7700 Chef Jobs - Page 47

Looking for Continental Cuisine Chef. We are seeking a skilled and experienced Chef to join our team. As a Chef, you will be responsible for managing the kitchen, preparing high-quality meals, and ensuring that all food is presented in a visually appealing manner. The ideal candidate will have a passion for cooking and a deep understanding of culinary techniques, as well as a commitment to quality and exceptional customer service. If you are passionate about cooking and possess excellent leadership and team management skills, we encourage you to apply for this exciting opportunity! Please submit your resume and cover letter detailing your relevant experience and qualifications. Job Types: Full-time, Permanent, Fresher Pay: ₹12,000.00 - ₹16,000.00 per month Benefits: Food provided Paid sick time Schedule: Rotational shift Supplemental Pay: Overtime pay Ability to commute/relocate: Goa, Goa: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Awoo Resort, Dirang is a unique offbeat garden resort located in the picturesque valley of Dirang, West Kameng (Arunachal Pradesh). Situated an hour’s drive from Bomdilla it is the gateway to Sella Pass, Tawang and Bumla (China Border Post). Awoo Resort consists of 23 rooms with the average of 40-60 guest everyday. We are hiring for Cook/ Chef who are expertise in all types of dishes and cuisines. Be it Indian, Continental, Chinese, etc., the Cook/Chef must know how to prefare the items. The duties and responsibities of Chef/Cook are to:- 1. Prepare 2-3 time meals for guests and staff in a day. 2. Take the responsibilities to maintain ration adequately in the Kitchen and knows the right portion of food to serve to the customer. 3. Be able to take orders from the guests if needed. 4. Keep proper care of Kitchen inventories. 5. Prepare and send neccessary datas back to the Head Office at the end of the day. Additional Duties: · Measure and assemble ingredients for menu items · Maintain accurate food inventories · Properly store food items at appropriate temperatures · Rotate stock items as per established procedures · Restock kitchen for subsequent shifts · Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift Job Type: Full-time Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Paid sick time Ability to commute/relocate: Dirang, Arunachal Pradesh: Reliably commute or planning to relocate before starting work (Preferred) Application Question(s): Applicant should be able to work in an off-beat location Education: Higher Secondary(12th Pass) (Preferred) Experience: total work: 1 year (Preferred) Chef: 3 years (Preferred) Work Location: In person

Menu Planning and Development: Creating and modifying menus, developing new dishes, and planning seasonal specials. Food Preparation and Cooking: Preparing and cooking Continental dishes according to recipes and established standards. Quality Control: Ensuring high standards of food quality, taste, texture, and presentation. Inventory Management: Monitoring stock levels, managing inventory, and ensuring the availability of fresh ingredients. Job Type: Full-time Pay: ₹20,000.00 - ₹25,000.00 per month Work Location: In person

Continental ChefWe are looking for a skilled and passionate Continental Chef who specializes in preparing a variety of Western-style fast food items including broast chicken, burgers, pizzas, and sandwiches . The ideal candidate should have hands-on experience, creativity in presentation, and a deep understanding of taste and hygiene standards. Key Responsibilities: Prepare and cook broast chicken , maintaining flavor, texture, and crispiness. Create and serve a range of burgers , including grilled and fried options with various fillings. Prepare hand-tossed or pan-style pizzas with different toppings and crust types. Craft gourmet sandwiches and wraps , both hot and cold, as per menu standards. Manage kitchen operations, including food prep, cooking, and presentation. Ensure consistent taste, portion control, and food quality. Maintain high standards of hygiene, cleanliness, and food safety . Work efficiently during rush hours and manage time wisely. Monitor kitchen inventory and assist with stock management. Requirements: Proven experience as a Continental Chef or in a similar fast-food/restaurant role. Strong knowledge of broasting machines , pizza ovens, grills, and sandwich presses. Ability to follow recipes and innovate where needed. Good understanding of food safety regulations and kitchen hygiene. Team player with strong communication and multitasking skills. Flexibility to work shifts, weekends, and holidays. Preferred Skills: Expertise in marination and seasoning for broast and grilled items. Creative plating and food styling skills. Ability to handle customer special requests and modify dishes accordingly. Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Benefits: Commuter assistance Flexible schedule Internet reimbursement Work Location: In person

Key Responsibilities: Designing and preparing a sushi menu with a variety of dishes. Selecting and handling fresh ingredients, including fish, vegetables, and rice. Preparing and assembling sushi, sashimi, and maki rolls with precision. Ensuring food safety, hygiene, and health standards are met. Managing inventory and ordering necessary ingredients. Supervising apprentices and kitchen staff. Maintaining cleanliness and organization in the kitchen. Engaging with customers and taking special requests. Skills & Qualifications: Expertise in sushi preparation techniques. Knowledge of Japanese cuisine and culinary traditions. Ability to work efficiently in a fast-paced environment. Strong knife skills and attention to detail. Experience in kitchen management and food safety regulations. Culinary training or certification is a plus. Job Type: Full-time Pay: Up to ₹40,000.00 per month Benefits: Food provided Experience: Sushi: 2 years (Preferred) Work Location: In person

HIRING HEAD CHEF Job Description: We are seeking an experienced Head Chef to lead our culinary team. The ideal candidate will have a minimum of 10-15 years of experience in managing kitchen operations, with a strong background in Continental, Italian, and Mediterranean cuisines. The successful candidate will be responsible for menu planning, kitchen management, and team leadership. REQUIREMENTS Experience - 10 - 15 years of Experience, Must have strong Expertise in Continental, Italian, and Mediterranean cuisines Qualification - Diploma / BHM in Hotel Management Age Requirement: Below 45 years Food & Accommodation provided Location - Kochi Apply now - xpertzhr9@gmail.com Job Type: Full-time Pay: ₹55,000.00 - ₹65,000.00 per month Schedule: Day shift Experience: head chef: 10 years (Preferred) Italian cuisine: 10 years (Preferred) Work Location: In person

Creating and preparing baked goods: This includes following recipes, measuring ingredients, mixing, baking, and decorating a variety of pastries, cakes, breads, and desserts. Developing new recipes: Pastry Chefs may be involved in experimenting with new flavors and techniques to create seasonal menus or unique offerings. Decorating and plating: They are responsible for the visual appeal of the desserts, using various icings, toppings, and presentation techniques. Managing inventory and supplies: This involves monitoring ingredient levels, ordering new supplies, and potentially managing equipment maintenance within the pastry section. Maintaining food safety and hygiene: They ensure that all baking and food preparation practices adhere to health and safety standards. Supervising and training staff: In some cases, they may be responsible for overseeing junior chefs or assistants in the pastry area. Meeting with clients (sometimes): For special events or custom orders, they may discuss details with clients and create unique desserts. Skills and Qualifications: Culinary training and experience: Formal culinary training or certification in pastry arts, baking, or a related field is often required. Technical baking skills: A strong understanding of baking techniques, ingredient interactions, and different baking methods is essential. Creativity and artistic ability: The ability to create visually appealing desserts and innovate with flavors is crucial. Attention to detail: Precision in measurements, decorating, and presentation is important. Organizational and time management skills: The ability to manage multiple tasks, prioritize, and work efficiently is necessary. Knowledge of sanitation and food safety: Understanding of food safety regulations and hygiene practices is crucial. Job Type: Full-time Pay: ₹18,000.00 - ₹30,000.00 per month Work Location: In person

Job Description Prime Function: Responsible for the production of all pastries, cakes, cold/hot desserts, toppings for the pastry shop as well as other outlets. To prepare production charts of all the bakery and pastry items and monitor them from time to time. Ensure to exceed guest expectations in quality and service of the food products. Supervise the preparation and production of all bakery products. Ensure that all HACCP procedures are followed and clear records are maintained at all the times. Any matter which may effect the interests of hotel should be brought to the attention of the Management. Key Responsibilities: Kitchen Planning Plan and design menus, responsible for presentation of pastries, bakery items and chocolates. Tastefully do pairing of wine with food whenever applicable, create a competitive edge with new products through innovation and consistency. Follows guidelines laid by the Executive Chef on menu plan and design. Estimate daily and weekly requirements. People Management Motivate and develop staff to ensure smooth functioning of the department and promote teamwork. Maintain appropriate staffing levels by effectively planning Duty roster in order to consistently provide excellent guest service. Provide effective support to the team to enable them to provide a range of effective and efficient services. Respond to customer queries by resolving issues in a timely and efficient manner to ensure customer satisfaction. Ensure that the team has been trained for all safety provisions. Financial Management Analyze food costs and determine most cost-effective recipes while maintaining quality. Identify optimal, cost effective use of the resources and educate the team on the same. Monitor the operations of the department to ensure that the food wastage is minimized. Maintain department budget within established guidelines. Operational Management Detect and ensure disposition of blemished food and defective supplies/equipment. Ensure to perform miscellaneous job-related duties as assigned. Attend to day-to-day problems and needs concerning equipment and food supplies. To upgrade & update the knowledge and ability to prepare different kinds of baked food and confectionaries. Direct and/or arrange for the maintenance and care of departmental facilities, equipment, supplies, and materials in a manner which promotes efficiency, health, and safety. To establish standards which meet needs of the international clientele and of the local market. Ensure to provide training and supervision for senior bakers and support staff. Record all recipes and update the manual to ensure the availability of comprehensive data at all the times. Maintain records, reports, and files of food production and the department as per the standards. Ensure to record inventory of supplies and order stock from main storeroom. Ensure to monitor quantity and quality of food products to ensure compliance with Novotel Kochi Infopark standards. Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services. Coordinate operations with Department Coordinators, Team Leaders and other Departmental Managers to ensure operational readiness, efficiency in resource utilization, and the prompt delivery of services. Handle additional responsibilities as and when delegated by the Management.

Job Description Food preparation and cooking, plating, presentation Kitchen maintenance and cleaning, following food safety requirements Maintaining and ordering stocks and supplies Standards Meet and exceed customer and team member expectations. communicates effectively with customers, co-workers, and supervisors Demonstrates teamwork by cooperating and assisting co-workers as needed. Adheres to hotel policies & procedures: attends work on time as scheduled follows hotel standards regarding personal hygiene To report for duty punctually, wearing the correct uniform and name badge at all times. Monitors and controls the cleanliness of the kitchen areas and equipment. Makes sure that the correct ordering procedures are followed, and that every order is done through a captain order. Prepares his working station and mise en place as per daily requirements and part stock lists. Checks working set-up and mise-en-place of his assigned staff and monitors that the task is followed. Controls portion size and presentation, before the dishes are handed over to the pass. Makes full hand-over to the responsible supervisor of the following shift. Is fully briefed on accident, fire, and evacuation procedures. Carries out another duty assigned by the management. Assists Chef de Partie in his duties. Is fully instructed about Daily Specials and promotions, as well as the usual menu offer, including recipes. To have knowledge about first aid.

Company: The Sanctuary Bar & Kitchen Location: Film Nagar, Hyderabad. Position : Sous Chef Experience : 10–12 Years Industry : Hospitality / Multicuisine Restaurants Job Summary: We are seeking a highly experienced and skilled Sous Chef with a strong background in multicuisine operations . The ideal candidate will have 10 to 12 years of professional culinary experience , preferably with a degree or diploma in Hotel Management , and demonstrate excellent communication , culinary expertise , and team leadership skills . Key Responsibilities: Support the Executive Chef in overseeing daily kitchen operations across multiple cuisines. Lead, train, and manage a team of 35 to 40 kitchen staff including chefs, cooks, and stewards. Ensure high standards of food quality, consistency, presentation, and hygiene. Develop and innovate menu offerings in line with seasonal trends and customer preferences. Maintain strict control over kitchen costs , including inventory , purchasing , and costing of dishes . Monitor and reduce food wastage through effective planning and utilization. Implement and maintain food safety and hygiene standards as per FSSAI or equivalent guidelines. Conduct regular performance evaluations, staff training, and skill development programs. Ensure proper coordination with front-of-house and service teams for smooth operations. Requirements: 10–12 years of hands-on culinary experience in a multicuisine kitchen environment . Professional qualification in Hotel Management or Culinary Arts . Strong knowledge in cost control , inventory management , and wastage reduction . Proven ability to lead large teams effectively. Excellent communication and interpersonal skills . Ability to thrive in a fast-paced, high-pressure environment. Commitment to excellence, innovation, and continuous improvement. Interested candidates Can Share Resume to Whatsapp: +91 8712178419 Job Type: Full-time Pay: ₹60,000.00 - ₹65,000.00 per month Benefits: Food provided Paid sick time Provident Fund Schedule: Rotational shift Experience: total work: 10 years (Required) Language: English, Hindi (Required) English,Hindi (Required) Work Location: In person

At Gopal’s56, we’re known for our heritage Indian recipes and innovative food offerings. We’re expanding our team and looking for a dedicated Sous Chef who excels in both traditional sweets and savory snacks. Key Responsibilities Prepare high-quality Indian sweets, especially: Rasmalai Rasgulla Gulab Jamun * Cook North Indian snacks and dishes like: Kachori Chole Bhature Samosa, Pakora, etc. South Indian Nutri Kulchas Chur Chur Naan Assist in preparing Indo-Chinese & multi-cuisine snacks (e.g., Noodles, Spring Rolls, Manchurian) Maintain hygiene and consistency in taste and presentation Support Head Chef in kitchen operations, staff supervision, and inventory control Innovate and suggest improvements in menu or recipes Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹35,000.00 per month Schedule: Day shift Work Location: In person

Greetings ! Urgent Hiring Commi Indian Tandoor for Fine Dine Restaurant in Vasant Kunj for Indian Cusine. should have expertise in Indian Tandoor/Indian cusine Experience - 7 to 10 year Job Type: Full-time Pay: ₹25,000.00 - ₹35,000.00 per month Schedule: Day shift Application Question(s): are you comfortable for Vasant Kunj Delhi ? what is your current salary, expected salary and notice period ? Do you have Experience in Indian Tandoor/Curry ? Work Location: In person

Job Title: Sous Chef – Multi Cuisine Department: Culinary / Kitchen Reports to: Executive Chef / Head Chef Job Type: Full-Time Job Summary: We are seeking a dynamic and skilled Sous Chef – Multi Cuisine to assist in managing daily kitchen operations across multiple cuisine types such as Indian, Continental, Asian, and Middle Eastern. The ideal candidate will support the Executive Chef in menu planning, staff supervision, kitchen management, and maintaining high culinary standards. Key Responsibilities: Supervise and coordinate all kitchen sections including Indian, Chinese, Continental, and other cuisines.Ensure consistent quality, taste, presentation, and portion control of all dishes served.Assist in menu development, recipe standardization, and new dish trials.Lead and train kitchen staff, including CDPs, DCDPs, and Commis chefs.Oversee daily mise en place and ensure readiness of all stations.Monitor kitchen inventory and coordinate with the purchase team for stock and supplies.Maintain high standards of hygiene, sanitation, and food safety (HACCP compliance).Control food costs, wastage, and portion sizes without compromising quality.Ensure kitchen equipment is maintained and report any malfunctions promptly.Take charge in the absence of the Executive Chef. Key Skills & Requirements: Degree/Diploma in Hotel Management or Culinary Arts.5–8 years of professional kitchen experience, with at least 2–3 years as a Sous Chef or Senior CDP .Proven expertise in multi-cuisine operations: Indian, Continental, Chinese, or other global cuisines.Strong leadership, team management, and organizational skills.Excellent communication and problem-solving ability.Ability to handle high-pressure kitchen environments and large-scale operations. Preferred Experience: Worked in 5-star hotels , international restaurants , cruise lines , or high-end cloud kitchens .Experience with menu engineering, buffet service, à la carte, and live cooking stations. Physical Requirements: Able to stand and work long shifts.Comfortable lifting moderate kitchen loads and operating heavy equipment. Job Type: Full-time Pay: ₹32,269.03 - ₹36,567.95 per month Benefits: Paid sick time Paid time off

Your work days are brighter here. At Workday, it all began with a conversation over breakfast. When our founders met at a sunny California diner, they came up with an idea to revolutionize the enterprise software market. And when we began to rise, one thing that really set us apart was our culture. A culture which was driven by our value of putting our people first. And ever since, the happiness, development, and contribution of every Workmate is central to who we are. Our Workmates believe a healthy employee-centric, collaborative culture is the essential mix of ingredients for success in business. That’s why we look after our people, communities and the planet while still being profitable. Feel encouraged to shine, however that manifests: you don’t need to hide who you are. You can feel the energy and the passion, it's what makes us unique. Inspired to make a brighter work day for all and transform with us to the next stage of our growth journey? Bring your brightest version of you and have a brighter work day here. About The Team The Data Platform and Observability team is based in Pleasanton,CA; Boston,MA; Atlanta, GA, Dublin, Ireland and Chennai, India. Our focus is on the development of large scale distributed data systems to support critical Workday products and provide real-time insights across Workday’s platforms, infrastructure and applications. The team provides platforms that process 100s of terabytes of data that enable core Workday products and use cases like core HCM, Fins, AI/ML skus, internal data products and Observability. If you enjoy writing efficient software or tuning and scaling large distributed systems you will enjoy working with us. Do you want to tackle exciting challenges at massive scale across private and public clouds for our 10000+ global customers? Do you want to work with world class engineers and facilitate the development of the next generation Distributed systems platforms? If so, we should chat. About The Role The Messaging, Streaming and Caching team is a full-service Distributed Systems Engineering team. We architect and provide async messaging, streaming, and NoSQL platforms and solutions that power the Workday products and SKUs ranging from core HCM, Fins, Integrations, and AI/ML. We develop client libraries and SDK’s that make it easy for teams to build Workday products. We develop automation to deploy and run hundreds of clusters, and we also operate and tune our clusters as well. As a team member you will play a key role in improving our services and encouraging their adoption within Workday's infrastructure both in our private cloud and public cloud. As a member of this team you will design and build new capabilities from inception to deployment to exploit the full power of the core middleware infrastructure and services, and work hand in hand with our application and service teams! Primary Responsibilities Design, build, and enhance critical distributed services, including Kafka, Redis, RabbitMQ etc. Design, develop, build, deploy and maintain core distributed services using a combination of open source and proprietary stacks across diverse infrastructure environments (Kubernetes, OpenStack, Bare Metal, etc.) Design and develop core software modules for streaming, messaging and caching. Construct observability modules, alerts and automation for Dashboard lifecycle management for the distributed services. Build, deploy and operate infrastructure components in production environments. Champion all aspects of streaming, messaging and caching with a focus on resiliency and operational excellence. Evaluate and implement new open-source and cloud-native tools and technologies as needed. Participate in the on-call rotation to support the distributed systems platforms. Manage and optimize Workday distributed services in AWS, GCP & Private cloud env. About You You are a senior software engineer with a distributed systems background and significant experience in distributed systems products liketKafka, Redis, RabbitMQ or Zookeeper. You have independently led product features and deployed on large scale NoSQL clusters. Basic Qualifications 4-12 years of software engineering experience using one or more of the following: Java/Scala, Golang. 4+ years of distributed systems experience 3+ years of development and DevOps experience in designing and operating large-scale deployments of distributed NoSQL & messaging systems. 1+ year of leading a NoSQL technology related product right from conception to deployment and maintenance. Preferred Qualifications a consistent track record of technical project leadership and success involving collaborators and interested partners across the enterprise. expertise in developing distributed system software and deployments that perform well and degrade gracefully under excessive load. hands-on experience with atleast one or more distributed systems technologies like Kafka/RabbitMQ, Redis, Cassandra experience learning complex open source service internals via code inspection. extensive experience with modern software development tools including CI/CD and methodologies like Agile expertise with configuration management using Chef and service deployment on Kubernetes via Helm and ArgoCD. experience with Linux system internals and tuning. experience with distributed system performance analysis and optimization. strong written and oral communication skills and the ability to explain esoteric technical details clearly to engineers without a similar background. Pursuant to applicable Fair Chance law, Workday will consider for employment qualified applicants with arrest and conviction records. Workday is an Equal Opportunity Employer including individuals with disabilities and protected veterans. Are you being referred to one of our roles? If so, ask your connection at Workday about our Employee Referral process!

Who We’re Looking For: As a Pastry chef, you will work closely with other team members to support the smooth operation of the pastry section. You will be hands-on in production and in ensuring consistency and quality across all products, prepared by team members as well. You should be comfortable working under pressure, maintaining prep schedules, and managing junior team members when required. We are seeking disciplined and traditional chefs. Whether you’re just starting out or already have experience, we want individuals who: Take pride in clean, honest work Can work under pressure without cutting corners Are punctual, respectful, and collaborative Want to grow into professional chefs—not just kitchen staff Key Responsibilities: DCDP: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 1: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Assisting in training of commis chefs and trainees as needed. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. Commis 2: Assist in daily pastry production including tea cakes, tarts, cookies, pastries and other old school format desserts Execute production of menu items with a focus on quality, consistency, and presentation. Working cleanly and efficiently in a busy kitchen while ensuring the same is followed by other team members. Support inventory control and help with stock rotation and ordering. Maintain hygiene and sanitation standards as per FSSAI requirement. Ensuring food wastage is kept under control. Contribute to seasonal menu planning, R&D trials, and new product launches. What We Expect from You: 2–4 years experience in a pastry kitchen, preferably in a high-volume café, bakery or hotel. Strong foundation in pastry techniques including : sponge work, piping, tempering, cake finishing and finishing of pastry products and precise portioning of pastry items and cakes. Ability to follow recipes precisely and multitask under pressure. Passionate about pastry and keen to grow professionally. Good communication skills and a proactive attitude towards work and training of team members. Flexible with working hours, including weekends and holidays. Since it is a physically demanding job, it is imperative that one is fit and doesn’t have any health conditions. Job Types: Full-time, Permanent, Fresher Pay: ₹22,000.00 - ₹32,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Paid time off Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Ability to commute/relocate: DLF Ph-III, Gurugram, Haryana: Reliably commute or planning to relocate before starting work (Preferred) Language: English (Preferred) Hindi (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Work Location: In person

1. Tandoor Preparation & Maintenance Ensure tandoor oven is properly lit, heated, and maintained at optimal cooking temperature Clean and season tandoor daily as per kitchen protocols Maintain tandoor tools like skewers, cloth pads, rods, and gloves 2. Cooking & Production Prepare tandoori breads (naan, kulcha, roti), appetizers (paneer tikka, soya chaap, etc.) and other assigned items Monitor cooking times to avoid undercooked or burnt products Maintain consistency in taste, portion size, and visual appeal 3. Prep & Mise en Place Marinate ingredients as per standard recipes and required quantities Handle pre-preparation like cutting, mixing, skewering as required for the tandoor section Ensure all items are ready in time for service hours 4. Hygiene & Safety Wear gloves, apron, and head cap at all times Keep the tandoor station clean, sanitized, and organized during and after shifts 5. Inventory & Stock Handling Inform supervisor of low stock items or spoilage Ensure minimal wastage of ingredients Handle raw materials responsibly and maintain FIFO (First In, First Out) Job Type: Full-time Pay: ₹15,000.00 - ₹25,000.00 per month Schedule: Day shift Supplemental Pay: Performance bonus Application Question(s): What is your current monthly in-hand salary? Work Location: In person

Job Summary: We are seeking a skilled and passionate Continental Chef to join our culinary team. The ideal candidate will be responsible for preparing high-quality dishes from various European cuisines (French, Italian, Mediterranean, etc.) with attention to detail, presentation, and taste. You will ensure all food is prepared according to established recipes and hygiene standards. Key Responsibilities: Prepare and cook a variety of Continental dishes (soups, salads, entrees, pasta, meat, seafood, and desserts). Develop and update menus with innovative and seasonal recipes. Ensure consistent food quality and presentation standards. Monitor food stock and place orders as needed. Maintain a clean and organized kitchen environment, following all health and safety regulations. Train and supervise junior kitchen staff as required. Collaborate with the kitchen team to ensure timely and smooth service. Requirements: Proven experience as a Continental Chef or similar role in a hotel, restaurant, or catering setup. Deep understanding of Continental cuisine styles and cooking techniques. Culinary degree or equivalent professional training preferred. Knowledge of kitchen hygiene and food safety standards. Creativity and passion for food presentation and innovation. Ability to work under pressure in a fast-paced environment. Good communication and team management skills. Job Type: Full-time Pay: ₹20,000.00 - ₹24,000.00 per month Schedule: Day shift Work Location: In person

1. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. 2. Prepare fresh ingredients for cooking according to recipes/menu 3. Responsible to maintain food logs 4. Accepting store deliveries are also part of the Commis I Chef duties. 5. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. 6. Inform Chef of excess food items for use in daily specials. 7. Inform F&B service staff of available items and available chef special menu. 8. Keep work area at all times in hygienic conditions according to the rules set by the hotel 9. Operate kitchen equipment safely and responsibly. 10. Support the Chef de Parties or Commis II in the daily operation and work. Test foods to ensure proper preparation and temperature. 11. Control food stock and food cost in his section/kitchen. 12. Cook food and prepare top-quality menu items in a timely manner. 13. Communicate assistance needed during busy periods. 14. Commis I Chef are also required to ensure that all stocks are well maintained. 15. Commis I also ensure that mise en place for food preparation is completed in your section. 16. Ensure the quality of the food items, ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Why Join Us? Pushpak is a leading brand in Bhubaneswar’s hospitality industry, offering opportunities for professional growth. You’ll have the chance to work with a dynamic team and help create unforgettable events for our valued guests! Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Cell phone reimbursement Flexible schedule Food provided Internet reimbursement Leave encashment Provident Fund Schedule: Day shift Evening shift Morning shift Night shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person Application Deadline: 31/05/2025

Job Description 1. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. 2. Prepare fresh ingredients for cooking according to recipes/menu 3. Responsible to maintain food logs 4. Accepting store deliveries are also part of the Commis I Chef duties. 5. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control. 6. Inform Chef of excess food items for use in daily specials. 7. Inform F&B service staff of available items and available chef special menu. 8. Keep work area at all times in hygienic conditions according to the rules set by the hotel 9. Operate kitchen equipment safely and responsibly. 10. Support the Chef de Parties or Commis II in the daily operation and work. Test foods to ensure proper preparation and temperature. 11. Control food stock and food cost in his section/kitchen. 12. Cook food and prepare top-quality menu items in a timely manner. 13. Communicate assistance needed during busy periods. 14. Commis I Chef are also required to ensure that all stocks are well maintained. 15. Commis I also ensure that mise en place for food preparation is completed in your section. 16. Ensure the quality of the food items, ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques Why Join Us? Pushpak is a leading brand in Bhubaneswar’s hospitality industry, offering opportunities for professional growth. You’ll have the chance to work with a dynamic team and help create unforgettable events for our valued guests! Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹14,000.00 per month Benefits: Cell phone reimbursement Food provided Leave encashment Provident Fund Schedule: Day shift Morning shift Night shift Rotational shift Supplemental Pay: Overtime pay Performance bonus Yearly bonus Work Location: In person

Job Summary: The Demi Chef de Partie is responsible for preparing, cooking, and presenting high-quality dishes within the specialty section. The role involves assisting the Chef de Partie and ensuring smooth kitchen operations in compliance with hygiene and safety standards. Key Responsibilities: Assist in preparing and presenting dishes as per the menu and standards. Handle a specific section (e.g., grill, pastry, sauce, etc.) in the kitchen. Ensure food quality, portion control, and presentation meet standards. Monitor stock and assist in inventory control. Maintain cleanliness and organization of the work area. Follow all food safety and sanitation guidelines. Train and supervise Commis and junior staff as needed. Report any maintenance or safety issues to the Chef de Partie. Requirements: Diploma or degree in Hotel Management or Culinary Arts. Minimum 2–3 years of experience in a similar role. Strong knowledge of kitchen equipment and cooking techniques. Ability to work in a fast-paced and high-pressure environment. Team player with good communication skills. Knowledge of food hygiene and safety standards. Preferred Qualities: Passion for food and creativity in plating and presentation. Attention to detail and time management. Willingness to learn and take initiative. Job Type: Full-time Pay: ₹15,000.00 - ₹30,000.00 per month Benefits: Cell phone reimbursement Experience: Hospitality management: 3 years (Required) DCDP: 3 years (Required) Cooking: 3 years (Required) Work Location: In person

Job Summary: The Demi Chef de Partie (DCDP) is responsible for supporting the Chef de Partie in running a specific section of the kitchen. The DCDP plays a key role in food preparation, quality control, and supervising junior staff while maintaining the highest hygiene and safety standards. Key Responsibilities: Prepare, cook, and present dishes within your section according to recipes and standards Assist the Chef de Partie with daily kitchen operations Supervise and mentor Commis chefs and other junior staff Maintain high standards of hygiene, cleanliness, and food safety Ensure mise en place is prepared ahead of service Monitor food stock and place orders as needed for your section Minimize waste and ensure proper portion control Assist with stock rotation and inventory management Report equipment faults Job Types: Full-time, Permanent Pay: ₹12,000.00 - ₹28,000.00 per month Benefits: Cell phone reimbursement Health insurance Provident Fund Experience: Chef: 2 years (Required) DCDP: 5 years (Required) Hospitality Sector : 3 years (Required) Work Location: In person

Key Responsibilities: Assist the Chef de Partie in day-to-day kitchen operations. Prepare and cook dishes according to standardized recipes and instructions. Maintain high standards of food hygiene and cleanliness in the kitchen. Ensure proper storage and labeling of food items. Monitor stock levels and report shortages. Maintain kitchen equipment and workstations in clean and working order. Train and guide Commis Chefs and kitchen assistants. Ensure adherence to health, safety, and food handling regulations. Participate in menu planning and development as required. Requirements: Diploma or certification in Culinary Arts or relevant field. 2–3 years of experience in a professional kitchen. Strong understanding of food safety and sanitation standards. Ability to work under pressure and in a fast-paced environment. Team player with Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Paid sick time Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Experience: DCDP: 5 years (Required) Cooking: 5 years (Required) Hospitality management: 5 years (Required) Work Location: In person

A chef is mainly responsible for the preparation of meals in a restaurant or hotel as the case may be. The chef job description usually entails preparing, seasoning, and decorating meals and dishes in ways that suit the requirements or orders that are placed by customers. The chef also monitors and/or supervises the preparation and administration of meals from the kitchen by other staff members. He/she also specializes in the preparation of specific meals like salads, desserts, and pastries. The chef is the boss in the kitchen; he/she does not only cook food but also leads other kitchen workers, and determines the quantity of food that will be needed within a particular time frame. His/her role also entails placing orders for supplies. In some settings, the chef creates the menu; he/she also makes adjustments to the menu based on the availability of food or the current season. The duties of a chef go way beyond just cooking and serving dishes, he/she has to also supervise the regular cleaning and disinfecting of work equipment like fryers and various kitchen surfaces. The nature of the job is one that requires that any individual involved must be able and willing to work at odd hours, like very early in the morning to prepare meals for the day, and late at night to clean-up after the day’s work. He/she makes sure that the kitchen is well-organized at all times. The work description of a chef involves managing and supervising the kitchen staff to make sure that food is prepared as fast as possible and that a standard taste-level is maintained. He/she also maintains records, places necessary orders, and makes sure that food safety standards are adhered to. The chef is also responsible for the recruitment or hiring of qualified new cooks that will assist in the day to day running of the kitchen activities. He/she also makes sure that other kitchen staff that work under him/her adhere to standards that he/she sets for them. The chef can always initiate new ideas either in cooking methods or in service delivery. That is to say that he/she must not always follow a particular pattern, but can always bring up fresh and attractive ideas that will generate more sales. Job Type: Full-time Pay: ₹20,569.92 - ₹25,401.36 per month Benefits: Provident Fund Schedule: Day shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

Do you crave the taste of success? Can you handle the heat in the kitchen and keep your team cool at the same time? Then why not come and join us at the Radisson Hotel Group to Make Every Moment Matter! where our guests can relax and enjoy the experience! Our Kitchen Team has a taste for developing the flavors to cook up a storm and strives to deliver a hospitality experience that is beyond expectation - creating memorable moments for our guests. As Sous Chef, you will join a team that is passionate about delivering exceptional service where we believe that anything is possible, whilst having fun in all that we do! Interested then why not say Yes I Can! as we are looking for passionate people just like you! Key Responsibilities of the Sous Chef - Oriental : Supports the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level Works proactively to improve guest satisfaction and comfort, delivering a positive and timely response to enquiries and problem resolution Delivers on plans and objectives where kitchen initiatives & hotel targets are achieved Manages the kitchen team fostering a culture of growth, development and performance within the department Responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained Builds and maintains effective working relationships with all key stakeholders Reviews and scrutinizes the performance of the food offering, providing recommendations that will drive financial performance Ensures adherence and compliance to all legislation where due diligence requirements and best practice activities are planned, delivered and documented for internal and external audit, performing follow-up as required Requirements of the Sous Chef - Oriental : Proven experience in kitchen with excellent problem-solving capabilities Excellent managerial skills with a hands-on approach and lead-by-example work style Commitment to exceptional guest service with a passion for the hospitality industry Ability to find creative solutions, offering advice and recommendations Personal integrity, with the ability to work in an environment that demands excellence, time and energy Experienced in using IT systems on various platforms Strong communication skills INDBOH

Chinese and continental chef hiring Job Type: Full-time Pay: ₹16,268.11 - ₹24,509.92 per month Work Location: In person