7176 Cooking Jobs - Page 31

House helper to look after kids and do household jobs like helping in kitchen, arranging clothes. Cleaning and cooking staff is separate.

Job Title: Commis III – Food & Beverage Department: Food & Beverage / Kitchen Reports To: Head chef Location: [382A, Ramphal Chowk Rd, Block C, Sector 7 Dwarka, Dwarka, Delhi, 110077] Job Type: Full-time Job Summary: The Commis III is an entry-level kitchen position responsible for basic food preparation and assisting higher-level chefs in maintaining kitchen standards. This role is ideal for individuals with foundational culinary skills who are eager to grow within a dynamic and professional kitchen environment. Key Responsibilities: Assist in the preparation, cooking, and presentation of food items in accordance with standardized recipes and hygiene standards. Maintain cleanliness and organization of the kitchen and workstations. Ensure mise en place is completed prior to service periods. Follow instructions from senior kitchen staff and support them during busy service hours. Store food items properly and monitor stock rotation to minimize waste. Comply with health and safety regulations, including HACCP guidelines. Handle kitchen tools and equipment safely and responsibly. Report any equipment malfunctions or food quality concerns to the Chef de Partie. Qualifications & Skills: High School Diploma or equivalent. Diploma or certificate in Culinary Arts is preferred. Basic knowledge of food preparation techniques and kitchen hygiene practices. Team player with a positive attitude and willingness to learn. Ability to work under pressure in a fast-paced environment. Flexibility to work various shifts, including weekends and holidays. Prior experience in a kitchen or F&B environment is an advantage but not required. Physical Requirements: Ability to stand for extended periods. Ability to lift and carry moderate weights. Comfortable working in hot, humid, and busy kitchen conditions. Career Path: Commis III → Commis II → Commis I

We hiring House maid/Baby Sitter/Cooking at Home/Elder Care/ Patient Care Services all location in Hyderabad, Part time, Day shift and Full time jobs available, will provide free food accommodation

Job Title: Kitchen Staff (Fresher) Location: Pune Job Type: Full-time Salary: ₹12,000 – ₹15,000 per month (depending on interview) Experience: 0–6 months (Freshers welcome) Job Summary: We are looking for enthusiastic and hardworking individuals to join our kitchen team. As a Kitchen Staff member, you will support the daily kitchen operations, assist in food preparation, and maintain hygiene and cleanliness standards. Key Responsibilities: Assist in basic food preparation and cooking under supervision Maintain cleanliness of kitchen areas, utensils, and equipment Follow food safety and hygiene protocols strictly Stock and organize kitchen supplies and ingredients Assist in plating and packaging food orders Support chefs and senior staff in daily kitchen operations Perform cleaning and closing duties as assigned Key Requirements: No prior experience required; training will be provided Willingness to learn and grow in a fast-paced kitchen environment Basic understanding of cleanliness and hygiene Punctual, reliable, and physically fit Team player with a positive attitude Flexibility in work hours, including weekends and holidays

As a Chef De Partie specializing in South Indian Cuisine at Marriott International in Bengaluru, you will be responsible for preparing and cooking South Indian dishes with the utmost care and attention to detail. Your role will involve coordinating kitchen activities, ensuring the highest quality of food production, and maintaining a clean and organized kitchen environment. You will collaborate closely with the culinary team, adhere to food safety standards, and contribute to a positive kitchen culture. To excel in this role, you should have proficiency in South Indian cuisine preparation and cooking, along with experience in kitchen operations and food production. Knowledge of food safety and hygiene practices is essential, as is the ability to work effectively in a team environment. Strong communication and organizational skills will be valuable assets, as well as a creative flair and a genuine passion for culinary arts. While previous experience in a similar role is preferred, individuals with culinary certification or diploma will be at an advantage. At Marriott International, we are committed to fostering a diverse and inclusive workforce, and we welcome candidates who share our values of excellence and respect. Join us in delivering exceptional dining experiences and showcasing the best of South Indian cuisine to our guests.,

The Chef position at THE ALPINE INN RESORT in Gudalur is a full-time on-site role that requires expertise in food preparation, cooking, and culinary skills. As a Chef, you will be responsible for creating high-quality meals, developing menus, and overseeing the efficient operation of the kitchen. Your key duties will include managing kitchen staff, controlling inventory, and ensuring compliance with food safety and hygiene standards. Additionally, you will be involved in menu planning and cost estimation, as well as catering to customers" dietary preferences and needs. To excel in this role, you should possess a strong background in menu designing, food safety regulations, and inventory management. Leadership skills, effective team management, and the ability to thrive in a fast-paced environment are essential. Excellent communication skills, both verbal and written, will be crucial for liaising with customers and kitchen staff. A qualification in Culinary Arts or a related field would be advantageous. If you meet the qualifications and are passionate about creating exceptional culinary experiences, we encourage you to apply for this exciting opportunity. You can reach out to us via email at thanish094@gmail.com or by phone at 91-9486459124.,

Are you passionate about creating mouth-watering food that brings joy to people We're looking for a Chef who doesn't just cook but crafts memorable dining experiences through unreasonable hospitality and a passion for innovation. A culinary professional who's not afraid to experiment and push the boundaries of traditional fast food. Someone who values hospitality just as much as the food itself. A team player who's ready to learn, adapt, and grow with our vibrant fast food brand. Willing to relocate and embrace new opportunities as Jerry's expands. As a Chef at Jerry's, you will be at the heart of our culinary operations, responsible for not only preparing high-quality food but also for delivering exceptional guest experiences through unreasonable hospitality. You will craft delicious, innovative dishes that align with Jerry's fast food offerings, including rolls, wraps, fries, and more. Beyond cooking, you will actively contribute to menu development, collaborate with the team, and help shape the culinary culture at Jerry's. If you're ready to be part of something extraordinary, let's talk! Drop me a message or email us at [your email] to apply or share with your network!,

Commis 2 or 1 with at least 2 years experience needed in South Indian ,north Indian, and Chinese . Non-residents will be given accommodation. 2-3 years of experience in the hotel industry is desirable. familiarity with preparing and plating nonveg and veg local as well as continental breakfast and lunch. familiarity with running a fully equipped kitchen as well as management of food inventory and stock. Job Type: Full-time Pay: ₹10,000.00 - ₹21,000.00 per month Education: Diploma (Preferred) Experience: culinary: 3 years (Preferred) total work: 2 years (Preferred) Job Type: Full-time Pay: ₹11,000.00 - ₹21,000.00 per month Experience: total work: 1 year (Preferred) Work Location: In person

Astraeon Ventures' multi-cuisine restaurant, Puttulicious, is currently hiring for CDP position . We invite candidates who are eager to work in a creative environment alongside world-renowned chefs to join our team. Qualifications: Diploma or degree in hotel management Requirements: Proven experience as a Chef de Partie or in a similar role in a professional kitchen Specialization in South Indian cuisine; knowledge of North Indian and Chinese cuisine is an added bonus More than 3 years of experience in the culinary field Culinary school diploma or equivalent work experience Knowledge of various cooking techniques and cuisines Strong attention to detail and creativity in food presentation Ability to work well under pressure and in a fast-paced environment Excellent communication and teamwork skills Knowledge of food safety and sanitation regulations Responsibilities: Assist in the preparation and design of all food and drink menus Ensure the kitchen operates in a timely manner, meeting our quality standards Manage and train kitchen staff, establish work schedules, and assess staff performance Join us to be a part of an exciting culinary journey at Puttulicious! Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹27,000.00 per month Benefits: Food provided Education: Diploma (Preferred) Experience: total work: 2 years (Preferred) Chef: 3 years (Preferred) License/Certification: Fostac (Preferred) Work Location: In person

Role Description This is a full-time hybrid role for a Pastry Chef based in the Kolkata metropolitan area, with some flexibility for remote work. The Pastry Chef will be responsible for preparing and baking various pastries, desserts, and baked goods. The role includes food preparation, maintaining inventory, and ensuring the highest standards of food quality and presentation. Collaborating with the kitchen staff and adhering to food safety and hygiene standards are also part of the daily tasks. Qualifications Proficiency in Bakery and Food Preparation skills Strong Baking and Cooking abilities Expertise in Culinary Skills Excellent attention to detail and creativity in presentation Ability to work independently and as part of a team Prior experience in a similar role is preferred Culinary degree or relevant certification is advantageous

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef De Partie /Sous Chef is responsible to assist the Head Chef in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years' work experience as Chef De Partie / Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Chef de Partie is responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. Qualifications Minimum 2 years work experience as Chef de Partie or 3-4 years as Demi Chef de Partie/Commis in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsible to provide an excellent and consistent level of service to your customers. The Commis Chef is responsible to prepare a consistent, high quality food product and ensure courteous, professional, efficient and flexible service that supports the outlet’s operating concept and Hyatt International standards. Qualifications 1 year work experience as Commis Chef or 2 years as Apprentice in a hotel or restaurant with good standards / Basic Culinary skills / good hygiene knowledge

Job Title: Bakery – Pastry Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: As a Bakery – Pastry Chef, your primary responsibility is to design, create, and produce customised bakery & pastry products that meet the unique preferences and needs of our customers. A bakery – pastry chef who can lead the baking operations at our central kitchen, specialising in healthy, gluten free, sugar free, and organic baked products. The ideal candidate will have a strong background in alternative baking techniques, ingredients sourcing, and large scale food production while upholding the highest standards of quality, hygiene, and nutritional integrity. Fast paced central kitchen with early morning, night or flexible shifts. Physical role involving standing, lifting, and working with ovens and mixers. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: bakery items including breads, pastries, cakes, cookies, muffins, and savoury baked goods Sweets with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. India sweets without sugar, colour, or added chemicals. Muffins and cupcakes, Cakes, Special occasion cakes Cookies, Pastries, Pies and tarts, Doughnuts Gluten-free and vegan options, Savoury baked goods Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as bakery chef, preferably in a health focused or allergen friendly environment. In depth knowledge of gluten free, sugar free, and organic baking techniques. Experience in managing production at a central kitchen, commissary, or wholesale bakery is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial baking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma in baking and pastry arts, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A Bakery – Pastry Chef plays a vital role in making special occasions memorable with personalised and uniquely designed bakery products. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the bakery’s success. As a Custom Pastry Chef, your primary responsibility is to design, create, and produce customised bakery products that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured pastries, cakes, and desserts. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the pastry team, including pastry cooks and assistants. Duties & Responsibilities: Product / Recipe Development: Innovate and develop a variety of healthy focused bakery items including breads, pastries, cakes, cookies, muffins, and savory baked goods. Formulate and test recipes using gluten free flours (e.g, almond, coconut, oat), natural sweeteners (e.g., stevia, monk fruit, dates), and organic, clean label ingredients. Ensure all recipes meet dietary requirement and customer expectations in terms of tast, texture, and appearance. Design and Presentation: Develop innovative and visually appealing designs for baked goods, including cakes, cupcakes, cookies, and specialty pastries. Pay close attention to decoration, color schemes, and overall aesthetics. Production Management: Oversee day to day bakery production in high volume central kitchen environment. Ensure consistency and quality control in all baked products. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production of custom bakery items, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Decorative Techniques: Utilise advanced decorative techniques such as fondant sculpting, sugar work, hand-painting, and edible printing to bring unique designs to life. Tasting Sessions: Arrange tasting sessions with customers to sample and refine customised recipes, making necessary adjustments based on feedback. Cost Estimation: Provide customers with accurate cost estimates for custom orders and work within budget constraints. Ingredient & Inventory Management: Monitor and manage inventory levels of specialty ingredients and decorations used for custom orders. Collaborate with procurement to source certified gluten free, organic, and natural ingredients. Manage stock levels, conduct inventory checks and minimise waste. Customer Communication: Maintain open and clear communication with customers throughout the design and production process, keeping them informed about progress and timelines. Compliance & Quality Control Assurance: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise bakery staff on healthy baking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Creativity: Exceptional creativity and a passion for designing and customising baked goods. Technical Skills: Proficiency in advanced pastry techniques, cake decoration, and use of specialised equipment. Customer Focus: Strong customer service skills and the ability to understand and interpret customer preferences. Organization: Excellent organisational skills to manage custom orders and production schedules effectively. Attention to Detail: Meticulous attention to detail to ensure the quality and consistency of custom-designed bakery products. Adaptability: Ability to adapt to changing customer requests and preferences. Food Safety Certification: Knowledge of food safety regulations and certification is a plus. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Job Title: Continental Chef (Central kitchen – Pure vegetarian, Jain & Vegan cuisine) Internship / Apprenticeship Commi 3 / 2 / 1 DCDP CDP Sous Chef Job Brief: We are seeking a skilled and innovative continental chef to oversee the preparation and production of high quality pure vegetarian, jain and vegan dishes for our central kitchen. The chef will be responsible for menu development, standardising recipes, maintaining hygiene standards, and ensuring timely production for multiple outlets while adhering while adhering strictly to dietary guidelines and culinary authenticity. Creativity in continental vegetarian, jain & vegan fusion cuisine. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Continental cuisine, including Salads, sandwiches, Rolls, Wraps, Pizza, etc. In house spreadings, dressings, dips, chutnis, ketchups, etc. Beverages, smoothies, soups, ditoxer’s, etc. Cuisine with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Without colour, or added chemicals. Gluten-free, jain and vegan options. Work mode: On site – as per new outlet locations Work Location: Pawne, MIDC, Navi Mumbai Note: Candidate applying for the above post should be from nearby location (From Navi Mumbai, Mumbai) Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc. Interview Location : Pawne, MIDC, Navi Mumbai Shift Timings: 07.00 AM to 07.00 PM 07.00 PM to 07.00 AM Working: 5 days working 2 days Holiday Rotating shifts Experience: Proven experience (3+ years) as continental chef, preferably in a health focused or allergen friendly environment or central kitchens (vegetarian, jain and vegan experience preferred). In depth knowledge of gluten free, sugar free, and organic cooking techniques. Experience in managing production at a central kitchen is highly desirable. Excellent understanding of food safety, allergens, and dietary regulations. Strong leadership, communication, and time management skills. Experience in menu planning for cafes, retail, or meal delivery services. Ability to innovate with plant based, keto, or paleo friendly recipes is a plus. Comfortable working with industrial cooking equipment and production software. Note: Candidate having relevant experience in kitchen & production – bakery department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.900,000/- Per annum (CTC) Note: Competitive salary based on experience. Candidates applying for the above post should be willing to relocate at the required destination. Candidates can be relocated to other cities, states, countries, etc. Food and accommodation will be provided (as per requirement). Benefits: Health and wellness benefits. Opportunities for professional growth and recipe development. A collaborative team passionate about clean and healthy eating. Education qualification: Culinary degree or diploma, or related certificate Familiarity with nutritional labelling and food compliance certifications (e.g., USDA organic, GFCO). BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: A continental Chef plays a vital role in making special occasions memorable with personalised and uniquely designed cuisines. Their artistic flair and culinary expertise combine to create one-of-a-kind treats that delight customers and contribute to the brands success. As a custom continental chef, your primary responsibility is to design, create, and produce customised cuisines that meet the unique preferences and needs of our customers. You will use your artistic talents and culinary expertise to craft visually stunning and uniquely flavoured cuisines. Collaboration with customers and understanding their requirements is essential to exceed their expectations. You will also be responsible for managing the team and assistants. Duties & Responsibilities: Culinary operations: Plan, prepare, and oversee production of continental vegetarian, jain friendly, and vegan cuisine in a central kitchen setup. Innovate and adapt classic continental recipes to meet pure vegetarian and vegan dietary requirements (no eggs, gelatin, or animal derived ingredients). Develop jain compliant recipes, ensuring exclusion of root vegetables, onions, garlic, and other restricted items. Ensure taste, presentation, and quality consistency across all dishes supplied to multiple outlets. Menu development & Standardisation: Create and update seasonal menus, incorporating plant based alternatives and nutritional balance. Standardise recipes with precise portion control, costings, and production process for scale. Introduce healthy cooking methods (grilling, baking, steaming) aligned with wellness trends. Production & Inventory Management: Coordinate with procurement for sourcing organic, fresh and sustainable ingredients. Monitor inventory levels and minimise wastage through efficient planning. Oversee day to day production in high volume central kitchen environment. Supervise bulk production, portioning, packaging, and dispatch of dishes to outlets. Ensure consistency and quality control during production. Monitor production schedules and inventory to meet delivery and distribution deadlines. Oversee the production, ensuring that they are made to the highest quality standards and meet customer expectations. Coordinate with kitchen staff as needed. Hygiene & Compliance: Maintain strict adherence to FSSAI standards, HACCP protocols, and central kitchen hygiene guidelines. Ensure compliance with vegetarian and vegan food safety handling procedures. Ingredient Selection: Select and source high-quality ingredients, including specialty flavourings, fillings, and decorations, while considering customer preferences and dietary restrictions. Team Management: Train and supervise kitchen staff on recipe execution, food safety, and portioning standards. Schedule and oversee kitchen staff shifts, ensuring productivity and efficiency. Quality & Innovation: Conduct regular quality checks on products to ensure consistency, taste, and presentation meet the bakery’s standards. Stay updated on global vegetarian, jain and vegan culinary trends to introduce innovative dishes. Adhere to all food safety, hygiene, and allergen control standards (e.g., HACCP, Gluten free certification). Maintain accurate records for batch tracking, ingredient sourcing, and shelf life management. Food Safety and Hygiene: Adhere to strict food safety and sanitation regulations, maintaining a clean and organised workspace. Team supervision: Train and supervise staff on healthy cooking techniques and proper use of specialty ingredients. Maintain a safe and positive working environment, enforcing proper food safety and sanitation protocols. Requirements & Qualifications Exceptional creativity and a passion for designing and customising. Meticulous attention to detail to ensure the quality and consistency. Knowledge of food safety regulations and certification is a plus. Strong customer service skills and the ability to understand and interpret customer preferences. Strong knowledge of jain, vegan, and plant based cooking techniques. Expertise in recipe standardisation and large scale food production. Leadership skills with experience managing a kitchen team. Familiarity with kitchen equipment and modern cooking technologies. Strong time management for high volume production. Excellent communication and team leadership skills. Deep understanding of dietary restrictions (jain/vegan)and food safety regulations. Centralised production kitchen catering to multiple outlets or brands. Focus on pure vegetarian, jain and vegan menu production in a high volume setting. Management Skills: Leadership: A chef should be able to lead by example and inspire junior staff members to work to the best of their abilities. Training and development: The chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The chef should have a good understanding of the financial aspects of running a kitchen, including budgeting, cost control, and inventory management. Procurement and supplier management: The chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The chef may have input into the development of new menu items and should be able to create innovative dishes. Problem-solving: The chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a chef must have strong managerial skills, including leadership, training and development, performance management, time management, budgeting and cost control, procurement and supplier management, menu development, communication, and problem-solving. These skills are essential to ensuring that the pantry runs smoothly and that ingredients are prepared and available for use by other kitchen staff. IT Skills: While IT skills are not typically considered a core requirement for a chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A chef should have some familiarity with inventory management software to keep track of ingredients and supplies. This can include software for ordering, receiving, and storing inventory, as well as for tracking inventory levels and expiration dates. Point of Sale (POS) systems: A chef should have some familiarity with POS systems, which are used to take orders and track sales. This can include software for entering and modifying orders, tracking customer information, and generating reports. Recipe management software: A chef may use recipe management software to organise and store recipes, manage ingredient lists and quantities, and scale recipes up or down as needed. Email and communication software: A chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs.

Additional Information Job Number25116164 Job CategoryFood and Beverage & Culinary LocationThe Ritz-Carlton Pune, Golf Course Square, Pune, Maharashtra, India, 411006VIEW ON MAP ScheduleFull Time Located RemotelyN 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 more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them Attracting the worlds top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate, Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests, Your role will be to ensure that the ?Gold Standards? of The Ritz-Carlton are delivered graciously and thoughtfully every day The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values And our promise to you is that we offer the chance to be proud of the work you do and who you work with, In joining The Ritz-Carlton, 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, Show

Company Description Your Fairmont Journey Starts Here: Are you a someone with a passion for excellence and a flair for exceptional hospitalityFairmont Udaipur Palace invites you to embark on an unforgettable journey of luxury and join our pre-opening team, Job Description Job Purpose This position is responsible for maintaining high standards of food preparation and service in the appointed kitchen(s), according to the standards set by the Management, Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them, Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station, Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage, Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area, Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor, Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures, Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management, Maintain a high standard of personal appearance and hygiene at all times, Perform other reasonable duties assigned by the assigned by the Management, Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability, Primary Responsibilities Operation Stock up the assigned kitchen with raw materials and ingredients on a daily basis Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them, Master all basic cooking methods like cutting ingredients and preparing daily mis-en-place for the assigned station, Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage, Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Clean and maintain all equipment within the food production area, Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor, Other Responsibilities Be well versed in hotel fire & life safety/emergency procedures, Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Attend all briefings, meetings and trainings as assigned by management, Maintain a high standard of personal appearance and hygiene at all times, Perform other reasonable duties assigned by the assigned by the Management, Main Complexity/Critical issues in the Job Practice strict control on food portioning and wastage, thereby ensuring gross food profitability, Qualifications Completed kitchen apprentice or chefs training courses for at least one year At least 1 or 2 years in a five start international chain hotel Should understand how to read recipes and a good knowledge of cooking Good communication skills Additional Information Our Commitment To Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent, Show

We are looking for a passionate and skilled Cafe Chef to manage and execute our basic food menu, including sandwiches, burgers, pasta, salads, snacks, and breakfast items. The ideal candidate should be able to work independently, maintain kitchen hygiene, and ensure food quality and presentation are consistent and up to standard. Send you Cv: 9864413044 Job Type: Permanent Pay: ₹10,000.00 - ₹15,000.00 per month Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Commission pay Performance bonus Shift allowance Work Location: In person Expected Start Date: 01/08/2025

- should be disciplined to work on own - Working hours are early morning from 5 am - Responsible for the bread production - Will learn how to make different kinds of breads - Will be a part of small, growing team Job Type: Full-time Benefits: Food provided Schedule: Day shift Morning shift Supplemental Pay: Performance bonus Experience: total work: 1 year (Required) Work Location: In person

Have to do the billing and serve the food. Make sure delivery is happening properly. Measure and assemble ingredients for menu items Collaborate with the Executive Chef and Cooks to prepare meals during our dining hours 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 Types: Full-time, Permanent, Fresher Pay: ₹8,000.00 - ₹30,000.00 per month Benefits: Food provided Application Question(s): Kindly fill your mobile No: __ __ _ Experience: Cooking: 1 year (Preferred) Work Location: In person

Continental Commi 1 Required Skillset Technical Skills Proficient in Continental cuisine preparation (pastas, grills, salads, steaks, sauces, etc.) Skilled in basic and advanced cooking techniques (sauting, roasting, baking, grilling) Understanding of food plating and presentation standards Ability to follow standardized recipes and portion control Knowledge of kitchen equipment handling (oven, grill, salamander, etc.) Food Safety & Hygiene Strong understanding of FSSAI/food safety regulations Maintains cleanliness, hygiene, and sanitation standards at all times Knowledge of FIFO/LIFO and inventory rotation practices Work Discipline Ability to work under pressure and in high-volume environments Excellent time management and multi-tasking abilities Punctual, reliable, and committed to quality standards Teamwork & Communication Works well within a kitchen brigade/team structure Good communication with chefs, stewards, and service staff Open to feedback and continuous learning Preferred Qualifications Minimum 23 years of experience in a similar role in a hotel or QSR setup Certification or diploma in Hotel Management or Culinary Arts is preferred Knowledge of basic inventory management and daily mis-en-place planning

Artha Senior Care Job Tittle:- Housekeeping And Kitchen Manager Location :- Sector 53, Gurugram Industry:- Elderly Care / Healthcare Experience:- 1-2 Years Company Description Artha Senior Care is a leading provider of Assisted Living and senior care services, dedicated to enhancing the lives of senior citizens. We strive to offer exceptional care, comfort, and hospitality to our residents. Our commitment is to create a nurturing and supportive environment that promotes the well-being and independence of seniors. Role Description This is a full-time, on-site role for a Housekeeping and Kitchen Manager, located in Gurugram. The Housekeeping and Kitchen Manager will be responsible for overseeing the daily operations of both the housekeeping and kitchen departments. Day-to-day tasks include managing staff, ensuring cleanliness and sanitation, maintaining inventory, coordinating food preparation, cooking, and ensuring food quality and safety. This role also involves planning and managing operations to deliver high-quality meals and services to our residents. Key Responsibility Housekeeping Supervise cleaning of resident rooms, common areas, dining hall, corridors, Kitchen and washrooms. Create and manage cleaning schedules and hygiene protocols adapted for elder-care settings. Conduct regular cleanliness inspections and ensure safety features (anti-slip floors, rails, alarms) are operational. Manage inventory for Store, equipment, and cleaning supplies. Conduct Daily Multiple rounds to ensure there are No errors While Operations are Running. Train and lead housekeeping staff in resident-centric service and hygiene standards. Kitchen Plan and oversee staffing for all meal services (breakfast, lunch, dinner, snacks), ensuring meals are delivered consistently and on time. Order ingredients and kitchen supplies, verify deliveries, track expiry dates, and maintain inventory to minimize waste. Ensure The meal will be served according to the diet Chart- Prepared by the dietician. Take Rounds to the residents room to Gather the Feedbacks of food quality and service. And prepare Improvement Points to provide Best Quality Food. Interested Candidates Can share their CV at admin@arthaseniorcare.com .

Need to have experience in Indian and continental food Should have 6 to 12 years experience Need someone who can join immediately Only candidates currently in bangaloe should apply

OPENING A NEW SOUTH INDIAN FINE DINING RESTAURANT. LOCATED ON NH 48 CHIKHLI (NAVSARI) GUJARAT. Job Type: Full-time Pay: ₹10,000.00 - ₹25,000.00 per month Benefits: Food provided Internet reimbursement Schedule: Day shift Rotational shift Supplemental Pay: Shift allowance Yearly bonus Ability to commute/relocate: Chikhli, Gujarat: Reliably commute or planning to relocate before starting work (Preferred) Experience: Kitchen: 1 year (Preferred) Location: Chikhli, Gujarat (Preferred) Work Location: In person

About Xpanse Coffee: At Xpanse Coffee, we blend the art of great coffee and continental cuisine with the precision of technology. As a tech-driven coffee chain, we’re redefining the café experience to meet the needs of today’s fast-paced world delivering quality, consistency, and efficiency at every touchpoint. Join us as we build a seamless and elevated café culture across our expanding network. Job Overview: As a Commis I , you will be a key part of our kitchen brigade, responsible for preparing high-quality food in accordance with our recipes and presentation standards. You will work closely with the culinary team to ensure a smooth, clean, and efficient kitchen operation that supports our commitment to excellence. Key Responsibilities: Assist in the preparation, cooking, and presentation of food items under the guidance of senior kitchen staff. Maintain consistency in taste, quality, and presentation as per Xpanse Coffee’s standards. Ensure all ingredients, tools, and stations are properly prepared and organized before each service. Follow food hygiene and safety standards strictly. Coordinate with the service team for timely delivery of food orders. Maintain cleanliness and organization of the kitchen work area. Receive and store kitchen supplies, checking for quality and freshness. Support inventory control by properly labeling and storing food items. Adhere to standard operating procedures and participate in training sessions. Qualifications & Skills: Diploma or certificate in Culinary Arts or relevant training. Minimum 2 years of kitchen experience in a café, restaurant, or hotel environment. Strong passion for food preparation and learning. Basic knowledge of kitchen equipment and food safety practices. Ability to work in a fast-paced, high-volume environment. Good communication skills and a team-oriented attitude. What We Offer: A dynamic and modern work environment. Opportunities for growth and skill development. Staff meals Being part of a forward-thinking and expanding brand. Accommodation Provided Job Type: Full-time Pay: ₹18,000.00 - ₹20,000.00 per month Work Location: In person