Head chef kitchen

A reputed Restaurant needs some staffs as follows: Head chef for siliguri Gender- Male Job location- siliguri Experience- minimum 10 years should be experience in awadhi cuisine like biryani, tandoor, mughlai, indian Salary- 25k + fooding +lodging Duty time- 11 am to 12 am (including 2 hours break) Many more openings Call 9331205133 Ping us 8777211016 Or visit office. Ideal Career Zone 128/12A, Bidhan Srani Shyam Bazaar metro Gate No.1 Gandhi Market Beind Sajja Dhaam Kolkata 700004

At some point most restaurant owners begin to feel that they need something extra to boost their business. This could be at the restaurant start up stage or at the expansion stage, or when sales neither are stagnate, the kitchen is good but not outstanding, or life is a bit disorganized in the accounts department. Yes, it's definitely time to bring in a professional restaurant consultant.

Urgent Opening for Continental/Indian HEAD CHEF in a Fine Dining Restaurant (Branded Category) Age within 40 years Male Should be at least Madyamik/ H.S passed (Minimum) Should be fluent in English / Hindi/ Bengali Should be Flexible with timings Should have at least 2 to 4 years of experience as Chef / Head Chef in a good property Having a Degree or Diploma in Hotel Mgmt is an added Advantage. Should be hardworking and career oriented person Should be smart,confident and optimistic in nature. Job Location:- Salt Lake Salary Rs /- to /- Plus All benefits like PF,ESI, Tips Etc. Call

Looking for indian head chef,Chinese chef, waiters and co-chefs for New pure veg restaurant in pune men's from EAST INDIA preferable

BAHRAIN:250 +300(56,170) BD MINIMUM 5-8 EXP ABLE TO HANDLE EVERYTHING

Chef to your home kitchen How about hiring your own personal chef to your home kitchen and enjoys the ultimate food delicacies For more info pls free to call HAPPY EATING

Chef - Able to manage food cost, prepare recipe list for Northern Indian food, manage cooks and kitchen (Schedule for Cooks, Kitchen Cleanliness, Prepare Market List) Cooks - Experience in hotel food standards, North Indian B'fast, Delhi street food and snack food F&B Supervisor - Able to train waiters and waitresses, speak good English, able to manage staff schedule and other supervisory duties Waiter / Waitresses - Able to speak in English and be hospitable

Chef Paradise - Restaurant consultancy We provide all types of chefs to restaurants and hotels We charge one month salary ad will give you 2 months replacent guarantee. We also provide marketing startegies for boosting your sales. We helps in designing kitchen and location for your reataurant. We provide training to your chefa from renowned chefs.

chef & consultant for new & existing restaurants (delhi/ncr only) following services organatation structure project plan as per budget kitchen planning unique & innovative menu design food costing food trials(recipes& food costing documentation) hiring chefs & staff menu design basic training publicity out door catering management Expanding chain of restaurants ***from zero to grand opening & smooth operations contact 8*5*8*8*8*1*7*8*5*1*

Head barman of waiter needed to live and work in United States. Chef Waiter Waiter Cleaner Receptionist Room service Driver Gardener Please contact us with your CV if you are interested to learn more about the work, if you are interested and please only serious people are required

Urgently need kitchen chef in kitchen department. Male candidate is preferred. He should be able to cook properly. If interested kindly call on Regards, HR Department

We are a new cafe and tapas bar opening in south Goa, near to Palolem, in November. We are looking for either an experienced chef or a recently graduated chef to take the lead in our kitchen. The successful candidate will be fully trained by our restaurant consultant and will be paid a competitive salary according to his or her experience. The food is global, not strictly Indian, but kitchen and cooking skills are required, not any particular knowledge in a style of cooking. A genuine food lover will be the most successful candidate.

Specializing in Restaurant and Kitchen customization, planning, design and development of retail and fine dining food outlets by a chef. My goal is to maximize the return on your investment and to ensure smooth hassle-free operations. Based in Chennai, start up, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs. The undersigned is a qualified Hospitality professional After having completed the Diploma in Hotel Management and Catering Technology, More Than 16 Years work Experience Worked Like Le Meridian, Radisson, ITC Group, Residency Group of Hotel, We focus on the following topics: SITE ANALYSIS Site Inspection, Business Feasibility, Identify the Competition DESIGN AND DEVELOPMENT Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning including The Kitchen Equipment, Plumbing, Drainage System, Fresh air and Exust RESTAURANT SET UP Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage, Toilets etc. PURCHASING Items and Utilities FOOD STORAGE With FSSAI Standers Logistics, Storage Area Procedures, Safety Procedures, Food Handling FOOD PRODUCTION Cost control, Quality Management and Procedures RESTAURANT MENU Concept of the Menu, Design, Contents and Pricing Strategies RESTAURANT CONCEPT OR THEME Interior Design suggestions and Specifications HOURS OF OPERATION Working Hours of the Restaurant KITCHEN ACCESSORIES Equipments required in cooking and associated utensils for every day usage RESTAURANT UTILITIES Selection of restaurant furniture, cutlery, crockery, linen, metal wares… PRINTING SOLUTIONS Design of stationery, concepts, designs and print PRODUCT SUPPLIES Suppliers, Product Lists REVIEW OF EXISTING OPERATIONS Cost control – Food and Beverage, Inventory – Materials and Utilities, Restaurant Service STAFFING Job Requirements, Description and Profiles, Interviews and Recruitment Processes, Hiring Recommendations STAFF TRAINING Guest Relations and Service aspects, Food Recipes and service, Sales techniques – up-selling, additional food ticket revenue generation PROJECT IMPLEMENTATION - TIME SCHEDULING Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques PRE-OPENING FORMALITIES Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns RESTAURANT OPENING Supervision of the Restaurant Operations, Press Releases POST-OPENING REQUIREMENTS AND SUGGESTIONS Audits, Staff Performance and Morale, Cost Controls, Quality Controls PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT I would like to offer My services as I have the necessary skill sets and the unique expertise required. My request an appointment with you to discuss any possible requirements that will increase your revenue and improve the overall efficiency of your establishment. I eagerly await a positive reciprocation from you. Thanking You,

Specializing in Restaurant and Kitchen customization, planning, design and development of retail and fine dining food outlets by a chef. My goal is to maximize the return on your investment and to ensure smooth hassle-free operations. Based in Chennai, start up, development and smooth operations of the restaurant involving kitchen facilities planning, menu planning and the entire gamut of operations involved in the Food Services sector and Training programs. The undersigned is a qualified Hospitality professional After having completed the Diploma in Hotel Management and Catering Technology, More Than 16 Years work Experience Worked Like Le Meridian, Radisson, ITC Group, Residency Group of Hotel, We focus on the following topics: SITE ANALYSIS Site Inspection, Business Feasibility, Identify the Competition DESIGN AND DEVELOPMENT Selection of the Designer/Architect, Kitchen Planner Selection, Kitchen Design and Planning including The Kitchen Equipment, Plumbing, Drainage System, Fresh air and Exust RESTAURANT SET UP Setting up the restaurant work areas namely Reception, Dining area, Billing/Accounts, Kitchen, Storage, Toilets etc. H.A.C.C.P Standers FSSAI Standars and Training Audit on Food Safety and Hygiene PURCHASING Items and Utilities FOOD STORAGE With FSSAI Standers Logistics, Storage Area Procedures, Safety Procedures, Food Handling FOOD PRODUCTION Cost control, Quality Management and Procedures RESTAURANT MENU Concept of the Menu, Design, Contents and Pricing Strategies RESTAURANT CONCEPT OR THEME Interior Design suggestions and Specifications HOURS OF OPERATION Working Hours of the Restaurant KITCHEN ACCESSORIES Equipments required in cooking and associated utensils for every day usage RESTAURANT UTILITIES Selection of restaurant furniture, cutlery, crockery, linen, metal wares PRINTING SOLUTIONS Design of stationery, concepts, designs and print PRODUCT SUPPLIES Suppliers, Product Lists REVIEW OF EXISTING OPERATIONS Cost control Food and Beverage, Inventory Materials and Utilities, Restaurant Service STAFFING Job Requirements, Description and Profiles, Interviews and Recruitment Processes, Hiring Recommendations STAFF TRAINING Guest Relations and Service aspects, Food Recipes and service, Sales techniques up-selling, additional food ticket revenue generation PROJECT IMPLEMENTATION - TIME SCHEDULING Food and Bar Menu, Preliminary Menu selection and pricing, Recipe Guides, Product Lists, Trials and Food Tasting, Garnishing, Food Presentation Techniques PRE-OPENING FORMALITIES Planning of Inauguration, Soft Trials, Advertisement and Pre-Opening Promotional Campaigns RESTAURANT OPENING Supervision of the Restaurant Operations, Press Releases POST-OPENING REQUIREMENTS AND SUGGESTIONS Audits, Staff Performance and Morale, Cost Controls, Quality Controls PREPARING SOPs FOR THE SUCCESSFUL OPERATION OF THE RESTAURANT I would like to offer My services as I have the necessary skill sets and the unique expertise required. My request an appointment with you to discuss any possible requirements that will increase your revenue and improve the overall efficiency of your establishment. I eagerly await a positive reciprocation from you. Thanking You,

Take charge of the assigned kitchen/s of operations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the Kitchen.