7700 Chef Jobs - Page 43

REQUIREMENTS: 1. Qualification Minimum 12th pass 2. Age 20-35 Years 4. Must Have Good communication skills 5. Must have passport Key Responsibilities:- Welcoming guests to the restaurant or dining area. Listening to customers food and drink orders and ensuring accuracy. Delivering food and drink orders to the correct tables in a timely and professional manner. Engaging with guests to ensure they are satisfied with their meals. Coordinating with the kitchen, bartenders, and other team members to ensure smooth service.

REQUIREMENTS: 1. Qualification Minimum 12th pass 2. Age 20-35 Years 4. Must Have Good communication skills 5. Must have passport Key Responsibilities:- Welcoming guests to the restaurant or dining area. Listening to customers food and drink orders and ensuring accuracy. Delivering food and drink orders to the correct tables in a timely and professional manner. Engaging with guests to ensure they are satisfied with their meals. Coordinating with the kitchen, bartenders, and other team members to ensure smooth service.

Food Preparation: Prepare and cook a variety of dishes, following the recipes and guidelines provided by the head chef or sous chef. Ensure that all dishes are prepared to the highest quality standards, with attention to taste, presentation, and portion control. Quality Control: Maintain consistency in the taste, presentation, and portioning of dishes. Monitor food quality, taste, and texture to ensure customer satisfaction and make necessary adjustments Teamwork: Collaborate with other members of the kitchen brigade to ensure a smooth and coordinated service. Communicate effectively with colleagues to maintain a harmonious working environment. Sanitation and Safety: Adhere to strict hygiene and sanitation standards, including food safety and cleanliness of the station. Report any equipment issues or safety concerns to the sous chef or executive chef. Job Type: Full-time Pay: ₹12,000.00 - ₹25,000.00 per month Benefits: Food provided Provident Fund Experience: total work: 1 year (Preferred) Work Location: Remote

Job Description - Preparing food: Measuring, mixing, and preparing ingredients, sauces, and seasonings. They also wash, chop, and cut fruit, meat, and vegetables. Keeping the kitchen organised: Cleaning stations, washing and drying equipment, and ensuring fresh produce and ingredients are available. Ensuring proper presentation: Plating meal items under the chef de partie's supervision. Learning and improving culinary knowledge: Continually developing culinary knowledge to produce high-quality meals. Other duties: Monitoring kitchen equipment, reporting issues to superiors, assessing inventory, requesting resupply when necessary, disposing of spoiled items, and adhering to sanitation policies. Job Types: Full-time, Permanent Pay: ₹21,000.00 - ₹24,000.00 per month Benefits: Food provided Leave encashment Paid time off Provident Fund Shift availability: Day Shift (Preferred) Work Location: In person

Staff required for restaurant well experienced Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 3 years (Required) Chef: 3 years (Preferred) Expected Start Date: 01/08/2025

We're Hiring: Sous Chef – Indian Cuisine Location: Boutique Resort, Wayanad, Kerala Full-Time | On-site Accommodation & Meals Provided Are you a culinary expert in South Indian & North Indian cuisine with a passion for authentic flavors and creative presentation? Join our boutique resort in the heart of Wayanad’s lush hills , where sustainability meets exceptional hospitality. Key Responsibilities: Prepare authentic regional Indian dishes (Kerala, Tamil Nadu, North India, etc.) Assist Head Chef in menu planning & kitchen operations Train and mentor junior kitchen staff Ensure hygiene, quality, and food cost control Work with fresh, local ingredients to create memorable dining experiences Requirements: 2+ years of experience in Indian cuisine Strong knowledge of Indian spices & regional techniques Malayalam, English, or Hindi proficiency a plus What We Offer: Competitive salary + performance bonuses Accommodation and meals provided Creative, guest-focused work environment Growth opportunities in a boutique hospitality setting Apply Now: Send your resume + cover letter to [tranquilresort@gmail..com] Subject: Sous Chef – Wayanad Application Job Types: Full-time, Permanent Pay: ₹17,000.00 - ₹18,500.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Culinary: 2 years (Required) Language: Malayalam, Tamil, Hindi, English (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person

We are looking for an experienced and passionate All-Rounder Chef who can handle multiple cuisines including Indian, Chinese, Continental, and Tandoori. The ideal candidate should be innovative, efficient, and able to maintain high standards in food quality and kitchen operations. Requirements: ✅ Proven experience in a similar role ✅ Expertise in multiple cuisines ✅ Ability to lead and support the kitchen team ✅ Knowledge of hygiene and safety standards ✅ Immediate joiners preferred Apply Now: Send your CV to hr@fezinnhotels.com Contact: 9744050001 Join our dynamic team and be part of an exciting culinary journey! Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

Job Title: Commis Chef – Indian Cuisine Location: Boutique Resort, Wayanad, Kerala Department: Kitchen / Culinary Reports To: Sous Chef / Head Chef Employment Type: Full-Time About Us: Set amidst the tranquil beauty of Wayanad, our boutique resort offers a unique blend of luxury and nature. Our guests enjoy an authentic culinary journey that highlights the rich flavors of South and North Indian cuisine , using fresh, locally sourced ingredients. We’re looking for a dedicated Commis Chef to be part of our passionate kitchen team. Position Overview: As a Commis Chef , you will support the Sous Chef and Head Chef in daily food preparation and kitchen operations. This role is ideal for someone who is enthusiastic, eager to learn, and has a foundational knowledge of traditional Indian cooking—especially from South and North India. Key Responsibilities: Assist in the preparation and cooking of South Indian and North Indian dishes (e.g., Kerala Sadya, dosa varieties, biryanis, curries, tandoori items, etc.) Follow recipes and directions given by senior chefs Maintain cleanliness and hygiene in all food prep and storage areas Organize and manage mise en place efficiently Support smooth kitchen operations during service hours Assist with receiving and storing supplies and ingredients Uphold food safety and sanitation standards at all times Requirements: 1–3 years of experience in a professional kitchen (preferably in Indian cuisine) Basic understanding of regional Indian cooking methods, ingredients, and spices Ability to work well in a team and under pressure Willingness to learn and take direction Culinary certification or diploma is an advantage Familiarity with hygiene standards and food safety practices Ability to communicate in Malayalam, Hindi, or English is a plus What We Offer: Competitive salary based on experience On-site accommodation and meals Training and mentorship from experienced chefs Opportunity to grow within a boutique resort setting A friendly and supportive work culture How to Apply: Email your resume to [tranquilresort@gmail.com] with the subject line: “Commis Chef – Wayanad Application” . Freshers with strong passion for Indian cuisine are also encouraged to apply. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹16,500.00 per month Benefits: Food provided Paid time off Ability to commute/relocate: Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Required) Language: Malayalam, Tamil, Hindi, English (Required) Shift availability: Day Shift (Required) Night Shift (Required) Work Location: In person

The Commis II is responsible for assisting in the preparation and presentation of food items in accordance with company standards and hygiene practices. This role is ideal for candidates with basic culinary knowledge, eager to grow under the guidance of senior chefs. Key Responsibilities: Assist with food preparation as per the instructions of the Chef de Partie or Sous Chef Follow standardized recipes and presentation specifications Ensure proper storage and labeling of ingredients and prepared items Maintain cleanliness and hygiene of workstations and kitchen equipment Comply with food safety and sanitation guidelines (HACCP standards) Receive and store kitchen supplies properly Assist in mise en place and basic cooking tasks during meal service Work collaboratively with the kitchen team to ensure timely service Report any kitchen maintenance or safety issues immediately Support senior chefs in daily operations and special events Qualifications & Skills: Basic culinary certificate or diploma preferred Minimum 6 months – 1 year of kitchen experience in a hotel or restaurant Knowledge of basic food preparation and hygiene Ability to work in a fast-paced environment Willingness to learn and take direction Team player with a positive attitude Flexible with work hours, including weekends and holidays Physical Requirements: Ability to stand for long hours Must be able to lift moderate weights (up to 20 kg) Work in hot and fast-paced kitchen environments Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid sick time Paid time off Schedule: Day shift Fixed shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Work Location: In person

Job Title: Commis Chef (Level I / II / III) Location: Kakkanad, Ernakulam Department: Kitchen Operations Employment Type: Full-Time / Part-Time Job Overview We’re looking for a passionate Commis Chef to join our growing culinary team. You’ll support senior chefs in preparing high-quality, health-conscious meals. Whether you’re slicing veggies or sautéing proteins, your attention to detail and commitment to hygiene will ensure every dish is both delicious and nutritious. Key Responsibilities Assist in daily food preparation for salads, bowls, sauces, and healthy snacks. Measure and mix ingredients as per standardized recipes. Maintain kitchen hygiene and sanitization per FSSAI and internal standards. Properly label, date, and store ingredients. Support senior chefs with mise en place, cooking, and plating. Ensure minimal wastage and adhere to portion controls. Assist in cleaning kitchen tools and workstations. Learn and apply Kealthy Kitchen’s healthy cooking techniques (low oil, grilling, air frying, etc.) Skills & Requirements 0–3 years experience in a commercial kitchen or culinary institute training. Knowledge of basic kitchen operations and health food trends is a plus. Familiarity with vegetarian and non-vegetarian ingredients. Physical stamina to stand for long periods and handle heat safely. Positive attitude, team player, and willingness to learn. Basic knowledge of food safety & handling. Ability to work in shifts (including early morning or evening slots). What We Offer Competitive salary + performance-based incentives. Exposure to a health-first, ingredient-driven kitchen culture. Training in nutrition-based cooking and wellness cuisine. Staff meals + discounts on Kealthy products. Opportunity to grow into higher kitchen roles (Commis I → CDP → Sous Chef). Join Us if You’re: Passionate about cooking. Curious about health, nutrition, and wellness food. Excited to be part of a growing startup that’s redefining food for the better. Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Flexible schedule Food provided Work Location: In person Application Deadline: 27/07/2025 Expected Start Date: 28/07/2025

Looking for a south indian chef in a four star hotel in kottayam. food & accommodation is provided by the management Job Type: Full-time Pay: ₹14,000.00 - ₹30,000.00 per month

Greetings from 3GHR Services!! We are Hiring for "Commi-2 Chef" position Role: Commi-2 Chef Qualification: 10th Pass Experience: 1+ Years Salary: Up to 18k Shift: 6 Days Working Gender: Any Industry: Food Industry Location: Manikonda Key Responsibilities ● Assist in daily food preparation tasks as directed by Commis I, Demi Chef de Partie (DCDP), or Sous Chef. ● Support with ingredient prep, scaling, mixing, baking, finishing, and plating as needed. ● Follow recipe specifications and kitchen SOPs strictly to maintain product consistency. ● Maintain cleanliness and hygiene of workstations, utensils, and equipment. ● Adhere to food safety protocols, including proper storage, labeling, and FIFO. ● Assist in packing, portioning, and dispatching of finished products. ● Report equipment malfunctions or quality issues to the supervisor immediately. ● Maintain discipline, personal hygiene, and kitchen etiquette at all times. Job Type: Full-time Pay: ₹14,000.00 - ₹18,000.00 per month Work Location: In person

Required a chef who can cook fast food and manage small outlet. Will be given 10k to 15k initially and shall be raised subject to good performance. If interested, please call on 9724214217 Job Type: Full-time Pay: ₹10,000.00 - ₹15,000.00 per month Supplemental Pay: Yearly bonus Experience: Cooking: 1 year (Preferred) Work Location: In person

Job Summary We are seeking a skilled and creative Corporate Photographer with proven experience in the hospitality industry , specializing in outlet shoots , food photography , and video production . The ideal candidate will have a strong eye for detail and aesthetics, capable of capturing the essence of our brand through compelling visual storytelling. This role involves working closely with the marketing team, chefs, and outlet managers to deliver high-quality imagery and video content for promotional and digital platforms. Key Responsibilities Plan, execute, and edit professional photo and video shoots for restaurants, bars, cafés, hotels, and event spaces. Specialize in food photography and videography , including styled dishes, behind-the-scenes kitchen footage, and chef interviews. Conduct outlet shoots to capture ambiance, décor, customer interaction, and brand experience. Collaborate with the marketing team to create content aligned with brand guidelines and campaign goals. Handle all aspects of photography and video production – from lighting and shooting to editing and post-production. Maintain and organize an image/video library for use in social media, websites, press kits, and promotional materials. Work within fast-paced environments while managing multiple assignments and meeting deadlines. Stay up to date with photography trends, especially within the food and hospitality space. Requirements Minimum 3–5 years of professional experience in corporate or commercial photography , with at least 2 years in the hospitality sector . Strong portfolio demonstrating food photography , outlet interiors , and lifestyle videography . Proficiency in photo/video editing software (e.g., Adobe Photoshop, Lightroom, Premiere Pro, After Effects). Expertise in working with lighting setups for both indoor and outdoor shoots. Familiarity with brand aesthetics and how to visually represent a brand through consistent imagery. Ability to work flexible hours, including occasional evenings or weekends, depending on shoot requirements. Excellent communication, time management, and organizational skills. Knowledge of social media content requirements is a plus. Preferred Qualifications Degree or diploma in Photography, Visual Arts, Media Production, or a related field. Experience working with luxury or boutique hospitality brands is an added advantage. Basic graphic design skills are a plus. Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Schedule: Day shift Work Location: In person

we need a chef for our hotel , we have 30 rooms and a mini banquet hall so we need a chef for who managed our kitchen orders. Job Types: Full-time, Permanent Pay: ₹8,086.00 - ₹18,000.00 per month Work Location: In person

I need Continental commi 2 chef FEMALE ONLY Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

We are looking for an experienced and nurturing Home Cook to prepare meals for a family of four. The ideal candidate will have expertise in creating delicious salads, continental dishes, and North Indian cuisine, while ensuring a healthy and varied diet for the family. This role requires not only culinary skills but also a passion for food, nutrition, and family well-being. Key Responsibilities: Meal Preparation: Prepare daily meals for a family of four, including breakfast, lunch, and dinner. Create a variety of dishes, focusing on salads, continental cuisine, and North Indian food to keep meals exciting. Salad Making: Design and prepare fresh, colorful salads with diverse ingredients and homemade dressings. Incorporate seasonal produce and ensure that salads are nutritious and appealing. Continental Cuisine: Cook a range of continental dishes, such as pasta, risottos, grilled meats, and other international favorites. Adjust recipes based on family preferences and dietary needs, while maintaining quality and taste. North Indian Cuisine: Prepare traditional North Indian dishes such as curries, dals, breads, and rice preparations with authentic flavors. Ensure all meals are well-balanced and suitably spicy, accommodating family preferences. Meal Planning and Shopping: Plan weekly menus in consultation with the family to ensure preferred meals are included. Handle grocery shopping and ensure that fresh ingredients are always on hand. Kitchen Management: Keep the kitchen clean and organized, ensuring food safety and hygiene standards are met. Efficiently manage time and resources to minimize food waste. Family Interaction: Communicate with family members to understand their preferences, dietary restrictions, and any special requests. Be open to feedback and willing to adapt recipes based on family tastes. Qualifications: Proven experience as a home cook or personal chef, particularly for families. Strong culinary skills, with a focus on salads, continental, and North Indian dishes. Knowledge of nutrition and dietary requirements, especially for families. Excellent organizational skills with the ability to manage meal prep efficiently. Strong communication skills and a friendly demeanor. Flexibility to work around family schedules, including weekends or special occasions. Work Environment: This position will be based in the family home, providing an optimal environment to craft home-cooked meals. The cook should be adaptable to family routines and preferences, with a focus on creating a welcoming atmosphere. How to Apply: Interested candidates should submit their resume highlighting relevant cooking experience and any specific culinary achievements. Please include examples of favorite meals prepared for families. We look forward to welcoming a dedicated home cook who can nurture and delight our family with delicious, wholesome meals every day! Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Job Summary: We are seeking a skilled and experienced Indian Gravy & Tandoor Cook who can prepare authentic North Indian curries, gravies, and tandoori items with consistent taste, quality, and presentation. The candidate should have strong expertise in Indian spices, cooking techniques, and kitchen hygiene. Key Responsibilities:Gravy Section: Prepare a variety of North Indian curries like Butter Chicken, Paneer Butter Masala, Kadhai dishes, Dal Makhani, etc. Ensure consistency in taste, quality, and portioning. Prepare base gravies and sauces in bulk when needed. Tandoor Section: Operate the tandoor oven and prepare items like Tandoori Roti, Butter Naan, Garlic Naan, Tandoori Chicken, Seekh Kebab, etc. Marinate meats and paneer items according to standard recipes. Maintain proper temperature and timings for tandoor items. Kitchen Operations: Ensure all dishes are prepared on time and plated neatly. Maintain cleanliness, hygiene, and safety in the kitchen. Store ingredients properly and check stock levels daily. Cooperate with kitchen helpers and follow instructions from the head chef or owner. Requirements: Minimum 2–4 years of experience in Indian curry and tandoor cooking. Strong knowledge of Indian spices and tandoor handling. Must maintain hygiene and follow food safety standards. Ability to work under pressure in a fast-paced environment. Team player with a professional attitude. Work Details: Work Days: 6 days/week (1 weekly off) Shift: Full-time (Morning & Evening hours or split shift) Salary Range: ₹18,000 – ₹30,000/month (based on experience) + meals + possible incentives Accommodation: Yes Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Food provided Schedule: Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Job Title: Private Chef (Multicuisine) – VIP Family Location: Malviya Nagar Delhi Salary: Negotiable (Based on Experience) Note; Please share your resume on WhatsApp no 9625432313 Job Overview: We are seeking an experienced and versatile Private Chef to join a VIP family. The ideal candidate must be skilled in preparing a variety of cuisines, capable of customizing meals to meet specific dietary requirements, and committed to maintaining the highest culinary standards. Key Responsibilities: Prepare daily meals (breakfast, lunch, dinner, and snacks) as per the family’s preferences. Expertise in multiple cuisines such as Continental, Asian, Middle Eastern, Indian, Italian, and Fusion. Plan menus according to the family's tastes, dietary restrictions, and nutritional needs. Source and purchase the best quality ingredients. Ensure the kitchen is organized, clean, and meets health and safety standards. Cater for family events, private gatherings, and special occasions when required. Adapt to last-minute changes and special requests with professionalism. Maintain discretion and confidentiality at all times. Qualifications: Proven experience working as a Private Chef for high-profile clients or VIP families. Formal culinary education is preferred but not mandatory. Ability to prepare a wide range of international cuisines. Knowledge of dietary requirements (gluten-free, vegan, keto, etc.) is a plus. Strong organizational and time management skills. High level of professionalism, reliability, and flexibility. Fluent in English; additional languages are a plus. Job Type: Full-time Pay: ₹50,000.00 - ₹80,000.00 per month Benefits: Food provided Ability to commute/relocate: Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Experience: Private Chef: 5 years (Required) Location: Delhi, Delhi (Required) Work Location: In person

Position : Executive Chef (Equity Partner) Location : Aerocity, Mohali, Punjab Reports To: Owner Industry : Hospitality | Restaurant | Brewery | Bar Overview : We are seeking a creative, passionate, and experienced Executive Chef to lead the culinary operations of our Restro cum Brewery & Bar. This role offers an equity partnership opportunity, allowing the Executive Chef to share in the business's success and growth. The ideal candidate will have expertise in gourmet pub-style cuisine, beer-food pairings, and high-volume kitchen management. This role involves menu development, kitchen operations, cost control, team leadership, and ensuring a top-tier dining experience that complements our craft beers and bar offerings.​ Key Responsibilities: 1. Menu Development & Culinary Innovation Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings.​ Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.).​ Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters.​ Maintain consistency in taste, portioning, and presentation across all dishes.​ Incorporate seasonal and local ingredients to keep the menu fresh and exciting.​ Keep up with culinary and industry trends to enhance customer experience.​ 2. Beer & Bar Food Pairing Expertise Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits.​ Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience.​ Develop special pairing menus, themed food festivals, and tasting events.​ 3. Kitchen Operations & Quality Control Oversee day-to-day kitchen operations to ensure smooth and efficient service.​ Implement Standard Operating Procedures (SOPs) for food preparation and presentation.​ Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance).​ Monitor kitchen equipment and ensure proper maintenance to prevent downtime.​ Work with the bar team to develop beer-infused cocktails and gourmet bar snacks.​ 4. Leadership & Team Management Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks.​ Foster a positive and high-performing kitchen culture.​ Conduct regular training sessions on kitchen safety, efficiency, and innovation.​ Develop performance evaluation metrics and provide constructive feedback.​ Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow.​ 5. Cost Control & Financial Management Manage food costs, labor costs, and operational expenses to optimize profitability.​ Monitor and control inventory, portioning, and waste reduction strategies.​ Source high-quality ingredients while maintaining cost efficiency.​ Analyze food sales data and adjust the menu for maximum revenue generation.​ 6. Customer Engagement & Experience Enhancement Ensure a memorable dining experience with high-quality food and efficient service.​ Engage with customers to gather feedback and refine menu offerings.​ Participate in live cooking events, chef's table experiences, and social media promotions.​ Collaborate with the marketing team to develop special promotions and food events.​ Equity Partnership Details: Equity Stake : The Executive Chef will be offered an equity stake in the business, fostering a vested interest in the restaurant's success.​ Vesting Schedule : Equity will vest over a predetermined period to ensure long-term commitment and alignment with business goals.​ Performance Metrics : Specific performance targets related to profitability, customer satisfaction, and operational efficiency will be established to guide equity vesting.​ Profit Sharing : In addition to equity, a profit-sharing arrangement may be implemented, allowing the Executive Chef to benefit directly from the restaurant's financial performance.​ ​ Note : The specifics of the equity partnership, including percentage stake, vesting period, and performance metrics, will be discussed and agreed upon during the hiring process.​ Key Skills & Competencies: Expertise in Global & Pub-Style Cuisine: Strong culinary background and proficiency in multi-cuisine cooking (Indian, Thai, Italian, Mexican, Mediterranean, Continental, etc.), especially pub-style and gourmet food.​ Creativity & Innovation: Passion for crafting unique dishes and experimenting with flavors.​ Beer & Cocktail Pairing Knowledge: Understanding of flavors that complement different beverages.​ Leadership & Team Management: Proven experience in managing and mentoring a kitchen team.​ Cost Control & Financial Acumen: Experience in food cost optimization and budgeting.​ Kitchen Operations & SOPs: Knowledge of high-volume restaurant kitchen operations.​ Customer-Centric Approach: Ability to adapt based on customer preferences and feedback.​ Food Safety & Compliance: Adherence to local food safety regulations and industry best practices.​ Preferred Qualifications & Experience: Education: Degree/Diploma in Culinary Arts, Hotel Management, or a related field.​ Certifications: HACCP or equivalent food safety certification. Job Types: Full-time, Permanent Pay: ₹70,000.00 - ₹90,000.00 per month Schedule: Monday to Friday Weekend availability Ability to commute/relocate: Mohali, Punjab: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Current Salary? Expected Salary? Notice Period? Experience: Executive Chef: 7 years (Required) Work Location: In person Expected Start Date: 17/08/2025

Food Prep Support – Assist chefs with chopping, mixing, marinating, and assembling items like sandwiches, kulchas, and salads. Maintain Hygiene – Keep workstations, utensils, and kitchen areas clean and sanitized as per food safety standards. Stock Refill – Refill sauces, ingredients, and disposables; inform the chef about low-stock items. Service Assistance – Help during rush hours by plating, packing, and supporting order execution. Follow SOPs – Wear uniform, follow hygiene rules, and assist the kitchen team as per café standards. Job Type: Full-time Pay: ₹8,000.00 - ₹10,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Ability to commute/relocate: Mohali, Punjab: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): What is your current monthly in-hand salary? Work Location: In person

Job Summary: We are seeking a highly skilled and experienced Chef with expertise in Indian, Chinese, and Tandoor cuisines to lead our kitchen operations. The ideal candidate should have at least 5 years of proven experience in a high-volume restaurant setting, be passionate about culinary arts, and be committed to delivering authentic, flavorful dishes consistently. Key Responsibilities: Plan and prepare high-quality dishes across Indian, Chinese, and Tandoor cuisines. Develop and maintain standard recipes, portion sizes, and presentation. Ensure food quality, taste, and hygiene standards are met consistently. Supervise kitchen staff and delegate tasks efficiently. Manage inventory, food costs, and minimize wastage. Maintain cleanliness and safety in the kitchen as per FSSAI norms. Innovate and introduce seasonal or promotional menu items. Coordinate with the restaurant manager and service team to ensure smooth operations. Train and mentor junior chefs and kitchen staff. Requirements: Minimum 5 years of experience as a chef in Indian, Chinese, and Tandoor cuisine. In-depth knowledge of spices, ingredients, and traditional cooking techniques. Strong understanding of food safety, hygiene, and kitchen operations. Leadership skills with the ability to manage a team under pressure. Good communication and time management skills. Culinary diploma or certification preferred, but not mandatory with strong experience. Preferred Skills: Experience in live kitchen setup (tandoor). Ability to adapt recipes based on customer preferences. Familiarity with restaurant POS and inventory systems. Job Type: Full-time Pay: ₹9,416.69 - ₹23,286.71 per month Benefits: Health insurance Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 01/08/2025

Commis II With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. A Commis II prepares, cooks and bakes food in designated areas of the kitchen for Guests and Team Members by following instructions and standards. What will I be doing? As the Commis II, you will be responsible for performing the following tasks to the highest standards: Prepare food for guests and team members efficiently, economically, and hygienically as per standard recipes and procedures. Support the Sous Chef or the Chef de Partie in ensuring smooth operation of the kitchen and prompt service at all times. Plan, prepare and implement high quality food and beverage products and set-ups in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel’s operation. Use all equipment, tools and machines appropriately. Work on off-site events when tasked. Complete tasks and jobs outside of the kitchen when requested. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Effectively respond to every guests’ feedback. Learn and adapt to changes. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Attend and actively participate in all training sessions. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Understand, practice and promote good teamwork to achieve missions, goals, and overall departmental standards. Carry out duties and responsibilities in an efficient and productive manner. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Commis II serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Junior Middle School graduate or above. Minimum of 1 year as Cook or Trainee in a 5-star category hotel or individual restaurant with high standards. Possess a valid health certificate. Good knowledge of Western or Chinese cuisine. Able to work with and consume all products and ingredients. Able to set priorities and complete tasks in a timely manner. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Technical education in hospitality or culinary school preferred. Knowledge in HACCP preferred. Good command in English, both verbal and written to meet business needs, preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

URGENT REQYUIREMENT FOR CDP/DCDP CHEF IN CHINESE SECTION(oriental or pan Asian cuisine). Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Experience: total work: 4 years (Preferred) Work Location: In person

Job Summary: We are looking for an experienced and passionate Chinese Commi 1 to join our kitchen team. As a senior-level commis, you will be responsible for assisting in the preparation and presentation of authentic Chinese dishes, ensuring high standards of taste, hygiene, and consistency are maintained at all times. Key Responsibilities: Prepare and cook authentic Chinese dishes (e.g., stir-fry, dim sum, fried rice, noodles, soups) under the supervision of senior chefs. Ensure that all food items are prepared according to standardized recipes and quality standards. Assist in mise-en-place and basic food preparation for the Chinese kitchen section. Maintain cleanliness and organization of workstations and kitchen equipment. Follow food safety and hygiene standards as per hotel or restaurant regulations. Assist in receiving and proper storage of kitchen supplies and ingredients. Support junior staff (Commis II, Commis III) and work as part of the kitchen brigade. Communicate effectively with the culinary team to ensure smooth kitchen operations. Report any equipment or maintenance issues to the supervisor immediately. Requirements: Minimum 1–2 years of experience in a professional kitchen, specifically in Chinese cuisine. Basic knowledge of Chinese cooking techniques, ingredients, and kitchen tools. Culinary diploma or relevant certification preferred. Understanding of food safety, HACCP, and hygiene standards. Ability to work in a high-pressure, fast-paced environment. Team player with strong work ethic and discipline. Flexibility to work shifts, weekends, and holidays. Preferred Skills: Knowledge of regional Chinese cuisines (Cantonese, Sichuan, Hunan, etc.). Experience with wok cooking, steaming, and dumpling preparation. Good knife skills and food portioning techniques. Eagerness to learn and grow within the kitchen team. Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Work Location: In person