7244 Cooking Jobs - Page 48

Commis 3 (Conti) A Commis 3 - Conti Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets. What will I be doing? As a Commis 3 - Conti Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure consistent great food production, in line with the high quality standards expected by Hilton Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Provide support to the Kitchen brigade Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Meet all health and hygiene requirements Be environmentally aware What are we looking for? A Commis 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: Previous experience as a Commis Chef or Apprentice Chef NVQ Level 1 Positive attitude Good communication skills Ability to work under pressure Proven ability to work with a team and to follow instruction A passion to learn and a drive to succeed in a culinary/hospitality career Proof of completion in a basic food hygiene course A passion for food and the culinary arts Completion of an accredited commercial cookery course or trade apprenticeship Experience multi-tasking and working in an environment with rigorous standards It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: NVQ Level 2 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 travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . 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!

Home Cook Wanted We are looking for a dependable and skilled home cook to prepare nutritious, homestyle meals on a regular basis. Ideal for someone who enjoys cooking and takes pride in simple, well-made food. Atleast one year experience Must maintain hygiene and consistency Location: Chandigarh To apply, contact us at 7009728144 Job Type: Full-time Pay: ₹20,000.00 per month Work Location: In person

Ensure the cleanliness and hygiene of the restaurant floor, cutlery, crockery, glassware, and service equipment. Assist servers in setting up tables, refilling water, and clearing used dishes. Maintain cleanliness of back-of-house areas and ensure all utensils are sanitized properly. Support smooth operations during peak hours by assisting the service and kitchen teams. Follow standard operating procedures (SOPs) related to hygiene, safety, and food handling. Report any breakage, maintenance, or safety concerns immediately to the supervisor. Uphold the brand values of Burma Burma in every interaction with guests and teammates. Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹20,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Language: English (Required) Work Location: In person Application Deadline: 05/07/2025 Expected Start Date: 07/08/2025

Additional Information Job Number 25120999 Job Category Food and Beverage & Culinary Location JW Marriott Hotel New Delhi Aerocity, Asset Area 4 - Hospitality District, New Delhi, Delhi, India, 110037 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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 25121128 Job Category Food and Beverage & Culinary Location Le Meridien Ahmedabad, Ramdev Nagar Cross Road, Satellite, Ahmedabad, Gujarat, India, 380015 Schedule Full Time Located Remotely? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. 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.

Key Responsibilities for Both Commis 1 and 2: Food Preparation: Assisting in the preparation and cooking of various continental dishes, including appetizers, main courses, sauces, and desserts. Hygiene and Safety: Maintaining a clean and organized workstation, adhering to food safety and sanitation guidelines, and ensuring proper handling of ingredients. Teamwork: Collaborating with other kitchen staff to ensure smooth service and efficient operations. Inventory: Assisting in receiving, storing, and managing kitchen supplies and ingredients. Following Recipes: Preparing dishes according to standardized recipes and portion control measures. Equipment Usage: Properly using and maintaining kitchen equipment. Additional Responsibilities for Commi 1: Mentoring: Potentially guiding and training Commis 2 or other junior staff. Advanced Skills: May be required to perform more complex tasks and have a deeper understanding of continental cooking techniques. Supervision: May assist in overseeing the work of Commis 2. Additional Responsibilities for Commi 2: Learning and Development: Focusing on developing culinary skills and gaining experience in the kitchen. Following Instructions: Working under the guidance of senior chefs and following their instructions diligently. Job Types: Full-time, Permanent Pay: ₹11,512.04 - ₹25,009.14 per month Benefits: Food provided

We’re looking for an experienced and passionate Pastry Chef Instructor to join our team. The role involves teaching hands-on pastry classes, demonstrating techniques in baking, desserts, chocolate work, and cake decoration, and mentoring students in a professional kitchen setting. Requirements: Diploma or degree in Pastry Arts 1+ years of pastry industry experience Teaching/training experience (preferred) Strong communication and mentoring skills Knowledge of kitchen safety and hygiene If you're enthusiastic about shaping future pastry chefs, send your resume and a brief cover letter to [email protected] Job Type: Full-time Pay: ₹25,000.00 - ₹30,000.00 per month Schedule: Day shift Weekend availability Work Location: In person

Job Title: Head Chef Location: Dommasandra, Bengaluru Employment Type: Full-Time Reporting To: Business Owner About Us We are a growing food services company specializing in corporate catering, event-based catering, and cloud kitchen operations. With a strong presence on platforms like Swiggy and Zomato, our mission is to serve delicious, hygienic, and consistent meals across various customer segments. We are looking for a passionate and experienced Head Chef to lead our kitchen operations. Key Responsibilities Menu Planning & Development Design and standardize menus for: Corporate meals (North & South Indian – Veg/Non-Veg) Mini meals and combos Event-specific custom menus Cloud kitchen offerings aligned with Swiggy/Zomato trends Innovate with seasonal and trending recipes while maintaining food cost efficiency. Kitchen Operations Management Supervise day-to-day kitchen operations for all verticals. Manage kitchen staff, assign duties, and maintain discipline and hygiene. Monitor portion control, presentation, and timely delivery. Ensure high standards of food quality, consistency, and cleanliness (FSSAI compliance). Procurement & Inventory Coordinate with procurement team/vendors for timely availability of fresh ingredients. Monitor inventory levels and reduce wastage. Optimize food cost and negotiate for better pricing without compromising quality. Team Leadership & Training Hire, train, and upskill cooks, assistants, and support staff. Conduct regular briefings and ensure SOPs are followed. Build a positive kitchen culture focused on teamwork, discipline, and hygiene. Quality & Hygiene (Very Important) Implement and audit kitchen hygiene standards (as per FSSAI norms). Ensure that all dishes meet taste and presentation expectations before leaving the kitchen. Platform Coordination Coordinate with Swiggy and Zomato for cloud kitchen operations – menu updates, food packaging, and new launches. Ensure high ratings through timely preparation, proper packaging, and consistent food quality. Requirements Minimum 1-5 year's experience in a similar role in a multi-cuisine or catering setup. Strong knowledge of Indian cuisines (North, South – Veg & Non-Veg). Hands-on experience in bulk cooking for corporates/events. Strong leadership and people management skills. Familiar with kitchen software tools and online food delivery platforms. Understanding of FSSAI norms and kitchen safety standards. Preferred Qualifications Degree/Diploma in Culinary Arts or Hotel Management. Experience in cloud kitchen/online delivery-based food models. Fluency in Kannada and Hindi is a plus. What We Offer Competitive salary (Based on experience) Performance-based incentives Opportunity to grow with a fast-expanding food business Professional and respectful work environment

1. Food Preparation Assistance Assist the chef/cook in basic food preparation tasks such as cutting, chopping, grating, and washing vegetables. Measure and prepare ingredients as instructed. 2. Cleanliness & Hygiene Maintain cleanliness of kitchen surfaces, shelves, and storage areas. Ensure proper washing and sanitization of utensils, equipment, and containers. Follow hygiene standards as per FSSAI guidelines. 3. Dishwashing & Equipment Cleaning Wash all dishes, cooking tools, and utensils promptly and thoroughly. Ensure equipment like mixers, grinders, and cutting boards are cleaned and stored properly. 4. Waste Management Dispose of food waste, garbage, and used items responsibly. Keep garbage bins clean, covered, and emptied regularly. 5. Stock & Inventory Support Assist in receiving and storing ingredients and supplies. Inform kitchen staff or manager when stocks are low or items are nearing expiry. 6. Team Support Help in plating, packing online orders, and kitchen setup during peak hours. Be available for any general tasks that support the chef and the kitchen team.

Job Description: We are looking for dedicated and hardworking staff to handle dishwashing and kitchen cleaning duties at our restaurant in Chennai. The ideal candidate should be punctual, reliable, and maintain hygiene standards in the kitchen area. Key Responsibilities: Wash utensils, plates, glasses, and cooking tools thoroughly. Clean kitchen equipment, counters, floors, and sinks regularly. Dispose of garbage and maintain cleanliness in the kitchen area. Support chefs and kitchen staff in maintaining a hygienic workspace. Follow daily cleaning schedules and safety protocols. Ensure proper use of cleaning materials and tools. Requirements: No formal education required Should be physically fit and willing to work in a fast-paced environment Prior experience in kitchen cleaning (preferred but not mandatory) Punctual, responsible, and hygienic Local candidates from Chennai preferred Benefits: Fixed monthly salary Food provided during shift Accommodation (if available/applicable) Weekly off and overtime (if required)

Job Summary:We are looking for a skilled and experienced Continental Chef (Conti Chef) to join our culinary team. The ideal candidate will specialize in preparing high-quality continental cuisine, including European dishes, and ensure consistent taste, presentation, and quality. You should be creative, organized, and passionate about delivering exceptional dining experiences. Key Responsibilities:Prepare and cook a wide variety of continental dishes (e.g., Italian, French, Mediterranean, etc.). Ensure food is prepared and presented according to the restaurant’s standards. Manage mise en place and kitchen prep for smooth service. Monitor stock and inventory for the continental section; assist in ordering supplies. Maintain cleanliness and organization of your station and equipment. Follow proper food handling and hygiene practices at all times. Collaborate with other chefs and kitchen staff to ensure timely service. Contribute to menu development with new ideas and seasonal dishes. Qualifications:Proven experience as a Continental Chef or in a similar role in a busy kitchen. Strong knowledge of continental cuisine, ingredients, and cooking techniques. Culinary diploma or equivalent training is preferred. Ability to work under pressure in a fast-paced environment. Strong attention to detail, with a focus on quality and consistency. Good communication and teamwork skills. Knowledge of food safety and hygiene regulations. Preferred Attributes:Creative approach to food presentation and menu design. Passion for international cuisine and willingness to experiment. Strong time-management and organizational skills. Positive, proactive attitude with a willingness to learn and grow.

Oversee the preparation and presentation of food for all outlets. Develop creative and seasonal menus in line with the restaurant or property's concept. Lead, train, and manage all kitchen staff, including sous chefs, line cooks, and stewards. Monitor and control food costs, portioning, and inventory while maintaining the highest quality. Ensure kitchen operations comply with food safety and hygiene regulations (FSSAI or local health codes). Conduct regular inspections of the kitchen and equipment to ensure proper maintenance and cleanliness. Maintain strong supplier relationships to ensure fresh, quality ingredients. Recruit, train, and evaluate kitchen staff performance, providing coaching where needed. Stay updated on industry trends and incorporate modern cooking techniques where applicable. Key Skills and Qualifications: Degree or diploma in Culinary Arts or Hotel Management. Minimum 8–10 years of progressive kitchen experience, with at least 3–5 years in a leadership role. Expertise in multiple cuisines (e.g., Indian, Continental, Asian, etc.). Strong knowledge of food safety standards and kitchen hygiene practices. Excellent leadership, communication, and team management skills. Ability to work under pressure and in a fast-paced environment. Budget management and cost control expertise.

This job is for a resort in Darjeeling Accomodation, traveling and fooding will be provided. Food Preparation and Cooking: Preparing a wide range of dishes, from Bengali (mainly) and some chinese dishes and ensuring high-quality ingredients and presentation. Kitchen Management: Overseeing all kitchen operations, including stock management, ordering supplies, and maintaining equipment.

Job Description:We are looking for dedicated and hardworking Kitchen Assistants to join our team at Gomantak Sagoti. The ideal candidate will assist in kitchen operations and support the chefs in maintaining cleanliness, preparation, and basic cooking duties. Key Responsibilities:Assist in preparing ingredients (washing, chopping vegetables, etc.) Maintain cleanliness and hygiene of the kitchen and utensils Assist the chef in cooking and plating as needed Store food and ingredients properly Follow food safety and hygiene standards Perform other duties assigned by the kitchen supervisor

As a South Indian Chef at our Avinashi location, you will be responsible for preparing and cooking traditional South Indian dishes with expertise and precision. Your role will involve ensuring the quality and presentation of the food while maintaining cleanliness and organization in the kitchen. Working collaboratively with the kitchen staff, you will manage inventory and uphold health and safety standards. To excel in this position, you must possess a deep understanding of South Indian cuisine, including traditional recipes and cooking techniques. Your experience in food preparation, cooking, and presentation will be invaluable in creating delightful culinary experiences for our guests. Proficiency in knife skills and familiarity with kitchen equipment are essential for the seamless operation of our kitchen. Your strong organizational and time management skills will enable you to thrive in our fast-paced environment, where you will be expected to handle multiple tasks efficiently. Effective communication and teamwork skills are crucial for seamless coordination with colleagues. Upholding high standards of cleanliness and food safety is a non-negotiable aspect of this role. Ideally, you hold a culinary degree or a relevant qualification that underlines your commitment to the culinary arts. If you are passionate about South Indian cuisine and eager to showcase your skills in a dynamic kitchen environment, we invite you to join our team and contribute to the culinary excellence that defines our establishment.,

The Banquet Chef position is a full-time on-site role located in Jaipur. As a Banquet Chef, you will be responsible for planning and overseeing food preparation processes to ensure all food service operations run smoothly. Your daily tasks will include preparing and cooking meals, maintaining high standards of food quality and presentation, supervising kitchen staff, and coordinating with the food and beverage management team for efficient service. To excel in this role, you should have proficiency in food preparation and cooking, along with experience in food service and food & beverage management. Strong culinary skills and knowledge of various cuisines are essential. You must be able to work effectively under pressure and in a fast-paced environment. Excellent leadership and team management skills are required, along with good communication and organizational abilities. A culinary arts degree or relevant certification would be a plus. Prior experience as a Banquet Chef or in a similar role is preferred.,

Need a nanny for a 3 year old .Should be able to feed the child and give her massage and bath. Others details will be discussed on call. Job Types: Full-time, Permanent Pay: ₹10,893.72 - ₹16,066.08 per month Schedule: Fixed shift Location: Vartak Nagar, Thane, Maharashtra (Required) Work Location: In person

Job Title: Pantry (Specialised chef) Junior Senior Job Brief: Preparing salads, sand witches, juices, sauces, etc. A pantry chef is responsible for preparing and organising the ingredients and dishes that are needed for the daily operations of the kitchen. Job Type: Full time (Annual contract) Type of Company: Hospitality Industry Central Kitchen (Pure Vegetarian, Jain, Vegan) Type of Cuisine: Indian cuisine Continental cuisine Bakery & Pastry cuisine Healthy Salads, Wraps, Rolls, Sand witches, Parathas, etc. Healthy food with no white – no sugar, no bread, no maida, gluten free, oil free, fresh and not frozen. Fresh juice, mock-tails, shakes, frappe, etc. Fresh in-house production of cheese, butter, ghee, paneer, sauce, spreadings, dressings, etc. Work mode: On site – Field work – 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: Minimum – Minimum experience of 1 year in central kitchen can apply. Maximum – Experience up to 3 years in central kitchen can apply. Note: Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher. Salary slab: Maximum – Up to Rs.300,000/- Per annum (CTC) Note: 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). Education qualification: Degree or diploma in Culinary science, Culinary arts or related certificate BHM – Bachelor of Hotel Management (not compulsory, but will be an added advantage) Job Description: The pantry chef plays a critical role, ensuring that ingredients are properly prepared and organised for use by other chefs. They must be highly organised, efficient, and detail-oriented, with a deep understanding of kitchen operations and the culinary arts. Duties & Responsibilities: Prepares ingredients: A pantry chef is responsible for preparing ingredients, such as chopping vegetables, preparing sauces, to be used in salads and sandwiches. Prepares cold dishes: The pantry chef is responsible for preparing cold dishes, such as salads, sandwiches, and appetisers, that do not require cooking. Ensures organisation: The pantry chef must ensure that the pantry area is clean, organised, and well-stocked with all necessary ingredients and tools. Manages inventory: The pantry chef is responsible for managing inventory and ordering supplies to ensure that the pantry is always stocked with the necessary ingredients. Coordinates with other chefs: The pantry chef coordinates with other chefs in the central kitchen to ensure that all ingredients are prepared and available for their dishes. Ensures quality: The pantry chef is responsible for ensuring the quality of the ingredients and dishes that they prepare, making sure that they meet the standards and expectations of the central kitchen. Maintains kitchen safety: The pantry chef must follow all safety protocols and maintain a clean and safe working environment to prevent accidents and injuries. Trains and supervises staff: The pantry chef may be responsible for training and supervising junior staff members who work in the pantry area. Assists with menu planning: The pantry chef may assist with menu planning and recipe development, providing suggestions and ideas for dishes that can be prepared using pantry ingredients. Requirements & Qualifications Key Skills: Culinary knowledge: The pantry chef should have a strong foundation in cooking techniques, including knife skills, preparation techniques, and cooking methods. Should have deep understanding of culinary techniques, ingredients, and recipes. Organisation: The pantry chef must be highly organised and able to maintain a clean and well-stocked pantry area. Attention to detail: The pantry chef must be detail-oriented and able to ensure that all ingredients are accurately measured, labeled, and prepared according to recipe specifications. Time management: The pantry chef must be able to manage their time effectively to ensure that all ingredients are prepared and available on time. Must be able to work efficiently and effectively to prepare ingredients and dishes within a set time frame. Inventory management: The pantry chef must have strong inventory management skills to ensure that the pantry is always well-stocked with the necessary ingredients. Must be able to manage inventory, including ordering, receiving, storing, and rotating ingredients to ensure freshness and minimise waste. Communication: The pantry chef must be able to communicate effectively with other kitchen staff, including chefs, line cooks, to ensure that all ingredients are prepared and delivered in a timely and efficient manner. Safety and sanitation: The pantry chef must have a strong understanding of kitchen safety and sanitation protocols to prevent accidents and ensure food safety. Must maintain a clean and safe working environment, including practicing proper sanitation procedures and adhering to food safety regulations. Adaptability: The pantry chef should be able to adapt to changes in the menu or operations of the central kitchen as needed. Training and supervision: The pantry chef may be responsible for training and supervising junior staff members, so they must have strong leadership and training skills. Overall, the pantry chef should be a skilled and experienced culinary professional with a passion for organisation and efficiency. They must have strong culinary skills and knowledge, along with the ability to manage inventory, communicate effectively, and maintain a safe and clean working environment. Core Skills: Ingredient knowledge: The pantry chef should have a deep understanding of ingredients, including the seasonality of produce, flavour profiles, and nutritional value. Flexibility: The pantry chef should be able to adapt to changing menu items and work demands. Creativity: The pantry chef may have the opportunity to develop new recipes and dishes using pantry ingredients, so creativity is a valuable skill. Overall, a pantry chef should have a combination of culinary, organisational, and communication skills, along with the ability to work in a fast-paced and dynamic environment. The pantry chef plays an essential role in ensuring that the kitchen runs smoothly and that all ingredients are prepared and available for use by other kitchen staff. Management Skills: Leadership: A pantry 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 pantry chef may be responsible for training and developing junior staff members, including interns, apprentices, and new employees. Performance management: The pantry chef may need to assess the performance of junior staff members, provide feedback, and develop performance improvement plans. Time management: The pantry chef must be able to manage their time effectively and efficiently, including scheduling workloads and delegating tasks as needed. Budgeting and cost control: The pantry 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 pantry chef may be responsible for procuring ingredients and supplies, managing supplier relationships, and negotiating contracts. Menu development: The pantry chef may have input into the development of new menu items and should be able to create dishes that use pantry ingredients in innovative ways. Problem-solving: The pantry chef should be able to identify and resolve problems that may arise in the kitchen, such as ingredient shortages or equipment malfunctions. Overall, a pantry 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 pantry chef, but some basic IT skills may be useful in today’s technologically advanced kitchens. Inventory management software: A pantry chef should have some familiarity with inventory management software to keep track of ingredients and supplies in the pantry. 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 pantry 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 pantry 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 pantry chef should be proficient in using email and other communication tools to coordinate with other kitchen staff, suppliers, and management. Microsoft Office Suite: A pantry chef may find basic skills in Microsoft Office Suite, including Excel for spreadsheets, useful for keeping track of inventory and costs. While IT skills are not the most important skills for a pantry chef, but some basic familiarity with technology and software can help streamline operations and improve communication within the kitchen. Educational Requirements: Degree or diploma in Culinary science, Culinary arts or related certificate ServSafe certification. Credentials in health and safety training American Culinary Federation certification preferred.(would be added benefits.) Diploma, computers, word processing and spreadsheet certification (would be added benefits). Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits

Commis - 3 (Bakery) A Pastry Chef is responsible for operating the pastry section of the kitchen to deliver an excellent Guest and Member experience while planning production and developing seasonal offerings. What will I be doing? As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef and Sous Chef to deliver an excellent Guest and Member experience. A Pastry Chef will also be required to plan production and develop seasonal offerings. Specifically, you will be responsible for performing the following tasks to the highest standards: Assist running the pastry section of the kitchen Ensure excellent quality throughout the dessert offerings Bring creativity to the pastry offerings Supervise and coordinate all pastry and dessert preparation and presentation Plan production to facilitate daily requirements Develop appropriate seasonal menu offerings Manage food cost controls to contribute to Food and Beverage revenue Ensure compliance with food hygiene and Health and Safety regulations What are we looking for? Commis - 3 (Bakery)Chefs serving Hilton brands are 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: A minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production Approaches pastry in a creative way Strong supervisory skills A current, valid, and relevant trade qualification (proof may be required) Positive attitude Good communication skills Committed to delivering a high level of customer service Excellent grooming standards Excellent planning and organising skills Dedicated to the delivery of exceptional service and continuous improvement It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: Relevant qualifications for role Ability to work a variety of shifts including weekends, days, afternoons and evenings Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook 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 travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . 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!

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. 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 .

Prepare assigned continental dishes under CDP supervision Handle basic prep, cook, and finish for hot & cold dishes Maintain station hygiene and assist across kitchen during busy hours Required Candidate profile Reports to: Senior CDP (Kitchen HOD) Qualification: Culinary Diploma or Hotel Management Degree Experience: 2-4 years in Continental section of reputed kitchens Skills: Pasta, salads, grills, sauces

Hiring: Chinese Cuisine Chef We’re looking for a skilled Chinese Chef who can prepare popular dishes like noodles, fried rice, momos, Manchurian, spring rolls, and more. Requirements: Experience in Chinese starters, gravies & wok cooking Clean, efficient, and consistent with taste Team player & punctual Location: Birsa Dahar Rd, above V2 KART INFRONT OF KAILASHPURI HOTEL, Chandrapur, Udit Nagar, Rourkela, Odisha 769012 Contact: 7683866300 Job Types: Full-time, Permanent Pay: ₹15,000.00 - ₹18,000.00 per month Benefits: Flexible schedule Food provided Schedule: Day shift Evening shift Morning shift Weekend availability Supplemental Pay: Performance bonus Work Location: In person Application Deadline: 01/08/2025 Expected Start Date: 02/08/2025

Job Summary: We are seeking a skilled and passionate Sous Chef to join our culinary team. Will assist in managing daily kitchen operations, supervising kitchen staff, ensuring high-quality food preparation, and maintaining food safety standards. This role requires strong leadership, creativity, and a commitment to delivering exceptional dining experiences. Key Responsibilities: Assist in planning and executing menus, ensuring consistency and quality Supervise and coordinate kitchen staff, ensuring smooth operations during service Oversee food preparation, cooking, and presentation according to restaurant standards Monitor inventory levels and assist in ordering supplies and ingredients Ensure compliance with food safety regulations, sanitation, and hygiene standards Train and mentor kitchen staff, fostering a positive and efficient work environment Maintain cost control by minimizing waste and optimizing ingredient usage Step in for the Executive Chef during their absence, taking full responsibility for kitchen operations Collaborate with the Executive Chef on menu development, including seasonal and special offerings Handle customer feedback and make necessary improvements to enhance guest satisfaction Qualifications & Requirements: Proven experience as a Jr/ Sous Chef/ Senior CDP or in a similar role Culinary degree or relevant certification preferred Strong knowledge of various cooking techniques, ingredients, and international cuisines Excellent leadership, organizational, and time-management skills Ability to work under pressure in a fast-paced environment Understanding of food safety regulations and kitchen hygiene standards Passion for culinary excellence and continuous learning Flexible schedule, including weekends and holidays as needed