907 Indian Cuisine Jobs - Page 11

As a Commi at PVR Cinemas, you will be an integral part of the food preparation team responsible for ensuring the delivery of high-quality food while upholding impeccable hygiene standards. Your role will involve collaborating with senior chefs to facilitate seamless kitchen operations, thereby enhancing the overall dining experience for our valued customers. The ideal candidate must possess a comprehensive understanding of Indian, Continental, and Chinese cuisines. Your primary responsibilities will include assisting in the preparation and cooking of diverse food items spanning Indian, Continental, and Chinese cuisines. It will be crucial to maintain the cleanliness and hygiene of the kitchen area and equipment, as well as ensuring the availability of all necessary ingredients and materials during operational hours. Additionally, you will be expected to provide support to the kitchen team during peak hours and hectic schedules, adhering strictly to food safety and hygiene protocols. Keeping accurate kitchen logs and records in accordance with established procedures, as well as assisting in inventory control and stock rotation, will also form part of your duties. The minimum qualification required for this position is 12th pass, coupled with a minimum of 3-6 months of experience in the hospitality or food industry. However, individuals with rudimentary food preparation skills are encouraged to apply even if they lack prior experience. Proficiency in Indian, Continental, and Chinese cuisines is essential, along with a basic comprehension of kitchen operations and food preparation techniques. The ability to perform effectively under pressure and work flexible shifts, including weekends, is paramount for success in this role. This is a full-time position that necessitates your physical presence at the designated work location.,

As a Chef specializing in Indian cuisine, you will be responsible for preparing and cooking a variety of traditional Indian dishes with the utmost quality. Your key responsibilities include ensuring consistency in taste, presentation, and portion size. You will specialize in preparing traditional Indian curries, tandoori dishes, biryanis, breads such as naan, and other regional specialties. In addition to food preparation, you will oversee a specific section of the kitchen, such as curry, tandoor, or starters, managing its operations effectively. It will be your responsibility to ensure that all ingredients and equipment are stocked and ready for service, while also monitoring the quality of food produced to maintain food safety and hygiene standards. Collaboration with other chefs in the kitchen is essential for smooth operations. You will work closely with the team, training and mentoring junior kitchen staff to assist in their development. Additionally, you will play a role in inventory management, assisting in the management of spices, herbs, and other Indian cuisine-specific ingredients to keep the kitchen well-stocked and organized. Your creativity and innovation will be reflected in menu development, where you will contribute to menu planning and the development of new Indian dishes or seasonal offerings. Monitoring the preparation and presentation of dishes to ensure they meet the restaurant's standards will be crucial, reflecting traditional Indian culinary techniques. Maintaining cleanliness, organization, and adherence to safety guidelines within the kitchen are also part of your responsibilities. Compliance with food safety regulations and hygiene standards is essential to ensure the safe handling and preparation of food. To excel in this role, you should have proven experience as a DCDP or Commi 1 in a similar role, specifically in Indian cuisine. Strong knowledge of Indian spices, herbs, and cooking techniques, along with the ability to work efficiently under pressure in a fast-paced environment, are required. Leadership skills, attention to detail, commitment to quality, and the ability to collaborate effectively as part of a team are also necessary. Preferred qualifications for this role include a culinary diploma or equivalent certification and experience in high-end or traditional Indian restaurants. Your role as a Chef specializing in Indian cuisine is vital for maintaining high standards and delivering flavorful and authentic dishes while contributing to the smooth running of kitchen operations.,

The role available at "The Ganga Blessings Holidays, hotels & Yatra" in Haridwar is for a full-time on-site Commis1 in Indian Curry. As a Commis1, your main responsibilities will include preparing and cooking Indian curry dishes, supporting kitchen operations, ensuring cleanliness, and upholding the standard of food quality and presentation set by the company. To excel in this role, you should have prior experience in Indian cuisine and cooking, a good understanding of traditional Indian spices and cooking methods, and the ability to thrive in a fast-paced kitchen environment. Attention to detail, a genuine passion for food preparation, strong teamwork skills, and effective communication abilities are also essential for this position. While previous experience in a similar role would be advantageous, it is not mandatory. Moreover, holding a culinary degree or certification in Indian cuisine would be a valuable asset for this role. Join our team at "The Ganga Blessings Holidays, hotels & Yatra" and be a part of creating delightful culinary experiences for our guests under the Serve with Care philosophy.,

You will be leading our kitchen team as a talented and experienced Head Chef specializing in authentic Indian cuisine. Your passion for Indian food, creativity in menu creation, and strong leadership skills will be crucial in maintaining the highest culinary standards, ensuring food safety, and managing the team efficiently. Your responsibilities will include overseeing day-to-day kitchen operations, designing authentic Indian menus, maintaining quality and taste of dishes, training and supervising kitchen staff, managing inventory, and adhering to hygiene and food safety standards. Collaboration with restaurant management for promotions and events, staying updated with culinary trends, and regional food innovations will also be part of your role. The ideal candidate should have proven experience as a Head Chef or Senior Sous Chef in a high-volume Indian kitchen, possess deep knowledge of Indian spices and regional flavors, hold a culinary degree/diploma, demonstrate excellent leadership and team management skills, understand kitchen budgeting and stock control, and be able to work under pressure while maintaining high standards. Strong communication skills in Hindi and English are preferred. Desirable qualifications include experience in fusion or modern Indian cuisine, exposure to international kitchens or luxury hotel chains, and knowledge of dietary restrictions such as vegan, gluten-free, and Jain diets. This is a full-time position with a day shift schedule, requiring in-person work at the designated location.,

Assisting senior chefs in food preparation and basic cooking tasks, maintaining a clean and organized kitchen, & learning various culinary techniques. Familiarity with basic Indian cooking methods and techniques & maintain inventory and procurement.

We are hiring Cooks, Assistant Cooks skilled in South Indian & North Indian cuisines.Job include food preparation, cooking, maintaining hygiene & supporting kitchen operations.This role suits both experienced cooks &assistants ready to learn & grow.

Train and supervise the work of kitchen personnel in the respective sections, Ensure personal cleanliness and proper deportment of all team members, Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members, Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out, Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner, Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food, Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils, Work closely with Stewarding Executive in maintaining the cleanliness of the kitchen, Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered, Qualifications Any Degree in Hotel Management

Responsibilities: * Maintain kitchen cleanliness & organization * Collaborate with team on menu planning & execution * Prepare tandoor dishes using Indian cuisine techniques Contact Raushan:- 8584830581

As the Junior Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

You are an experienced and passionate Head Chef specializing in Chinese, Tandoor, and Indian cuisines, entrusted with leading the kitchen operations. Your deep understanding of regional flavors, traditional cooking techniques, and modern presentation styles will be instrumental in crafting exceptional dining experiences for our customers. As the Head Chef, you will be responsible for menu planning, maintaining quality standards, managing kitchen staff, ensuring food safety compliance, and delivering memorable culinary offerings. Your key responsibilities will include developing authentic and innovative Chinese, Tandoori, and Indian dishes while ensuring consistency in flavor, nutrition, and presentation. You will lead and supervise the kitchen team, allocate tasks efficiently, and conduct regular training sessions on food preparation and hygiene. Quality control is paramount, and you will be tasked with monitoring dish quality, portion control, food waste, and kitchen cleanliness to uphold the highest standards. In terms of procurement and inventory management, you will be responsible for sourcing high-quality ingredients, managing vendor relationships, tracking kitchen inventory, and controlling costs to meet profitability targets. Your role will require proven experience as a Head Chef or Executive Chef in a multi-cuisine kitchen, with expertise in Chinese, Indian, and Tandoori preparations. Strong leadership, communication skills, and familiarity with food safety standards are essential attributes for this position. A culinary degree or diploma is preferred but not mandatory if you possess significant relevant experience. Preferred skills include creativity in food styling and plating, the ability to train junior chefs, and manage a multicultural kitchen staff. This is a full-time position with day shift hours and a yearly bonus. The work location is in person, with an expected start date of 01/08/2025.,

As a Chef de Partie (CDP) in the Food & Beverage / Kitchen department, you will be responsible for overseeing a specific section of the kitchen, which could include Indian, Continental, Chinese, Tandoor, Bakery, or Garde Manger. Your primary focus will be to uphold high standards of food preparation, presentation, and hygiene while effectively supervising junior staff within your section. Your key responsibilities will involve preparing and cooking dishes according to hotel standards and recipes specific to your assigned kitchen section. It will be essential to ensure that mise-en-place is complete and that your station is fully prepared before service commences. Additionally, you will be tasked with supervising and coordinating the activities of Commis Chefs and kitchen assistants within your section, monitoring portion sizes, food presentation, and taste consistency, and maintaining cleanliness and hygiene to adhere to food safety regulations. Collaboration with the Sous Chef/Executive Chef to communicate daily specials, stock levels, and equipment issues will be crucial. You will also be involved in receiving and storing deliveries, contributing to menu development by suggesting new dishes and enhancing existing offerings, as well as training and mentoring junior staff to elevate their culinary skills and professionalism. Depending on the department you specialize in, such as Indian, Continental, Chinese, Tandoor, Bakery & Pastry, or Garde Manger, you will be expected to demonstrate expertise in the respective cuisine or section. A strong foundation in culinary arts or hotel management, along with at least 2-4 years of kitchen experience focusing on a specific cuisine/section, will be necessary. Moreover, possessing knowledge of food safety and hygiene standards, creativity, attention to detail, and strong communication and time management skills are essential for success in this role. This is a full-time position requiring in-person work, and the ideal candidate should be proficient in English. The expected start date for this role is 15/07/2025. Benefits for this position include provided meals.,

We are looking for Indian chef for our Pyramid cafe lounge and bar.

About IHCL Indian Hotels Company Limited (IHCL) is a part of the Tata Group and is one of South Asias largest and most iconic hospitality companies. With a legacy of over 120 years, we are dedicated to delivering exceptional experiences to our guests through our diverse portfolio of hotels, resorts, and palaces. Job Objective Essential Job Tasks Areas of Responsibility Required Qualifications Work Experience Languages Needed in Position Key Interfaces- External Key Interfaces- Internal Behavioural Competencies Process Excellence Result Orientation Collaborative Engagement Change Championship Growth Mindset Guest Centricity Personal Effectiveness Equal Opportunities Employment at IHCL .

The Indian Hotels Company Limited is looking for Commis I - Bakery to join our dynamic team and embark on a rewarding career journey "Food Preparation: Assist in the preparation of ingredients, mise en place, and basic cooking tasks according to recipes, standards, and guidelines set by the culinary team Station Setup: Set up and organize workstation, equipment, and tools before and during service, ensuring cleanliness, safety, and efficiency in kitchen operations Cooking: Cook and assemble simple dishes, appetizers, salads, and desserts under the guidance of senior chefs, following established recipes and cooking techniques Quality Control: Ensure the quality, freshness, and presentation of food items by adhering to standards for portion sizes, plating, garnishing, and food safety protocols Cleaning and Sanitation: Maintain cleanliness and hygiene in the kitchen, including equipment, utensils, surfaces, and storage areas, following sanitation and food safety procedures Inventory Management: Assist in inventory management tasks, including stock rotation, storage organization, and requisition of ingredients and supplies as needed Team Collaboration: Collaborate with other kitchen staff, including chefs, cooks, and stewards, to coordinate food production, service, and cleanup activities during busy service periods Adherence to Standards: Adhere to company policies, procedures, and standards for food quality, safety, and sanitation, as well as regulations and guidelines set by health authorities "

Roles and Responsibilities Prepare high-quality dishes according to recipes and presentation standards. Manage kitchen operations, ensuring efficient food preparation and service. Develop new recipes and menus as required. Desired Candidate Profile Strong knowledge of various cuisines including Indian, Chinese, Continental, Italian, Mexican etc. . Ability to work well under pressure during peak hours or special events.

Chef at Chota Hazari by The Rajbari Bawali: Responsible for menu planning, preparing authentic multi-cuisine, ensuring quality & hygiene, managing kitchen staff, and delivering a rich culinary experience rooted in heritage.

Take charge of the assigned kitchen/s of operations. Prepare, produce, and present food to the agreed standard and quality with proper presentation. Prepare food within the agreed budget in accordance with company policy. Taste the food before service begins. Organize all resources within the kitchen for optimum productivity and use. Plan and cost regular and party menus on a weekly basis in coordination with the Manager/site In-charge to ensure variety and healthy options. Assist Sous Chef in indenting for provisions and discipline. Allocate duties for all kitchen staff. Ensure proper cleanliness of the kitchen equipment and the kitchen area. Observe safety rules and procedures. Ensure that equipment and materials are not left in the wrong state. Ensure proper grooming and hygiene for all staff in the production unit. Ensure proper sorting of store items and maintain the stores including meat, fish, vegetables, and dairy products, stored under correct temperatures in chiller and freezer containers. Additionally, handle any other assignments given occasionally or on a daily basis by the immediate superior or the management. Key Competencies: Minimum 3 years of experience in hands-on cooking, including: Experience in a high-pressure catering environment. Experience in menu planning and production. Customer service experience. Commitment to quality. Organized and self-motivated. Customer focus. Able to work with a substantial level of accountability. Able to work individually or in a team. Ability to control food costs. Creativity and an eye for detail

Responsible for producing and presenting food items to meet client expectations and Sodexho standards as well as plan and organize the preparation and cooking of food on time and within food safety standard requirements Key Responsibilities Take charge of the assigned kitchen/s of operationsPrepare, Produce and Present food to the agreed standard and quality with proper presentation Prepare food within the agreed budget in accordance with company policyTaste the food before service begins Organize all resources within the kitchen for optimum productivity and use Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy optionsAssist Sous Chef in indenting for provisions and disciplineAllocate duties for all kitchen staff Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are not left in wrong state Ensure proper grooming and hygiene for all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and dairy products, and stored under correct temperatures in chiller and freezer containers In addition, any other assignment given occasionally or on a daily basis by the immediate superior or the management Key Competencies: Minimum 3 years of experience in hands on cooking including: Experience in a high pressure catering environment Experience in menu planning and productionCustomer service experience Commitment to qualityOrganized and self-motivated Customer focusAble to work with a substantial level of accountabilityAble to work individually or in a teamAbility to control food costsCreativity and an eye for detail

Supervise and manage daily operations and staff. Ensure compliance with company policies and regulations. Monitor and report on performance metrics and KPIs. Collaborate with cross-functional teams on business initiatives. Provide training and support to team members. Maintain accurate records of operations and activities.

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.

Culinary Leadership: Assist the Executive Chef in overseeing the kitchen operations and providing culinary leadership to the kitchen staff. This involves ensuring the quality and consistency of food preparation, implementing menu enhancements, and maintaining high standards of food presentation. Menu Development: Collaborate with the Executive Chef in developing and updating menus that align with the concept, seasonality, and customer preferences. This includes creating new dishes, adapting recipes, and incorporating innovative culinary trends. Kitchen Management: Assist in managing the day-to-day operations of the kitchen, including staffing, scheduling, and food inventory management. Coordinate with other departments such as purchasing, stewarding, and front-of-house to ensure efficient and smooth operations. Training and Development: Train and mentor kitchen staff, including chefs, cooks, and apprentices, in culinary techniques, food safety practices, and kitchen procedures. Foster a culture of continuous learning and development within the kitchen team. Food Quality and Safety: Ensure compliance with food safety and sanitation standards. Monitor and maintain high standards of food quality, taste, and presentation. Conduct regular kitchen inspections and implement corrective actions as needed. Cost Control: Assist in controlling food costs and optimizing kitchen operations. This includes monitoring portion control, minimizing waste, managing inventory levels, and identifying opportunities for cost savings without compromising quality. Collaboration and Communication: Collaborate with other departments and communicate effectively with front-of-house staff to ensure smooth coordination and efficient service. Attend meetings, participate in menu planning sessions, and provide input on operational decisions. Health and Safety Compliance: Ensure compliance with health and safety regulations and maintain a safe working environment. Implement and enforce proper kitchen procedures, equipment maintenance, and emergency preparedness protocols. Culinary Creativity and Innovation: Contribute to the development of new culinary concepts, menu items, and special promotions. Stay updated with culinary trends, techniques, and ingredients to bring creativity and innovation to the culinary offerings. Guest Satisfaction: Work closely with the front-of-house team to address guest feedback and ensure exceptional dining experiences. Respond to special requests, dietary restrictions, and guest inquiries related to the menu.

Responsible for preparing, producing and presenting food as per Sodexo Indias 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 Indias 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 Indias 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 Indias 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