7700 Chef Jobs - Page 45

We’re Hiring: Head Chef – Indian, Chinese & Chat Cuisine Location: Kanachur Hospital, NATEKAL Mangalore Experience: 5+ years (minimum 2 years as Head Chef preferred) Salary: Competitive & Negotiable for the right candidate We are looking for a highly skilled Head Chef with expertise in Indian, Chinese, and Chaat cuisine to lead our kitchen team at Kanachur, Mangalore . * Plan & create authentic & innovative menus * Maintain top-quality taste & hygiene standards * Train & supervise kitchen staff * Manage inventory & control costs Requirements: ✔ Proven experience in Indian, Chinese & Chat cuisine ✔ Willing to relocate to Mangalore ✔ Must be ready to attend a FOOD TRIAL before final selection ✔ Strong leadership & team management skills ✔ Ability to work in a fast-paced environment Apply Now! Email your CV to manager.cafe@kanachur.edu.in Or WhatsApp 9620327526 with the subject “Head Chef Application” . Job Type: Full-time Ability to commute/relocate: Hubli, Karnataka: Reliably commute or planning to relocate before starting work (Required) Application Question(s): Would you be able to attend a food trial in Mangalore if required? Will you be able to reliably commute or relocate to Mangalore, Karnataka for this job? Work Location: In person

Job Summary We are seeking a Senior Azure DevOps & Infrastructure Engineer with deep expertise in CI/CD pipeline management, infrastructure automation (IaC), API lifecycle management, and Azure cloud governance. The ideal candidate will drive DevOps best practices across development, QA, and operations teams, ensuring secure, scalable, and high-performing cloud application environments. This role requires hands-on experience in automating deployments, mentoring junior engineers, and optimizing cloud costs and performance in Azure. Must Have Skills (Mandatory) 5–7 years of experience in DevOps or cloud engineering roles Strong proficiency with Azure DevOps for CI/CD orchestration Hands-on expertise in Terraform and ARM templates for IaC Experience with containerization (Docker) and orchestration (AKS) API management and security using Azure API Management, OAuth2, JWT Scripting skills in PowerShell, Bash, Python, or Go Monitoring & observability tools (Azure Monitor, Log Analytics, Grafana, ELK) DevSecOps best practices (automated scans, secrets management, key rotation) Git-based workflows and version control using GitHub/GitLab/Bitbucket Experience across Windows & Linux environments Good-to-have Skills (Optional) Working knowledge of other cloud platforms (AWS, GCP) Familiarity with configuration management tools like Ansible, Chef, or Puppet Experience with GitOps and branching strategies Exposure to microservices architectures and secure web APIs Knowledge of compliance standards and cost governance tools in Azure Qualifications & Experience Bachelor’s degree in Computer Science, Information Technology, or a related field Preferred Certifications: Microsoft Certified: DevOps Engineer Expert Azure Solutions Architect Expert Terraform Associate Certified Kubernetes Administrator (CKA) Strong leadership qualities with a passion for automation and continuous improvement Excellent collaboration and communication skills, especially across cross-functional teams

We are looking for a seasoned Head Chef with a passion for authentic Indian and South Indian flavors. In this hands-on role, you will lead kitchen operations, curate mouthwatering menus, mentor junior chefs, and ensure exceptional culinary standards at Kerala Cafe. Key Responsibilities Lead daily kitchen operations, from prep to plating, ensuring consistency and quality. Design and execute menus featuring South Indian specialties (e.g., dosa, idli, vada, sambar, rasam) and broader Indian classics. Innovate seasonal dishes while preserving traditional tastes. Manage inventory, order ingredients, and optimize food cost. Train and supervise line cooks, ensuring high standards of hygiene and service. Enforce health, safety, and food hygiene regulations. Collaborate with management on events, promotions, and guest experiences. Monitor kitchen workflows, waste, and performance, making improvements as needed. Required Skills & Qualifications 5+ years’ experience cooking South Indian and wider Indian cuisine, preferably in a leadership role. Strong understanding of regional ingredients, spices, and cooking techniques Indeed. Demonstrated leadership in kitchen management and staff development. Proficient in menu planning, food costing, and inventory management. Well-versed in kitchen hygiene and safety protocols SalaryBand. Excellent organizational, multitasking, and time-management skills. Clear communicator with strong leadership presence. Culinary degree or diploma preferred, but extensive demonstrable experience accepted. What We OfferCompetitive salary in the ₹40k–₹45k/month range. Opportunity to lead a dynamic culinary team. Creative freedom to develop specialized South & North Indian menus. Stable, professional cuisine environment with growth potential.

We are looking for an experienced and reliable Cook to join our team in Sambalpur. The ideal candidate should be skilled in preparing daily meals and maintaining kitchen hygiene. If you're passionate about cooking and ready to relocate, we’d love to hear from you! Location: Chandra Mani Lodge, Ashok Takies Road, VSS Marg, Sambalpur, Odisha – 768001 Accommodation: The company will provide free accommodation and meals to all selected candidates.

Kitchen Helper Responsibilities: Preparing meal ingredients for the cook, which includes washing, peeling, cutting, and slicing ingredients. Assisting kitchen staff to unload food supplies from delivery trucks. Properly washing and drying all dishes, utensils, cooking instruments and cutting boards. Neatly putting away all utensils, cooking instruments, dishes, and cutting boards in their respective places. Packing take-out orders as needed. Removing garbage, replacing garbage bags, and washing garbage cans. Storing ingredients and food items according to food safety standards. Kitchen Helper Responsibilities: High school diploma or GED. Proven experience helping in kitchen settings. A food handler's license. The ability to stand for extended periods of time. The ability to safely use kitchen equipment and appliances. Sound knowledge of food safety standards and procedures. Strong communication skills. Excellent organizational skills.

We are a serene and health-focused Wellness Retreat dedicated to promoting holistic well-being through nutritious food, mindful living, and natural therapies. We are looking for a passionate and dedicated Cook who can contribute to our culinary experience and support our guests on their wellness journey. Key Responsibilities:Prepare and cook North Indian vegetarian dishes with authenticity and taste. Assist in daily meal planning based on a health-oriented retreat menu. Maintain hygiene and cleanliness in the kitchen according to food safety standards. Ensure timely preparation and presentation of meals during scheduled meal times. Collaborate with the Head Chef to experiment and innovate with healthy alternatives. Support in sourcing and using local, seasonal, and organic ingredients wherever possible. Cater to guests with special dietary needs (vegan, gluten-free, low-oil, etc.). Qualifications & Skills: Minimum 1 year of professional cooking experience, preferably in a hospitality or retreat environment. Expertise in North Indian cuisine is mandatory. Knowledge of South Indian and Continental cuisines is a strong advantage. Passionate about wellness, nutrition, and healthy cooking. Good communication and teamwork skills. Willingness to adapt to the retreat's culinary philosophy and guest needs. What We Offer: Peaceful and positive work environment. Opportunity to be part of a growing wellness-focused team. Competitive salary with meals and accommodation (if applicable). Opportunities to learn about wellness cuisine and lifestyle.

Looking for an experienced Chines Chef must having experience of minimum 3 years.

South Indian chef for restaurant

We want experience chef who handles, restaurant order, rooms order ,

tandoor snacks chef required for my food cart. Room will be provided if needed. Vegetarian work- paneer tikka, malai chaap etc

looking for conti chef who can make burger, sandwich, pasta , mocktails , shakes ect

We are seeking a skilled and dedicated Chef De Partie- North Indian & South Indian- to join our esteemed culinary team in the hospitality industry. The ideal candidate will possess a passion for creating exceptional dishes and will play a pivotal role in the success of our kitchen operations. As a Chef De Partie, you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest standards of quality and presentation. You will work closely with the Head Chef and Sous Chef to develop menus, implement new recipes, and refine techniques to enhance the dining experience for our valued guests. This position demands strong culinary skills, creativity, and the ability to work collaboratively in a fast-paced environment. The successful candidate will also be committed to maintaining a clean and organized workspace while adhering to strict health and safety regulations. We are looking for an individual who is not only technically proficient but also enthusiastic about contributing to a vibrant and dynamic culinary team. If you thrive in a challenging environment and are eager to advance your culinary career, we invite you to apply for this exciting opportunity. ResponsibilitiesPrepare and present high-quality dishes within your designated section of the kitchen. Assist in the development and implementation of menu items and recipes. Supervise and train junior kitchen staff, ensuring they adhere to the highest standards of food preparation. Maintain cleanliness and organization of your workstation at all times. Monitor stock levels and assist in ordering supplies as needed. Ensure compliance with health and safety regulations in food preparation and storage. Collaborate with the Head Chef and Sous Chef to ensure efficient kitchen operations. RequirementsProven experience as a Chef De Partie or similar role in a high-volume kitchen setting. Culinary degree or equivalent certification is preferred. Strong knowledge of various cooking techniques, ingredients, equipment, and procedures. Ability to work efficiently under pressure and meet deadlines. Excellent communication and interpersonal skills to work effectively within a team. Creative flair and a passion for culinary arts with a focus on quality and presentation. Strong attention to detail and commitment to maintaining cleanliness and safety standards.

Hello, we need a Sous chef for our hotel Khandesh property Staff Supervision Kitchen Operations Support Food Preparation & Quality Control Menu Execution Inventory & Stock Management Coordination & Communication

🔔 Immediate Requirement – All-Rounder Chef (Multi-Cuisine) 🍽️ We are urgently hiring an experienced All-Rounder Chef for our multi-cuisine restaurant located on Thanisandra Main Road, near Manyata Tech Park, Bangalore. 👨‍🍳 Position: All-Rounder Chef📍 Location: Thanisandra Main Road, Near Manyata Tech Park, Bangalore🕒 Joining: Immediate💰 Salary: Competitive (based on experience)🛏️ Accommodation & Food: Provided (if required)✅ Skills Required:Proficiency in North Indian, South Indian, Chinese, and Tandoori dishes Ability to manage kitchen operations and ensure food quality Minimum 3+ years of experience in a restaurant/hotel kitchen Hygiene-conscious and team-oriented We're looking for someone reliable, skilled, and passionate about food. Join our growing team and showcase your culinary expertise! 📞 Contact: 9620696303 rakesh 📧 Email (optional): gubbirakesh@gmail.com

We are a 'Thela Bowls' brand with take-away restaurant, Zomato/Swiggy and food carts in Ambala City. We are looking for manager who can: Manage the restaurant, Swiggy/Zomato ordering, and food carts. Should know Zomato/Swiggy management Act as head chef and ensure quality control and making of food items as per recipe Completely manage the kitchen inventory and ordering Manage manpower as well as hiring of new manpower Good in communication with customers, order taking and customer satisfaction

This is an outlet a shop where we are trying to set up a team for our new brand to move to restaurant. Please read all the details before applying. We need someone who is willing to start with us from our basic shop and move with us to our hotel in future

Looking for an experienced chef f mainly continental cuisine.

Required good chef

I want chef helper dish washer for my restaurant at Jodhpur or jaipur

Responsible for a specific section (like pastry, bread, or individual desserts) and ensuring high-quality production within that area. Their Key Performance Indicators (KPIs) will reflect their operational efficiency, product quality, cost control, and team management. Here's a breakdown of common KPIs for a Bakery CDP: I. Product Quality & Consistency Recipe Adherence: KPI: Percentage of products made strictly according to standardised recipes (e.g., consistency in weight, ingredients, baking times). Measurement: Regular spot checks, taste tests, visual inspections, feedback from senior chefs. Presentation Standards: KPI: Percentage of products meeting established presentation and garnishing standards. Measurement: Visual inspection, consistency checks. Customer Feedback on Quality: KPI: Number/percentage of positive customer comments/reviews related to the CDP's section products. Measurement: Direct customer feedback, online reviews, sales data for popular items. Spoilage/Defect Rate: KPI: Percentage of products discarded due to quality issues (e.g., burnt, undercooked, incorrect texture). Measurement: Waste logs, production reports. II. Operational Efficiency & Productivity Production Output: KPI: Quantity of products produced per shift/day, meeting demand. Measurement: Production logs, comparison against daily order sheets. Time Management/Mise en Place: KPI: Completion rate of daily mise en place tasks within allocated time. Measurement: Supervisor observation, checklist completion. Order Fulfillment Rate: KPI: Percentage of orders from their section completed accurately and on time. Measurement: Order tracking, cross-referencing with dispatch. Downtime/Breakdown Reduction: KPI: Number of equipment malfunctions or production delays caused by issues in their section. Measurement: Maintenance logs, incident reports. III. Cost Control & Waste Management Food Cost Percentage (for their section): KPI: The ratio of ingredient cost for their section's products to the revenue generated from those products. Measurement: Inventory tracking, sales data, recipe costing. (This often requires collaboration with senior chefs and management). Waste Reduction: KPI: Percentage reduction in raw material waste and finished product waste. Measurement: Waste logs, portion control adherence. Ingredient Stock Management: KPI: Accuracy of inventory counts and minimal stockouts for their section's ingredients. Measurement: Inventory audits, purchasing records. IV. Hygiene, Safety & Compliance Food Safety & Hygiene Compliance: KPI: Adherence to HACCP (Hazard Analysis and Critical Control Points) standards and other food safety regulations. Measurement: Internal and external audit scores, health inspection ratings, cleanliness checks. Cross-Contamination Incidents: KPI: Number of incidents related to cross-contamination. Measurement: Incident reports, audit findings. Workplace Safety: KPI: Number of accidents or near-misses in their section. Measurement: Accident reports, safety audits. V. Teamwork & Training (if applicable) Training & Development: KPI: Number of training sessions conducted for junior chefs/commis in their section. Measurement: Training logs, observed skill improvement. Team Collaboration: KPI: Effectiveness of communication and cooperation with other kitchen sections and front-of-house staff. Measurement: Peer feedback, supervisor observation. Adherence to Procedures: KPI: Compliance with all kitchen operational procedures and policies. Measurement: Supervisor observation, audit trails. Important Considerations for Bakery CDP KPIs: SMART Criteria: KPIs should be Specific, Measurable, Achievable, Relevant, and Time-bound. Context: The specific KPIs will vary depending on the size and type of bakery (e.g., high-volume production bakery vs. small artisan pastry shop). Data Collection: Establish clear methods for collecting data for each KPI to ensure accuracy and consistency. Regular Review: KPIs should be regularly reviewed and adjusted as needed to ensure they remain relevant and effective. Collaboration: KPIs should be discussed and agreed upon with the CDP to foster ownership and understanding.

Key Responsibilities: Prepare and cook a wide range of Chinese dishes (starters, gravies, rice, noodles, soups) Ensure consistent taste, presentation, and portioning of all dishes Maintain cleanliness and hygiene in the cooking area at all times Check food supplies, inventory, and notify shortages in advance Follow food safety standards and FSSAI guidelines Assist in menu development and seasonal specials Coordinate with commis and helpers to ensure timely food preparation Monitor proper use of kitchen equipment and report maintenance issues Control wastage and ensure efficient use of ingredients Follow kitchen SOPs and assist during audits and inspections 🍽️ Skills & Qualifications: 5+ years experience in Chinese cuisine (hotel/restaurant setting) Ability to prepare both Veg and Non-Veg Chinese dishes Knowledge of Indo-Chinese styles (Manchurian, Hakka, Schezwan, etc.) Familiarity with hygiene standards and kitchen safety protocols Good communication and teamwork skills Flexibility to work shifts, weekends, and holidays Culinary diploma (preferred but not mandatory) ⏱️ Working Hours:9–10 hours/day including breaks 6-day work week (rotational weekly off) 🎯 Performance Metrics: Taste and customer feedback Timely preparation during peak hours Kitchen cleanliness and hygiene score Wastage control and cost efficiency

We are looking for an experienced chef with cafe/restaurant/continental cuisine experience to join our team. Toast and Roast is an upcoming cafe/bistro with an eye on delivering authentic flavors. We will be focusing on providing a fresh, seasonal menu 7 days a week, We are now looking for a diligent and reliable chef to come on board and bring a fresh influence to lead our team. We are seeking a passionate hospitality professional who enjoys the thrill of nailing a busy service and ensuring their team is pumped up and enjoying the ride with you. Someone who won't compromise on quality, isn't afraid of unfavourable situations, and has a calm and efficient approach to cooking. You must be organised and methodical in your approach to daily operations, becoming a strong shoulder for the company. A successful candidate MUST have the following attributes: + Worked as a senior sous chef or head chef for at least two years + Committed to high quality & consistency + Must be reliable, hardworking, & punctual. + Must work well under pressure + Have a thorough understanding of stock control & wage control & experience in menu development + Mentoring kitchen staff & assisting with skill development + Thorough understanding of food safety & best practice standards + Know how to develop a menu and decide on ingredients and recipes + Know the costs of production and substitutes to control costs Take advantage of a great roster. Weekends are a must, with 1 day off every week. Great conditions, strong team with a quality, customer-focused approach to service delivery.

Need continental chef fir newly opened cafe

Need a cook for street food cuisine like vadapav , dabeli, pasta , shakes etc