7077 Cooking Jobs - Page 2

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. Coordinates daily tasks with the Sous Chef. Responsible to supervise junior chefs or commis. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure that the production, preparation and presentation of food are of the highest quality at all times. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Ensure effective communication between staff by maintaining a secure and friendly working environment. Establishing and maintaining effective inter-departmental working relationships. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Personally responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Checks periodically expiry dates and proper storage of food items in the section. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events. Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Health insurance Provident Fund Ability to commute/relocate: Ernakulam, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: total work: 10 years (Preferred)

Company Description Hilton Hotels & Resorts is a globally recognized hospitality brand with over 600 hotels in exciting destinations around the world. Known for exceptional hospitality, inspiring design, and award-winning bars and restaurants, Hilton is a trusted place for guests to stay and experience memorable moments. Role Description This is a full-time on-site Bakery Commi role located in Jaipur. The Bakery Commi will be responsible for food preparation, maintaining hygiene standards, effective communication with team members, cooking, and utilizing culinary skills to create delicious baked goods. Qualifications Food Preparation and Cooking skills Hygiene standards compliance Effective Communication Culinary Skills Experience in a bakery or pastry kitchen Ability to work in a fast-paced environment Attention to detail Certification in culinary arts is a plus

Urgent need for an Indian cook chef for Nigeria with have good experience. Job Description: - Prepare and cook traditional Indian dishes, including fish, meat, and vegetarian options - Develop and maintain recipes, ensuring consistency and quality - Manage kitchen operations, including food preparation, presentation, and plating - Maintain high standards of food safety, hygiene, and kitchen cleanliness - Collaborate with the culinary team to create new menu items and specials - Train and mentor junior staff members to enhance their skills Job Type: Full-time Pay: ₹50,000.00 - ₹60,000.00 per month Benefits: Provident Fund Work Location: In person

Navodaya Residencia for Girls – A Division of Gyan Jyoti Educational Services Location: Adampool Highway, Gangtok, East Sikkim Job Type: Full-Time (Preferably Residential) Salary: ₹20000 – ₹30000 per month (Based on experience) Accommodation: Free accommodation and meals for residential staff Job Schedule: 7 Days a Week Immediate Requirement for Winter Crash Course Start Date: December 2025 Initial Appointment: December to February (Probation Period) Extension: 1-Year Contract (Based on Performance and Conduct) Job Title: Cook Location: Navodaya Residencia for Girls, Adampool Highway, Gangtok Reporting To: Kitchen In-Charge / Chief Coordinator Employment Type: Full-Time (Residential Preferred) Job Summary: We are looking for a responsible, hygienic, and experienced Cook to prepare daily meals for students and staff in a residential setup. The Cook must ensure nutritional balance, taste, timely service, and hygiene in every meal prepared. Key Responsibilities: Plan and prepare vegetarian meals (breakfast, lunch, evening snacks, and dinner) as per the weekly menu approved by management Ensure all food is prepared hygienically and served on time Maintain cleanliness of cooking area, utensils, and equipment Ensure proper storage of raw and cooked food to prevent spoilage and wastage Monitor kitchen inventory and inform Kitchen In-Charge for timely replenishment Assist in developing menus keeping in mind taste, nutrition, and variety Follow food safety standards and fire safety protocols Supervise and guide kitchen helpers in daily tasks Cooperate with Chief Coordinator and Hostel Warden for special dietary needs (sick students, fasting, etc) Maintain a daily cooking log (meals prepared, timings, remarks) Required Skills and Experience: Minimum 3 years of experience as a Cook in hostel, school, restaurant, or institutional kitchen Knowledge of North and South Indian vegetarian cuisine Basic understanding of food safety, hygiene, and nutrition Ability to handle bulk cooking with consistency in taste and portion Ability to maintain discipline and cleanliness Educational Qualification: No formal education required. Basic literacy preferred Job Type: Full-time Pay: ₹20,000.00 - ₹30,000.00 per month Work Location: In person Expected Start Date: 01/12/2025

Job Summary: We are looking for a skilled and passionate Cook to join our team at our facility in Kopargaon. The ideal candidate should have hands-on experience in preparing Indian meals and managing kitchen operations with a focus on hygiene, taste, and timeliness. Key Responsibilities: Prepare and cook vegetarian and/or non-vegetarian meals as per the menu. Maintain cleanliness and hygiene in the kitchen and dining areas. Ensure timely preparation of meals for staff, students, or customers. Monitor inventory and inform management when stock is low. Follow food safety and sanitation guidelines. Assist in menu planning based on seasonal ingredients and feedback. Handle kitchen equipment and utensils properly and safely. Requirements: Proven experience as a Cook or similar role. Knowledge of various cooking methods, ingredients, and procedures. Ability to follow recipes and create basic to moderately complex dishes. Good understanding of food hygiene and safety practices. Physically fit and able to work in a fast-paced kitchen environment. Team player with a positive attitude. Preferred Qualifications: Experience in cooking for institutes, hostels, or small restaurants. Basic understanding of kitchen inventory and cost control. Multilingual (Marathi/Hindi preferred). Benefits: Meals provided Accommodation (if applicable) Uniform (if applicable) Friendly and respectful work environment Job Types: Full-time, Permanent Pay: ₹8,086.00 - ₹20,000.00 per month

Sun Foundation’s Overview: Sun Foundation is a renowned NGO dedicated to Free of Cost Skill development and Jobs. With over 25 years of experience in livelihood sector, the organization has been instrumental in empowering individuals with valuable skills and securing employment opportunities. Led by Chairman Mr. Vikramjit Singh Sahney, Padma Shri Member of Parliament, Rajya Sabha, we are committed to bridging the gap between education and employment by offering high-quality training programs tailored to industry needs. Distt De-addiction Rehabilitation Centre Sector 66 Mohali: By taking a milestone step in its mission, Sun Foundation has collaborated with Govt of Punjab to run Skill Development Programs in 19 Rehabilitation Centres across Punjab. Key Responsibilities . Impart training classes for 4 hours a day on regular basis. . Preparing Lesson Plans and plan activities which develops 21st century Skills in the students . Assess students time to time. . Other tasks asked by the management time to time. . Maintaining data for attendance and assessment of students. Qualifications Required. . Diploma/degree preferably in cooking/chef or hotel management. Experience Required . 2-3 years of experience in hospitality or in imparting cooking classes. Candidates with a strong zeal of social service and serve humanity are highly encouraged to apply Job Types: Part-time, Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Paid time off Language: English (Preferred) Work Location: In person

Job Description We are seeking a talented and passionate Chef De Partie specializing in Asian cuisine to join our culinary team in Mysuru, India. As a key member of our kitchen staff, you will be responsible for preparing and presenting high-quality Asian dishes while maintaining the highest standards of food safety and hygiene. Prepare and cook a variety of Asian dishes, ensuring consistency and quality in taste and presentation Manage a specific section of the kitchen, overseeing junior staff and coordinating with other sections Assist in menu planning and recipe development, incorporating local ingredients and flavors Ensure proper food storage, handling, and rotation to minimize waste and maintain freshness Maintain a clean and organized work environment, adhering to food safety and sanitation standards Collaborate with the Head Chef and other team members to improve processes and enhance overall kitchen efficiency Train and mentor junior kitchen staff in Asian cuisine preparation techniques and kitchen operations Assist in inventory management and ordering of ingredients and supplies Participate in menu tastings and provide feedback for continuous improvement Qualifications Culinary degree or diploma from a recognized institution Minimum 2-3 years of experience as a Chef de Partie or in a similar role, preferably in high-volume kitchens Proven expertise in Asian cuisine, with a strong understanding of various regional flavors and cooking techniques Excellent knife skills and proficiency in using various kitchen equipment Strong knowledge of food safety and sanitation practices, with a current Food Safety Certification Ability to work efficiently in a fast-paced environment while maintaining attention to detail Excellent time management and multitasking abilities Strong communication and leadership skills to effectively manage a kitchen section Creativity and passion for developing new recipes and menu items Familiarity with local ingredients and flavors in Mysuru, India Flexibility to work varying shifts, including evenings, weekends, and holidays

Company Description Burma Burma Restaurant & Tea Room is the only Pan India specialty Burmese cuisine restaurant, celebrating robust flavors and cooking styles from Burma. Founded by childhood friends Chirag Chhajer and Ankit Gupta, Burma Burma operates 13 restaurants and delivery kitchens across India. The restaurant offers a unique fusion of Burma’s migrant food cultures, street food, and traditional homestyle cooking. With a constantly evolving menu, Burma Burma promises a wholesome dining experience with exceptional food and exemplary service. Role Description This is a full-time on-site role for a Steward, located in Delhi, India. The Steward will be responsible for providing exceptional customer service, maintaining cleanliness and organization in the dining area, assisting with food and beverage service, and ensuring a pleasant dining experience for all guests. Additional responsibilities include setting up tables, handling reservations, and supporting the team during peak hours. Qualifications Excellent Customer Service and Communication skills Experience and knowledge in Food & Beverage service Ability to assist in Training and food service operations Strong organizational and multitasking abilities Positive attitude and ability to work in a team environment Previous experience in the hospitality industry is a plus High school diploma or equivalent

About the Company Raksha Hospitality is one of Mumbai’s most trusted names in hospitality, catering, and event services, with over three decades of experience. From intimate gatherings to grand celebrations, we deliver flavorful, high-quality cuisine backed by smooth, reliable service. With a dedicated team and a deep understanding of cultural and corporate needs, we make every event memorable—because great food and exceptional hospitality bring people together. Website: https://rakshahospitality.com/ Job Summary The Chef de Partie (CDP) manages a specific kitchen section with expertise in Pan Asian cuisines like Chinese, Thai, Japanese, and Korean. Responsible for supervising junior staff, ensuring timely food preparation, and maintaining high standards of quality, hygiene, and safety in line with FSSAI guidelines. Also supports menu development, controls inventory, reduces wastage, and ensures smooth coordination with kitchen and service teams. Key Responsibilities 1. Food Preparation & Cooking Prepare and cook a variety of Pan Asian dishes (Chinese, Thai, Japanese, Korean) as per standardized recipes and presentation guidelines Ensure timely and consistent preparation during service hours while maintaining portion control and quality standards Maintain high standards of taste, texture, and plating of all dishes from the section 2. Kitchen Operations Oversee and manage a specific section (e.g., Wok, Sushi, Grill) Supervise and guide Commis Chefs and junior staff Ensure ingredients and prep items are ready before each shift and properly stored 3. Hygiene, Safety & Cleanliness Follow all FSSAI and food safety regulations in food handling and kitchen practices Ensure cleanliness and sanitation of work areas, equipment, and utensils Implement proper labelling, storage, and FIFO practices 4. Research & Development (R&D) Contribute to new menu development by researching trends and experimenting with dishes Participate in food tastings and trials Provide creative input for improving existing dishes in flavour, presentation, and cost-efficiency 5. Inventory & Cost Control Monitor inventory levels and notify the Sous Chef or Executive Chef of shortages or spoilage Avoid wastage through proper planning and portioning Ensure proper usage and storage of raw materials 6. Team Management & Coordination Coordinate with other sections and service teams for smooth operations Attend daily briefings and contribute ideas for menu and process improvements Train, mentor, and motivate junior staff in cooking techniques, hygiene, and kitchen procedures Skills Strong knife skills and culinary techniques Experience in high-pressure kitchen environments Ability to maintain hygiene and food safety at all times Capability to lead and manage kitchen staff effectively Knowledge of seasonal menu planning and cost control Preferred Qualification & Experience Culinary Diploma or Certification from a recognized institute Minimum 3 years as CDP in Pan Asian cuisine at reputed hospitality establishments Languages English, Hindi (additional regional languages are an advantage) Travel Requirements As the role demands, especially during peak seasons Location : Mumbai Compensation : Competitive, aligned with experience and industry standards Note: Only candidates from Mumbai, Mumbai (Suburban), Mira-Bhayander, and Vasai-Virar will be considered. Apply at: [email protected] Job Types: Full-time, Permanent Pay: ₹300,000.00 - ₹400,000.00 per year Application Question(s): Do you have at least 3 years of experience as a Chef de Partie in Pan Asian cuisine (such as Chinese, Thai, Japanese, or Korean)? Have you supervised a kitchen section and managed junior chefs or commis staff? Are you well-versed in FSSAI food safety standards and professional kitchen hygiene practices? Do you currently reside in Mumbai, Mumbai (Suburban), Mira-Bhayander, or Vasai-Virar? Work Location: In person

Urgent Hiring, Designation - Cashier Education - Any Graduate Experience - 1 to 2 Year and Cash Handling work Salary - 11000 to 14000 Company - Atul Motors Pvt. Ltd (Maruti Suzuki) Location - Near Bhaktinagar Railway Station, Tagore Road, Rajkot Apply Now : 6352166465 or [email protected] Job Type: Full-time Pay: ₹11,000.00 - ₹14,000.00 per month Work Location: In person

Key Responsibilities: Prepare and cook a variety of Bengali dishes, including vegetarian and non-vegetarian items. Ensure the authenticity of recipes and maintain consistent taste and quality. Plan menus, including festive and seasonal specialties. Manage kitchen operations, including stock control, portioning, and waste reduction. Maintain cleanliness and hygiene standards as per food safety regulations. Train and guide junior kitchen staff in Bengali cuisine preparation. Coordinate with the management for daily specials and catering orders. Requirements: Proven work experience as a Bengali Chef or in a similar culinary role. Expertise in Bengali spices, cooking styles, and regional specialties. Ability to innovate while preserving traditional flavors. Strong organizational and multitasking skills. Knowledge of food safety and hygiene practices. Flexibility to work in shifts, weekends, and festive seasons. Preferred Qualifications: Culinary degree or certification (preferred, not mandatory). Previous experience in reputed Bengali restaurants or catering services. Job Type: Full-time Pay: ₹8,652.07 - ₹31,008.01 per month Work Location: In person

We are looking for a dedicated and trustworthy person to join our team as a Housekeeping & Staff Cook . The job includes keeping guest rooms, common areas, and office spaces clean, as well as preparing daily meals (lunch, and dinner) for about 4 staff members. This is a friendly work environment with no pressure , and we value respect, teamwork, and a positive attitude. Key Responsibilities: Clean and maintain guest rooms, public/common areas, and office spaces. Cook healthy and simple meals for staff (approx. 5 people). Maintain kitchen cleanliness and assist with basic groceries. Ensure hygiene and orderliness across all areas. What We Offer: Salary up to ₹18,000 (based on experience) Free accommodation Friendly, supportive work environment No work pressure, respectful atmosphere Requirements: Prior experience in housekeeping or cooking preferred Responsible, honest, and willing to learn Able to stay on-site (accommodation included) Preference for candidates from Thrissur , but others are welcome too How to Apply: Call or WhatsApp: 9072332965 Or apply directly through Indeed Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Work Location: In person

Job Title: Cashier (Male Preferred) Location: Coimbatore Job Type: Full-Time / Split Shift Job Timing: Shift 1: 11:00 AM – 4:00 PM Break Shift 2: 7:00 PM – 11:00 PM Responsibilities: Handle cash transactions accurately and efficiently. Maintain records of daily transactions. Provide excellent customer service and respond to customer queries. Keep the billing counter clean and organized. Coordinate with the team for smooth daily operations. Requirements: Male candidates preferred. Candidates from Coimbatore are preferable. Minimum 1 year of experience as a cashier or in a similar role preferred. Basic knowledge of cash handling and POS systems. Good communication and customer service skills. Honest, punctual, and trustworthy. Benefits: Food will be provided. Friendly working environment. Salary: ₹16,000 per month Contact: 7708262099 Job Types: Full-time, Permanent Pay: ₹16,000.00 per month Work Location: In person

Looking for a cook pair - Husband and Wife or 2 Females (Cook & Helper) Hostel Food Menu South Indian - All items cooking must have experience Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹25,000.00 per month Benefits: Food provided Experience: Cooking: 1 year (Preferred) total work: 1 year (Preferred) Work Location: In person

Company Description Food Cart service Operating out of hariom nagar, Food Cart specializes in providing high-quality food service solutions. We take pride in offering diverse and delicious food options, focusing on excellence in both flavor and service. Role Description This is a full-time, on-site role for a Chef located in Patna gola road . The Chef will be responsible for preparing and cooking a variety of dishes to meet the company’s standards. Daily tasks include menu planning, ingredient selection, food preparation, cooking, plating, and maintaining kitchen hygiene. The Chef will also manage kitchen staff, oversee inventory, and ensure compliance with health and safety regulations. Qualifications Excellent culinary skills, including menu planning, food preparation, and cooking Experience in ingredient selection and inventory management Strong knowledge of health and safety regulations in the kitchen Ability to manage kitchen staff and maintain kitchen hygiene Excellent communication and teamwork skills Relevant culinary degree or certification is preferred Prior experience in professional kitchens is a plus

Responsibilities Supervise and coordinate activities of dining room personnel Ensure consistent high-level service and customer satisfaction Manage staff schedules and handle operational logistics Liaise between the kitchen and service areas to ensure smooth operations Address and resolve guest complaints and concerns promptly Maintain inventory and report needs for supplies and equipment Train new employees and conduct regular staff meetings Implement and monitor health and safety protocols Job Type: Full-time Pay: ₹17,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Work Location: In person

Helper cook who can make tea and snacks Job Type: Full-time Pay: ₹8,000.00 - ₹12,000.00 per month Work Location: In person

Sous Chef(Western) With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others. If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike. The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel’s kitchen. What will I be doing? As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel’s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests’ requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members’ work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel’s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for? A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate or above. 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred. Work experience in similar capacity with international chain hotels preferred. What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travellers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Urgent Hiring: House Chef (Indian & Multi-cuisine Expert) – Saket, Delhi | ₹80,000–₹90,000 + Visa + Accommodation We are a Private family based in Saket, New Delhi , urgently looking for a highly skilled and experienced House Chef to join our household. The ideal candidate must specialize in Indian and Multicuisine dishes and be comfortable traveling internationally with the family. Job Details: Position: House Chef (Live-in ) Interview Location: Saket, New Delhi Salary: ₹80,000 – ₹90,000/month Benefits: Free Accommodation + Visa support for international travel Joining: Immediate Responsibilities: Prepare daily meals (vegetarian & non-vegetarian Indian dishes) Plan weekly menus based on family preferences and health needs Maintain cleanliness and hygiene in the kitchen Source quality groceries or coordinate with household staff Travel with the family abroad when required Requirements: Minimum 3–5 years experience as a house/personal chef Expert in Indian cuisine (North & South Indian styles) Must have worked in private homes Ready to travel outside India Neat, disciplined, and professional in behavior Passport holder or willing to apply What We Offer: High salary package ₹80,000–₹90,000/month Visa support for international trips Free accommodation Long-term job with a reputed family Safe, respectful work environment How to Apply: Please send your updated CV , recent photo , and references . Immediate hiring – Apply now if you meet the criteria. Job Types: Full-time, Permanent Pay: ₹80,000.00 - ₹90,000.00 per month Benefits: Food provided Ability to commute/relocate: Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Experience: House Chef: 10 years (Required) Willingness to travel: 100% (Preferred) Work Location: In person

Responsibilities: Wash and sanitize kitchen utensils, plates, and cooking equipment Maintain cleanliness in the kitchen wash area Assist in keeping the kitchen organized and hygienic Support chefs and kitchen team as needed Requirements: Prior experience in dishwashing or kitchen support preferred Basic hygiene practices and team cooperation Call employer: 8075855587 Job Type: Full-time Pay: ₹12,000.00 - ₹15,000.00 per month Ability to commute/relocate: Calicut, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Kitchen: 1 year (Required) Work Location: In person

Job Title: Private Chef (Multicuisine) – VIP Family INTERVIWEW Location: Malviya Nagar Delhi Salary: Negotiable (Based on Experience) Note; Please share your resume on WhatsApp no 9625432313 Job Overview: We are seeking an experienced and versatile Private Chef to join a VIP family. The ideal candidate must be skilled in preparing a variety of cuisines, capable of customizing meals to meet specific dietary requirements, and committed to maintaining the highest culinary standards. Key Responsibilities: Prepare daily meals (breakfast, lunch, dinner, and snacks) as per the family’s preferences. Expertise in multiple cuisines such as Continental, Asian, Middle Eastern, Indian, Italian, and Fusion. Plan menus according to the family's tastes, dietary restrictions, and nutritional needs. Source and purchase the best quality ingredients. Ensure the kitchen is organized, clean, and meets health and safety standards. Cater for family events, private gatherings, and special occasions when required. Adapt to last-minute changes and special requests with professionalism. Maintain discretion and confidentiality at all times. Qualifications: Proven experience working as a Private Chef for high-profile clients or VIP families. Formal culinary education is preferred but not mandatory. Ability to prepare a wide range of international cuisines. Knowledge of dietary requirements (gluten-free, vegan, keto, etc.) is a plus. Strong organizational and time management skills. High level of professionalism, reliability, and flexibility. Fluent in English; additional languages are a plus. Job Type: Full-time Pay: ₹80,000.00 - ₹90,000.00 per month Benefits: Food provided Ability to commute/relocate: Delhi, Delhi: Reliably commute or planning to relocate before starting work (Preferred) Experience: Private Chef: 5 years (Required) Location: Delhi, Delhi (Required) Work Location: In person

Key Responsibilities: Prepare ingredients and assist in cooking and plating dishes according to the restaurant’s standards. Maintain cleanliness and organization of the kitchen and workstation. Follow recipes, portion controls, and presentation specifications as set by the Chef. Ensure proper storage and labeling of all food items and ingredients. Assist in receiving, storing, and rotating stock. Comply with health and safety regulations, including food hygiene and sanitation standards. Work closely with the kitchen team to ensure timely and efficient service. Report any equipment malfunctions or food quality concerns to the Chef. Continuously learn and improve culinary skills through on-the-job training. Job Type: Full-time Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Ability to commute/relocate: Thiruvananthapuram, Kerala: Reliably commute or planning to relocate before starting work (Required) Work Location: In person

Company Description: L'Opéra, French Bakery Private Limited is a high-end pastry, bakery house, and Salon de thé specializing in authentic French products, located in Delhi NCR. L'Opéra offers a unique and refined culinary experience with its range of French pastries, breads, and teas. Position Overview: The Commis III – Continental is responsible for assisting in the preparation, cooking, and presentation of high-quality Continental dishes under the guidance of senior chefs. The role demands a passion for culinary arts, attention to detail, and the ability to work efficiently in a fast-paced kitchen environment while maintaining high hygiene and safety standards. Key Responsibilities: Assist in the preparation and cooking of Continental cuisine as per menu and recipe standards. Follow instructions from senior chefs to ensure consistency and quality in all dishes. Prepare ingredients (chopping, marinating, measuring) in advance for cooking. Maintain cleanliness and organization of workstations and kitchen equipment. Assist in receiving and storing deliveries in compliance with food safety guidelines. Ensure proper portion control and minimize wastage. Adhere to kitchen safety and sanitation standards at all times. Support the team during busy service hours to ensure smooth kitchen operations. Learn and develop culinary skills through on-the-job training. Requirements: Education: Diploma / Certification in Culinary Arts or equivalent preferred. Experience: 0–1 year of experience in a professional kitchen, preferably in Continental cuisine (freshers with culinary training may also apply). Basic knowledge of Continental cooking methods, ingredients, and presentation. Ability to work in a team and take direction from seniors. Good understanding of food safety and hygiene practices. Willingness to work in shifts, weekends, and public holidays as required. Key Skills: Passion for cooking and learning new techniques. Attention to detail and commitment to quality. Ability to work under pressure in a fast-paced environment. Good communication and interpersonal skills. Job Type: Full-time Pay: ₹16,000.00 - ₹20,000.00 per month Benefits: Food provided Provident Fund Work Location: In person

JOB SCOPE SUMMARY Prepares and cooks food according to standard procedures, recipe cards, photographs and given instructions. Assists the Sous Chef in training associates. Participates in product development and in controlling the smooth operation of the kitchen. Prepares and cooks food in all areas of the kitchen as and when directed. Participates in the control of associates. Participates in associate’s development. Participates in the control of food quality, food taste, food presentation, and food requisition. DUTIES & RESPONSIBILITIES Assist the Junior Sous Chef in the day-to-day operation of the kitchen and to help maintain a high Standard of food presentation and quality of product. 1. Prepares food for guests and associates efficiently and economically. 2. Ensures hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, Freezers, dry stores. 3. Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times. 4. Participates in making food requisitions. 5. Participates in training and developing associates. 6. Works in all areas of food preparation as and when directed. 7. Ensures safe and correct use of the equipment, tools and machinery. 8. Assists the Sous Chef in planning and organizing the section assigned to. 9. Ensures that the standards of uniform grooming and hygiene are maintained. 10. Takes part in all scheduled training at his/her level. 11. Supervises the operation department 12. Maintain a safe and secure working environment · Be aware of care, and adhere to occupational and safety legislation, policies and procedures. · Initiate action to correct a hazardous situation and notify supervise/managers of potential danger. · Adhere to the hotel’s security and emergency policies and procedures. · Be familiar with property safety, current first aid and fire emergency procedures. 13. Comply with all hotel and corporate guidelines · Abide by the Royal Orchid Code of Conduct. · Abide by the Royal Orchid Employee Handbook. · Abide by the Royal Orchid Hotels Ltd. policies and procedures. 14. Communication · Deal effectively with gusts and workplace colleagues from a variety cultures. · Work effectively in a team. · Other tasks. JOB KNOWLEDGE, SKILLS & ABILITIES · Have a good knowledge of Western/ Basic of Asian and Indian cuisine to carry out the duties and responsibilities for the position in an efficient and productive manner · Be able to supervise and manage a shift · Be able to supervise subordinate associates. · Be willing and able to train and motivate staff · Must possess the necessary skills to be able to work hands on, and provide on the job training to associates to meet the set standards QUALIFICATION STANDARD Education: High School or Technical School preferred Experience: 5-7 years cooking and food preparation experience Additional Skill required: Leadership and training skills Basic English communications skills Good Health and creative Job Types: Full-time, Permanent Pay: ₹25,000.00 - ₹30,000.00 per month Benefits: Food provided Health insurance Paid sick time Provident Fund Work Location: In person

Responsibilities: Prepare and present dishes to the highest standard in Indian, South Indian, and Chinese sections Supervise and guide junior kitchen staff Maintain portion control and food cost standards Ensure kitchen cleanliness, hygiene, and safety compliance Assist in menu planning and recipe development Monitor stock levels and coordinate with the store/purchase department Maintain quality and consistency in taste and presentation Understanding costing Requirements: Minimum 4 years of experience as CDP or in a senior commis role Strong knowledge of Indian, South Indian, and Chinese cuisines Good leadership and time management skills Ability to work under pressure in a fast-paced environment Culinary diploma/certification preferred Call Employer: 8075855587 Job Types: Full-time, Permanent Pay: ₹20,000.00 - ₹26,000.00 per month Ability to commute/relocate: Wayanad, Kerala: Reliably commute or planning to relocate before starting work (Required) Experience: Chef: 4 years (Preferred) Work Location: In person