52 Cooking Techniques Jobs - Page 2

As an All-Rounder Chef specializing in Indian and Chinese cuisine, you will be responsible for preparing a variety of traditional Indian and Chinese dishes. This includes cooking Indian delicacies such as curries, biryanis, and tandoor items, as well as Chinese specialties like noodles, fried rice, and Manchurian. Your role will involve innovating and creating fusion dishes that combine the unique flavors of both cuisines. You must demonstrate mastery in spice blends and cooking techniques specific to Indian and Chinese cuisines. Efficiently handling wok-based cooking and tandoor operations is crucial, along with overseeing the Indian and Chinese sections of the kitchen to ensure smooth operations. Collaboration with the kitchen team to manage peak service hours effectively is also a key aspect of this role. Maintaining the authentic taste, quality, and presentation of Indian and Chinese dishes is essential. Regularly tasting and adjusting seasoning to achieve consistent flavors is part of your responsibilities. Additionally, you will be expected to accommodate special requests such as vegetarian, Jain, or specific spice preferences for Indian and Chinese dishes. Training kitchen staff in the techniques of Indian and Chinese cooking will also be a part of your duties. This is a full-time, permanent position with benefits including paid sick time, paid time off, and Provident Fund. The work schedule consists of day shifts, fixed shifts, and morning shifts, and the work location is in person. If you are passionate about Indian and Chinese cuisine, possess strong culinary skills, and enjoy working in a dynamic kitchen environment, we invite you to apply for this exciting opportunity.,

URGENT HIRING !!! For more information call or whatsapp+91 8800897895 location's : Canada , Australia , New Zealand , UK, Germany , Singapore ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Chef Responsibilities: Inspecting raw materials before use and record observations on a checklist Assisting the Executive Chef in ensuring the success and profitability of the organization Maintaining brand and quality standards in the outlets with presence during peak times of operations Following strict safety and hygiene protocols and ensuring that the culinary team adheres to them as well Leading and coaching the team towards exceptional guest service and colleague satisfaction results

1. Continental Cooking Expertise Strong working knowledge of Western cuisines (Italian, French, Mediterranean, etc.)Skilled in grilling, roasting, baking, sauting, and pasta preparations. 2. Mise en Place Preparation Efficient in preparing ingredients, sauces, and garnishes ahead of service. Maintains organization and cleanliness at the workstation. 3. Knife Skills & Precision Excellent knife handling for chopping, slicing, and trimming with speed and accuracy. 4. Attention to Detail Ensures plating, taste, texture, and temperature meet established standards. 5. Time Management Capable of handling multiple tasks and orders during high-volume service. 6. Team Coordination Works closely with the Chef de Partie and Commis to execute orders efficiently.Supports team members and contributes to a positive kitchen environment. 7. Food Safety & Hygiene Adheres to HACCP and hygiene protocols at all times. Ensures safe food handling, storage, and workstation sanitation. 8. Adaptability Able to switch between kitchen sections or tasks as needed. Takes initiative during busy shifts or when unexpected issues arise. 9. Learning & Development Orientation Eager to learn from senior chefs and improve culinary skills. Open to feedback and continuously works on refining techniques. 10. Basic Inventory Awareness Assists in stock rotation and ensures ingredients are used efficiently to reduce waste.

1. Station Management Take full ownership of the assigned continental kitchen section (e.g., grill, pasta, salad, or main course). Ensure readiness of mise en place before service hours. 2. Food Preparation & Cooking Prepare and cook a wide range of continental dishes following recipes and standards. Maintain consistency in flavor, texture, and presentation. 3. Quality Control Monitor portion size, presentation, and food quality. Ensure all dishes leaving the station meet quality and hygiene standards. 4. Team Supervision Lead and guide Commis chefs and kitchen helpers working in the section. Provide on-the-job training and oversee their daily performance. 5. Coordination & Communication Coordinate with Sous Chef and other station chefs to ensure timely food delivery. Communicate kitchen updates and issues to supervisors promptly. 6. Inventory & Stock Management Monitor ingredient levels, inform requisitions in time, and ensure FIFO stock rotation. Minimize food wastage through proper portioning and usage. 7. Hygiene & Sanitation Enforce high standards of cleanliness and hygiene in the section. Ensure compliance with all food safety and HACCP guidelines. 8. Equipment Handling Operate and maintain all kitchen equipment in the continental section responsibly. Report any equipment malfunction or maintenance need immediately. 9. Menu Development Support Assist in new dish trials and contribute ideas for improving or updating the continental menu. 10. Compliance & Documentation Maintain daily logs, temperature checks, cleaning schedules, and other documentation as per SOPs.

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

As a Chef de Partie - Continental , you'll be a vital part of our culinary team, specializing in Continental cuisine. You'll be responsible for preparing high-quality dishes, ensuring every plate meets our exacting standards for taste, presentation, and portioning. Your expertise in managing cooking temperatures, monitoring food quality, and supporting the overall kitchen operation will be key to delivering exceptional dining experiences for our guests. Key Responsibilities Food Preparation & Quality: Prepare and cook food strictly according to recipes, quality standards, presentation standards, and the food preparation checklist. Prepare special meals or substitute items as required. Regulate temperature of ovens, broilers, grills, and roasters precisely. Pull food from freezer storage to thaw safely in the refrigerator. Ensure proper portion, arrangement, and garnish for all dishes. Monitor the quality and quantity of food that is prepared throughout your shift. Prepare cold foods with precision and artistry. Inform the Chef of any excess food items that can be utilized in daily specials. Communicate assistance needed during busy periods to maintain smooth operations. Inventory & Communication:Maintain food logs accurately. Inform Food & Beverage service staff of menu specials and any out-of-stock menu items. Team Support & Leadership:Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Serve as a role model for culinary excellence and professionalism. Safety & Compliance:Follow all company and safety and security policies and procedures diligently. Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager immediately. Complete all required safety training and certifications. Ensure your uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information and protect company assets. Ensure adherence to quality expectations and standards in all aspects of food preparation and kitchen operations. Guest & Team Relations:Anticipate and address guests service needs indirectly through impeccable food quality. Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree in Culinary Arts or a related field. Related Work Experience: At least 3 years of related work experience as a Continental Chef or similar role.

Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests service needs. 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. 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: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience.

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 maintaining the operating budget. 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. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met Manages kitchen shift operations and ensures compliance with all Food Beverage policies, standards and procedures. Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. Assists Executive Chef with all kitchen operations and preparation. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. Assists in determining how food should be presented and creates decorative food displays. Maintains purchasing, receiving and food storage standards. Ensures compliance with food handling and sanitation standards. Performs all duties of kitchen managers and employees as necessary. Recognizes superior quality products, presentations and flavor. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Operates and maintains all department equipment and reports malfunctions. Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations Supervises and coordinates activities of cooks and workers engaged in food preparation. Leads shifts while personally preparing food items and executing requests based on required specifications. 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. Serves as a role model to demonstrate appropriate behaviors. Maintains the productivity level of employees. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Ensures property policies are administered fairly and consistently. Communicates performance expectations in accordance with job descriptions for each position. Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Maintaining Culinary Goals Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. Trains employees in safety procedures. 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. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Participates in the employee performance appraisal process, providing feedback as needed. Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities Provides information to 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. Attends and participates in all pertinent meetings.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests service needs. 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. 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: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. 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. Anticipate and address guests service needs. 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. 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: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None

Job Title: Home Cook / Private Cook Location: [Residence Location] Ghaziabad Reports To: Homeowner Job Summary: The Home Cook is responsible for preparing daily meals and maintaining a clean, organized kitchen in a private household. This role requires the ability to cook a variety of nutritious and well-balanced meals tailored to the preferences, dietary needs, and schedules of the family or individual. Key Responsibilities: Plan and prepare daily meals (breakfast, lunch, dinner, and snacks) as per household preferences and dietary requirements. Create weekly menus in consultation with the employer or family members. Shop for groceries, ingredients, and kitchen supplies or maintain a list for the employer. Store food properly and monitor stock to ensure freshness and prevent waste. Maintain cleanliness and hygiene in the kitchen at all times, including dishwashing and sanitizing surfaces. Prepare meals for special occasions, guests, or events as needed. Accommodate specific diets (e.g., vegetarian, diabetic, gluten-free) if required. Reheat or pack meals for family members as per schedule. Occasionally assist with serving meals or hosting guests. Key Skills & Qualities: Proficiency in home-style and/or multi-cuisine cooking Knowledge of nutrition and healthy meal preparation Good time management and meal planning skills Hygiene and kitchen safety awareness Ability to follow recipes and adapt to taste preferences Discretion, reliability, and trustworthiness Flexibility in working hours, if needed Qualifications: Proven experience as a home cook or in a similar role Basic education or culinary training (preferred, but not mandatory) Familiarity with food safety and hygiene standards Interested candidate please share your resume on 7055514524 hrhead@gsmedicalcollege.in, hr2@gsmedicalcollege.com or Walk-in Tuesday to Friday 10:00 AM to 1:00 PM GS Medical College & Hospital Near Pilkhuwa Railway Station, Pilkhuwa, Hapur Uttar Pradesh

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies : Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmen t Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous stateEnsure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management.

Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous stateEnsure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisionsIn addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management.

Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr. cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies : Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environmen t Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail.

Description We are seeking an enthusiastic and skilled Indian Cook to join our culinary team. The ideal candidate should have a passion for Indian cuisine and a willingness to learn and grow in a dynamic kitchen environment. This position is suitable for candidates with 0-2 years of experience in cooking, particularly in Indian culinary practices. Responsibilities Prepare and cook authentic Indian dishes according to recipes and menu specifications. Ensure proper food handling, hygiene, and safety standards are maintained at all times. Assist in menu planning and recipe development to enhance dining experience. Maintain cleanliness and organization of the kitchen and cooking stations. Monitor inventory levels and assist with ordering supplies as needed. Collaborate with other kitchen staff to ensure timely and efficient service. Skills and Qualifications Knowledge of various Indian cooking techniques and regional cuisines. Ability to work in a fast-paced environment and handle multiple tasks. Strong understanding of food safety and hygiene practices. Good communication skills and teamwork abilities. Creativity in menu planning and presentation of dishes. Basic knowledge of kitchen equipment and cooking tools.

Description We are seeking an experienced South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a demonstrated ability to prepare a wide range of traditional dishes. Responsibilities Prepare and cook a variety of South Indian dishes, including dosas, idlis, sambar, rasam, and various chutneys. Ensure food quality and presentation meet the restaurant's standards. Maintain cleanliness and organization in the kitchen area. Assist in menu planning and ingredient sourcing. Manage inventory and order supplies as needed. Adhere to food safety and hygiene standards during food preparation and storage. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in various cooking techniques specific to South Indian dishes. Strong knowledge of spices and their usage in South Indian cooking. Ability to work in a fast-paced kitchen environment. Excellent time management and multitasking skills. Good communication and teamwork abilities. Knowledge of food safety regulations and practices.

Description We are seeking an experienced Paratha/Breakfast Maker to join our team. The ideal candidate will have a passion for Indian cuisine, particularly breakfast dishes, and a strong background in preparing parathas. This role is crucial in ensuring our customers enjoy authentic and delicious meals. Responsibilities Prepare a variety of parathas and breakfast dishes according to standard recipes and customer preferences. Maintain cleanliness and organization in the kitchen area. Ensure that all ingredients are fresh and properly stored. Assist in menu planning and contribute to the development of new recipes. Follow food safety and hygiene standards in food preparation and storage. Collaborate with team members to ensure timely service and customer satisfaction. Skills and Qualifications 2-4 years of experience in a commercial kitchen or restaurant specializing in Indian cuisine, particularly breakfast items. Proficient in the preparation of various types of parathas (stuffed and plain) and other traditional breakfast dishes. Knowledge of food safety and hygiene standards. Ability to work in a fast-paced environment and handle multiple orders efficiently. Strong communication and teamwork skills. Creativity and willingness to experiment with new recipes and flavors.

Description We are seeking an experienced South Indian Cook to join our restaurant team. The ideal candidate will have a passion for South Indian cuisine, a strong understanding of traditional cooking methods, and the ability to prepare a variety of authentic dishes. This role requires a dedicated individual who can work efficiently in a busy kitchen environment. Responsibilities Prepare and cook a variety of South Indian dishes such as dosa, idli, sambar, and rasam. Ensure the quality and presentation of food is consistent and meets the restaurant's standards. Maintain cleanliness and organization of the kitchen and cooking areas. Manage inventory and assist in ordering supplies as needed. Collaborate with kitchen staff to ensure efficient kitchen operations. Adhere to food safety and hygiene standards at all times. Skills and Qualifications 2-5 years of experience in South Indian cooking. Proficient in traditional cooking techniques and methods specific to South Indian cuisine. Knowledge of spices, herbs, and the use of various cooking equipment. Ability to work in a fast-paced environment while maintaining quality. Strong attention to detail and creativity in food presentation. Good communication skills and ability to work as part of a team. Certifications in food safety and hygiene practices are a plus.

Description We are seeking a skilled South Indian Cook to join our culinary team. The ideal candidate will have a passion for South Indian cuisine and a strong understanding of traditional cooking methods. The Cook will be responsible for preparing a variety of authentic dishes, maintaining cleanliness in the kitchen, and contributing to menu development. Responsibilities Prepare and cook authentic South Indian dishes including dosa, idli, sambar, rasam, and various chutneys. Maintain high standards of food hygiene and safety in the kitchen. Plan and develop new recipes and menus based on seasonal availability of ingredients. Collaborate with kitchen staff to ensure efficient kitchen operations and timely service. Monitor inventory levels and assist in ordering supplies as needed. Skills and Qualifications 2-5 years of experience in South Indian cuisine preparation. Proficient in traditional cooking techniques and methods used in South Indian cooking. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment and manage time efficiently. Good communication skills and ability to work as part of a team.

Description We are seeking a skilled Paratha Chef to join our culinary team in India. The ideal candidate will have a passion for Indian cuisine, with expertise in preparing a variety of parathas. This role involves both cooking and collaborating with team members to enhance our menu offerings. Responsibilities Prepare and cook a variety of parathas, ensuring high quality and taste. Maintain cleanliness and organization in the kitchen area while cooking. Follow food safety and hygiene standards strictly during preparation and cooking. Collaborate with the team to create new paratha recipes and menu items. Assist in inventory management and ordering of ingredients required for paratha preparation. Skills and Qualifications 2-5 years of experience in Indian cuisine, specifically in making parathas. Proficient in cooking techniques and methods related to Indian bread preparation. Strong understanding of flavor profiles and spices used in paratha making. Ability to work in a fast-paced kitchen environment and manage time effectively. Good communication skills and ability to work as part of a team.

Description We are seeking experienced Kitchen Staff to join our dynamic culinary team. The ideal candidates will have a passion for food and a commitment to providing high-quality dining experiences. Responsibilities Prepare and cook food items according to recipes and quality standards. Ensure cleanliness and organization of the kitchen and workstations. Assist in inventory management, including receiving and storing food supplies. Follow food safety and sanitation guidelines at all times. Collaborate with other kitchen staff to ensure smooth operations during service. Assist in menu planning and development based on seasonal ingredients. Skills and Qualifications 2-8 years of experience in a professional kitchen environment. Proficiency in various cooking techniques and methods. Familiarity with kitchen equipment and tools, including ovens, grills, and mixers. Strong understanding of food safety and hygiene standards. Ability to work under pressure in a fast-paced environment. Good communication and teamwork skills.

URGENT HIRING For more information call & WhatsApp - 8920208592 Responsibilities Assist in the preparation and cooking of meals. Maintain a clean and organized kitchen environment. Support chefs in food plating and presentation. Manage food storage and inventory control. Follow health and safety regulations in the kitchen. Help with the cleaning and maintenance of kitchen equipment. Skills Proficient in basic cooking techniques and food preparation. Knowledge of food safety and sanitation standards. Ability to work in a fast-paced environment. Strong communication and teamwork skills. Flexibility to work various shifts, including weekends and holidays. Benefits Food and Accommodation. Air Ticket. Medical. Note - This job is only for abroad location.(Not for India)

Description We are seeking an experienced Chapathi / Tandoori Master to join our culinary team. The ideal candidate will have a passion for Indian cuisine and the skills to create high-quality chapathi and tandoori dishes. Responsibilities Prepare various types of chapathi and tandoori items with precision and efficiency. Maintain cleanliness and organization in the kitchen area. Collaborate with other kitchen staff to ensure smooth service. Ensure food safety and hygiene standards are met at all times. Assist in menu development and suggest new recipes based on customer feedback. Skills and Qualifications 3-7 years of experience in Indian cuisine, specifically in making chapathi and tandoori items. Proficient in the use of tandoor and other cooking equipment. Strong understanding of food safety and hygiene standards. Ability to work in a fast-paced environment and handle multiple tasks efficiently. Good communication skills and ability to work as part of a team. CHAPATHI / TANDOORI MASTER. Salary : KD 150. ECNR Passport Only. Contract 2 Years. Food, Accommodation and Transportation Free. Working hours : 10 hours a day / 28 Days.

Description We are seeking experienced Kitchen Helpers to join our culinary team. The ideal candidates will have a solid background in food preparation and kitchen operations, with the ability to work efficiently in a high-pressure environment. Responsibilities Assist chefs and kitchen staff in food preparation and cooking processes. Maintain cleanliness and organization of the kitchen and dining areas. Wash, chop, and prepare ingredients as directed by chefs. Handle kitchen equipment and tools safely and effectively. Follow food safety and hygiene standards diligently. Assist in inventory management and stock rotation. Skills and Qualifications 5-10 years of experience in a kitchen or food service environment. Knowledge of food safety and sanitation practices. Ability to work in a fast-paced environment. Strong communication and teamwork skills. Basic culinary skills and knowledge of kitchen equipment. Physical stamina to handle long hours of standing and lifting heavy items. Kitchen Helpers - 10 nos. Minimum 5 years experience at least in food and beverage field, Italian restaurant. Salary : KD 120. Free Food, Accommodation and Transportation.