91 Culinary Jobs - Page 2

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations following standard recipes. Working closely with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Strong communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

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).

Role & responsibilities Prepare and cook European dishes according to established recipes and standards, ensuring consistent quality and presentation. Focus on a specific section of the kitchen, such as the grill, pastry, or sauces, to produce high-quality meals that align with the restaurants standards. Supervise and train junior kitchen staff, ensuring efficient kitchen operations and adherence to food safety guidelines. Delegate tasks within your section and oversee food preparation to maintain high-quality standards. Contribute to the creation and development of European menus, offering innovative ideas while adhering to traditional European culinary techniques. Ensure all dishes are well-seasoned, prepared to specification, and plated with attention to detail. Ensure food quality meets standards and inform the manager if any product falls short of specifications. Continuously monitor the quality of dishes prepared within your section, ensuring they meet the standards for taste, appearance, and portion size. Conduct regular quality checks to ensure food is consistently of the highest standard. Monitor the quantity of prepared food and portion sizes to minimize waste, ensuring that unused food is not discarded unnecessarily. Verify the correct temperature of appliances and food using thermometers and thermostats, and check freezer systems (e.g., fans, drains, doors) for proper functionality, reporting any issues to facility management. Operate cooking equipment such as ovens, stoves, grills, microwaves, and fryers to prepare food. Report any maintenance issues to the appropriate personnel (management or maintenance). Maintain food logs for all products, including production charts. Set up and break down workstations with the necessary tools, equipment, supplies, and mise en place, ensuring items meet established specifications, containers are filled adequately, and the station is cleaned properly. Adhere to sanitation, cleaning, and pest control guidelines, reporting any pest-related issues to the appropriate personnel. Follow proper personal hygiene procedures to ensure food safety, including hand sanitation before handling food and wearing proper attire such as hats, hairnets, and appropriate footwear. Comply with food safety protocols and handling procedures, including product rotation (FIFO), labeling, dating, cleaning, and organizing coolers/freezers/storage areas, and ensuring Cold Chain compliance. Test food for proper cooking by tasting, smelling, or using utensils to check doneness. Monitor food quality throughout the day using HACCP forms and production charts. Determine the presentation of food and create decorative food displays. Preferred candidate profile Proven experience as a Chef de Partie or in a similar role, with a focus on European cuisine. Strong knowledge of traditional European cooking techniques, flavors, and ingredients. Ability to manage a team and maintain a high level of organization in a fast-paced kitchen environment. Knowledge of food safety and hygiene regulations (e.g., HACCP). Creativity in menu planning and food presentation.

Role & responsibilities Duties include assisting the Production team in food preparation and performing related duties in the Kitchen. 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. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Responsible for the work assigned by Head Chef in Asian section of the kitchen as per the standards. 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 to perform miscellaneous job-related duties as assigned. Ensure adherence to quality expectations and standards. Ensure HACCP procedures are followed and clear records are kept at all times. Exceed guest expectations in quality and service of food products Any matter which may effect the interests of hotel should be brought to the attention of the Management. *Note - Food Trial is a Must

1. Kitchen Management Oversee daily kitchen operations to ensure smooth and efficient service. Implement standard operating procedures (SOPs) and maintain cleanliness and hygiene as per food safety norms. Ensure coordination among kitchen staff and with front-of-house teams. 2. Training & Development Train and mentor kitchen staff to maintain consistency, improve skills, and ensure team efficiency. Conduct regular workshops and hands-on sessions to keep staff updated with culinary trends and techniques. 3. Inventory Management Monitor stock levels of ingredients and kitchen supplies. Manage ordering, receiving, and proper storage to minimize wastage and control food costs. Maintain accurate inventory records and conduct regular audits. 4. Costing & Budgeting Develop and standardize recipes with proper portioning and cost control. Analyze food cost reports and identify opportunities to improve profitability without compromising quality. Work closely with management to maintain budgeted food costs. 5. Hiring & Staffing Lead the recruitment and selection process for kitchen staff. Ensure proper onboarding, orientation, and integration of new team members. Monitor performance and provide feedback to build a strong kitchen team. 6. Quality Management Uphold high standards of food presentation, taste, and quality. Conduct regular quality checks and ensure that all dishes meet the brands culinary standards. Address customer feedback and complaints related to food quality with prompt and effective solutions. Qualifications: Proven experience as an Executive Chef or in a similar leadership role in a high-volume kitchen. Culinary degree or relevant certification preferred. Strong leadership, communication, and organizational skills. In-depth knowledge of kitchen operations, food safety standards, and inventory management systems. Ability to work under pressure and adapt to a dynamic environment.

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

SUMMARY Job Title: Experienced Chef Key Responsibilities: Executing the preparation and cooking of dishes across various stations following standard recipes. Working closely with the Head Chef and team to ensure efficient kitchen operations. Overseeing food quality, presentation, and portion standards. Upholding food hygiene, safety, and cleanliness standards during service. Providing guidance and training to junior kitchen staff and contributing to stock control. Qualifications: Proven experience as a Chef in a professional kitchen. Thorough understanding of food preparation, safety standards, and expertise in Mediterranean cuisine. Strong communication and teamwork abilities. Employer Questions: Have you completed the verification of your documents and assessed your visa eligibility? How many years of experience do you have as a Chef? Additional Information: Support for accommodation is available for the suitable candidate. Preference for experience in high-energy venues or woodfired cooking. Requirements Requirements: Document verification and visa eligibility assessment Years of experience as a Chef

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.

Position: Executive Chef Location: Aerocity, Mohali, Punjab Reports To: Owner Industry: Hospitality | Restaurant | Brewery | Bar Overview: We are looking for a creative, passionate, and experienced Executive Chef to lead the culinary operations of our Restro cum Brewery & Bar . The ideal candidate will have expertise in gourmet pub-style cuisine, beer-food pairings, and high-volume kitchen management . This role involves menu development, kitchen operations, cost control, team leadership, and ensuring a top-tier dining experience that complements our craft beers and bar offerings. Key Responsibilities: 1. Menu Development & Culinary Innovation Design and develop an innovative, high-quality menu that complements our craft beers and bar offerings. Create beer-infused dishes (beer-battered appetizers, beer-marinated meats, beer-based sauces, etc.). Curate a bar-friendly food menu with elevated bar snacks, gourmet burgers, steaks, and shared platters. Maintain consistency in taste, portioning, and presentation across all dishes. Incorporate seasonal and local ingredients to keep the menu fresh and exciting. Keep up with culinary and industry trends to enhance customer experience. 2. Beer & Bar Food Pairing Expertise Collaborate with the Brewmaster and Bar Manager to create dishes that pair well with craft beers, cocktails, and premium spirits. Train staff on beer-food and cocktail-food pairing recommendations to enhance guest experience. Develop special pairing menus, themed food festivals, and tasting events . 3. Kitchen Operations & Quality Control Oversee day-to-day kitchen operations to ensure smooth and efficient service. Implement Standard Operating Procedures (SOPs) for food preparation and presentation. Maintain strict hygiene and food safety standards (HACCP, FDA, and local regulations compliance). Monitor kitchen equipment and ensure proper maintenance to prevent downtime. Work with the bar team to develop beer-infused cocktails and gourmet bar snacks . 4. Leadership & Team Management Recruit, train, and lead kitchen staff including Sous Chefs, Line Cooks, and Prep Cooks. Foster a positive and high-performing kitchen culture . Conduct regular training sessions on kitchen safety, efficiency, and innovation. Develop performance evaluation metrics and provide constructive feedback. Manage shift schedules, ensure optimal staffing levels, and oversee kitchen workflow. 5. Cost Control & Financial Management Manage food costs, labor costs, and operational expenses to optimize profitability. Monitor and control inventory, portioning, and waste reduction strategies . Source high-quality ingredients while maintaining cost efficiency. Analyze food sales data and adjust the menu for maximum revenue generation . 6. Customer Engagement & Experience Enhancement Ensure a memorable dining experience with high-quality food and efficient service. Engage with customers to gather feedback and refine menu offerings. Participate in live cooking events, chefs table experiences, and social media promotions . Collaborate with the marketing team to develop special promotions and food events . Key Skills & Competencies: Expertise in Global & Pub-Style Cuisine Strong culinary background and proficiency in multi-cuisine cooking (Indian , Thai , Italian , Mexican , Mediterranean, Continental etc.), especially pub-style and gourmet food. Experience in Indian Creativity & Innovation Passion for crafting unique dishes and experimenting with flavors. Beer & Cocktail Pairing Knowledge Understanding of flavors that complement different beverages. Leadership & Team Management Proven experience in managing and mentoring a kitchen team. Cost Control & Financial Acumen Experience in food cost optimization and budgeting. Kitchen Operations & SOPs Knowledge of high-volume restaurant kitchen operations. Customer-Centric Approach Ability to adapt based on customer preferences and feedback. Food Safety & Compliance Adherence to local food safety regulations and industry best practices. Preferred Qualifications & Experience: Education: Degree/Diploma in Culinary Arts, Hotel Management, or a related field. Certifications: HACCP, or equivalent food safety certification. Experience: 10+ years of experience in a high-volume kitchen. 3+ years as an Executive Chef or Head Chef in a brewery, bar, or gastropub setting. Experience working with beer, brewery cuisine, and bar menu development is highly preferred. Experience working in brewpubs, gastro pubs, or craft breweries is a plus.