906 Menu Planning Jobs - Page 11

Responsible for preparing, producing and presenting food as per Sodexo India 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

Manage and execute banquet operations from planning to completion, ensuring smooth execution of all events. Oversee logistics, including venue setup, layout, guest flow, and event coordination. Source, negotiate, and manage relationships with vendors for catering, decor, and other event services. Supervise decor arrangements to align with client specifications and event themes. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Coordinate housekeeping to maintain cleanliness and readiness of event spaces. Oversee food and beverage operations to ensure high standards of quality and service. Develop and manage event budgets, ensuring cost efficiency while maintaining quality. Supervise and support event staff to ensure exceptional service delivery. Ensure client satisfaction through effective communication and attention to detail. Required Education and Skill Education: Bachelors / Diploma in Hospitality Management or related field Related Work Experience: At least 2-3 year of related work experience Excellent interpersonal and communication skills in English, Marathi

Sending Banquet event proposals to the guests and being in timely contact with them. Develop and maintain positive working relationships with others, and support teams to reach common goals. Assisting in implementing the sales strategy as set by the Sales manager. Ensure monthly sales forecast report to send to the management. Maintain retention of regular customers ensure procurement of new clients repeat business for the venue by maintaining regular contact with the customers. Overall responsibility of sales generation for high-end exclusive banquet events. Maintaining the entire sales correspondence database. Maintain all client information and folders. Coordinate with the Banquet operations team on a timely basis to ensure complete customer satisfaction. Promptly respond to all inquiries follow-ups on a regular basis. Preparing function FPS and coordinating with FB for smooth operation. Be a one point of contact a consultant to guests from the first call till the day of the event. Required Education and Skill Education: Bachelors / Diploma in Hospitality Management or related field Related Work Experience: At least 2-3 year of related work experience. Exceptional ability to sell banquets/venues, manage budgets, and meet deadlines. Excellent interpersonal and communication skills in English, Marathi

Our center is hiring a Dietician / Nutritionist in Mumbai ( Kandivali West ) . We are looking for a self motivated, highly energetic professional who understands the nutritional needs for a wide range of people from clients who wants to lose weight to those who wants to gain weight or achieve any nutrition related goals. She will establish replicable dietary standards for our members and provide consultations as needed. This is in Clinic Vacancy in Kandivali West (Mumbai ) Responsibilities: 1. Create meal plans for clients. 2. Consult with clients on healthy nutrition and dietary choices. 3. Assess clients dietary and health needs. 4. Evaluate the effects of meal plans and change the plans as needed. 5. Do regular follow - ups. Qualification Skills: Bachelor's Degree in Nutrition or Dietetics OR Masters or PG in Clinical Nutrition and Dietetics. 0-4 years experience as a professional Nutritionist. Excellent verbal and presentation skills. Interested candidates can email your CV at healthstudio2020@gmail.com Contact Person: Tejash Contact Number: 9167472162

Urgent Requirement for a chef in a corporate cafeteria setup in Navi Mumbai. Should know his way well around a kitchen. Must have good skills in making continental dishes, juices and beverages. Should be well trained and have prior experience in cafe

Duties & Responsibilities Food & Beverage Day to day cafeteria operations incl managing of outsourced catering partners, upkeep & maintenance, record-keeping, employee interface, feedback gathering, etc. Pantry operations incl controls, record-keeping, etc. All aspects of quality control in catering services, incl compliance with Aricent EHS norms & SLAs, & monitoring of caterers production facilities, etc Statutory compliances, incl food hygiene, laboratory testing, pest control, reports, etc Responsibility of catering services equipment, incl inventory, breakage control, upkeep & maintenance, etc Effective management of sub-contractors such as caterers, & other related vendors, and their onsite staff Assistance in identification & shortlisting of various categories of F&B vendors Menu planning and compliance Manpower Operational responsibility for all contract staff (direct & indirect) involved in catering services Training of catering services staff (direct & indirect) in F&B service, Kitchen Stewarding, & soft skills. Grooming in discipline, conduct, dress code and hygiene Conferencing, Meetings Customer Visits & Event Catering Co-ordination and handling of all conferences, meetings & related activities Operation of conferencing infrastructure Co-ordination of F&B hospitality during customer visits

As the Outlet Manager at Hyatt Regency Bali, you will play a crucial role in overseeing the daily restaurant operations, menu planning, and maintaining high sanitation standards. Collaborating closely with the Food and Beverage Manager, you will work towards enhancing guest satisfaction and delivering immersive experiences rooted in the essence of Sanur village. Your responsibilities will include supervising the Outlet, ensuring seamless operations, and striving for continual improvement in service quality. With a minimum of 3 years of experience in luxury hotel operations as a Restaurant Manager, you will bring expertise in managing day-to-day activities, maintaining service and sanitation standards, and leading a team to deliver exceptional dining experiences. Your strong leadership skills, coupled with an outgoing personality and excellent communication abilities, will be instrumental in motivating your team to provide guests with memorable moments during their stay at Hyatt Regency Bali. Please note that this position is exclusively for Indonesian candidates who align with our values of Empathy, Integrity, Respect, Inclusion, Experimental, and Wellbeing.,

The Executive Chef position is a full-time on-site role based in Kolkata. As the Executive Chef, you will be responsible for overseeing daily kitchen operations, which includes menu planning, food preparation, and ensuring compliance with health and safety regulations. Your duties will also involve managing kitchen staff, maintaining inventory levels, and coordinating with suppliers to ensure the use of the highest quality ingredients. Additionally, you will be tasked with monitoring food costs, creating innovative recipes, and ensuring exceptional customer satisfaction. To excel in this role, you should possess strong skills in menu planning, food preparation, and recipe development. You must also demonstrate proficiency in team management, staff training, and leadership, as well as have knowledge of both Indian and international cuisines. Budget management, inventory control, and supplier coordination skills are essential, along with a commitment to ensuring compliance with health and safety regulations. Excellent communication and interpersonal skills are crucial, along with the ability to thrive in a fast-paced environment. While not mandatory, a formal culinary training or a degree in Culinary Arts would be advantageous. Prior experience as an Executive Chef or Head Chef would be highly desirable for this position.,

What this job involves: Prioritizing the facilities needs Working with both the facilities manager and the assistant facilities manager, youll oversee the propertys day-to-day operations and ensure that all administrative functions, security issues and facility services are covered. Likewise, youll strive for continuous improvement in the process. Menu Planning and Execution: To liaise and develop weekly menus that cater to diverse tastes and dietary preferences. Conduct daily food tastings to maintain quality standards. Collaborate with vendors to refine menu offerings and address feedback. Special Event Planning: Prepare an Annual & Quarterly Calander to organize and execute special buffets for various festivities and occasions. Coordinate with in-house/external F&B vendors to ensure seamless in-house event/meeting requests. Inventory Management: Reconcile invoices and track food inventory to optimize costs. Maintain adequate levels of consumables, cutlery, crockery, and kitchen equipment. Fuel Hubs Management: Oversee consumables and ensure availability to meet employee needs User Experience Enhancement: Prioritize user satisfaction and address any concerns or feedback. Introduce innovative programs to ensure freshness and variety in the cafeteria. Drive external pop-up counters to offer exciting culinary experiences. External Relations and Event Management: Handle ODC requests and coordinate with restaurants. Assist users in arranging working lunches and other F&B-related requests. Build strong relationships with local restaurants and hotels. MIS & Reports Preparation of Pantry Checklist, Pantry Indent, Issue of Pantry Consumables Prepare purchase requisition of pantry consumables Follow up with vendor for delivery of materials Maintain adequate stocks with MLQ of 15 days at any point of time Verify and check the stocks and update client on the expiry of consumables Prepare Daily service report, maintain MIS report for F&B Prepare Expense report of event Prepare Breakage report Prepare Incident report of event, if any Tracking and coordinating with support staff welfare for providing meals and reimbursement of travelling expense F&B Inventory Physical verification of crockery, cutlery , glassware and holloware Prepare inventory of liquor stocks Sound like you To apply you need to have: Strong knowledge of property operations Playing a key role, the ideal candidate holds a degree in business or hotel and building management, and at least three to five years experience in facilities management. You must also demonstrate good working knowledge in occupational safety, as well as aptitude in client-centric operations. Solid background in team management Are you an adept leader with a proven track record in managing a team Are you capable of effectively rolling out improvement plans Do you possess superior communications and reporting skills If these soft skills are your areas of expertise, then we are more than thrilled to have you aboard.

We are seeking a highly skilled and experienced Food and Beverage Manager to oversee and optimize all aspects of our F&B operations.

File notes, understand patient requirement, take rounds and mention accurate diet as per disease. Maintain kitchen and resolve quires of patients related to food, train kitchen staff. Food tasting, NABH protocols follow.

Roles and Responsibilities : Manage daily restaurant operations, ensuring efficient service delivery and customer satisfaction. Oversee kitchen staff, including menu planning, food preparation, and presentation. Analyze sales data to optimize inventory levels, reduce waste, and improve profitability. Ensure compliance with health and safety regulations, maintaining a clean and hygienic environment. Job Requirements : 5-10 years of experience in QSR or hotel/restaurant management. Strong knowledge of food costing, P&L management, and menu planning. Proven track record in managing high-volume kitchens with multiple outlets.

Train and supervise the work of kitchen personnel in the respective sections Ensure personal cleanliness and proper deportment of all team members Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils Work closely with Executive Steward in maintaining the cleanliness of the kitchen Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to Minimum Primary school education Additional certification(s) from a reputable Culinary school will be an advantage Relevant experience in a similar capacity

Responsibilities: Manage kitchen operations & staff Ensure food quality, safety & presentation Collaborate with management on menu development & cost control Free meal

Hiring!!! Role Description: The purpose of this position is to prepare food as per Sodexo & client standards. Key Responsibilities: 1. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. 2. Approves the requisition of products and other necessary food supplies. 3. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. 4. Establishes controls to minimize food and supply waste and theft. 5. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. 6. Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. 7. Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs andmonitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. 8. Attends food and beverage staff and management meetings. 9. Consults with the Food & Beverage Director about food production aspects of special events being planned. 10. Cooks or directly supervises the cooking of items that require skillful preparation. 11. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. 12. Evaluates food products to assure that quality standards are consistently attained. 13. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. 14. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. i). Evaluates products to assure that quality, price and related goods are consistently met. ii). Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. iii). Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. iv). Provides training and professional development opportunities for all kitchen staff. v). Ensures that representatives from the kitchen attend service lineups and meetings. vi). Periodically visits dining area when it is open to welcome members. vii). Support safe work habits and a safe working environment at all times. viii). Perform other duties as directed.

Key Responsibilities: Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) tailored to the familys preferences and dietary requirements. Create weekly or monthly menus in advance and adjust based on feedback. Shop for groceries and manage pantry and kitchen inventory. Ensure cleanliness and organization of the kitchen and storage areas. Prepare meals for guests and small events or gatherings at home. Accommodate special dietary needs (gluten-free, keto, vegan, etc.) and food allergies. Maintain kitchen equipment and coordinate any servicing needs. Source high-quality ingredients and maintain relationships with trusted vendors. Requirements: Diploma/Degree in Culinary Arts or relevant training from a reputed institution. Minimum 10 years of experience, including work in private residences, hotels, or fine-dining restaurants. Expertise in Continental and Pan Asian. Knowledge of nutrition, hygiene, and food safety standards. Flexibility in working hours, including weekends and holidays when required. Professional demeanor, discretion, and confidentiality are essential.

You will be the Executive Chef responsible for overseeing food production in all the kitchens. Your main duties will include assisting the F&B Manager in developing new menus, recommending price structures for menu items, setting F&B standards, and approving daily requisitions for food items. You will be responsible for maintaining cost control in food preparation, minimizing food wastage, and accounting for all food products under your supervision. Additionally, you will be required to attend management meetings, conduct departmental meetings as necessary, enforce hygiene and sanitation practices, and ensure that all kitchen areas are clean and hygienic at all times. You will also play a key role in staff performance evaluation, standard recipe formulation, and equipment maintenance. Furthermore, you will be responsible for coordinating with vendors for new ingredients, staying updated on industry trends and competitors, suggesting cost-effective menus for events, and upgrading menus regularly. You will also oversee photography and videography for social media, monitor stock availability, and ensure food cost benchmarks are met. Moreover, you will need to make efforts to develop local suppliers, maintain proper drainage systems, and reduce wastage in all outlets. This role requires a total of 10 years of work experience and will be a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The schedule may include day shifts, fixed shifts, rotational shifts, and weekend availability, with a yearly bonus provided. The work location will be in person.,

You are a recruitment firm based in Delhi/NCR known as Innovative Talent Solutions, specializing in providing customized manpower solutions to various industries. Your team is composed of experienced professionals who excel in delivering recruitment services with excellence and integrity. Despite being a small team, you have a global presence, extending your services to the USA, while your headquarters are located in New Delhi. Currently, you are looking to hire a Senior Restaurant Manager for a full-time position in Udaipur. This role requires the candidate to oversee operational activities, ensure excellent guest service, and provide effective team leadership within the restaurant industry. Ideal candidates should have a minimum of 10 years of relevant experience and should be able to align operational strategies with the long-term goals of the restaurant. The ideal candidate should possess the following qualifications and skills: - Demonstrated leadership skills to inspire and direct staff effectively. - Exceptional customer service abilities to uphold high levels of guest satisfaction. - Experience in inventory management to maintain optimal stock levels and minimize waste. - Strong budgeting skills for efficient resource allocation and financial planning. - Effective team management capabilities to supervise training, performance, and well-being of team members. - Previous experience in menu planning to contribute to culinary design and innovation. - Excellent communication skills for clear interaction with both staff and guests. - Proficiency in operations and guest services to ensure the smooth daily functioning of the restaurant. As a Senior Restaurant Manager, your responsibilities will include: - Leading daily operations to ensure quality service, adherence to standards, and profitability. - Developing and implementing strategic plans for restaurant improvement and growth. - Overseeing guest services to ensure exceptional customer experiences and handle inquiries effectively. - Managing budgets, forecasts, and financial reports to maintain financial health. - Supervising inventory management to ensure appropriate stock levels and minimize wastage. - Recruiting, training, and managing restaurant staff to create a collaborative and efficient work environment. - Coordinating menu planning and updates in collaboration with the culinary team. - Ensuring compliance with health and safety regulations to maintain a safe environment for staff and guests. Preference will be given to candidates who have experience with the following reference brands: WHISKEY, SAMBA, COMORIN, DELHI CLUB HOUSE.,

Company Description This is a new Restaurant in Goa starting from September 10. Named Arpora Vibes . A 200 sitting restaurant with bar and big size kitchen . Role Description This is a full-time on-site role for an Executive Chef at Arpora Vibes located in Bardez. The Executive Chef will be responsible for overseeing the culinary operations, menu planning, food preparation, and kitchen management of the restaurant. Qualifications Proven experience as an Executive Chef or in a similar role Excellent knowledge of culinary techniques and practices Strong leadership and management skills Ability to work well under pressure and in a fast-paced environment Creativity and innovation in menu development Excellent communication and interpersonal abilities Food Safety certification is a plus Culinary degree or relevant certification,

Job Description As a Chef de Cuisine at our establishment, you will have the exciting opportunity to play a significant role in our kitchen operations while collaborating with a talented team. Your culinary expertise will not only bring smiles to our guests" faces but also leave them craving for more delicious dishes. In this role, you will have access to various benefits, including an employee benefit card that offers discounted rates at Accor properties worldwide, as well as learning opportunities through our Academies. Your responsibilities will involve actively contributing ideas and suggestions to enhance the kitchen environment and menu offerings. You will be tasked with ensuring the consistent preparation of food items for both a la carte and buffet menus based on property recipes and standards. Effective communication within the team and a focus on guest feedback will be crucial aspects of your role. The ideal candidate for this position should thrive under pressure in a fast-paced culinary environment and exhibit strong teamwork skills. Any relevant diplomas or certifications will be considered a plus. Joining our team means being part of a diverse and inclusive environment where we value and promote a wide range of talents and backgrounds.,

As the Management at Jim Corbett Marriott Resort & Spa, your primary responsibility is to ensure the quality, consistency, and production of the restaurant kitchen. You will demonstrate your culinary talents by actively performing tasks, leading the staff, and overseeing all food-related functions. Your role involves coordinating menus, purchasing, staffing, and food preparation for the property's restaurant. By working collaboratively with the team, you will strive to enhance guest and employee satisfaction while adhering to the operating budget. It is essential to maintain sanitation and food standards and focus on developing and training the team to drive desirable outcomes. To qualify for this position, you should possess a high school diploma or GED along with four years of experience in the culinary, food and beverage, or related professional area. Alternatively, a 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major, coupled with two years of relevant experience, is acceptable. Your core work activities will involve ensuring that culinary standards are met for the restaurant. This includes developing new ideas and applications, supervising kitchen operations, maintaining food preparation standards, managing food quantities, and communicating production needs effectively. You will also lead the kitchen team, coordinate activities, and ensure that employees are adequately trained and cross-trained to support daily operations. Moreover, you will be responsible for establishing and maintaining restaurant kitchen goals, achieving exceptional customer service, and managing human resource activities. This includes identifying developmental needs, training staff, managing employee performance, and handling guest relations effectively. Additionally, you will participate in various meetings, provide necessary information to stakeholders, and analyze results to solve problems efficiently. At Marriott International, we are committed to fostering a diverse and inclusive work environment. As part of our team, you will have the opportunity to contribute to the art of hospitality and deliver exceptional service to guests worldwide. By joining Marriott Hotels or JW Marriott, you will become part of a global brand that prioritizes the well-being and development of its associates. We invite you to explore a rewarding career with us and be a part of an extraordinary team dedicated to creating memorable experiences for our guests.,

The Head Chef position at THE FOOD LOUNGE in Vijayawada is a full-time on-site role where you will oversee kitchen operations, create menus, manage food preparation, and ensure quality control. Your responsibilities will include leading a team of kitchen staff, maintaining inventory, and adhering to food safety standards. To excel in this role, you should possess culinary skills, expertise in menu planning and food preparation, team leadership and management abilities, knowledge of food safety standards and regulations, creativity, attention to detail, excellent communication and interpersonal skills, and the ability to work in a fast-paced environment. Previous experience as a Head Chef or Sous Chef, as well as a culinary degree or relevant certification, will be advantageous. If you are a passionate and skilled culinary professional looking to showcase your talent and lead a dynamic team in a bustling kitchen environment, this role could be the perfect opportunity for you.,

As a Continental Chef at Trip Machine Company's exclusive cafe/retail store, you will be responsible for managing the kitchen, preparing and cooking a variety of continental dishes, and ensuring high standards of food quality and presentation are maintained. Your role will involve overseeing kitchen staff, planning menus, estimating costs, maintaining food safety standards, collaborating with other departments, managing inventory, and providing excellent customer service by addressing inquiries and complaints promptly. To excel in this role, you must have a minimum of 2 years of experience as a Continental Chef, possess good command of basic English, demonstrate strong leadership and management skills, have a solid understanding of food safety regulations, and be able to create menus that align with the company's brand. Effective communication, time management, and multitasking abilities are essential, as well as a willingness to work flexible hours, including weekends and holidays. This is a full-time position that offers benefits such as a flexible schedule, paid sick time, and paid time off. The ideal candidate should be passionate about cooking delicious food and delivering exceptional customer service. If you meet the requirements and are ready for an exciting opportunity, we invite you to apply. Education preferred: Secondary (10th Pass) Experience required: 2 years as a Chef Expected Start Date: 15/05/2024,

As a Hostel Warden at Vivekananda Institute of Management Studies (VIMS) in Coimbatore, you will be responsible for overseeing the management and operations of the hostel facilities for the students. VIMS is a highly reputed stand-alone B-School approved by AICTE New Delhi and permanently affiliated with Anna University, Chennai. The institution is dedicated to achieving human excellence through academic and allied programs. Your role as a Hostel Warden will involve ensuring the well-being and safety of the female students residing in the hostel. Candidates with previous experience in similar roles are preferred. The ideal candidate should hold a graduate degree and be between the ages of 45 to 50 years. VIMS, recognized as one of the top B-Schools in Tamil Nadu and India by Business World magazine, offers a supportive work environment. As a full-time employee, you will work during day shifts at the campus in Coimbatore. The benefits include provided meals and health insurance. To apply for this position, interested candidates are required to submit a letter of interest and a detailed resume, both in soft copy via email to vims@vimscbe.ac.in and in hard copy addressed to the Director of the college. The application deadline is set for 22/08/2024, with an expected start date of 23/08/2024. For any inquiries or to submit the hard copy application, please contact: Director Vivekananda Institute of Management Studies (VIMS) Kovilpalayam, Coimbatore 641107 Contact Number: +91 77083 63333 Join VIMS as a Hostel Warden and contribute to the nurturing and development of the students in a supportive educational environment. Apply now to be a part of this esteemed institution.,

The Head Chef position is a full-time on-site role located in Gorakhpur. As the Head Chef, you will be responsible for overseeing the kitchen operations, which includes menu planning, food preparation, and staff management. Your primary focus will be to maintain the highest standards of food quality, presentation, and safety. Your responsibilities will include coordinating daily kitchen activities, enforcing strict health and hygiene standards, and managing inventory and costs effectively. Additionally, you will be expected to train and inspire kitchen staff, create new recipes, and stay updated with culinary trends. To excel in this role, you should have extensive experience in culinary arts and kitchen operations, possess menu planning and food preparation skills, and demonstrate strong leadership and staff management abilities. Knowledge of health and safety regulations in food handling, as well as experience in inventory and cost management, will be crucial. Your creativity, attention to detail, communication, and organizational skills will also play a significant role in your success. While formal culinary training or related certification is beneficial, your ability to work in a fast-paced environment and adapt to the dynamic nature of the hospitality industry will be equally important.,