We are seeking an experienced and skilled North Indian Vegetarian Cook to prepare authentic, high-quality vegetarian dishes with traditional flavors and presentation. The ideal candidate should be proficient in a wide range of North Indian recipes, including curries, dals, breads, rice dishes, snacks, and sweets, with an emphasis on taste, hygiene, and consistency. Key Responsibilities: Prepare and cook a variety of North Indian vegetarian dishes (curries, dals, sabzis, snacks, rotis, parathas, puris, pulao, biryani, desserts, etc.). Follow traditional recipes while ensuring quality, portion control, and presentation standards. Maintain kitchen hygiene, cleanliness, and comply with food safety regulations. Plan daily menus and assist in inventory management. Monitor ingredient freshness and ensure minimal wastage. Operate kitchen equipment safely and efficiently. Coordinate with kitchen staff for timely food preparation during peak hours. Adapt recipes to meet customer preferences and dietary requirements. Requirements: Proven work experience as a North Indian vegetarian cook/chef. Strong knowledge of North Indian spices, cooking techniques, and food presentation. Ability to work in a fast-paced environment. Good time management and multitasking skills. Commitment to hygiene and food safety. Team player with a positive attitude. Preferred Qualifications: Minimum 2–3 years’ experience in an Indian restaurant, catering, or hotel kitchen. Knowledge of regional variations such as Rajasthani, Punjabi, Awadhi, or Bihari vegetarian cuisines. Basic knowledge of kitchen inventory control. Work Conditions: Full-time / Part-time positions available. Standing for long hours in a hot kitchen environment.
Position Title: Head Chef Department: Kitchen Operations Reports To: Restaurant Manager / Owner Location: HARIDWAR, UTTRAKHAND Role Overview The Head Chef will oversee the entire kitchen operations of a vegetarian multi-cuisine restaurant, ensuring the highest standards of food quality, taste, presentation, and hygiene. The role requires creativity in menu development, strong leadership skills to manage the kitchen brigade, and expertise in various vegetarian cuisines (Indian, Continental, Asian, Mediterranean, etc.). Key Responsibilities Menu Planning & Development Design, innovate, and update a multi-cuisine vegetarian menu. Ensure seasonal, healthy, and trending dishes are incorporated. Maintain cost-effective recipes while ensuring premium quality. Kitchen Operations Management Supervise day-to-day kitchen activities. Maintain consistency in food taste, texture, and presentation. Oversee stock management, food ordering, and waste control. Team Leadership & Training Lead, train, and motivate kitchen staff. Ensure adherence to hygiene, grooming, and service standards. Delegate tasks effectively and resolve kitchen-related issues. Quality & Hygiene Standards Implement HACCP / FSSAI food safety guidelines. Monitor cleanliness, sanitation, and safe food storage. Conduct regular audits for hygiene compliance. Cost & Inventory Control Control food cost, portioning, and wastage. Manage vendor relationships and negotiate pricing. Maintain accurate stock and inventory reports. Customer Satisfaction Ensure dishes meet customer expectations and dietary requirements. Handle customer feedback regarding food quality positively. Introduce special menus for festivals, events, and promotions. Qualifications & Skills Degree/Diploma in Culinary Arts / Hotel Management. Minimum 5–8 years of experience in multi-cuisine vegetarian kitchens (with at least 2–3 years in a leadership role). Expertise in Indian, Continental, and Asian vegetarian cuisines. Strong leadership, time management, and organizational skills. Knowledge of nutrition, vegan/healthy cooking trends is an advantage. Excellent communication and team management abilities. Key Attributes Creativity and passion for vegetarian cuisine. Ability to work under pressure in a fast-paced environment. Strong commitment to quality, hygiene, and sustainability. Positive attitude and problem-solving mindset.
Perfection in food . Taste and quality. Presentation maintaining quality.
Job Summary: The Restaurant Manager at Elite’s Diner is responsible for overseeing all aspects of daily restaurant operations to ensure a refined dining experience for guests. The role involves managing staff, maintaining service quality, and upholding the restaurant’s reputation as a premier vegetarian fine-dining destination. The manager ensures smooth coordination between the kitchen and service teams, efficient use of resources, and a welcoming, elegant atmosphere for every guest. Key Responsibilities: Oversee day-to-day operations of Elite’s Diner and ensure smooth service flow. Maintain top standards of vegetarian cuisine presentation, hygiene, and customer care. Supervise, train, and motivate service and kitchen staff for consistent excellence. Coordinate with the Head Chef for timely and quality food preparation. Handle guest feedback and resolve issues professionally to ensure satisfaction. Monitor inventory levels, place orders, and control wastage and costs. Manage billing, cash handling, and maintain daily sales reports. Ensure full compliance with FSSAI, food safety, and hygiene regulations. Plan and execute special events, promotions, and menu updates to attract clientele. Prepare staff schedules, evaluate performance, and encourage teamwork. Uphold the fine-dine ambiance and brand image of Elite’s Diner. Skills & Competencies: Strong leadership and people management skills. Excellent communication and interpersonal abilities. Thorough understanding of vegetarian fine-dining operations. Customer-oriented mindset with attention to detail. Sound knowledge of food safety and hygiene standards. Financial management and budgeting capability. Familiarity with POS systems and restaurant management software. Qualifications: Bachelor’s Degree or Diploma in Hotel Management / Hospitality / Business Administration. 3–6 years of experience in restaurant management (preferably fine-dining or vegetarian). Certification in Food Safety or Hygiene (preferred). Work Environment: Elegant vegetarian fine-dine setting. Requires flexibility to work evenings, weekends, and holidays. On-site leadership role involving direct interaction with guests and staff.