726 Menu Planning Jobs - Page 8

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook - Indian to join our dynamic team and embark on a rewarding career journey Responsible for preparing, producing and presenting food as per Sodexo Indiastandards 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

Sodexo Food Solutions India Pvt. Ltd. is looking for Senior Cook to join our dynamic team and embark on a rewarding career journey 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 provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management

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

Food Preparation: Assist in basic food preparation tasks, such as chopping vegetables, peeling, and portioning ingredients. Follow recipes and instructions from chefs to prepare components of dishes. Kitchen Organization: Keep the kitchen area clean and well-organized, including washing dishes, utensils, and equipment. Ensure that all kitchen surfaces are sanitized and comply with hygiene standards. Inventory Management: Assist in monitoring and maintaining kitchen inventory levels. Notify the kitchen manager or chef of low stock items and assist in restocking supplies. Assistance During Service: Support kitchen staff during peak hours by ensuring timely preparation and delivery of food items. Coordinate with chefs to streamline the cooking and serving process. Waste Management: Dispose of kitchen waste in accordance with established procedures. Participate in recycling efforts to minimize environmental impact. Compliance with Safety Standards: Adhere to health and safety guidelines, including the proper use of kitchen equipment and handling of potentially hazardous substances. Report any safety issues or concerns to the kitchen manager.

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an 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

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 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 himAssist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisionsIn 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 environmentExperience 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 costsCreativity Eye for detail

Kitchen Leadership: Assist the Executive Chef in overseeing the entire kitchen operation, including staff supervision, food production, and quality control Menu Planning: Collaborate with the Executive Chef in planning and designing menus, creating new dishes, and ensuring that food offerings meet quality and cost standards Staff Management: Manage and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants Assign tasks, set expectations, and ensure a well-functioning kitchen team Quality Control: Maintain high standards of food quality, presentation, taste, and consistency for all dishes Recipe Development: Contribute to the creation, refinement, and standardization of recipes, portion control, and cooking techniques Inventory Management: Oversee inventory levels, minimize waste, and manage food costs and procurement of high-quality ingredients Safety and Hygiene: Enforce food safety and hygiene standards and regulations, maintaining a safe and sanitary kitchen environment Vendor Relationships: Coordinate with suppliers and vendors for sourcing high-quality ingredients and specialty products Training and Development: Provide training and mentorship to kitchen staff, enhancing their culinary skills and ensuring adherence to safety and quality standards

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook to join our dynamic team and embark on a rewarding career journey 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 provisionsIn 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 cookingCommitment 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

Sodexo Food Solutions India Pvt. Ltd. is looking for Cook to join our dynamic team and embark on a rewarding career journey 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 provisionsIn 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 cookingCommitment 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 Indiastandards 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 Indiastandards 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 Indiastandards 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 Indiastandards 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 Indiastandards 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 Indiastandards 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 Indiastandards 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