181 Tandoor Jobs

SUMMARY Exciting Opportunity at a Leading Company in Oman! Job Title: Crispy Chicken & Burger Cook Job Responsibilities: Responsible for preparing burger and crispy chicken sandwiches Ability to prepare a variety of sauces for the sandwiches Preferred Nationality: Sri Lankan or Indian Requirements Requirements: Minimum of 2 years of experience in preparing burgers and a variety of sandwiches Strong communication skills Experience in preparing burgers and a variety of sandwiches 2 years of relevant experience Strong communication skills Benefits Tax Free Salary. 10hours duty/ weekly off Accommodation, Transport, Medical. 2 years employment visa. Working Hours: 10 hours per day Weekly Day Off:

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

The Pllazio Hotel, Gurgaon is looking for Job Trainee to join our dynamic team and embark on a rewarding career journey Assisting experienced employees with their daily tasks and responsibilities Observing and gaining hands-on experience in various aspects of the job Receiving feedback and guidance from supervisors and mentors Completing assigned projects and tasks under the supervision of experienced employees Collaborating with team members and contributing to team projects Demonstrating a strong work ethic, positive attitude, and a willingness to learn and grow

The Pllazio Hotel, Gurgaon is looking for Commis to join our dynamic team and embark on a rewarding career journey Build and manage online communities across various platforms Engage with community members, answer questions, and respond to feedback in a timely manner Create and implement strategies to grow and nurture the community Collaborate with marketing and customer support teams to address issues and improve user experience Monitor discussions and trends within the community to identify opportunities and potential problems Organize and promote events, contests, or other activities to foster community engagement Develop and maintain relationships with key community influencers and advocates Analyze community feedback and metrics to measure the effectiveness of community initiatives Stay updated on industry trends and best practices in community management

Express Hotels is looking for Assistant Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Express Hotels is looking for Section Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

Express Hotels is looking for Maharaj / Assistant Maharaj to join our dynamic team and embark on a rewarding career journey Menu Development: Creating and developing menus or specific dishes that showcase their specialty, whether it's regional cuisine, specialized diets (e.g., vegan, gluten-free), or particular cooking techniques (e.g., sous vide, smoking). Food Preparation: Expertly preparing and cooking dishes using specialized ingredients, unique methods, or specific equipment related to their specialty. Ingredient Selection: Sourcing high-quality, fresh ingredients and sometimes rare or unique items that are integral to their specialty dishes. Quality Control: Ensuring consistency and maintaining high standards in taste, presentation, and quality of dishes served to patrons. Collaboration: Working closely with other kitchen staff, chefs, and sometimes management to coordinate menu items and maintain kitchen efficiency. Adaptation and Creativity: Adapting traditional or classic recipes to modern tastes, experimenting with flavors, and being creative while staying true to the essence of the specialty.

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

Position Summary. Prepare breakfast and/or lunch offerings and assist with serving lines. Participate in occasional catering functions. Perform all positions within the kitchen, Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail, Functions of the Job. Essential Functions Production. Assist with the set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service, Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day's menus, Operate slicers, mixers, grinders, and other equipment with proper certification, Keep work areas neat, clean, and organized, Clean kitchen and cafeteria areas including equipment and dishes, Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris, Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas, Requisition appropriate amounts of food and supplies through the Kitchen Manager, Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner, Batch cooking to maintain a quality product and excellent food presentation, Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed, Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required, Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers, Compliance. Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes, Convert and follow a standardized recipe to ensure a consistent, high-quality product, Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations, Keep and Maintain accurate daily production records per grade group as planned, Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food, Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities, Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program, Participate in the “Daily Dish”, Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA, Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”, Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Administrative. Handle customer monies at service time, as required. Make changes as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system, Complete necessary paperwork, tray counts, and meal reconciliation tasks on a daily basis, Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time. Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible, Other duties as assigned, Physical/Visual Activities or Demands. Physical/visual activities or demands that are commonly associated with the performance of the functions of this job, While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms, The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds, Specific vision abilities required by this job include concentrated attention, depth perception, the ability to bring objects into sharp focus, and color vision, Working Conditions. Working conditions commonly associated with the performance of the functions of this job:. Inside and outside working conditions, Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat, Occasionally exposed to toxic or caustic chemicals and extreme cold, The noise level is usually loud, Education. Position Qualifications. High School Diploma or GED, preferred; or up to one-month related experience, training, or equivalent combination of education and experience. Language Skills. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization, Mathematical Skills. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs, Reasoning Ability. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations, Machines, Tools, Equipment, And Work Aids. Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer, Opaa! is committed to creating a diverse environment and is proud to be an equal-opportunity employer. All qualified applicants will 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, Show more Show less

Position Summary. Able to perform the essential function of kitchen staff positions on an as-needed basis.. Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. Please apply, and a Hiring Manager will discuss pay with you in more detail.. Functions Of The Job. Essential Functions Production. Assist with set-up of serving lines daily and make sure that all food is held at the required temperature. Milk coolers are stocked and ready for service.. Assist in the preparation of foods in accordance with the menu plan and Opaa! recipes, as required. Plan and prep ahead for the next day menus.. Operate slicers, mixers, grinders, and other equipment with proper certification.. Keep work areas neat, clean, and organized.. Clean kitchen and cafeteria areas including equipment and dishes.. Keep inventory stock organized and practice First In/First Out (FIFO) procedures. Keep cooler/storage racks clean and free from debris.. Clean, monitor chemical usage, and maintain equipment in the dishwashing area. Remove clean dishes from the machine and store them in serving areas.. Requisition appropriate amounts of food and supplies through the Kitchen Manager.. Prepare bread, cakes, cookies, and other baked goods as required by the menu plan. Present to customers in an appealing manner.. Batch cooking to maintain a quality product and excellent food presentation.. Set up serving/bar lines and ensure all food is held at the proper temperatures. Clean and restock items as needed.. Serve items as needed with proper serving sizes and utensils. Quality presentation and hospitality are required.. Keep serving lines/condiments supplied with food items, napkins, silverware, and dishes as needed to customers.. Compliance. Prepare foods for meal service in strict compliance with the menu plan and Opaa! recipes.. Convert and follow a standardized recipe to ensure a consistent, high-quality product.. Recognize a Reimbursable Meal and follow the Meal Pattern according to HHFKA and CACFP regulations.. Keep and Maintain accurate daily production records per grade group as planned.. Follow HACCP processes and procedures with daily, weekly, and monthly food safety logs. Record temperatures of all hot and cold food.. Obey safety rules as outlined in Opaa’s “Safety Procedure Manual” and exercise caution in all work activities.. Report any unsafe working conditions to the appropriate supervisor. Participates in the safety incentive program.. Participate in the “Daily Dish”.. Attend all required meetings and in-services. Complete the required yearly continued training hours according to HHFKA.. Demonstrate and promote Opaa!’s Core Values of “Always Act in the Best Interest of the Students, Schools, and Communities We Serve”, “Be Honest”, “Have a Passion to Serve Others”, and “Commit to Continuous Improvement”.. Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Administrative. Handle customer monies at service time, as required. Make change as well as run a cash register or computer. Require that only reimbursable meals are allowed through the POS system.. Complete necessary paperwork, tray counts and meal reconciliation tasks on a daily basis.. Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time. Notify DNS 24 hours in advance of inability to cover an assigned shift. In the event of an emergency, notify the DNS as soon as it is administratively feasible.. Other duties as assigned.. Physical/Visual Activities or Demands. Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.. While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.. The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.. Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.. Education. Position Qualifications. High School Diploma or GED, preferred; or up to one month related experience, training or equivalent combination of education and experience. Language Skills. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.. Mathematical Skills. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.. Reasoning Ability. Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.. Machines, Tools, Equipment, And Work Aids. Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.. Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will 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.. Show more Show less

Chef/Cook required at The Rajbari Bawali (Heritage Hotel). Must have expertise in Chinese, Indian & Tandoor cuisine, with knowledge of Continental dishes. Responsible for cooking, menu planning, kitchen operations & hygiene. Accommodation provided.

Cook for different households in different areas of the city as per comfort zone for work. Duty hours min 8 /10 / 12 /24- hours / monthly. The work is from a freelancing platform of Client. Required Candidate profile min 1 to 2 years experience in cooking veg / non veg for family. Before joining police verification is mandatory. Your profile should have videos and images in the clients platform for safe payments.

Responsibilities: * Prepare continental, tandoor, Chinese & Indian dishes under chef's guidance * Maintain kitchen cleanliness & organization * Collaborate with team on menu planning & inventory management Provident fund

Roles and Responsibilities Preferred male candidates Home cook Prepare a variety of dishes including Continental, Indian, Chinese and Indian curries etc. Manage kitchen operations to ensure efficient food preparation and presentation. Maintain high standards of hygiene and cleanliness in the kitchen area.

Sun Park Resort Manali is looking for Executive Chef - Sun Park Boutique & Spa, Manali to join our dynamic team and embark on a rewarding career journey A Chef is responsible for overseeing the preparation of food and managing the kitchen of a restaurant, hotel, or other food service establishment Here is a comprehensive job description for the role:Overview: The Chef will lead the kitchen team in the preparation and presentation of high-quality dishes, and will ensure that the kitchen operates efficiently and effectively Responsibilities:Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner

Food Scientist is looking for Kitchen Assistant to join our dynamic team and embark on a rewarding career journey As a Kitchen Assistant, you will play a vital role in supporting the kitchen operations and ensuring a smooth workflow Your responsibilities will include assisting chefs and kitchen staff with food preparation, maintaining cleanliness and hygiene in the kitchen, and handling various tasks to contribute to the overall efficiency of the kitchen Key Responsibilities: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

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

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

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

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

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the Indian Curry outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service that supports the outlets operating concept and Hyatt International standards. Qualifications Minimum 2 years' work experience as Chef de Partie or 3-4 years as Demi Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate 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 the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments 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 production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

As Chef de Cuisine at Park Brasserie, you will be responsible for conceptualizing menus, managing kitchen operations, maintaining hygiene standards, and delivering exceptional culinary experiences that align with the Hyatt brand's commitment to excellence. Key Responsibilities : (Including but not limited to) Culinary Operations: Lead all aspects of the kitchen at Park Brasserie. Ensure consistency in quality, taste, and presentation across all dishes. Team Leadership & Development: Supervise and mentor a team of chefs and kitchen staff, fostering a culture of learning, creativity, and teamwork. Conduct regular training sessions on cooking techniques, food safety, and service standards. Cost Control & Efficiency: Manage food costs, portion control, inventory, and waste reduction effectively. Collaborate with the purchasing department to maintain strong vendor relationships and ensure timely supply of ingredients. Maintain budgetary goals and support financial targets set by the Executive Chef. Guest Experience: Interact with guests for special occasions, feedback, and custom dining experiences. Continuously improve guest satisfaction scores related to culinary offerings. Hygiene, Safety & Compliance: Uphold the highest standards of kitchen hygiene and food safety in accordance with FSSAI and Hyatt standards. Ensure maintenance and cleanliness of all kitchen equipment and work areas. Qualifications Preferred Degree/Diploma in Culinary Arts or Hospitality Management. Progressive culinary experience, with at least 2 years as a Sous Chef or Chef de Cuisine in a luxury hotel. Strong leadership, communication, and interpersonal skills. Sound knowledge of HACCP, food cost control, and kitchen administration. Experience with international and regional Indian cuisines will be an added advantage. Desired Attributes: Passionate, creative, and detail-oriented. Guest-centric with a flair for storytelling through food. Calm under pressure and solution-driven. Strong team player with a collaborative mindset.