Chef Job | Executive Chef

Chef Job | Executive Chef
Fortune Hotel Landmark - Bangalore, Karnataka

To direct & guide the Food & Beverage team in providing highest level of hospitality to guests & ensure a high standard of Food & Beverage in all the outlets as per international standards, in order to achieve maximum guest satisfaction & organizational profitability, in an atmosphere of high employee morale. Apply : career@fortunehotels.in

Chef Job | Executive Sous Chef

Bangalore, Karnataka

Choice Hospitality (India) Pvt. Ltd.

Job Description

To be in full control of the managerial and practical running of their food production area.
To supervise their areas food production.
To assist the Chef in all menu making, presentation of new items and the development of items for future menus and promotions.
To assist the Chef in the compiling and up dating of all Standard Recipe Cards, (SRC).
To control the hygiene and maintenance of all kitchen equip­ment.
To produce the weekly schedules.
To maintain staff discipline.
To coordinate in conjunction with the Chef and the Training Manager the continual training of the food production employees.
To attend the weekly Kitchen meeting.
To maintain staff morale and inter-departmental relationships.
To place for signing any food requisitions required for your section to the Chef.
To advise the Chef on out of stock items and to pass this information onto the Outlets concerned.
To always look at the operation of the Kitchen, and bring forward for implementation any suggestions for the improvement of our product.
To be certified in the areas as described in the job description, meeting the standards in fulfilling your position, as per the policy of the Hotel.

Company Description

Choice Hotels India represents over 27 Comfort™, Quality™,Sleep ™ and Clarion® Hotels and resorts across the country. We offer you affordable accommodation , with excellent service and a warm friendly welcome for your next trip. Come experience the best hotel value with us.

Chef Jobs | Executive Chef II (Locals Only )-140010T0

Chef Jobs | Executive Chef II (Locals Only )-140010T0

Job

: Culinary

Primary Location

: IND-Karnataka-Bangalore-JW Marriott Hotel Bengaluru

Organization

: Marriott Hotels Resorts

Position Type: Management

Schedule

: Full-time

 With more than 300 managed properties worldwide (including conference centers) our flagship brand, Marriott Hotels & Resorts celebrates the drive, focus, and resilience of our guests while focusing on exceptional service and genuine comfort. As part of the Marriott Hotels & Resorts team, you'll work to make the most of the travel experience of each and every guests. Find Your World™ at Marriott Hotels & Resorts.

 JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).

CANDIDATE PROFILE

Education and Experience
• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Leading Kitchen Operations for Property
• Leads kitchen management team.
• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities
• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met
• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities
• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Apply 

HEALTHY SWEET RECIPE : DRY FRUITS WITH OATS COOKIES

HEALTHY SWEET RECIPE : DRY FRUITS WITH OATS COOKIES 










1 TBSP CASHEW NUTS FINE CHOPPED

1 TBSP ALMOND - FINE CHOPPED

1/2 TBSP PISTACHIOS - FINE CHOPPED

 7-9 RESINS

1 CUP COARSELY GRIND OATS

1/4 CUP WHEAT ATTA

1 TBSP BUTTER - SALTED

2 TBSP WARM MILK

2 TBSP SUGAR POWDER

1/2 TSP. BAKING POWDER

*
TAKE MIXING BOWL. COMBINE THE COARSELY GRINDED OATS, WHEAT ATTA AND ALL THE DRY FRUITS.
KEEP ASIDE.
MIX THE MILK, BUTTER, SUGAR POWDER AND  BAKING POWDER.MIX WELL.
ADD OATS MIXTURE IN IT AND MAKE IT IN DOUGH FORM.
MAKE SMALL COOKIES.
GREASE THE BAKING TRAY AND ARRANGE THE COOKIES INIT TO BAKE.
PREHEAT THE OVEN ON 180 C*. FOR 10 MINUTES.
PUT THE BAKING TRAY IN OVEN FOR 20 MINUTES TO BAKE COOKIES.
REMOVE THE TRAY AFTER 20 MINUTES FROM OVEN.
DRY FRUITS OATS COOKIES ARE READY TO SERVE AND TO TEST.

HEALTHY SPICY RECIPE : RAJ KACHORI

HEALTHY SPICY RECIPE :  RAJ KACHORI
*
FOR DOUGH :

1 CUP MAIDA

1 TBSP. DESHI GHEE

1 TSP. CUMIN SEEDS -COARSELY GRIND

*
FOR FILLING :

1/2 CUP BOILED POTATO - SMASHED

1/4 CUP  CURD - BLENDED

1/2 CUP SWEET EMLI CHUTNEY

2 TBSP. BESAN SEV

1/2 TBSP. BESAN BUNDI

1 TSP. ROASTED CUMIN POWDER

AS PER TEST SPICY GREEN CHUTNEY

15-20 POMEGRANATES SEEDS

2 TBSP. CORIANDER LEAVES

2 TBSP. ONION - FINELY CHOPPED ( OPTIONAL )

PINCH RED CHILLI POWDER

*
ADD THE SALT, DESHI GHEE AND COARSELY GRINDED CUMIN SEEDS IN MAIDA.
MAKE A TIGHT DOUGH WITH NECESSARY WATER.
DIVIDE THE DOUGH INTO A SAME PORTION TO ROLL OUT THIN CIRCLE- LIKE PURI - KACHORI.
HEAT THE OIL IN A FRYING PAN.
FRY THE BOTH SIDES OF PURI -KACHORI.
PUT PURI IN A PLATE. MAKE A HOLE ON TOPSIDE TO FILL.
FILL THE SMASH POTATO, CURD , GREEN CHUTNEY, SWEET CHUTNEY - AS PER YOUR TEST.
SPRINKLE THE SALT, RED CHILLY POWDER AND ROASTED CUMIN SEEDS POWDER AS PER YOUR TEST.
SPRINKLE THE NAYLON BESAN SEV AND BESAN BUNDI OVER IT.
GARNISH WITH POMEGRANATE SEEDS AND CORIANDER LEAVES.
NOW READY TO SERVE DELICIOUS RAJ KACHORI.

HEALTHY SWEET RECIPE : EASY QUICK DELICIOUS DRY FRUIT MANGO SHAKE

HEALTHY SWEET RECIPE : EASY QUICK DELICIOUS DRY FRUIT  MANGO SHAKE

*

2 NO. MANGO - FINELY CHOPPED

1 SCOOP VANILLA ICE CREAM

1 GLASS MILK

3-4 ICE CUBE

1/2 CUP CASHEW, PISTACHIOS AND ALMOND - FINALLY CHOPPED

1 CUP MANGO JUICE

5-7 ROSE PETALS - FOR GARNISHING

*
COMBINE ALL THE INGREDIENTS INTO THE GRINDER MIXER JAR. COVER WITH LEAD AND PROCESSES UNTIL SMOOTH.
POUR IN SERVING DEEP GLASS.
GARNISH WITH RED ROSE PETALS.

HEALTHY SPICY RECIPE : HOME MADE DELICIOUS SPICY CHIVDA MASALA WITH CHIVDA

HEALTHY SPICY RECIPE :  HOME MADE DELICIOUS SPICY CHIVDA MASALA WITH CHIVDA

*
FOR CHIVDA MASALA :

3 TBSP SUGAR

1.1/2 TBSP SALT

1 TBSP. RED CHILLY POWDER

1 TBSP. TURMERIC POWDER

1 TBSP. SANCHAR POWDER

1/4 TBSP HING

1/2 TBSP BLACK PEPPER POWDER

1/2 TBSP. GARAM MASALA

COMBINE ALL THE MASALA INTO A MIXER CHUTNEY JAR.
COVER WITH LEAD AND PROCESS UNTIL POWDER FORM.
REMOVE FROM JAR AND LET TO COOL AT ROOM TEMPERATURE.

*
FOR CHIVDA :

150 GRAMS PUFF RICE

50 GRAMS BESAN BUNDI

100 GRAMS RATLAMI SEV

75 GRAMS TIKHA GANTHIYA

75 GRAMS NYLON BESAN SEV

100 GRAMS FRIED RICE FLACKS

75 GRAMS FRIED CORN FLACKS

50 GRAMS MASALA CHANA DAL

75 GRAMS FRIED PEANUTS


*
HEAT THE OIL INTO BIG PAN. ADD PUFFED  RICE IN IT TO OIL ROAST.
ADD CHIVDA MASALA IN HOT OIL ROASTED PUFFED RICE. MIX WELL.
ADD ALL INGREDIENT FOR CHIVDA, IN IT.
SPRINKLE THE HOME MADE CHIVDA MASALA AS NECESSARY.
MIX WELL ALL TOGETHER.
STORE IN AIR TIGHT CONTAINER.

HEALTHY SPICY RECIPE : RICE FLAKES WITH CORN PANKI

HEALTHY SPICY RECIPE : RICE FLAKES WITH CORN PANKI


















*

2 CUP RICE FLAKES (PAUVA) -SOAKED

1 CUP SWEET CORN COARSELY GRINDED

1 CUP POTATO - PILLED THEN BOILED- SMASH

1 TBSP. GREEN CHUTNEY

1 TSP. SUGAR

1 TBSP. TOMATO SAUCE

1 TSP. GARAM MASALA

1 TSP. LEMON JUICE

1 ONION GRATED

SALT AS PER TEST

1 TSP. CORIANDER LEAVES - CHOPPED

*
SOAK THE RICE FLAKES, DRAIN THE WATER- SQUEEZE THE WATER; KEEP IN THE BOWL, THEN KEEP ASIDE FOR 20 MINUTES.
ADD BOILED, THEN COARSELY GRINDED SWEET CORN IN TO THE RICE FLAKES BOWL.
ADD SMASHED POTATO AND MIX WELL.
THEN ADD CORIANDER + CHILLY -GREEN CHUTNEY, SUGAR, SALT TOMATO SAUCE, GARAM MASALA, LEMON JUICE AND GRATED ONION.
MIX WELL INGREDIENTS AND KNEAD INTO A SOFT DOUGH WITHOUT ADDING WATER.
DIVIDE THE DOUGH INTO 10 EQUAL PORTIONS.
SMOOTHLY ROLL OUT EACH PORTION INTO A 4 DIAMETER CIRCLE.
COOK EACH PANCAKES ON BOTH SIDES ON A NON STICK TAVA, SMEARING A LITTLE OIL ON EACH SIDE.
COOK UNTIL GOLDEN BROWN SPOTS APPEAR ON THE SURFACE OF PANCAKE.
SERVE HOT WITH TOMATO SAUCE AND GREEN CHUTNEY.

HEALTHY SPICY RECIPE : GREEN GRAM - RAJMA TIKKI

HEALTHY SPICY RECIPE : GREEN GRAM - RAJMA TIKKI 




*


1/2 CUP GREEN GRAM

1/2 CUP RAJMA

1 BOILED POTATO - SMASHED

2 TBSP. FINELY CHOPPED ONION

1 TSP. CHILLI- GINGER PASTE

*
4-5  TOMATOES - CHOPPED

1 ONION CHOPPED

1 TSP. GARLIC PASTE

*
SALT AS PER TEST

1/2 TSP. RED CHILLY POWDER

1 TBSP. TOMATO CATCH UP

1/2 TSP. CHILLI SAUCE

2 TBSP. CAPSICUM - FINE CHOPPED

2 TBSP.CABBAGE  - FINE CHOPPED

1 TSP. MEIDA

2 TBSP. CHEESE GRATED

3 TBSP. CARROT - GRATED

OIL FOR FRY

3 TBSP. BREAD CRUMBS

*

SOAK THE RAJMA FOR 6-7 HOURS AND SOAK THE GREEN GRAM (MUNG) FOR 3-4 HOURS.
DRAIN THE WATER AND PRESSURE COOK THE RAJMA AND GREEN GRAM.
COARSELY SMASH THE RAJMA.
HEAT A OIL IN THE THICK BOTTOMED PAN. SAUTE  THE ONION.
THEN ADD SMASH POTATO, RAJMA, MUNG, SALT, CHILLI GINGER PASTE
MIX TOGETHER TO MAKE TIKKI.
ROLL THE TIKKI IN BREAD CRUMBS.

*
HOT SAUCE:

BLEND THE TOMATOES, ONION AND GARLIC TO MAKE PUREE.
SAUTE THE PUREE THEN ADD THE SALT, CATCH UP, CHILLI SAUCE AND MAIDA. STIRRING TILL SAUCE CONSISTENCY OVER MEDIUM FLAME.
REMOVE FROM FLAME.
HEAT THE OIL INTO FRYING PAN, TO FRY TIKKI, UNTIL GOLDEN BROWN.
SERVE THE GREEN GRAM - RAJMA TIKKI, GARNISHING WITH HOT RED SAUCE OVER THE TIKKI AND CHEESE.