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.