13 Culinary Techniques Jobs

Position The Four Seasons Hotel Bengaluru is looking for Japanese Cuisine Chef. Candidates with passion for excellence, expertise in culinary operations and proven leadership experience are invited to apply for a career with Four Seasons. Japanese chef will plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency. You will - Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation. Assist in the planning and development of menus for the hotel; ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control. Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Requirements: College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required. Five to seven years previous experience in a Japanese specialty restaurants designing and creating menus. Japanese Chefs working internationally are preferred. CDP/ Junior Sous Chef may apply too. Requires ability to operate computer systems Requires the ability to operate and utilize culinary production equipment and tools. Requires reading, writing and oral proficiency in the English language. What to expect: You will Be a champion of the Golden Rule: Do unto others as you would have them do unto you Be part of a cohesive team with opportunities to learn, grow and develop Have the opportunity to engage in diverse and challenging work Derive a sense of pride in work well done Be recognized for excellence

To supervise the kitchen brigade to ensure the smooth running of the department. To control the quality and presentation for assigned outlet or kitchen operation. To communicate effectively with staff and ensure they are fully always briefed. To supervise and carry out refresher training on an on-going basis. To supervise and maintain standards of cleanliness in the kitchen. To ensure that regular knife drill and equipment training is carried out in accordance with the Health and Safety standards. To ensure all members of the kitchen brigade follow the proper Health and Hygiene practices as laid down in the Health and Safety regulations of the Hotel. To ensure daily communication with the Restaurant, Banqueting, Room Service and Purchasing Managers. To ensure Kitchen morale is high and teamwork is always evident. To control food cost through careful purchasing, portion control and supervision of wastage. To carry out the costing of recipes as and when required. To make out the dairy and market list. To draw up staff rotas as and when required. To control the ordering of all the dry stores goods. To control the maintenance of all kitchen equipment, liaising closely with the Director of Engineering and Duty Engineer. To participate in the recruitment and selection of staff. To liaise with the Executive Chef on new menus, innovative ideas etc and train his team on product innovations. To take proper care of your uniform, personal appearance, and hygiene, setting a good example to the rest of the team. To ensure that both you and your staff are fully familiar with the hotel Fire and Emergency procedures. To assist with any other duties as assigned by the Executive Chef or Director of Food and Beverage. Must be aware and remain in touch with the latest market trends and happenings of the culinary world. Should be aware of molecular gastronomy and is well versed in modern food plating concepts. Preferably should have basic knowledge and skill of multi cuisines, with focus on health and wellness. To engage in meaningful guest interaction and focus on guest connect in view of Four Seasons DNA. To be able to work in all shifts as directed by the Executive Chef and/or Executive Sous Chef.

Responsibilities Prepare specific food items and meal components at your assigned station. Follow instructions and recipes provided by the head chef. Collaborate with the culinary team to maintain quality and consistency. Maintain cleanliness, safety, and sanitation standards in your work area. Conduct stocktaking and order necessary supplies for your station. Adapt and improve food preparation techniques based on feedback. Assist in other kitchen areas as needed during busy periods. Requirements Certification or diploma from a recognized culinary institution. Proven experience in a similar kitchen role. Strong knowledge of kitchen safety and sanitation standards. Passion for food, attention to detail, and team spirit.

Provide direction for all day-to-day kitchen operations. Ensure employee duties are understood and performed in their absence. Set performance standards and monitor staff performance. Utilize interpersonal skills to lead, influence, and motivate team members. Foster mutual trust, respect, and cooperation among the kitchen staff. Serve as a role model by demonstrating appropriate behaviors. Administer property policies fairly and consistently. Review staffing levels to meet operational needs and financial objectives. Maintain open communication with employees and solicit feedback. Supervise and coordinate activities of cooks and food preparation workers. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develop and implement control procedures for purchasing and receiving areas. Set goals for performance, budget, and team objectives. Communicate and enforce safety procedures, ensuring staff understanding. Manage controllable department expenses, including food costs, supplies, uniforms, and equipment. Participate in the budgeting process for the culinary department. Implement brand safety standards and ensure adherence. Ensuring Culinary Standards and Responsibilities are Met Provide direction and guidance for menu development. Monitor the quality of raw and cooked food products to ensure standards are met. Determine food presentation techniques and create decorative food displays. Recognize superior quality products, presentations, and flavors. Ensure compliance with food handling, sanitation, and safety standards. Maintain required food handling certifications for staff. Oversee purchasing, receiving, and food storage standards. Prepare and cook foods for daily operations or special events. Ensuring Exceptional Customer Service Provide service behaviors that exceed guest expectations for satisfaction and retention. Communicate and coach staff to improve service standards and meet guest needs. Manage day-to-day operations to meet quality and customer service standards. Display leadership in guest hospitality and create a positive guest relations atmospher

Required: High school diploma or GED and 4 years of experience in culinary, food & beverage, or a related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major and 2 years of related experience. Core Work Activities Ensuring Culinary Standards & Responsibilities are Met Manage kitchen shift operations in accordance with Food & Beverage policies, standards, and procedures. Estimate daily production needs weekly and communicate them to the kitchen staff. Assist the Executive Chef in overall kitchen operations and food preparation. Prepare and cook a variety of dishes regularly or for special functions. Design and create new culinary ideas, systems, or artistic presentations. Develop food presentation standards and create decorative food displays. Maintain purchasing, receiving, and food storage best practices. Ensure full compliance with food handling, sanitation, and safety standards. Check the quality of both raw and cooked food to meet company specifications. Perform the duties of kitchen managers and line staff as necessary. Report equipment malfunctions and maintain proper operation of kitchen tools. Recognize and uphold high standards for food quality, presentation, and flavor. Ensure compliance with local health, safety, and labor regulations. Leading Kitchen Operations Supervise and coordinate the activities of kitchen staff during food preparation. Lead kitchen shifts while personally preparing menu items and fulfilling special orders. Use effective communication and interpersonal skills to influence and lead team members. Model integrity, professionalism, and sound business decision-making. Foster an environment of trust, cooperation, and respect among team members. Key Skills & Competencies Leadership and people management Culinary creativity and precision Food safety and sanitation knowledge Shift coordination and time management Quality assurance and production oversight Problem-solving and adaptability under pressure Strong communication and training ability Ideal Candidate Profile Passionate about food quality and presentation Strong supervisory and organizational skills Able to work well in high-pressure environments Committed to safety, cleanliness, and efficiency Proactive in mentoring and supporting kitchen staff

Role & responsibilities Assist F&B Manager & Head Chef in food production and day-to-day kitchen operations. Ensure all food is prepared and served according to restaurant recipes, portion sizes, and standards. Supervise kitchen staff and manage food orders. Oversee food preparation and cooking processes, establish portion sizes. Monitor inventory levels, conduct weekly assessments, and maintain cost reports. Provide direction to kitchen staff, ensuring tasks are executed efficiently. Manage the training and development of kitchen personnel. Participate in the hiring, evaluation, and discipline of kitchen staff. Orient new employees on company rules, policies, and procedures. Fill in as needed to ensure guest service standards and smooth operations. Control food costs and usage by adhering to requisition, storage, and waste control procedures. Schedule labour based on business needs and meet labour cost objectives. Enforce company policies and administer corrective actions for violations. Train kitchen staff on safe operation of equipment, cleanliness, and sanitation practices. Maintain cleaning schedules for kitchen floors, equipment, storage areas, and more. Ensure proper food holding and refrigeration temperatures are maintained.

Description We are seeking a skilled Chef de Partie to join our culinary team in Qatar. The ideal candidate will have a passion for cooking, a creative flair for food presentation, and the ability to work collaboratively in a dynamic kitchen environment. This role is essential in ensuring that high standards of food quality and presentation are achieved. Responsibilities Prepare and cook high-quality dishes as per the restaurant's menu standards. Supervise and train junior kitchen staff, ensuring adherence to food safety and hygiene standards. Assist in menu planning and development, offering creative ideas for new dishes. Monitor inventory levels and assist in ordering supplies to ensure the kitchen is stocked with necessary ingredients. Ensure the kitchen operates efficiently and effectively, maintaining a clean and organized workspace. Skills and Qualifications 3-7 years of experience in a professional kitchen environment, preferably in a similar role. Proficient in various cooking techniques and methods, including grilling, roasting, frying, and baking. Strong knowledge of food safety and sanitation guidelines, with a commitment to maintaining high standards. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent communication and teamwork skills, with a positive attitude and a strong work ethic. Chef de PartySalary QR 3500. Age Limit 25 to 35 Years.

Description We are seeking an experienced Sous Chef to join our culinary team in Qatar. The ideal candidate will have a passion for cooking and a strong background in food preparation, with the ability to lead a team and assist the Head Chef in delivering exceptional dining experiences. Responsibilities Assist the Head Chef in menu planning and recipe development Supervise kitchen staff and ensure all food safety and sanitation standards are met Prepare and cook high-quality dishes in accordance with the restaurant's standards Manage inventory and order supplies as needed Train and mentor junior kitchen staff Assist in maintaining kitchen equipment and ensure cleanliness of the kitchen Skills and Qualifications 3-7 years of experience in a professional kitchen environment Proficient in various cooking techniques and cuisines Strong understanding of food safety and sanitation regulations Ability to work in a fast-paced environment Excellent leadership and communication skills Creative and passionate about food presentation and taste Familiarity with kitchen equipment and utensils Ability to manage time effectively and prioritize tasks Sous ChefSalary QR 2700.Age Limit 25 to 35 Years.

Description We are seeking a skilled and motivated Commis to join our culinary team. The Commis will assist in food preparation and cooking, ensuring high standards of food quality and safety while contributing to a positive kitchen environment. Responsibilities Assist in the preparation and cooking of food items as per the restaurant's menu. Maintain cleanliness and organization of the kitchen and workstations. Ensure proper storage and handling of food items, adhering to health and safety standards. Assist in inventory management by tracking ingredients and supplies. Collaborate with other kitchen staff to ensure timely service and quality food production. Skills and Qualifications 3-7 years of experience in a professional kitchen environment, preferably in a similar role. Proficiency in various cooking techniques and methods. Knowledge of food safety and sanitation regulations. Ability to work in a fast-paced environment and under pressure. Strong teamwork and communication skills. Basic knife skills and familiarity with kitchen equipment. Commis - Salary QR 1800 to 2000.Age Limit 25 to 35 Years.

Description We are seeking experienced Pizza Makers to join our team in Kuwait. The ideal candidates will have a passion for creating delicious pizzas and a strong background in culinary arts, specifically in pizza preparation. You will be responsible for crafting high-quality pizzas while maintaining a clean and efficient kitchen environment. Responsibilities Prepare and cook a variety of pizzas according to established recipes and customer preferences. Manage the pizza station, ensuring cleanliness and organization at all times. Assist in inventory management, including ordering supplies and tracking stock levels. Ensure compliance with food safety and sanitation standards in the kitchen. Collaborate with kitchen staff to maintain a smooth workflow during busy hours. Provide exceptional customer service by addressing special requests and inquiries. Skills and Qualifications 5-10 years of experience in pizza making or a related culinary role. Proficient in using kitchen equipment such as ovens, mixers, and pizza cutters. Strong knowledge of pizza ingredients, dough preparation, and cooking techniques. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Excellent communication skills and ability to work as part of a team. Understanding of food safety regulations and best practices. PizzaMakers- 4 nos.Minimum 5 years experience at least in food and beverage field, Itailan restaurant.Salary : KD 175. Free Food, Accommodation and Transportation.

Description We are seeking experienced American and Arabic cooks to join our dynamic kitchen team in India. The ideal candidates will have a passion for cooking and a deep knowledge of both American and Arabic cuisines, with the ability to create authentic dishes that delight our customers. Responsibilities Prepare a variety of American and Arabic dishes according to traditional recipes and presentation standards. Ensure the quality and freshness of all ingredients used in cooking. Collaborate with kitchen staff to create new menu items and improve existing recipes. Maintain cleanliness and organization of the kitchen and cooking stations. Adhere to food safety and sanitation regulations at all times. Assist in the training and mentoring of junior kitchen staff. Manage inventory and order supplies as needed. Skills and Qualifications 5-10 years of experience in American and Arabic cuisines. Proficient in various cooking techniques and methods specific to American and Arabic dishes. Strong understanding of food safety regulations and kitchen sanitation practices. Ability to work in a fast-paced environment and manage multiple tasks simultaneously. Excellent knife skills and familiarity with various kitchen equipment and tools. Creative flair for presenting dishes attractively and innovatively. Strong communication and teamwork skills to collaborate effectively with other kitchen staff. American and Arabic Cooks. Salary : KD 160. Accommodation and Food FREE.

Key Responsibilities: Assist in the preparation, cooking, and presentation of food in accordance with restaurant standards. Follow instructions from senior chefs and contribute to the overall efficiency of the kitchen. Prepare ingredients (washing, chopping, peeling, etc.) as directed. Ensure that food is stored and handled properly and safely. Maintain cleanliness and organization in all kitchen areas. Adhere to all food safety and sanitation regulations. Help with stock rotation and the proper labelling and storage of food items. Clean and sanitize workstations, equipment, and utensils. Learn and develop culinary techniques and recipes. Qualifications & Skills: Diploma or certificate in respective field/IHM candidate will be preferred. 2-5 years of experience in a professional kitchen. Good communication and teamwork skills. Ability to work under pressure in a fast-paced environment. Basic knowledge of food hygiene and safety standards. Working Conditions: May be required to work evenings, weekends, and holidays. Standing for long periods

Key Responsibilities: Assist in the preparation, cooking, and presentation of food in accordance with restaurant standards. Follow instructions from senior chefs and contribute to the overall efficiency of the kitchen. Prepare ingredients (washing, chopping, peeling, etc.) as directed. Ensure that food is stored and handled properly and safely. Maintain cleanliness and organization in all kitchen areas. Adhere to all food safety and sanitation regulations. Help with stock rotation and the proper labelling and storage of food items. Clean and sanitize workstations, equipment, and utensils. Learn and develop culinary techniques and recipes. Qualifications & Skills: Diploma or certificate in respective field/IHM candidate will be preferred. 2-5 years of experience in a professional kitchen. Good communication and teamwork skills. Ability to work under pressure in a fast-paced environment. Basic knowledge of food hygiene and safety standards. Working Conditions: May be required to work evenings, weekends, and holidays. Standing for long periods