Mumbai Maharashtra Management training culinary Jobs – 90 Open Jobs Today

Corporate Executive Chef
Food and Hospitality Group —Mumbai, Maharashtra
- ₹60,000 - ₹1,00,000 a month
- Full-time
- Cooking
- Microsoft Office
- In-person
- Paid sick time
Quick apply
6d
Hygiene & Executive Assistant - Culinary
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- Walk-in
- Supervising experience
- Bachelor's degree
Manager, Training QCD
Fleet Management —Borivali, Mumbai, Maharashtra
- Remote
- Hospitality
- Master's degree
- Business Administration
Culinary Associate
FAIRMONT —Mumbai, Maharashtra
- Full-time
- Cooking
- 12th Pass
- Electrical experience
Quick apply
1d
Culinary Associate - Black Lacquer ( Japanese / Asian )
Morgans Originals —Mumbai, Maharashtra
- Weekend availability
- Hospitality
- Cooking
- Communication skills
Quick apply
Sous Chef (Continental Cuisine)_Irish House, Mumbai
The IRISH House Pvt Ltd —Mumbai, Maharashtra
- ₹55,000 - ₹60,000 a month
- Full-time
- Culinary experience
- Cooking
- In-person
- Health insurance
- Food provided
Quick apply
3d
Head Chef
THE BACKYARD BREW —Versova, Mumbai, Maharashtra
- ₹40,000 - ₹50,000 a month
- Weekend availability
- Inventory control
- Inventory management
- Cooking
- Food provided
Quick apply
9d
Kitchen Trainer
Gyansthan Education Services —Sion, Mumbai, Maharashtra
- ₹1,000 - ₹1,500 an hour
- Part-time
- Cooking
- Classroom experience
- In-person
Quick apply
Executive Chef
Peninsusla Redpine Hotel —Mumbai, Maharashtra
- ₹50,000 - ₹60,000 a month
- Weekend availability
- Hospitality
- Cooking
- Microsoft Office
- Food provided
Quick apply
13d
Culinary Associate - The Third Room (Japanese / Asian )
Morgans Originals —Mumbai, Maharashtra
- Weekend availability
- Hospitality
- Cooking
- Communication skills
Quick apply
Corporate Executive Chef
DNY Hospitality —Mumbai, Maharashtra
- Bachelor's degree
- Restaurant
- Restaurant experience
Assistant Kitchen Manager
Team HR —Malad, Mumbai, Maharashtra
- ₹20,000 - ₹30,000 a month
- Full-time
- Team management
- Food service experience
- Computer skills
- Health insurance
- Paid time off
Quick apply
2d
Assistant Store Manager
Salad Days —Mumbai, Maharashtra
- 12th Pass
- Leadership
- Kitchen experience
Quick apply
Indian chef
Prince Cuisines Pvt. ltd. —Worli, Mumbai, Maharashtra
- ₹30,000 - ₹60,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply
Banquet chef
Palate & Pour —Mulund, Mumbai, Maharashtra
- ₹40,000 - ₹50,000 a month
- Weekend availability
- Cooking
- Supervising experience
- Travel
- Flexible schedule
- Food provided
Quick apply
12d
Cook I
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- Walk-in
- Supervising experience
Restaurant Captain
KTR —Bandra West, Mumbai, Maharashtra
- ₹18,000 - ₹24,000 a month
- Full-time
- Hospitality
- Customer service
- In-person
- Food provided
Quick apply
F&B Service Assocaite
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- Hospitality
- 12th Pass
- Supervising experience
Commi
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- Walk-in
- Hospitality
- Supervising experience
Commis - Garde Manger
Semolina Kitchen Pvt Ltd —Mumbai, Maharashtra
- Up to ₹20,000 a month
- Full-time
- In-person
- Diploma
- Communication skills
- Food provided
Quick apply

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Corporate Executive Chef

Food and Hospitality Group -
Mumbai, Maharashtra

Quick apply

Job details

Full-time
₹60,000 - ₹1,00,000 a month
6 days ago

Benefits

Paid sick time

Qualifications

Food handling
Cooking
Microsoft Office
Kitchen management
Chef
Leadership
Communication skills

Full job description

Executive Chef Job Description

Department:

Kitchen

Date:

September 2023

Reports To:

Chief Operating Officer/Chief Executive Officer

Purpose:

To provide the highest quality food to our customers. Efficiently manage and motivate all kitchen staff members. Innovate and develop new products. Ensure cost control and drive profitability of the company.

Indictors of Success:

Food reviews are consistently excellent
Staff are well managed, trained well and motivated. Attrition rate is low
Cost control goals are maintained. Company is profitable and growing

Areas of Responsibility:

Food preparation:

Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food:

Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Comply with nutrition and sanitation regulations and safety standards
Supervise the proper set up and readiness of each item on menus.
Adhere to standards on food quality, recipes and preparation, and make sure employees comply with the same.
Oversees the seasonings, portions and appearance of food served. Create SOPs for the same and ensure staff are well trained.
Store unused food properly to minimise wastage, and maximise quality. Ensure staff are trained on the same.
Create SOPs for proper sanitation practices and ensure they are followed. Final checks all delivery orders to ensure product, aspect, temperature and packaging are optimal.
Ensure smooth collaboration between Central Kitchen operations and Outlet Kitchen operations.
Keep in close contact with both suppliers and Outlet Kitchens to understand their needs and dynamically improve processes.
Regularly visit all outlets to ensure all staff are trained on food preparation and quality control.
Monitor and update inventory regularly as per SOPs. Ensure outlets are adhering to correct demand management practices to minimise wastage and stock outs.
Cooperate and work closely with the Operations Manager, CEO, and COO to align with the company’s vision and plan at all times.
Create new dishes for product development and continuously improve and optimise current offerings. Menu engineering should be consistently occurring, recommending discontinuing unprofitable or unpractical products, and optimising best sellers
Obtaining feedback on food and service quality, and handling customer problems and complaints
Knowledgeable about proper food handling procedures and regulations to ensure the safety of the food they prepare. This includes knowing how to properly store and prepare food, how to identify potential food contamination and how to properly dispose of food waste.

Reporting and management support:

Prepares reports, as requested, to develop a more informative database for improved management decision making and critical evaluation of work activities:

Controls food costs properly by maintaining accurate records of all ingredients used for day to day, special events, caterings, and festivals.
Control food costs by placing orders with the approved suppliers. Find new suppliers, and optimise ordering.
Proactively use Point of Sales system to ensure proper logging of activity, as well as report generation
Track wastage is CK and OK – proper inventory system to reduce transport – live tracking of inventory
Understand and align with company objectives in terms of profitability and work towards saving the company money

Collaboration with fellow Employees and Management:

Provide employees with the information needed to perform their job effectively:

Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
Ensure Overtime payment is merited and necessary in order to save costs.
Reviewing staffing levels to meet service, operational, and financial objectives.
Maintain records of payroll and attendance
Foster a climate of cooperation and respect between co-oworkers.
Oversee all kitchen operational areas.
Create and supervise proper staffing guidelines.
Orients employees to the department and provides on-the-job training on job responsibilities.
Provide comprehensive training for all new employees, as well as for franchised employees.
Prioritises and assigns work.
Provides feedback to the employee and Department Manager on the employee’s work performance of job responsibilities.
Provide suggestions and ideas to Management for improvement of operations.
Maintains a favourable working relationship with all other company employees to foster and promote co-operative and harmonious working climate.
Emphasise the importance of hygiene
Create SOPs and implement processes designed to streamline operations, maintain hygiene and quality control, ensure speed of assembly, and ensure proper maintenance and care is given to all kitchen equipment.
Create a feedback system for employees, as well as KPIs for teams to make sure they are achieving targets, while setting and monitoring performance standards for staff.
Provide regular employee feedback for career and job improvement. Make recommendations for promotions, and discharges

General Guidelines for operations:

Creates, adheres, and ensures employees adhere to company policies and procedures:

Attends work on time as scheduled, and makes sure employees do the same.
Follows grooming and hygiene standards, and makes sure employees do the same.
Ensures operating guideline for machines and equipment are followed and enforced, in order to avoid staff accidents as well as damaging of the said machines.
Keeps the CEO/COO promptly and fully informed of all problems or unusual matters of significance.
Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
At all times projects a favourable image of Brand to the public.

Requirements and skills

Proven experience as Executive Chef
Proven experience in running multiple outlets across different cities.
Proven QSR experience
Experience in Middle Eastern Food is a plus
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up-to-date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training
Degree in Culinary science or related certificate
Awareness and keeping up to date with FSSAI and industry requirements

Job Type: Full-time

Pay: ₹60,000.00 - ₹100,000.00 per month

Benefits:

Paid sick time

Ability to commute/relocate:

Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required)

Experience:

total work: 8 years (Preferred)

Work Location: In person

Quick apply

Refine Your Search

management training culinary jobs in mumbai maharashtra

Corporate Executive Chef

Hygiene & Executive Assistant - Culinary

Manager, Training QCD

Culinary Associate

Culinary Associate - Black Lacquer ( Japanese / Asian )

Sous Chef (Continental Cuisine)_Irish House, Mumbai

Head Chef

Kitchen Trainer

Executive Chef

Culinary Associate - The Third Room (Japanese / Asian )

Corporate Executive Chef

Assistant Kitchen Manager

Assistant Store Manager

Indian chef

Banquet chef

Cook I

Restaurant Captain

F&B Service Assocaite

Commi

Commis - Garde Manger

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