Key Responsibilities: Prepare a variety of pastries, cakes, muffins, cookies, and baked goods daily. Cook savory dishes such as sandwiches, toasts, salads, tarts, and caf-style plates. Collaborate on the development of our opening menu. Maintain consistent food quality, portioning, and presentation. Follow food safety and hygiene best practices at all times. Manage prep, baking, cooking, and plating during service. Assist in setting up the kitchen operations, inventory, and sourcing of ingredients. Adapt and adjust as we grow - we are a startup, flexibility is key! Train or mentor junior staff (as the team grows). Additional Responsibilities: Interact with customers and take orders. Take part in promoting the cafe. Be willing to work rotational shifts and be available on weekends. Implement marketing initiatives and promotions to attract new customers and retain regular customers. We are Looking For: Experience in both pastry and savory cooking - ideally in a cafe, bakery, or brunch spot. Freshers are also welcomed! A passion for fresh ingredients and seasonal menus. Creativity in the kitchen, with strong presentation skills. Ability to work independently and take initiative. Clean, organized, and efficient work habits. Excited to be part of a small, collaborative, startup-style team. Bonus if you: Have helped open a cafe or restaurant before. Enjoy menu planning and recipe testing. Why Join Us: Be a part of a growing and a dynamic brand with opportunities for career advancement. Work in a collaborative and supportive environment where your ideas and expertise are valued. Enjoy a competitive salary package, performance-based incentives and staff discounts. Gain hands-on leadership experience in managing a thriving cafe and shaping its future journey. Chance of getting into our core team, which would manage the business when we expand. Join Us: If you are ready to help shape something special from day one, we would love to meet you! Send us your CV/portfolio at chaitalesblr@outlook.com with the subject line, Cafe Chef Application. Lets create something delicious together.

We are looking for a Hotel HR Manager to oversee all staff-related procedures and craft HR strategies in alignment with our business needs. Hotel HR Manager responsibilities include recruiting and training new hires, managing employee data and taking steps to retain our people. To be successful in this role, you should have a good knowledge of labor legislation and experience hiring employees for various roles and seniority levels. Ultimately, you will help us run a healthy hotel business where our employees are happy, engaged and productive. Responsibilities Design hiring plans for all hotel departments based on seasonal needs Interview and assess job candidates Manage compensation and benefits plans Oversee employee attendance and working schedules, including paid time off, overtime and breaks Onboard new hires Report on employee turnover rates Organize employee records, like contracts, paying special attention to work permits and visas Implement employee retention programs (like end-of-season bonuses) Coordinate accommodation, catering and transport for our staff when necessary Schedule trainings for all hotel employees (for example, customer service skills training) Act as the point of contact when employees have queries or job-related issues Ensure hotel staff complies with relevant health and safety regulations