532 Menu Planning Jobs

Key Responsibilities: Plan and design menus according to seasonal availability and customer preferences. Supervise and coordinate kitchen staff. Ensure hygiene and safety standards in the kitchen. Manage inventory and food costs. Train and mentor junior chefs.  Required Skills & Qualifications: Degree or diploma in Culinary Arts or equivalent experience. Minimum 5 years of experience in a senior chef role. Strong leadership and team management skills. Knowledge of international cuisines and modern cooking techniques.

A Food and Beverage Associate is responsible for providing excellent customer service in dining or beverage service settings. Key Responsibilities Greet guests warmly and provide attentive, friendly service throughout their visit. Take food and beverage orders accurately and enter them into the POS system. Serve food and drinks according to company standards and safety guidelines. Answer questions about menu items, ingredients, and dietary requirements. Maintain cleanliness of dining areas, service stations, and workspaces. Handle payment transactions and issue receipts when necessary. Monitor inventory of supplies such as cutlery, napkins, and condiments. Follow all food safety, hygiene, and health regulations. Skills & Qualifications Strong customer service and communication skills Ability to work in a fast-paced environment Basic knowledge of food and beverage service procedures Ability to handle cash Preferred Experience Min 1 years experience as same roll in hospitality, restaurant Certifications in food handling, alcohol service, or hospitality (e.g., ServSafe) *Interested candidates please send your CV to 6290162940 or sampurna.vishnuhrsolution@gmail.com

You will be responsible for supervising and coordinating the activities of cooks and workers. Your role will involve determining how food should be presented and creating decorative food displays. Additionally, you will ensure proper portion, arrangement, and food garnish to be served, while monitoring the quantity of food that is prepared. It will be your responsibility to inform the Food & Beverage service staff of menu specials and out of stock menu items, as well as preparing special meals or substitute items. You will assist cooks and kitchen staff with various tasks, provide cooks with needed items, and monitor the stock of kitchen supplies and food. Maintaining kitchen logs for the food safety program and food products will also be part of your duties. Furthermore, you must ensure the quality of the food items and notify the manager if a product does not meet specifications. Your job will also involve assisting management in various tasks such as hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. It is essential to follow all company, safety, and security policies and procedures, report maintenance needs, accidents, injuries, and unsafe work conditions to the manager, and complete safety training and certifications. Ensuring that uniform and personal appearance are clean and professional, maintaining confidentiality of proprietary information, and protecting company assets are crucial aspects of this role. You will need to address guests" service needs, communicate clearly and professionally with others, and develop and maintain positive working relationships with team members to achieve common goals. Adhering to quality expectations and standards, as well as performing other reasonable job duties as requested by Supervisors, will also be part of your responsibilities. **Qualifications Required:** - Education: Technical, Trade, or Vocational School Degree - Related Work Experience: 4 to 6 years of related work experience - Supervisory Experience: At least 2 years of supervisory experience 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 Courtyard, we're passionate about better serving the needs of travelers everywhere. It's what inspired us to create the first hotel designed specifically for business travelers, and it's why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We're looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve - all while having fun. In joining Courtyard, you become part of a portfolio of brands within Marriott International. You will have the opportunity to do your best work, begin your purpose, belong to an amazing global team, and become the best version of yourself.,

As an Event Planning Manager at Hyatt Regency Chennai, your main responsibility will be to organize and supervise events at the hotel. This full-time, on-site role will require you to plan and manage events, coordinate with clients to understand their requirements, ensure excellent customer service, and collaborate with sales and other hotel departments to ensure successful events. Your hands-on approach to event management will involve working closely with clients and internal teams to deliver memorable experiences. Key Responsibilities: - Organize and supervise events at the hotel - Plan and manage events effectively - Coordinate with clients to understand their requirements - Ensure excellent customer service - Collaborate with sales and other hotel departments - Work closely with both clients and internal teams to deliver memorable experiences Qualifications: - Strong communication and customer service skills - Proficient in event planning, menu designing, and management skills - Experience and skills in upselling - Excellent organizational and multitasking abilities - Ability to work effectively both independently and as part of a team - Bachelor's degree in Hospitality Management - Previous experience in the hospitality industry in a similar role,

URGENT HIRING !!!For more information call or whatsapp +91 8527600240 location's : Canada , Australia , UK, New Zealand, Germany ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etcA Chef is responsible for the preparation of food that a restaurant serves. They are assigned different tasks based on their skill level. For instance, an Executive Chef would be tasked with overseeing the kitchen staff and creating the menu. A Sous Chef, on the other hand, would be responsible for ensuring that all kitchen equipment is functional. A good Chef will prepare unique dishes that will make your restaurant an outstanding one. An ideal Chef candidate should understand the roles that are specific to your business level.

URGENT HIRING !!!For more information call or whatsapp +91 8527600240 location's : Canada , Australia , UK, Germany ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Chef Job Responsibilities: Here are some common responsibilities to list on your chef job description, which you can edit to meet your needs: Lead, mentor, and manage the culinary team. Develop and plan menus and daily specials. Create prep lists for the kitchen crew. Manage food costs and inventory. Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Interview, vet, and select kitchen staff. Schedule staff and assist in human resources processes as needed. 

Job description We are looking for a highly skilled and experienced DCDP (Demi Chef de Partie) to join our team in the Hotels & Restaurants industry. The ideal candidate will have 2-4 years of experience in a similar role. Roles and Responsibility Assist the Head Chef in planning and preparing menus for special events and functions. Develop and maintain relationships with suppliers and vendors to ensure high-quality ingredients. Collaborate with other kitchen staff to ensure seamless service delivery. Conduct menu costing and inventory management to optimize resources. Ensure compliance with health and safety regulations and company policies. Maintain a clean and organized kitchen environment, adhering to high standards of hygiene and quality control. Job Requirements Proven experience as a DCDP (Demi Chef de Partie) or similar role in a professional kitchen setup. Strong knowledge of food preparation techniques, cooking methods, and menu planning principles. Excellent communication and interpersonal skills, with the ability to work effectively in a team environment. Ability to manage multiple tasks under pressure, maintaining attention to detail and accuracy. Familiarity with kitchen equipment and appliances, including ovens, refrigerators, and dish washing machines.

Apply Now And Get 20% Off For This Diwali Month- Valid Till 31st October,2025!!!!!!  URGENT HIRING !!!For more information call or whatsapp +91 8527600240 location's : Germany-Poland-Sweden-UK-Singapore-Qatar-Netherland ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc 1. Menu Planning & Development Design and plan menus that balance creativity, cost, and customer preferences. Create seasonal or themed dishes and introduce new recipes. Ensure menus meet quality and nutritional standards. 2. Food Preparation & Cooking Oversee all food preparation and cooking activities in the kitchen. Maintain consistency in taste, presentation, and portion sizes. Supervise the cooking process to ensure timely service. 3. Kitchen Management Manage kitchen staff including cooks, assistants, and stewards. Assign duties, schedule shifts, and ensure smooth kitchen operations. Maintain cleanliness, hygiene, and organization in the kitchen area.

URGENT HIRING !!!For more information call or whatsapp +91 8527600240 location's : Canada , Australia , New Zealand ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Food and Beverage Manager Responsibilities: Greet customers and answer their questions about menu items and specials Take food and drink orders from customers Prepare food and drink orders, such as sandwiches and coffee Relay customers orders to other kitchen staff Serve food and drinks to customers at a counter, at a stand, or in a hotel room Accept payment and provide customers with receipts Clean assigned work areas, such as dining tables or serving counters Stock service stations, cabinets, and tables Set tables or prepare food stations for new customers

URGENT HIRING !!!For more information call or whatsapp +91 8527600240 location's : Canada , Australia , UK, New Zealand, Germany ( Not In India )Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etcA Chef is responsible for the preparation of food that a restaurant serves. They are assigned different tasks based on their skill level. For instance, an Executive Chef would be tasked with overseeing the kitchen staff and creating the menu. A Sous Chef, on the other hand, would be responsible for ensuring that all kitchen equipment is functional. A good Chef will prepare unique dishes that will make your restaurant an outstanding one. An ideal Chef candidate should understand the roles that are specific to your business level.

Job Description POSITION SUMMARY Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Kitchen Executive Trainee job description includeslearning and assisting with food preparation, cooking, and kitchen operations under the guidance of senior chefs. Responsibilities involve supporting menu planning, ensuring quality and presentation standards, maintaining kitchen hygiene and safety, assisting with inventory and stock management, and training on various kitchen tasks like recipe development and staff supervision. Core responsibilities    Food preparation and cooking: Assisting senior chefs with the preparation, cooking, and presentation of dishes to maintain quality standards.    Hygiene and safety: Adhering to and enforcing sanitation, hygiene, and health and safety regulations in the kitchen area.    Kitchen operations: Learning and performing daily duties as directed, including general cleaning, food storage, and stock rotation.    Inventory management: Assisting with receiving, storing, and taking stock of kitchen supplies and equipment.    Menu and quality: Supporting menu planning, helping to ensure food quality, consistency, and presentation, and assisting with recipe development.    Staff support: Learning to work as part of a team, assisting other staff members, and setting a positive example for junior kitchen staff.

       FUNCTIONAL RESPONSIBILTIES:   To ensure overall smooth operations of entire kitchen(s) functioning. To prepare strategic action plan to meet the organization vision and Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Support Cluster F&B with Menu Pricing and Implementation of innovative menu and new promotional strategies to maximize revenue. Track food costs while managing vendors to provide standard cost-efficient Estimate food consumption and requisition of food Standardize production recipes to ensure consistent Implement and maintain culinary excellence Train and manage kitchen personnel and supervise all culinary activities as per Should have specialization in any cuisine and have considerable knowledge about world cuisine and latest culinary trends. Ensures a timely check on F&B equipment and purchases. Approves the requisition of products and other necessary food Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Well versed with Food Safety and Standards Authority of India (FSSAI) norms and Hazard Analysis and Critical Control Points (HACCP). Interacts with customers to obtain feedback on product quality and service levels. Responds to and handles customer problems and Responsible for recruitment of Commis as per operational/business needs.  

Kindly Note This Job for Europe Location Only Not in India. Major Roles & Responsibilities Bar Operations ManagementOversee daily bar operations to ensure smooth service flow.Maintain cleanliness, bar setup, and organization according to standards.Ensure all equipment is functional and properly maintained. Staff Supervision & TrainingRecruit, train, and supervise bartenders, servers, and barrack's.Create staff schedules, manage shifts, and allocate duties.Conduct regular performance evaluations and provide coaching to improve service. Customer Service & Guest RelationsEnsure excellent customer service and handle guest complaints professionally.Create a welcoming and enjoyable environment for all guests.Maintain high standards of hospitality and guest satisfaction. Inventory ManagementMonitor and maintain stock levels of beverages, mixers, and supplies.Perform regular inventory checks and reduce waste/loss.Manage ordering, receiving, and stock rotation effectively. Beverage Menu PlanningCreate and update drink menus, signature cocktails, and seasonal offerings.Work with suppliers to identify new products and trends.Ensure all recipes, portions, and presentations meet brand standards. Cost Control & Financial ManagementManage budgets, control costs, and reduce wastage.Oversee cash handling procedures, POS systems, and daily sales reports.Track revenue, expenses, and profitability. Compliance & SafetyEnsure compliance with local laws, alcohol service regulations, and licensing.Maintain health, hygiene, and safety standards in the bar area.Train staff on responsible alcohol service and emergency procedures. Marketing & PromotionWork with marketing teams to plan promotions, events, and special nights.Monitor sales performance and adjust strategies to increase customer traffic.Host events to enhance brand visibility and customer engagement. Quality ControlEnsure consistent quality in all drink preparation and presentation.Monitor customer feedback to improve offerings and service.Implement standard operating procedures (SOPs) for bar efficiency. Team Leadership & CommunicationLead by example and maintain positive team morale.Hold regular team meetings to discuss goals, issues, and improvements.Act as a liaison between staff, suppliers, and management.

As a Head Chef specializing in Continental & Asian Cuisine at Kaam.com, your role will involve overseeing daily kitchen operations to ensure high-quality food standards. Your responsibilities will include menu planning, ingredient sourcing, managing kitchen staff, maintaining hygiene and safety standards, and collaborating with management to develop new recipes and enhance dining experiences. Additionally, you will be responsible for training junior chefs and kitchen staff to maintain excellence in culinary services. Key Responsibilities: - Lead day-to-day kitchen operations, maintaining high standards of hygiene, taste, and presentation. - Design and execute a dynamic menu covering Continental and Asian cuisines with a blend of classics and modern twists. - Develop and implement standard recipes, portion controls, and quality benchmarks. - Train, mentor, and motivate kitchen staff to enhance their skills and productivity. - Manage food costs, inventory, and supplier relationships while minimizing wastage. - Ensure compliance with food safety and sanitation standards such as FSSAI/HACCP. - Collaborate with management on promotions, food festivals, and seasonal menus. - Maintain consistency in quality across dine-in, delivery, and banquet operations. Qualifications: - Expertise in Continental (Italian, French, Mediterranean) & Asian (Chinese, Thai, Japanese) cuisines. - Experience in menu planning and ingredient sourcing. - Strong leadership and team management skills. - Knowledge of food safety and hygiene standards. - Excellent culinary skills and creativity. - Ability to work in a fast-paced environment and manage multiple tasks. - Formal culinary training or certification preferred. - Prior experience in a similar role within the hospitality industry.,

As a Chef de Partie specializing in Indian cuisine at Scylla Luxury Resort & Spa in Yermal, your role will involve preparing and presenting high-quality Indian dishes while maintaining consistency in taste, presentation, and hygiene. You will also assist in menu planning, ensure compliance with food safety standards, and collaborate with the kitchen team for smooth operations. Key Responsibilities: - Prepare and present high-quality Indian dishes in accordance with resort standards. - Maintain consistency in taste, presentation, and hygiene. - Assist in menu planning and development for Indian cuisine. - Ensure compliance with food safety and sanitation standards. - Collaborate with the kitchen team to ensure smooth operations. Qualifications Required: - Proven experience as Chef de Partie or similar role in Indian cuisine. - Pre-opening experience is an advantage. - Strong knowledge of traditional and contemporary Indian dishes. - Ability to work under pressure and maintain high standards. - Culinary degree or relevant certification preferred. At Scylla Luxury Resort & Spa, you will have the opportunity to be part of a luxury resort's pre-opening team, along with receiving a competitive salary and benefits, professional growth, and training. Benefits include food provided, health insurance, and Provident Fund. If you are passionate about Indian cuisine and have the culinary skills and expertise required for this role, please send your CV and portfolio to hrm@scyllaresort.com with the subject line: Chef de Partie Indian Cuisine.,

Job Description: As a Chef at our company in Saharsa, you will play a crucial role in planning, preparing, and presenting high-quality meals that align with our organization's standards. Your responsibilities will include managing kitchen operations, ensuring hygiene and safety practices, supervising kitchen staff, and optimizing ingredient and resource utilization. Additionally, you will collaborate with the team to innovate new menu ideas and uphold customer satisfaction through exceptional culinary offerings. Key Responsibilities: - Plan, prepare, and present high-quality meals in accordance with organizational standards - Manage kitchen operations effectively and maintain hygiene and safety protocols - Supervise kitchen staff and ensure efficient use of ingredients and resources - Collaborate with the team to develop new menu ideas and enhance culinary offerings - Uphold customer satisfaction through excellent culinary creations Qualifications: - Strong expertise in culinary techniques, food preparation, and presentation - Experience in menu planning, ingredient selection, and cost control - Knowledge of safety standards, kitchen hygiene, and equipment handling - Demonstrated team leadership and effective communication skills - Ability to thrive in a fast-paced environment and efficiently manage time - Possession of food safety certification and formal training in culinary arts (a plus) - Previous experience as a Chef or in a similar role in the hospitality industry - Passion for innovation and creativity in culinary art,

Role Overview: You will be responsible for assisting in the daily supervision of restaurant operations, including Restaurants/Bars and Room Service. Your role will involve menu planning, maintaining sanitation standards, and assisting servers and hosts during peak meal periods. Your aim will be to continually enhance guest and employee satisfaction by determining training needs and implementing appropriate plans. Key Responsibilities: - Handle employee questions and concerns - Monitor employees to ensure performance expectations are met - Provide feedback to employees based on service behaviors - Supervise daily shift operations and related areas in the absence of the Director of Restaurants or Restaurant Manager - Participate in department meetings to communicate departmental goals and achieve desired results - Ensure all employees have necessary supplies, equipment, and uniforms - Communicate any food quality and service level issues to Chef and Restaurant Manager - Ensure compliance with restaurant policies, standards, and procedures - Monitor alcohol beverage service in compliance with local laws - Manage to achieve or exceed budgeted goals - Interact with guests to obtain feedback on product quality and service levels - Supervise staffing levels to meet guest service, operational needs, and financial objectives - Encourage employees to provide excellent customer service within guidelines - Handle guest problems and complaints, seeking assistance when necessary - Strive to improve service performance and set a positive example for guest relations - Supervise on-going training initiatives and use available on-the-job training tools for employees - Communicate performance expectations and coach employees regarding performance - Provide information to supervisors, co-workers, and subordinates through various channels - Analyze information, evaluate results, and solve problems effectively - Recognize good quality products and presentations - Supervise daily shift operations in the absence of the Restaurant Manager Qualifications Required: - High school diploma or GED with 4 years of experience in the food and beverage, culinary, or related professional area OR - 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years of experience in the food and beverage, culinary, or related professional area Company Details: Omit this section as it does not contain any additional information about the company.,

As the Restaurant Manager, you will be responsible for overseeing the daily operations of the hotel restaurant, ensuring high levels of customer service, staff performance, food quality, and profitability. Your role involves team leadership, guest satisfaction, and coordination with kitchen and support departments. **Key Responsibilities:** - Manage the day-to-day operations of the restaurant including dining service, cleanliness, and ambiance - Supervise, train, and schedule restaurant staff for efficient and courteous service - Ensure consistent delivery of exceptional guest service, handling complaints and feedback professionally - Monitor and control operating expenses while maximizing revenue and profitability - Coordinate with kitchen and bar teams to ensure timely and quality food and beverage service - Maintain cleanliness, hygiene, and safety standards in all areas of the restaurant - Oversee inventory management, ordering supplies, and stock control - Ensure adherence to licensing laws, health and safety regulations, and hotel policies - Assist in menu planning, promotions, and special events to attract and retain guests - Conduct team meetings, performance reviews, and staff development programs **Qualifications Required:** - Degree or Diploma in Hotel Management or F&B Operations - At least 2 years of experience in restaurant operations - Excellent leadership and interpersonal skills - Strong knowledge of food and beverage service techniques and POS systems - Attention to detail, guest service orientation, and problem-solving ability - Good financial acumen and ability to manage costs and budgeting - Flexibility to work shifts, weekends, and holidays as needed This is a full-time position with benefits including provided food. Proficiency in English is required, and the work location is in person. The expected start date is 15/07/2025.,

As a Kerala Nadan Cook at our restaurant in Arrattupuzha, you will be responsible for preparing authentic Kerala vegetarian and non-vegetarian dishes. Your deep understanding of South Indian cuisine will be crucial as you expertly handle dishes such as Sadya, seafood, beef, chicken, and Kerala breakfast items. Additionally, you will play a key role in maintaining kitchen hygiene, ensuring timely meal preparation, and assisting in menu planning and inventory coordination. Your ability to work efficiently with a team during functions and prepare meals for large groups while adhering to quality standards will be essential. Key Responsibilities: - Prepare authentic Kerala vegetarian and non-vegetarian dishes, specializing in Sadya, seafood, beef, chicken, and Kerala breakfast items. - Maintain kitchen hygiene and cleanliness, ensuring timely meal preparation for daily service or events. - Assist in menu planning, inventory coordination, and manage or work with a team of kitchen staff during functions. - Prepare and cook meals for 100+ people using standardized recipes and menus, various cooking methods, ingredients, equipment, and procedures. - Ensure high-quality, flavorful food, monitor portions to minimize waste, and handle proper storage of all ingredients and food items. - Proficient in cutting vegetables and fruits, with flexibility to work in shifts, including weekends and holidays. Requirements: - Minimum 4+ years of proven experience as a Kerala cook in a restaurant or catering setup. - Thorough knowledge of traditional recipes and ingredients, with the ability to handle pressure and bulk cooking for events/functions. - Commitment to maintaining quality and taste standards, along with a basic understanding of food safety and hygiene practices. If you are passionate about Kerala cuisine and meet the above requirements, we invite you to join our culinary team and showcase your expertise in creating authentic and delicious South Indian dishes.,