512 Italian Jobs

The Student Counseling position involves handling various tasks related to supporting students pursuing education in France, Italy, Germany, and Spain. Your responsibilities will include processing applications, providing visa assistance, offering student support, and managing administrative tasks efficiently. To excel in this role, you should have extensive knowledge of the education systems and visa requirements of the aforementioned countries. Fluency in English is essential, and proficiency in French, Italian, German, or Spanish would be advantageous. Strong verbal and written communication skills are crucial for effective interaction with students and stakeholders. As a Student Counselor, you must exhibit excellent organizational and time management abilities to handle multiple tasks simultaneously. Proficiency in Microsoft Office, especially Excel, is required for managing data and documents. Familiarity with CRM systems will be beneficial for maintaining records and tracking student information. Moreover, a good understanding of international education trends and policies is necessary to provide accurate guidance to students. This full-time position requires a day shift schedule and prefers candidates with a Bachelor's degree. Prior experience as a Europe Student Visa Counselor for at least one year is preferred, along with proficiency in the English language. If you are passionate about helping students achieve their educational goals and possess the required skills and knowledge, we encourage you to apply for this rewarding opportunity.,

Key Requirements: Excellent communication skills in the respective language Minimum 1 Year of relevant experience in International process Strong customer service orientation Immediate joiners preferred Work Details: 5 days working | 2 weekly offs 1 time meal provided Both-side cab facility Location - Gurgaon Interested candidates can send their resume to ssastry@iqubitconsulting.com

Are you a master of MT564/MT568 Can you correlate your actions with an impact on clients Are you keen on being at the pulse of Wealth Management We're looking for someone like you who can: - Self-driven individual who takes up roles and responsibilities seriously - An individual who challenges the status quo - Someone with a good amount of Income and CA acumen to connect dots between pre and post activities once the event is set up - Communicate with supervisors to make them aware of any potential problems or risks - Obtain accurate, comprehensive, and timely corporate action-related information - Interpret announcement information on various corporate actions for potential deadline-sensitive terms - Resolve discrepancies and exceptions promptly - Understand and adhere to all departmental procedures and controls - Research and review complicated corporate action events using the database system - Identify all eligible holders, develop, and ensure the distribution of notifications related to complex corporate market events - Resolve all discrepancies and ensure timely action on everyday matters and inquiries from external clients and internal departments - Escalate more complicated issues following procedures to ensure timeliness and processing accuracy - Convey and manage entire event deadlines - Reconcile SWIFT MT564/MT568 as received from the global custodian versus customer positions held at back-office systems Your expertise: You have: - A degree in business or commerce - Experience in financial services - Relevant experience in securities products, ideally in Corporate Actions and Income processing - Command of Microsoft Excel/PowerPoint/Word/Outlook - Prior solid working experience in finance management of at least 4 years - Effective written and verbal communication skills in English - Ability to prioritize tasks accordingly - Fluent in German and English (knowledge in French or Italian language is a plus) - Knowledge of financial concepts and terminology, especially in Corporate Action/Announcement Utility - Experience in a work environment requiring attention to detail and adherence to specific rules and standards - Ability to multitask in a fast-paced environment - Good knowledge of Excel, Word, and SWIFT - Strong written and verbal communication skills in English required - Ability to research and understand financial concepts - Willingness to work in international shifts About Us: UBS is the world's largest and the only truly global wealth manager. We operate through four business divisions: Global Wealth Management, Personal & Corporate Banking, Asset Management, and the Investment Bank. Our global reach and the breadth of our expertise set us apart from our competitors. We have a presence in all major financial centers in more than 50 countries. How We Hire: We may request you to complete one or more assessments during the application process. Learn more. Join us: At UBS, we embrace flexible ways of working when the role permits. We offer different working arrangements like part-time, job-sharing, and hybrid (office and home) working. Our purpose-led culture and global infrastructure help us connect, collaborate, and work together in agile ways to meet all our business needs. From gaining new experiences in different roles to acquiring fresh knowledge and skills, we know that great work is never done alone. We know that it's our people, with their unique backgrounds, skills, experience levels, and interests, who drive our ongoing success. Together we're more than ourselves. Ready to be part of #teamUBS and make an impact ,

You are being sought after by our client in Hyderabad and Chennai for the position of a Language Specialist (French, Italian, Portuguese, Spanish (es-ES), Spanish (es-US)), whether you are a Fresher or possess 1 to 2 years of experience. As a Language Specialist, your main responsibility will involve various tasks related to translation, communication, language services, interpreting, and writing for our client. You will play a crucial role in ensuring effective communication across different languages. To excel in this role, you should possess strong skills in translation and interpreting, communication and language services, as well as writing. Fluency in French, Italian, Portuguese, Spanish (es-ES), and Spanish (es-US) is essential. Additionally, having excellent language proficiency, grammar skills, and the ability to work efficiently in a multicultural environment are key requirements. This is a contract position for 6 months with the possibility of extension, suitable for individuals who have completed B2, C1, or C2 certifications in French, Italian, Portuguese, Spanish (es-ES), or Spanish (es-US). If you are passionate about languages and possess the necessary skills and qualifications, we encourage you to apply for this exciting opportunity to showcase your expertise in language services.,

Role And Responsibilities : A hands-on approach in production with an ease of preparing an of the menu items when required. Ensure that high quality food is offered Maintain the highest possible hygiene standards in food production and BOH operations Ensure that all dishes leaving the kitchen are of appropriate portion and presented as per recipes and presentation standards set by the restaurant Control the food cost by preparing / reviewing all store requisitions and direct purchases and ensure the accurate delivery of goods in order to achieve the budgeted profitability Attend required meetings and conduct daily briefing with your team members ensuring efficient communication, to run the kitchen smoothly Handle Guest complaints / suggestions / requests directly to achieve high Guest satisfaction Ensure Employee Development in the Outlets Kitchen Team in order to train / guide / motivate the team members to achieve highest quality standards Plan effectively Operating equipment for the kitchen to ensure a smooth operation Conduct competition checks to ensure being updated and competitive in the local market Drive together with the Multi unit Chef and Restaurant manager for all events in the outlet as per the annual promotional calendar Participate to meet / maximize the outlets revenue budget and exercise the constant control of operational costs (food, labor and maintenance) Operate in a safe and environmentally friendly way to protect guests and employees health and safety, as well as protect and conserve the environment To visit and assist in other locations of Pasta Street Responsibilities Preferred candidate profile HM Graduate / Diploma will be preferred. Fine Dine in Experienced will be preferred Having Italian cuisine knowledge will be preferred. Perks and benefits Salary + Service Charge + PF + Medical Insurances + Annual Bonus are there .Staff Accommodation

Urgent Hiring for Customer Service _ Italian process Share CV mohini.sharma@adecco.com OR Call 9740521948 1. Maintaining a positive, empathetic, and professional attitude toward customers at all times. 2. Serves customers by providing product and service information and resolving product and service problems. 3. Attracts potential customers by answering product and service questions and suggesting information about other products and services. 4. Knowing our products inside and out so that you can answer questions. 5. Handling queries from international customers on call, Email & Social Media. 6. Candidate should be flexible to work in rotational shifts, specifically US timelines.

As the Demi Chef de Partie, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Supervise work operations. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain cleanliness and hygiene according to safe and sound procedures as well as established FSMS standards. Maintain all HACCP aspects within the hotel operation. Use all equipment, tools and machines appropriately. Work for off-site events when tasked. Complete tasks and jobs outside of the kitchen area when requested. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to every guests requests. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Check and follow-up on the ingredients for the ala carte menus, daily menus, and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Demi Chef de Partie serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Junior Middle School graduate or above. Minimum of 3 years as Cook in Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 1 year as Commis I in an international brand hotel or individual restaurant with high standards. Possess a valid health certificate. Proficient with a variety of steaming, baking and soup cooking techniques. (For Chinese / Banquet Kitchen) Must have a variety of seafood and meat processing techniques. Familiar with a variety of cooked food processing, storing and receiving standards. (For Main Kitchen) Proficient in pastry and bread baking techniques. (For Pastry Kitchen) Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Possess good leadership and training skills. Up to date with sanitation classes. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred.

A Chef de Partie is responsible for supervising staff and ensuring high standards of food preparation and presentation, delivering an exceptional experience for both guests and team members. The Chef de Partie will also contribute to food cost control and overall kitchen efficiency. What will I be doing As a Chef de Partie, your responsibilities will include: Food Preparation Standards : Ensure all food preparation meets the required standards of quality, presentation, and safety. Food Presentation : Prepare and present high-quality food to the highest standards. Staff Supervision : Supervise kitchen staff, ensuring they maintain high levels of productivity and adherence to kitchen procedures. Hygiene & Cleanliness : Maintain cleanliness in all working areas, ensuring no cross-contamination and adherence to health and safety standards. Mis-en-place Preparation : Prepare all mis-en-place for relevant menus, ensuring all ingredients are ready for cooking. Guest Queries : Assist in resolving guest queries in a timely and efficient manner, ensuring guest satisfaction. Quality Control : Ensure all foodstuffs are of the highest quality, stored correctly, and meet food safety regulations. Cost Control : Contribute to controlling costs, improving gross profit margins, and meeting departmental financial targets. Cross-departmental Collaboration : Assist other departments whenever necessary and maintain good working relationships with all hotel teams. Staff Training : Assist the Head Chef and Sous Chef in training kitchen staff in company procedures and food safety standards. Reporting : Report any maintenance, hygiene, or hazard issues to ensure a safe and efficient kitchen environment. Compliance : Adhere to hotel security, fire regulations, and all health, safety, and food safety legislation. Environmental Awareness : Be environmentally conscious, helping to reduce waste and ensuring sustainability in kitchen operations. What are we looking for A Chef de Partie serving Hilton Brands should exhibit the following qualities and skills: Team-Oriented : A collaborative attitude, with the ability to work effectively with other kitchen and hotel staff. Attention to Detail : A commitment to maintaining the highest standards in food preparation, presentation, and hygiene. Leadership : Ability to supervise and guide kitchen staff, ensuring all work is carried out according to procedures and standards. Problem Solver : Ability to efficiently resolve guest queries and challenges within the kitchen environment. Cost-Conscious : An understanding of food cost controls and a proactive approach to improving profitability. Food Safety Knowledge : Thorough knowledge of health, safety, and food safety legislation and standards. Organized : Excellent time management and organizational skills, with a focus on preparing and executing menus efficiently. Adaptable : A flexible attitude, ready to assist in other areas of the kitchen or hotel as needed.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

1.Converting the inbound Spanish calls into a sales. 2.Knowledge of GDS (Amadeus) with Airport Codes. 3. Responsible for providing clients with some of the best flight deals. 4. Meeting targets while maintaining quality and accuracy Required Candidate profile 1. Min 1 Year experience in Italian Voice process. 2. Proficient in Italian speaking and writing. 3. Must be flexible with shift timing.

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Supervise and manage daily operations and staff. Ensure compliance with company policies and regulations. Monitor and report on performance metrics and KPIs. Collaborate with cross-functional teams on business initiatives. Provide training and support to team members. Maintain accurate records of operations and activities.

Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations.

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.

To manage the team and manage the house keeping activities at the site Key Responsibilities Direct and manage the work of cleaning personnel in hotels, hospitals, schools and colleges, and other enterprises and organizations Assign work duties, evaluate performance, and train new personnel in policies and procedures, as well as operation of cleaning and maintenance equipment Handle complaints, and all housekeeping-related customer service concerns and resolve any problems efficiently Maintain inventory records of cleaning and other supplies, and may handle purchasing of materials and equipment maintenance services Keep track of room check-out and check-in schedules to assign room cleaning tasks to workers Supervising a housekeeping department requires someone with good management and communication skills Qualifications: Should have managed a team Know the job well

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Srcook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo Indias standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail