380 Chef Manager jobs in India

Hiring for the Chef Manager role

The Chef Manager oversees all culinary operations, ensuring high-quality food production, efficient kitchen management, and adherence to safety and sanitation standards. They are responsible for menu planning, food preparation, staff supervision, and managing food costs and inventory. This role requires strong leadership, organizational skills, and a deep understanding of food safety and culinary techniques.

Key Responsibilities:

• Menu Planning and Development:
• Creating and updating menus, developing recipes, and ensuring a variety of appealing and nutritious dishes.

• Food Preparation and Presentation:
• Overseeing the preparation, cooking, and presentation of food, ensuring consistency and quality.

• Kitchen Management:
• Managing daily kitchen operations, including ordering supplies, controlling food costs, and maintaining inventory.

• Staff Management:
• Supervising, training, and scheduling kitchen staff, including cooks, prep cooks, and dishwashers.

• Food Safety and Sanitation:
• Implementing and maintaining food safety and sanitation guidelines and ensuring compliance with regulations.

• Budget Management:
• Managing kitchen expenses, controlling food costs, and contributing to financial targets.

• Collaboration:
• Working with other restaurant or kitchen staff, including front-of-house and management teams, to ensure a positive customer experience.

• Quality Control:
• Ensuring all dishes meet established standards and procedures, conducting quality checks, and maintaining consistency in food production.

• Training and Development:
• Providing training and guidance to kitchen staff, fostering a positive and productive work environment.

• Compliance:
• Ensuring adherence to health and safety regulations, food safety standards, and other relevant guidelines.

Required Skills and Qualifications:

• Extensive culinary experience, typically 5+ years, with a proven track record in a kitchen environment.
• 3+ years of experience in kitchen management or a similar leadership role.
• Strong knowledge of food safety and sanitation practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong organizational and time-management skills.
• A culinary degree or related field is often preferred.
• Knowledge of menu development and recipe creation.
• Ability to manage budgets, control food costs, and maintain inventory.
• Familiarity with various cooking techniques and cuisines.

Hiring for the Chef Manager role

The Chef Manager oversees all culinary operations, ensuring high-quality food production, efficient kitchen management, and adherence to safety and sanitation standards. They are responsible for menu planning, food preparation, staff supervision, and managing food costs and inventory. This role requires strong leadership, organizational skills, and a deep understanding of food safety and culinary techniques.

Key Responsibilities:
Menu Planning and Development:
Creating and updating menus, developing recipes, and ensuring a variety of appealing and nutritious dishes.

Food Preparation and Presentation:
Overseeing the preparation, cooking, and presentation of food, ensuring consistency and quality.

Kitchen Management:
Managing daily kitchen operations, including ordering supplies, controlling food costs, and maintaining inventory.

Staff Management:
Supervising, training, and scheduling kitchen staff, including cooks, prep cooks, and dishwashers.

Food Safety and Sanitation:
Implementing and maintaining food safety and sanitation guidelines and ensuring compliance with regulations.

Budget Management:
Managing kitchen expenses, controlling food costs, and contributing to financial targets.

Collaboration:
Working with other restaurant or kitchen staff, including front-of-house and management teams, to ensure a positive customer experience.

Quality Control:
Ensuring all dishes meet established standards and procedures, conducting quality checks, and maintaining consistency in food production.

Training and Development:
Providing training and guidance to kitchen staff, fostering a positive and productive work environment.

Compliance:
Ensuring adherence to health and safety regulations, food safety standards, and other relevant guidelines.

Required Skills and Qualifications:
Extensive culinary experience, typically 5+ years, with a proven track record in a kitchen environment.
3+ years of experience in kitchen management or a similar leadership role.
Strong knowledge of food safety and sanitation practices.
Excellent leadership, communication, and interpersonal skills.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Strong organizational and time-management skills.
A culinary degree or related field is often preferred.
Knowledge of menu development and recipe creation.
Ability to manage budgets, control food costs, and maintain inventory.
Familiarity with various cooking techniques and cuisines.

Hiring for the Chef Manager role

The Chef Manager oversees all culinary operations, ensuring high-quality food production, efficient kitchen management, and adherence to safety and sanitation standards. They are responsible for menu planning, food preparation, staff supervision, and managing food costs and inventory. This role requires strong leadership, organizational skills, and a deep understanding of food safety and culinary techniques.

Key Responsibilities:

• Menu Planning and Development:
• Creating and updating menus, developing recipes, and ensuring a variety of appealing and nutritious dishes.

• Food Preparation and Presentation:
• Overseeing the preparation, cooking, and presentation of food, ensuring consistency and quality.

• Kitchen Management:
• Managing daily kitchen operations, including ordering supplies, controlling food costs, and maintaining inventory.

• Staff Management:
• Supervising, training, and scheduling kitchen staff, including cooks, prep cooks, and dishwashers.

• Food Safety and Sanitation:
• Implementing and maintaining food safety and sanitation guidelines and ensuring compliance with regulations.

• Budget Management:
• Managing kitchen expenses, controlling food costs, and contributing to financial targets.

• Collaboration:
• Working with other restaurant or kitchen staff, including front-of-house and management teams, to ensure a positive customer experience.

• Quality Control:
• Ensuring all dishes meet established standards and procedures, conducting quality checks, and maintaining consistency in food production.

• Training and Development:
• Providing training and guidance to kitchen staff, fostering a positive and productive work environment.

• Compliance:
• Ensuring adherence to health and safety regulations, food safety standards, and other relevant guidelines.

Required Skills and Qualifications:

• Extensive culinary experience, typically 5+ years, with a proven track record in a kitchen environment.
• 3+ years of experience in kitchen management or a similar leadership role.
• Strong knowledge of food safety and sanitation practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong organizational and time-management skills.
• A culinary degree or related field is often preferred.
• Knowledge of menu development and recipe creation.
• Ability to manage budgets, control food costs, and maintain inventory.
• Familiarity with various cooking techniques and cuisines.

Hiring for the Chef Manager role

The Chef Manager oversees all culinary operations, ensuring high-quality food production, efficient kitchen management, and adherence to safety and sanitation standards. They are responsible for menu planning, food preparation, staff supervision, and managing food costs and inventory. This role requires strong leadership, organizational skills, and a deep understanding of food safety and culinary techniques.

Key Responsibilities:

• Menu Planning and Development:
• Creating and updating menus, developing recipes, and ensuring a variety of appealing and nutritious dishes.

• Food Preparation and Presentation:
• Overseeing the preparation, cooking, and presentation of food, ensuring consistency and quality.

• Kitchen Management:
• Managing daily kitchen operations, including ordering supplies, controlling food costs, and maintaining inventory.

• Staff Management:
• Supervising, training, and scheduling kitchen staff, including cooks, prep cooks, and dishwashers.

• Food Safety and Sanitation:
• Implementing and maintaining food safety and sanitation guidelines and ensuring compliance with regulations.

• Budget Management:
• Managing kitchen expenses, controlling food costs, and contributing to financial targets.

• Collaboration:
• Working with other restaurant or kitchen staff, including front-of-house and management teams, to ensure a positive customer experience.

• Quality Control:
• Ensuring all dishes meet established standards and procedures, conducting quality checks, and maintaining consistency in food production.

• Training and Development:
• Providing training and guidance to kitchen staff, fostering a positive and productive work environment.

• Compliance:
• Ensuring adherence to health and safety regulations, food safety standards, and other relevant guidelines.

Required Skills and Qualifications:

• Extensive culinary experience, typically 5+ years, with a proven track record in a kitchen environment.
• 3+ years of experience in kitchen management or a similar leadership role.
• Strong knowledge of food safety and sanitation practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong organizational and time-management skills.
• A culinary degree or related field is often preferred.
• Knowledge of menu development and recipe creation.
• Ability to manage budgets, control food costs, and maintain inventory.
• Familiarity with various cooking techniques and cuisines.

Our client is looking for an experienced and passionate Head Chef / Catering Manager to lead their culinary operations in Patna, Bihar, IN . This role is crucial for delivering high-quality catering services for various events and functions. You will be responsible for menu planning, food preparation, kitchen management, staff supervision, and ensuring exceptional customer satisfaction. This hybrid role involves significant time in the kitchen and event venues, with some administrative tasks potentially managed remotely.

Responsibilities:

• Oversee all aspects of catering operations, including menu development, food preparation, and service delivery.
• Create innovative and appealing menus that cater to diverse client needs and dietary restrictions.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Ensure all food preparation and handling adhere to the highest standards of hygiene and safety (HACCP, FSSAI).
• Control food costs, manage inventory, and optimize purchasing processes.
• Develop and maintain relationships with suppliers to ensure quality ingredients at competitive prices.
• Plan and execute catering for various events, ensuring seamless service from start to finish.
• Manage event logistics, including setup, service, and breakdown.
• Handle client inquiries, consultations, and contract negotiations.
• Ensure profitability of the catering department.
• Maintain kitchen equipment and ensure it is in good working order.
• Stay updated on culinary trends and incorporate them into the menu and service.
• Manage waste reduction and recycling programs within the kitchen.

Qualifications:

• Culinary degree or equivalent professional qualification.
• Minimum of 5 years of experience as a Head Chef or Catering Manager, with a strong focus on banquets and events.
• Demonstrated expertise in menu planning, food preparation, and presentation.
• Proven experience in managing kitchen staff and operations.
• In-depth knowledge of food safety regulations and hygiene practices.
• Excellent financial acumen, including cost control and budgeting skills.
• Strong leadership, communication, and interpersonal skills.
• Ability to work under pressure and manage multiple events simultaneously.
• Creative flair and passion for food and hospitality.
• Experience with a hybrid work model, balancing on-site operational demands with potential remote administrative tasks.
• Basic computer skills for inventory and menu costing.

This is a fantastic opportunity for a culinary professional to lead and innovate in a dynamic catering environment.

Our client is seeking an innovative and highly skilled Executive Chef to lead their remote culinary operations. This position requires a visionary culinary professional with a passion for creating exceptional dining experiences, managing food costs, and developing efficient kitchen workflows. The ideal candidate will have extensive experience in menu development, staff training, and quality control, all while operating in a remote-first environment. You will be responsible for setting the culinary direction, ensuring the highest standards of food preparation and presentation, and innovating our client's catering offerings. This role demands creativity, strong leadership abilities, and meticulous attention to detail to maintain consistency and excellence across all culinary aspects. Responsibilities:

• Design and implement creative, seasonally inspired menus for diverse catering events and ongoing services.
• Oversee all aspects of food preparation, ensuring adherence to recipes, portion control, and presentation standards.
• Develop and maintain high-quality standards for all dishes, ingredients, and cooking techniques.
• Manage food and labor costs effectively, optimizing budgets without compromising quality.
• Source high-quality ingredients from reputable suppliers, negotiating favorable pricing and ensuring fresh, premium products.
• Develop and implement training programs for culinary staff, fostering a culture of skill development and continuous improvement.
• Ensure compliance with all health, safety, and sanitation regulations, maintaining immaculate kitchen hygiene.
• Innovate and adapt menus based on customer feedback, dietary trends, and special requests.
• Collaborate with event planning teams to ensure seamless execution of culinary aspects for all catered functions.
• Conduct regular quality checks and taste panels to ensure consistent excellence.

Qualifications:

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 5-7 years of experience as an Executive Chef, Head Chef, or Sous Chef with significant menu development and kitchen management responsibilities.
• Proven track record in cost control and budget management within a food service environment.
• Exceptional leadership and team management skills, with the ability to mentor and motivate staff remotely.
• Strong knowledge of food safety and sanitation practices (e.g., HACCP).
• Creativity and passion for culinary arts, with a flair for innovative presentation.
• Excellent organizational and time-management skills.
• Proficiency in inventory management and supplier relations.
• Ability to thrive in a fast-paced, dynamic, and remote work environment.

This is a unique opportunity to make a significant impact on our client's culinary brand from a remote setting.

Our client is looking for a passionate and skilled Head Chef and Catering Manager to lead their culinary operations in a fully remote capacity. This unique role requires someone who can oversee menu creation, manage kitchen operations remotely, source ingredients, and ensure exceptional catering experiences for various events. The ideal candidate will combine culinary expertise with strong organizational and communication skills, effectively coordinating with suppliers, clients, and remote kitchen staff.

Key responsibilities include:

• Developing innovative and diverse menus for a wide range of events and dietary preferences.
• Creating detailed recipes, portion control guidelines, and presentation standards.
• Sourcing high-quality ingredients from reliable suppliers, negotiating prices, and managing inventory remotely.
• Coordinating with remote kitchen teams to ensure efficient food preparation and delivery.
• Overseeing food safety and sanitation standards across all catering operations, adhering to best practices.
• Managing event logistics, including staffing, equipment, and client communication.
• Developing and adhering to catering budgets, controlling costs, and maximizing profitability.
• Training and supervising kitchen staff, fostering a positive and productive work environment.
• Building and maintaining strong relationships with clients, understanding their needs and ensuring satisfaction.
• Staying updated on culinary trends, techniques, and presentation styles.

The ideal candidate will have a Culinary Arts degree or equivalent professional training, with at least 7 years of progressive experience in professional kitchens, including significant experience in catering management. Proven ability to create exceptional menus and manage food costs is essential. Strong leadership, team management, and problem-solving skills are required. Excellent communication and interpersonal skills are vital for client interaction and remote team coordination. Familiarity with inventory management software and online collaboration tools is necessary. This is a remote position, perfect for a culinary professional seeking flexibility while leading impactful catering projects.

Benefits:

• Be part of a growing and exciting brand;
• Iconic tourist precinct;
• Employment available on a full-time basis;
• Salary range $65,000-$70,000 per annum dependent upon experience;
• Discounts on meals and merchandise;
• Access to on-the-job training programs in hospitality; and
• Scope to grow within our organisation.

About Wahlburgers:
Wahlburgers is a global leader in fast-casual dining with over 100 locations worldwide. Founded in 2011 by the Wahlberg family; Chef Paul, Mark and Donnie Wahlberg, the brand has a cult following across the United States.

Wahlburgers launched its flagship restaurant at Opera Quays, Sydney, Australia in early 2022 and has since opened a further 5 restaurants across Australian and NZ, including our stunning Surfers Paradise store located at Paradise Centre.

If your vision is delivering a memorable customer experience, if you’re high energy, ready and willing to work in a high-volume, fast-paced environment, then we want to chat to you now.

"When Chef Paul set out to create a family restaurant, things quickly got interesting. See, Paul’s a Wahlberg — and the Wahlberg’s are no ordinary family. One brother, Donnie, didn’t just join the school band as a kid. He created one of the most famous boy bands in the world. His older brother, Mark, didn’t just take drama. He became one of the most famous actors in the world. And for Paul, well, he loved food and his family. But he wasn’t satisfied cooking for just them. He wanted to cook for everyone else’s family too. He was hungry for something more. So, Paul and his family created Wahlburgers.

Here at Wahlburgers, our mission is to welcome guests like they're family and give them an exceptional dining experience. Like our guests, our staff are also valued members of our brand, that’s why we promise to treat each other with respect, help out one another, and always have each other’s backs."

About the Role:
A Wahlburgers Assistant Kitchen Manager is an experienced professional committed to culinary excellence, guest experience, and cultivating a winning culture in a high-volume, fast-paced atmosphere.

Job functions include:

• Assist the Kitchen Manager with all facets of daily kitchen operations;
• Participate in the hiring, training, and development of new staff members;
• Coach and counsel existing staff and in commitment to whole-team success;
• Work with the kitchen team in exceeding cost centre budgets and targets through proper planning, scheduling, and execution;
• Maintain our high standards for consistency in our recipe and menu item execution;
• Close involvement in inventory management and oversee ordering of food and supplies;
• Help maintain professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards;
• Uphold restaurant safety, sanitation, and security standards at all times, including handling chemicals safely;
• Ensure building, equipment, furniture and fixtures are in good repair, clean and maintained on a regular basis;
• Ensure a safe and harassment-free environment for all Team Members and Managers; and
• Understand, comply with, and ensure team members are accountable for:
  
  • All company policies, procedures and operating standards;
  • All relevant federal/state/local laws and regulations.

MOST IMPORTANTLY : Consistently upholds Wahlburgers mission, vision, philosophy and core values through leadership by example.

Critical Skills & Certifications:

• Minimum 2 years’ kitchen work experience in high-volume environments; management or supervisory roles preferred;
• Excellent interpersonal/listening/communication skills;
• Ability to inspire cooperation and teamwork through self-confidence, attitude, and enthusiasm;
• Extensive knowledge of kitchen operations and meticulous culinary skills;
• Knowledge of operations and maintenance of commercial food preparation equipment;
• Ability to manage inventory and allocate responsibilities and resources;
• Organised and systematic approach to work and the ability to prioritise efficiently;
• Attention to detail and analytical skills; and
• Compliant and up to date on all necessary certifications;

We are not requesting a copy of your resume at this stage, so please complete the requested work history & education information on the application page.

If you are a highly motivated and energetic individual with great attention to detail looking for a career in an fun and fast environment and have a passion for cooking then we would like to hear from you. Apply here and now!

No Recruitment Agencies, please.

**Additional Information**
**Job Number** 25126993
**Job Category** Food and Beverage & Culinary
**Location** The St. Regis Mumbai, 462, Senapati Bapat Marg, Mumbai, Maharashtra, India, 400013VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.
OR
- 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
- Schedules events, programs, and activities, as well as the work of others.
- Monitors the inflow of ordered materials and the maintenance of current materials.
- Conducts china, glass and silver inventories.
- Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
- Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.
- Investigates reports and follows-up on employee accidents.
- Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
- Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
- Enforces proper cleaning routines for serviceware, equipment, floors, etc.
- Enforces proper use and cleaning of all dish room machinery.
- Ensures all food holding and transport equipment is in working order.
- Ensures compliance with all applicable laws and regulations.
- Ensures compliance with food handling and sanitation standards.
- Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
**Leading Kitchen Team**
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Ensures and maintains the productivity level of employees.
- Serves as a role model to demonstrate appropriate behaviors.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Celebrates successes by publicly recognizing the contributions of team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Communicates performance expectations in accordance with job descriptions for each position.
- Establishes and maintains open, collaborative relationships with employees.
- Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
- Strives to improve service performance.
- Solicits employee feedback.
- Understands the impact of department's operation on the overall property financial goals and objectives.
**Ensuring Exceptional Customer Service**
- Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
- Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Recruits, interviews, selects, hires, and promotes employees in the organization.
- Trains employees in safety procedures.
- Provides feedback to individuals based on observation of service behaviors.
- Reviews employee satisfaction results to identify and address employee problems or concerns.
- Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.
- Ensures property policies are administered fairly and consistently.
- Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
- Participates in employee progressive discipline procedures.
_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._
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.