144 Culinary Jobs - Page 4

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.

As Chef de Cuisine at Park Brasserie, you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities : (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset.

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.

We are seeking an experienced and outgoing Chef for our Grill Restaurant, specializing in Mediterranean cuisine. The ideal candidate should have a strong passion for cooking Arabic grills, mezze, and shawarma, with an extensive understanding of traditional preparation methods and flavors. The Chef should be confident in a fast-paced kitchen environment, able to craft mouthwatering dishes that delight guests. Beyond culinary skills, this individual must be personable and comfortable interacting with guests, offering recommendations, and engaging in friendly conversations to enhance the dining experience. Strong communication, creativity, and teamwork are essential to succeed in this role. Qualifications Minimum 2 years experience as Chef de Cuisine or Sous Chef in a hotel or restaurant of good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge.

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

To function as the Business Manager and a Marketing Specialist for the Culinary Department, to ensure that all the outlets and banquets operate successfully, in accordance with the standard of the hotel and are individually profitable. Qualifications Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Executive Chef. Good operational, administrative and interpersonal skills are a must

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good brands / Basic Culinary skills / good hygiene knowledge

You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Key Responsibilities: Maintains food handling and sanitation standards Performs all duties of cinema kitchen area employees in high sale times Oversee production and preparation of culinary items Ensures employees keep their work areas clean and sanitary Works with Operations departments to coordinate service and timing of events and meals Complies with loss prevention policies and procedures Strives to improve service performance Communicates areas in need of attention to staff and follows up to ensure follow through Leads shifts while personally preparing food items and executing requests based on required specifications Prepares and cooks foods of all types, either on a regular basis or for special guests or functions Supervises and coordinates activities of kitchen team and engaged in food preparation Checks the quality of raw and cooked food products to ensure that standards are met Assists in determining how food should be presented and creates decorative food displays Supervises daily shift operations Ensures all employees have proper supplies, equipment and uniforms Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met Ensures completion of assigned duties Participates in the employee performance appraisal process, giving feedback as needed Handles employee questions and concerns Communicates performance expectations in accordance with job descriptions for each position Participates in an on-going employee recognition program Conducts training when appropriate Monitors employee's progress towards meeting performance expectations Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results Supports and assists with new menus, concepts and promotions for the cinema Sets a positive example for guest relations Handles guest problems and complaints seeking assistance from supervisor as necessary Empowers employees to provide excellent customer service within guidelines Reports malfunction in department equipment Purchases appropriate supplies and manages food and supply inventories according to budget Attends and participates in all pertinent meetings To make sure COGS are in check every month and should work on delivering the yearly budgeted COGS efficiently. To be able to successfully run the kitchen as per the audit guidelines. Ensure correct FSSAI parameters are followed.

Job Title: Demi Chef de Partie (DCDP) - Multi-Cuisine Location: Select Citywalk Saket, Delhi Reports to: Chef de Partie / Sous Chef Department: Kitchen / Culinary Job Summary: The The Demi Chef de Partie (DCDP) will be responsible for supporting the Chef de Partie and the culinary team in preparing, cooking, and presenting dishes across multiple cuisines. The role involves contributing to the overall success of the restaurant by ensuring the highest standards of food quality, consistency, and cleanliness. Key Responsibilities: Assist in preparing and cooking high-quality dishes across various cuisines, including Indian, Continental, Asian, and Mediterranean. Ensure that dishes are prepared and presented according to the recipes, portion controls, and quality standards set by the head chef. Monitor and maintain stock levels, ensuring efficient usage of ingredients to minimize waste. Assist in mise-en-place preparation and ensure that workstations are clean and organized at all times. Maintain food safety and hygiene standards, adhering to health and safety regulations. Support the Chef de Partie and Sous Chef in managing and training junior kitchen staff. Ensure kitchen equipment is properly used, maintained, and cleaned. Participate in menu planning and contribute ideas for new dishes and seasonal specials. Handle any special dietary requirements and requests from guests with attention to detail. Qualifications and Skills: Minimum of 3 years of experience in a culinary role, with experience across multiple cuisines. Diploma or certification in culinary arts or equivalent experience. Good knowledge of cooking techniques and food safety practices. Ability to work well under pressure in a fast-paced environment. Strong organizational skills with an eye for detail and quality. Excellent team player with strong communication skills. Willingness to take on new challenges and learn. Physical Requirements: Ability to stand for long hours. Comfortable working in a fast-paced kitchen environment. Capable of lifting and carrying items up to 25 kg. Work Schedule: Flexible schedule, including weekends, evenings, and public holidays.

Are you passionate and innovative culinary lead ready to take you career to new heights? Join our dynamic team as a Chef Manager in Mohali and bring your creative flair to the table. What youll do: Manage kitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximise customer satisfaction Ensure adherence to safety standards and all legislative requirements Contribute to a positive and innovative kitchen culture To control and monitor financial targets and stock management What you bring: Experience in a culinary lead role, with proven leadership skills Professional cookery or culinary education A proactive, agile and organised approach to kitchen management Strong communication skills, with an ability to build and maintain relationships with key customers and clients Commitment to maintaining the highest food safety and hygiene standards

Job Description: The Corporate Chef will be responsible for leading and managing all aspects of QSR department within our organization. This individual will play a crucial role in developing and executing our product strategy, ensuring that our offerings are of the highest quality, taste, and presentation. Key Responsibilities: 1. Product Development: Lead the development of new products from concept to execution, ensuring they align with market trends, customer preferences, and company standards. o Collaborate with cross-functional teams, including marketing, sales, and operations, to bring new products to market efficiently and effectively. o Conduct regular market research and competitive analysis to identify opportunities for innovation and differentiation in our sweet product offerings. 2. Culinary Operations: Oversee the operations of QSR department, including production scheduling, inventory management, and quality control. Establish and maintain standard operating procedures (SOPs) for all product related activities, ensuring consistency and efficiency in execution. Implement best practices for food safety, sanitation, and hygiene to meet regulatory requirements and uphold industry standards. 3. Team Leadership: o Recruit, train, and mentor kitchen staff where required, fostering a culture of creativity, collaboration, and continuous improvement. o Set performance goals and provide regular feedback to team members, recognizing and rewarding excellence in culinary craftsmanship and teamwork. o Promote a positive work environment that values diversity, inclusion, and mutual respect among all employees. 4. Menu Planning and Cost Management: Develop and update menus for all QSR products, incorporating seasonal ingredients, customer feedback, and profitability considerations. Monitor food costs, labor costs, and other expenses related to pastry operations, identifying opportunities for cost optimization and waste reduction. Work closely with procurement and supply chain teams to source high-quality ingredients at competitive prices while maintaining sustainability and ethical sourcing practices. 5. Customer Experience: o Collaborate with the marketing and sales teams to enhance the overall customer experience through product innovation, menu customization, and promotional activities. o Solicit and respond to customer feedback, addressing any concerns or suggestions related to QSR products promptly and effectively. Qualifications: Bachelor's degree in Culinary Arts, Pastry Arts, or a related field; advanced certification in Bakery and Bakery related products is preferred preferred. Proven experience (5-13 years) as a chef in a similar role, with a track record of successfully developing and launching QSR bakery products for commercial distribution. Strong leadership skills with the ability to inspire and motivate a diverse team of professionals. Excellent technical proficiency in bakery and bakery related products, cakes, pastries, recipe development, and production management. Creative flair and passion for innovation, coupled with a keen understanding of flavor profiles, textures, and food presentation. Solid understanding of food safety regulations, sanitation practices, and quality assurance protocols. Exceptional communication skills, both verbal and written, with the ability to collaborate effectively across departments and interact with clients, suppliers, and industry partners. Proficiency in computer software applications related to recipe management, inventory control, and menu costing. Flexible schedule with the ability to work evenings, weekends, and holidays as needed in a fast-paced culinary environment. Role & responsibilities Regards Aanchal Kansotia +91 87662 42895

What you will be doing here Act as a liaison between employees, management & HR team in providing a great employee experience. Foster a positive work environment by clear & prompt communication towards employee requests. Assist the Facility Manager in planning office events and activities to boost engagement and team spirit. Oversee all aspects of food and beverage operations, including menu planning, vendor coordination, and contract creation. Use the F&B as an attraction in the office for employee experience. Work closely with vendors to negotiate contracts and ensure high-quality products and services are provided.will you Maintain inventory levels and optimize inventory management processes to minimize waste and maximize efficiency. Review and draft contracts as per guidelines. Use MS Office tools like word & excel to build recommendations for a good experience. What are we looking at Preferable Experience Range - 1 to 3 years in Hospitality Management, F&B or Front Office Management. Bachelors degree in Hospitality Management, Culinary Skills or General Management. Strong interpersonal skills with the ability to effectively communicate and collaborate with employees at all levels. Proficiency in Microsoft Excel, including the ability to create and manipulate spreadsheets and generate basic reports. Demonstrated organizational skills with the ability to multitask and prioritize tasks effectively. Knowledge of food and beverage operations, including menu planning, vendor management, and inventory control. Ability to work independently with minimal supervision and adapt to changing priorities in a fast-paced environment.

Manage Sales operations of condiments,seasonings, gravies, spices,syrups, toppings to Food Service,HORECA, Hypermarket,institutional clients for both Retail and B2B. Generate new leads, acquire valuable customers, drive expansion of customer base. Required Candidate profile Processed Food sales proficiency in modern trade, Industrial,HORECA, Food Service segments.Exposure to gherkins,ketchup,culinary pastes,dressings,sauces, dips,salsa,garlic dip, jalapenos etc.

Responsibilities: Manage kitchen operations during shifts Oversee food production, menu planning & costing Ensure North and South Indian specialties Control wastage & prepare meals for catering events

Responsibilities: * Manage kitchen operations & staff * Ensure food quality, safety & presentation standards met * Collaborate with management on menu development & cost control * Oversee pastry, bakery & culinary departments.

Stone hedge Group of Hotels owned two luxury and three lean luxury hotels at leh, ladakh. We are looking for a chef with good knowledge of multi cuisine .

Brand : EL&N Cafe Location : Jio World Plaza, Bandra Kurla Complex, Mumbai Job Summary: The Commis is an entry-level position within the kitchen, responsible for assisting the Sous Chef, Junior Sous Chef and other senior team members in the preparation and production of a wide range of high-quality savory dishes in Hot & Cold Section. This role offers an excellent opportunity for a motivated and enthusiastic individual to learn and develop essential pastry skills in a professional and creative environment. Responsibilities: Assist in the preparation of ingredients for various hot and cold savory dishes (mise en place). Learn and master fundamental cooking techniques for both sections. Support the Senior team members in daily food production, ensuring quality and consistency. Ensuring all ingredients are fresh, of high quality, and stored properly. Ensuring orders are prepared in timely manner. Requirements : Minimum 1-2 years of experience in similar role. Minimum 12th grade education qualification. Candidate to be based in Mumbai. Should have positive and team-oriented attitude. Attention to detail and a commitment to cleanliness.

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 7-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

Roles and Responsibilities Manage kitchen operations during assigned shifts, ensuring efficient food preparation and presentation. Supervise junior chefs, cooks, and other kitchen staff to maintain high standards of quality control. Develop menus that cater to diverse tastes and dietary requirements while controlling food costs effectively. Ensure compliance with health, safety, and hygiene regulations by monitoring inventory levels and minimizing waste. Collaborate with the F&B team to provide exceptional service through menu planning and execution. Desired Candidate Profile 5-10 years of experience as a Chef de Partie or similar role. Strong culinary skills with knowledge of various cuisines.

The Finns Weaver Resort, located in Kaziranga, Assam, offers a luxurious and tranquil experience nestled in the serene landscapes of Kaziranga. With 35 meticulously designed rooms, the resort provides diverse accommodations tailored to every guest showcasing the charm of Assam and Kaziranga. Role Description This is a full-time on-site role as a Food and Beverages Associate at Finns Weaver Resort. The role involves providing top-notch food service, delivering exceptional customer service, managing food and beverage operations, and utilizing strong communication and culinary skills to enhance the guest experience. Qualifications Food Service and Culinary Skills Customer Service and Communication abilities Experience in Food Beverage operations Ability to work well in a team Attention to detail and organizational skills Hospitality or related certification is a plus