293 Culinary Jobs - Page 11

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Skills : - Kitchen, Cuisine, Chef, Culinary, Hospitality, Hotel Management, Cooking, Food, Job, Vacancy, Recruitment, Hiring, Delhi Jobs, Mediterranean, Arabic, Middle Eastern, Turkish

As a Brand Chef / Corporate Chef, plan and represent the entire brand. Lead the culinary team. Staying updated on the trends in the business. New Product Development Oversee the amount of revenue of the organisation, monitoring the budget for payroll, food supplies and kitchen amenities. Responsible for menu planning, standardization & costing of recipes Plan Staffing for the restaurant Involved in Interview & Selection Process of the kitchen team Training calendar for the kitchen team Indenting, Ordering, Material Management Improve profitability of the kitchen by effective cost control and wastage elimination Recipe Standardization Conduct Performance Evaluation and Appraisal for the team Control Attrition Ensure Food Safety Standards are maintained in all the food handling areas

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control Skills : - Kitchen, Cuisine, Chef, Culinary, Hospitality, Hotel Management, Cooking, Food, Job, Vacancy, Recruitment, Hiring, Delhi Jobs, Mediterranean, Arabic, Middle Eastern, Turkish Location : - Ahmedabad,Mumbai,Chennai,Bengaluru

Plan and prepare healthy, oil-free, and non-spicy meals. Ensure breakfast is ready by 9 AM. Prepare lunch to be packed for work. Provide one meal at home during the day. Serve dinner by 7 PM. Maintain high standards of hygiene and cleanliness in the kitchen. Source fresh, high-quality ingredients and manage grocery shopping as required. Work in coordination with the existing household staff (2 maids, 2 part-time kitchen maids). Ensure proper food storage and waste management. Maintain records of dietary preferences and restrictions. Exp.- Min 2 years Max 5-6 years

Cook Asian & Continental dishes Prep stocks, marinades, spice blends Assist in menu & seasonal dish planning Train & guide junior chefs Monitor food quality & waste Ensure hygiene & safety compliance Support cost analysis & reporting Required Candidate profile Culinary Arts graduate with 5+ years experience Expert in Asian & Continental cuisine Skilled in planning menus & managing food cost Strong team leader & trainer Ensures hygiene & quality control

Overall operations of the Stores 1.To plan and carry out operations of the store, so as to maintain smooth functioning of the store with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Execution of Shift in the Store as per the agreed plan. 4. Planning for staff deployment during the shift. 5. Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling. 6. To carry out staff meeting at periodic intervals and ensure motivation of the team. 7. Preparing different kinds of reports on food cost, inventory, wastage, P&L. 8. Candidate will be responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc Regards Shahnawaz - 8287128734 Preeti - 9958488601 Sampanya - 6205319184 Daniyal - 9220923306 Kajal - 6398569340

Greetings!! We're currently seeking a skilled and passionate Chef who specializes in main courses and snacks to join our culinary team. https://www.championsgroup.com/ Company : Champion Info Metrics Pvt Ltd (24+ Years Old) https://food.fit/ https://champ.fit/ Location : HSR Layout , Bangalore (Near Silk board) Salary : Upto 45K + PF + Medical Insurance + Free Food Day Shift Mode of Working : Work From Office Suitable candidates share resume at priyanka.m@championsmail.com Key Responsibilities: Prepare and present a variety of high-quality main courses and snacks for Breakfast, lunch and dinner service. Ensure consistency in portion sizes, taste, and presentation suited. Maintain hygiene and cleanliness in the kitchen at all times. Ensure timely preparation of meals as required. Handle inventory management, stock control, and kitchen supplies. Minimize food waste and optimize raw material usage. Follow food safety, FSSAI guidelines, and cloud kitchen SOPs. Requirements: Minimum 3 years of experience as a chef in a restaurant, catering service, or cloud kitchen. Experience working in a delivery-focused kitchen is a plus. Ability to work under time pressure and manage bulk orders efficiently. Knowledge of kitchen equipment, hygiene standards, and safety protocols. Reliable, punctual, and flexible with working hours. Preferred Qualifications: Diploma/Certificate in Culinary Arts or Hotel Management. Experience with kitchen apps or POS systems used in cloud kitchens. Ability to manage kitchen assistants/helpers and ensure smooth operations.

Responsibilities: Collaborate with suppliers on menu development & cost control Ensure food safety standards & customer satisfaction Manage kitchen team & inventory Oversee menu creation, ordering & presentation

We are seeking a skilled and professional Chef cum Server to manage meal preparation and serving at a private residence. The individual will also oversee a team of cooks to ensure smooth kitchen operations, quality, and timeliness of service. Required Candidate profile Proven experience as a chief, preferably in a private residence or luxury hospitality setting. Leadership skills with experience overseeing a culinary team. Strong understanding of various cuisines

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.

€¢ 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.

€¢ 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.

Role & responsibilities Ensures product quality in his area of responsibility by regularly monitoring tasting panels and inspecting mise en place during preparation periods. Assures food production of the assigned area and gives the right instructions to team to maintain the food production up to standard and Assures minimum food spoilage. Supervises product delivery, ensuring quality and consistency, adequate production quantities, correct execution methods, and picture presentation as the minimum standard. Effectively supervise assigned Galley Staff during operational activity, including monitoring compliance with production and storage requirement such as temperature/ blast-chiller log recording. Always participate to the daily meeting with the Galley management and organizes staff meetings to deliver information on the menus, upcoming production, and events, according to Company Standard. Always controls food consumption in the assigned food production areas trough portions and production control, ensure batch cooking/ preparation process is practice and always meet the cost target. Thinks strategically. Has abroad and forward-thinking approach, focuses on financial results. Continually trains the staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product. Ensures appropriate training and orientation is provided to new-to- vessel / first contract Galley staff. Maintains current, accurate knowledge of public health standards and ensures continuous compliance with all hotel related public health policies. Preferred candidate profile 1. Should have 10 years of schooling 2. Should have fluent english communication 3. Worked in 5 & 4 star hotel or renowned 5 dinning resturant in same capacity Perks and benefits 1. This position will involve travelling to various countries with out any cost. 2. No Cost and comfortable shared cabin accommodations 3. Free meals 4. Exceptional amenities 5. Extensive learning and recreational programs available to all of teammates.

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Commis/ Sr. Commis/ CDP/ Sr. CDP- South Indian Commis/ Sr. Commis- Indian Sr. Commis/ DCDP- Garde-manger Sr. Commis/ DCDP/ CDP- Continental Commis/ Sr. Commis- Oriental Commis/ Sr. Commis- Italian Junior Sous Chef

We are seeking passionate and experienced Hotel Management Faculty to join our team. The ideal candidate will possess a strong background in hospitality management, excellent teaching skills, and a commitment to student success. The faculty member will be responsible for delivering engaging lectures, conducting practical sessions, and contributing to the overall academic development of our students. Roles and Responsibilities Deliver lectures and conduct practical sessions in various hotel management subjects, including (but not limited to): Food and Beverage Management Food Production Management Front Office Management Housekeeping Management Bakery Carving Develop and update curriculum materials, lesson plans, and assessments. Evaluate student performance through assignments, exams, and practical assessments. Provide academic advising and mentorship to students. Qualifications: Master's degree in Hotel Management or a related field (Ph.D. preferred). Minimum of 3-5 years of relevant industry experience in hotel management. Proven teaching experience in a similar educational setting. Strong knowledge of hotel operations, industry standards, and best practices. Excellent communication, presentation, and interpersonal skills. Ability to work effectively in a team environment. Proficiency in using technology for teaching and learning. Industry certifications are a plus. If this job opportunity interests you, please share your updated resume with Vijay at vijay@chennaisamirta.edu.in or contact 7358148532. Regards, HR Team

Pekoe Foods is hiring cafe staff to support daily function, serve customers, prepare beverages, and maintain a clean, welcoming environment. Prior experience appreciated. Friendly attitude and teamwork are key. Contact HR: Mr. Srinath at 9566099843. Perks and benefits Accommodation offered if needed.

We are looking for talented individuals to join our hospitality team!! Requirements: Service staff & Kitchen staff Candidates should have good communication skills and presentable and ability to work in a fast - paced environment.

What this job involves: As an Assistant F&B Manager at JLL, you'll play a vital supportive role in overseeing daily cafeteria operations, ensuring exceptional dining experiences through effective coordination between kitchen and service teams. This hands-on position requires you to help maintain high service standards while assisting with staff supervision, inventory management, cost control, and ensuring strict compliance with food safety regulations. You'll contribute significantly to creating a positive dining environment by maintaining a visible presence during peak hours, addressing guest concerns, and implementing improvements based on customer feedback. This role offers the opportunity to develop your food service management skills while making a meaningful impact on employee satisfaction and wellbeing through quality food service operations. Working collaboratively with the F&B Manager, you'll help optimize operational efficiency while developing your leadership capabilities in workplace experience services. What your day-to-day will look like: Assist in overseeing daily cafeteria operations while ensuring smooth coordination between kitchen and service teams to maintain quality, consistency, and timeliness Help supervise, train, and motivate food and beverage staff through participation in regular briefings and training sessions to ensure exceptional customer service Maintain a visible presence on the floor during peak hours, handling customer complaints and resolving issues promptly to ensure guest satisfaction Monitor inventory levels, coordinate with suppliers, and control wastage and portion sizes to optimize food and beverage costs Support the implementation of hygiene, health, and safety standards as well as compliance with licensing laws and other legal regulations Contribute to budgeting, cost analysis, and efficiency measures to enhance operational performance Collect and help analyze guest feedback to identify opportunities for continuous service improvement Required Qualifications: Minimum 1-2 years of experience in food service operations Food Safety certification (ServSafe or equivalent) Excellent communication and conflict-resolution abilities Experience supporting food service teams in a supervisory capacity Understanding of food safety regulations and hospitality standards Familiarity with food and beverage management software and POS systems Ability to work under pressure and manage multiple priorities simultaneously Preferred Qualifications: Degree or diploma in Hospitality Management, Culinary Arts, or related field Experience in corporate dining environments or contract food service operations Background in inventory management and basic cost control processes Knowledge of dietary restrictions and special meal accommodations Experience supporting sustainability initiatives in food service operations Strong customer service orientation with demonstrated ability to enhance guest experiences Basic understanding of menu planning and food presentation standards

Key Responsibilities: Product Preparation & Baking Assist in mixing, shaping, proofing, and baking a variety of bakery items including artisan breads, sourdoughs, croissants, and other pastries Follow recipes, portion controls, and presentation specifications as set by the senior kitchen team Ensure timely mise en place and execution of assigned tasks Hygiene & Cleanliness Maintain cleanliness and organization of the workstation at all times Follow proper food handling and sanitation standards as per company SOPs Participate in scheduled deep-cleaning activities and waste management Stock & Inventory Properly store raw materials and ingredients with correct labeling and FIFO method Assist in stock checks and notify the supervisor of any low stock or spoiled items Team Collaboration Work collaboratively with other team members to ensure smooth kitchen operations Respond positively to instructions and feedback from senior staff Participate in kitchen briefings, training sessions, and team meetings

Were Hiring – Multiple Kitchen Positions in Mumbai We are recruiting for a global leader in family entertainment with venues that combine food, fun, and unforgettable experiences under one roof. If you’re passionate about cooking, thrive in a fast-paced environment, and want to grow your culinary career, we’d love to meet you! Location: Skycity Mall, Borivali, Mumbai Open Positions & In-Hand Salaries: Continental Chef de Partie (CDP): 32,640/month Commis 1: 22,640/month Commis 1: 19,880/month Commis 2: 17,850/month Key Responsibilities (Role-specific): CDP: Prepare & present continental dishes to high standards Manage your kitchen section during operations Supervise & guide junior kitchen staff Maintain hygiene & FSSAI compliance Assist in menu planning & recipe creation Control wastage & monitor portion sizes Manage stock & coordinate with stores Commis 1 & 2: Assist in food preparation and cooking under the guidance of senior chefs Maintain cleanliness and hygiene in your section Follow recipes and presentation standards Support smooth kitchen operations during service hours Requirements: Relevant experience in a professional kitchen (2–4 years for CDP; 1–3 years for Commis) Diploma/Certificate in Culinary Arts preferred Strong understanding of continental cuisine Ability to work under pressure while maintaining quality Good communication and teamwork skills What We Offer: Competitive salaries with growth opportunities Fun, dynamic work environment inside a leading entertainment venue Training and career development programs Staff meals & benefits Contact: Manas | Talent Tales Pvt Ltd +91 82495 21613 manas@talentales.in

Responsibilities: Prepare meals using cooking, confectionery, bakery techniques with innovation & creativity Collaborate with team on menu development, cost analysis & presentation ideas

Experience Required: Minimum 10 years in multi-cuisine, high-volume restaurant/kitchen operations, with at least 3 years in a senior leadership role as Executive Chef/Head Chef Educational Qualification: Bachelor's Degree or Diploma in Culinary Arts, Hotel Management, or a related field from a recognized institute Certification in Food Safety & Hygiene (e.g., HACCP, FSSAI compliance) preferred. Job Responsibilities: Menu Planning & Development. Kitchen Operations Management Team Leadership & Training Inventory, Cost & Waste Management Quality, Hygiene & Safety Control Customer Satisfaction & Feedback Implementation Budgeting & Resource Optimization Coordination & Communication If interested, please share your updated CV to sowmiya@hirestarjobbank.com /+91 9778685359

Urgent hiring for a five star retreat! Position - Executive Chef (Multicuisine) Location - Gir, Gujarat Food and accommodation will be provided Interested candidates can share their resume at 8114530206 Regards HR Shruti

We are looking for a highly skilled and experienced Commi 3 to join our team at Bulls and Bears Bistro. The ideal candidate will have a strong background in the culinary industry, with excellent cooking skills and attention to detail. Roles and Responsibility Assist the Chef de Partie in planning and preparing menus for special events and functions. Maintain high standards of food quality, presentation, and safety. Collaborate with other kitchen staff to ensure seamless service delivery. Develop new recipes and menu ideas to enhance the dining experience. Ensure compliance with health and safety regulations and company policies. Participate in inventory management and stock control. Job Requirements Proven experience as a Commi 3 or similar role in a professional kitchen environment. Strong knowledge of food preparation techniques, ingredients, and cooking methods. Excellent communication and teamwork skills. Ability to work under pressure and meet deadlines. Familiarity with point-of-sale systems and inventory management software. Commitment to delivering exceptional customer service and ensuring customer satisfaction.