7077 Cooking Jobs - Page 11

The Executive Sous Chef oversees all kitchen activities, ensuring that food preparation and presentation meet the restaurant's standards. They coordinate various kitchen sections and manage the workflow during service times. Staff Supervision and Training : This role involves hiring, training, and supervising kitchen staff, including line cooks and other sous chefs. The Executive Sous Chef ensures that all team members adhere to food safety and preparation standards. Menu Planning : Collaborating with the Executive Chef, the Executive Sous Chef assists in developing and updating menus, ensuring that dishes are innovative and align with the restaurant's theme. They also consider budget constraints and ingredient availability when planning. Quality Control : The Executive Sous Chef is responsible for maintaining high food quality and safety standards. They regularly inspect food preparation processes and finished dishes to ensure consistency and quality. Inventory Management : This position includes managing food inventory, ordering supplies, and ensuring that the kitchen is well-stocked with necessary ingredients. The Executive Sous Chef monitors stock levels and minimizes waste. Collaboration with Suppliers : The Executive Sous Chef often liaises with suppliers to procure high-quality ingredients and negotiate prices, ensuring that the kitchen operates efficiently and cost-effectively. Problem-Solving : They must be able to handle issues that arise in the kitchen, whether related to staff, equipment, or food quality, and make quick decisions to resolve these problems. Skills Required Culinary Expertise : A strong background in culinary arts and various cooking techniques is essential. Leadership : The ability to lead and motivate a team is crucial for maintaining a productive kitchen environment. Communication : Effective communication skills are necessary for coordinating with staff and collaborating with the Executive Chef and suppliers. Organizational Skills : The Executive Sous Chef must be highly organized to manage multiple tasks and ensure smooth kitchen operations. In summary, the Executive Sous Chef plays a vital role in the kitchen, ensuring that operations run smoothly, food quality is maintained, and staff are well-trained and managed. This position requires a blend of culinary skills, leadership, and organizational abilities to succeed in a fast-paced culinary environment. Job Type: Full-time Pay: ₹45,000.00 - ₹50,000.00 per month Benefits: Provident Fund Schedule: Day shift Rotational shift Supplemental Pay: Yearly bonus

Job Title: Chef de Partie (CDP) – Continental Cuisine Location: Ravipuram Salary: ₹30,000 per month + Food & Accommodation Gender Preference: Male Candidates Job Description: We are seeking a skilled and experienced Chef de Partie (CDP) specializing in Continental Cuisine to join our culinary team. The ideal candidate should have a strong passion for cooking and a minimum of 5 years of experience in preparing and presenting a wide range of continental dishes. Key Responsibilities: Prepare and cook high-quality continental dishes as per menu and standards Supervise and coordinate activities of junior kitchen staff Ensure hygiene, cleanliness, and kitchen safety standards are strictly followed Maintain food cost and minimize wastage Innovate and introduce new dishes to enhance the menu Collaborate with the Head Chef and team to ensure smooth kitchen operations Requirements: Minimum 5 years of experience in Continental Cuisine Strong culinary skills and plating techniques Ability to work in a fast-paced environment Good communication and leadership skills Willingness to work flexible hours, including weekends Interested candidates can send their updated resumes to [email protected] or contact us on 9072771003 Job Type: Full-time Schedule: Day shift

Job description Job Title: Quality Control (QC) Executive – F&B (Bulk Catering) Location: Gurgaon Sector-63A Department: Quality Control / Food Safety Reports To: Quality Manager / Operations Head Experience Required: 2–5 years in large-scale or bulk food production/catering QC Education: B.Sc / M.Sc in Food Technology, Microbiology, or Hotel Management with food safety specialization Employment Type: Full-time Mode of Interview: Walk In Interview more Preferred Job Summary: The QC Executive for Bulk Catering is responsible for ensuring food quality, safety, and hygiene throughout the large-scale food preparation and dispatch process. This includes raw material inspection, process monitoring, hygiene audits, and final dispatch checks to meet both company and regulatory standards. Key Responsibilities:1. Raw Material Quality Check: Inspect all incoming raw materials (grains, vegetables, dairy, meat, etc.) for freshness, temperature, packaging, and expiry. Ensure materials meet vendor specifications and food safety norms. 2. Production Monitoring: Monitor large-scale cooking processes to ensure adherence to recipes, temperature control, cooking time, and hygiene. Ensure batch records and cooking logs are maintained. 3. Hygiene & Sanitation: Conduct daily kitchen and storage area hygiene inspections. Monitor staff hygiene (handwashing, PPE use, grooming). Check cleaning schedules, dishwashing, and sanitation logs. 4. Final Product Quality Control: Verify taste, texture, portioning, temperature, and packaging of food before dispatch. Conduct spot checks on tiffin boxes, bulk containers, and serving utensils. 5. Dispatch Monitoring: Ensure hot holding temperatures are maintained during loading. Verify food labels, container seals, delivery timing, and vehicle hygiene. 6. Documentation: Maintain checklists, daily QC reports, temperature logs, and non-conformance records. Report any deviations or potential hazards to the QC Manager immediately. 7. Pest & Waste Control: Ensure regular pest control and waste management practices are in place and documented. 8. Regulatory Compliance & Training: Ensure compliance with FSSAI, HACCP, and company standards. Assist in training kitchen staff on food safety and hygiene practices. Skills & Competencies: Strong understanding of food safety, HACCP, GMP, and FSSAI compliance Good knowledge of bulk cooking procedures and critical control points Keen observation, documentation, and reporting skills Ability to work during early hours or late shifts as per dispatch schedule Proficiency in MS Excel / digital logs / checklist formats Preferred Background: Experience in bulk or industrial catering (e.g., schools, hospitals, corporates, weddings, tiffin services) Certification in FSSAI/HACCP or ISO 22000 (preferred) To proceed, please fill out the following form or mail us on [email protected] *Google Form* https://forms.gle/nb8Cu5S5FP7DKy7y9 Note: (If link not open then do it copy and paste on browser) Job Types: Full-time, Fresher Pay: ₹18,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Work Location: In person Job Type: Full-time Pay: ₹18,000.00 - ₹30,000.00 per month Benefits: Food provided Provident Fund Schedule: Day shift Morning shift Work Location: In person

Commis Chef Job Responsibilities and Duties Monitors kitchen equipment and reports issues to superiors Continually develops culinary knowledge to produce high-quality meals Measures, mixes, and prepares meal ingredients, sauces, and seasonings Washes, chops, and cuts fruit, meat, and vegetable items Assesses inventory and requests resupply when necessary Plates meal items under the chef de partie’s supervision Disposes of spoiled items and adheres to sanitation policies Commis Chef Job Requirements High school diploma or equivalent; higher certification in culinary arts preferred 1-2 years of work experience in a similar role Good understanding of food, health, and safety regulations Excellent communication skills Computer literate Able to lift heavy items Able to work holidays and weekends Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹28,000.00 per month Benefits: Food provided Health insurance Leave encashment Paid sick time Provident Fund Education: Higher Secondary(12th Pass) (Preferred) Experience: Chef: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Company Description 7 Apple Hotels & Resorts have been redefining the concept of SMART value hotels in India for the past seven years. With Ten properties across cities such as Aurangabad, Goa, Jaipur, Lonavala, Mahape - Navi Mumbai, Pune - Pimpri, Pune - Viman Nagar, and Vadodara, we offer top-notch amenities designed for the modern traveler. Our rooms, restaurants, and other services cater to all your comfort needs and are perfect for both relaxation and socialization. We pride ourselves on delivering exceptional guest satisfaction through our dedicated services. Role Description This is a full-time, on-site role for a Chef de Partie (CDP) specializing in Indian Cuisine, located in Pernem. The CDP will be responsible for preparing and cooking dishes according to established recipes and standards. Day-to-day tasks include managing ingredient inventory, maintaining kitchen cleanliness, and adhering to health and safety regulations. The CDP will also assist in menu development, train junior kitchen staff, and ensure the quality and presentation of all dishes meet or exceed guest expectations. Qualifications Skilled in Indian Cuisine, cooking techniques, and food safety Experience in kitchen management and inventory control in the Hotel Industry. Ability to train and supervise junior kitchen staff A keen eye for detail in food presentation and quality control Strong organizational skills and ability to work in a fast-paced environment Excellent communication skills and a team-oriented attitude Certification from a culinary school or relevant experience in a similar role Prior experience in hospitality or hotel kitchens is a must to apply for this position

Additional Information Job Number 25125920 Job Category Food and Beverage & Culinary Location Marriott Executive Apartments Bengaluru UB City, 24 Vittal Mallya Road UB City, Bengaluru, Karnataka, India, 560001 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area. OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs. Schedules events, programs, and activities, as well as the work of others. Monitors the inflow of ordered materials and the maintenance of current materials. Conducts china, glass and silver inventories. Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards. Investigates reports and follows-up on employee accidents. Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each). Supervises employees ability to follow loss prevention policies to prevent accidents and control costs. Enforces proper cleaning routines for serviceware, equipment, floors, etc. Enforces proper use and cleaning of all dish room machinery. Ensures all food holding and transport equipment is in working order. Ensures compliance with all applicable laws and regulations. Ensures compliance with food handling and sanitation standards. Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner. Leading Kitchen Team Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Ensures and maintains the productivity level of employees. Serves as a role model to demonstrate appropriate behaviors. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Celebrates successes by publicly recognizing the contributions of team members. Encourages and builds mutual trust, respect, and cooperation among team members. Communicates performance expectations in accordance with job descriptions for each position. Establishes and maintains open, collaborative relationships with employees. Participates in the management of department's controllable expenses to achieve or exceed budgeted goals. Strives to improve service performance. Solicits employee feedback. Understands the impact of department's operation on the overall property financial goals and objectives. Ensuring Exceptional Customer Service Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Recruits, interviews, selects, hires, and promotes employees in the organization. Trains employees in safety procedures. Provides feedback to individuals based on observation of service behaviors. Reviews employee satisfaction results to identify and address employee problems or concerns. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. Ensures property policies are administered fairly and consistently. Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage. Participates in employee progressive discipline procedures. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The world is a big place and Marriott Executive Apartments offers temporary housing that feels like home in the biggest and best cities for business travel across Europe, Asia, Latin America, Africa and the Middle East. Join the Marriott Executive Apartments team and help our guests adapt to a new locale and feel comfortable and cared for while living away from home. In joining Marriott Executive Apartments, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25125990 Job Category Food and Beverage & Culinary Location The St. Regis Goa Resort, 438 1 34 Mobor, Goa, India, India, 403731 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Additional Information Job Number 25125904 Job Category Food and Beverage & Culinary Location Le Meridien Goa Calangute, Aguada Siolim Road Calangute, Goa, Goa, India, 403516 Schedule Full Time Located Remotely? N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Title: Dispatch Executive / Sr. Dispatch Executive Location: Bhandup, Mumbai Industry: Food & Beverages Experience: Minimum 1 Year (Preferred from same industry) CTC: ₹15,000 – ₹23,000 per month Shifts : Night Shifts (12 am to 10 am) About the Company: Love & Cheesecake is a premium dessert brand known for its handcrafted cakes, artisanal cheesecakes, and exceptional customer experience. We are passionate about quality and are looking to grow our backend operations team with dedicated professionals. Job Summary: We are looking for a Dispatch Executive / Sr. Dispatch Executive to manage and oversee the timely dispatch of our products from the central kitchen to various outlets or customers. The ideal candidate will have experience in logistics, inventory coordination, and a keen eye for detail to ensure high standards of quality and delivery timelines. Key Responsibilities: Coordinate and monitor daily dispatch activities from the central kitchen Ensure timely and accurate deliveries to outlets or customers Maintain records of dispatch schedules, delivery challans, and inventory movement Collaborate with production, packaging, and logistics teams for seamless operations Monitor vehicle routing and delivery efficiency Address and resolve any dispatch-related issues or delays Ensure all dispatches meet quality and packaging standards Maintain stock levels of dispatch materials (boxes, stickers, etc.) Generate daily dispatch reports and submit to operations manager Requirements: Minimum 1 year of experience in dispatch/logistics, preferably in the Food & Beverage industry Strong organizational and time management skills Familiarity with dispatch software or tools is a plus Ability to work under pressure in a fast-paced environment Basic knowledge of MS Excel and Google Sheets Willingness to work in shifts, including weekends or holidays if required Excellent communication and problem-solving skills Perks and Benefits: Opportunity to grow with a premium F&B brand Employee discounts on products Supportive and dynamic work environment To Apply: Please send your resume to recruitment@loveandcheesecake with the subject line “Application for Dispatch Executive – Bhandup” . Job Type: Full-time Pay: ₹15,000.00 - ₹23,000.00 per month Application Question(s): Are you comfortable for night Shifts Experience: Dispatching: 1 year (Required) Food industry: 1 year (Required) Shift availability: Night Shift (Required) Work Location: In person Speak with the employer +91 9076335135

Looking for a Commie for our pastry department in our new venture. Job Types: Full-time, Permanent Pay: From ₹20,000.00 per month Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Performance bonus Yearly bonus Work Location: In person

A Commi 3, also known as a Commis Chef III, is an entry-level position in a professional kitchen, primarily focused on assisting senior chefs with food preparation and maintaining a clean, organized workspace. They are responsible for a variety of tasks, including preparing ingredients, supporting cooking processes, and adhering to food safety and hygiene standards. Job Type: Full-time Pay: ₹10,208.52 - ₹18,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person

The job is as Chef De Parte at Nirvana Retreat Kurseong which is a luxury boutique resort in the Dow Hill area of Kurseong. The resort is highly rated on Google, Trip Advisor and Booking.com The customers are of a very standard. The resort has a fully functioning Restuarant which caters to both in house guests and others looking for a fine dining experience. We are looking for a chef with multi cuisine experience with primary expertise in indian and tandoor Job Type: Full-time Pay: ₹18,000.00 - ₹44,980.34 per month Benefits: Food provided Health insurance Leave encashment Schedule: Rotational shift Supplemental Pay: Yearly bonus Experience: Cooking experience even as Commis: 3 years (Preferred) Work Location: In person

Job Title: Service Associate (Steward) Location: Elan Miracle, Sector 84, Gurgaon CTC: ₹17,500 In-hand Salary: ₹14,000 Job Responsibilities: Welcome and greet guests in a friendly and professional manner. Take food and beverage orders accurately and efficiently. Serve food and drinks to guests, ensuring their satisfaction. Address guest inquiries and resolve any issues promptly. Assist guests with booking tickets and provide information about services. Maintain cleanliness and organization of tables and service areas. Work collaboratively with kitchen staff and other team members to ensure smooth service. Adhere to all company policies and procedures. Qualifications: Strong communication skills and a customer-oriented attitude. Completion of 12th/Diploma is mandatory. Age must be between 18 - 24 years. Ability to work effectively in a team and under pressure. Flexibility to work in rotational shifts (Morning, Afternoon, Evening). Willingness to assist in various service tasks as needed. Share your resume to [email protected] Job Types: Full-time, Permanent, Fresher Pay: ₹162,000.00 - ₹204,000.00 per year Benefits: Health insurance Paid sick time Provident Fund Schedule: Evening shift Rotational shift Weekend availability Supplemental Pay: Yearly bonus Application Question(s): What is your Age Work Location: In person Speak with the employer +91 8445022782

Job Title: Kitchen Helper, Commis Chef (Levels 1, 2 & 3) Location: Bangalore Reports to: Chef de Partie / Head Chef Employment Type: Full-time Job Summary: We are hiring Kitchen Helpers, Commis Chefs at all levels (Commis 1, 2 & 3) to join our kitchen team. You will assist in food preparation, cooking, and maintaining kitchen hygiene standards. Responsibilities vary by experience level. Responsibilities : Kitchen Helper *Assist in basic food preparation such as washing, peeling, cutting, and organizing ingredients as directed by the chef or kitchen supervisor. *Maintain cleanliness and hygiene across all kitchen areas, including equipment, workstations, and utensils. *Support inventory tasks by receiving deliveries, storing food items properly, and notifying the team of low stock levels. *Ensure proper waste disposal and follow kitchen sanitation and safety protocols at all times. *Provide general kitchen support during busy periods, including helping with dishwashing and food plating as needed. Commis 1 (Senior) Prepare and cook dishes as per recipes Guide junior staff (Commis 2 & 3) Maintain kitchen cleanliness and food safety Assist Chef de Partie with daily operations Commis 2 (Intermediate) Assist in food prep (cutting, marinating, basic cooking) Keep your section clean and organized Follow kitchen safety and hygiene procedures Support Commis 1 and learn advanced techniques Commis 3 (Junior/Entry-Level) Perform basic prep tasks (peeling, washing, portioning) Help with cleaning and setup Learn and follow food safety guidelines Support the kitchen team with daily duties Requirements: Passion for cooking and learning Team player with a good attitude Culinary training or experience (required for Commis 1 & 2) Willingness to work flexible shifts

"Food" and "Accommodation" can be provided if required. The candidate is preferred to have knowledge of how to make different varieties of momos. Responsibilities: To manage the kitchen and food cart both alongwith other employee/cook. This includes cooking, cleaning, handling customers, etc. We’re looking for someone energetic, polite, and reliable who can represent the GOLMO MOMO brand with a smile. Performance bonuses will also be given.

Vacancy for Cloud Kitchen Staff . Role : Cooking/Assembling and Packing.

Usage of Espresso machines double gear LaCarmili machine Perfect in Latte Art. Continental Cooking Pizza, Pasta, Spaghetti, Burger, Lasanga..... Stock update morning shift

Job Description – Sales Officer Job SummaryAchieve sales targets, manage distributors and retailers, and ensure strong brand visibility in the assigned territory Key ResponsibilitiesSales & Revenue Generation Achieve monthly, quarterly, and annual sales targets. Increase sales volume by developing relationships with retailers, distributors, and wholesalers. Identify new business opportunities to expand market share. Market & Retailer Management Regularly visit retail outlets to ensure product availability and visibility. Collect and analyze market feedback, competitor activities, and customer preferences. Address and resolve retailer concerns regarding pricing, supply, and product promotions. Distributor & Channel Management Manage and develop relationships with distributors and stockists. Ensure proper inventory management and timely replenishment of stock. Monitor distributor performance and ensure adherence to company policies. Promotions & Merchandising Execute trade promotions, in-store branding, and visibility campaigns. Work with marketing teams to drive promotional activities and product launches. Reporting & Analysis Maintain and submit daily/weekly/monthly sales reports. Analyze sales data to identify trends and areas for improvement. Provide insights on competitor strategies and pricing. Task DescriptionSecondary SalesVisit 50 to 60 retail outlets per day in the given beat as per PJP Cover newly opened oultets along the way Check stock levels at each outlet Check validity and freshness. Arrange them in order. Collect orders for each outlet and update it in the sales force automation app Share the orders with the distributor at the end of the day Ensure supply to outlets as per the order taken Report the market situation in summary to the senior at the end of the day Primary SalesCheck physical stock at distributor godown, collect stock levels Maintain stocks in first-in first-out manner Collect payments from distirbutors as per the agreed terms Make primary order from distributor based on the desired stock level QualificationsEducation - Graduation Degree Experience – 3+ years in FMCG industry Gender – Male Age – 25 to 45 years Location – Localite to the given territory Language – Local language proficiency (Kannada, Tulu) Traveling – Own two-wheeler for daily travel Phone – Smart phone with Android OS Working ConditionsField work i.e. personal visit to retailers and distributors in own 2 wheeler Document the work done in the sales force automation app 9 hours of field work from 1st outlet to last outlet for the day 8 hours incase the beat is at an outside location Working from Monday to Saturday, Sunday holiday Report to Area Sales Manager Knowledge (What they should know)FMCG Industry & Market Trends - Understanding of the FMCG sector, including consumer behavior, market trends, and competitive landscape. Sales & Distribution Network - Knowledge of general trade (GT) and modern trade (MT), and e-commerce sales channels. Product Knowledge - In-depth knowledge of the company’s products, benefits, and differentiators. Retail & Trade Marketing - Understanding promotional strategies, merchandising, and branding at retail points. Sales Analytics - Ability to interpret sales data, analyze trends, and derive actionable insights. Geographical Insights - Awareness of the assigned territory’s consumer preferences, demographics, and competitor activities. Skills (What they should be able to do)Sales & Negotiation - Strong ability to pitch products, close deals, and negotiate pricing and margins. Communication & Persuasion - Clear and effective communication with distributors, retailers, and internal teams. Relationship Management - Building and maintaining long-term partnerships with retailers and distributors. Problem-Solving - Quickly addressing customer complaints, stock issues, and market challenges. Time & Territory Management - Efficiently covering the assigned region, planning store visits, and optimizing routes. Reporting & Data Analysis - Using MS Excel and CRM tools to track sales performance, forecast demand, and report findings. Teamwork & Collaboration - Working with internal teams (marketing, logistics, finance) for smooth execution. Attitude (How they should approach the job)Proactive & Target-Driven - Passion for achieving and exceeding sales targets. Customer-Centric Mindset - Focused on customer satisfaction and service excellence. Resilience & Adaptability - Ability to handle rejections, tough market conditions, and changing strategies. Integrity & Professionalism - Honest and ethical approach in sales dealings. Self-Motivated & Energetic - Ability to work independently with a go-getter attitude. Competitive Spirit - Willingness to outperform competitors and continuously improve. CompensationFixed Salary defined in terms of CTC Incentives - ` 3,000 per month on achieving 100% of the monthly target, proportionally above 90% of the target Traveling expenses at ` 3 per km Daily Allowance of ` 75 per day ESI, PF as applicable Paid Leaves Introduction to CocoguruCocoguru are manufacturers of pure coconut oil from Puttur. Varieties of coconut oil like Roasted and Cold Pressed are made. They are suitable for cooking and available in consumer packs like pouch, bottles and cans. Oil fried snacks like Banana Chips, Murukku, Nippattu etc are made from coconut oil and sold in pouches. Manufactured at a modernised unit at Kallarpe, Puttur distributed in general stores and super markets at coastal and malnad districts of Karnataka and Bengaluru city. Products are also sold in major ecommerce portals like Amazon, Flipkart and Jiomart all over India.

Job Description – Sales Officer Job SummaryAchieve sales targets, manage distributors and retailers, and ensure strong brand visibility in the assigned territory Key ResponsibilitiesSales & Revenue Generation Achieve monthly, quarterly, and annual sales targets. Increase sales volume by developing relationships with retailers, distributors, and wholesalers. Identify new business opportunities to expand market share. Market & Retailer Management Regularly visit retail outlets to ensure product availability and visibility. Collect and analyze market feedback, competitor activities, and customer preferences. Address and resolve retailer concerns regarding pricing, supply, and product promotions. Distributor & Channel Management Manage and develop relationships with distributors and stockists. Ensure proper inventory management and timely replenishment of stock. Monitor distributor performance and ensure adherence to company policies. Promotions & Merchandising Execute trade promotions, in-store branding, and visibility campaigns. Work with marketing teams to drive promotional activities and product launches. Reporting & Analysis Maintain and submit daily/weekly/monthly sales reports. Analyze sales data to identify trends and areas for improvement. Provide insights on competitor strategies and pricing. Task DescriptionSecondary SalesVisit 50 to 60 retail outlets per day in the given beat as per PJP Cover newly opened oultets along the way Check stock levels at each outlet Check validity and freshness. Arrange them in order. Collect orders for each outlet and update it in the sales force automation app Share the orders with the distributor at the end of the day Ensure supply to outlets as per the order taken Report the market situation in summary to the senior at the end of the day Primary SalesCheck physical stock at distributor godown, collect stock levels Maintain stocks in first-in first-out manner Collect payments from distirbutors as per the agreed terms Make primary order from distributor based on the desired stock level QualificationsEducation - Graduation Degree Experience – 3+ years in FMCG industry Gender – Male Age – 25 to 45 years Location – Localite to the given territory Language – Local language proficiency (Kannada, Tulu) Traveling – Own two-wheeler for daily travel Phone – Smart phone with Android OS Working ConditionsField work i.e. personal visit to retailers and distributors in own 2 wheeler Document the work done in the sales force automation app 9 hours of field work from 1st outlet to last outlet for the day 8 hours incase the beat is at an outside location Working from Monday to Saturday, Sunday holiday Report to Area Sales Manager Knowledge (What they should know)FMCG Industry & Market Trends - Understanding of the FMCG sector, including consumer behavior, market trends, and competitive landscape. Sales & Distribution Network - Knowledge of general trade (GT) and modern trade (MT), and e-commerce sales channels. Product Knowledge - In-depth knowledge of the company’s products, benefits, and differentiators. Retail & Trade Marketing - Understanding promotional strategies, merchandising, and branding at retail points. Sales Analytics - Ability to interpret sales data, analyze trends, and derive actionable insights. Geographical Insights - Awareness of the assigned territory’s consumer preferences, demographics, and competitor activities. Skills (What they should be able to do)Sales & Negotiation - Strong ability to pitch products, close deals, and negotiate pricing and margins. Communication & Persuasion - Clear and effective communication with distributors, retailers, and internal teams. Relationship Management - Building and maintaining long-term partnerships with retailers and distributors. Problem-Solving - Quickly addressing customer complaints, stock issues, and market challenges. Time & Territory Management - Efficiently covering the assigned region, planning store visits, and optimizing routes. Reporting & Data Analysis - Using MS Excel and CRM tools to track sales performance, forecast demand, and report findings. Teamwork & Collaboration - Working with internal teams (marketing, logistics, finance) for smooth execution. Attitude (How they should approach the job)Proactive & Target-Driven - Passion for achieving and exceeding sales targets. Customer-Centric Mindset - Focused on customer satisfaction and service excellence. Resilience & Adaptability - Ability to handle rejections, tough market conditions, and changing strategies. Integrity & Professionalism - Honest and ethical approach in sales dealings. Self-Motivated & Energetic - Ability to work independently with a go-getter attitude. Competitive Spirit - Willingness to outperform competitors and continuously improve. CompensationFixed Salary defined in terms of CTC Incentives - ` 3,000 per month on achieving 100% of the monthly target, proportionally above 90% of the target Traveling expenses at ` 3 per km Daily Allowance of ` 75 per day ESI, PF as applicable Paid Leaves Introduction to CocoguruCocoguru are manufacturers of pure coconut oil from Puttur. Varieties of coconut oil like Roasted and Cold Pressed are made. They are suitable for cooking and available in consumer packs like pouch, bottles and cans. Oil fried snacks like Banana Chips, Murukku, Nippattu etc are made from coconut oil and sold in pouches. Manufactured at a modernised unit at Kallarpe, Puttur distributed in general stores and super markets at coastal and malnad districts of Karnataka and Bengaluru city. Products are also sold in major ecommerce portals like Amazon, Flipkart and Jiomart all over India.

Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards Job Type: Full-time Pay: ₹35,000.00 - ₹40,000.00 per month Benefits: Flexible schedule Food provided Health insurance Leave encashment Paid sick time Paid time off Experience: total work: 5 years (Required) Work Location: In person

Job Title: Commis Chef I Location: Mumbai, India Cuisine Focus: South Indian Reports To: Sous Chef / Head Chef Accommodation: Provided by the employer Job Summary: The Commis Chef I is responsible for preparing and cooking authentic South Indian dishes, maintaining high culinary standards, and ensuring smooth kitchen operations. This role requires a solid understanding of South Indian ingredients, techniques, and presentation styles. Key Responsibilities: Prepare and cook South Indian dishes including dosa, idli, vada, sambar, chutneys, rasam, poriyal, and more. Maintain hygiene and cleanliness standards in the kitchen. Assist the Sous Chef and Head Chef in daily kitchen operations and mise-en-place. Monitor stock levels and report shortages. Requirements: Minimum 3-5 years of experience in a professional South Indian kitchen. Expertise in South Indian cooking techniques and ingredients. Familiarity with traditional kitchen equipment (e.g., dosa tawa, idli steamer). Job Types: Full-time, Permanent Pay: Up to ₹18,000.00 per month Application Question(s): Have you worked in a South Indian restaurant Can you prepare south indian dishes

Job Title: Pizza Chef Department: Kitchen Operations / Culinary Location: Bandra west Reports to: Head Chef / Kitchen Manager Job Type: Full-time Experience: 1–5 years Job Summary: We are seeking a skilled and passionate Pizza Chef to join our culinary team. The ideal candidate will be responsible for preparing a wide variety of pizzas using traditional and modern recipes, managing dough preparation, and ensuring kitchen hygiene and food quality. This role requires attention to detail, creativity, and speed in a high-pressure kitchen environment. Key Responsibilities: Pizza Preparation: Prepare fresh dough, sauces, and toppings daily Make various styles of pizza (hand-tossed, thin crust, stuffed crust, etc.) Cook pizzas in ovens to the perfect temperature, timing, and texture Monitor food preparation and presentation standards Inventory & Cleanliness: Maintain and manage stock of ingredients and kitchen supplies Ensure FIFO (First In First Out) for inventory usage Maintain kitchen cleanliness, sanitization, and food safety practices Follow all food hygiene and safety standards (FSSAI compliance if applicable) Coordination & Efficiency: Coordinate with front-of-house staff for timely orders Prepare items based on order dockets or KOT system Minimize food wastage through proper portion control Assist in training kitchen helpers or junior chefs if required Skills & Qualifications: Proven experience as a Pizza Chef or Cook in a pizzeria/QSR Knowledge of dough proofing, fermentation, and baking techniques Ability to work in a fast-paced kitchen under pressure Familiarity with kitchen equipment, ovens, and safety procedures Team player with strong organizational skills Job Type: Full-time Pay: ₹12,000.00 - ₹25,000.00 per month Work Location: In person

Company Description Suzie’s is a whimsical garden restaurant located in the lush by-lanes of Assagao, North Goa. Our playful fusion cuisine blends local ingredients with various cooking styles, creating a unique dining experience. The menu changes four to five times a year, reflecting the seasonal produce and moods of Goa. Complementing our food, each cocktail on the menu is thoughtfully crafted and is a labor of love. Role Description This is a full-time, on-site role for a Waiter/Waitress/Fresher at Suzie's, located in North Goa. The responsibilities include greeting and seating guests, taking orders, serving food and beverages, answering questions, and ensuring a high level of customer satisfaction. Additional duties may include setting up tables, handling payments, providing menu recommendations, and maintaining a clean and welcoming dining environment. Qualifications Strong Customer Service skills Experience in Food & Beverage service Effective Communication abilities Knowledge of Cooking basics (beneficial but not required) Ability to work in a fast-paced environment Friendly and positive attitude Good organizational and multitasking skills Previous experience in a similar role is an advantage but not essential Note : Food and Accommodation in Goa will be provided.

Job Summary: We are seeking a skilled and passionate Indian Chef to join our culinary team. The ideal candidate will have expertise in traditional and modern Indian cuisine, a deep understanding of regional dishes, and a creative approach to presentation and flavor. You will be responsible for preparing authentic Indian dishes, managing kitchen operations, ensuring hygiene standards, and contributing to menu development. Key Responsibilities: Prepare and cook a wide variety of Indian dishes, including North Indian, South Indian, and regional specialties. Ensure food is prepared in accordance with standard recipes and presentation specifications. Supervise kitchen staff involved in Indian cuisine preparation. Maintain high standards of hygiene, cleanliness, and safety in the kitchen. Monitor food stock, reduce waste, and manage kitchen inventory related to Indian food. Assist in the development of Indian menus and seasonal specials. Coordinate with the purchasing department to source authentic Indian ingredients. Ensure compliance with health and safety regulations. Train and mentor junior chefs and kitchen staff in Indian cooking techniques. Requirements: Proven experience as an Indian Chef in a hotel, restaurant, or similar establishment (typically 5+ years). In-depth knowledge of Indian spices, ingredients, and cooking techniques. Culinary degree or diploma preferred but not mandatory with sufficient experience. Strong leadership and team management skills. Ability to work under pressure and maintain consistency. Excellent organizational and time management skills. Good communication skills in English; knowledge of local languages is a plus. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Rotational shift Supplemental Pay: Yearly bonus Work Location: In person

Job Title: Housekeeping & Packaging Staff Location: Lower Parel. Mumbai Type: Full-time. Job Description: We are looking for a responsible and hardworking individual to handle both housekeeping and packaging tasks. The role involves keeping the workplace clean and organized, and helping with packing products as needed. Key Responsibilities: Clean floors, work areas, and storage Dusting and general maintenance of cleanliness Assist in packing products neatly and accurately Label and organize packages properly Requirements: Basic cleaning and packaging knowledge Ability to do physical work Attention to detail and cleanliness Team player with a positive attitude Job Types: फ़ुल-टाइम, स्थायी, फ्रेशर Pay: ₹11,000.00 per month Benefits: आने जाने में सहायता