901 Indian Cuisine Jobs

We are looking for Chinese commis,Continental Commis, tandoor Commis for Kitchen department for Pyramid cafe lounge and bar.

Designation - Cook - South Indian/ North Indian Qualification - Hotel management Experience - 2 to 5 years Salary - 1500 AED to 1800 AED Location - Dubai Direct Employment Free Food, Accommodation Contact HR Maria - 7200189717 Required Candidate profile Mandatory Documents 1.Resume 2.Original Passport 3.Passport Size Photo Please send your resume Whatsapp to 7200189717 Perks and benefits food and accoumentation

Prepare Veg & Non-Veg Biryanis and Rolls with authentic taste Ensure proper marination, portioning, and standard recipes are followed Supervise and train kitchen helpers in daily prep and cooking Maintain hygiene, food safety, and cleanliness Sales incentives Annual bonus Performance bonus

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

The Indian Hotels Company Limited is looking for Chef de-Partie to join our dynamic team and embark on a rewarding career journey Prepare and cook dishes according to recipes. Oversee kitchen operations in the absence of the head chef. Ensure food quality and presentation standards. Train and supervise kitchen staff. Maintain cleanliness and organization of the kitchen. Monitor inventory and order supplies. Ensure compliance with food safety regulations. 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 Championship Growth Mindset Guest Centricity Personal Effectiven

You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more. What is in it for you: Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 What you will be doing: Actively share ideas, opinions and suggestions to improve the environment and menus Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards Communicate effectively with the rest of the team and thrive for guest feedback

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

Job description Job Title: South Indian Chef Location: Chennai (OMR) | Bangalore (Whitefield) Looking for an Immediate Joiner Job Summary: The Chef at Antara Care Home will be responsible for planning, preparing, and overseeing the execution of high-quality, nutritious, and well-balanced meals for senior residents. The role requires expertise in South Indian cuisine, along with knowledge of other cuisines to provide variety while ensuring food safety, dietary compliance, and an exceptional dining experience. Key Responsibilities: Menu Planning & Meal Preparation Develop and execute menus with a strong focus on authentic South Indian cuisine (Idli, Dosa, Sambar, Upma etc. and North Indian Cuisine, along with other nutritious options. Prepare meals that cater to the nutritional needs, dietary restrictions, and preferences of senior residents. Ensure that all meals follow prescribed dietary guidelines (low-sodium, diabetic-friendly, soft diets, etc.). Adapt recipes based on feedback from residents and healthcare professionals. Kitchen Operations & Hygiene Maintain the highest levels of hygiene, cleanliness, and sanitation in the kitchen. Ensure compliance with FSSAI, HACCP, and other food safety standards. Oversee proper food storage, waste management, and inventory control. Supervise and guide the kitchen staff, ensuring smooth workflow and teamwork. Inventory & Cost Control Monitor and manage food stock levels to minimize waste and optimize usage. Coordinate with the procurement team for sourcing fresh, high-quality South Indian ingredients. Maintain cost efficiency while ensuring quality and variety in meal preparation. Qualifications & Skills: 1-3 years of experience in a chef role, preferably in healthcare, senior living, or hospitality. Expertise in South Indian cuisine is mandatory, along with knowledge of continental and North Indian cuisine. Experience in dietary planning for seniors is highly desirable. Familiarity with food safety regulations (FSSAI, HACCP, etc.). Leadership and team management skills. Good communication skills in English and local languages (Kannada/Tamil preferred). Interested candidates can share their resumes at muskan.saini@antaraseniorcare.com or 9654999132

As a Sous Chef with a preferred background in Indian cuisine, you will be responsible for overseeing food production in all the kitchens, specifically focusing on large and multiple banquets. Your key responsibilities will include: - Assisting the F&B Manager in developing new menus and menu changes - Recommending price structures for various menu items in relation to competition - Setting F&B standards, specifications, and portions in clear relation to prices and external competition - Originating and approving daily requisitions while ordering dairy products, fresh fruits, and vegetables - Recommending the periodic purchase of special items, canned and dried fruits, and domestic and imported food items - Maintaining reasonable cost control in food preparation and minimizing food wastage - Accountable for the usage, consumption, spoilage, and control of all food produced or stored under your supervision - Conducting departmental meetings as necessary and attending meetings with general managers and F&B Managers - Ensuring adherence to hygiene and sanitation practices in all kitchens - Supervising the maintenance of proper cooking, thawing, and storage temperatures for all raw and cooked food - Coordinating with vendors to cross-check new ingredients in the market and staying updated on menus and food festivals at other hotels - Reviewing menus of all outlets quarterly to add new recipes and conducting photography and videography of food items for social media Additionally, you will be responsible for the upkeep of kitchen areas, ensuring adherence to cleaning standards, and coordinating pest control operations. You will also be involved in the purchase committee for ordering kitchen supplies and equipment, maintaining regular sales calling for business promotion, and ensuring staff cafeteria food and service standards. Qualifications Required: - Minimum of 5 years of work experience in a similar role - Strong knowledge of Indian cuisine preferred Please note that this is a full-time, permanent position with benefits including food provided, paid sick time, paid time off, and provident fund. The work location is in person. Thank you.,

As a Delivery / Takeaway Kitchen located in Faridabad, you will be responsible for the following key duties: Role Overview: - Cook and present authentic Indian dishes with consistent taste and quality. - Manage a section of the kitchen (tandoor / curry) smoothly during service. - Support dish development with new Indian dishes and seasonal specials. - Train and guide commis chefs and junior staff in daily operations. - Keep the kitchen area clean, safe, and compliant with hygiene standards. - Monitor stock, reduce wastage, and help control food costs. - Work with suppliers to source fresh and authentic Indian ingredients. - Ensure equipment and tools are maintained in good condition. Key Responsibilities: - Minimum 6 years of experience (Indian Cuisine) with reputed hotels, premium restaurants, or F&B brands. - Strong knowledge of regional Indian cuisines (North, South, Mughlai, Tandoor, Street-style). - Proven ability in kitchen management, section control, and team supervision. - Ability to work under pressure and deliver consistent results during high-volume service. - Strong communication and teamwork skills. If you are interested in this opportunity, you can fill the form provided or send your resume to manthan@ledor.in.,

Role & responsibilities We are hiring commies for Kitchen Department Interested people can directly apply for the job Preferred candidate profile HM Diploma or Gradutaion having exp in Tandoor or KNow how to operate Tandoor Fresher Having tandoor skill will also work

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.

Provide a pleasant and satisfactory cooking experience, building positive customer relationships through Adapt recipes and cooking methods based on customer requirements and feedback. Travel allowance Sales incentives

Role & responsibilities 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 Product Development Chef will be expected to :Exhibit a good understanding of culinary fundamentals . Create and maintain an efficient, hygienic, and positive working environment. Promote health and safety in the workplace. Display good work ethic, resourcefulness, and organisation. Ensure quality control and efficient workflow. Display a positive attitude.Product Development Chefs work in a fast-paced, high production setting. Working both independently. In team situations will require both flexibility and efficient oral and written communication The chef should be able to deliver on given responsibilities, and high expectations of the leadership..To work for extended periods in refrigerated, heated, dry, or damp rooms. To help conduct, analyze and evaluate trial results. To suggest to necessary adjustments to ingredients, formulations, processes and equipment prior to full-scale production. Position requires a very dynamic and confident product developer with basic culinary, technical and organisational skills. Prepare samples for customer presentations and participate in product cuttings providing support to Sales & Marketing. Responsible for ongoing maintenance of recipes/formulations, methodologies and specifications. Liaising with colleagues in the commercial, production and technical departments Continuously researching the market and staying ahead of consumer trends Preferred candidate profile 3-8 Years of experience in Chef role, Strong organisation skills in managing multiple projects Understanding of MS Office suite, especially MS-Excel will be highly beneficial. Should have basic knowledge and practical experience in cooking methods

Need to stay in hotel, salary upto 30k Contact : 9880612200

Role & responsibilities Assist in preparing ingredients for cooking (washing, peeling, chopping vegetables; measuring ingredients, etc.) Support senior chefs in cooking and plating dishes during service Maintain cleanliness and organization of kitchen stations Ensure all food preparation areas and equipment are cleaned and sanitized regularly Store food properly and ensure compliance with food safety standards (FIFO, labeling, temperature checks) Assist with receiving and organizing deliveries Follow recipes and instructions from senior chefs Learn and develop culinary techniques and knowledge under supervision Dispose of waste properly and assist in stock rotation

As a Tandoori Chef, your primary responsibility will be to prepare and cook a variety of Indian dishes using a tandoor oven. This will involve marinating meats and vegetables, operating and maintaining the oven, and ensuring that all dishes meet the highest standards of taste, presentation, and quality. You will also be expected to adhere to strict food safety and hygiene practices, manage inventory and supplies, collaborate with kitchen staff to ensure smooth operations, and contribute to menu development and recipe innovation. This is a full-time position, and the work location will be in person. In addition, you will be eligible for benefits such as Provident Fund. If you are passionate about Indian cuisine and have experience working with a tandoor oven, we invite you to join our team and showcase your culinary skills in a dynamic and rewarding environment.,

Urgent Hiring for Area Chef- Patna Company Description Veeba is a leading condiments and sauce company in India with a focus on quality, innovation, and offering "better for you" products. Our world-class ISO 22000 certified manufacturing facility uses authentic ingredients sourced from across the globe to create delicious and fresh flavors for our Pan-India distribution network, which reaches both general and modern trade shops. We are a proud Indian company that manufactures world-class food products in India, and our clientele includes some of the biggest global names in the Quick Service restaurant and coffee industry. Role Description This is a full-time on-site role for an Area Chef. The Area Chef will be responsible for ensuring the highest food quality, sanitation, and safety levels, building sales, and managing food costs. Responsibilities Develop new and improved products within the timeline as per the new clients or in-house needs. Apply knowledge into formula development, processing raw material, equipment, flavor selection, routine analysis, sensory evaluation, taste profiling etc. Brainstorming ideas for new products or existing product modifications Recipe creation Preparation and gathering of samples Conducting trials of samples in final applications Has deep knowledge of products and effective communication skills Documenting results from testing Sharing flavor trend and knowledge and keeping up to date on domestic and international product trends. Understanding the Indian and International market palate. Thorough and in depth understanding of a variety of products, techniques and equipment required is a must. Must be familiar with industrial mass production methods, scaling-up capability, and limitations Strong alignment to Values & ethical principles Qualifications & Experience Bachelor's degree in Hotel Management/ Culinary Arts or related field Minimum of 5 years' experience as a Chef, with 2 years in a supervisory role Proven track record in managing food costs and profits Familiarity with local cuisines and cuisines around the world Experience developing and implementing standardized operating procedures and recipes that align with company standards Strong organizational and communication skills, with the ability to motivate and train team members Ability to work collaboratively with cross-functional teams and provide an exceptional customer experience Certifications in food safety and sanitation are a plus Interested candidates may send their resumes to vrb.careers@veeba.in

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

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.

Looking For Indian Chef with Min 2 years of Experience

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

Must have knowledge in cooking i.e Indian, Chinese, Continental, Italian

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