Connaught Place Delhi Delhi Chef Jobs – 108 Open Jobs Today

Executive Sous Chef - Events
Andaz Delhi —Delhi, Delhi
- Full-time
- Diploma
Sushi Chef
The Agave Room —New Delhi District, Delhi
- ₹22,000 - ₹27,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
5d
Commis Chef
TraviYo —Vasundhra, Ghaziabad, Uttar Pradesh
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
6d
Head Chef
Meal2Heal —Malviya Nagar, Delhi, Delhi
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Paid time off
- Food provided
Quick apply
Continental Chef
muv hospitality Incs Pvt Ltd —Ghaziabad, Uttar Pradesh
- ₹20,000 - ₹40,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
11d
Pastry Chef
Radisson Hotel Group —Dwarka, Delhi, Delhi
- Full-time
- Cooking
- Communication skills
- Kitchen experience
Quick apply
Asian chef
Paschion Restaurants Pvt Ltd —Noida, Uttar Pradesh
- ₹25,000 - ₹30,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Flexible schedule
- Food provided
Quick apply
12d
Demi Chef de Partie
Radisson Hotel Group —Delhi, Delhi
- Full-time
- Restaurant experience
- Hotel experience
- Kitchen experience
Quick apply
Continental Chef
AJA Hr Service Pvt Ltd —Delhi, Delhi
- ₹22,000 - ₹26,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
Quick apply
11d
Continental Chef
Rorista —Punjabi Bagh, Delhi, Delhi
- ₹15,000 - ₹18,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
10d
Executive Pastry Chef
Tanviz Dream Oven —Delhi, Delhi
- ₹1,00,000 - ₹1,50,000 a month
- Full-time
- Cooking
- Team management
- Travel
- Food provided
Quick apply
Commis Chef
VW CUISINES & CONCEPTS PVT. LTD. —Delhi, Delhi
- ₹14,000 - ₹18,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
tandoor chef
Paschion Restaurants Pvt Ltd —Delhi, Delhi
- ₹25,000 - ₹28,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Flexible schedule
- Food provided
Quick apply
12d
Assistant Pastry and Bakery Chef
Reve Grand Services LLP —Ghaziabad, Uttar Pradesh
- ₹20,000 - ₹30,000 a month
- Full-time
- Inventory management
- Cooking
- In-person
Quick apply
Senior CDP
Culinary Cosmic —Noida, Uttar Pradesh
- ₹24,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Leadership
Quick apply
Head Chef
Rasa Cafe's —Noida, Uttar Pradesh
- ₹20,000 - ₹30,000 a month
- Full-time
- Hospitality
- Inventory management
- Cooking
- Food provided
Quick apply
Junior Sous Chef
Marriott International, Inc —Delhi, Delhi
- Full-time
- 12th Pass
7d
Head Chef
the caffeine club —West District, Delhi
- ₹12,000 - ₹17,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Pizza Chef
Roaffees —Timarpur, Delhi, Delhi
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Chef De Partie - Icecream/Gelato Expert
Al Ghalia —Delhi, Delhi
- Full-time
- Cooking
- In-person
Quick apply
6d

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chef jobs near connaught place delhi delhi

Executive Sous Chef - Events

Andaz Delhi -
Delhi, Delhi

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Job details

Full-time

Qualifications

Tourism Management
Tourism
Hospitality Management
Chef
Diploma

Full job description

Summary

Operational

Ensures that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.

Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

Assists in making sure that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

Ensures that the Culinary Departments respond to the results of the Consumer Audit and to ensure that the relevant changes are implemented.

Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Ensures that culinary employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.

Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.

Tastes and monitors the food products served throughout the operation, providing feedback where appropriate.

Works with the Materials Manager in the procurement of the best product for the best price and in the management of the relevant areas of the Commissary Kitchen.

Works closely with the Stewarding Manager to ensure that hygiene standards are maintained and that operating equipment is cared for to maximize its useful life and to minimize breakage.

Administrative

Ensures that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.

Represents the Food Culinary function on the hotel's Executive Committee in the absence of Executive Chef.

Assists in overseeing the preparation and update of individual Departmental Operations Manuals.

Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Ensures the smooth operation of the Culinary Departments in the absence of the Executive Chef.

Financial

Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Assists to ensure that Banquets profit is operated in line with maximizing profit while delivering on the brand promise.

Assists to ensure that each cost centre (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

Assists in the preparation of the Annual Business Plan for Food and Beverage.

Assists in monthly reforecast, involving the respective Heads of Department as appropriate.

Assists in proactively managing costs based on key performance indicators, working through the respective Heads of Department as appropriate.

Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to.

Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets.

Assists with the input and oversight of product specifications, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions.

People

Oversees and assists in the recruitment and selection of all Food and Beverage employees. Ensures that Kitchen managerial employees follow hotel guidelines when recruiting and use a competency-based approach to selecting their employees.

Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.

Maximizes the effectiveness of Heads of Department by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.

Conducts annual Performance Development Discussions with employees and supports them in their professional development goals

Ensures effective training programmes for employees in coordination with the Training Manager and their Departmental Trainers.

Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.

Oversees the preparation and posting of weekly work schedules in each department, making sure that they reflect business needs and other key performance indicators.

Supports the implementation of The People Philosophy, demonstrating and reinforcing Hyatt’s Values and Culture Characteristics.

Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.

Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.

Other duties

Attends and contributes to all training sessions and meetings as required.

Is knowledgeable in statutory legislation in employee and industrial relations.

Exercises responsible management and behaviour at all times and positively representing the hotel management team and Hyatt International.

Maintains strong, professional relationship with the relevant representatives from competitor hotels, business partners and other organisations.

Reads the hotel's Employee Handbook and have an understanding of and adhere to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health and safety.

Ensures high standards of personal presentation and grooming.

Responds to changes in the Food and Beverage function as dictated by the industry, company and hotel.

Qualifications

Minimum 2+ years of experience in similar position.

Ideally with a relevant degree or diploma in Hospitality or Tourism management.

Excellent problem solving and interpersonal skills.

Demonstrate a growth mindset

Coach, mentor & Empower T.E.A.M.

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Refine Your Search

chef jobs in connaught place delhi delhi

Executive Sous Chef - Events

Sushi Chef

Commis Chef

Head Chef

Continental Chef

Pastry Chef

Asian chef

Demi Chef de Partie

Continental Chef

Continental Chef

Executive Pastry Chef

Commis Chef

tandoor chef

Assistant Pastry and Bakery Chef

Senior CDP

Head Chef

Junior Sous Chef

Head Chef

Pizza Chef

Chef De Partie - Icecream/Gelato Expert

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