140 Culinary Jobs - Page 2

Hiring!!! Role Description: The purpose of this position is to prepare food as per Sodexo & client standards. Key Responsibilities: 1. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 2. Approves the requisition of products and other necessary food supplies. 3. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. 4. Establishes controls to minimize food and supply waste and theft. 5. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 6. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. 7. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. 8. Attends food and beverage staff and management meetings. 9. Consults with the Food & Beverage Director about food production aspects of special events being planned. 10. Cooks or directly supervises the cooking of items that require skillful preparation. 11. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. 12. Evaluates food products to assure that quality standards are consistently attained. 13. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. 14. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. i). Evaluates products to assure that quality, price and related goods are consistently met. ii). Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. iii). Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. iv). Provides training and professional development opportunities for all kitchen staff. v). Ensures that representatives from the kitchen attend service lineups and meetings. vi). Periodically visits dining area when it is open to welcome members. vii). Support safe work habits and a safe working environment at all times. viii). Perform other duties as directed.

The Executive Chef is responsible for overseeing the overall operations of the kitchen, including menu planning, food preparation, quality control, cost control, and team management. The role ensures the highest quality of food and service standards.

PUGDUNDEE SAFARIS is looking for Chef to join our dynamic team and embark on a rewarding career journey 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 Besides having great culinary skills, interested individuals should be willing to imbibe our vision of sustainable and healthier food. We also expect our chefs to interact with guests in order to give them a personalized attention meet th

Handling Brand Calendar Chart out annual, quarterly, and monthly plans covering key campaigns, tactical activities for achieving the sales as per AOP, in-line with brand positioning Budgets and Cost Management Manage and optimize the annual marketing budgets, with efforts towards cost savings through streamlined processes Marketing Campaigns Qualification : - Graduation (Hospitality/Marketing)

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.

SUMMARY Job Title: Breakfast Cook Location: New Zealand Employment Type: Full-Time Our client, a prestigious resort in New Zealand, is currently in search of a skilled and dependable Breakfast Cook to become part of their team. The role primarily revolves around overseeing the preparation and delivery of breakfast items, ensuring top-notch food quality and providing exceptional guest satisfaction. Key Duties: Execute the preparation and cooking of breakfast items according to standard recipes and guest specifications. Arrange and manage the kitchen for breakfast service. Uphold food quality, presentation, and portion control standards. Guarantee food safety and cleanliness throughout the service. Aid in kitchen clean-up and preparation for the following day. Requirements: Previous experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound understanding of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Additional Information: Exceptional communication skills are essential. Prior experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: Excellent communication skills Experience in hotel/resort settings preferred Ability to work early mornings, weekends, and holidays

SUMMARY Position : Breakfast Cook Location : New Zealand Employment Type : Full-Time Our client, a top resort in New Zealand, is currently in search of an experienced and dependable Breakfast Cook to become part of their team. The role primarily involves overseeing the preparation and delivery of breakfast items, ensuring the provision of high-quality food and exceptional guest experiences. Key Responsibilities : Preparation and cooking of breakfast items according to standard recipes and guest preferences. Organization and setup of the kitchen for breakfast service. Upholding food quality, presentation, and portion standards. Ensuring food safety and cleanliness throughout the service. Assisting with kitchen clean-up and preparation for the following day. Qualifications : Prior experience as a Breakfast Cook (experience in hotel/resort settings is preferred). Profound knowledge of breakfast culinary techniques and food safety. Availability to work early mornings, weekends, and holidays. Employer Questions : How many years of experience do you have as a Breakfast Chef? Additional Information : Excellent communication skills are essential. Previous experience in European, Middle Eastern, and Singaporean resorts/hotels is advantageous. Requirements Requirements: : Proven experience as a Breakfast Cook Strong understanding of breakfast culinary techniques and food safety Availability to work early mornings, weekends, and holidays

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 2+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.

We are looking for Corporate Chef who has speciality of Chinese or Continental. Should have experience of running multiple chain of Restaurant.

Posted On 26th Jun, 2025 : Overview: The Bakery Chefwillberesponsibleforthepreparation,creationandexecutionofalldessertsandother bakedgoodsandwillassistinoverseeingtheoverallrunningofthepastrykitchen,cleanlinessand organization. EssentialJobFunctions Prepareawidevarietyofgoodssuchascakes,cookies,pies,breadetc.followingtraditionaland modernrecipes Assistwithdeveloping,implementing,andmaintainingnewrecipes,presentations,andproducts. AssistthePastryChefwiththecoordinationanddirectionofthepastryoperation. Supervisesthepreparationandproductionofallbakedgoods Preparesspecialtybakedgoodsforin-houseandcateredevents Inspectthequalityoftheingredientsandmeasurethemforspecificrecipes Pairrecommendeddessertswithappropriatenon-alcoholicdrinks,etc. Control effectivestorageandstocklevels,whilealwaysbeingcost-conscious Checkqualityofmaterialandconditionofequipmentanddevicesusedforbaking Analyzesfoodcostsanddeterminesmostcost-effectiverecipeswhilemaintainingquality Identifystaffingneedsandhelprecruitandtrainpersonnel Providestrainingandguidancetopastrystaffperformingrelatedwork Ensurekitchenequipmentisingoodconditionandmeetsallrequirements Performsotherdutiesasassignedtomeetbusinessneeds SupervisoryResponsibilities Supervisesday-to-dayactivities;providesaHandsOnapproachto training,planning,assigninganddelegatingwork.Encourageselevatedperformance,leadsbyexample, anddisciplinesemployeesforthepurposeofimprovingthePastryDepartmentsstandardsofexcellence. Key Skills : Company Profile The Culinary Expeditionstartedoff as a Bakery which later diversified to bacome a fusion food chain. Overall501-1,000 employees working. Best and famous cafe/restraurant in Ahmedabad.

Posted On 21st May, 2025 : : We are looking for a skilled Catering Chef to prepare, cook, and finish complex Asian and Continental dishes using fresh ingredients and traditional cooking methods. You will work closely with senior chefs and our Culinary Designer to create outstanding culinary experiences for our clients. Responsibilities: Prepare, cook, and finish complex made-to-order Asian and Continental dishes. Prepare complex marinades, concentrated stocks, herb & spice blends, and ingredient fusions as formulated by our Culinary Designer and/or Head Chef. Assist in planning seasonal dishes and specials in addition to our established menus. Collaborate with senior chefs and the Culinary Designer. Train and supervise junior chefs and team members. Monitor and manage food waste, handle supplier relationships, and perform rotation quality checks. Implement and ensure compliance with hygiene and health & safety guidelines. Regulate and monitor food temperatures. Assist in cost analysis and review. Prepare reports and schedules, and perform key duties as assigned. : Relevant training such as a diploma or degree in culinary arts. Minimum of 5 years of experience in a similar role. Strong leadership, communication, and organizational skills. Good administration skills with proven ability to maintain food & wage costs. Positive and energetic attitude. Passion for cooking and delivering memorable dining experiences. Key Skills : Company Profile The Culinary Expeditionstartedoff as a Bakery which later diversified to bacome a fusion food chain. Overall501-1,000 employees working. Best and famous cafe/restraurant in Ahmedabad.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Overview: The Bakery Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization. Essential Job Functions: Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional andmodern recipes Assist with developing, implementing, and maintaining new recipes, presentations, and products. Assist the Pastry Chef with the coordination and direction of the pastry operation. Supervises the preparation and production of all baked goods Prepares specialty baked goods for in-house and catered events Inspect the quality of the ingredients and measure them for specific recipes Pair recommended desserts with appropriate non-alcoholic drinks, etc. Control effective storage and stock levels, while always being cost-conscious Check quality of material and condition of equipment and devices used for baking Analyzes food costs and determines most cost-effective recipes while maintaining quality Identify staffing needs and help recruit and train personnel Provides training and guidance to pastry staff performing related work Ensure kitchen equipment is in good condition and meets all requirements Performs other duties as assigned to meet business needs Supervisory Responsibilities: Supervises day-to-day activities; provides a Hands On approach to training, planning, assigning and delegating work. Encourages elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.

Khinvasara Group of construction is looking for COMMI - II (Chinese Section) 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.

Khinvasara Group of construction is looking for COMMI - II (Conti Section) 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.

We are seeking a skilled Indian Chef with expertise in traditional and contemporary Indian cuisine. The ideal candidate should be proficient in a wide range of North and regional Indian dishes.

Talented chef w/Hotel Mgmt Degree? Solitaire Consultancy Services seeks a Live-in Chef for an HNI residence in Juhu, Mumbai! Craft unique culinary experiences. Salary: 50K-60K/month. WhatsApp resume to 9930578883

We are seeking a creative Barista Chef to prepare high-quality coffee beverages and enhance the customer experience with innovative drink presentations, food pairings, and refreshing non-alcoholic drinks. Key Responsibilities: Brew coffee using espresso machines and manual methods (pour-over, cold brew, etc.) Create unique and visually appealing coffee drinks Prepare non-alcoholic beverages like iced tea, cold coffee, mocktails, and fresh blends Pair drinks with desserts or light snacks Maintain cleanliness and hygiene in the coffee and prep areas Educate customers on coffee options and flavor profiles Collaborate with kitchen staff for seasonal or signature offerings. Knowledge of coffee brewing techniques and beverage ingredients. Good communication and presentation skills. Prior experience as a barista; culinary skills are a bonus. Ability to make iced teas, mocktails, and other non-alcoholic drinks.

Role & responsibilities We are seeking a creative and experienced Executive Chef to lead our culinary team in delivering exceptional dining experiences The Executive Chef will be responsible for menu creation, food preparation, kitchen management, staff supervision, and ensuring compliance with health and safety regulations The ideal candidate will have a passion for culinary innovation, a strong leadership presence, and a commitment to excellence Work at off-site events when requested. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and in the restaurants. Maintain all HACCP aspects within the hotel operation Focus on constantly improving the training manuals and SOPs. Participate actively in quality initiatives such as the daily Chef briefings and monthly team meetings in order to improve culinary operations, meet targets and keep communication flowing Work on new dishes for food tastings and photo taking. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the chefs on issues and take appropriate action. Ensure that recipes and costings are established and updated. Select team members who display qualities and attributes that reflect the department standards. Monitor food quality and quantity to ensure the most economical usage of ingredients. Advise new menus and seasonal food concept changes. Liaise with the Chefs daily to advice on any challenges and that guests will experience no delays during the service period. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake necessary steps to maintain the highest possible standards in this area. Attend communication meetings ensure that all assigned team members receive this communication. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Conduct culinary department meetings and communicate important hotel information to team members, receiving feedback in the absence of the Chef, communicating upwards to ensure a high level of team member satisfaction. Preferred candidate profile We are seeking a dynamic, creative, and experienced Executive Chef who brings both culinary excellence and strong leadership to our kitchen operations. The ideal candidate will be passionate about food, quality, and innovation, and capable of managing a high-performing team in a fast-paced hospitality environment.

Responsibilities: * Serve food & drinks * Manage inventory & costs * Ensure customer satisfaction * Train staff on menu & service standards * Collaborate with kitchen team on orders Food allowance Free meal Referral bonus

Bachelor / Diploma in Hospitality / Culinary Arts with 5 to 8 years of experience as Bakery Chef. Creating pastries, baked goods, and confections, by following a set recipe. Decorating pastries & desserts to ensure beautiful & tasteful presentation. Required Candidate profile Operating & managing the pastry section of kitchen. Company will provide Air Tickets + Visa + Accommodation + Food etc. Ready to work for minimum 2 Years Job Location is only for DRC Congo - Africa Perks and benefits Negotiable - Depending Upon Candidate & Experience