2,216 Chefs jobs in India

• The Culinary Operations Director oversees the kitchen, ensuring excellent food knowledge and culinary term understanding.

We are seeking an experienced culinary professional to join our team as a Sous Chef. As a key member of the kitchen management team, you will be responsible for assisting the Executive Chef and Chef De Cuisine in overseeing the galley operation.

The Senior Kitchen Manager will oversee the kitchen team to ensure high-quality food products.

• Oversight of production levels, cost-control suggestions, and daily requisitions preparation.
• Maintenance of Public Health standards, recipe folders, and supervisory duties.
• Candidate selection, task delegation, and performance evaluation.

This role requires strong leadership, communication, problem-solving, decision-making, and interpersonal skills. The ideal candidate should possess superior customer service, teamwork, conflict resolution, and planning abilities.

Key responsibilities:

• Directs, coaches, supports and evaluates direct reports.
• Maintains quality and consistency in taste according to corporate instructions.
• Works efficiently and productively.
• Coordinates and supervises team members assigned to their section.
• Maintains recipe folders in immaculate condition.
• Fulfills requests from direct supervisors or managers.
• Controls production levels and recommends improvements.
• Prepares daily electronic food requisitions and counterchecks deliveries.
• Oversees main sections and entire food production.
• Maintains Public Health standards and follows HACCP program.
• Prepares for announced or unannounced inspections.

Responsibilities include:

• Responsible for cost containment through proper use of records, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef.
• Prepares various reports and letters using personal computer system and equipment.
• Eases storage and minimizes deterioration and waste.

Additional Responsibilities:

• Monitors and manages workstation functions.
• Assigns duties and responsibilities to staff.
• Evaluates staff and work procedures to ensure quality standards and service.
• Makes recommendations regarding personnel actions.
• Inspects workstations and areas to ensure efficient service and conformance to standards.

• Minimum 5 years experience in upscale hotels, resorts, cruise ships or convention banqueting services.
• Culinary school degree required.
• Strong management skills in multicultural environments.
• Excellent communication, problem solving, decision making, and interpersonal skills.
• Superior customer service, team building, and conflict resolution skills.
• Knowledge of personalized services principles and processes.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
• Intermediate computer software skills required.
• Basic accounting principles knowledge.
• Ability to write reports and business correspondence.

Job Description:

The Executive Kitchen Manager oversees the daily kitchen operations, ensuring seamless service and adherence to industry standards. This role is responsible for directing, coaching, supporting, supervising, and evaluating direct reports to achieve exceptional results.

• Directs and coaches team members to ensure efficient workflow and quality standards are met.
• Ensures a full understanding of culinary terms among team members.
• Maintains quality and consistency in taste according to established company recipes.
• Coordinates team activities, assigns tasks, and delegates work effectively.
• Undertakes recipe reviews, maintains recipe folders, and controls production levels.
• Ensures compliance with Public Health standards and HACCP program requirements.
• Monitors workstations, evaluates staff performance, and recommends personnel actions.

Qualifications and Education:

• A minimum of 5 years of experience in an upscale hotel or resort setting.
• Culinary school degree is required.
• Strong management, communication, problem-solving, and interpersonal skills are essential.

Responsibilities:

1. Coordinate team members and assign tasks efficiently.
2. Manage kitchen operations and maintain quality standards.
3. Monitor workstations and evaluate staff performance regularly.
4. Recommend personnel actions and make decisions based on business needs.

Job Title: Executive Kitchen Manager

• Responsibilities:

The role is to support the senior culinary staff in managing kitchen operations, take charge of assigned areas when absent and lead a team promoting positive work environment.

• Requirements:

At least 8 years culinary experience with 3 years as a Sous Chef or similar role in a luxury hospitality setting. Advanced cooking skills creativity excellent presentation techniques. Fluent English communication to explain menus recipes documents clearly.

The role of Executive Culinary Director involves overseeing kitchen operations to ensure seamless food production. Key responsibilities include leading team members, assigning tasks, and maintaining recipe folders.

• Led and developed high-performing culinary teams
• Maintained quality and consistency in taste according to corporate office instructions
• Coordinated and supervised team members assigned to their section
• Conducted daily recipe reviews and maintained recipe folders

Financial Management:

• Cost containment through proper use of records, supplies, and equipment
• Identified potential expense reductions through cost control
• Analyzed operational problems and established controls

Motivational Leadership:

• Managed workstation functions
• Made recommendations regarding personnel actions

• A minimum of 5 years in an upscale hotel or cruise ship
• A culinary school degree is required
• Strong leadership, communication, problem-solving, and interpersonal skills