Janakpuri Delhi Delhi Junior sous Jobs – 3 Open Jobs Today

Junior Sous Chef
Marriott International, Inc —Delhi, Delhi
- Full-time
- 12th Pass
South Indian Chef
BDC EATOPIA HOSPITALITY INDIA PRIVATE LIMITED —Rajouri Garden, Delhi, Delhi
- ₹45,000 - ₹48,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Health insurance
- Food provided
Quick apply
6d
D2C Acquisition Manager - Mulund
Ergode —Gurugram, Haryana
- ₹10,00,000 - ₹15,00,000 a year
- Full-time
- Analysis skills
- Bachelor's degree
- Marketing
Quick apply

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South Indian Chef
BDC EATOPIA HOSPITALITY INDIA PRIVATE LIMITED —Rajouri Garden, Delhi, Delhi
Best in industry (based on experience and skill set). Ensure smooth coordination between kitchen and service team. Good leadership and team management skills.
₹45,000 - ₹48,000 a month
Quick apply
6d
Head Chef
Krishna Restaurant —Greater Noida, Uttar Pradesh
Head Chef for south Indian cafe Job Type: Full-time Pay: ₹25,000.00 - ₹47,811.45 per month Benefits: * Flexible schedule * Food provided Work Location: In…
₹25,000.00 - ₹47,811.45 a month
Quick apply

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Junior Sous Chef

Marriott International, Inc -
Delhi, Delhi

Apply Now

Job details

Full-time

Qualifications

Food handling
12th Pass
Culinary Arts
Chef

Full job description

Additional Information
Job Number26074623
Job CategoryFood and Beverage & Culinary
LocationAsset Area 13 - Hospitality District, New Delhi, New Delhi, India, 110037
ScheduleFull Time
Located Remotely?N
Position Type Management

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.

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.

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.

Apply Now

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