19 Mar 2023

Full-Time Chef de Cuisine and Sous Chefs – Mangaluru

Nomo SoHo – Posted by JobsTeam Mangaluru, Karnataka, India

Job Description

We are now taking applications for an Executive Chef who can deliver excellent cuisine and service while establishing long-term connections with our residents and visitors. You’ll be in charge of the kitchen and dining staff, and you’ll work closely with the managers to ensure that guests have a memorable experience.

Job Title : Chef de Cuisine and Sous Chefs
Location : Mangaluru, Karnataka, India
Salary : $ 28.97 per hour.
Company : Nomo SoHo
Job Type : Full-Time


  • Safety regulations for catering and food service businesses must be followed. Pay close attention to policies and procedures relating to health and safety, as well as to those governing the terms of employment and the payment of employees.
  • Take care of food costs, controls, and regulations, Create menus and take care of stock, Set high standards for customer service and food quality
  • More accountability improves customer service. Clarify what employees can and can’t do. Educate your staff on how to satisfy visitors.
  • Sell food items for the daily menu on your website. Ensure that Aramark’s menu and level of quality remain unaltered. Input and output control; menu and recipe standardization; supply and labor pooling. Complete procurement and supply chain management. The Framework for Food. Make sure your meal orders and purchases are up to date before you leave. The equipment is top-notch.
  • The department head is in charge of hiring, training, and developing the employees in the department; planning, assigning, and directing work; evaluating performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state, and local employment and civil rights laws.
  • It is necessary to manage both profit and loss. There will be no additional costs incurred by the restaurant or kitchen. Forecasting is an effective tool for margin management. Control was exercised over the production of food.
  • Workers should be made aware of the necessity of safety procedures, procedure codes should be defined, and safety-related activities and processes should be monitored.
  • Cooking is a part of the Execution Framework. Proper preparation, production, presentation and serving of food are all part of the job. Supervises the kitchen staff to ensure food safety and quality. Culinary and kitchen staff are supervised by this individual. It lays down exactly what has to be done and how. Boost morale among staff. Hold daily team meetings. Maintain training records, checklists for starting and ending shifts, and performance metrics. Multitasking and simplicity are a requirement.
  • An information system that controls food and supply expenditures, current inventory, analyses spending in relation to budget objectives, forecasts future purchase and storage requirements, and supports budget planning and preparation is needed.
  • Responsible for the creation and improvement of the food product served to customers. Make modifications in response to the market and to visitors’ current and expected demands. Make suggestions for improvements to the food product. Utilize market research to create new items and menu innovations.


  • Ability to interact well with others and successfully solve problems training and supervision experience working in both the kitchen and the service line of a restaurant An outstanding work attitude that is punctual, reliable, cooperative, and focused on the success of the team.
  • The candidate must have a minimum of two years of experience as an executive chef. Solid foundation in the culinary arts, with a proven capacity to keep up with the latest developments in the field of culinary arts. Excellent leadership and communication abilities, as well as the capacity to uphold the firm’s highest standards and carry out the rules and procedures of the organization.
  • A high school graduation or a General Equivalency Diploma (GED), as well as six years of experience working in the culinary arts, the food and beverage industry, or a professional field that is closely linked to these industries, are required a degree in Culinary Arts, Hotel and Restaurant Management, or a comparable major from an institution of higher learning that is at least 2 years long; A minimum of four years of experience in the culinary arts, the food and beverage industry, or a comparable professional field
  • Must speak, read, write, and comprehend the working language(s) Ability to work with Chef to develop marketing strategy and promotional menu items to improve sales. Must have a good attitude and head the hotel’s Leadership Group
  • Previous proactive team member management experience, A nutrition background is desirable. A drug and background check is required.

How to Apply


Job Categories: Executive Chef. Job Types: Full-Time.

Job expires in 28 days.

Apply for this Job