767 Menu Planning Jobs - Page 13

SUMMARY Job Description: Carrying out the preparation and cooking of a variety of dishes at different stations following specified recipes. Collaborating closely with the Head Chef and kitchen team to maintain smooth kitchen operations. Overseeing the quality, presentation, and portioning of food items. Ensuring adherence to food safety, cleanliness, and hygiene standards during food preparation and service. Offering mentorship and training to junior kitchen staff and participating in inventory management. Requirements Requirements: At least 1 year of experience in a similar role. Demonstrated expertise as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Responsibilities: * Prepare high-quality dishes using fresh ingredients * Collaborate with kitchen team on menu planning & execution * Maintain food safety standards at all times * Manage inventory & order supplies efficiently

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage kitchen operations during events, ensuring seamless execution of menus and food quality. Oversee bulk catering services, including menu planning, food preparation, and costing. Develop innovative dishes that meet client expectations while maintaining high standards of hygiene and safety. Collaborate with other chefs to create efficient production lines for multiple cuisines. Ensure timely delivery of orders while maintaining a focus on customer satisfaction. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine with multi-cuisine expertise. Strong knowledge of food costing, menu planning, and event management principles. Ability to work effectively under pressure during peak periods such as banquets or large-scale events. Mail id - siddhant.kanojia@sodexo.com

Salary + Food + Accommodation + Medical + PF + Bonus + Leaves + Other Benefits Roles and Responsibilities Manage daily kitchen operations, ensuring efficient food production and quality control. Oversee a team of cooks, providing guidance on menu planning, food preparation, and presentation. Develop menus that cater to diverse tastes and dietary requirements while maintaining profitability. Collaborate with other departments to ensure seamless service delivery for banquets, events, and caterings. Maintain high standards of hygiene, safety, and compliance with regulatory requirements. Desired Candidate Profile 5-10 years of experience as a CDP or similar role in Indian cuisine or multi-cuisine settings. Strong knowledge of bulk cooking techniques for large-scale catering operations. Excellent menu planning skills with ability to create innovative dishes that balance flavor profiles with cost considerations. Proven track record in managing teams effectively during busy periods such as banquets or special events. Also can mail your profile at siddhant.kanojia@sodexo.com

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

We are looking for a full-time chef to manage the kitchen at our resort, 100 Oaks Estate . The chef will be responsible for preparing food for guests and staff every day. On weekends and during peak season, the resort is usually full, and during weekdays, there are fewer guests. The chef must handle cooking, preparing and all kitchen work. During busy times, a helper will be given. The food at our resort is one of the main highlights, so the chef must maintain good taste and quality. Duties and Responsibilities Cook breakfast, lunch, and dinner for 2535 guests on full days. Prepare daily meals for staff and self . Follow the existing menu (South Indian, North Indian, Indo-Chinese, etc.). Manage kitchen prep work, and ingredient storage . Handle grocery and stock management . Maintain cleanliness and hygiene in the kitchen. Work alone most of the time, with help available during peak season. Skills Needed Must know South Indian cooking , North Indian and Chinese-style dishes . Should be able to work alone in the kitchen. Able to manage time and serve meals on time. Must keep the kitchen clean and follow basic food safety . Experience in resorts or homestays is a plus. Ability to communicate in Tamil is a must. Knowledge in English, Hindi or Kannada is a plus. What We Offer Free stay and food Peaceful working environment Help during busy days

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

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

The Kitchen Support Expert Supervisor is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food quality and hygiene, and leading a team of kitchen staff to deliver exceptional service. Responsibilities Supervise daily kitchen operations to ensure high standards of food quality and hygiene. Manage inventory and ensure proper stock levels are maintained at all times. Train and mentor kitchen staff on best practices, recipes, and safety procedures. Assist in menu planning and development in collaboration with the head chef. Monitor and enforce food safety regulations and kitchen cleanliness standards. Coordinate with suppliers and vendors for procurement of kitchen supplies. Handle customer inquiries and feedback related to food services. Skills and Qualifications 1-4 years of experience in a kitchen support or supervisory role. Strong knowledge of food safety and sanitation practices. Ability to manage a team and work collaboratively with kitchen staff. Excellent communication and interpersonal skills. Proficient in inventory management and basic financial principles. Familiarity with kitchen equipment and tools, including their maintenance and operation. Strong organizational skills with the ability to multitask and work in a fast-paced environment.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None

the palms is looking for Commi Chef to join our dynamic team and embark on a rewarding career journey Assist senior chefs in food preparation and cooking Clean and chop ingredients and prepare them for cooking Measure and mix ingredients according to recipes Operate kitchen equipment, such as ovens, stoves, and grills Follow food safety and hygiene guidelines Basic knowledge of cooking techniques and ingredients Ability to follow recipes and instructions accurately Good communication and teamwork skills

Fever99 healthcare is looking for Dietician to join our dynamic team and embark on a rewarding career journey Assessment:Conduct comprehensive assessments of clients' dietary needs, health conditions, and lifestyle Analyze clients' dietary habits, medical history, and nutritional requirements Diet Planning:Develop personalized dietary plans based on individual health goals, dietary restrictions, and preferences Recommend appropriate food choices, portion sizes, and meal timing Nutritional Counseling:Provide clients with nutritional education and guidance to help them make informed food choices Explain the importance of balanced nutrition and its impact on overall health Monitoring and Follow-Up:Monitor clients' progress and adjust dietary plans as needed Track changes in clients' health and nutritional status over time Specialized Diets:Create specialized diet plans for clients with specific medical conditions (eg, diabetes, heart disease, food allergies, eating disorders) Stay current with the latest nutritional research and developments Client Education:Educate clients on how to read food labels, understand nutritional content, and make healthier food choices when shopping or dining out Documentation:Maintain accurate and confidential records of clients' dietary assessments and progress Collaboration:Work closely with other healthcare professionals, such as doctors, nurses, and therapists, to provide comprehensive patient care

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communicates production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions we'll enough to perform duties in employees absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employees concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guests concerns. Understands the brands service culture. Drives alignment of all employees, team leaders and managers to the brands service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guests expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the propertys restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communications production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

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

Responsibilities: Oversee cloud kitchen & office cafeteria production Lead team with strong kitchen discipline Ensure hygiene, stock tracking, waste control & audit readiness Deliver consistent taste and quality across all platforms Food allowance

Company Profile Energiea Cafe is a healthy restaurant serving global cuisine, focusing on delicious and nutritious food. We were established by Moringo Bioscience. A Nutraceutical company holds US & Indian Patents, has Offices in the US, India & Bangladesh, and is expanding operations in Singapore & UAE. Our business tagline, "CRAZY, TASTY, HEALTHY," reflects our commitment to providing customers. We offer a variety of fresh, Premium. Some of our ingredients are Certified Organic with NO preservatives, NO Refined flour, NO Refined sugar, NO Refined oil, NO Refined salt & NO Ajinomoto. We are World's First and Unique food options for healthy eating. Our Menu includes Vegetarian, Non-vegetarian, Vegan, and Gluten-free friendly dishes. At Our restaurant, we believe that healthy food should be accessible to everyone, so we offer fair and reasonable prices that reflect the quality and freshness of our ingredients. So whether youre looking for a Healthy Breakfast, lunch, a refreshing Juice or smoothie, Freshly brewed Coffee and Tea, or a satisfying dinner, we have something for everyone. Sous Chef Job Overview In the sous chef role, you will instruct the kitchen staff on tasks they are responsible for each day. A key element of this role is to experiment with dishes and update them to continually ensure a unique, quality meal. Success in this role will be demonstrated by serving specialty dishes that appeal to customers, entice them to return, and generate word-of-mouth. Job Responsibilities Collaborates with the Executive chef to direct food preparation. Produces high-quality plates, considering both design and taste. Oversees and supervises the kitchen staff. Assists with menu planning, inventory, and supply management. Keeps stations clean and complies with food safety standards. Monitors and maintains kitchen equipment Exceptional cooking skills Manage the kitchen staff, motivate them, and assign duties fairly Knowledge of health and safety standards Ability to multitask and work quickly under pressure Requirements Bachelors degree in culinary science or relevant field. A minimum of 12 years experience in a similar role. Strong knowledge of cooking methods and best practices. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Job Type: Full-time Location: Chennai Education : Graduate /Post Graduate Experience : 12 to 20 years Industry: Food & Beverage Functional Area: Restaurant Kitchen Role Category: Chef Role: Sous Chef Salary:5 LPA -6 LPA

SUMMARY Job Title: Karak Caf Worker Specialized Chef We are looking for a talented and experienced Specialized Chef to join our Karak Caf . The role involves preparing a range of traditional Karak caf items and beverages with attention to authenticity, quality, and presentation. Key Responsibilities: Prepare a variety of Karak caf menu items including flatbreads, pies, croissants, mandaza, qaymat, and quroos. Brew and serve hot beverages, especially Karak tea and other traditional teas. Maintain high standards of cleanliness, food safety, and kitchen organization. Consistently deliver quality and taste in line with the caf ’s standards. Requirements Qualifications and Requirements: Minimum of 2 years of experience in a similar role within a Karak caf or related culinary environment. Proven expertise in preparing Karak caf food and beverages. Strong understanding of traditional Gulf flavors and techniques. Ability to work efficiently in a fast-paced setting and collaborate with a team.

Reference 250000WS. Responsibilities. ROLE DESCRIPTION KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. As a part of the Risk Department, you will be at the center of Socit Gnrale’s business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture.. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Group’s business lines. Joining us would mean integrating into a network of proven excellent at the very center of the bank’s activities, opening access to new and exciting development opportunities.. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision... These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment.. Required. Profile required. EDUCATIONAL QUALIFICATION:. Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability. KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. Why join us. “We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status”.. Business insight. At Socit Gnrale, we are convinced that people are drivers of change, and that the world of tomorrow will be shaped by all their initiatives, from the smallest to the most ambitious. Whether you’re joining us for a period of months, years or your entire career, together we can have a positive impact on the future. Creating, daring, innovating, and taking action are part of our DNA. If you too want to be directly involved, grow in a stimulating and caring environment, feel useful on a daily basis and develop or strengthen your expertise, you will feel right at home with us!. Still hesitating?. You should know that our employees can dedicate several days per year to solidarity actions during their working hours, including sponsoring people struggling with their orientation or professional integration, participating in the financial education of young apprentices, and sharing their skills with charities. There are many ways to get involved.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. Diversity and Inclusion. We are an equal opportunities employer and we are proud to make diversity a strength for our company. Societe Generale is committed to recognizing and promoting all talents, regardless of their beliefs, age, disability, parental status, ethnic origin, nationality, gender identity, sexual orientation, membership of a political, religious, trade union or minority organisation, or any other characteristic that could be subject to discrimination.. Show more Show less

Reference 240009K0. Responsibilities. ROLE DESCRIPTION KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. As a part of the Risk Department, you will be at the center of Socit Gnrale’s business. The Risk Department aims to contribute to the development of business lines and their profitability through a challenging risk culture.. Working within the Risk Department is intellectually stimulating, and current economic activities guide our analysis on a daily basis. As a key business partner, the department is in close proximity to all of the Group’s business lines. Joining us would mean integrating into a network of proven excellent at the very center of the bank’s activities, opening access to new and exciting development opportunities.. Within RISQ, the department ERA (Enterprise Risk Analytics) handles the analysis and the support in the steering of all the risks of the Group: supervision and steering of the rating system of the credit risk, the measure of the capital of the Group and the provisions (reserves), the analysis of the risk profile of the Group including under stress and in forward-looking vision... These assignments, carried out in the context of projects or production processes whose scope or results are significant for the management of the Group or its compliance with banking regulations, are subject to defined and constrained schedules and resources, in the contexts demanding economic and regulatory environment.. Required. Profile required. EDUCATIONAL QUALIFICATION:. Masters or PhD (or similar) in a quantitative subject such as Mathematics, Physics, Economics or Finance, or a track record of performance that demonstrates this ability. KEY SKILLS:. 3+ years of experience in development of regulatory credit risk (PD, LGD and EAD) and/or provision (IFRS9) models. Exposure to banking book and knowledge of BASEL/IFRS9 guidelines is highly desirable; Exposure to guidelines from European Regulators is desirable. Programing knowledge in SAS and/or R. Excellent written (documentation) and oral communication skills in English. LEADERSHIP SKILLS: Client Focus, Team Sprit, Commitment, Responsibility and Innovation. Why join us. “We are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status”.. Business insight. At Socit Gnrale, we are convinced that people are drivers of change, and that the world of tomorrow will be shaped by all their initiatives, from the smallest to the most ambitious. Whether you’re joining us for a period of months, years or your entire career, together we can have a positive impact on the future. Creating, daring, innovating, and taking action are part of our DNA. If you too want to be directly involved, grow in a stimulating and caring environment, feel useful on a daily basis and develop or strengthen your expertise, you will feel right at home with us!. Still hesitating?. You should know that our employees can dedicate several days per year to solidarity actions during their working hours, including sponsoring people struggling with their orientation or professional integration, participating in the financial education of young apprentices, and sharing their skills with charities. There are many ways to get involved.. We are committed to support accelerating our Group’s ESG strategy by implementing ESG principles in all our activities and policies. They are translated in our business activity (ESG assessment, reporting, project management or IT activities), our work environment and in our responsible practices for environment protection.. Diversity and Inclusion. We are an equal opportunities employer and we are proud to make diversity a strength for our company. Societe Generale is committed to recognizing and promoting all talents, regardless of their beliefs, age, disability, parental status, ethnic origin, nationality, gender identity, sexual orientation, membership of a political, religious, trade union or minority organisation, or any other characteristic that could be subject to discrimination.. Show more Show less

Role & responsibilities Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train and supervise kitchen personnel Stay current on restaurant industry trends Identify new culinary techniques and presentations Assist kitchen staff with food prep and recipe creation Preferred candidate profile Candidate should have experience in managing high end kitchen for high Profiles Perks and benefits Wellness facility, On roll opportunity, Mediclaim,

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