6 Culinary Management Jobs

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with 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

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet's operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with 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.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with 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

As the Executive Sous Chef , you'll be a pivotal leader in our culinary team, accountable for the daily success of all kitchen operations. You'll blend your exceptional culinary talents with strong leadership to guide staff, manage all food-related functions, and consistently elevate both guest and employee satisfaction. This role requires a commitment to maintaining operating budgets, ensuring a consistent, high-quality product across all kitchen areas, and driving the development of our talented culinary team while upholding the highest sanitation and food standards. Key Responsibilities Ensuring Culinary Standards & Operational Excellence: Manage kitchen shift operations, ensuring strict compliance with all Food & Beverage policies, standards, and procedures. Estimate daily production needs on a weekly basis and effectively communicate these requirements to kitchen personnel daily. Assist the Executive Chef comprehensively with all kitchen operations and preparation tasks. Prepare and cook a diverse range of foods, both for regular service and special guests or functions, personally executing tasks. Develop, design, or create new applications, ideas, systems, or products, including unique artistic contributions to our culinary offerings. Assist in determining optimal food presentation and create visually appealing decorative food displays. Maintain rigorous standards for purchasing, receiving, and food storage. Ensure strict compliance with all food handling and sanitation standards, consistently monitoring and upholding these. Perform all duties of kitchen managers and employees as necessary to support seamless operations. Recognize and ensure superior quality in products, presentations, and flavors. Ensure full compliance with all applicable laws and regulations related to food service. Follow proper handling procedures and maintain the right temperatures for all food products. Operate and maintain all department equipment efficiently, promptly reporting any malfunctions. Rigorously check the quality of all raw and cooked food products to ensure standards are met before service. Leading Kitchen Operations & Team Development: Supervise and coordinate the activities of cooks and workers engaged in food preparation. Lead shifts by personally preparing food items and executing requests based on required specifications, setting an example. Utilize strong interpersonal and communication skills to lead, influence, and encourage others; advocate for sound financial and business decision-making; demonstrate honesty and integrity; and consistently lead by example. Encourage and build mutual trust, respect, and cooperation among all team members. Serve as a role model to demonstrate appropriate behaviors and uphold all professional standards. Maintain the productivity level of employees, ensuring they clearly understand expectations and operational parameters. Establish and maintain open, collaborative relationships with employees, fostering a similar environment within the entire team. Ensure property policies are administered fairly and consistently. Communicate clear performance expectations in accordance with job descriptions for each position. Recognize successful performance and drive desired results throughout the culinary team. Ensuring Exceptional Customer Service: Provide services that consistently go above and beyond to achieve exceptional customer satisfaction and retention. Manage day-to-day operations, ensuring the quality, standards, and customer expectations are met daily. Set a positive example for guest relations for all kitchen staff. Empower employees to provide excellent customer service by supporting their efforts. Interact with guests as appropriate to obtain feedback on product quality and service levels. Effectively handle guest problems and complaints related to food. Maintaining Culinary Goals & Financial Acumen: Achieve and exceed defined goals, including performance goals, budget goals, and team goals. Develop specific goals and plans to prioritize, organize, and accomplish work efficiently. Utilize the Labor Management System to effectively schedule based on business demands and for tracking employee time and attendance. Train employees in essential safety procedures to maintain a safe working environment. Managing & Conducting Human Resource Activities: Identify the developmental needs of others and provide coaching, mentoring, or other assistance to improve their knowledge or skills. Improve service by communicating and assisting individuals to understand guest needs, offering guidance, feedback, and individual coaching when needed. Participate actively in the employee performance appraisal process, providing constructive feedback. Bring significant issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities: Provide information to supervisors, co-workers, and subordinates via telephone, written form, email, or in person. Analyze information and evaluate results to choose the best solution and solve problems. Attend and participate in all pertinent meetings related to kitchen operations and hotel-wide initiatives. Candidate Profile Education and Experience: High school diploma or GED equivalent with 4 years of experience in culinary, food and beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, with 2 years of experience in culinary, food and beverage, or a related professional area. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Role & responsibilities Culinary Leadership & Innovation Lead kitchen operations across all outlets including restaurant, room service, banquets, and events. Design seasonal, la carte, and retreat-specific menus emphasizing health-conscious, locally sourced, and organic ingredients . Introduce contemporary culinary trends such as farm-to-table, Ayurvedic, vegan, and plant-based menus . Conduct regular tastings and maintain consistency in taste, plating, and portion control . Operational Management Ensure daily kitchen operations are seamless and efficient across all shifts. Enforce strict compliance with HACCP, FSSAI, and hygiene standards . Supervise kitchen inventory, manage procurement, and ensure cost-effective vendor collaboration. Oversee the proper maintenance of kitchen infrastructure and equipment. Team Management & Training Recruit, mentor, and lead a high-performing kitchen brigade . Drive a culture of professionalism, creativity, and continuous learning. Organize training programs on wellness cuisine, culinary skills, safety, and hygiene. Conduct regular staff evaluations and establish career growth plans . Cost Control & Budgeting Develop and manage the kitchens operating budget , including food cost and labor. Minimize wastage through smart inventory and portion control strategies. Collaborate with the F&B Manager to optimize menu pricing and profitability based on sales analytics. Guest Experience & Personalization Engage directly with guests for custom meal plans (vegan, gluten-free, diabetic-friendly, etc.). Gather guest feedback and fine-tune offerings to exceed expectations. Partner with nutritionists and wellness consultants to align menu plans with holistic wellness programs. Events & Retreats Support Plan and execute culinary experiences for wellness retreats, themed dinners, private events, and workshops. Represent Ridhira Retreat in promotional campaigns , food festivals, and chef demos as a culinary ambassador. Preferred candidate profile Diploma/Degree in Culinary Arts or Hotel Management from a recognized institution. 8-12 years of progressive culinary experience , including at least 35 years as Head/Executive Chef in a luxury resort or wellness retreat. Expertise in wellness-focused cuisines : organic, vegan, Ayurvedic, gluten-free, etc. Strong leadership, mentoring, and communication skills. In-depth knowledge of kitchen hygiene standards , inventory systems, and food safety regulations.

Role Description This is a full-time on-site role as a Commis at Delifrance India located in Ludhiana/Rajpura/New Delhi. The Commis will assist the chef and other senior kitchen staff in the preparation and production of all food items as per Delifrance standards. The role also includes maintaining a sanitized work area and assisting with cleaning duties as assigned. Qualifications The ideal candidate should possess the following: Basic understanding of cooking methods, ingredients, and equipment Good hygiene and cleanliness practices Ability to lift heavy objects and remain on your feet for extended periods of time Attention to detail and strong communication skills Ability to follow instructions and work as part of a team Prior experience in a professional kitchen is a plus, but not required Culinary education or certification is a plus, but not required Interested candidates can share their resume at careers@bahrihospitality.in along with current/expected CTC.