chef manager

Rutgers University

<div><div><h2 class="jobSectionHeader"><b>Position Details</b></h2>
<p></p><div><div><div>Position Information
</div><p></p><div><div><div><div><b>Recruitment/Posting Title</b></div> <div>Chef Manager I</div>
</div><br>
<div><div><b>Job Category</b></div> <div>URA-AFT Administrative</div>
</div><br>
<div><div><b>Department</b></div> <div>Dining Services</div>
</div><br>
<div><div><b>Overview</b></div>
<div><div>Rutgers, The State University of New Jersey, is a leading national research university and the State of New Jersey&rsquo;s preeminent, comprehensive public institution of higher education. As one of the largest employers in the State of New Jersey, Rutgers University is committed not only to the students and the State that we serve, but also to the faculty and staff who work on our campuses.</div><div>
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For two consecutive years, Rutgers is ranked on Forbes&rsquo; list of America&rsquo;s Best Large Employers. Rutgers holds #64 of 500 employers and is the #1 New Jersey employer on the publication&rsquo;s 2023 list. Rutgers&rsquo; commitment to its employees includes maintaining and fostering a safe, diverse, and respectful workplace environment, creating employment opportunities for our nation&rsquo;s military veterans, and ensuring accessibility and accommodation for individuals with disabilities.</div></div>
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<div><div><b>Posting Summary</b></div>
<div><div>Rutgers, The State University of New Jersey is seeking a Chef Manager I for Dinning Services. The position reports to the Dining Services Unit Manager, depending on unit assignment, supervises food production for student board, cash operation, special events, and catering, ensuring that all food is produced in a timely manner to meet needs, and is presented in an attractive and appealing style.<br>
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Among the key duties of this position are the following:</div><ul>
<li>Supervises kitchen personnel in the production of hot and cold food, in the cleaning of food preparation areas, and in the control of food costs.</li>
<li>Trains employees to follow methods and procedures in the use of all kitchen equipment.</li>
<li>Assigns employees as needed to ensure a smooth-running operation.</li>
<li>Evaluates the performance of all employees and offers guidance and takes disciplinary action where necessary.</li>
<li>Prepares and updates food production and food preparation sheets.</li>
<li>Participates in food production planning in conjunction with the Food Production Manager.</li>
<li>Assumes responsibility for production planning in absence of Food Production Manager.</li>
<li>Ensures that safety, sanitation, and cleanliness standards are met as set forth by Rutgers University Dining Services and the State of New Jersey.</li>
<li>Prepares and files accident and incident reports as needed.</li>
<li>Follows up on inspection issues and makes recommendations for new procedures to correct areas of concern.</li>
</ul></div>
</div><br>
<div><div><b>FLSA</b></div> <div>Exempt</div>
</div><br>
<div><div><b>Grade</b></div> <div>05</div>
</div><br>
<div><div><b>Salary Details</b></div>
</div><br>
<div></div><div><div><b>Minimum Salary</b></div> <div>68278.480</div>
</div><br>
<div><div><b>Mid Range Salary</b></div> <div>84393.980</div>
</div><br>
<div><div><b>Maximum Salary</b></div> <div>100509.480</div>
</div><br>
<div><div><b>Offer Information</b></div>
<div>The final salary offer may be determined by several factors, including, but not limited to, the candidate&rsquo;s qualifications, experience, and expertise, and availability of department or grant funds to support the position. We also take into consideration market benchmarks, if and when appropriate, and internal equity to ensure fair compensation relative to the university&rsquo;s broader compensation structure. We are committed to offering competitive and flexible compensation packages to attract and retain top talent.</div>
</div><br>
<div><div><b>Benefits</b></div>
<div><div>Rutgers offers a comprehensive benefits package to eligible employees, based on position, which includes:</div><ul>
<li>Medical, prescription drug, and dental coverage</li>
<li>Paid vacation, holidays, and various leave programs</li>
<li>Competitive retirement benefits, including defined contribution plans and voluntary tax-deferred savings options</li>
<li>Employee and dependent educational benefits</li>
<li>Life insurance coverage</li>
<li>Employee discounts programs</li><br>
<p></p>
</ul><div></div><div>
For detailed information on benefits and eligibility, please visit: <b>http://uhr.rutgers.edu/benefits/benefits-overview</b>.</div></div>
</div><br>
<div><div><b>Position Status</b></div> <div>Full Time</div>
</div><br>
<div><div><b>Working Hours</b></div>
</div><br>
<div></div><div><div><b>Standard Hours </b></div><div>37.50</div>
</div><br>
<div><div><b>Daily Work Shift</b></div>
</div><br>
<div></div><div><div><b>Work Arrangement</b></div>
<div>This position requires a fully on-site work arrangement.</div>
</div><br>
<div><div><b>Union Description</b></div> <div>URA-AFT Administrative</div>
</div><br>
<div><div><b>Payroll Designation</b></div> <div>PeopleSoft</div>
</div><br>
<div><div><b>Seniority Unit</b></div>
</div><br>
<div></div><div><div><b>Terms of Appointment</b></div> <div>Staff - 12 month</div>
</div><br>
<div><div><b>Position Pension Eligibility </b></div><div>ABP</div>
</div><br>
</div></div></div><div><div>Qualifications
</div><p></p><div><div><div><div><b>Minimum Education and Experience</b></div>
<div><ul><li>Degree in culinary arts, or an equivalent combination of education and/or experience.</li>
<li>A minimum of two years of fine and quantity cooking experience with one year of kitchen management experience.</li></ul></div><br>
<p></p>
</div><br>
<div><div><b>Certifications/Licenses</b></div>
<ul><li>A valid driver&rsquo;s license would be required for this position.</li>
<li>ServSafe certification, or certification within one year of employment.</li>
</ul>
</div><br>
<div><div><b>Required Knowledge, Skills, and Abilities</b></div>
<div><ul><li>Good communication skills.</li>
<li>Computer literacy in industry standard software.</li></ul></div><br>
<p></p>
</div><br>
<div><div><b>Preferred Qualifications</b></div>
<ul><li>Four years of experience, including supervision and food preparation in a high-volume dining or catering facility.</li></ul>
</div><br>
<div><div><b>Equipment Utilized</b></div>
<ul><li>Food Pro Software.</li></ul>
</div><br>
<div><div><b>Physical Demands and Work Environment</b></div>
<ul><li>Ability to lift and carry food, equipment and beverage items.</li>
<li>Ability to work at variety of locations and work a flexible schedule including extended daily hours, weekends, or during winter recess.</li>
</ul>
</div><br>
<div><div><b>Special Conditions</b></div>
<ul><li>Multiple Vacancies</li>
<li>Candidates must pass a written test during the first-round interview. During a second-round interview candidates will be expected to participate in a practical to demonstrate their culinary skills.</li>
<li>All Job offers are contingent upon successful pre-employment background screening and physical prior to commencement of employment.</li>
<li>Clean Driving Record.</li>
</ul></div><br>
</div></div></div><div><div>Posting Details
</div><p></p><div><div><div><div><b>Posting Number</b></div> <div>25ST2042</div>
</div><br>
<div><div><b>Posting Open Date</b></div> <div>09/30/2025</div>
</div><br>
<div><div><b>Special Instructions to Applicants</b></div>
</div><br>
<div></div><div><div><b>Regional Campus</b></div> <div>Rutgers University-New Brunswick</div>
</div><br>
<div><div><b>Home Location Campus</b></div> <div>Rutgers University - New Brunswick</div>
</div><br>
<div><div><b>City</b></div> <div>New Brunswick</div>
</div><br>
<div><div><b>State</b></div> <div>NJ</div>
</div><br>
<div><div><b>Location Details</b></div>
</div><br>
</div></div></div><div></div><div><div>Pre-employment Screenings
<p></p><div>All offers of employment are contingent upon successful completion of all pre-employment screenings.</div><p></p>
</div></div><div></div><div><div>Immunization Requirements
<p>Under Policy 100.3.1 Immunization Policy for Covered Individuals, if employment will commence during Flu Season, Rutgers University may require certain prospective employees to provide proof that they are vaccinated against Seasonal Influenza for the current Flu Season, unless the University has granted the individual a medical or religious exemption. Additional infection control and safety policies may apply. Prospective employees should speak with their hiring manager to determine which policies apply to the role or position for which they are applying. Failure to provide proof of vaccination for any required vaccines or obtain a medical or religious exemption from the University will result in rescission of a candidate&rsquo;s offer of employment or disciplinary action up to and including termination.</p></div></div></div></div></div><p></p>

Chef Manager I

MUMBAI DARBAR RESTAURANT

<p>We are looking for a highly skilled and passionate <b>Head Chef specializing in Indian cuisine</b> to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage all kitchen operations for an authentic Indian culinary experience.</li><li>Design and regularly update menus that reflect seasonal availability and regional Indian flavors.</li><li>Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.</li><li>Manage kitchen staff: training, scheduling, and performance oversight.</li><li>Ensure consistent food quality, taste, and presentation standards.</li><li>Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.</li><li>Control food cost and minimize waste without compromising quality.</li><li>Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.</li><li>Collaborate with management on pricing, menu planning, and event catering.</li><li>Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.</li></ul><p><b>Qualifications</b></p><ul><li>Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.</li><li>Expert knowledge of Indian spices, cooking techniques, and traditional recipes.</li><li>Culinary degree or formal training in Indian cuisine preferred.</li><li>Familiarity with tandoor operation, curries, breads, and Indian desserts.</li><li>Strong leadership, team management, and communication skills.</li><li>Experience managing kitchen costs, inventory, and supplier relationships.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Understanding of food hygiene and health &amp; safety regulations.</li></ul><p><b>Preferred Skills</b></p><ul><li>Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).</li><li>Ability to create modern or fusion interpretations of Indian dishes.</li><li>Experience in menu costing, budgeting, and kitchen software tools.</li><li>Creativity in food styling and presentation.</li></ul><p><b>Working Conditions</b></p><ul><li>Busy kitchen environment with peak periods during evenings and weekends.</li><li>Physically demanding role requiring standing for extended periods.</li><li>Must be flexible with schedule, including nights, weekends, and holidays.</li></ul><p>Job Type: Full-time</p><p>Pay: QAR3,000.00 - QAR5,000.00 per month</p>

Head Chef/Manager India Cuisine

<p><b>Position: Head Chef / Kitchen Manager (Pastry &amp; Bakery or Hot &amp; Cold Kitchen)</b><br/><b>Location: Qurain</b><br/><b>Type:</b> Full-time</p><p><b>Responsibilities:</b></p><ul><li>Lead and oversee the entire pastry &amp; bakery kitchen operations (hot and cold).</li><li>Develop and implement menus, recipes, and seasonal specials.</li><li>Manage kitchen staff scheduling, training, and performance.</li><li>Control food cost, wastage, and inventory while ensuring profitability.</li><li>Coordinate with suppliers to ensure consistent quality and timely deliveries.</li><li>Maintain HACCP, hygiene, and safety standards at all times.</li><li>Act as the key link between management and the culinary team.</li></ul><p><b>Requirements:</b></p><ul><li>Minimum 8&ndash;12 years of experience in pastry/bakery operations with at least 3&ndash;5 years in a Head Chef or Kitchen Manager role.</li><li>Strong knowledge of both <b>pastry techniques and bakery production</b> or <b>hot &amp; cold kitchen</b></li><li>Proven leadership and team management skills.</li><li>Ability to balance creativity with operational efficiency.</li><li>Strong understanding of cost control, menu engineering, and kitchen administration.</li><li>Excellent organizational and communication skills.</li></ul><p>Job Types: Full-time, Permanent</p><p>Pay: KD500.000 - KD700.000 per month</p>

Head Chef/Kitchen Manager

3fils Restaurant

<p><b>Job Description: Kitchen Manager</b></p><p><b>Position:</b> Kitchen Manager<br/><b>Location:</b> Abu Dhabi, UAE<br/><b>Department:</b> Food &amp; Beverage / Culinary<br/><b>Reports to:</b> Head Chef / General Manager</p><p><b>Job Summary</b></p><p>The Kitchen Manager oversees the daily operations of the kitchen to ensure smooth workflow, high-quality food preparation, and compliance with health and safety standards. This role involves supervising kitchen staff, managing inventory, controlling costs, and maintaining excellent standards of cleanliness and organization.</p><p><b>Key Responsibilities</b></p><ul><li>Supervise, train, and schedule kitchen staff to ensure efficient operations.</li><li>Monitor food preparation and presentation to maintain consistent quality.</li><li>Enforce health, hygiene, and safety standards in compliance with local regulations.</li><li>Manage inventory: track, order, and control stock levels to minimize waste and costs.</li><li>Collaborate with chefs on menu planning, specials, and seasonal offerings.</li><li>Control kitchen costs by monitoring food, labor, and overhead expenses.</li><li>Ensure all equipment is maintained, cleaned, and in proper working condition.</li><li>Maintain clear communication with front-of-house teams for smooth service.</li><li>Handle staff performance evaluations, discipline, and conflict resolution as needed.</li><li>Support recruitment and training of new kitchen employees.</li></ul><p><b>Requirements</b></p><ul><li>Proven experience as a Kitchen Manager, Sous Chef, or similar role.</li><li>Strong leadership and organizational skills.</li><li>Solid knowledge of kitchen operations, food safety, and sanitation standards.</li><li>Ability to manage budgets, inventory, and cost controls.</li><li>Excellent communication and team management abilities.</li><li>Flexibility to work evenings, weekends, and holidays as required.</li><li>Culinary degree or equivalent experience preferred.</li></ul><p><b>Skills</b></p><ul><li>Leadership &amp; team management</li><li>Time management &amp; multitasking</li><li>Problem-solving &amp; decision-making</li><li>Knowledge of HACCP and food safety practices</li><li>Budgeting and cost control</li></ul><p>Job Type: Full-time</p>

Kitchen Manager

HIRES IMG HUMAN RESOURCES CONSULTANCY - L.L.C - S.P.C

<p><b>Job Title:</b> Kitchen Manager (With Catering Experience)</p><p><b>Job Summary:</b><br/>The Kitchen Manager is responsible for overseeing the daily operations of the kitchen, ensuring efficient workflow, high-quality food production, and compliance with hygiene and safety standards. This role involves managing kitchen staff, coordinating with the culinary team, controlling inventory, and maintaining operational efficiency to deliver exceptional dining experiences. The Kitchen Manager acts as the key point of leadership in the kitchen, ensuring smooth operations and supporting the Executive Chef.</p><p><b>Key Responsibilities:</b></p><ul><li>Supervise and coordinate all kitchen operations, ensuring timely preparation and delivery of food.</li><li>Manage kitchen staff schedules, training, performance evaluations, and development.</li><li>Maintain high standards of food quality, presentation, and consistency across all menu items.</li><li>Monitor inventory levels, order supplies, and ensure proper storage and stock rotation.</li><li>Ensure compliance with food safety, hygiene, and sanitation standards at all times.</li><li>Assist in menu planning, recipe standardization, and cost control to optimize profitability.</li><li>Monitor kitchen equipment usage and coordinate maintenance or repairs as needed.</li><li>Handle staff performance issues, conflicts, and ensure a productive working environment.</li><li>Support senior chefs in menu innovation, special events, and culinary projects.</li><li>Prepare reports on kitchen operations, staff performance, and inventory for management review.</li></ul><p><b>Qualifications &amp; Skills:</b></p><ul><li>Culinary degree, diploma, or equivalent professional experience in a kitchen management role.</li><li>Proven experience as a Kitchen Manager, Sous Chef, or similar leadership position in a professional kitchen.</li><li>Strong leadership, organizational, and team management skills.</li><li>Excellent knowledge of food preparation, culinary techniques, and kitchen equipment.</li><li>Knowledge of hygiene, safety, and quality standards in professional kitchens.</li><li>Strong problem-solving, time-management, and multitasking abilities.</li><li>Ability to work under pressure and maintain high standards in a fast-paced environment.</li><li>Excellent communication, interpersonal, and training skills.</li></ul><p>Job Type: Full-time</p><p>Pay: AED3,000.00 - AED8,000.00 per month</p>

Kish Hospitality Consultant

<p><b>Job Description:</b></p><p>Kish Hospitality Consultant is currently hiring a<b>Chef de Partie (CDP) Indian &amp; Tandoor Cuisine for a 5* boutique resort located in Vengurla, Maharashtra.</b> The CDP will be responsible for the preparation, cooking, and presentation of continental dishes, ensuring high-quality standards and customer satisfaction.</p><p><b>About the Role:</b></p><p>As a <b>Chef de Partie (CDP)</b>, you will be responsible for managing the kitchen, ensuring that dishes are prepared and presented to the highest standard. You will work closely with the <b>Sous Chef and Executive Chef </b>to maintain the efficiency of kitchen operations, train junior staff, and ensure that all food production meets our quality and safety standards. This role is perfect for a skilled chef looking to develop their expertise in a dynamic and high-end culinary environment.</p><p><b>Key Requirements:</b></p><p>1. Professional Qualification: Culinary degree or equivalent certification.</p><p>2. Experience: 7-8 years in a similar role, with 5-6 years in three 5-star properties.</p><p>3. Specialization: Expertise in <b>Indian and Tandoor cuisine.</b></p><p>4. Computer Knowledge: Basic computer skills for kitchen management.</p><p><b>Responsibilities:</b></p><p>1. Food Preparation: Prepare high-quality dishes according to menu standards.</p><p>2. Kitchen Management: Supervise junior chefs, maintain hygiene, and ensure efficient production.</p><p>3. Menu Development: Contribute to menu planning, control costs, and maintain quality.</p><p>4. Teamwork: Collaborate with kitchen staff for smooth operation</p><p>5. Flexibility to work evenings, weekends, and holidays as required.</p><p><b>How To Apply:</b></p><p>If you are a skilled and passionate Continental Chef and would like to be a part of a renowned boutique resort in Vengurla, Maharashtra, please send your resume and cover letter to email :- <b>info@kishhospitality.com </b></p><p><b>WhatsApp +918669754085 </b></p><p>Job Types: Full-time, Permanent</p><p>Pay: &#8377;420,000.00 - &#8377;620,000.00 per year</p><p>Benefits:</p><ul><li>Flexible schedule</li><li>Food provided</li><li>Health insurance</li><li>Life insurance</li><li>Paid sick time</li><li>Paid time off</li><li>Provident Fund</li></ul><p>Education:</p><ul><li>Bachelor's (Preferred)</li></ul><p>Experience:</p><ul><li>Continental Chef: 5 years (Required)</li><li>5* Hotel: 5 years (Required)</li></ul><p>License/Certification:</p><ul><li>Hotel Management Diploma/ BHM Degree (Required)</li></ul><p>Work Location: In person</p>

CDP Chef

epochal solution

<p><b>1. Pastry Chef:</b></p><p><b>Job Title:</b> Chef</p><p><b>Location:</b> Qatar</p><p><b>Responsibilities:</b></p><ul><li>Prepare a variety of desserts and baked goods according to the highest quality standards.</li><li>experience in Qatar preparing <b>desserts and sandwiches</b>.</li><li>Develop new recipes and improve existing products to meet customer needs.</li><li><b>Create and design visually appealing presentations for desserts and baked goods to attract customers.</b></li><li>Ensure the use of fresh ingredients and adherence to recipes and specifications.</li><li>Monitor the quality and presentation of dishes before serving them to customers.</li><li>Maintain a clean and organized work area in accordance with health and safety standards.</li><li>Manage inventory of ingredients and order supplies as needed.</li><li>Provide regular reports to management on performance and product quality.</li><li>Train and motivate the assisting team to ensure optimal performance.</li></ul><p><b>Requirements:</b></p><ul><li>A minimum of 2-4 years of experience in preparing desserts and baked goods.</li><li>Excellent knowledge of both traditional and modern pastry techniques.</li><li><b>Strong skills in designing and presenting desserts in a creative and attractive manner.</b></li><li>Ability to innovate and create unique dishes.</li><li>Attention to detail and precision in work.</li><li>Ability to work under pressure and as part of a team.</li><li>A certified qualification in culinary arts is a plus.</li><li>Previous experience working in the Gulf region is preferred.</li></ul><p>Job Types: Full-time, Part-time</p><p>Pay: QAR1,500.00 - QAR3,500.00 per month</p><p>Experience:</p><ul><li>general chef: 2 years (Preferred)</li></ul>

Chef

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