16 Chef Jr Chef jobs in India

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

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

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Position Title: Junior Sous-Chef
Department: Culinary

Position Summary
The primary responsibility of the Junior Sous Chef is to maintain an efficient operation in an assigned production
area, by constantly analyzing quality and cost of food production.
Essential Duties and Responsibilities
Operational
 Maintain set budget and monitor time management.
Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
nsure safe, quality food products and complete guest satisfaction.
aintain control on the floor using a hands-on approach.
nsure full adherence within assigned area, to menus, recipes, methods and operational specifics provided
by the company.
aintain an efficient flow of production.
onduct food tastings on a daily basis.
orrect discrepancies (quality, taste, appearance) immediately.
onitor and assist Section Heads to prepare the daily electronic food requisitions according to the
forecasted figures.
onitor the Dinner Service Line in assigned location, to ensure smooth and efficient service, presentation
and final plating.
onitor the production and preparation level using the Culinary Checklist.
aintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are
followed at all times on board.
eport any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate
Public Health & SMS requirements to the Technical department.
nsure that all the HACCP procedures are applied at all times and followed accordingly.
nsure that assigned area of responsibility is ready for announced or unannounced inspection conducted by
Ship Management or local authorities.
e present during all inspections.
nsure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must
be submitted to the culinary department for review and approval.
 orce the established working schedule for the galley team, based on 10 hours a day and 7 days a week.
nsure rest hours are followed according to MLC 2006.
nsure that all galley staff is adhering to OCI uniform and grooming policies:
- Hygiene
- Grooming
- Personal appearance
- Uniform
- Safety shoes
- Dress code
onitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items)
nsure the portion control chart is followed accordingly.
Training & Development
ttend all meetings, training activities or classes related to assigned position as required.
articipate in meetings with all Galley Staff for PH and general information.
articipate in the daily Chefs Meeting to discuss forecasted figures, issues encountered, and the day-to-day
operation/activities.
valuate subordinates within department.
nsure that all food crewmembers follow the rules and regulations of the ship.
onitor the training and familiarization of new food crewmembers to their new job and living environment.
evelop program to train personnel in appropriate area of responsibility according to standard operating
procedures.
nsure that the recipe training program is conducted as required.
Financial
esponsible for controlling food and general expenses related to the production in his / her area, set by the
Corporate Office Guidelines and Budget.
aintain cost control within department/team.
nsure economical work practices are in place to minimize and/or avoid waste.
ontrol overtime and apply TAR procedures accordingly.
ork within the set budget perimeters.
Safety Responsibilities
nsure that all safety procedures are followed.
ooperate with the Staff Captain in adhering to the Ship’s Safety Program.
 low the Ship Rules & Regulations.
aintain a safe and sanitary environment for all guests and crew members.
ollow proper procedures and instructions at all times to prevent damage of any kind to ship or company
property.
articipate in safety drills as required.
Resources
aintain a high level of crew morale within the administration dept. ensuring that all crew are treated in a
fair and unbiased manner and the team works with a positive atmosphere.
Other Duties and Responsibilities
articipate in the Cooking Demonstration as required.
ttend early stand-by for any inspection.
ork late hours occasionally for specific events.
ssist the Procurement team with storing operations and quality control.
upervise activities such as afternoon tea, pool parties, cocktail parties, Main galley/Terrace Café lunch
service, and evening duties.
 sure confidentiality when handling sensitive information.
chieve the primary objectives of the position and comply with the above-mentioned accountabilities in a
timely and efficient manner in accordance with ICS policies.
roject a favorable image of the company, promote its aims and objectives, and foster and enhance public
recognition and acceptance of all its areas and endeavors.
omply with the safety and pollution prevention regulations and operating procedures at all times,
participating in all relevant meetings and training sessions.
articipate in all mandatory training without excuse.
o efficiently perform all other duties as requested by shipboard management or shore side.
Qualifications
Knowledge, experience, skill, and/or ability
Required
 Minimum of 8 years in the profession in a well-recognized luxury hospitality establishment or upscale
cruise line.
Minimum of 2 years of experience in a similar position in a well-recognized luxury hospitality
establishment or upscale cruise line.
luent in written and spoken English,
ommunicate effectively with the senior management.
ossess ability to lead and make decisions.
ood administrative skills.
xperienced in coaching subordinates.
ust be cost and quality conscious.
dhere to specific scheduled work hours, yet be flexible if circumstances require it.
ork with international team members.
erform assigned duties under pressure (time constraints).
Preferred
ruise Ship Experience at a level of Chef de Partie or above.
luency in additional language(s)
Required computer skills
nowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and
Power Point
Education/experience/certifications
igh School education or international equivalent.
-year apprenticeship for professional chefs or a Degree in Culinary Arts.
SPH or HACCP certification preferred.
TCW.
quivalent combination of education and experience.
Other Skills:
nowledge of general office practices, procedures and equipment.
bility to prioritize tasks and work independently.
trong organizational, interpersonal and communication skills.
bility to interact with senior-level management and owner representatives.
Math Ability:
ble to add, subtract, multiply and divide in all units of measure using whole numbers,
common fractions, and decimals.
Reasoning Ability:
bility to apply common sense understanding to carry out instructions furnished in written,
oral, or diagram form.
bility to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
he physical demands described here are representative of those that must be met by an employee
to successfully perform the essential functions for this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the essential functions.
hile performing the duties of this job the employee is regularly required to:
 Stand
Use hands to finger, handle, or feel
each with hands and arms
alk or hear and smell
 The em yee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Vision Requirements:
bility to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be
able to otherwise perform the essential functions of the job in a manner that does not present danger
to the employee or others with or without a reasonable accommodation.

JOB SUMMARY

Entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

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

• Maintains food handling and sanitation standards.

• Performs all duties of Culinary and related kitchen area employees in high demand times.

• Oversees production and preparation of culinary items.

• Ensures employees keep their work areas clean and sanitary.

• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.

• Complies with loss prevention policies and procedures.

• Strives to improve service performance.

• Communicates areas in need of attention to staff and follows up to ensure follow through.

• Leads shifts while personally preparing food items and executing requests based on required specifications.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Checks the quality of raw and cooked food products to ensure that standards are met.

• Assists in determining how food should be presented and creates decorative food displays.

Supporting Culinary Team Activities

• Supervises daily shift operations.

• Ensures all employees have proper supplies, equipment and uniforms.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Ensures completion of assigned duties.

• Participates in the employee performance appraisal process, giving feedback as needed.

• Handles employee questions and concerns.

• Communicates performance expectations in accordance with job descriptions for each position.

• Participates in an on-going employee recognition program.

• Conducts training when appropriate.

• Monitors employee's progress towards meeting performance expectations.

Maintaining Culinary Goals

• Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.

• Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.

Providing Exceptional Customer Service

• Sets a positive example for guest relations.

• Handles guest problems and complaints seeking assistance from supervisor as necessary.

• Empowers employees to provide excellent customer service within guidelines.

Additional Responsibilities

• Reports malfunctions in department equipment.

• Purchases appropriate supplies and manages food and supply inventories according to budget.

• Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

At Bombay Sweet Shop , we believe in reinventing traditional sweets with a modern twist. Our team is looking for a creative and skilled Jr. Sous Chef - Pastry to join our dynamic kitchen. You will be responsible for creating and executing our innovative range of pastries, desserts and baked goods. This is an exciting opportunity to work with one of Mumbai’s top brands, shaping the pastry section and contributing to our unique offerings.

As a Jr. Sous Chef - Pastry, you will work closely with the Head Pastry Chef to deliver exceptional sweets that combine tradition with creativity. From fine-tuning techniques to managing daily operations, you will ensure that every pastry is crafted to perfection, delighting our customers with beautiful, flavorful creations.

This role reports directly to the Chief Mithaiwala  – Bombay Sweet Shop .

WHO YOU ARE

You are a pastry enthusiast with a passion for crafting exceptional desserts. With a deep understanding of pastry techniques, you’re always looking for ways to push the boundaries of what’s possible in the world of sweets. You are creative, precise, and always striving for perfection in every dish. You thrive in a high-energy environment, work well within a team, and are eager to bring new ideas to life in the pastry kitchen.

With at least 3-5 years of experience in pastry or dessert preparation, particularly in a fine-dining or pastry-focused environment, you’re ready to bring your skills to one of India’s most innovative and exciting food brands.

YOUR TEAM

As part of the pastry team, you’ll work alongside skilled pastry chefs, junior chefs, and kitchen staff who share your passion for creating beautiful and delicious desserts. You’ll collaborate across kitchen functions to ensure smooth operations and the consistent delivery of exceptional pastries that align with Bombay Sweet Shop’s vision of modernizing mithai in a creative and contemporary way.

WHO YOU WILL REPORT TO

You will report directly to the Chief Mithaiwala , who will mentor you, guiding you as you execute and innovate new pastry creations that will become integral to our menu offerings.

YOU WILL BE RESPONSIBLE FOR

• Pastry Creation & Execution: Prepare, bake, and decorate a wide range of pastries, desserts, and sweets, ensuring each item is beautifully crafted and meets the high standards of Bombay Sweet Shop.
  

• Menu Development: Work with the Head Pastry Chef in the development and execution of seasonal and innovative pastry menus, integrating both traditional and modern techniques.
  

• Quality Control: Ensure all pastries are prepared with consistent quality, texture, and presentation, maintaining the highest standards of taste and aesthetic appeal.
  

• Station Management: Oversee the daily operations of the pastry section, including preparation, storage, and cleanliness. Maintain an organized workstation that ensures efficient service.
  

• Inventory Management: Ensure that pastry ingredients are properly stored and stocked. Work closely with the kitchen team to manage inventory and minimize waste.
  

• Team Collaboration: Collaborate with other kitchen sections to ensure timely and flawless delivery of all pastry items, supporting a smooth kitchen workflow.
  

• Training & Mentorship: Assist in training junior pastry chefs, helping to elevate their skills while ensuring the team adheres to safety and hygiene standards.
  

• Creativity & Innovation: Experiment with new techniques, flavors, and presentation styles to create innovative and exciting pastries that keep Bombay Sweet Shop’s menu fresh and unique.
  

• Training and Setup : Your role will involve training and establishing pastry production across Bombay Sweet Shop’s cafes, which currently span four outlets.
  

SKILLS & QUALIFICATIONS

• Pastry Expertise: You have a solid background in pastry and dessert creation, with a deep understanding of traditional and modern pastry techniques.
  

• Creativity: You’re passionate about exploring new trends, flavors, and techniques in the pastry world. You bring fresh ideas and innovation to the table.
  

• Attention to Detail: You take pride in every detail of your work, from the precision of measurements to the final touches on each pastry.
  

• Organization: You can efficiently manage your time and workspace, ensuring that the pastry section operates smoothly and that all items are prepared on time.
  

• Team-Oriented: You work well in a team and support your colleagues to ensure the kitchen operates seamlessly.
  

• Experience: You have 3-5 years of experience working as a pastry chef, ideally in a fine-dining or pastry-centric kitchen environment.
  

• Presentation Skills: You understand the importance of both taste and presentation, ensuring that every pastry is visually appealing as well as delicious.
  

WHAT YOU’LL GET

• Creative Freedom: You’ll have the opportunity to explore new techniques and contribute your own innovative ideas to our dessert menu.
  

• Growth Opportunities: As Bombay Sweet Shop continues to grow, there will be opportunities to advance in your career and take on new challenges in a creative, high-energy environment.
  

• Collaborative Team: Join a team of passionate chefs who are dedicated to creating the best culinary experiences and enjoy working together to deliver excellence.
  

• A Role in a Leading Brand: Be a part of a highly regarded food brand in Mumbai, known for its creativity, quality, and commitment to modernizing traditional mithai.
  

At Bombay Sweet Shop , we are redefining the way India experiences sweets. If you are passionate about pastries and ready to take your skills to the next level in a fast-paced, creative environment, we want to hear from you!