Location : Vaishali, Ghaziabad Employment Type : Full-time Experience Required : North Indian or Mughlai kitchens Salary Range : Upto 30,000 per month (depending on experience) About Oorja Oorja is a gourmet North Indian cloud kitchen brand focused on clean, soulful, and slow-cooked regional food. We blend premium ingredients, authentic techniques, and modern delivery-first design to offer a fine-dining experience in the comfort of our customers homes. Key Responsibilities Cooking & Execution Prepare high-quality gravies, dal, sabzis, biryanis , and slow-cooked curries with consistency. Operate the tandoor station efficiently: making tandoori roti, naan, kulcha, tikkas, kebabs , etc. Follow SOPs for batch cooking, mise en place, and plating for delivery . Monitor food quality, texture, flavor, and portion consistency before final dispatch. Kitchen Operations Support the Head Chef in managing prep timelines, ticket flow, and service speed . Maintain inventory for curry base, breads, marinades , and critical perishables. Ensure strict adherence to hygiene, FSSAI standards, and kitchen protocols . Collaborate with fellow chefs and commis to maintain workflow in a high-pressure kitchen. Recipe Adherence & Quality Control Execute recipes to spec using pre-defined portion sizes and methods. Taste and adjust seasoning, sauces, and gravies based on SOP. Provide feedback on potential improvements in prep flow or cost optimization. Requirements Proven experience (min. 3 years) in North Indian curry + tandoor cooking . Ability to handle medium-to-high volumes in a cloud kitchen or QSR format. Familiar with batch prep, portion control, shelf life handling , and food labeling. Experience with gas tandoor and flatbread rolling a must. Must be punctual, dependable, and committed to cleanliness and teamwork. Preferred Traits Calm under pressure and thrives in high-rush kitchen scenarios. Understands the importance of taste consistency in a delivery model . Positive team player who can train commis or junior cooks as needed. Familiarity with kitchen checklists, HACCP basics, and FIFO system is a plus. Benefits Staff meals provided Performance bonuses (after 3 months) Growth opportunities as Oorja expands into multiple zones Training in cloud kitchen tools and prep optimization systems
Job description We are launching a thoughtfully curated gourmet North Indian cloud kitchen that celebrates regional recipes, clean cooking. We're looking for a passionate Head Chef to lead the culinary operations, craft exceptional recipes, and uphold high standards of taste, hygiene, and consistency. Key Responsibilities:1. Menu Development & Culinary Leadership Develop standard recipes and plating guides with exact portion control, cook times, and ingredient specs Innovate seasonal, festive, and limited-time menus (e.g., Winter Sarson Special, Summer Mango Thali) 2. Kitchen Operations Lead all back-of-house kitchen activities prep, cooking, quality checks, and timely delivery readiness Maintain 1520 minute dispatch turnaround in peak hours without compromising quality Create an efficient mise-en-place system for gravies, marinades, and tandoori preps 3. Team Management & Training Hire, train, and mentor junior chefs, helpers, and kitchen staff Establish strong SOPs and hygiene standards (FSSAI aligned) Quality, Hygiene & Safety Establish strong SOPs and hygiene standards (FSSAI aligned) Conduct regular tastings, upskilling, and motivation for team excellence Ensure 100% adherence to FSSAI norms, food safety, and HACCP where applicable Supervise inventory rotation, raw material inspection, and kitchen sanitation Conduct daily closing checks and quality audits 5. Cost, Inventory & Vendor Coordination Control food cost and wastage through efficient stock management Maintain par levels and weekly procurement plans Work with the founder or operations head to identify premium ingredient vendors (organic produce, cold-pressed oils, etc.) 6. Collaboration with Brand & Marketing Help shape dish storytelling: provide cultural or personal backstories for key items Participate in social media content shoots (e.g., plating videos, behind-the-scenes) Contribute ideas for limited-edition menus, chef’s picks, or festival specials Desired Qualifications & Skills: 5+ years of experience in North Indian kitchens (preferably fine dining or premium delivery formats) Prior experience as Head Chef or Senior CDP in cloud kitchen or restaurant setup Deep knowledge of North Indian gravies, breads, tandoori, and festive foods Familiarity with clean cooking principles — less oil, natural thickening, home-style prep Strong leadership, multi-tasking, and training skills Basic knowledge of costing, vendor management, and inventory tools Creativity + discipline: ability to innovate, yet run a tight kitchen ship Job Type: Full-time Pay: ₹32,357.99 - ₹50,000.00 per month Supplemental Pay: Performance bonus Work Location: In person Expected Start Date: 27/06/2025
Head Chef needed for a gourmet North Indian cloud kitchen. Lead menu innovation, kitchen ops, team training, quality & hygiene, cost control, and brand collaboration. Full-time, on-site. Performance bonus offered.
Chef de Partie (Tandoor) We are seeking a skilled Chef de Partie (CDP) with specialization in Tandoor to join our culinary team. The ideal candidate should have in-depth expertise in handling tandoor equipment, preparing traditional Indian breads and kebabs, and executing signature tandoor-based curries and grills with precision. This role demands consistency, speed, creativity, and adherence to hygiene and safety standards. Key Responsibilities Tandoor Operations Operate and maintain clay/modern tandoor ovens efficiently. Prepare a range of breads (naan, roti, kulcha, lachha paratha) and tandoori items (paneer, kebabs, tikka, chicken, fish, etc.). Manage heat levels, timing, and marination techniques to ensure authentic flavors and textures. Food Preparation & Cooking Assist in mise-en-place for gravies, marinades, and accompaniments. Follow standardized recipes and portion sizes to maintain consistency. Innovate and contribute ideas for new tandoor-based dishes and seasonal specials. Quality & Hygiene Ensure high standards of food hygiene and kitchen cleanliness as per FSSAI norms. Conduct regular checks on raw material quality, storage, and preparation. Monitor food wastage and adopt best practices for cost control. Team Collaboration Work closely with the Head Chef and kitchen team to ensure smooth service flow. Train and guide Commis chefs and kitchen helpers in tandoor operations. Support kitchen operations during peak service hours. Requirements Proven experience (3–5 years) as a Tandoor CDP in a professional kitchen (restaurant, hotel, or cloud kitchen). Strong knowledge of Indian breads, kebabs, and tandoor cooking methods. Ability to manage high-volume production without compromising quality. Familiarity with food safety, hygiene standards, and kitchen SOPs. Team player with good communication and organizational skills. Preferred Qualities Passion for authentic Indian cuisine and innovation in tandoor cooking. Experience in both vegetarian and non-vegetarian tandoor items. Capability to work in a fast-paced, high-pressure environment. Compensation & Benefits Competitive salary based on experience. Meals on duty. Opportunity to grow within a premium culinary brand. Job Type: Full-time Pay: ₹17,151.08 - ₹42,465.82 per month Work Location: In person
Chef de Partie (Tandoor) We are seeking a skilled Chef de Partie (CDP) with specialization in Tandoor to join our culinary team. The ideal candidate should have in-depth expertise in handling tandoor equipment, preparing traditional Indian breads and kebabs, and executing signature tandoor-based curries and grills with precision. This role demands consistency, speed, creativity, and adherence to hygiene and safety standards. Key Responsibilities Tandoor Operations Operate and maintain clay/modern tandoor ovens efficiently. Prepare a range of breads (naan, roti, kulcha, lachha paratha) and tandoori items (paneer, kebabs, tikka, chicken, fish, etc.). Manage heat levels, timing, and marination techniques to ensure authentic flavors and textures. Food Preparation & Cooking Assist in mise-en-place for gravies, marinades, and accompaniments. Follow standardized recipes and portion sizes to maintain consistency. Innovate and contribute ideas for new tandoor-based dishes and seasonal specials. Quality & Hygiene Ensure high standards of food hygiene and kitchen cleanliness as per FSSAI norms. Conduct regular checks on raw material quality, storage, and preparation. Monitor food wastage and adopt best practices for cost control. Team Collaboration Work closely with the Head Chef and kitchen team to ensure smooth service flow. Train and guide Commis chefs and kitchen helpers in tandoor operations. Support kitchen operations during peak service hours. Requirements Proven experience (3–5 years) as a Tandoor CDP in a professional kitchen (restaurant, hotel, or cloud kitchen). Strong knowledge of Indian breads, kebabs, and tandoor cooking methods. Ability to manage high-volume production without compromising quality. Familiarity with food safety, hygiene standards, and kitchen SOPs. Team player with good communication and organizational skills. Preferred Qualities Passion for authentic Indian cuisine and innovation in tandoor cooking. Experience in both vegetarian and non-vegetarian tandoor items. Capability to work in a fast-paced, high-pressure environment. Compensation & Benefits Competitive salary based on experience. Meals on duty. Opportunity to grow within a premium culinary brand. Job Type: Full-time Pay: ₹17,151.08 - ₹42,465.82 per month Work Location: In person
Role Overview We are seeking a skilled and passionate Chef de Partie (Tandoor) to join our culinary team. The ideal candidate will specialize in North Indian tandoor preparations, ensuring authenticity, consistency, and excellence across breads, kebabs, and grilled delicacies. The role requires both technical expertise in handling a tandoor and leadership in managing section operations during service. Key Responsibilities Tandoor Specialization Prepare and cook a variety of tandoor items including naan, kulcha, roti, kebabs, tikkas, and grills. Manage heat levels of the tandoor to ensure proper cooking and consistent quality. Maintain correct marination techniques, ensuring balance of flavors and tenderness. Section Management Lead the tandoor section during service, ensuring timely dispatch and quality plating. Coordinate with curry and bread sections to deliver complete dishes efficiently. Maintain mise-en-place for breads, marinades, and accompaniments. Quality & Hygiene Uphold recipe standards and portion controls as defined by the Head Chef. Ensure the highest standards of hygiene and food safety (aligned with FSSAI norms). Monitor storage and rotation of marinated meats, doughs, and pre-prepared items. Team & Training Guide and mentor Commis chefs and junior staff working in the tandoor section. Train new team members in handling tandoor equipment and traditional techniques. Foster teamwork and smooth kitchen coordination under pressure. Requirements Proven experience as a Tandoor Chef / CDP in a reputed Indian kitchen, restaurant, or hotel. Strong knowledge of North Indian breads, kebabs, and grills. Ability to maintain consistency and efficiency in high-volume service (~100+ covers/orders). Understanding of food safety, hygiene, and storage practices. Team leadership skills with the ability to train and mentor juniors. Physically fit to handle the demands of working with high heat equipment. Preferred Qualifications Culinary certification or formal training in Indian cuisine (preferred but not mandatory). Familiarity with modern kitchen SOPs, inventory management, and costing. Passion for authentic Indian cooking with attention to detail. Job Type: Full-time Pay: ₹22,256.71 - ₹38,734.57 per month Work Location: In person
Role Overview We are seeking a skilled and passionate Chef de Partie (Tandoor) to join our culinary team. The ideal candidate will specialize in North Indian tandoor preparations, ensuring authenticity, consistency, and excellence across breads, kebabs, and grilled delicacies. The role requires both technical expertise in handling a tandoor and leadership in managing section operations during service. Key Responsibilities Tandoor Specialization Prepare and cook a variety of tandoor items including naan, kulcha, roti, kebabs, tikkas, and grills. Manage heat levels of the tandoor to ensure proper cooking and consistent quality. Maintain correct marination techniques, ensuring balance of flavors and tenderness. Section Management Lead the tandoor section during service, ensuring timely dispatch and quality plating. Coordinate with curry and bread sections to deliver complete dishes efficiently. Maintain mise-en-place for breads, marinades, and accompaniments. Quality & Hygiene Uphold recipe standards and portion controls as defined by the Head Chef. Ensure the highest standards of hygiene and food safety (aligned with FSSAI norms). Monitor storage and rotation of marinated meats, doughs, and pre-prepared items. Team & Training Guide and mentor Commis chefs and junior staff working in the tandoor section. Train new team members in handling tandoor equipment and traditional techniques. Foster teamwork and smooth kitchen coordination under pressure. Requirements Proven experience as a Tandoor Chef / CDP in a reputed Indian kitchen, restaurant, or hotel. Strong knowledge of North Indian breads, kebabs, and grills. Ability to maintain consistency and efficiency in high-volume service (~100+ covers/orders). Understanding of food safety, hygiene, and storage practices. Team leadership skills with the ability to train and mentor juniors. Physically fit to handle the demands of working with high heat equipment. Preferred Qualifications Culinary certification or formal training in Indian cuisine (preferred but not mandatory). Familiarity with modern kitchen SOPs, inventory management, and costing. Passion for authentic Indian cooking with attention to detail. Job Type: Full-time Pay: ₹22,256.71 - ₹38,734.57 per month Work Location: In person
Role Overview We are seeking a skilled and passionate Chef de Partie to join our culinary team. The ideal candidate will specialize in North Indian preparations, ensuring authenticity, consistency, and excellence across breads, kebabs, and grilled delicacies. The role requires both technical expertise in handling a tandoor and leadership in managing section operations during service. Key Responsibilities Tandoor Specialization Prepare and cook a variety of tandoor items including naan, kulcha, roti, kebabs, tikkas, and grills. Manage heat levels of the tandoor to ensure proper cooking and consistent quality. Maintain correct marination techniques, ensuring balance of flavors and tenderness. Section Management Lead the tandoor section during service, ensuring timely dispatch and quality plating. Coordinate with curry and bread sections to deliver complete dishes efficiently. Maintain mise-en-place for breads, marinades, and accompaniments. Quality & Hygiene Uphold recipe standards and portion controls as defined by the Head Chef. Ensure the highest standards of hygiene and food safety (aligned with FSSAI norms). Monitor storage and rotation of marinated meats, doughs, and pre-prepared items. Team & Training Guide and mentor Commis chefs and junior staff working in the tandoor section. Train new team members in handling tandoor equipment and traditional techniques. Foster teamwork and smooth kitchen coordination under pressure. Requirements Proven experience as a Tandoor Chef / CDP in a reputed Indian kitchen, restaurant, or hotel. Strong knowledge of North Indian breads, kebabs, and grills. Ability to maintain consistency and efficiency in high-volume service (~100+ covers/orders). Understanding of food safety, hygiene, and storage practices. Team leadership skills with the ability to train and mentor juniors. Physically fit to handle the demands of working with high heat equipment. Preferred Qualifications Culinary certification or formal training in Indian cuisine (preferred but not mandatory). Familiarity with modern kitchen SOPs, inventory management, and costing. Passion for authentic Indian cooking with attention to detail. Job Type: Full-time Pay: ₹22,256.71 - ₹38,734.57 per month Work Location: In person