Rajasthan Food department Jobs – 148 Open Jobs Today

Senior Sous Chef
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- 12th Pass
- Communication skills
2d
Consultant Radiologist
shri shyam hospital —Kotputli-Behror District, Rajasthan
- ₹50,000 - ₹1,50,000 a month
- Full-time
- Medicine
- Bachelor's degree
- In-person
- Commuter assistance
- Flexible schedule
Quick apply
Butler
RAFFLES —Jaipur, Rajasthan
- Full-time
- Hospitality
- Diploma
- Restaurant experience
Quick apply
Sr. Microbiologist
Phytolab —Jodhpur, Rajasthan
- Weekend availability
- Doctoral degree
- Laboratory experience
- Master's degree
Quick apply

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Consultant Radiologist
shri shyam hospital —Kotputli-Behror District, Rajasthan
MBBS with *MD/DNB in Radiology (Radiodiagnosis)*. Valid State Medical Council Registration. 1–5+ years of experience preferred (Freshers with the required…
₹50,000 - ₹1,50,000 a month
Quick apply

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Senior Sous Chef

Marriott International, Inc -
Jaipur, Rajasthan

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Job details

Full-time
2 days ago

Qualifications

Food handling
12th Pass
Culinary Arts
Chef
Communication skills

Full job description

Additional Information
Job Number26111258
Job CategoryFood and Beverage & Culinary
LocationKazi Road, Vishal Gaon,, Jaipur, Rajasthan, India, 303002
ScheduleFull Time
Located Remotely?N
Position Type Management

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Culinary 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. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.

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

Serves as a role model to demonstrate appropriate behaviors.

Ensures and maintains the productivity level of employees.

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

Ensures employees understand expectations and parameters.

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

Celebrates successes by publicly recognizing the contributions of team members.

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

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

Ensuring Culinary Standards and Responsibilities are Met

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

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.

Assists Executive Chef with all kitchen operations.

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.

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.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

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

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

Observes service behaviors of employees and provides feedback to individuals.

Strives to improve service performance.

Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

Empowers employees to provide excellent customer service.

Sets a positive example for guest relations.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.

Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

Manages payroll administration.

Brings issues to the attention of the department manager and Human Resources as necessary.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

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

Participates in employee progress discipline procedures.

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

Participates in the development and implementation of corrective action plans.

Additional Responsibilities

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

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

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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Apply Now

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food department jobs in rajasthan

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