293 Culinary Jobs

Role Overview: ChefCoat Biryani is not just another biryani brand but a movement for honest food. They serve premium, freshly prepared biryani made with 100% Desi Ghee, ensuring no palm oil, no shortcuts, and complete ingredient transparency. With a unique operating model involving fixed lunch & dinner slots, no aggregator commissions, and exclusive experience centers, ChefCoat Biryani is creating disruption in the food industry. Currently, they are seeking a Co-Founder (Partner) to join their journey on an equity + investment basis. Key Responsibilities: - CEO / Leadership Experience: Demonstrated ability to scale a brand or business. - Business Development Expert: Strong network & growth mindset. - Operations & Marketing Head: Proficiency in driving daily operations & enhancing brand visibility. - Brand Growth Leader: Focused on long-term positioning and expansion. - Head Chef (Skilled Culinary Leader): Extensive expertise in authentic, large-scale biryani & Indian cuisine. Qualifications Required: - CEO / Leadership Experience. - Business Development Expertise. - Operations & Marketing Skills. - Brand Growth Strategy. - Culinary Leadership in biryani & Indian cuisine. Additional Details: ChefCoat Biryani offers equity partnership in a fast-scaling premium food brand, providing an opportunity to contribute to building India's most trusted biryani brand. The company boasts a transparent, honest, and growth-focused work culture. If you are passionate about creating impactful brands and possess the vision and investment to grow alongside them, ChefCoat Biryani welcomes the opportunity to connect with you. Join the movement of Honest Food. Honest Movement.,

Role & responsibilities Staff Management: Hire, train, schedule, and supervise kitchen staff, including line cooks, prep cooks, and sous chefs. Menu Development: Design and develop innovative menus, create new dishes, and standardize recipes to maintain quality and consistency. Kitchen Operations: Oversee daily kitchen operations, including food preparation, plating, and service, ensuring high culinary standards. Budgeting and Cost Control: Manage kitchen budgets, control food costs, monitor inventory, minimize waste, and adjust pricing or portion sizes to maintain profitability. Food Safety and Sanitation: Ensure strict adherence to health and safety regulations and maintain a clean, organized, and safe working environment. Vendor Relations: Establish and maintain strong relationships with suppliers to source high-quality ingredients at competitive prices. Collaboration: Work closely with other departments, such as front-of-house staff and restaurant management, to ensure a seamless dining experience for guests. Innovation: Stay updated on food trends, identify new culinary techniques, and incorporate new ingredients and presentations to keep the menu fresh and exciting. Equipment Management: Ensure the optimal performance and maintenance of kitchen equipment. Essential Skills Culinary Expertise: Strong cooking skills and in-depth knowledge of culinary arts and techniques. Leadership and Management: The ability to lead, motivate, and manage a team effectively. Business Acumen: Skills in budgeting, financial management, and cost control to ensure the profitability of the kitchen. Communication: Excellent communication skills for interacting with staff, management, and vendors. Organizational Skills: Strong organizational and time management skills to oversee various aspects of the kitchen. Analytical Skills: Ability to analyze food costs, inventory, and performance metrics to make informed decisions. Preferred candidate profile Must be an expert and willing to join asap. Contact HR HEAD, Mr. Sresth Gaikwad @9236472875 (Between 11:30 AM - 5:30 PM) Share your resume on Whatsapp on the same number mentioned.

The Indian Hotels Company Limited is looking for Pastry Chef to join our dynamic team and embark on a rewarding career journey Create and implement menus, recipes, and cooking techniques, while continuously improving and updating the menu offerings Supervise and train kitchen staff, including line cooks, sous chefs, and other kitchen personnel Ensure the kitchen operates in a clean, safe, and organized manner Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Champions

The Indian Hotels Company Limited is looking for Commis I to join our dynamic team and embark on a rewarding career journey Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility

Responsibilities: * Manage kitchen operations * Develop menus & recipes * Prepare food with culinary expertise * Maintain high standards of quality control * Collaborate on menu planning & development

Role & responsibilities To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef Able to take the lead on a station as well as educate and guide junior chefs To be able to work under pressure, for required hours in a heated environment To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries To aid in achieving desired food costs, kitchen standards and overall objectives To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning To remove any hazards and report any defects in the kitchen or equipment to a senior chef To keep high standards of personal and kitchen hygiene Assist in maintaining overall camaraderie in the kitchen To be able to communicate clearly and effectively in a kitchen environment To have an understanding of menu planning, the implementation of stock controls, the importance of stock management to enable the kitchen to meet gross profit targets To be familiar with the opening and closing procedures of the kitchen and carry them out as expected To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require. Show a commitment learn and grow as a professional chef during the period of employment To have knowledge of and be able to act during emergency situations, such as fire To carry out and assist in the smooth running of the kitchen To attend all meeting and training sessions as required To comply with any reasonable request from your superiors *Note - Food Trial is a Must

The Indian Hotels Company Limited is looking for Demi Chef de-Partie to join our dynamic team and embark on a rewarding career journey Assist in food preparation and cooking. Ensure food quality and presentation standards. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Follow food safety and hygiene standards. Support senior kitchen staff as needed. Participate in menu planning and development. Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying. Behavioural Competencies Effective Communication Resilience Accountability Teamwork Judgement & Analysis Learning Agility

Role & responsibilities: * Ensure food safety & quality of Bunge products and in compliance to all food laws. * Develop new products and optimize existing products on quality, application, cost and delivery. * Plan, conduct and monitor progress of pilot scale trials in line with innovation pipelines. * Lead a team of junior management in new product and process developments, renovations, pilot plant & scale up operations, cost reduction exercises etc. * Carry out competition benchmarking time to time and come up with continuous improvement opportunities. * Liase with application, operations etc. on new product development & delivery, cost reduction, scale ups, operations etc. * Provide oils & fats support to bakery ingredient portfolio teams Knowledge and Skills: Behavior Use knowledge of Bunges business, structure and strategy to develop innovative solutions to improve results or eliminate problems. Build partnerships, appropriately influence to gain commitment, foster talent and coach others to grow in current or future roles.. Drive results through high standards, focus on key priorities, organization, and preparing others for change. Technical * Sound knowledge of basic sciences & engineering * Well versed with analytical testing & handling of analytical equipments such as GC, HPLC, IR, UV etc. * Experience in handling pilot / plant operations. * Basic Knowledge of food applications (baking, frying, culinary etc.), food laws (FSSAI, FPO etc.), Microbiology, process control aspects, functional & protective packaging Special features of job: *Ability to manage product & process development and identify synergies among various operations & food applications. Preferred candidate profile: * Good at computers & presentation skills. * Travel to factories, markets etc. Personality requirements: * Good Analytical & Problem Solving ability * Effective Communication Skills * Entrepreneurial Spirit * Ability to see synergies * For behavior competencies please refer to the Bunge Leadership Model

Prepare a variety of South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal regional curries Ensure authenticity in taste and presentation of South Indian cuisine. Maintain quality, portion control presentation standards consistently

As a Restaurant Supervisor at Marriott International, you will play a crucial role in the daily supervision of restaurant operations, focusing on Restaurants/Bars and Room Service. Your responsibilities will include assisting with menu planning, maintaining sanitation standards, and supporting servers and hosts during peak meal periods to enhance guest and employee satisfaction. You will also be involved in determining training needs and implementing plans to achieve set goals. **Key Responsibilities:** - Handle employee questions and concerns - Monitor employees to ensure performance expectations are met - Provide feedback based on observation of service behaviors - Supervise daily shift operations and all related areas in the absence of higher management - Ensure all employees have necessary supplies, equipment, and uniforms - Communicate any issues regarding food quality and service levels to relevant personnel - Monitor alcohol beverage service compliance with local laws - Manage to achieve or exceed budgeted goals - Interact with guests to obtain feedback on product quality and service levels - Supervise staffing levels to meet guest service, operational needs, and financial objectives - Encourage employees to provide excellent customer service - Handle guest problems and complaints, seeking assistance when necessary - Assist in the review of comment cards and guest satisfaction results - Supervise on-going training initiatives and coach employees on performance - Provide information and solutions to supervisors, co-workers, and subordinates - Recognize good quality products and presentations - Supervise daily shift operations in the absence of the Restaurant Manager **Qualifications Required:** - High school diploma or GED with 4 years of experience in food and beverage, culinary, or related professional area; OR - 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years of relevant experience At Marriott International, we are committed to creating an inclusive and diverse workplace where the unique backgrounds and talents of our associates are celebrated. We uphold non-discrimination on any protected basis, ensuring equal opportunities for all.,

An executive sous chef job requires focusing on leadership, culinary expertise, cost management, and staff development, often listing qualifications like a culinary degree and experience in fast-paced, high-end environments.

What this job involves: Prioritizing the facilities needs Working with both the facilities manager and the assistant facilities manager, youll oversee the propertys day-to-day operations and ensure that all administrative functions, security issues and facility services are covered. Likewise, youll strive for continuous improvement in the process. Menu Planning and Execution: To liaise and develop weekly menus that cater to diverse tastes and dietary preferences. Conduct daily food tastings to maintain quality standards. Collaborate with vendors to refine menu offerings and address feedback. Special Event Planning: Prepare an Annual & Quarterly Calander to organize and execute special buffets for various festivities and occasions. Coordinate with in-house/external F&B vendors to ensure seamless in-house event/meeting requests. Inventory Management: Reconcile invoices and track food inventory to optimize costs. Maintain adequate levels of consumables, cutlery, crockery, and kitchen equipment. Fuel Hubs Management: Oversee consumables and ensure availability to meet employee needs User Experience Enhancement: Prioritize user satisfaction and address any concerns or feedback. Introduce innovative programs to ensure freshness and variety in the cafeteria. Drive external pop-up counters to offer exciting culinary experiences. External Relations and Event Management: Handle ODC requests and coordinate with restaurants. Assist users in arranging working lunches and other F&B-related requests. Build strong relationships with local restaurants and hotels. MIS & Reports Preparation of Pantry Checklist, Pantry Indent, Issue of Pantry Consumables Prepare purchase requisition of pantry consumables Follow up with vendor for delivery of materials Maintain adequate stocks with MLQ of 15 days at any point of time Verify and check the stocks and update client on the expiry of consumables Prepare Daily service report, maintain MIS report for F&B Prepare Expense report of event Prepare Breakage report Prepare Incident report of event, if any Tracking and coordinating with support staff welfare for providing meals and reimbursement of travelling expense F&B Inventory Physical verification of crockery, cutlery , glassware and holloware Prepare inventory of liquor stocks Sound like you To apply you need to have: Strong knowledge of property operations Playing a key role, the ideal candidate holds a degree in business or hotel and building management, and at least three to five years experience in facilities management. You must also demonstrate good working knowledge in occupational safety, as well as aptitude in client-centric operations. Solid background in team management Are you an adept leader with a proven track record in managing a team Are you capable of effectively rolling out improvement plans Do you possess superior communications and reporting skills If these soft skills are your areas of expertise, then we are more than thrilled to have you aboard.

As a Chef specializing in Chinese, South Indian, and North Indian cuisines, you should have a minimum of 5-6 years of experience in the culinary field. Your role will involve expertly preparing and presenting a variety of non-vegetarian and vegetarian dishes, including local specialties, breakfast, lunch, and dinner items. In addition to your culinary skills, you must be adept at managing a fully equipped kitchen and overseeing food inventory and stock. The ability to ensure the timely presentation of dishes in an appealing manner will be considered highly desirable for this position. This is a full-time job that requires a hands-on approach to kitchen operations. A Diploma in culinary arts is preferred, and a minimum of 5 years of relevant experience is necessary to be successful in this role. The work location for this position is on-site, where you will be actively involved in the day-to-day running of the kitchen.,

Anantara Hotels & Resorts is looking for Sous Chef - Western Cuisine to join our dynamic team and embark on a rewarding career journey Develop new menu options based on seasonal changes and customer demand Assist with the preparation and planning of meal designs Ensure that kitchen activities operate in a timely manner Resolve customer problems and concerns personally Monitor and record inventory, and if necessary, order new supplies Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating Disclaimer: This job description has been sourced from a public domain and may have been modified by Naukri.com to improve clarity for our users. We encourage job seekers to verify all details directly with the employer via their official channels before applying.

Role & responsibilities Hands-on experience in maintaining hygiene, safety, and workflow efficiency Opportunity to work in fast-paced, high-production kitchen environments Balance of independent tasks and team collaboration Exposure to real product development from trials to final formulation Involvement in quality control and continuous process improvement Opportunity to present samples and support Sales & Marketing Requires strong culinary, technical, and organisational skills Encourages use of tools like MS Excel for data and recipe management Cross-functional collaboration with commercial, production, and technical teams Stay updated with market trends and consumer preferences. High expectations from leadership promotes ownership and responsibility Ability to work under pressure and meet tight deadlines Work in varied physical environments refrigerated, hot, dry, or damp rooms Preferred candidate profile 1-4 years’ experience in a professional kitchen or food product development role Knowledge and practical experience in cooking methods. Must have a keen interest to read, explore, and improve ones understanding of regional and international dishes depending on project briefs, from the marketing department. A good understanding of culinary fundamentals. Strong organisation skills in managing multiple projects

Indian CDP and all the responsibilities going with the designation Required Candidate profile Diploma holder and 10 years of experience Perks and benefits Free Accommodation

SUMMARY Job Title: A la Carte Chef Department: Kitchen / Culinar Reports To: Sous Chef / Head Chef / Executive Chef Location: Restaurant, Hotel, Resort, Cruise Ship, etc. Salary Range: Mid to high tier, depending on location and experience Key Responsibilities: Prepare and cook la carte dishes according to the menu and restaurant standards Ensure each dish is freshly made with attention to presentation, flavor, and portion size Customize dishes based on guest preferences or dietary needs Maintain efficiency during busy service times without compromising quality Keep the la carte kitchen area clean, organized, and well-stocked Collaborate with senior chefs on menu development and seasonal updates Requirements Requirements: Minimum of 3 years of experience and skills in A la carte cooking and plating Strong attention to detail with high standards for flavor and aesthetics Ability to manage time effectively and multitask in a fast-paced environment Familiarity with modern cooking techniques and kitchen equipment Creative mindset for developing and presenting dishes Ability to perform under pressure during peak service hours Excellent teamwork and communication abilities

SUMMARY Job Description: Executing the preparation and cooking of diverse dishes at various stations based on prescribed recipes. Working closely with the Head Chef and kitchen staff to uphold efficient kitchen operations. Supervising the quality, appearance, and portioning of food items. Enforcing compliance with food safety, sanitation, and hygiene regulations during food preparation and service. Providing guidance and training to junior kitchen personnel and contributing to inventory control. Requirements Requirements: Minimum of 1 year experience in a comparable position. Proven proficiency as a Pastry Chef. Strong understanding of food safety, hygiene, and sanitation standards. Ability to work efficiently in a fast-paced kitchen environment and collaborate with a team. Excellent time management and multitasking skills. Benefits Tax free salary. 10 hours duty/6days working. Accommodation, Transport, Medical. 2 years employment visa.

Bachelor's degree in Hotel Management / Culinary arts with minimum of 3 years of work experience in a reputed hotel/cruise liner. 1 to 2 years of teaching experience in a hotel management institute is desirable.

Jubilant Foodworks Limited is looking for Executive Chef|ME1|10002 to join our dynamic team and embark on a rewarding career journey Overseeing the daily operations of the kitchen and ensuring that all meals are prepared to the highest standards Developing and maintaining menus, including creating new dishes and specials Managing food inventory and ordering supplies as needed Supervising and training kitchen staff, including hiring and performance evaluations Monitoring food costs and controlling expenses Ensuring that the kitchen is clean and organized, and that all food safety and sanitation guidelines are followed Working with the front-of-house team to ensure a seamless dining experience for guests Participating in menu planning and pricing decisions Maintaining a high level of professionalism and ethical conduct in all interactions with staff and guests Staying up-to-date with the latest culinary trends and techniques.

We are looking for a talented and experienced Menu Programme Manager to join our team in Bangalore. The ideal candidate will have a strong background in hotels and corporate catering, with a deep understanding of North Indian and South Indian cuisines. The role involves the development, planning, and execution of diverse and high-quality menu offerings that meet client expectations and align with our brand standards. Roles and Responsibilities Menu Development: Design and develop diverse menus showcasing North Indian and South Indian cuisines that cater to client requirements while upholding brand standards. Innovation and Trends: Stay current with the latest culinary trends and continually innovate to introduce fresh, exciting menu items that meet evolving client preferences. Client Engagement & Customization: Collaborate closely with clients to customize menus based on their unique needs and preferences, ensuring high satisfaction. Feedback Management: Collect and analyze feedback from clients and guests to make continuous improvements to menu offerings, enhancing both quality and presentation. Vendor Management & Sourcing: Manage relationships with vendors to ensure the availability of high-quality ingredients and cost-effective procurement. Quality Control: Ensure that all menu items meet the highest standards of quality, taste, and presentation across all locations. Qualifications: Education: Bachelor's degree in Culinary Arts, Hospitality Management , or a related field. Experience: 4-5 years of experience in menu planning and management within the hotel and corporate catering industry. Culinary Expertise: Extensive knowledge of North Indian and South Indian cuisines , with a proven ability to create authentic, innovative dishes. Communication Skills: Strong verbal and written communication skills, with the ability to engage effectively with clients, culinary teams, and vendors. Interpersonal Skills: Excellent interpersonal skills for managing client relationships and working collaboratively with kitchen staff and corporate teams. Problem-Solving: Ability to respond quickly to client feedback and operational challenges, ensuring smooth and efficient menu operations. Message from CEO: We've come to realize that we're not merely in the B2B Food service industry; we're in the business of 'Capturing Hearts.' We find ourselves in a unique position to turn ordinary, mundane corporate cafeterias into places of pure delight, where individuals can freely express themselves, find inspiration, and share happiness. Such a profound transformation opportunity is a rare gift, where the purpose of our enterprise transcends the ordinary. If this vision resonates with you, we invite you to join us in our mission to spread joy and happiness in a world weighed down by stress and pressure. Together, let's play our part in making this world a more beautiful place

Searching for Complete Hotel Staff Executive Chef Sous Chef DCDP CDP RESTAURANT MANAGER COMMIS STEWARDS For a Very Famous Company b Required Candidate profile Should be experienced in Hospitality

SUMMARY The incumbent will be in charge of preparing and cooking breakfast items in adherence to standard recipes and guest specifications. Responsible for organizing and setting up the kitchen for breakfast service, ensuring compliance with food quality, presentation, and portion standards. Ensuring food safety and cleanliness throughout the service and assisting with kitchen clean-up and preparations for the following day. Requirements Previous experience as a Breakfast Cook, with a preference for experience in hotel/resort settings. Thorough understanding of breakfast culinary techniques and food safety. Flexibility to work early mornings, weekends, and holidays. Minimum of 2+ years of experience as a cook or chef. Proven experience in the hotel industry. Preferred experience in the GCC region. Educational documents. Benefits Good Salary 2 years employment visa flight ticket

Private Chef Luxury Household Location: Pune / Mumbai Experience Required: 10 – 20 years Employment Type: Full-time (Residential / Travel flexibility required) About the Role We are seeking a highly skilled and experienced Private Chef to join a prominent household. The role requires exceptional culinary expertise, adaptability across cuisines, and the ability to manage high standards of service for family and guests. This is not a typical hotel/restaurant role — it demands discretion, flexibility, and creativity in a private luxury environment. Key Responsibilities Plan and execute daily menus tailored to family preferences and dietary requirements. Prepare a wide variety of cuisines (Indian / European / Pan-Asian / Mediterranean or any specialty). Manage sourcing of premium ingredients and maintain vendor relations. Ensure consistency, hygiene, and quality at the highest standards. Manage kitchen operations, including stock control, staff (if any), and equipment maintenance. Cater for private dinners, parties, and high-profile gatherings. Travel with the family as required for events or extended stays. Desired Candidate Profile 10+ years of professional experience as an Executive Chef / Sous Chef / Private Chef . Expertise in at least one global cuisine , with ability to adapt across multiple styles. Prior experience in luxury hotels, fine dining restaurants, or private residences. Strong knowledge of nutrition, dietary needs, and menu customization . Highly discreet, professional, and flexible with schedules and travel. Excellent organizational and kitchen management skills.

We are seeking an experienced and innovative Executive Chef to lead our culinary operations. The ideal candidate will be responsible for overseeing all aspects of the kitchen, ensuring exceptional food quality, cost efficiency, and guest satisfaction. Key Responsibilities: Plan, develop, and execute menus across restaurants, banquets, and in-room dining. Lead, train, and motivate the kitchen brigade to maintain high culinary standards. Control food costs, manage inventory, reduce wastage, and negotiate with vendors. Ensure compliance with FSSAI, HACCP, and hygiene/sanitation standards. Coordinate with F&B service teams to deliver smooth dining experiences. Innovate and introduce seasonal specials, signature dishes, and guest-focused menus. Monitor portion control, consistency, and timely food preparation. Forecast, budget, and align culinary operations with business objectives. Handle guest feedback with professionalism and ensure continuous improvement. Desired Candidate Profile: Degree/Diploma in Hotel Management/Culinary Arts. 10+ years of progressive kitchen experience with at least 3 years in a leadership role. Expertise in multi-cuisine, banquets, and fine dining. Strong leadership, organizational, and communication skills. Passion for culinary innovation with a focus on quality and guest satisfaction