165 Culinary Jobs - Page 4

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

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

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

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

Selected Interns Day-to-day Responsibilities Include Create content, capture pictures and videos of activities in the restaurant, kitchen, etc Design creatives using Canva and VN Coordinate events and workshops Make calls to guests for specific events Assist the marketing team in creating smoother marketing operations About CompanyMalaka Spice was established as an inspired southeast cuisine restaurant in the by-lanes of Koregaon Park, Pune, by a couple, Praful and Cheeru Chandawarkar, in the year 1997 Each meal at Malaka Spice is a result of many culinary tours taken in Malaysia, Indonesia, Thailand, Singapore, Vietnam, Japan, and Cambodia We truly believe in and follow the concept of Farm To Table Most of the produce used in our recipes are sourced from our very own Cherish Farm, which is about 45 km from Pune Not just this, we use cold pressed oil in the preparation of all our recipes, thus making every meal experience at Malaka Spice, soulful and beautiful! Malaka Spice has 7 restaurants and cloud kitchens in Maharashtra5 in Pune, and 2 in Nashik at the beautiful Vallonne Vineyards & Gangapur Road

Interested Candidates may share their CV to joinus@vedicvillagehotels.in OR WhatsApp. 8714642710, 8714642720 ,8714642721 Specialising in South 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 / Head 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

Chef de Partie (Head of Kitchen Ops) – NK’s Janta Kitchen Lead daily kitchen ops, manage prep & team, maintain hygiene & inventory. Must have 3–5 yrs exp (cloud kitchen/QSR preferred) & strong culinary skills. Based in Andheri West. Perks and benefits Paid Leaves Paid Sick Leaves Meals Provided

Schedule: Day shift/Night Shift Experience: Cooking: 1-2 year (Preferred) Total work: 1-2 year (Preferred) Ability to Commute: North Kolkata (Required) Ability to Relocate: Can work out Work Location: In person Responsibilities: Prepare and cook a variety of Indian dishes Ensure that all dishes are prepared according to the specified recipes and standards of the brand. Monitor food stock levels and communicate with the kitchen manager to order ingredients as needed. Maintain a clean and organized kitchen workspace, following all food safety and sanitation guidelines. Collaborate with the kitchen team to ensure efficient workflow and timely preparation of orders. Adapt to customer preferences and dietary requirements as necessary. Requirements: Proven experience as an Indian Cook or similar role in a restaurant or culinary setting. In-depth knowledge of Indian cuisine and cooking techniques. Ability to work well under pressure in a fast-paced environment. Strong attention to detail and a passion for creating delicious dishes. Excellent teamwork and communication skills. Availability to work flexible hours, including evenings, weekends, and holidays. Benefits: Competitive salary commensurate with experience. Opportunity for growth and advancement within the organization. Positive and supportive work environment. No or Minimum cost for self-consumption.

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 year 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.

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

Were Hiring: Sous Chef Locations: Hyderabad | Bengaluru | Pune | Gurugram/NCR Join Compass Group India , where culinary meets innovation. As part of the worlds leading food and facility services provider, we empower our people to deliver delicious, sustainable, and nutritious experiences across sectors. We’re looking for a Sous Chef who can take charge, inspire teams, and elevate kitchen operations to the next level. Your Role at a Glance: Assist the Head Chef in daily kitchen operations Supervise food prep and station coordination Ensure consistency in food quality and presentation Lead and mentor kitchen teams Contribute to menu innovation and cost control What You Bring: 4–6 years of culinary experience with leadership exposure Culinary Degree/Diploma preferred Strong organizational and communication skills Passion for great food, clean kitchens and team success Shape the future of food with us! Tag a fellow chef or share your profile at theshef@compass-group.co.in. Let’s cook up something amazing together. Share your resumes at theshef@compass-group.co.in .

At Compass Group India , we are redefining food services and facilities management by creating healthier, happier, and sustainable spaces across sectors like corporate offices, education, healthcare, and industrial units. Were on the lookout for skilled and passionate CDPs to lead sections of our high-energy kitchens! This role is perfect for someone who takes pride in culinary excellence and thrives in fast-paced environments. What Youll Do: Own and manage a section (e.g., grill, garnish) during service Support in menu planning. Ensure mise en place is prepped and plated to perfection Drive food quality, hygiene, and presentation standards Manage bulk cooking with minimal wastage Assist in training and mentoring junior kitchen staff What Were Looking For: 3-5 years of experience in a similar role Degree/Diploma in Hotel Management / Food Craft preferred A team player with attention to detail and a passion for food High commitment to hygiene, cost control & kitchen discipline Be a part of a global culinary movement with Compass Group India! Apply now or tag someone whod be a great fit! Share your resumes at theshef@compass-group.co.in.

Role & responsibilities Inventory & Resource Management Prepare and bake a variety of bread, pastries, and desserts as per airline specifications. Ensure all bakery products meet high standards of taste, quality, and presentation. Follow hygiene, food safety, and HACCP guidelines strictly at all times. Coordinate with the kitchen and packing teams to meet flight schedules. Monitor inventory and minimize wastage of baking ingredients.

The E xecutive Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. JOB RESPONSIBILITIES: Operations(Kitchen) Handling multiple outlets serviced from Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage controllable department expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding handling cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS office, and Data Analyse skill. Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.

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

We refer to an opening for the position of DCDP (Demi Chef De Partie) in our company Theobroma Foods Pvt. Ltd. to be based at Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent range of offerings that include brownies, cakes, desserts, chocolates, breads, and savories.From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en JOB DESCRIPTION: To co-ordinate and supervise the work of Commis on day to day basis to ensure completion of daily and weekly production targets To implement the new recipe as designed by Pastry Chef To supervise and co-ordinate all pastry preparations To implement production of wide variety of Pastry desert preparations To follow proper handling, storage and right temperature of all food items To implement the proper decoration of different types of icing, topping etc as per the approved standards To ensure the high standards of presentation of pastry, cakes, chocolates To check the quality of raw and final products to ensure that the prescribe standards are adhered with To monitor the stock of various raw materials and consumption of the same in order to maintain equilibrium in budgeted food cost To check quality of material and conditions of equipment and devises used in production, presentation, storage and spreads To inform maintenance issues, safety hazards, unsafe practices etc To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To follow high standards of cleanliness and hygiene in all processes To ensure that all Commis are always following high grooming and hygiene standards To ensure that necessary trainings are conducted for Commis as per training calendar To recommend leaves of Commis and to assist CDP in managing duty roster To supervise the duty roster of Commis and trainees Department: Pastry, Bread, Brownie, Chocolate, Hot & Cold & Cafeteria. Job Location: Changodar, Ahmedabad Perks & Benefits: Staff Bus Medical Food In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Changodar, Ahmedabad, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions put forth in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager HR +91- 97121 48353 THEOBROMA FOODS PVT. LTD. Block/Survey No 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad 382213, Gujarat, India.

We refer to an opening for the position of Commis 1,2 & 3 in our company Theobroma Foods Pvt. Ltd. to be based at Ahmedabad, Gujarat. Company Profile: Theobroma means 'Food of the Gods' in Greek, befitting our exclusive and indulgent range of offerings that include brownies, cakes, desserts, chocolates, breads, and savories.From our humble beginnings in 2004, when the first Theobroma pastry store opened its doors at the iconic Cusrow Baug at Colaba Causeway (Mumbai), we've grown to become a Pan-India chain of patisseries with stores in over 20 cities. Our mission is to spread happiness by serving smiles on a plate, and this journey continues as we open Theobroma patisseries across the country. For More Information about the Company: LinkedIn - https://www.linkedin.com/company/theobroma-foods-private-limited/ Website - https://theobroma.in/ Facebook - https://www.facebook.com/theobromaindia/ Instagram - https://www.instagram.com/theobromapatisserie/?hl=en JOB DESCRIPTION: To forecast and document the raw material requirement from stores for the duration of one week To conduct the briefing of Commis and Trainees at the commencement of the shift and also at the end of the shift To ensure that the work stations are properly equipped at the commencement of shift To ensure that the daily and weekly procedures as per SOPs are followed regarding temperature check, food labeling check, storage check, equipment malfunctioning etc To report to DCDP & CDP regarding any malfunctioning of equipment, breakage, leakage, rusting etc in any of the production utensils, pans, trays etc To reconcile and prepare the report of raw material consumption, finished products, wastage & spoilage details, etc on monthly / fortnightly basis To execute the work through Commis III & II according to menu specification prepared by DCDP To prepare products as per the menu recipe approved by the Company To maintain daily log book and also register of equipment. To record all critical observations regarding day to day operations and maintenance of equipment To maintain complete hygiene and cleanliness in the work area and to coordinate with KST and Housekeeping as per the requirements To implement measures to control food cost by strictly monitoring of wastage, spoilage etc on regular intervals during the shift Department: Pastry, Bread, Brownie, Chocolate, Hot & Cold & Cafteria. Job Location: Changodar, Ahmedabad Note: Freshers can also apply. In that context, please let us know the following: 1. Your interest in working with Theobroma Foods Pvt. Ltd. (Y/N) 2. Present CTC In Lacs per annum (Fixed + Variable separately) 3. Expected CTC in Lacs per annum 4. Detailed CV in Word format (very important). 5. Last 3 months salary slip 6. Notice period. 7. Current Job Location 8. Willingness to be stationed at Changodar, Ahmedabad, Gujarat? (Y/N) 9. If you have ever applied to/contacted by any consultant or by Theobroma Foods Pvt. Ltd. for any positions in their organization. (Y/N). If yes, give details. 10. Kindly inform us of any physical handicap or critical illness, if any, which may affect your work. 11. Please send details of any kind of bond you might have signed with your current organization (for training, non-compete, non-disclosure, etc) Kindly reply to all the questions put forth in the e-mail to take your candidature forward. Please treat this as urgent and reply under the same subject line. Kindly send your updated resume to sujal.patel@theobroma.in Alternatively, you can share it via WhatsApp at 97121 48353. Regards Sujal Patel Manager – HR +91- 97121 48353 THEOBROMA FOODS PVT. LTD. Block/Survey No – 26,27,40 & 41, Sector -3, Akshar Industrial Park, Opp, Zydus Cadila Pharma, Village: Vasna Chacharavadi, Changodar, Tal: Sanad, Dist: Ahmedabad – 382213, Gujarat, India.

Roles and Responsibilities Prepare high-quality continental dishes, including pasta, pizza, and risotto. Manage food production and preparation to meet hotel standards. Develop new recipes and menus in collaboration with the culinary team. Ensure efficient kitchen operations and maintain a clean working environment. Provide excellent customer service by serving guests with a smile. Desired Candidate Profile 0-5 years of experience as a chef or cook in a similar role (continental cuisine). Strong knowledge of Italian cuisine and menu planning principles. Excellent communication skills for effective teamwork and guest interaction. Ability to work well under pressure during peak hours or special events.

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 Baker Job Description We are in search of an experienced and committed Baker to become part of our team. The ideal candidate should possess a solid background in baking, a meticulous attention to detail, and a fervor for crafting exquisite and delectable products. Your responsibilities will include the preparation and baking of a diverse range of goods, ensuring that each item meets our stringent standards of quality and presentation. Responsibilities: Prepare and bake a wide variety of bread from scratch Follow and modify recipes as necessary, ensuring uniformity and excellence Maintain a tidy and well-organized workspace, adhering to health and safety regulations Manage baking schedules to guarantee the availability of fresh products throughout the day Collaborate with the team to innovate new recipes and products Monitor inventory levels and aid in the procurement of supplies Provide exceptional customer service, including managing special orders and requests Requirements Requirements: Proven experience as a Baker or in a similar capacity Culinary Degree or relevant certification in baking, with demonstrated experience in managing a bakery or similar food production environment Profound expertise in baking techniques, recipe development, and quality control, with the capability to supervise daily production and ensure consistent product quality Formal training in baking and pastry arts or equivalent professional experience Comprehensive knowledge of baking techniques and ingredients Availability to work early mornings, weekends, and holidays as required Keen attention to detail and dedication to quality Exceptional time management and organizational skills Ability to work both independently and as part of a team A positive attitude and a deep passion for baking Knowledge in OHS and Food safety act.

Company Description Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations Here, we believe in you and what you bring to the table There are many opportunities for development and advancement Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet Together, we embody the vision of responsible hospitality, Take the opportunity to become a Heartist, and let your heart guide you in this world where life beats faster, Job Description Scope of position: Reporting to the Sous Chef, the Chef de Partie will be focused, with special attention placed upon continuous practice to master skills and tasks assigned to them by their supervisors They will be able to fully manage sections assigned to them and supervise staff Always act in a professional manner using the companys Mission, Vision, and Values The Chef de Partie will strive to exceed guest expectation and take the culinary team to go from good to great, Responsibilities Communication and Conduct Attend daily shift briefings to keep yourself informed of daily operational requirements, Conduct daily shift briefings to kitchen colleagues in absence of Sous Chef Lead by example using AccorHotelss: Mission, Vision & Values Communicate daily with supervisors to ensure open lines of communication, Ensure all kitchen colleagues are aware of standards & expectations, Promote a fun/ professional and disciplined work environment, Actively share ideas, opinions & suggestions in daily shift briefings, Always present yourself in a full chefs uniform following all personal hygiene and grooming requirements Support & motivate kitchen colleagues, Health and Safety Always promote Health and Safety Ensure personal knives and tools are at the utmost cleanliness and always maintained, Ensure proper hygiene practices are always followed in line with the Cape Grace, managed by Fairmont Food Safety Programme, Ensure that all areas in the kitchen are always kept clean and tidy, Adopt a clean as you go approach, Assist in clearing, cleaning, washing within the kitchen, including in-depth cleaning, using any approved specialized products and methods laid down, Stock Management Ensure storeroom requisitions requested are accurate to minimize repeat visits, Maintain cleanliness and proper rotation of stock in all chillers following FIFO system, Ensure stock is stored and labelled correctly, Training and Development Strive to develop as a leader by attending Accor Hotels Managerial Courses Support/Coach/Lead & Motivate kitchen colleagues, To undergo training in both formal courses and on-the-job to develop cooking and kitchen organizational skills, Actively seek tools for self-growth and development, Complete all assigned trainings on Ines, Maintain consistent on the job training sessions for culinary colleagues, Sustainability and Stock Always minimize wastage/ spoilage and record wastage on Winnow system, To aid stock taking within the total Kitchen Department in conjunction with the Head Chef, Lead by example when processing any fresh produce with respect to technique to use the product to its fullest yield, Food Quality and Control Strives to maintain & improve all food preparations & presentations, Strives to improve Guest Satisfaction results for Food Quality Act as an extension of kitchen managers to communicate food consistency & quality, Daily checks of all mise en place to ensure freshness & quality standards, Support colleagues on sections to ensure consistency, Perform tasks to the standards & expectations set forth, ensure that all food cooked and served is of a high quality and served at a safe and appropriate temperature, Complete assigned tasks in an efficient and timely manner, Assign and follow up tasks as dictated by business volumes and supervisors, Performs any other reasonable duties as required by the department head, Qualifications Have a strong working knowledge of ingredients and products with a strong knowledge in international cuisine, 5 years of experience in a luxury hotel environment Accreditation from a recognized Culinary School (an asset) Food Hygiene and Safety trained, Strong communication skills Enthusiastic and guest driven, Computer literate in Excel, Word, Outlook, Materials, and email, Analytical and Conceptual thinking ability and implementation skills Must be flexible in terms of working hours, Must be physically fit, Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests, Must maintain composure and a level head under pressure, Must be able to handle a multitude of tasks in an intense, ever-changing environment, Must be effective at handling problems in the workplace, including anticipation, prevention, identification, and solutions as necessary, Must possess outstanding guest services skills, Additional Information Your Team And Working Environment In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture Note: Customization may be included for any specific local or legislative requirements, such as work permits Our Commitment To Diversity & Inclusion We are an inclusive company and our ambition is to attract, recruit and promote diverse talent,

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.