907 Indian Cuisine Jobs - Page 10

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Responsible for preparing, producing and presenting food as per Sodexo India standards and within budget in accordance with company policy Key Responsibilities Prepare, cook and produce food to the companies standard, with particular emphasis on presentation, hygiene and economy Ensure proper cleanliness of the kitchen equipment and flooring Observe all safety rules and procedures Ensure that equipment and materials are not left in dangerous state Ensure proper grooming and hygiene for self and for all staff under him Assist Manager / Site In-charge / Sous chef / Sr cook in indenting for provisions In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 6 years of experience in hands on cooking including: Experience in a high pressure catering environment, preferably in a commercial or industrial environment Experience in menu planning and production Experience in or exposure to bulk cooking Commitment to quality Able to work with a substantial level of accountability Able to work individually or in a team Ability to control food costs Creativity Eye for detail

Ensure high quality and consistency in production & presentation of all menu items as per the standardized recipes of the brand Menu planning, recipe standardization, cost control &wastage reduction Maintain par stock /adequate inventory as per menu

We are seeking a highly skilled and creative Executive Chef to lead culinary team who will be responsible for overseeing kitchen operations, creating menus,ensuring quality and consistency of all dishes,managing kitchen staff,food safety standards.

Responsibilities: * Maintain high standards of food quality & safety * Collaborate with kitchen team on menu planning & execution * Ensure timely delivery of dishes to guests

All-rounder knowledge of Indian, Chinese, continental, tandoor etc. Menu Planning, Group handling, Kitchen team handling, Creative and disciplined Can Contact--7448010777 Required Candidate profile To assist chefs in a range of food preparation skills such as cutting, cleaning, slicng, pounding, mashing, boiling, steaming, julienning, stewing, sauting, deep-frying, and baking.

All-rounder knowledge of Indian, Chinese, continental, tandoor etc. Menu Planning, Group handling, Kitchen team handling, Creative and disciplined Can Contact--7448010777 Required Candidate profile Maintaining Cleanliness, personal Hygiene Efficient and Hardworking, Quick Decision maker Cooking knowledge with own specialties

Assist chef in food prep, follow recipes/standards, prepare mis-en-place, maintain cleanliness, report shortages, follow duties & policies, uphold hygiene, and continuously improve skills & knowledge.

Job Summary: We seek an experienced, skilled, and versatile Multi-Cuisine Private Chef to provide exceptional culinary services for clients. The ideal candidate will possess expertise in diverse cuisines, attention to detail, and excellent communication skills. Key Responsibilities: Culinary: Prepare delicious, healthy meals for clients (breakfast, lunch, dinner, snacks). Develop and execute customized menus daily (special diets, allergies, preferences). Expertise in multiple cuisines (e.g., Indian, Italian, Chinese, Mexican, Mediterranean, Lebanese etc.). Manage kitchen operations, maintaining cleanliness and organization. Service: Provide exceptional service, ensuring timely meal delivery. Develop rapport with client, understanding their preferences. Flexibility to accommodate last-minute requests or changes. Management: Plan and manage grocery indent. Maintain kitchen equipment, utensils, and supplies. Ensure compliance with food safety and hygiene standards. Requirements: Essential: 3+ years of experience as a private chef or in high-end restaurants. Culinary degree or equivalent experience. Proficiency in multiple cuisines. Excellent cooking, presentation, and plating skills. Strong communication, interpersonal, and organizational skills. Desirable: Certification in food safety and hygiene. Experience with special diets (e.g.,vegan, gluten-free, keto, low carb and high protein diet) Familiarity with international ingredients and cooking techniques. Ability to travel (if required). Work Schedule: - Flexible, potentially including weekends, holidays, and evenings. Salary and Benefits: - Competitive salary (based on experience). - Benefits (health insurance, paid time off, PF, incentive etc.) to be discussed. Confidentiality: - Maintain confidentiality regarding clients personal and culinary preferences.

As a Head Chef specializing in Indian cuisine, you will play a crucial role in leading our kitchen operations at Shaguna More, Patna. Your primary responsibilities will be to plan, design, and execute authentic Indian menus, supervise and train kitchen staff, manage inventory, ensure compliance with regulations, and innovate seasonal menus to attract customers. You will work closely with the Cafe Manager to maintain high culinary standards while being cost-efficient. Your expertise as a Head Chef or Senior Chef in Indian cuisine will be essential in this role, along with a strong knowledge of spices, cooking techniques, and regional dishes of India. You must possess leadership and team management skills, understand kitchen budgeting and cost control, and thrive in a fast-paced environment. A culinary degree/diploma is preferred, with a minimum of 5-8 years of relevant experience. If you are ready to showcase your culinary talents and lead a dedicated kitchen team, we invite you to share your resume with us at silvi@cafehideout.com. Join us in creating memorable dining experiences through delicious Indian cuisine.,

The Indian Cook Commi I position at Khana Fun City Hotel in Bhopal, Madhya Pradesh is a full-time on-site role where you will be responsible for preparing and cooking various Indian dishes. Your main duties will include ensuring food quality and presentation standards are met, maintaining a clean and organized kitchen, and following recipes and portion controls. Additionally, you will assist the Head Chef in daily kitchen operations and ensure compliance with health and safety regulations. To excel in this role, you must have expertise in preparing and cooking Indian cuisine, knowledge of kitchen operations and food hygiene standards, and the ability to follow recipes and portion control guidelines. Good teamwork and communication skills are essential, and experience in a similar role in a professional kitchen is preferred. You should be able to work efficiently under pressure and in a fast-paced environment, with flexibility to work in shifts including weekends and holidays.,

You are seeking a skilled and versatile Multi-Cuisine Chef to join Rathna Residency in Erode, Tamilnadu. The role involves hands-on experience in Indian, South Indian, Chinese, and Tandoori cuisine, demonstrating a passion for food and effective organizational skills. This key culinary position requires managing multiple sections efficiently while upholding quality, consistency, and presentation standards across diverse cuisine offerings. Responsibilities: - Prepare and cook various dishes from Indian, South Indian, Chinese, and Tandoori sections. - Ensure maintenance of food quality, taste, and presentation according to hotel standards. - Supervise mise-en-place, daily food preparation, and timely order execution. - Manage food inventory, kitchen hygiene, and sanitation standards. - Train and provide guidance to junior kitchen staff and support teams when necessary. - Coordinate with kitchen supervisors and service staff for seamless operations. - Implement portion control measures and assist in food cost management. - Contribute innovative dish ideas and support menu development initiatives. Requirements: - Minimum 2 years of relevant experience in the hotel or restaurant industry. - Proficiency in Indian, South Indian, Chinese, and Tandoori cuisine. - Ability to handle multiple cuisine sections concurrently. - Knowledge of food safety, hygiene practices, and HACCP standards. - Strong time management and organizational abilities. This is a full-time, permanent position with benefits including provided food and Provident Fund. The work location is on-site, and the expected start date is 04/08/2025. For further inquiries, you can contact 9942366831.,

You will be joining 7 Apple Hotels & Resorts, a leading chain that has been setting the benchmark for SMART value hotels in India for over seven years. With properties in Aurangabad, Goa, Jaipur, Lonavala, Mahape - Navi Mumbai, Pune - Pimpri, Pune - Viman Nagar, and Vadodara, we offer modern amenities tailored to the needs of contemporary travelers. Our well-appointed rooms, dining options, and services are designed to ensure your comfort and provide opportunities for both relaxation and social interaction. We take pride in our commitment to delivering exceptional guest satisfaction through our unwavering dedication to service excellence. As a full-time Chef de Partie (CDP) specializing in Indian Cuisine, your primary responsibility will be to meticulously prepare and cook dishes following established recipes and quality standards. Your daily duties will involve overseeing ingredient inventory, upholding kitchen hygiene standards, and strictly adhering to health and safety protocols. Furthermore, you will play a key role in menu planning, mentoring junior kitchen staff, and ensuring that all dishes are prepared and presented to meet or surpass guest expectations. To excel in this role, you should demonstrate proficiency in Indian Cuisine, culinary techniques, and food safety practices. Previous experience in kitchen management and inventory control within the hotel industry is essential. You must possess the ability to effectively train and supervise junior kitchen personnel, possess a discerning eye for food presentation and quality assurance, and exhibit strong organizational skills to thrive in a dynamic work environment. Excellent communication abilities and a collaborative mindset are paramount, along with a culinary school certification or relevant experience in a similar capacity. Prior exposure to hospitality or hotel kitchen environments is a prerequisite for consideration for this position.,

Job description Company Description MOETS Hospitality Group is a well-established chain of restaurants in South Delhi, operating under popular brand names such as MOETS Curry Leaf, Oh BAO, Kulfi, Dirty Dough, and more. The group also offers home delivery services within 7 kms in Delhi/NCR and has been providing private, corporate, institutional, and wedding catering services for the last three decades. Additionally, MOETS manages a homestay property called Waterfront Vila in Manali. JOB ROLE CLARITY DOCUMENT FOR EXECUTIVE CHEF - MOETS Role Definition : EXECUTIVE CHEF is fully responsible for the management of the MOETS 2 flagships restaurants outlets. One in Defence Colony and the other in Civil Lines. The main purpose of the Chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Moets Standards. VERY IMPORTANT :- Should be an Expert in Indian Cuisine specially, including regional Indian, Indian Curry & Tandoor. Should have knowledge of Modern Indian Cuisine too and should be able to develop new dishes and recipes. QUALIFICATIONS REQUIRED FOR THE EXECUTIVE CHEF ROLE Culinary Education: A formal culinary education from a reputable culinary school or institute is a must Work Experience: Extensive experience in the culinary industry is crucial. Several years of progressive experience in various kitchen roles, including line cook, sous chef, and chef de cuisine is required. Culinary Skills: Exceptional culinary skills and knowledge of Indian, Modern Indian, Indian Regional Cuisine like Lucknawi, Punjabi, Mughali etc. An executive chef should be able to create and execute a diverse and high-quality menu that meets the standards of the restaurant. Leadership and Management Skills: Strong leadership and management skills are critical for overseeing kitchen operations. An executive chef should be able to lead and inspire a kitchen team, delegate tasks effectively, and maintain a positive and efficient work environment. Menu Planning and Cost Control: Experience in menu planning, development, and cost control is important. The executive is responsible for creating menus that balance culinary creativity with financial considerations. Hygiene and Safety Knowledge: Knowledge of food safety and sanitation practices is crucial for maintaining high standards of hygiene in the kitchen. Executive chef should ensure that the kitchen operates in compliance with health and safety regulations. Creativity and Innovation: The ability to bring creativity and innovation to the culinary offerings of the club is valued. This involves staying current with culinary trends, experimenting with new ingredients, and continuously improving the menu. Communication Skills: Effective communication skills are necessary for interacting with kitchen staff, committee members and club members. Executive chef also needs to communicate with suppliers and vendors. Time Management: The ability to manage time efficiently is crucial in a fast-paced kitchen environment. Executive chefs need to coordinate various tasks to ensure that meals are prepared and served on time. Adaptability: The hospitality industry is dynamic, and an executive chef should be adaptable to changing circumstances, such as seasonal variations in ingredients, special events, or unexpected challenges. Responsibility Deliverables: 1). Kitchen Management & Operations 2). Inventory & Food Cost Control 3). Training & Development of Kitchen Staff Tasks & Activities 1). Kitchen Management & Operations To create a Kitchen / Food Safety Manual/Checklist/SOP for MOETS Restaurants Implement and maintain health and Covid Safety Procedures Maintenance Quality, Appearance & Taste of Food To Create and Finalise Standard Recipes & exercise portion control Effective guest interaction to enhance guest satisfaction Administration of orders to minimise shortages and wastage and effective stock control Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard Ensure staff hygiene and appearance as per Moets Standards Effective Communication with kitchen and service department to ensure the smooth running of the department To review current staff strengths & have optimum staff for operations! Overseeing interdepartmental communication and smooth functioning Report any theft or unethical practices to the ROM or GM Operations Achieving service excellence though Teamwork Maintain confidentiality of proprietary information, and protect company assets 2). Inventory & Food Cost Control Maintaining fridges and stores to the highest hygiene and stock rotation standards Effective management of staff food No Food to Leave Kitchen without KOT Determine monthly par stock levels and inform store. Check daily requisitions and approve the same Do monthly item wise sales analysis of menu To assist in the automation of the entire inventory, consumption and back office operations To measure the amount and quantity of stock going from mother store and base kitchens to other outlets and ODC! 3). Training & Development of Kitchen Staff Train Kitchen Staff with Standard Recipes to be prepared. Planinng Staff Rota at all outlets Create Recipe Chart with Presentation Pictures & Portion Size for Kitchen Staff to See Organise a weekly meeting with the kitchen team and discuss all operational and personal issues Plan a Weekly Training Schedule for having Kitchen Staff on different topics like HACCP / Fire Safety Etc. Train staff on a weekly basis on new cooking techniques, new recipes, new cuisines Using Hospitality Specific Training Sessions from websites like https://www.typsy.com/ or https://www.udemy.com/ Job Location :- MOETS Defence Colony, New Delhi. Kindly what&aposs app cv on 9873416462, no call strictly. Show more Show less

Responsibilities Prepare and cook a variety of tandoori dishes, including meats, breads, and vegetables Marinate meats and vegetables using traditional Indian spices and techniques Operate and maintain the tandoor oven Ensure the quality and presentation of dishes meet restaurant standards Collaborate with kitchen staff to manage food preparation and service Maintain cleanliness and hygiene in the kitchen area Adhere to health and safety regulations Manage inventory and order supplies as needed Qualifications Proven experience as a Tandoori Chef in a high-volume kitchen In-depth knowledge of traditional Indian cooking techniques and spices Ability to work under pressure and manage time effectively Strong attention to detail and commitment to food quality Excellent communication and teamwork skills Relevant culinary education or training is a plus

URGENT HIRING !!! contact us on call & whatsapp +91 8800897895 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Key Responsibilities: Prepare and cook authentic Indian dishes, including North Indian, South Indian, and regional specialties. Develop and refine recipes, ensuring consistency in taste and presentation. Manage kitchen staff and assign tasks for efficient workflow. Monitor food stock, order ingredients, and ensure minimal wastage. Maintain cleanliness, hygiene, and food safety standards as per health regulations. Train junior chefs and kitchen staff in Indian cooking techniques. Innovate and introduce new menu items based on seasonal ingredients and trends. Ensure timely preparation of food for dine-in, takeaway, and catering services. Handle guest requests, special dietary needs, and customization of dishes. Collaborate with management to maintain cost-effective kitchen operations.

As an Indian Cook, your primary responsibility will be to prepare and cook a diverse range of Indian dishes, both traditional and modern, in a professional and efficient manner. You will be expected to uphold high standards of food quality and hygiene while overseeing the overall kitchen operations. This may involve supervising kitchen staff to ensure smooth and organized processes. Ensuring the cleanliness of the kitchen and strict adherence to food safety regulations will be essential aspects of your role. You will be required to maintain a well-organized and sanitary work environment to guarantee the health and safety of both customers and staff. This is a Full-time, Permanent position that offers a range of benefits including food provisions, health insurance, leave encashment, life insurance, paid sick time, and Provident Fund contributions. The work location for this role is on-site, requiring your presence in person to fulfill the duties effectively. If you are passionate about Indian cuisine and possess the necessary culinary skills and organizational abilities, we welcome you to join our team as an Indian Cook. Your dedication and expertise in preparing and presenting authentic Indian flavors will be valued as part of our kitchen staff.,

As an Indian Chef at Five Grills in Mangalore, you will be responsible for showcasing your expertise in Indian cuisine with a focus on Tandoor, Curry, and Grill dishes. With a minimum of 3 years of experience in this culinary domain, your role will demand a strong understanding of spices and traditional cooking methods. You should exhibit the capability to manage high-volume kitchen operations while upholding the standards of hygiene. Collaboration is key in our kitchen, so being a team player is essential to ensure smooth operations. The job is full-time, and you will be immersed in an in-person work environment. As a part of the benefits, we provide food to keep you fueled throughout your shifts. If you are passionate about Indian cuisine, possess the required experience, and are looking to contribute to a dynamic kitchen team, we welcome your application for the Indian Chef position at Five Grills.,

Fashion TV is a leading global network renowned for its luxury fashion and lifestyle content, reaching over 2 billion viewers in 190+ countries. With a successful track record of 23 years and over 150 ventures, we are continuously pushing boundaries in the industry. We are currently seeking a dedicated Commis 1 Chef specializing in Indian Cuisine to join our team. In this role, you will work under the guidance of senior chefs to prepare and cook authentic Indian dishes. Maintaining consistency, quality, and hygiene standards in all food preparation processes will be a key responsibility. The ideal candidate will be proficient in managing mise en place, supporting daily kitchen operations, and upholding cleanliness and organization within the workstation. A strong understanding of Indian spices, cooking techniques, and presentation styles is essential for this position. Prior experience working in an Indian kitchen environment is advantageous. Key Skills: - Proficiency in curry preparation - Strong multitasking abilities - In-depth knowledge of Indian cuisine - Experience in kitchen operations and organization - Familiarity with mise en place principles - Expertise in Indian spice usage - Competence in various cooking methods - Commitment to food hygiene standards - Effective time management skills - Experience in tandoor cooking - Attention to detail in food preparation and presentation If you are passionate about Indian cuisine and possess the necessary skills and experience, we invite you to join our dynamic team at Fashion TV.,

As a Multi-Cuisine Executive Chef, you will be leading the culinary team of a brand-new, upscale dining outlet in Surat. Your role involves bringing creativity, consistency, and flair to the kitchen, ensuring a memorable dining experience for our patrons. With a minimum of 5 years of experience in a multi-cuisine kitchen encompassing Indian, Continental, Asian cuisines, you will showcase strong leadership, kitchen management, and team training skills. Your ability to curate and execute creative, well-balanced menus will be instrumental in the success of our culinary offerings. In addition to overseeing food quality, hygiene, and presentation with a hands-on approach, you should hold a minimum Diploma in Culinary Arts or a Bachelors Degree in Hospitality/Culinary. Accommodation and food will be provided, and the salary ranges from 60,000 to 70,000 per month based on experience. By joining our team, you will have the opportunity to be part of a new venture where your vision and creativity are valued. You will lead a talented team in a professionally run kitchen and work in a supportive environment with real growth potential. If you are passionate about the culinary arts and possess the required experience and skills, we invite you to apply directly or send your updated CV to 09879516202. Let's cook up something great together!,

You are a skilled and experienced Chef de Partie (CDP) specializing in Chinese, Indian, and Continental cuisines, joining our dynamic culinary team. Your role involves overseeing a specific section of the kitchen, ensuring high standards of food preparation, cooking, and presentation to create memorable dining experiences for our guests. Your responsibilities include preparing, cooking, and presenting dishes within your specialty according to restaurant standards. You will supervise and train junior kitchen staff in your section, monitor stock levels, ensure cleanliness and hygiene, assist in menu planning, collaborate with the kitchen team, and maintain kitchen equipment. Requirements for this position include proven experience as a Chef de Partie or Demi Chef de Partie in Chinese, Indian, or Continental cuisine, in-depth knowledge of cooking techniques, ability to work efficiently in a high-pressure environment, leadership skills, excellent communication, and organizational skills. Certification from a culinary school or relevant apprenticeship is a plus. Benefits include a competitive salary, opportunities for career growth, employee discounts, health and wellness benefits package. The application process involves submitting a resume and cover letter. Adjustments to the job description can be made based on organizational needs. This is a full-time job with benefits such as food provided, paid time off, performance bonus, and a rotational shift schedule. The work location is in-person.,

Need to have experience in Indian and continental food Should have 6 to 12 years experience Need someone who can join immediately Only candidates currently in bangaloe should apply

Manage all activities in the kitchen, including food preparation, production presentation and storage. Ensure efficient, cost-effective operation and profitability of food production Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor adherence to safety, Hygiene and cleanliness standards, HACCP checklist, time, and temperature records. Menu planning, staffing and preparing of duty rosters Co-ordinate with the Executive Chef for planning the Menus Train and appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum. Maintain close liaison and cordial relations with all clients and partners to promote business interests. Develop and execute a growth strategy focused both on financial gain and customer satisfaction Maintain positive relationship with clients to obtain feedback and encourage continued patronage. Qualifications and Experience: 4 - 6 years of experience as a Commis I / DCDP Diploma / Bachelors in Hotel Management / Culinary Arts