Vijayanagar Bengaluru Karnataka Chef Jobs – 136 Open Jobs Today

Chef de Cuisine
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
Commis Chef
Clean and Green-The Healthy Cafe and Eatery Pvt Ltd. —Bengaluru, Karnataka
- ₹18,500 - ₹24,500 a month
- Full-time
- Cooking
- In-person
- Kitchen experience
- Food provided
Quick apply
7d
Executive Chef
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
14d
Continental CDP / Senior CDP - Vegetarian Fine Dining Restaurant
HUMMINGBIRD FNB PRIVATE LIMITED —Jayanagar, Bengaluru, Karnataka
- ₹25,000 - ₹45,000 a month
- Full-time
- In-person
- Restaurant experience
Quick apply
Pastry Chef
Teddy's Bakehouse —Bengaluru, Karnataka
- ₹18,000 - ₹20,000 a month
- Full-time
- Cooking
- In-person
- Communication skills
Quick apply
Continental Chef
Vinsura Ventures Private Limited —Marathahalli, Bengaluru, Karnataka
- ₹18,000 - ₹22,000 a month
- Full-time
- Cooking
- In-person
- Leadership
- Food provided
Quick apply
COMMI 1 COMMI 2 Commi 3 CDP (INDIAN & TANDOOR)
Ilara Hotel & Spa —Bangalore City, Bengaluru, Karnataka
- ₹25,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Health insurance
- Cell phone reimbursement
Quick apply
Sous Chef - Western Cuisine
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Communication skills
Production Supervisor
ISKCON Bangalore (Hare Krishna Hill) —Bangalore City, Bengaluru, Karnataka
- ₹22,000 - ₹27,000 a month
- Full-time
- In-person
- Health insurance
Quick apply
Commis Chef
Miratci - The cafe —Koramangala I Block, Bengaluru, Karnataka
- ₹16,000.00 - ₹25,000.60 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Flexible schedule
- Food provided
Quick apply
Commis Chef
TCT Ventures LLP Rosatea Cafe Group —Koramangala, Bengaluru, Karnataka
- ₹15,000 - ₹25,000 a month
- Cooking
- In-person
- Diploma
- Paid sick time
Quick apply
Server
SHOW OFF —Bannerghatta Road, Bengaluru, Karnataka
- ₹15,000 - ₹17,000 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Paid time off
- Flexible schedule
Quick apply
Demi Chef De Partie
BRIK OVEN PRIVATE LIMITED —Bengaluru, Karnataka
- Cooking
- English
- Diploma
Quick apply
Modern pastry chef
JBS INNOVATION PRIVATE LIMITED —Bengaluru, Karnataka
- ₹45,000 - ₹55,000 a month
- Full-time
- In-person
- Food provided
Quick apply
Chef de-Partie
IHCL —Bengaluru, Karnataka
Chef de Partie (Bakery)
Marriott International, Inc —Bengaluru, Karnataka
- Full-time
- 12th Pass
- Supervising experience
Commis Chef
Gold Coins Club Resort —Electronics City, Bengaluru, Karnataka
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Restaurant
- Food provided
Quick apply
Cook - Kerala
Ornosh Private Limited —Bengaluru, Karnataka
- ₹20,000 - ₹30,000 a month
- Part-time
- Cooking
- In-person
- Kitchen experience
- Cell phone reimbursement
Quick apply
Chef
Urbanrise —Bellandur, Bengaluru, Karnataka
- ₹9,288.94 - ₹42,887.69 a month
- Full-time
- In-person
- Health insurance
Quick apply
CDP - Indian
Shilton Hospitality —Bangalore Corporation Building, Bengaluru, Karnataka
- ₹24,000 - ₹28,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Flexible schedule
Quick apply

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Chef de Cuisine

Marriott International, Inc -
Bengaluru, Karnataka

Apply Now

Job details

Full-time

Qualifications

Food handling
12th Pass
Culinary Arts
Chef
Communication skills

Full job description

Additional Information
Job Number26070235
Job CategoryFood and Beverage & Culinary
LocationNo 134-136 Road No 1, Bengaluru, Karnataka, India, 560066
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

Provides direction for all day-to-day operations.

Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serving as a role model to demonstrate appropriate behaviors.

Ensures property policies are administered fairly and consistently.

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

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

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

Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

Develops and implements guidelines and control procedures for purchasing and receiving areas.

Establishes goals including performance goals, budget goals, team goals, etc.

Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

Manages department controllable expenses including food cost, supplies, uniforms and equipment.

Participates in the budgeting process for areas of responsibility.

Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development.

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

Determines how food should be presented, and create decorative food displays.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with food handling and sanitation standards.

Follows proper handling and right temperature of all food products.

Ensures employees maintain required food handling and sanitation certifications.

Maintains purchasing, receiving and food storage standards.

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

Ensuring Exceptional Customer Service

Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Interacts with guests to obtain feedback on product quality and service levels.

Responds to and handles guest problems and complaints.

Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Ensures employees are treated fairly and equitably.

Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

Administers the performance appraisal process for direct report managers.

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

Observes service behaviors of employees and provides feedback to individuals and or managers.

Manages employee progressive discipline procedures for areas of responsibility.

Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

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.

Tribute Portfolio is a family of independent hotels drawn together by a sense of character and passion for captivating design, vibrant social scenes, and experiences that feel like the real deal. Tribute Portfolio hotels are emboldened to stay true to their own character — they each tell their own design story, connect with their surrounding communities and proudly show off their individual brand identity. In joining Tribute Portfolio, 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.

Apply Now

Refine Your Search

chef jobs in vijayanagar bengaluru karnataka

Chef de Cuisine

Commis Chef

Executive Chef

Continental CDP / Senior CDP - Vegetarian Fine Dining Restaurant

Pastry Chef

Continental Chef

COMMI 1 COMMI 2 Commi 3 CDP (INDIAN & TANDOOR)

Sous Chef - Western Cuisine

Production Supervisor

Commis Chef

Commis Chef

Server

Demi Chef De Partie

Modern pastry chef

Chef de-Partie

Chef de Partie (Bakery)

Commis Chef

Cook - Kerala

Chef

CDP - Indian

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